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#2905982 - 08/13/12 06:56 PM BamaProuds Gumbo ain't none better.
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

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Seafood Gumbo
Step 1 boiling the goodies 3 lbs shrimp and 6 clusters of crab:
I used snow crab this time, just because I have always wanted too. Just as good Blue Crab IMO and easier to pick out/clean.


Saute the Trinity...a couple cups each onion bell pepper and 1/2 cup carrot.




Before roux:


Roux is the most important part.
Blond:


Brick...just right for me:


Roux done and tempered:


Good eats:
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#2906035 - 08/13/12 07:43 PM Re: BamaProuds Gumbo ain't none better. [Re: BamaProud]
BowGuy84
10 Point


Registered: 09/16/07
Posts: 4903
Loc: Nashville, TN and Louisville, ...

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that looks fine!

I agree the roux is the key!

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#2906333 - 08/13/12 11:25 PM Re: BamaProuds Gumbo ain't none better. [Re: BowGuy84]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9396
Loc: Memphis

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Very nice. Do you use file powder?
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#2906435 - 08/14/12 06:00 AM Re: BamaProuds Gumbo ain't none better. [Re: TAFKAP]
Hawk
TnDeer Old Timer
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Registered: 09/03/99
Posts: 6572
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Looks great. All you need now is some good bread, wine, and a nimble handed lady to pick out those shrimps and crabs.
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#2906734 - 08/14/12 09:41 AM Re: BamaProuds Gumbo ain't none better. [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

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 Originally Posted By: TAFKAP
Very nice. Do you use file powder?


Yes I have about 1/3 of a beer bottle bottle left of Filet my mother N law got fresh ground from a guy in New Orleans. I need to restock.
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#2907642 - 08/14/12 09:01 PM Re: BamaProuds Gumbo ain't none better. [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9396
Loc: Memphis

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 Originally Posted By: BamaProud
 Originally Posted By: TAFKAP
Very nice. Do you use file powder?


Yes I have about 1/3 of a beer bottle bottle left of Filet my mother N law got fresh ground from a guy in New Orleans. I need to restock.


Try Penzeys. You might be surprised!
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Everything important in life was learned from Mary Jo Kopechne.

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#2907703 - 08/14/12 09:44 PM Re: BamaProuds Gumbo ain't none better. [Re: BamaProud]
Rob R.
12 Point


Registered: 04/25/11
Posts: 5767
Loc: Collierville TN.

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I love seafood gumbo. Just wish I knew how to make it. Your Gumbo looks good BamaProud.
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#2908034 - 08/15/12 08:32 AM Re: BamaProuds Gumbo ain't none better. [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

content Online
 Originally Posted By: TAFKAP
 Originally Posted By: BamaProud
 Originally Posted By: TAFKAP
Very nice. Do you use file powder?


Yes I have about 1/3 of a beer bottle bottle left of Filet my mother N law got fresh ground from a guy in New Orleans. I need to restock.


Try Penzeys. You might be surprised!


Just ordered some, worth a try for 7.99.
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Save the Little ones for the Little Ones.
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#2908217 - 08/15/12 11:00 AM Re: BamaProuds Gumbo ain't none better. [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9396
Loc: Memphis

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There is a store next door to Swanky's Taco Shop at Poplar and Kirby. You can go in and sniff/taste just about everything they have. They're extremely friendly and helpful.

Say what you want about Memphis vs. Nashville, but we gots a Penzey's \:D
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#2908262 - 08/15/12 11:35 AM Re: BamaProuds Gumbo ain't none better. [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

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Never heard of it, I'll have to check it out. Have you been to the new Cordova International Farmers Market? ...its great, they have everything you can think of and lots that you probably never thought of.
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#2908312 - 08/15/12 12:07 PM Re: BamaProuds Gumbo ain't none better. [Re: BamaProud]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12510
Loc: Tennessee

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My secret to roux is using duck fat instead of butter. You do have to be more careful though, duck fat will burn at a lower temp then butter.
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#2908488 - 08/15/12 02:37 PM Re: BamaProuds Gumbo ain't none better. [Re: BamaProud]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9396
Loc: Memphis

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 Originally Posted By: BamaProud
Never heard of it, I'll have to check it out. Have you been to the new Cordova International Farmers Market? ...its great, they have everything you can think of and lots that you probably never thought of.


Penzey's will make you throw away every grocery store "spice" you have and drop about $300 replacing them. It's incredible the dramatic difference in quality.

My biggest problem to Penzeys is that some of their spices are salted. Since I like to mix & match a lot of my seasonings, it can be difficult to control the salt level. I think they're talking about offering everything as a salt-free version because of this.
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#2908509 - 08/15/12 02:59 PM Re: BamaProuds Gumbo ain't none better. [Re: TAFKAP]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

content Online
I saw a lot of salt free stuff advertized on their website.
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Save the Little ones for the Little Ones.
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#3168105 - 02/18/13 12:59 AM Re: BamaProuds Gumbo ain't none better. [Re: BamaProud]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

content Online
Bump for all the recent Gumbo posts.

looks like I forgot to type celery in the "Trinity step"...but its in there.


Edited by BamaProud (02/18/13 01:03 AM)
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Save the Little ones for the Little Ones.
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#3168554 - 02/18/13 12:08 PM Re: BamaProuds Gumbo ain't none better. [Re: BamaProud]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2645
Loc: Bartlett, TN

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I have some venison Andouille sausage that is screaming for some attention. I think you guys have motivated me to make some gumbo in the near future.

I get several packs of it made each year at Dino's in Memphis. It's tasty stuff! I often times just slice them open and put them on the grill. Never any complaints!
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#3168568 - 02/18/13 12:27 PM Re: BamaProuds Gumbo ain't none better. [Re: Crosshairy]
moondawg
16 Point


Registered: 06/19/02
Posts: 19108
Loc: Millington, TN

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The roux looks a little "lumpy" or more solid than the roux I make. Mine is a little more liquid like that yours. Maybe I need to make it more like yours!

BTW, I'm not much for seafood. But your gumbo looks good enough for me to get over my distaste for seafood. Looks good!


Edited by moondawg (02/18/13 12:32 PM)
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#3169472 - 02/19/13 08:05 AM Re: BamaProuds Gumbo ain't none better. [Re: moondawg]
BamaProud
12 Point


Registered: 04/03/11
Posts: 6408
Loc: Shelby County, TN

content Online
moondog, the lumps in the last roux pictures is likely bits of celery/onion/bell pepper. I add several ladles of the gumbo(or seafood soup at that point) to to the very hot roux to temper it before adding it all to the main pot.
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