Crawfish & Andouille Sausage Gumbo

May 19, 2013 § Leave a comment

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—– Ingredients
1 cup onion – diced
1/2 cup green bell pepper – diced
1/2 cup red bell pepper – diced
1 cup celery – diced

8 ounces chocolate roux
1/2 pound crawfish
1/2 pound andouille sausage
1 quart chicken stock
2 teaspoons cajun seasoning
1 teaspoon salt

—– Directions
Heat the roux over medium heat until hot and bubbly. Add the trinity, reduce heat to medium-low and cook until vegetables are tender. Add the andouille and cook until the sausage has released some of it’s fat. Add the crawfish and sauté one or two minutes. Add the chicken stock, bring to a boil, reduce heat to medium low and simmer until the sauce has thickened. Serve over rice.

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