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Started By
Message
My Seafood Gumbo (pics)
Posted on 5/19/12 at 10:19 am
Posted on 5/19/12 at 10:19 am
First made a fish stock with bones/head. Usually I make shrimp stock with the shells, but I bought already peeled shrimp to make it easier.
Then cut up veggies. Green onion, bell pepper and parsley fresh from my garden.
Then the roux, but no pics cuz I gotta stir constantly (plus drinking too much). Usually I make a very dark roux but the last two times I had problems incorporating the stock with the roux (separated)so I went lighter this time and it worked out OK.
Put veggies into the lava roux and sweated about 8 min, then ladled the stock into the roux/veggie mix while stirring about a cup at a time until blended. Get to simmer and adjust seasonings and let roll 1.5 hrs. I also added the oyster liquor from a 1/2 gallon tub.
Controversial: I usually add a large can of whole tomatoes and smash them with my spoon. All I had was a can of 'crushed tomatoes' which is really just thick tomato sauce so not what I really wanted, but I used it anyway.
Added shrimp, 1/2 gal oysters and 1 lb. crab meat 20 min before serving. Over rice.
Never okra. I hate slime.
Then cut up veggies. Green onion, bell pepper and parsley fresh from my garden.
Then the roux, but no pics cuz I gotta stir constantly (plus drinking too much). Usually I make a very dark roux but the last two times I had problems incorporating the stock with the roux (separated)so I went lighter this time and it worked out OK.
Put veggies into the lava roux and sweated about 8 min, then ladled the stock into the roux/veggie mix while stirring about a cup at a time until blended. Get to simmer and adjust seasonings and let roll 1.5 hrs. I also added the oyster liquor from a 1/2 gallon tub.
Controversial: I usually add a large can of whole tomatoes and smash them with my spoon. All I had was a can of 'crushed tomatoes' which is really just thick tomato sauce so not what I really wanted, but I used it anyway.
Added shrimp, 1/2 gal oysters and 1 lb. crab meat 20 min before serving. Over rice.
Never okra. I hate slime.
Posted on 5/19/12 at 10:21 am to tewino
looks good. save some for me im coming over
Posted on 5/19/12 at 10:47 am to tewino
quote:
Never okra. I hate slime.
Okra don't slime if you cook it first in a seperate pan. Then add. To each his own. I eat it both ways.
Gumbo looks good man.
Posted on 5/19/12 at 10:50 am to tewino
GG will be all over your arse tout suite over the tomatoes. Good luck, you will need it.
Posted on 5/19/12 at 10:51 am to pochejp
looks good. a little heavy on the parsley for my taste. I probably wouldn't mind the tomatoes.
i have never tackled a seafood gumbo. what kind of fish did you use?
i have never tackled a seafood gumbo. what kind of fish did you use?
Posted on 5/19/12 at 11:09 am to Dingeaux
quote:
what kind of fish did you use?
I bought catfish bones/heads from Tony's. 2 lbs at .30/lb. So about .70 cents total.
quote:
GG will be all over your arse tout suite over the tomatoes. Good luck, you will need it.
I know I know. But the whole tomatoes really I guess are more of a family tradition and I like the occasional small bit of tomato in the spoon. I'm not a big fan of tomato sauce though, but oh well, WTF.
Posted on 5/19/12 at 12:10 pm to tewino
Props, looks freakin amazing
Posted on 5/19/12 at 12:33 pm to Burt Reynolds
even on a hot day it looks great
Posted on 5/19/12 at 2:16 pm to Jones
quote:
looks good. save some for me im coming over
Posted on 5/19/12 at 4:36 pm to aaronb023
quote:
nice tits on the left
Yea they are spectacular!!!!
This post was edited on 5/19/12 at 4:46 pm
Posted on 5/19/12 at 4:52 pm to Cosmo
Looks more like a shrimp creole dish than gumbo. Gumbo is brown, not red.
Posted on 5/19/12 at 5:27 pm to tewino
Obviously not what some prefer. You have more of the New Orleans creole style gumbo going on there.
I definitely would not turn down an offered bowl, but I prefer the more Acadiana style, dark brown gumbos.
I definitely would not turn down an offered bowl, but I prefer the more Acadiana style, dark brown gumbos.
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