Crawfish Gumbo Recipe

• 1-2 lbs pounds of crawfish tails
• 1 large onion, cut into large pcs
• 1 1/2 to 2 lbs cooked whole mushrooms
• 1 1/2 to 2 lbs cooked potatoes (sm red ones work best)
• 6-8 cobs of corn (shave kernels off cob)
• 1-2 bay leaves
• 1 tsp. file
• 1 can stewed tomatoes

1. Make a good rich brown roux, being careful not to burn roux, as a burned roux is bitter and will ruin the dish.
2. Add in tomatoes and onions, cooking till onions are translucent/soft.
3. Stir in potatoes and corn, adding sufficient water to cover (about 2 inches).
4. Bring to a boil, add in crawfish and file (about 1 tsp.).
5. Reduce to a low heat and simmer for about 1/2 hour.
6. Serve over warm rice with cornbread.
7. There will be no more leftovers of this recipe.
8. Note: Crawfish, mushrooms, potatoes and corn are left-overs from the day before's crawfish boil.
9. Enjoy!
10. Editor's Note: File is a thickening agent that is made from the grnd leaves of the sassafras tree.
11. If you do not have this available, you can substitute arrowroot or possibly tapioca flour.

crawfish tails, onion, mushrooms, potatoes, corn, bay leaves, file, tomatoes

Taken from cookeatshare.com/recipes/crawfish-gumbo-52004 (may not work)