TROUT SCOUT'S SEAFOOD GUMBO RECIPE

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The Trout Scout

TROUT SCOUT'S SEAFOOD GUMBO RECIPE

Post by The Trout Scout »

O. K.,.... so you anglers want some Seafood Gumbo as an appetizer?

Here it is.

TROUT SCOUT'S SEAFOOD GUMBO

INGREDIENTS

3/4 lb. cleaned, shelled fresh shrimp
3/4 lb. crab meat
3/4 lb. oysters
(Quantities are after cleaning. Use shells and oyster liquor in stock.)

Veggies:

2 cups onion, finely chopped
2 cups celery, finely chopped
1 cup green onion, chopped
1 cup bell pepper, finely chopped
3 large cloves fresh garlic, diced
2 cups okra, sliced
8 oz, can tomato sauce

Spices:

1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. oregano
1 bay leaf, ground
1 bay leaf, ground
1 1/2 tblspn. Tabasco® Sauce

Instructions

Prepare a seafood stock by throwing the shells from cleaning the seafood; the oyster liquor; one large onion, quartered and several celery stocks into a large pot.

Fill the pot with cold water and bring to a boil. Simmer two to four hours, add water as needed to keep about one quart of liquid.

While the stock simmers sit down, relax and watch a NASCAR race. ;)

When the stock smells so good you can't stand to wait any longer start chopping the veggies. :)

This gives the stock a chance to keep simmering.

Sauté the okra until the edges are golden brown and set aside.

Set aside the rest of the veggies for use with the roux.

Blend and grind the dry spices and set aside.

Prepare a dark brown roux. The roux is what gives the finished gumbo broth its deep, rich flavor and gorgeous, dark golden color. The importance of this step can't be overlooked but it is really not as difficult as most people believe. With patience and persistence anyone can turn out a roux to rival the finest Cajun chefs. 8-)


Never stop stirring!

At the Hacienda de Trout Scout we use a large cast iron skillet about 4 inches deep.

Heat 3/4 cup oil over medium low heat. As the oil starts to get hot gradually blend in 3/4 cup unsifted flour.

Stir constantly.

We use a flat ended wooden spoon / spatula. If the mixture starts to bubble or boil, turn it down.

Stir constantly.

Slowwwwwly, before your very eyes, the mixture will shade from white through cream color to tan then light brown, brown and finally a reddish brown.

Stir constantly.

When the reddish brown roux darkens to about the color of wet red Georgia gumbo clay start adding the veggies previously set aside. This will start cooling down the roux so you may need to turn up the heat slightly.

Keep stirring.

Fold in all the veggies except the okra and cook until the roux mixture has turned dark brown and the vegetables are cooked. Turn off the heat, set aside.

Strain the stock, fold in the roux with the veggies, add the okra, dry spices and Tobasco.

Bring the basic gumbo to a boil, turn down the heat and simmer for an hour or so.

About twenty minutes to half-hour before dinnertime add the seafood and continue simmering.

Serve in bowls over rice.

Try not to overeat. ;) 8-)

This is the best gumbo I've ever tasted, and I've eaten at some of the finest restaraunts in the world!

From Texas to Florida to New Roads, Baton Rouge, & New Orleans in Louisianna to Scomas on The Fisherman's Warf in San Fransisco to the original Trader Vic's in Hawaii.
:) 8)

Enjoy!! 8-)
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Caddyak
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Location: Sugar Land, Tx

Post by Caddyak »

Trout Scout, I tried this and I agee, it's fantastic!!! The wife doesn't care for oysters so we substituted some spicy sausage to add more bulk. The only other change was it needed a little more liquid so she added one Shiner Bock. YuuuuMMMMM! Thanks for sharing!!
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Fla-Fish
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Post by Fla-Fish »

Trout Scout you are an evil man and then I checked to see when you posted this. 10pm is cool. It is my own fault I just saw this at 3:30pm middle of the afternoon and my mouth is watering so bad I must look like I am drewling at my screen. People must think I am looking at porn.
Tasty sounding Gumbo can't wait to cook it so I guess Pappa's Seafood on the way home.

Caddyak I like your wife's choice of beverage also my favorite.
You guys are killing me. :cry: :cry:
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Spooled
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Location: Austin

Post by Spooled »

Thanks Capt. Rex, I am going to try this this weekend. Always like a good gumbo in the fall, especially during football season.

Good to see you posting again. Chris
The Trout Scout

Post by The Trout Scout »

Aye mate.

We'll be rustling up some of that Gumbo reeeel soon.
8)

Capt. Rex
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Yaklash
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Post by Yaklash »

2 things. First: What? Where's the Gumbo File? Do you not use it, in the gumbo or added to the bowl?

Second, my Italian/Coon-@$$/Texan friend taught me to make gumbo a long time ago, with a very similar recipe that has made his family's resteraunt famous. He said that the okra, when put into the gumbo last (and raw) gives better thickening power - the goo thickens the gumbo. Like you, he recommended not cooking it with the rest of the veggies, but he would curl his brow at the thought of saute-ing it.

What is the madness behind your method of sauteing the okra?
booo52
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Joined: Thu Jul 04, 2019 11:09 am

Re: TROUT SCOUT'S SEAFOOD GUMBO RECIPE

Post by booo52 »

Ooooh This is sooo great recipe!!
If somebody want I know one more delicious seafood recipe!))
https://club.cooking/recipe/chinese-seafood-soup/
Asian Seafood Recipe
Enjoy!
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