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Roussel's Oyster and Andouille Gumbo
Posted on 4/11/16 at 1:07 pm
Posted on 4/11/16 at 1:07 pm
Anyone remember the gumbo at Roussel's on Airline near Laplace? Very dark black roux, just fresh oysters and andouille. Many people loved it and it was a mandatory stop coming or going to NOLA. They closed down years ago after I-10 killed the traffic on Airline.
Anywayi have a gallon of good oysters left in freezer from winter, and my beautiful wife is strongly suggesting that I try to recreate Roussel's gumbo. I have tried once or twice but it takes some kind of stock for the liquid but can't figure out what to use. Chicken stock doesn't do it. Wife suggests shrimp stock but that would change the flavor too much. The black roux makes a very thin but flavorful gumbo, but needs the right stock to carry it.
Anybody have suggestions? Chef friend of mine didn't come up with anything.
Anywayi have a gallon of good oysters left in freezer from winter, and my beautiful wife is strongly suggesting that I try to recreate Roussel's gumbo. I have tried once or twice but it takes some kind of stock for the liquid but can't figure out what to use. Chicken stock doesn't do it. Wife suggests shrimp stock but that would change the flavor too much. The black roux makes a very thin but flavorful gumbo, but needs the right stock to carry it.
Anybody have suggestions? Chef friend of mine didn't come up with anything.
6
Posted on 4/11/16 at 2:00 pm to CajunPhil
Oyster liquor maybe?
Posted on 4/11/16 at 2:44 pm to CajunPhil
I've never had that gumbo, but I would assume the oyster liquor is used with water to supplement the amount of stock needed.
Posted on 4/11/16 at 3:49 pm to CajunPhil
It very well may be oyster liquor. I worked there in the late 70s/early 80s (busboy/porter) and recall the ladies in the kitchen dumping the entire large container of shucked oysters and liquor in the gumbo.
I never had that, but ate gallons of their crawfish bisque.
I never had that, but ate gallons of their crawfish bisque.
Posted on 4/11/16 at 4:30 pm to CajunPhil
Make a stock using an arse load of shrimp heads/shells.
Posted on 4/11/16 at 5:22 pm to CajunPhil
Posted on 4/11/16 at 6:02 pm to ruzil
quote:Tom could use a proofreader.
Here's Tom Fitzmorris' description of Roussel's gumbo
Posted on 4/11/16 at 6:47 pm to Stadium Rat
That is certainly true.
Posted on 4/11/16 at 6:51 pm to ruzil
That description makes it sound like a lot of the flavor of the gumbo came from a smoky andouille.
Posted on 4/11/16 at 7:57 pm to Gris Gris
quote:
a smoky andouille.
Definitely sourced from Wayne Jacob's back in the day. I've had their gumbo at least once, my sister had her rehearsal dinner there in 1981.
Posted on 4/11/16 at 9:06 pm to CajunPhil
Paul P. recipe for oyster/artichoke soup call for adding a quart of water to the oysters, chilling for a couple of hours then drain and use that for stock. Think it would work great in that gumbo. I used to love Roussel's when I was kid.
Posted on 4/11/16 at 9:51 pm to WinnPtiger
We used to eat lunch there in the 70's often. It was chicken, oyster, Andouille gumbo. I think the oysters were added as your serving was being heated. The oysters were barely curled from the heat. Their gumbo was excellent. It's their gumbo that got me hooked.
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