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Wednesday, December 22, 2010

Cabin Fever

With the weather being as cold as it has been and me not wanting to spend a whole lot of time tending to my Weber, me and my boys decided to put together a Cajun Seafood Gumbo with Andouille Sausage (indoors) in honor of my friend Jim Quinn of Grub Seeker. I've been a fan of Jim's blog for some time. His posts and his passion for food constantly serve as a source of inspiration.

First, we made a basic seafood stock, mainly consisting of shrimp shells I had frozen from prior feasts.

Next, we made a medium-brown roux-aka Cajun napalm. Roux provides a real nice nutty flavor and gives food like gumbo a real nice texture.


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!


8 comments:

  1. looks like you knocked out a great version Tom,

    kudos to you.

    Happy Holidays,

    Jim

    ReplyDelete
  2. Thanks Jim!

    I 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!

    ReplyDelete
  3. 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.

    We 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.

    ReplyDelete
  4. 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.

    Family or guy trip?

    ReplyDelete
  5. Family trip,

    we 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.

    ReplyDelete
  6. Sounds like you got it figured out. Can't wait to read about it. Have a great trip!

    ReplyDelete
  7. That looks like some good gumbo. Would be nice on this cold day.

    ReplyDelete
  8. Welcome 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.

    You'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!

    ReplyDelete


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