Thread: Cajun Gumbo recipe

When adding fish to a gravy, broil them first with seasoning and butter. Then put them in your plate and ladle the gravy , courtboullion, gumbo or etoufee over them. I saw this on a New Orleans based cooking show with chef Frank Davis and have always done it this way since. Fish will fall apart cooked in the gravy. Just my. Don't let the Tennessee flag fool you, I lived 61 yrs 10 months in Louisiana and 2 months in Tn. so far. lol

Yes, that works Danny.

Great question. Definitely have to try the recipe, looks great

As the others have said, fish is NOT for gumbo! Couboullon (sp) or fried but not in a gumbo. If you are wanting seafood gumbo, use shrimp, oysters and crabs otherwise use chicken and sausage.

go to crappie cooking thread in forums and do the crappie bisque recipe, it is AWESOME. But do the modified version where you add thinly sliced potatoes and sautee the filets first in onions and minced garlic and it comes out like a fish stew or gumbo and is outstanding. that way you don't over cook the crappie and it really has some kick to it.

BTW I am trying ALL of the recipes on the crappie cooking forum and they are all terrific alternatives to frying, in fact havn't fried once this year and I have caught more crappie this winter than in most YEARS. killing them, so I have tons.

Not a gumbo. But a sauce piquante. Stole it from John Folse. HTH

1 pound (21-25 count) shrimp, peeled and deveined1 pound jumbo
lump crabmeat
1 pint select oysters in liquid
1 pound Sac a Lait, cubed
½ cup oil
½ cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsps minced garlic
1 (8-ounce) can tomato sauce
1 cup diced tomatoes
1 tbsp minced jalapeños
2 whole bay leaves
½ tsp thyme
½ tsp basil
1 ½ quarts fish stock
1 cup sliced green onions
1 cup chopped parsley
salt and cracked black pepper to taste
Method:
In a 1-gallong heavy-bottomed saucepot, heat oil over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in diced tomatoes and jalapeños. Blend well then add bay leaves, thyme and basil. Slowly add fish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes. Add additional fish stock if necessary to retain volume. Add fish, shrimp, oysters and oyster liquid and continue to cook 5-10 additional minutes. Add green onions and parsley. Season to taste using salt and pepper. When shrimp are pink and curled, carefully fold in lump crabmeat. Adjust seasonings if necessary. Serve over hot white rice or pasta.

dont forget da sassafras

Make you a crappie Coubion like this!!


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Originally Posted by juicy

Make you a crappie Coubion like this!!


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That's it. Mrs.20 is gonna have to make this fer me next week...

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