Surfin Sapo's Seafood Gumbo.. - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Thread Tools Display Modes
Old 07-29-2007, 08:46 PM   #1
Official BBQ Central Mark
surfinsapo's Avatar

Join Date: Jun 2007
Posts: 5,044
Surfin Sapo's Seafood Gumbo..

This stuff is so darn good. I could live on it!!!

First you got to make a ROUX

5 minutes

15 minutes constant stirring

30 minutes constant stirring

45 minutes it's dark chocolate ROUX

2 cups of okra in olive oil.

Ingredients: 2 onion, 1 bell pepper,2lbs. shrimp, 1 pint oysters, 1 pint crab claws, vino, S.La hot sauce, Lea & perrins....

Mix it all in

simmer 2 hours

Campbell Farms rice

Rice in bowl with "gumbo file"on it, then da gumbo on dat!!!!!

and of course a video

surfinsapo is offline   Reply With Quote
Old 07-30-2007, 06:05 AM   #2
BBQ Centralite

Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Oh man, now you've done it. JB's probably tripping over his tongue. :P


"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 07-30-2007, 06:09 AM   #3
BBQ Centralite
Diva Q's Avatar

Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Diva Q is offline   Reply With Quote
Old 07-30-2007, 07:03 AM   #4
wittdog's Avatar
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Oh man that looks awsome.
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 07-30-2007, 08:27 AM   #5
Official BBQ Central Mark
Cliff H.'s Avatar

Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Wow. That looks great.
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 07-30-2007, 09:32 AM   #6
Official BBQ Central Mark
007bond-jb's Avatar

Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Fine Job SS. Ersters are optional If ya like add em, I not gonna post a gumbo till it gets cool again like in December. The wifes recipe (Best I ever ate) uses smoked sausage & no okra or ersters. Normaly if file` powder is used you should not add it to a okra gumbo. Its 1 or the other
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer

007bond-jb is offline   Reply With Quote
Old 07-30-2007, 11:41 AM   #7
Posts: n/a
Looks great for sure SS. I must confess I ain't never made a Gumbo. I want to now.

Mighty fine looking shirt you got there in that avatar JB. Hotties ain't shabby either.
  Reply With Quote
Old 07-30-2007, 12:45 PM   #8
Official BBQ Central Mark
surfinsapo's Avatar

Join Date: Jun 2007
Posts: 5,044
Here's the recipe the best I could write it
Surfin Sapo's Seafood Gumbo Recipe

Roux: ( Dark) I took 1 cup white flour, 1 cup olive oil. Put the oil and flour together in a shallow
frying pan ( thick bottom if you have one), turn the burner to medium/low and start stirring. Don't
ever stop stirring ot you'll mess up the roux and burn it. Just keep stirring until the color gets darker
and darker. It will look like melted chocolate when it is down. Remember, this is only my style. There is
no box!!!!

The Gumbo: After the roux is done, I cut the heat and keep stirring until it cools off so it doesn't burn.
I then take Approx: 2 large yellow onions , 1 bell pepper that have been chopped fine and stir them into the roux.
Cook over medium low until onions are translucent ( that word again). Ok set that to the side for a minute now.
Take another pan( the one you'll be making the Gumbo in) and add maybe 3 or 4 tablespoons of olive oil.
Heat to medium and stir in the chopped okra. Cook until the orka until it ceases to rope..( slime is gone).
Ok, add the roux,bell pepper, onion mix to the okra and completely mix up. Allright, now the main seafood
goodies. Add approx: (2 lbs. raw deveined,peeled shrimp),(1 pint of raw oysters), and (1 pint of crab claw meat) or
freashly caught blue crab bodies all cleaned up. Stir again slightly. Pour in Vino - 1 cup of (moscato wine), it's cheap and sweet. You can drink the rest while waiting.. ok, then add 5 cups of water. Stir again. Add 1 or 2 tablespoons of
Worschestire sauce and 1 or 2 teaspoons of Louisiana hot sauce. Put about 4 tablespoons salt. Once it boils,
trun down the heat to simmer and add 1 or 2 cloves of finely chopped garlic...Let it cook for around 2 hours.
Serve on a bed of (long grain) white rice and a few pinches of (Gumbo file), in a good sized bowl... The second
day it tastes even better!!!

I just want to say that you can make it probably make it 1000's of ways. This is the way I like and I got it Cajun tested
and it passed...


Surfin Sapo!
Ps: Yall can order shrimp from this guy in New Iberia, La if you can't find it fresh....

surfinsapo is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 06:42 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.