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Old 11-08-2010, 11:42 AM   #1
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Shrimp Gumbo

I am going to make Alton Brown's Shrimp Gumbo. I reviewed several recipes and decided that his looked like the one that covered all the technical bases.

We shall see.

http://www.foodnetwork.com/recipes/alto ... index.html
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Old 11-08-2010, 12:08 PM   #2
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Re: Shrimp Gumbo

Sounds good Cliff. Keep us informed. I thought that as interesting, baking a roux.
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Old 11-08-2010, 12:16 PM   #3
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Re: Shrimp Gumbo

Hey Cliff, looking forward to your review. I tried his baked mac and cheese and the family liked it a lot.
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Old 11-08-2010, 04:03 PM   #4
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Re: Shrimp Gumbo

Looks good. He even got the old Trinity in propa ratio. Only thing is looks like he forgot about the boneless skinless chicken thighs and the okry. Now if a person wanted to kick that up to notches unknown they would track down some Minor's brand shrimp base. Tastes much mo betta than water infused with shrimp shells.

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Old 11-08-2010, 05:42 PM   #5
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Re: Shrimp Gumbo

I guess I should admit now that I do not intend to bake the roux.

I also plan to make a shrimps stock that I read from the Gumbo Pages.

http://www.gumbopages.com/food/stocks/shrimp-stock.html
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Old 11-08-2010, 05:48 PM   #6
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Re: Shrimp Gumbo

For those who are interested.



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Old 11-08-2010, 07:42 PM   #7
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Re: Shrimp Gumbo

Bring it!
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Old 11-08-2010, 09:22 PM   #8
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Re: Shrimp Gumbo

Dang I wished this compooter would let me watch movies. Was you making the shrimp stock on there? That looked like a lot of ingredients on the Gumbo Pages link. Somebody needs to teach them dumb cajuns about Minor's Shrimp base. Course as we all know the only thing which separates coonasses from dumbasses is the Sabine River. Baking the roux seemed to be the most kewlish part of the recipe. Making a roux in a skillet is a giant pain in the coola. Fortunantly my favorite gumbo recipe do not use a roux at all. If roux was so good they would not need the roux poleece to make sure you actually making one at the Gumbo contests which is held on the wrong side of the River.

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Old 11-09-2010, 09:19 PM   #9
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Re: Shrimp Gumbo

I decided at the last minute to bake the roux just to see if it really was as good. I may bake from now on. It was much easier that stirring.

Before I could do anything I had to season up a brand new dutch oven. This process involved a lot of smoking up the house.

Mixed 1/2 c flour and 1/2 c oil



After 30 min



After an hour



After 1-1/2 hours



Now on to the making of the gumbo

I could not find shrimp with the heads intact. I was very disapointed. This gumbo is good but I think it is half as good as it could have been.









And finally

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Old 11-09-2010, 09:34 PM   #10
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Re: Shrimp Gumbo

1/2 or not, and being from the apparently wrong side of the river, I would eat that.
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Old 11-09-2010, 09:39 PM   #11
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Re: Shrimp Gumbo

I followed the recipe almost exactly. When it came time to de seed and peel the tomato I asked myself, "why am I fileting this tomato ? "
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Old 11-09-2010, 10:13 PM   #12
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Re: Shrimp Gumbo

Looks mighty tasty sir. Good job.

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Old 11-09-2010, 11:34 PM   #13
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Re: Shrimp Gumbo

Made my mouth water! Looks real darn good to me. Will have to put gumbo on my list this winter. It's been a couple of years since I've made some.
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Old 11-09-2010, 11:41 PM   #14
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Re: Shrimp Gumbo

Very fine looking gumbo!!!!
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Old 11-10-2010, 02:25 PM   #15
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Re: Shrimp Gumbo

Dang good looking gumbo. Wish more Tony Chachere's were more available at my local market. I have to tax a pal who travels south with a cooler and cash to bring it back. The other stuff I can get, will just not due. I'm no foodie, but Tony comes threw, every time. Plus my pal. Trust me, he get's his fill when cooking with me. As I do damage to his dinner when he cooks.

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