Posted by
Message
GeauxldMember
LSU Fan
Black Pearl
Member since Nov 2003
2554 posts

Seafood Gumbo with Pics
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.
Image: https://i.imgur.com/pHFhyaR.jpg


Stock going strong. I like it briny, so crab and shrimp peels are a must for me.
Image: https://i.imgur.com/m7qOkzL.jpg


Trinity ready to go!
Image: https://i.imgur.com/TAA1bJT.jpg


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.
Image: https://i.imgur.com/EJ147n3.jpg


Have all the stuff I need within reach. Once that roux starts, I’m not going anywhere!!!
Image: https://i.imgur.com/8zeg6Tk.jpg


Oil’s ready!
Image: https://i.imgur.com/20ETzRL.jpg


Adding my flour a little at a time until it looks right. I like about a 1.5:1 flour to oil ratio.
Image: https://i.imgur.com/51lo6t1.jpg


After about 15 minutes, stirring constantly, scraping corners, pot bottom. No whisk for me!
Image: https://i.imgur.com/UAFq716.jpg


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.
Image: https://i.imgur.com/W4P2p5O.jpg


I add a ladle at a time of the simmering stock to the roux, stirring to incorporate.
Image: https://i.imgur.com/01vYwmq.jpg


Once I get a good “slurry” that is consistent, I dump that into the rest of the stock and stir...
Image: https://i.imgur.com/sO2vqO2.jpg


Next, I like to add the remaining 1/4 of my trinity.
Image: https://i.imgur.com/wQ1RP2t.jpg


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.
Image: https://i.imgur.com/072T86S.jpg


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.
Image: https://i.imgur.com/J4zgtyb.jpg


I also add chopped green onion immediately after the shrimp.
Image: https://i.imgur.com/715wlWO.jpg


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!
Image: https://i.imgur.com/dDXFwlS.jpg


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.
Image: https://i.imgur.com/lwVIx55.jpg


I tasted and wanted more briny goodness, so I added some of my reserved oyster liquor, to taste.
Image: https://i.imgur.com/y1xDmUa.jpg


Garnish with some chopped green onion and serve with a cold beer and some Red Dot. Life is good!
Image: https://i.imgur.com/wjk2IF2.jpg


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 at 9:50 am


bayouman
LSU Fan
Uptown NOLA
Member since Apr 2012
1428 posts

re: Seafood Gumbo with Pics
That looks FANTASTIC!


Replies (0)
Replies (0)
91
hehatedrew
Ole Miss Fan
New Zealand
Member since Oct 2009
25470 posts

re: Seafood Gumbo with Pics
Damn right


Replies (0)
Replies (0)
41
rbWarEagle
Auburn Fan
Member since Nov 2009
47611 posts

re: Seafood Gumbo with Pics
So glad you posted this, going to be giving it a shot around Christmas. Well done!


Replies (0)
Replies (0)
20
Post It Bandit
New Orleans Saints Fan
Boutte
Member since Mar 2008
2568 posts

re: Seafood Gumbo with Pics
Yes sir!


Replies (0)
Replies (0)
20
Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
39085 posts

re: Seafood Gumbo with Pics


Replies (0)
Replies (0)
20
little billy
LSU Fan
Orange County, CA
Member since May 2015
5269 posts

re: Seafood Gumbo with Pics
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


OTIS2
LSU Fan
NoLA
Member since Jul 2008
40420 posts

re: Seafood Gumbo with Pics
Excellent


Replies (0)
Replies (0)
10
Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
12586 posts

re: Seafood Gumbo with Pics
Great looking gumbo! You nailed it.


Geaux2Hell
LSU Fan
BR
Member since Sep 2006
4741 posts

re: Seafood Gumbo with Pics
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!


Replies (0)
Replies (0)
41
bconne1
Member since Jun 2006
776 posts

re: Seafood Gumbo with Pics


little billy
LSU Fan
Orange County, CA
Member since May 2015
5269 posts

re: Seafood Gumbo with Pics
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.


Replies (0)
Replies (0)
56
hehatedrew
Ole Miss Fan
New Zealand
Member since Oct 2009
25470 posts

re: Seafood Gumbo with Pics
So 1.5 cups of flour to 1 cup of oil for the roux?
And how much stock?
Looks so dang good


Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
8663 posts

re: Seafood Gumbo with Pics


Replies (0)
Replies (0)
110
GeauxldMember
LSU Fan
Black Pearl
Member since Nov 2003
2554 posts

re: Seafood Gumbo with Pics
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.


Replies (0)
Replies (0)
50
GeauxldMember
LSU Fan
Black Pearl
Member since Nov 2003
2554 posts

re: Seafood Gumbo with Pics
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.



Replies (0)
Replies (0)
00
t00f
New Orleans Saints Fan
Eating square cut pizza in the zone
Member since Jul 2016
23726 posts

re: Seafood Gumbo with Pics


Replies (0)
Replies (0)
21
Hat Tricks
LSU Fan
Natchitoches, LA
Member since Oct 2003
24976 posts
 Online 

re: Seafood Gumbo with Pics


Replies (0)
Replies (0)
10
Zappas Stache
Utility Muffin Research Kitchen
Member since Apr 2009
22549 posts
 Online 

re: Seafood Gumbo with Pics
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.


Ice Cream Sammich
LSU Fan
Baton Rouge
Member since Apr 2010
9405 posts

re: Seafood Gumbo with Pics
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