Mothers Day weekend eats.

BamaProud

BamaProud

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Mothers Day is also my wife's Birthday. Her Sister and Mom came up and I made gumbo.

This is the recipe I loosely follow replacing the duck with seafood and eliminating a few things like the chicken bouillon(I use seafood stock) and chicken soup.
http://www.recipesource.com/soups/soups ... umbo1.html

I used 5 pounds of shrimp, nearly 2 pounds of crab meat, lots of okra of course. I like my roux pretty dark and my gumbo thick.
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If I had access to blue crab at a reasonable price I would use them, but these Snow crab work well too.
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I like my roux pretty dark and my gumbo thick.
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Always add several cups of "seafood soup" to the roux before adding it all back to the gumbo pot.
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We had salmon with orange slice shrimp.

This may sound crazy but the orange slices grilled are so good my Wife ate every last one, did not share. She even ate the peel.

After I was cleaned up I saw Wife had added shrimp to the grocery list.
 
i call that a blonde roux. when i make a roux for gumbo, its as dark as an old penny. for etouffee, i like a blonde roux. still looks good though. i like my gumbo thick too. Bowriter told me my gumbo was too thick several years ago. lol, i told him it was my grandmothers recipe so talk to her about it. the thickness of gumbo is debatable as much as how to make a good roux. i miss Bowriter.
 
Doesn't shrimp creole take a lot of cooking?

My Shrimp creole story:
After Katrina my cross-street neighbor had a few visitors (18) and one of them claimed to be a chef of great skill. He announced he was going to make shrimp creole on Friday it would be ready Saturday. I got invited over to partake and was asked what did I think? I said tasted like Campbells. Half the group sprayed creole everywhere. I never got invited over again.
 

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