Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Crawfish and Andouille Sausage Gumbo
Originally from St Lucia, Chef Nina Compton has certainly left an impact on New Orleans with the opening of two famous restaurants in the city – Compere Lapin and Bywater American Bistro – and was awarded Best Chef South in 2018 by the James Beard Foundation. Not only is she an avid supporter of local food, but Chef Compoton mixes the rich culinary traditions of New Orleans with those of her Caribbean roots. When Nina was coming up in the culinary industry, there were not many black chefs working the line or running the restaurants even though many of the culinary dishes being cooked in restaurants have deep roots in black culture and cuisine. For Nina, it is important to pave the way for other black Chefs in the industry and to highlight the culinary impact that black cuisine has left on New Orleans and the culinary industry in general. Nina has been a strong supporter of local farmers in this region, and was instrumental in raising funds for the Crescent Fund for CCFM producers impacted by Hurricane Ida.
Chef Nina Compton from Compere Lapin’s Crawfish and Andouille Sausage Gumbo recipe
Ingredients
- 1 cup onion diced
- 1 cup celery diced
- 1 cup green bell peppers diced
- ½ cup Andouille sausage
- 6 oz. crawfish tails cleaned (reserve the shells for stock) - or substitute shrimp
- 1 bay leaf
- 1 Tbsp. cayenne
- 1 cup canola oil
- 3/4 cup flour
- 2 tsp. Filé powder
- 4 Tbsp. sliced scallions
- Salt as needed
Directions
Place the shells in a pot and cover with cold water. Bring to a boil and simmer for 45 minutes and then strain. Set aside.
In a Dutch oven on low heat, add the oil, flour and a little salt and cook for 45 minutes stirring constantly until the color changes from amber to creamy coffee color.
Add the sausage and render for 1 minute, then add the onions, celery and peppers, and salt to season. Sauté for 2 minutes. Add cayenne followed by the stock.
Simmer for 10 minutes. Add Filé powder and continue to simmer for 45 minutes. Skim the excess fat while cooking.
Check consistency and then then add the crawfish (or shrimp) tails and simmer for an additional 3 mins to warm the tails.
Serve with cooked white rice and top with scallions.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.