Cooking crawdad gumbo is an art form that can be incredibly rewarding. To get the best flavor, start by sautéing the onion, okra, and garlic in a large pot. This will bring out the sweetness of the vegetables while creating a base for the dish. After that, add your stock and sausage and allow it to simmer for at least an hour.
The longer you let it cook, the more flavorful it will become. Before serving, ensuring that all of the meats are fully cooked is important for both taste and safety. With patience and practice, you’ll soon be a pro at making the perfect crawdad gumbo!
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 and crawfish 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.
When the crawdads are right for catching its time for you to consider making this gumbo for dinner. The recipe below is a slight variation of the popular Louisiana style gumbo.
This recipe was submitted by Grandma at Penny Pinching Grandma.com. Check out all of Grandma's great penny pinching ideas.