Seafood Gumbo

[Dinny Bossa Nova]

So I've been hoarding some special shrimp and scallops waiting for fresh okra to be available at the farmer's market. I'm getting ready to make more andouille.

I searched all nine corners of the internet a few years ago seeking the perfect Red Beans & Rice recipe to no avail. I started a thread here on CP, and Jim Nasium had, (IMO), the PERFECT RB&R recipe that will be handed down through generations of the Blues family from now on.

I am trying to strike in a bottle lottery lightning twice again or sumpm. I need that perfect seafood gumbo recipe. Enlighten moi, Chiefsplanet.

I can make a roux just fine, and I will no doubt add some mudbug tails.

Dinny

P.S.
Nas, I am dying to help brew your next batch, I am quite very nearly almost ready to start buying brewing equipment, and need advice.

[SAUTO]

The wife's grandma, grambo lol, made the must awesome gumbo.
They are all native to Louisiana
But none of the family can pull it off. SorryI got nuthin.
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[Dinny Bossa Nova]

The wife's grandma, grambo lol, made the must awesome gumbo.
They are all native to Louisiana
But none of the family can pull it off. SorryI got nuthin.
Posted via Mobile Device

I think we're coming up this week to do the AC compressor clutch on the truck with your friend. I want to have Cliff look at doing some work on both our vehicles.

LET'S DO LUNCH!!!!!!!

Dinny

[SAUTO]

I think we're coming up this week to do the AC compressor clutch on the truck with your friend. I want to have Cliff look at doing some work on both our vehicles.

LET'S DO LUNCH!!!!!!!

Dinny in. Let me know what day. Ill have her get what her mom has recipe wise and maybe that will give you a start...
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[BigOlChiefsfan]

many gumbo recipes from NOLA Times Picayune (http://www.nola.com/food/index.ssf/gumbos_stews/index_2.html)

Seafood gumbo can get a little spendy up here, try some chicken and sausage gumbo sometime. Just as traditional as the seafood gumbo and danged tasty

http://www.chow.com/recipes/10905-chicken-and-andouille-gumbo

Eat mo' bettah! This next website has some danged good food

http://www.gumbopages.com/recipe-page.html

Finally - while it's not a gumbo I'm compelled to point out this oyster & artichoke soup my NOLA sister in law made it every year for the holidays. 2 words. Awe. Some.

http://www.gumbopages.com/food/soups/ersta-choke.html

[Dayze]

that Oyster and Artichoke soup sounds fan friggin' tastic.

now I'm starving.

[houstonwhodat]

Go to the PBS or Create Channel and scroll the guide for any of Chef John Besh's cooking shows. He has one on Sat around noon.

He's a great NOLA chef and make gumbo all the time.

He made a quail gumbo once.

They all start out the same and only the protein changes.


Dark Roux
Trinity (onions, celery, green bell pepper)
Seasonings
Protein (I like andouille & chicken with some shrimp tails thrown in at the end)
Let it simmer



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[tooge]

Gumbo is very easy to make.
Start with the trinity, sauté in olive oil/butter mix. Stir in flour and stir constantly until you have a peanut butter colored rue.

Add shrimp stock, a bay leaf, salt, pepper, garlic, and cayenne pepper. I like to add a couple tablespoons of vinegar here also. Add your Andouille and okra and cook for about 30 minutes. It should be thickening. Finally, add your shrimp and any other seafood like crab legs, scallops, chunks of fish, etc. and cook for about 10 minutes to cooked through.

Serve over rice or in a nice bread bowl

[bringbackmarty]

I learned the basics of gumbo from a good friend and musician, Loren Pickford. He learned it from Antoinette K Doe (wife of the late great Ernie K. Doe). The important parts were of course Trinity, and the following spices in roughly these proportions:
1 tbsp paprika
1 tbsp sea salt
1 tbsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1 tsp freshly ground black pepper
1 tsp cayenne pepper (if you like it spicy, use more).
When you make your Roux, a brown paper sack is the color you are going for. Never stop stirring. A good roux should take 20 minutes at least.

This is the most important thing I learned - Add the Roux at the end a little at a time until the consistency and taste is where you want it. Often I use less than half of what I made. You can freeze the remainder and use it next time. Too much roux just overpowers the other flavors.
Use good stock, good fresh seafood. the Asian Market in the City market might have some fresh crawfish for another week or two. Gettin late in the season though. Good luck! Good gumbo is better for you than Chicken Noodle when your sick.

[Dinny Bossa Nova]

Thanks for the input, y'all.

Hey SAUTO, anybody on YOUR side of the family got a secret best-good flied lice lecipe you could share? (in person, of course)

Dinny

[In58men]

Thanks for the input, y'all.

Hey SAUTO, anybody on YOUR side of the family got a secret best-good flied lice lecipe you could share? (in person, of course)

Dinny

Is that slang for "fried rice recipe"?

[Dinny Bossa Nova]

Is that slang for "fried rice recipe"?

Ask SAUTO, I'm Irish.

Dinny

[SAUTO]

Thanks for the input, y'all.

Hey SAUTO, anybody on YOUR side of the family got a secret best-good flied lice lecipe you could share? (in person, of course)

Dinny don't trip buddy, I can hook you right up. Their general tso's chicken is better though
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[SAUTO]

Is that slang for "fried rice recipe"?

I have trouble with r's.
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[SAUTO]

It's genetic
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[Dinny Bossa Nova]

don't trip buddy, I can hook you right up. Their general tso's chicken is better though
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IMHO, y'all's general is right up there with our colonel.

MUST have your tso's recipe.

Dinny

[SAUTO]

IMHO, y'all's general is right up there with our colonel.

MUST have your tso's recipe.

Dinny next time we meet my friend
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