Jag6373's Southern Homecoming Gumbo Making Campaign

[Jag6373]

Got to make about 6 gallons of seafood gumbo, and a small container of chicken and sausage gumbo for those allergic to shellfish.

Friday:  Four weeks out:  went to the shrimp truck and bought 15 lbs of X large shrimp.  Pealed and cleaned shrimp and made stock. 

Shrimp stock:  Rinse shrimp heads and peels.  Place in two big stock pots full of cold water.  Quarter Onions without peeling and place in water.  Throw in unpeeled garlic pods.  Add some oregano, thyme, bayleaves.  I throw in some onion and garlic powder for good measure.  No salt or cajun seasonings at this juncture.  Put fire on medium and let the stock slowly boil.  Ready when liquid reduces to about half.  I got about 4 gallons of stock so I may need to make more. Putting stock in freezer.

Missed the garbage truck so I'll have to freeze the waste until Tuesday.  I'll finish cleaning the tails today while watching my football games.  Freezing shrimp after cleaning.

Next:  Tuesday, I'll be shopping at Tony's Seafood for Gumbo crabs, crab meat, dry shrimp, and Savoie's Andouille Sausage.  Will report on some shortcuts I've learned while making gumbo (My brother the purist calls them sacrilege but they save me work and still taste great).  Wednesday, I'll report on making the Gumbo.

[Jaimac]

Thanks for sharing.   

I will be interested in reading about this endeavor.

[Brother Tony]

 

[Jaggrad]

Got to make about 6 gallons of seafood gumbo, and a small container of chicken and sausage gumbo for those allergic to shellfish.

Friday:  Four weeks out:  went to the shrimp truck and bought 15 lbs of X large shrimp.  Pealed and cleaned shrimp and made stock. 

Shrimp stock:  Rinse shrimp heads and peels.  Place in two big stock pots full of cold water.  Quarter Onions without peeling and place in water.  Throw in unpeeled garlic pods.  Add some oregano, thyme, bayleaves.  I throw in some onion and garlic powder for good measure.  No salt or cajun seasonings at this juncture.  Put fire on medium and let the stock slowly boil.  Ready when liquid reduces to about half.  I got about 4 gallons of stock so I may need to make more. Putting stock in freezer.

Missed the garbage truck so I'll have to freeze the waste until Tuesday.  I'll finish cleaning the tails today while watching my football games.  Freezing shrimp after cleaning.

Next:  Tuesday, I'll be shopping at Tony's Seafood for Gumbo crabs, crab meat, dry shrimp, and Savoie's Andouille Sausage.  Will report on some shortcuts I've learned while making gumbo (My brother the purist calls them sacrilege but they save me work and still taste great).  Wednesday, I'll report on making the Gumbo.

Say mane.. Where will you be on Game day???  LOL!!

[Jag6373]

Jaggrad, I am a lady.  Gumbo will be at home on Friday before homecoming.

[Jaimac]

What is the latest installment in the gumbo making adventure?   

[Jag6373]

Gumbo Making:  Phase Two

Tuesday:  Shopping for gumbo fixings at Tony's Seafood.  I love to shop at Tony's.  I start at the corner where the fish tank is located.  Here, you can pick out your catfish in the water and they'll kill and dress it for you. 
Then, you get a number and line up at the counter where you select your fish, shrimp, salmon, etc.
I selected 4 cartons of claw crabmeat.  It doesn't have to be pretty if you're putting it in gumbo.  Next, 3 bags of gumbo crabs, 2 large bags of dry shrimp(gone up to $8.99 per bag.  I had sticker shock).  5 lbs of Savoie's Andouille Sausage.

Now for the secret short cuts: 3 cartons of Guidry's already chopped up cajun seasonings (Featuring the holy trinity:  onions, bellpepper, and celery) and parsley.
Saves about 2 hours of chopping seasonings. 
6 bags of Louisiana gumbo base, saves about 3 hours of making roux (sometimes burning it and having to start over, not to mention burning your hands and arms with hot roux popping from the skillet.  (Don't tell my brother about the seasonings and the packaged roux). 

There is the Savoie's roux in the jar but I like the Louisiana product the best.

Gumbo making prep:

Cut Sausage into bit sized pieces (took about 30 minutes).  Clean crabs and break in half (these are small crabs that I put in for flavoring).  I had already peeled, cleaned and deveined shrimp in phase 1 and made stock.

Place dry shrimp in water to reconstitute them.  (Can be done overnight)

Saute seasonings in a little oil or butter until soft.  Add enough stock to allow for a soft rolling boil without boiling over.  Thoroughly mix gumbo base with water and add to stock and seasonings.  Let mixture come to a soft boil. 

Then add sausage, shrimp, and crabs.  Add spices (white pepper, black pepper, cayenne, oregano, thyme, onion powder, garlic powder, sea salt).  If you use cajun spices, remember they are heavily salted and adjust quantity.  Let gumbo cook down, stirring often from the bottom.  With large quantities, I cook for about an hour and a half.

When the stock has reduced in quantity, add shrimp and crabmeat.  You can turn off fire and the shrimp will turn pink.  Taste and adjust spices if needed. 

Since I'm freezing, I let the mixture cool, transferred to 6 gallon cartons, and put in the freezer.

Then came the job I hate:  Cleanup!

In phase III, I'll tell you how I make crawfish etoufee and crawfish fettucine, New Orleans breadpudding and sweet crust peach cobbler.

I am one tired Jaguar.

[aggiegrad2009]

Sounds like this meal is going to be GOOD.... I really need to get down to that part of the country to taste some of that food.

[Golden Kitten]

Uh jag,

You may as well pack your stuff in the truck and come on across I-10 to Mobile, then I-65 north to the Gump and I-85 north to exit 32. We'll be waiting for you when you come off the exit...

[Jaimac]

Thanks Jag6373 for sharing your saga. 

Looking forward to the crawfish etoufee segment.

[Jag6373]

Soror Golden Kitten:  Not familiar with the Gump.  Where would I be at exit 32?

[Jaggrad]

Jaggrad, I am a lady.  Gumbo will be at home on Friday before homecoming.

Sorry about that Jag!!  My Apologies

[Golden Kitten]

Soror Golden Kitten:  Not familiar with the Gump.  Where would I be at exit 32?

The Gump is Montgomery Soror  ... Exit 32 off I-85 is the Tuskegee exit...for that gumbo, we'll have the Gamma Kappa and Beta Xi Omega Sorors there to serenade you - and we'll even bring our own bowls, spoons and napkins!   

[Jag6373]

I learn something new everyday.

[Brother Tony]