Crawfish Gumbo

Preparation info

  • Makes About


    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

In this rich, densely flavored gumbo the dark roux provides a complex background to the vegetables, and the rice provides a foil for the intensity of the shellfish stock—with brilliant red crawfish tails garnishing the soup with their buttery sweetness.


For the Crawfish

  • 5 pounds live crawfish
  • 3 tablespoons seafood boil or commercial seafood


Put the crawfish in a large pot and cover with salt water. Swirl the pot around (some say the motion will make them seasick). The crawfish will purge themselves. Dump out the water and throw away any crawfish that have not survived the ordeal. Repeat until the water is clear. Add the seafood boil and lemon to the 5 quarts water and bring to a boil. Add the crawfish and boil, uncovered, for 3 mi