Go Back

Delicious Crawfish Filé Gumbo

A delicious tribute to New Orleans cuisine
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 10


  • 1/4 c vegetable oil
  • 1/4 c butter
  • 1/2 cup all-purpose flour
  • 1 1/2 Tbsp minced garlic
  • 1 tsp garlic powder
  • 6 c seafood, vegetable, or chicken stock
  • 1 lb crawfish tails
  • 1/4 c chopped parsley
  • 1/4 c chopped celery leaves
  • 1 medium bell pepper diced
  • 1 Tbsp Creole Seasoning
  • 2 tsp salt
  • 1/2 tsp red pepper
  • 1/2 tsp black pepper
  • 1 Tbsp gumbo filé powder


  1. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  2. Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color. Don’t leave the stove during this process, you don't want burnt roux! Remove from stove and let it cool.
  3. Return the saucepan back on the stove. Add the garlic and green pepper and cook for 8- 10 minutes while stirring frequently.
  4. Then add crawfish, creole seasoning, and red pepper and let it cook for 5 minutes.
  5. Add the stock, bring to a boil and let it simmer for about 45 – 50 minutes.
  6. Stir in filé powder, chopped parsley, and chopped celery leaves.
  7. Adjust flavor with salt and black pepper.

Recipe Notes

Walmart occasionally has frozen crawfish tails.
Kroger sometimes has frozen alligator too! My next batch I'm adding alligator to it!
You can add Andouille sausage, shrimp, crab meat, or chicken to this and it still tastes great.