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Gumbo weather

It’s cold (for us) here in southeast Louisiana. Chris and Vanessa made Seafood Gumbo last week and I bought the crab claw meat to make my own. I use the same recipe I’ve used for most of our married life. It’s from a little cookbook called “Gulf Coast Gourmet”.

You can see my copy is well used. It’s copyright was 1962. I would have bought it pretty early in the 1970’s on a trip to Gulf Shores, Alabama.

The page with the gumbo recipe is pretty much worn out. The Shrimp Creole recipe in this little book is very good.

Sometimes, I think about seeing if I can find a less-used copy but then I think why bother. There are several for sale on Ebay right now.

The best gumbo’s start with homemade roux. I did that today but if I’m in a hurry, I’ll use Cachere’s gumbo powder in chicken broth instead.

You can choose how dark your roux is by cooking it longer. I don’t like real dark gumbo so mine usually looks pretty close to this color. The key to making a good roux is to cook it slowly so it doesn’t burn.

The veggies have been cooking in bacon grease. Oh my….It smells so good. I wish I could send you a sniff!

It’s now got the roux and broth added and is cooking slowly for about 2 hours. Then it’s time to add the shrimp and crab meat to cook about 10 minutes more and it will be ready to taste…err….eat. Serve it over a bed of rice.

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  1. That’s gonna be soo yummy. I think I can smell it from here. Lol I Made some last week for Jamie’s bday. Did you get the crab meat from B&Js? They’ve had wonderful sales and the shrimp have been such great prices.

  2. I had the shrimp and got crab from Rouses. BJ’s crab was too high the day Vanessa went by there for me.


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