Welcome to First, we made a basic seafood stock, mainly consisting of shrimp shells I had frozen from prior feasts.
Aside from Andouille, our grocery list included crawfish, crab, gulf shrimp, and oysters in their liquor.
No exaggeration, this was the best gumbo I've had. Washed it all down with a PBR and a shot of Beam. Here's to you Jim!
The Fine Print: The Glen Ellyn Backyard BBQ is an unofficial community gathering that is run by neighborhood volunteers and is not affiliated with any organization other than its 
looks like you knocked out a great version Tom,
ReplyDeletekudos to you.
Happy Holidays,
Jim
Thanks Jim!
ReplyDeleteI haven't made a batch of gumbo in a long time. I burnt the first batch of roux - and was afraid to take the 2nd batch to black, so I settled for medium brown. But, by the time I fried my vegetables, it turned more of a dark brown. It does take a bit of practice.
Next time I will use head on shrimp and probably crab claw. Overall, the end result was excellent.
Happy Holidays to you and yours too!
Roux looks good. THe hour roux I did a few weeks back was great, I also do a higher heat 15 minute roux. Either way its good to ahve a cold beverage in hand and to be ready to stir for a while.
ReplyDeleteWe are really looking forward to our week in New Orleans that is right around the corner, I hope to bring back ideas, and hopefully some ingredients.
Sweet! I've been to N.O. only once - many years ago. Stayed at the Ponchartrain in Uptown. Nothing beats eating biegnets and slurping joe at Cafe Du Monde in the am, then drinking cold ones, sucking on yabbies and eating po-boys in the pm. That's what I call living the highlife. Can't wait to read all about it on your blog.
ReplyDeleteFamily or guy trip?
Family trip,
ReplyDeletewe are staying about 3 blocks off the Quarter(closer to the river). Ive got reservations for Commanders Palace, Gallatorie's, Cochon, & Luke so far. We are going to hit Chef Prudhommes place for lunch.
It will be good to get out of Chicago for a week in January.
Sounds like you got it figured out. Can't wait to read about it. Have a great trip!
ReplyDeleteThat looks like some good gumbo. Would be nice on this cold day.
ReplyDeleteWelcome and thanks PS BBQ! I haven't made gumbo in a very long time. The rice I served it over was a basic rice made with some of the seafood stock I had reserved. It was all very good.
ReplyDeleteYou're right, cold weather screams gumbo.
My wife has been asking for some Shrimp Diane, so I might be making that very soon.
Thanks for visiting!