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Up around Loris/Tabor they like some heat to the peppers tooI'm a low country boil kind of guy myself....
New Orleans has wonderful food but I prefer gumbos and creoles and etoufee that is lighter like in the Lowcountry without the dark roux.
I find that light roux's dont have the flavor of dark roux.
I want that deep smokey flavor in my gumbo as well as my etouffee...like they use in the lowcountry. We're talking bayou country on the coast...which of course is the low country.
Charleston and the sea islands.. Their cuisine is lighter than in New Orleans.
Thats not even in Louisiana.
Right.. Coastal Carolina's cuisine is lighter than NOLA.
I feel inspired, looks like a great recipe. I might add okra though. I love the stuff and the best Gumbo I had in Alexandria was a seafood gumbo and I'm pretty sure the okra was heavy in there.
I like Okra too but you can use Filé powder, also called gumbo filé..I think its ground up sasafrass
Love some File!!!
If you dont add okra ya pretty much have to add File to thicken things up.
In Charleston Shrimp and Grits, She Crab Soup and Catfish Stew are very popular.
Gotsta have a good iron dutch oven or yuza pissin up a rope. I had one of those ceramic lined France types.Great of tomaterz were in the picture It vanished years ago. I have a 1940 something ol Griswold #10 I've had for nearly 50 years. That boy in the vid has it right.
Good soundtrack in this vid also.
He left out the Pope on the Holy Trinity!!!....Garlic!
Nice recipe but I follow the no sausage in seafood gumbo rule.
And I always buy extra shrimp with the head on so I can make my seafood stock with it.
Of course the best thing about Gumbo...it dont matter what you throw in it as long as it taste good at the end.
For those of you who love Seafood Gumbo
He left out the Pope on the Holy Trinity!!!....Garlic!
I didn't see him add much pepper either. The best Gumbo I had was pretty spicy. I'd say bridging those aspects would make something perfect.
Nice recipe but I follow the no sausage in seafood gumbo rule.
And I always buy extra shrimp with the head on so I can make my seafood stock with it.
Of course the best thing about Gumbo...it dont matter what you throw in it as long as it taste good at the end.
Agree on the sausage, and I would add scallops.
I'm wondering what Conch Meat would do.
Nice recipe but I follow the no sausage in seafood gumbo rule.
And I always buy extra shrimp with the head on so I can make my seafood stock with it.
Of course the best thing about Gumbo...it dont matter what you throw in it as long as it taste good at the end.
Agree on the sausage, and I would add scallops.
I'm wondering what Conch Meat would do.
Nice recipe but I follow the no sausage in seafood gumbo rule.
And I always buy extra shrimp with the head on so I can make my seafood stock with it.
Of course the best thing about Gumbo...it dont matter what you throw in it as long as it taste good at the end.
Agree on the sausage, and I would add scallops.
I'm wondering what Conch Meat would do.
Talk about irony. I just made seafood gumbo for dinner
For those of you who love Seafood Gumbo
Talk about irony. I just made seafood gumbo for dinner
For those of you who love Seafood Gumbo
Talk about irony. I just made seafood gumbo for dinner
I sure am a mean mother fucker...
That said you have to have okra in gumbo, some jalapenos, or tabasco sauce plus a lot of garlic.
It's worth further discussion and experiment.
