¾lb.shrimp(double up on shrimp if you can’t find crawfish)
1cupwhite wine
Hot sauce to taste
Instructions
Make a roux -In a large heavy bottomed pan melt the butter on high heat and let brown a bit, stirring constantly and being careful not to let it burn.
Lower heat to medium and stir in flour.
Continue stirring until roux is brown in color and free of lumps.
Add vegetables (except for okra) and seasoning and continue stirring.
When onions are translucent in color, increase heat and add chicken stock and wine. Stir with whisk to prevent lumps and bring to a boil.
Add remaining ingredients, except for shrimp and crawfish, reduce heat to low and continue to cook 1-½ to 2 hours.
Add shrimp and crawfish just before serving and cook an additional 5 minutes.
Adjust seasoning with salt & pepper. Add hot sauce to taste
Serve gumbo over white rice.
Notes
This is a great dish for a large gathering. I actually served the rice on the side so that guests could spoon the gumbo over the rice or add the rice directly into their gumbo bowl.