Creole crawfish and okra gumbo. Shrimp can be used in place of the crawfish.

Crawfish-Okra Gumbo

1/2 cup butter
1 cup chopped yellow onions
1/2 cup chopped bell peppers
1 (16-ounce) can whole tomatoes, chopped, with their liquid
1/2 cup medium-brown roux
4 cups chicken broth or shrimp stock
2 pounds peeled crawfish tails*
3 cups smothered okra (see recipe)
Salt and cayenne to taste

Steamed rice for accompaniment

1. Heat the butter over medium heat in a large saucepan. Add the onions, and bell peppers. Cook, stirring, for 6 to 8 minutes, or until soft.
2. Add the tomatoes and cook, stirring occasionally, for 10 minutes more.
3. Add the roux and blend well. Add the chicken broth or shrimp stock and bring to a gentle boil and cook for 30 minutes.
4. Add the crawfish and the okra, season with salt and cayenne, reduce to simmer, and cook for 10 more minutes.
5. Serve with steamed white rice.

Serves six to eight.

*Shrimp may be used in place of crawfish.