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re: Seafood Gumbo with Pics
Posted on 1/23/26 at 11:46 am to GeauxldMember
Posted on 1/23/26 at 11:46 am to GeauxldMember
quote:
Cut the heat, add trinity slowly to cool your roux. I start adding about 1/4, then a little more until I get about 3/4 of the trinity into the roux.
only way I've ever done it. I know a lot of people make their roux separately and then add it in a spoonful at a time, but I just can't bring myself to try it that way
0
Posted on 1/25/26 at 5:24 pm to GaryHobson
You just had to bump this thread! 
Posted on 1/25/26 at 5:49 pm to GeauxldMember
Great recipe...for herbs I only use thyme and bay leaves...never any oregano.
Posted on 1/25/26 at 6:16 pm to fairweatherfans
quote:
for herbs I only use thyme and bay leaves...never any oregano.
I’ve gotten this response more than once. You should try the oregano some time. It’s really good.
Posted on 1/26/26 at 1:27 pm to GeauxldMember
Great looking gumbo!
Did it only take 15 mins for your roux to get that dark?
I usually go about 45-60 mins on mine slowly getting darker and darker. Would love to do it in 15 but I'm scared I would scald it
Did it only take 15 mins for your roux to get that dark?
I usually go about 45-60 mins on mine slowly getting darker and darker. Would love to do it in 15 but I'm scared I would scald it
Posted on 1/27/26 at 8:30 am to GeauxldMember
The pictures, ingredients, and directions to your recipe is terrific.I had an original copy of The Times Picayune cook book.(2nd oldest newspaper cook book in the country) It had all the classic cajun and NOLA Recipes with 3 to 5 versions of Same recipe.I would use only all the Common Ingredients to be best? assured of an original recipe.
(Regrettably I lost my book in my travels kitchen to kitchen)
A couple of insights: in making of that shrimp stock substitute parsley for carrots in your mirepoix.
At almost 30 bucks for back fin lump crab I would use just white crab meat... you're saving $$ but not at the expense of taste.
(Regrettably I lost my book in my travels kitchen to kitchen)
A couple of insights: in making of that shrimp stock substitute parsley for carrots in your mirepoix.
At almost 30 bucks for back fin lump crab I would use just white crab meat... you're saving $$ but not at the expense of taste.
Posted on 1/27/26 at 5:13 pm to slinger1317
quote:
Did it only take 15 mins for your roux to get that dark?
I usually go about 45-60 mins on mine slowly getting darker and darker. Would love to do it in 15 but I'm scared I would scald it
I made another one today, and I timed the roux. Photo below was 13 minutes in.
Posted on 1/27/26 at 5:15 pm to fairweatherfans
quote:
At almost 30 bucks for back fin lump crab I would use just white crab meat... you're saving $$ but not at the expense of taste.
It’s a fair point. The OP was made 8 years ago, when everything— lump crab included— was quite a bit cheaper.
Posted on 1/28/26 at 6:36 am to GeauxldMember
I've taken choice of presentation vs taste when using crab to another level
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