You know those oysters make ya live and love longer. I love oysters especially on the half shell. I sort of doubt the next generation will get to eat any as they are the filters of our polluted waters. I used to buy a bag on the way home on Fridays (they sell as sacks and 1/2 sacks), 7.0 to 10 dollars tops. Pop and I would sit on the picnic table, I'd suck 'em and he'd use a hammer and beat 'em to death. But we'd drink cold beer and talk. we'd eat all we wanted on the half shell and then shuck to the bowl for Mom to cook something with.
Thank you Dave
I'm with Brian on this dish.... I'd eat it...
Is that a light Roux I see as the sauce ?? Imagine that....
Thank you sir
Not really... I wouldn't test the King of the Roux... What was the Roux made from.... Flour... bread flour, AP flour, Cake flour, Rice flour....... water, beer, wine, fish stock... pork fat, beef fat, butter, lard...Thank you Dave
I'm with Brian on this dish.... I'd eat it...
Is that a light Roux I see as the sauce ?? Imagine that....
Seafood Gumbo, fish is a light flavor can't stand a heavy or dark roux or a bunch of garlic either. Me thinks you're just testing me....LOL
Unbleached flour and bacon grease = Roux, I always boil the shrimp shells after peeling, for the flavor and use that in anything I am cooking with shrimp. You add a couple of split she-crabs early in the stock to get the crab flavor started even though they are mostly plated for the visual appeal. I added about 6 oz. of crab pick to it just before serving when I also added the oysters. Although you add the oyster liqueur earlier in the cook. Oysters are like squid, they either are a very quick heat or a very long cook because everywhere in the middle they are tuff tuff tuff. Come to think of it, so are the shrimp. They just have a shorter middle span. LOL
Thanks.... its hard to beat a large pot of gumbo. Well the weather could have been colder but who can figure out the weather?
Man, that looks good.
I'm not that smart, I just do what I have seen others do..... LOL But don't tell on me.
Thanks Kevin... That sounds perfect to me.... Now I know for sure you are not just "one more pretty face"... You really do know what you are doing... Every ingredient perfect to the tooth... Sounds so delicious I can almost taste it.... But I knew that when I saw the picture you took of it.... Beside it being plated in the "good stuff"..... You are amazing.........
