Crawfish and Shrimp Gumbo

Crawfish and Shrimp Gumbo!

Photo and Recipe by Carolyn Davidson Hicks
Photo and Recipe by Carolyn Davidson Hicks

1/2 cup Bisquick
4 tablespoons of butter flavored Crisco
1 cup finely chopped onion
8 cups water
2 tablespoons of Lobster Base
1 1/2 cups sliced okra pods (about 6 ounces)
1/4 cup finely chopped green bell pepper
1/4 cup chopped celery
2 to 3 tablespoons Zatarains Creole Seasoning
2 teaspoons salt
2 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
2 cups cooked Crawfish tail meat (about 12 ounces)
2 cups Large Shrimp (about 1 pound)
6 cups hot cooked rice
Chives (optional)

To make your Roux:
Place 4 tablespoons of Butter Flavored Crisco in a sauce pan. Once melted and on low heat, add 4 to 6 tablespoons of Bisquik and blend well. Allow to cool on low heat and stir every few minutes until it reaches a smooth consistency and achieves a golden brown color. Set aside and allow to cool.

Place 2 quarts of water in a pot and bring to a boil. Add the Lobster base and stir allowing the base to blend, add salt and seasoning. Add vegetables to the broth and allow to cook until almost tender. Reduce heat and add your Roux to the pot stirring until it is well blended.

Stir in Crawfish tail ends and Shrimp. Allow to simmer until Shrimp turns pink. Turn off and set aside to allow to cool. Serve gumbo with rice; sprinkle with Chives for garnish!