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Seafood Gumbo
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gonefishin View Drop Down
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Joined: 20 September 2012
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 20 September 2012 at 23:21
    Thanks for the discussion all!

   I do love Gumbo, no two pots are ever the same.  I've often said that you can tell the type of day the cook had by tasting their gumbo.  If you taste a nice dark developed roux, you know the cook had to be in a good mood with plenty of time on their hands.  A lighter, less developed roux in the Gumbo?  I think we've all had days like that Wink

    Thanks again all...take care!

   Dan
Enjoy The Food!
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2012 at 04:14
Hey, Dan,
 
Good to see you posting here.
 
You might want to go to the members lounge area and tell the folks a little about yourself.
 
Brook
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Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2012 at 11:27

Originally posted by Dan Dan wrote:

If you taste a nice dark developed roux, you know the cook had to be in a good mood with plenty of time on their hands.  A lighter, less developed roux in the Gumbo?  I think we've all had days like that Wink

I like that!
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2012 at 12:00
Tas,
 
We have 2 old old Italian Adagi:  " AT THE TABLE, ONE IS ALWAYS HAPPY " ...
 
and " AT THE STOVES, ONE IS ALWAYS HAPPY " ...
 
Otherwise, do not cook and do not join us at the table ...
 
Have great wkend.
Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Points: 921 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 16 December 2012 at 12:53
I made gumbo a week or so ago and used frozen cod filets and frozen shrimp. Y'know it turned out just fine, so feel free to go with what you have. And this stuff is good as a soup too. It doesn't have to be served over rice. Some biscuits or crusty bread on the side is good, or even without it's good too. Just use a good sausage. Don't cheap out on that, you'll regret it.

Margi, you said you were going to try this... Feet, meet fire!Smile
Hungry
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2012 at 15:41
   Thanks for the report, Rod!  Sounds like your seafood Gumbo turned out tasty as ever...sounds delicious!

  Dan
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2012 at 15:51
Rod; It is on list for Valentine's Project. We shall be going to see the Gals & the grandcildren on the 22nd. Apologies as Fillippo was working in Sao Paulo (bovine spring birthing seaon) for almost a month as well. However, we have not forgotten you ! Happy Holidays. Mare.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Points: 625 		Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 07 January 2013 at 11:58
I cook Gumbo a bit different...but so does my Sister.LOL But then that is the beauty of gumbo, as long as you start with a good rue, anything goes. You can make it with anything!!.

I have to say I've never seen it with snow crab before, I do use blue crab. Not sure why it would make a difference.

I'll have to get some people together and make a pot. Can't make it just for myself, don't know how to make a small batch!
Mark R
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Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 07 January 2013 at 16:49
Mark, is it possible to make a small batch of gumbo?
 
Thank goodness it freezes well.
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gonefishin View Drop Down
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Seafood Gumbo 

Nothing groundbreaking here.  For my Seafood Gumbo I sometimes make it with a roux (using less than for chicken and sausage), then add some Okra.  Other times I use far less roux and more Okra.  Use a seafood stock, if you've got it.  In this Pot of Seafood Gumbo, below...I used Catfish, Shrimp, Squid and two types of Clams.
Enjoy The Food!
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Margi Cintrano View Drop Down
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Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2013 at 00:46
Dan,

This looks amazingly wonderful.

Funny thing is, a New Orleans based Chef, has opened a Restaurant called Gumbo in downtown Madrid very close to the Magazine Office.

Now, I know where and how to obtain a couple of these ingredients !

I would love to make your récipe and the final presentation is to die for ...

Thank you for posting ...

Have a healthy, successful and fulfilling New Year 2014 ...

Santé ...

Bonne Année

Feliz Navidad

Buon Natale


Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2013 at 12:27
    Thanks for the kind words Margi!  That is very cool that a New Orleans Chef is nearby now.  I can't wait to hear your thoughts and see how he melds the flavors...ingredients.  Spain has had such a big influence on Louisiana Cuisine...it only seems natural that some are drawn back to Spain.  

  Happy New Year!
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Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 31 December 2013 at 01:57
That is one fine-looking pot of wonderfulness Dan. 
love me anything with seafood.
Tonight it's going to be cioppino for new year's eve, with clams, mahi-mahi, lobster, scallops, shrimp and calimari as well....made the sauce yesterday so the flavors could marry nicely...today I just toss in the seafood and make the garlic toast.
Will put up a post on it tomorrow.
Go ahead...play with your food!
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gonefishin View Drop Down
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Points: 1778 		Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 31 December 2013 at 08:21
Originally posted by Hoser Hoser wrote:


Tonight it's going to be cioppino for new year's eve, with clams, mahi-mahi, lobster, scallops, shrimp and calimari as well....made the sauce yesterday so the flavors could marry nicely...today I just toss in the seafood and make the garlic toast.
Will put up a post on it tomorrow.

   Oh my word, Hoser!  I can only imagine how good that is going to taste!  Can't wait to see the pictures!  Is this for home, or the Fire Station?

  Have a Happy, Safe, New Year!
Enjoy The Food!
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