Homemade Striper & Shrimp Gumbo (Beaver Lake Style)

[Stump bumper]

Striper should be cooked on a grill, skin side down no flipping allowed so it is written and so it shall be !!! This Cajun stuff is way to close to French cooking and that aint the way it is done here....Okra is for frying not to make soup out of...now get out the lard and flour and cast iron and do it right.

[J-Doc]

It's a Cajun thing you wouldn't understand Stumpy. LOL!

[J-Doc]

Striper should be cooked on a grill, skin side down

Those suckers are way to slimy for me to put on my grill with the skin on. Darn things are oozing slime like they have a sickness!! LOL

[Feathers and Fins]

Grilled striper is good but there are SOOOOOOOOOOOOOO many ways to cook it.

[wc1063]

Looks good, but I'm sure taste even better!!!!

[rps]

Very good basic recipe.

[marknsaw]

For grillin'.... look into this........

Get something like this http://www.shutterstock.com/pic-29914171/stock-photo-grilling-basket-for-fish-vegetable-or-small-food-items.html . Soak your filets in buttermilk, a milk and vinegar solution, or plain yogurt for a couple hours. Season to taste while flipping on the grill. Try any combination of dry seasoning you can think of. You can make it whatever you want once it hits the grill. The basket keeps it from falling apart. Healthy... Yummy... and IT will be a hit of your JULY 4th BBQ

[ness]

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.

I hear what you're saying. There's a point when it's just right, and it's a just few seconds away from ruined.

Several different schools of thought on roux that I've seen. Alton Brown did the oven method on his show a few years back. I saw Paul Prudhomme do it on TV with high heat very, very quickly. Then there's the stir constantly for 30-45 minutes take. Now your way. I've been pretty happy with the oven results, but I've never left it long enough to get much past a medium brown.

Our OA member Gavin cooked up some great gumbo a few years back and a group of us had it on a gravel bar. Commander's Palace recipe. I remember that because I went out and found the cookbook on Amazon and bought it just for that.

[J-Doc]

You really are a gumbo junkie!

[Stump bumper]

That "slime" you are referring to is called an oily fish and that is what makes it good for an open grill unlike a trout that must be wrapped in tin foil. you Gulf types are are strange people, the east coast cooks fish the same way from Maine down to South Carolina, I don't even want to know what happens to a lobster down there,,,,LOL