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Started By
Message
Louisiana Seafood Gumbo (Shrimp & Crab )
Posted on 12/29/16 at 2:11 am
Posted on 12/29/16 at 2:11 am
Christmas day I cook a seafood gumbo for the family. It was my Grandmother and Father's recipe.
Their recipe calls for tomatoes and okra. It's is delicious and the closest I have come to eating it in a restaurant is Mike Anderson's.
I filmed it and put it on YouTube. If you get bored check it out.
Part 1
Part 2
The reason I have 2 parts is when I looked at the time on my phone...it cut off the video. SO I had to start a new video.
Finally...I was not drunk. The only beer I drank while cooking the video was the one beer I comment about. Later that night...not so much.
Whether you put tomatoes in your Gumbo or not...I hope you enjoy the video.
Take care...Jody
Their recipe calls for tomatoes and okra. It's is delicious and the closest I have come to eating it in a restaurant is Mike Anderson's.
I filmed it and put it on YouTube. If you get bored check it out.
Part 1
Part 2
The reason I have 2 parts is when I looked at the time on my phone...it cut off the video. SO I had to start a new video.
Finally...I was not drunk. The only beer I drank while cooking the video was the one beer I comment about. Later that night...not so much.
Whether you put tomatoes in your Gumbo or not...I hope you enjoy the video.
Take care...Jody
7
Posted on 12/29/16 at 9:18 am to JodyPlauche
Why such a light roux?
Posted on 12/29/16 at 10:16 am to mouton
quote:
Why such a light roux?
although alittle contrary to this board's feelings about roux color, you know some people probably have different opinions on how dark they like their roux .
ETA: I would definitely eat that gumbo!
This post was edited on 12/29/16 at 10:18 am
Posted on 12/29/16 at 10:43 am to JodyPlauche
you have that in writing? No way I'd remember all of the info. But, i would love to learn how to make seafood gumbo.
Posted on 12/29/16 at 10:48 am to JodyPlauche
quote:
Their recipe calls for tomatoes
Sorry, deal breaker and will not watch
Posted on 12/29/16 at 11:22 am to JodyPlauche
Nice, that's almost the exact recipe I used for Christmas, Winn Dixie ingredients and all except I don't use tomatoes and I like my roux a little darker. I also smother my okra to deslime it before I start the roux.
Posted on 12/29/16 at 11:28 am to Fight4LSU
same recipe with no tomatoes works? I can't get to the FDB recipe book.
This post was edited on 12/29/16 at 12:35 pm
Posted on 12/29/16 at 11:31 am to Count Chocula
Canned tomatoes apparently. 
Posted on 12/29/16 at 11:53 am to JodyPlauche
I have a question about the texture of the shrimp. I know they were added frozen, but then you simmered them for an hour. That seems very long in my experience.
Posted on 12/29/16 at 11:57 am to Count Chocula
quote:hate to say it, but same here.
Sorry, deal breaker and will not watch
Posted on 12/29/16 at 12:32 pm to mouton
quote:
Why such a light roux?
I don't like a dark dark roux...I forgot to show it but I added Kitchen Bouquet to darken it up.
Posted on 12/29/16 at 12:33 pm to Gris Gris
quote:
I have a question about the texture of the shrimp.
Small shrimp so texture really isn't an issue.
Posted on 12/29/16 at 1:25 pm to MorbidTheClown
quote:
you have that in writing?
I'll post it in a little while
Posted on 12/29/16 at 1:28 pm to JodyPlauche
quote:
tomatoes
Nope
Posted on 12/29/16 at 3:43 pm to JodyPlauche
Nice job!
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