black chef
Senior Cook
- Joined
- Jul 2, 2006
- Messages
- 383
FryBoy said:BC, I would love to have your recipe for these two dishes -- which I assume is similar to your mom's.
Pretty please?
the majority of your gumbo taste will come from these factors, not necessarily in this order though...
1. fresh seafood & a good seafood stock (use the shrimp heads)
2. the roux needs to be dark & rich but NOT burned... IMO, you want it at least the color of a hershey's chocolate bar; use bacon grease or vegetable oil, or go dry (best).
3. cook the gumbo at least 12 hours before you plan to eat it... let those flavors mix well.
for the crab stew, you only need some good, spicy boiled crabs. clean them from the main body and simply saute some celery, bell pepper, and onion and add-in about 4 tablespoons of roux. add a little water or seafood stock and let it cook down to the thickness you like. add-in the boiled crabs to warm them and serve.
after plating with rice, you might want to dump a nice spoonful of butter-sauteed lump crab meat on top.