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Old 09-18-2011, 09:03 PM   #1
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Default seafood gumbo recipe

does anyone have a good recipe for seafood gumbo
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Old 09-18-2011, 09:13 PM   #2
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I've always used Zatarains Gumbo mix, fresh shrimp, crab meat and sausage.
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Old 09-18-2011, 09:54 PM   #3
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Homeade Roux is the trick!
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Old 09-18-2011, 10:59 PM   #4
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Quote:
Originally Posted by PurpleNGold View Post
Homeade Roux is the trick!
That and putting in crab quarters.

Joraca
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Old 09-21-2011, 02:05 PM   #5
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Default Gumbo Recipe

I didn't know that there was such a thing.

We always made a roux and threw everything that looked like seafood in it, added water and spices(Zatarain's is good!)Let simmer..

! Homemade roux is king C2

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Old 09-22-2011, 04:51 PM   #6
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I agree, the roux is the trick. It will make or break your gumbo. Roux, half flour half oil. cook over medium heat unitll it gets dark, very dark. Your eyes should just start to water when you take a deep whiff of it. To stop the roux add your onion, celery and bell pepper. After they soften, add your shrimp stock you made from the shells of the shrimp that will go in later, and water. add bay leaf, salt and cayanne and simmer for 30 min. add the quartered crab, let it go another 20-30 minutes, then your seafood, at the very end so it doesnt over cook. There are a million recipes on the inetrnet on the ammounts of everything, but, really, it's all in the roux. It's a fine line between great and burned. It it burns, throw it away and start over,
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Old 09-23-2011, 03:22 PM   #7
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Default Gumbo

That's the way I was taught by my Grandmother., and do. I make up to 5 gallons at a time for a family reunion in Louisiana. Make you want to cry!

We run a short drag with the trawl in the Lake and use almost everything that we catch in the Gumbo.

The Tony's and Zatarains came much later with their prepared mixture of spices. Not to say or imply that either are not good. They are!

Get the roux right and the rest will follow. Need a tester?

Next will be Jambalaya? Jamon, French( ham) a la Ya African (Rice). It takes a good chef to make it right. New Thread? Just asking. C2
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Old 09-23-2011, 03:29 PM   #8
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Something that was not mentioned in those great recipies is while cooking the Roux keep the heat down to a simmer and stir so to slowley brown the roux if you leave it or cook to hot you will burn it if not careful. \
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Old 09-23-2011, 03:35 PM   #9
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Default Gumbo Recipes

Quote:
Originally Posted by daniel9829 View Post
Something that was not mentioned in those great recipies is while cooking the Roux keep the heat down to a simmer and stir so to slowley brown the roux if you leave it or cook to hot you will burn it if not careful. \
Good advice! You've gotta watch it like a hawk!

I've burned some. Time to throw it out and start over. Be more watchful this time. C2
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Old 09-23-2011, 03:41 PM   #10
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Charlie2, I would like to see what 'ya got for Jambalaya. I don't have much experiance with that, but, would love to learn. I married a girl from New Orleans and have picked up alot, but, not jambalaya. New thread time sounds like.
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