Crawdad Gumbo Recipe

Grandma's Cooking Crawdad Gumbo for Dinner

This old fashioned crawdad gumbo recipe is a long time southern favorite. It is prepared most by people living in Southeastern United States.

I image there are just as many recipes for crawdad jumbo in Louisiana as there are fried chicken recipes in the south.

Depending on what part of the country you're from, you'll call this tasty meat either crawfish, crayfish or crawdads. I like to think of crawdads as the poor man's lobster.

This recipe is a slight variation of the popular Louisiana style gumbo.

Crawdad/Crawfish Gumbo Recipe

Recipe Ingredients:

1 - pound crawdads, cooked and cleaned
8 - ounces smoked sausage
1/2 - pound fresh (preferred) or frozen okra
1 - medium brown onion
1 - can whole tomatoes
8 - ounces frozen corn
1 - teaspoon parsley flakes
1/2 - teaspoon cayenne pepper
1 - pint half and half
2 - cups water
2 – tablespoons creole or cajun seasoning

Cookware and Utensils:

1 – large skillet
1 – Stirring spoon
1 – Soup bowls

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Start off by cutting your smoked sausage into bite sized quarters. Next add sausage to a large skillet and cook until browned. Add onions to skillet and cook until tender, stirring often.

Next add water, tomatoes, corn, okra and creole or cajun seasoning. Simmer for 15-20 minutes. Finally add your remaining ingredients, the crawdads and half-and-half. Simmer for any additionally 10 minutes.

Serve your crawdad jumbo over steamed rice with sweet cornbread.

This recipe was submitted by Grandma at Penny Pinching Grandma.com. Check out all of Grandma's great penny pinching ideas.

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