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Unfolding Nature Shop: Unfolding Nature: Being in the Implicate Order

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Seafood Gumbo (long overdue)
    #5689548 -

Made back in spring break.

I'm kind of lazy right now, so the recipe i put up is going to be kinda half-assed.

I apologize ahead of time but i'm amidst final exams right now.

Trinity: green peppers, onions, celery



Chop it up, nice and chunky sized, don't worry if you don't like the texture, it will all be soft by the end of the cooking process.



We already prepared the roux (i can't spell worth shit). Which is basically equal parts flour and oil, wisked, and lightly cooked in the pan till it begins to brown. Then we threw in the trinity with a little salt, cayenne pepper.



Stir and cook till soft.

Then we add the broth. All we had on hand was chicken and beef stalk, although I HIGHLY HIGHLY HIGHLY recomend you use clam juice or seafood stalk. We went through 4 grocerie stores and none of them had it. But using a seafood base stalk makes a WHOLE WORLD's of difference.



This is when you let it simmer for a while. Let it thicken at room temperature, break the skin, stir again, and repeat. Season as you go, give it a taste, I ended up adding alot more spice.

Not thickening as well as you'd like? set up another stove, get another batch of roux going, and throw it in.

Seafood:



jumbo oysters (i woulda chopped 'em but geo hates oysters so he insisted i keep 'em whole so he can pick 'em out)
red snapper (hallibut works best IMO)
raw shrimp (i would've used jumbo, but way too expensive)

seasons with some sea salt, pepper, and crushed red pepper (i like the heat)

Now, what becomes crucial (as i turn the heat back under the broth) is the order in which you throw in the seafood. The cubed fish is going to cook slowest, while the oyster is going to cook fastest. You really do NOT want to over cook any of the meats or else you'll get an unpleasant rubbery texture from the oyster and shrimp, and a dryer, flaky hard fish texture.


So, through in the fish first. stir it around, give it a good 5-6 minutes before you through in the shrimp.

After another 2-3 minutes, throw in the oyster. This should be towards the very end of your cooking.

What i do then is turn off the heat, let the residual heat cook off the delicate seafood. Give it a check every once in a while.




Make some rice, geo suggested throwing in corn into the rice, and just like that, he redeems himself for being an oyster snob. hahahaha.



Serve the gumbo on top. I like mine with some green onion garnish, cayenne pepper, although this is geo's display.




mmmmmmmmm...


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

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Re: Seafood Gumbo (long overdue) [Re: LiquidSmoke]
    #5689591 -

It's a blast from the past :smirk:

.. and those oysters were nasty!  Big ol' gelatinous fishy mess they were! :puke:

Though sans 'em oysters, it was most certainly good eats :thumbup:


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Re: Seafood Gumbo (long overdue) [Re: LiquidSmoke]
    #5689870 -

purdy


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Re: Seafood Gumbo (long overdue) [Re: LiquidSmoke]
    #5694323 -

Looks really good. Damn shame you had to use beef stock.

I had no idea Geo was so squeamish about oysters. Ha ha.

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Re: Seafood Gumbo (long overdue) [Re: Stein]
    #5694540 -

Heh, it's one of the very few foods I've never enjoyed - but perhaps this is because I've not had it prepared well - I will admit I haven't given it many chances.  In this case, the oysters were pretty damn huge (when laid out, the length of the diameter of a baseball, and about 1/3 the overall girth)... and since they were essentially poached in the soup, they didn't really firm up and were just as soft and mushy as when they went in.  Maybe I'd like deep fried oysters, anything to get rid of that snotty texture! :tongue:


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Re: Seafood Gumbo (long overdue) [Re: geokills]
    #5694768 -

I too am a steadfast oyster hater

I can do them, but I'll be damned if I enjoy em. Not even in a oyster po boy.


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Re: Seafood Gumbo (long overdue) [Re: geokills]
    #5694978 -

They can be rubbery but most seafood is. Granted, they look like a hocked lugey, but my grammy used to make oyster stew and man was that for the tasting.

I'm gonna do some salmon tonight. Might take a few pics and post them.

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Re: Seafood Gumbo (long overdue) [Re: LiquidSmoke]
    #5695802 -

I would just DIE if I ate that..




Seriously I would cuz Im deathly alergic to shrimp :grin:

I always want to try good gumbos and paella, they just look like something I would love.  But I cant so Ive just got to druel over other peoples creations.


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GabbaDj

FAMM.ORG             

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Re: Seafood Gumbo (long overdue) [Re: sucklesworth]
    #5695857 -

Yeah oysters, i can understand why people don't like 'em.

But I personally love the texture and sheer snot-like presence of it.

If you haven't yet, you should definitely try deep fried oysters, it's quite the contrast from regular cooked oysters and the flavor is delicious.


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

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Re: Seafood Gumbo (long overdue) [Re: LiquidSmoke]
    #5698646 -

I enjoy smoked oysters though and fresh smoked on the half shell :drooling:


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Re: Seafood Gumbo (long overdue) [Re: sucklesworth]
    #5710386 -

Sounds good, looks kinda oily. You can use whitewash or some other starch to pull the fat back into the base when it's still cooking, yes, even on top of roux. Also typically there is some tomato in seafood gumbo. A more traditional Creole type gumbo will use a minimum of roux and thicken with fried okra and file. Because the roux hide the seafood, but a broth gives it stage.


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Re: Seafood Gumbo (long overdue) [Re: eve69]
    #5711477 -

I wanna try makin some gumbo


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Re: Seafood Gumbo (long overdue) [Re: sucklesworth]
    #5711599 -

I like my oysters raw :crazy2:


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Unfolding Nature Shop: Unfolding Nature: Being in the Implicate Order

General Interest > Culinary Arts, Gardening and Brewing
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