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  1. #1
    Senior Member Borneo's Avatar
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    Shrimp Gumbo?

    Does anyone have a really good shrimp gumbo recipe? I have a real craving. Yes, I know, tons on the internet. Some are probably good. Some are probably not good. We have a lot of diversity here, anyone have Mom's/family recipe, tested, tried and proven they would share with me?
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    Senior Member Fred's Avatar
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    Sorry, I grill most of my shrimp on the barbie.
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    Senior Member TopPredator's Avatar
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    My wife makes a mean shrimp creole. I ask her if she had the recipe, she said it was in her head. If you are interested I will have her write it out for you.
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    Senior Member Borneo's Avatar
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    Appreciate the offer, but we have a long held shrimp creole recipe. I'm dreaming of a gumbo, rich dark roux, fil'e powder, whatever else they put in there to make it so good.
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    Senior Member spd2918's Avatar
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    If you don't take the time to make a roux, then you are not making gumbo. For a Cajun that means a sauce base using bacon fat and flour. You stir and cook (and stir, and stir) until it is the thickness and color of peanut butter.

    And git you some file gumbo, too (the "e" in file should have that little dash above it). It's a powder made from ground up sassafras tree leaves and its goes on the gumbo at the very end.

    And use raw shrimp with the heads attached.

    I could go on all day. I'm almost as picky about my bbq.
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  7. #6
    Senior Member Borneo's Avatar
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    Yeah, yeah, spd, that is exactly what I want. I love that stuff. I've only had it done right a few times and it was in private homes in Louisiana where I was a guest...yes, duck hunting. Well, sometimes crappie fishing or crawfishing. (They are crawdads here in Indiana)

    I need a recipe. I know how to properly make a roux at least, but I don't know the right ingredients or quantities.
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    Member hellwig's Avatar
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    I'm no chef but you are gonna need the roux above, add some water to the roux to make it a soup, careful not too much, bring to a good boil then chopped onion, bell pepper, celery, fresh garlic, your favorite pepper based Cajun spice like tony chachere salt and pepper, season to taste, add a can of rotel tomatoes if you like, cook all down in your roux stock, some use a veg stock to augment the roux base but I don't. Don't add the shrimp til the last. Most have a dab of some good venison sausage, or chicken. My step dad likes to add fish and crab meat too. It is also good to put a few while eggs carefully into the pot and let em boil. They soak up the flavor while cooking and pretty tasty. Oh and you are going to need some long grain non parboiled, non instant rice cooked correctly to go with.


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    Senior Member Borneo's Avatar
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    That will get me started. I'll give it a shot. Thanks.
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    Senior Member Hoot Gibson's Avatar
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    Shrimp Gumbo....sounds like a Jimmy Buffett Song Title.....




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    Senior Member Borneo's Avatar
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    It really sounds like Dave Bartholomew.

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