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OT: Shrimp/Crawfish Gumbo & French Bread

gthomgthom Posts: 36
edited 12:32PM in EggHead Forum
Making the Roux
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Chicken Stock Going
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The Cooktop
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Adding the Trinity
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French Bread Ready for the Egg
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Breads Done
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After 3 Hours Simmering, added the shrimp and crawfish
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Comments

  • Celtic WolfCeltic Wolf Posts: 9,773
    Looks really good, but try it on the egg next time :laugh:

    Stove!!! You don't need no stinkin' stove!! :silly:
  • thirdeyethirdeye Posts: 7,428
    Looks good. I did a gumbo post in the Woosday thread just yesterday.

    http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=414488&catid=1

    I was just curious, you mentioned 3 hours of simmering...once my base is assembled in a stockpot I go less than an hour, then maybe 15 minutes more once the raw seafood is added. Did your 3 hours include making the stock from scratch and the reduction?
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    That looks wonderful. Have not had any gumbo in a while. Did a wild duck and shrimp a few months ago that was great. Love the kitchen. Is that in your home or some kind of intertainment bar?
  • gthomgthom Posts: 36
    About 3 hours after mixing the roux into the stock. It takes a lot of patience to let it go that long!!!!! (Roux took about 30 minutes) I've found that the longer you can keep it to a low boil, the thicker it becomes and the more flavor it brings out of the roux.

    And for some reason, it always tastes better the next day!
  • gthomgthom Posts: 36
    it's my kitchen. We just built a custom home about 10 months ago. We tried to find small ways to make each room special and stand out. The kitchen is probably the centerpiece of the whole house. I'll post a few more pics tonight (not to flaunt it or show it off, but to give you some ideas in case you ever decide to build).
  • HammerHammer Posts: 1,001
    The gumbo looks good! All it needs is to be eat, along with some good bread and a cold PBR!
    OH! As CW said, try it on the Egg next time, and use some of the OZARK Oak you and I discussed.
    Hammer
  • WooDoggiesWooDoggies Posts: 2,390
    That gumbo and bread looks really really good. Great color on the roux. I'm sure the aroma in the house was incredible. Makes me want to pull out Prudhomme's Louisiana Kitchen.
    Thanks for the pictorial.... now I'm hungry.

    john
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