Started By
Message

Seafood Gumbo with Pics

Posted on 12/22/17 at 9:35 pm
Posted by GeauxldMember
Member since Nov 2003
4371 posts
Posted on 12/22/17 at 9:35 pm
I decided with some time off for the Holidays to make a seafood gumbo. This is how I do mine, I know there are lots of other great versions out there as well...

Open a beer and get the father, son, and holy ghost at the ready.


Stock going strong. I like it briny, so crab and shrimp peels are a must for me.


Trinity ready to go!


Moving things outside, cause I don’t like my house smelling like roux for 2 days. Stock is strained. Still a little cloudy, but IDGAF for this application. Getting going on my dual camp burner.


Have all the stuff I need within reach. Once that roux starts, I’m not going anywhere!!!


Oil’s ready!


Adding my flour a little at a time until it looks right. I like about a 1.5:1 flour to oil ratio.


After about 15 minutes, stirring constantly, scraping corners, pot bottom. No whisk for me!


Cut the heat, add trinity slowly to cool your roux. I start adding about 1/4, then a little more until I get about 3/4 of the trinity into the roux.


I add a ladle at a time of the simmering stock to the roux, stirring to incorporate.


Once I get a good “slurry” that is consistent, I dump that into the rest of the stock and stir...


Next, I like to add the remaining 1/4 of my trinity.


Since I’m pretty much done making a mess, I bring the pot back inside to finish. I add the claws I pulled off from my stock (optional) and crank up the heat, then start skimming the foaming fat.


Once skimmed, I turn down to simmer, add seasonings and my first dose of herbs (dry oregano and fresh thyme for me). I get everything tasting like I want it to, let the flavors marry (maybe 45 min.), then I put in more fresh thyme and add shrimp. These were big boys, so I cut them into manageable pieces.


I also add chopped green onion immediately after the shrimp.


I cook for five minutes over low heat, then add the strained oysters (liquor reserved). The seafood cooks quick, so don’t overdo it unless you want rubbery proteins!


After the five minutes for oysters, I cut the heat and move the pot off the hot burner. Then I add lump crabmeat and stir.


I tasted and wanted more briny goodness, so I added some of my reserved oyster liquor, to taste.


Garnish with some chopped green onion and serve with a cold beer and some Red Dot. Life is good!


ETA ingredient list:

Stock:
-3 gallons water
-3 yellow onions
-2 celery stalks
-2 carrots
-4 toes smashed garlic
-4 Bay leaves
-2 tsp dry oregano
-5-6 sprigs fresh thyme
-1 tbsp peppercorns
-15 halved gumbo crabs
-heads and peels from 4 lbs. shrimp

The rest:
-2 c oil
-3 c flour
-4 yellow onions
-1 green bell
-1 red bell
-2 stalks celery
-4 toes minced garlic
-1 bunch green onion + more for garnish
-kosher salt
-black pepper
-white pepper
-cayenne pepper
-garlic powder
-onion powder
-2 tbsp dry oregano
-10 sprigs fresh thyme (5 early, 5 late), stemmed and minced
-4 lbs peeled shrimp
-1 qt (around 30) shucked, strained oysters, liquor reserved
-1 lb lump crabmeat



This post was edited on 12/24/17 at 9:50 am
Posted by bayouman
Uptown NOLA
Member since Apr 2012
1561 posts
Posted on 12/22/17 at 9:45 pm to
That looks FANTASTIC!
Posted by hehatedrew
New Zealand
Member since Oct 2009
25504 posts
Posted on 12/22/17 at 9:46 pm to
Damn right
Posted by rbWarEagle
Member since Nov 2009
49999 posts
Posted on 12/22/17 at 9:52 pm to
So glad you posted this, going to be giving it a shot around Christmas. Well done!
Posted by Post It Bandit
Boutte
Member since Mar 2008
3038 posts
Posted on 12/22/17 at 9:53 pm to
Yes sir!
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47308 posts
Posted on 12/22/17 at 9:56 pm to
Posted by little billy
Orange County, CA
Member since May 2015
8317 posts
Posted on 12/22/17 at 9:57 pm to
Holy mackerel that looks so fricking good.

quote:

1.5:1 flour to oil ratio. 


Yes. The 1:1 ratio is incorrect. I don't know if it's 1.25 or 1.5 but I definitely agree a perfect roux takes a little more flour
Posted by OTIS2
NoLA
Member since Jul 2008
50034 posts
Posted on 12/22/17 at 9:58 pm to
Excellent
Posted by Btrtigerfan
Disgruntled employee
Member since Dec 2007
21287 posts
Posted on 12/22/17 at 9:58 pm to
Great looking gumbo! You nailed it.
Posted by Geaux2Hell
BR
Member since Sep 2006
4790 posts
Posted on 12/22/17 at 10:03 pm to
Bravo! You sir know how to gumbo. Bonus points for the shell stock, Envie and just about perfect roux. Not sure I could do much better. My great grandmother would approve!
Posted by bconne1
Member since Jun 2006
776 posts
Posted on 12/22/17 at 10:05 pm to
Posted by little billy
Orange County, CA
Member since May 2015
8317 posts
Posted on 12/22/17 at 10:12 pm to
Sorry for posting twice but that last pic is a quintessentially perfect picture of why Louisiana is world class. There is no dish that would taste "better" than that.
Posted by hehatedrew
New Zealand
Member since Oct 2009
25504 posts
Posted on 12/22/17 at 10:20 pm to
So 1.5 cups of flour to 1 cup of oil for the roux?
And how much stock?
Looks so dang good
Posted by Darla Hood
Near that place by that other place
Member since Aug 2012
13836 posts
Posted on 12/22/17 at 10:22 pm to
Posted by GeauxldMember
Member since Nov 2003
4371 posts
Posted on 12/22/17 at 10:24 pm to
quote:

Yes. The 1:1 ratio is incorrect. I don't know if it's 1.25 or 1.5 but I definitely agree a perfect roux takes a little more flour


Thanks! Not sure I’d say 1:1 is incorrect, though. I’ve had some amazing gumbos that were made with 1:1 ratios. A roux with a bit more flour just seems to yield the texture I prefer.
Posted by GeauxldMember
Member since Nov 2003
4371 posts
Posted on 12/22/17 at 10:31 pm to
quote:

So 1.5 cups of flour to 1 cup of oil for the roux?
And how much stock?
Looks so dang good


Thanks and yep. I did about 3 cups of flour:2 cups oil for this one, and it was somewhere about 2 gallons of stock.

Posted by t00f
Not where you think I am
Member since Jul 2016
89259 posts
Posted on 12/22/17 at 10:33 pm to
Posted by Hat Tricks
Member since Oct 2003
28603 posts
Posted on 12/22/17 at 10:42 pm to
Posted by Zappas Stache
Utility Muffin Research Kitchen
Member since Apr 2009
38603 posts
Posted on 12/22/17 at 10:49 pm to
The most impressive thing about this is the ability to make roux and take pics... I can't even pick my nose while making roux.
Posted by Ice Cream Sammich
Baton Rouge
Member since Apr 2010
10110 posts
Posted on 12/22/17 at 11:08 pm to
Bookmarked and added to favorites. Absolutely wonderful.
first pageprev pagePage 1 of 4Next pagelast page

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram