snagged in outlet 3 Posted March 5, 2011 Posted March 5, 2011 Hey yall Tuesday is technically Mardi Gras (Fat Tuesday) but today is the big parade in St Lou. Second largest in the nation. I've been to NOLA many, many times including Mardi Gras and really have never found any food that compares. Except a couple places in Memphis like Owen Brennans and The Luoisiana Lagniappe in Deston Florida. Tonight we're going to The Gumbo Shop in Rock Hill. It's supposed to be the best around. I've driven by it hundreds of times including on the way to the fly shops here in town. My favorite dish is BBQ shrimp. I've never had it the way they cook it NOLA, unless I make it myself. Brennans in Memphis had it once for a special but it was a watery sauce and not the traditional butter with spices. I'll post up my review of The Gumbo Shop this week. Playing golf tomorrow then frying some Crappie and having a couple Abita's and some Dixie beers. Here's a link to The Gumbo Shop http://stlgumbo.webs.com/ Pete
exiledguide Posted March 5, 2011 Posted March 5, 2011 Hey yall Tuesday is technically Mardi Gras (Fat Tuesday) but today is the big parade in St Lou. Second largest in the nation. I've been to NOLA many, many times including Mardi Gras and really have never found any food that compares. Except a couple places in Memphis like Owen Brennans and The Luoisiana Lagniappe in Deston Florida. Tonight we're going to The Gumbo Shop in Rock Hill. It's supposed to be the best around. I've driven by it hundreds of times including on the way to the fly shops here in town. My favorite dish is BBQ shrimp. I've never had it the way they cook it NOLA, unless I make it myself. Brennans in Memphis had it once for a special but it was a watery sauce and not the traditional butter with spices. I'll post up my review of The Gumbo Shop this week. Playing golf tomorrow then frying some Crappie and having a couple Abita's and some Dixie beers. Here's a link to The Gumbo Shop http://stlgumbo.webs.com/ Pete In case you don't already have it, Google eatdemcrawfishsong Makes me think of Breau Bridge, Henderson, New Iberia..... Gumbo, Etoufee, Seafood stuffed breaded deep fried bell peppers, Carnard Farsie. Mulate's ...... Cafe Des'Amis ....Randol's Cajun Music every night I need to cook me up some Gumbo..... Sorry I do ramble but you said GUMBO
Ham Posted March 6, 2011 Posted March 6, 2011 Les bon temps rouler! I love it up here, but there are things I really miss from back home. Every Saint has a past, every Sinner has a future. On Instagram @hamneedstofish
Gavin Posted March 6, 2011 Posted March 6, 2011 Shoulda been were we were today....Great time at the parade! A buddy rents a private lot along the parade route and we tailgate...many incredible cooks...too much food...crawfish chowder, seafood gumbo, empanadas, jambalaya...and we tossed or shot a pickup truck full of beads to the crowd today. Iffen you want Gumbo...I live less than a mile from the Gumbo Shoppe...if Syd is there its good..if not. not... Have a few good recipes from NOLA or in that style...name it........but your gonna have to wait till to tommorow till I can focus enough to type it out.
snagged in outlet 3 Posted March 6, 2011 Author Posted March 6, 2011 Quick reply to save someone the agony and money. Yuk!!!! Dirty, mushy, tasteless, cruddy, just plain terrible. I don't know how this dump stayed in business 10 years serving that slop. Some of it was scraped from the side of the dish it was cooked in and it was disgusting. My daughters french frys were good. Pete
Gavin Posted March 6, 2011 Posted March 6, 2011 Thats disappointing. Here's a good gumbo recipe for you. Seafood Gumbo Roux: 3/4c canola oil 3/4c flour Chops: 3 vidalia onions in medium dice 1 bunch celery in medium dice 4 green bell peppers in medium dice 2T chopped fresh garlic 1.5lbs of cubed ham 1lb Andouille sausage in 1/2" thick rounds (Baumann's on Manchester) Spices: 1t Oregano 1t Basil 1t Thyme 1t Cayenne 4 bay leaves S&P to Taste Other: 2Q cold water 2lbs Shrimp peeled & veined (or 1lb shrimp & 1Q shucked oysters in their liquor) Hot Sauce Boiled Rice Green Onions File Powder or 1/4lb of Okra to thicken (one or the other, your choice) Roux: Brown flour in oil in a cast iron skillet over medium high heat, stirring constantly, till the color of milk choclate. Burn the roux, start over... Soup: Transfer the roux to a stock pot, add onions, celery, & bell pepper saute for a couple minutes. Add the garlic,cayenne, oregano, basil, thyme, bay leaves, S&P saute for a couple minutes.. Add 2Q cold water, ham. & andouile...add a bit more water if needed..bring to boil and simmer for 45 minutes. Taste and adjust the spice load...S&P, Garlic, Cayenne Add File powder or Okra and simmer for 15 minutes...(At this point you have a great gumbo base which can be frozen for later use) Finishing touches.. Bring to boil, test the spice load again and adjust if needed... Add Shrimp (or Shrimp & Oysters) turn off the burner and wait 10-15 minutes. Serve over Rice, garnish with green onions...Hot sauce on the side.
rps Posted March 6, 2011 Posted March 6, 2011 Thats disappointing. Here's a good gumbo recipe for you. Seafood Gumbo Roux: 3/4c canola oil 3/4c flour Chops: 3 vidalia onions in medium dice 1 bunch celery in medium dice 4 green bell peppers in medium dice 2T chopped fresh garlic 1.5lbs of cubed ham 1lb Andouille sausage in 1/2" thick rounds (Baumann's on Manchester) Spices: 1t Oregano 1t Basil 1t Thyme 1t Cayenne 4 bay leaves S&P to Taste Other: 2Q cold water 2lbs Shrimp peeled & veined (or 1lb shrimp & 1Q shucked oysters in their liquor) Hot Sauce Boiled Rice Green Onions File Powder or 1/4lb of Okra to thicken (one or the other, your choice) Roux: Brown flour in oil in a cast iron skillet over medium high heat, stirring constantly, till the color of milk choclate. Burn the roux, start over... Soup: Transfer the roux to a stock pot, add onions, celery, & bell pepper saute for a couple minutes. Add the garlic,cayenne, oregano, basil, thyme, bay leaves, S&P saute for a couple minutes.. Add 2Q cold water, ham. & andouile...add a bit more water if needed..bring to boil and simmer for 45 minutes. Taste and adjust the spice load...S&P, Garlic, Cayenne Add File powder or Okra and simmer for 15 minutes...(At this point you have a great gumbo base which frozen for later use) Finishing touches.. Bring to boil, test the spice load again and adjust if needed... Add Shrimp (or Shrimp & Oysters) turn off the burner and wait 10-15 minutes. Serve over Rice, garnish with green onions...Hot sauce on the side. Good Recipe Gavin. I make my roux in my dutch oven then add the veg into the same pot with about a tablespoon of tomato paste to cool the roux down. I also use some Old Bay with the other spices.
Gavin Posted March 6, 2011 Posted March 6, 2011 Thanks, its based on one from the Commander's Palace in NOLA. Will have to try it with some tomatoe paste & old bay next time...The dutch oven is the traditional vessel...but I dont have one big enough for this recipe. Thats the only reason for the transfer to the stock pot.
exiledguide Posted March 6, 2011 Posted March 6, 2011 Quick reply to save someone the agony and money. Yuk!!!! Dirty, mushy, tasteless, cruddy, just plain terrible. I don't know how this dump stayed in business 10 years serving that slop. Some of it was scraped from the side of the dish it was cooked in and it was disgusting. My daughters french frys were good. Pete Thanks for the report because my bride thought it might be a good lunch stop on the next trip up that way. I make mine with Zatarains as a start and adjust to taste. Have you ever tried Turkey dark meat or duck breast along with the smoked sausage. Also gumbo is why God made Okra. Other than Guirys in south St Louis before the big flood washed them out of buisness on S Broadway I never found any Cajun food worth a darn in StL thats why I started cooking wy own.
Terry Beeson Posted March 7, 2011 Posted March 7, 2011 So, Snaggy... How 'bout that BBQ shrimp recipe?.... TIGHT LINES, YA'LL "There he stands, draped in more equipment than a telephone lineman, trying to outwit an organism with a brain no bigger than a breadcrumb, and getting licked in the process." - Paul O’Neil
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