Okra seafood stew3/13/2024 Unable to view the printable below on your device? Tap/click here.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me on Instagram! Raw shrimp are added to our gumbo, preferably our own Gulf Shrimp and certainly never imported.Īs always with any gumbo, as delicious as it is day 1, it's even better the next day, so make it ahead whenever you can.įor more of my favorite gumbo recipes, visit my page on Pinterest! We also don't use already cooked or boiled shrimp in our gumbo. While we are here let me add, if you're gonna put crab in your seafood gumbo, and you want to call it authentic to the Gulf Coast region, it's blue crab. Most folks I know don't want that flavor for a simple chicken or seafood gumbo and take the roux anywhere from peanut butter colored to a slightly darker brown. If you like that kind of bold (or if you're cooking something like wild duck), by all means, take it super dark. For another, it can take a very long time and is easy to burn if you try to rush it with high heat.For another, it's very robust and very strong flavored.For one, it weakens the thickening power of your roux substantially and makes for a very thin gumbo.While some chefs may do that, I don't know many who do that in a home kitchen. A gumbo roux does not have to be nearly black. Roux can be brought anywhere from very blonde, to light tan for gravies, to peanut butter colored, or more ruddy, like a copper penny, to chocolaty brown, to deep brown, to nearly black - or anywhere in between.īottom line is that it's really a personal preference and don't let anybody tell you otherwise. Southern Style Hissy Fit Warning: First, I do want to say one thing about roux, that I've repeated on all of my gumbo posts. The oysters I used were fresh right out of the Gulf of Mexico and shucked by my paw-in-law himself. we eat plenty of gumbo around here - and plenty of that is shrimp gumbo.īut seafood gumbo - meaning one that contains not only shrimp, but oysters and crab too (not chicken!), generally only shows up either at special Sunday Suppers, big events like the Super Bowl, or major holidays like Christmas or New Year's.Įven here right on the Gulf of Mexico where crabs are plentiful, buying good lump crab at the store already picked, cleaned and steamed is not a cheap venture, and oysters depend on just how the season went. this is so dang good (if I don't say so myself), I can't begin to tell y'all!ĭon't get me wrong. We had this yesterday (and of course it only gets better the day after) and oh my gosh. Mama always made her seafood gumbo on Christmas Eve and that was a tradition at our house. Seafood gumbo, made with shrimp, lots of crab, and usually oysters is definitely a Deep South tradition for Christmas. A seafood gumbo made with a dark roux, a rich shrimp stock, the Trinity of vegetables, tomatoes, andouille and shrimp, crab and oysters.
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