Cajun gumbo with crawfish
Serve the gumbo with rice. For extra spice, add cayenne pepper to taste.
Cajun gumbo with crawfish. Serve the gumbo with rice. For extra spice, add cayenne pepper to taste.
Preparation
Beat the butter until fluffy with 5 grams of Cajun blend spices.
Crush the garlic and finely chop the onion. Finely chop the parsley.
Cut the peppers, tomatoes and celery into pieces of +/- 1 centimeter.
Heat the sunflower oil in a deep pan and add the flour. Stir constantly until the mixture is caramel brown.
Add the garlic, onion, peppers and celery and cook for about 5 minutes.
Add the Cajun blend spices, pour the cold fish stock over the vegetables and bring to the boil.
Add the Basic Fish Sauce, tomatoes and salami and simmer gently for 15 minutes.
Add the cooked crayfish and crayfish tails and simmer gently for another 5 minutes.
Before serving, mix in the parsley.
Roughly chop the corn and grill all around. Serve with Cajun butter.
Ingredients
- 1 uien
- 4 knoflook tenen
- 1 paprika (groen)
- 1 paprika (oranje)
- 3 bleekselderij stengels
- 3 tomaat
- 10 g peterselie (plat)
- 120 ml zonnebloemolie
- 65 g patent Bloem
- 500 ml bouillon (vis)
- 100 g salami gesneden
- 100 g rivierkreeft staartjes
- 8 rivierkreeftjes (gekookt)
- 100 g Verstegen Basissaus voor Vis
- 4 maiskolf (gekookt)
- 500 g roomboter
- 20 g World Spice Blend - Cajun blend kruiden fijn met zout pure (artnr 412002)
