Seafood Creole Gumbo Time!

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meateater

Legendary Pitmaster
Original poster
SMF Premier Member
Oct 17, 2009
8,983
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Hendertucky, Nv.
I was watching the Waterboy the other day and got a craving for Creole Gumbo, so here’s what I came up with. First off I made 1# of Black Eyed peas that I soaked overnight, drained, cooked and set off to the side. Then I started on my Roux (Cajun Napalm). One stick of butter and 1 1/2 cup of flour and olive oil till I got the right mixture and let it cook to a caramel color, I don’t like it to dark of a taste. Then I added some minced garlic, tomato paste, CBP and home made smoked chicken stock I made the day before along with some dried rosemary & thyme. Meanwhile I had the Trinity (Celery, Onion, Bell pepper) sautéing for a little bit before adding to the Roux, now it simmers for a while until nice and soft. Then I broke out the Amaze-N smoker and loaded it with Cherry & Maple dust and smoked the Scallops & Shrimp. The sausage (Farmer Johns) hot Louisiana was sliced and pan fried since it was already smoked. Then I plated over a bed of rice I made with the smoked chicken stock and added the last special ingredient, you will have to scroll down to the last pic to see what it was. Enjoy! 

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Wow, does that ever look tasty!!!

That will definitely stimulate the Water Boy's Medulla Oblongata !!!!

Bear
 
Home made from scratch.  Great job.  I thought I was the only one who made smoked chicken stock.  LOL

Good luck and good smoking.
 
That looks great sir! Well, except for the critters with the eyes, made me a little skeered.
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 It must be a good day for gumbo, I made one with chicken and just got done eating some.
 
Hmmmmmm?

 Looks good but i have never heard of Black eyed peas in gumbo or scallops.

Here's a lil tip from cajun country.

Chop your trinity a little smaller . Don't saute the trinity. After you get your roux the color you want then toss in the trinity and keep stiring.

 the sugars in the veggies will caramalize causing the roux to darken a good bit w/o giving you the semi burnt taste.

 Also i have found that for a gumbo using equal parts flour and fat over med heat makes a better roux.
 
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Hmmmmmm?

 Looks good but i have never heard of Black eyed peas in gumbo or scallops.

Here's a lil tip from cajun country.

Chop your trinity a little smaller . Don't saute the trinity. After you get your roux the color you want then toss in the trinity and keep stiring.

 the sugars in the veggies will caramalize causing the roux to darken a good bit w/o giving you the semi burnt taste.

 Also i have found that for a gumbo using equal parts flour and fat over med heat makes a better roux.
Thanks Eman, I've been waiting for a veteran gumbo maker to come along. I was looking for andouille sausage but hard to find in my parts. I found some recipes on the net but none sounded like the real thing so I kind of winged it. Still pretty darn good though. Thanks, I'll remember this  the next batch. 
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Thanks Eman, I've been waiting for a veteran gumbo maker to come along. I was looking for andouille sausage but hard to find in my parts. I found some recipes on the net but none sounded like the real thing so I kind of winged it. Still pretty darn good though. Thanks, I'll remember this  the next batch. 
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Andoullie is nice to have but just get you favorite smoked pork sausage and cold smoke it for a few more hours. get it good and smokey and use it.

also look into smoking some tasso for gumbo. I'll try to remember to post my chicken an sausage gumbo recipe in the wikis
 
Gumbo recipe,  chicken sausage and shrimp gumbo posted in wikis
 
Gumbo recipe,  chicken sausage and shrimp gumbo posted in wikis


Thanks for the Wiki, so what is the best oil to use...peanut,canola? Also I doubt if i could find Tasso here, would BuckBoard Bacon be a similiar substitute? 
 
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