Seafood gumbo: In The Style Of West TN.

leemschu · July 2019

I made my first batch of seafood gumbo tonight for the wife. I started my roux and let it darken for about 40 minutes. I think it got a touch too dark but was still good. The seafood stock took about 30 minutes. Together I let them simmer for around 2 hours. I added the shrimp, oysters, and crab The last 15 minutes. Served over a bed of rice. Sorry for the crappy cell phone pictures still. Do you deep southerners approve?

Gulfcoastguy · July 2019

Yes the roux was a bit dark but bonus points for using cast iron. Your next batch will be even better.

Biggeasy · July 2019

Nice work....nothing like a good seafood stock. My only suggestion is you might want to increase your oil to flour ratio in your roux. I find it’s easier to heat evenly if it’s the consistency of syrup rather than batter.

Image: https://us.v-cdn.net/5017260/uploads/editor/no/7moth4h59nkw.jpeg

JNDATHP · July 2019

I learn so much for this forum. Love gumbo and have had difficulty making a good roux.

leemschu · July 2019

Biggeasy said:

Nice work....nothing like a good seafood stock. My only suggestion is you might want to increase your oil to flour ratio in your roux. I find it’s easier to heat evenly if it’s the consistency of syrup rather than batter.

That’s what I thought when it got to the dough consistency.

Botch · July 2019

I grew up in South.... Dakota, and I'd totally hit that!

bgebrent · July 2019

Not too dark. And yessir!

SGH · July 2019

leemschu said:

I made my first batch of seafood gumbo

mEGG_My_Day · July 2019

If you want foolproof roux, try this hack. You simply toast the flour in the oven till it browns. Then let it cool and mix with your stock. Works every time. Here is a link to ATC using this method with chicken gumbo..

https://www.youtube.com/watch?v=pxV4k76UawU&feature=share

Seafood gumbo: In The Style Of West TN.

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