Homemade Striper & Shrimp Gumbo (Beaver Lake Style)

[J-Doc]

I found this recipe (below) online and I have to say, I’m a bit impressed. While I admit, I embellished it a bit and jazzed it up some as well. I’ve have tasted my share of gumbo including the famous “Gumbo Shop” in New Orleans French Quarter. This is not that good 9that's hard to beat) but this is pretty close for an easy homemade batch. If you are in New Orleans, this is a must see restaurant by the way.

One of the ingredients is this big guy below (the fish, not the blue eskimo). I’ve never had striper before and I have to say, it’s pretty tasty!!! I got 4-5 bags worth of meat off of one fish so I thought I’d send try it with homemade gumbo. VERY glad I did! I thought I would share with others.

The other KEY ingredient needed is (File')......pronounced "fe-lay" or "fillet". I did not find any in NWA so I may have to order some online. File’ is ground sassafras leaf and it can be substituted for bay leaves but I prefer the original. Remember the song by Hank Williams?? “Crawfish pie and a file’ gumbo…son of a gun we’ll have big fun, on the bayou” Yes, that’s file’!

Here is the recipe (with photos!)

(Note: For a large crockpot, double the recipe)

CROCKPOT GUMBO

Ingredients:

2tbsp of File’ (or more if you prefer)
3 tablespoons flour
3 tablespoons vegetable oil
1 pound boiled fish (striper or crappie or walleye)
2 cups frozen cut okra
1 large slice of onion, chopped fine
1/2 large green bell pepper, chopped
1tsp of garlic powder
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen pre-cooked shelled deveined medium or extra small shrimp, rinsed
1 1/2 cup uncooked regular long-grain white rice (Uncle Bens!)
3 cups seafood stock (the water used to boil the fish or shrimp)

2tbsp of Fish boil (I used Red Lobster fish seasoning)

Directions:

This is the vital part….making the Roux!!
In small saucepan, combine flour and oil; mix well. Cook, stirring slowly and constantly, over medium-high heat for 5 minutes. This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns thick and reddish brown. Between cherry and mahogany is best. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot.

Stir in all remaining ingredients except shrimp, rice!

Boil shrimp in a boiler and add 2tbsp of fish boil seasoning for 10mins (low boil, medium heat)

Boil fish in a boiler and add 2tbsp of fish boil seasoning for 10mins (low boil, medium heat)

(Cook species separately to prevent crossing flavors between species)

Once cooked, you can refrigerate for later.

Add 3 cups of stock (water used to boil shrimp and fish)

Cover; cook on low setting for 7-9 hours.

When nearing ready to serve, cook rice in water as directed on package.

Just prior to serving, add shrimp & fish to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes.

Serve gumbo over rice.

Now for the photos

This is the roux (pronounced “roo”)

This is the striper boiling with seasoning (man that’s good fish just like that!!!!!!!)

This is the ingredients mixed together (without the stock)

Gumbo base after cooking all night

And this is the results after taking my new recipe to work. Evidently, it was pretty good. ;-)

[ness]

Sounds great! I'm a gumbo junkie.

One tip -- since the roux is really easy to scorch when you're doing it on the stove, I've taken to mixing the flour and oil and putting them in the oven at 375 degrees. Peanut butter colored roux in about an hour. The longer you go the darker it gets.

[J-Doc]

I actually made two batches of roux. You have to let it scorch just a touch to get that red color. It's a balance for sure. If you stir too much and too quickly, it's peanut butter. If you slow the stirring, you will see a few red spots. That's the scorch starting to occur. That's when you start stirring faster. An art form.

[DaddyO]

Ness, That's a great idea! Where did you come up with that??

[Quillback]

That do look tasty!

[Feathers and Fins]

The Sas you can get at the gas station on Newhope across the street from Wal-greens... And where is mine!!!!!!

[J-Doc]

Where is yours?? It's all gone. I barely got 3 bowls myself before the wolf-pack cleaned the crock!

It's what you get for posting photos of your catch all the time. Someone else needed to post something to balance out the forum. LOL

[Feathers and Fins]

Mine is gone but still have an entire fillet left just need to figure out how to cook it, Im thinking grilled

[J-Doc]

I was impressed how tasty simple boiled meat was with a little boil seasoning. I cannot believe how good it was. Add some rice pilaf and you're set. Grilled is good with the right seasoning/rub and a little liquid sauce concoction I usually whip up. That's next on my list. I also have some cut up into strips for frying because that's the only way my family will eat it.

[ness]

Ness, That's a great idea! Where did you come up with that??

My baby brother is a chef and told me about it years ago. No muss no fuss. I like it because it's hands off and fewer trips to ER.