Homemade Striper & Shrimp Gumbo (Beaver Lake Style)

[J-Doc]

A lobster in Cajun country goes into a boil and then peeled/eaten like a giant crawfish! LOL

I hear ya. It's a regional thing. I've grilled trout like you said. I wasn't a big fan. It was good but just a bit too fishy/gamey for my taste. However, my taste in seafood is changing I think. I'm more tolerant of the fish flavor now than I used to be. I've had my horizons opened with more salt water species and that's got me hooked pretty good.

[jdmidwest]

Ness, great idea to make the roux. I hate standing around stirring the stuff to keep from scorching. That would have made my etoufee alot easier the other night also.

This recipe should work well on the white bass run here in about a month, I will give it a shot.

[Feathers and Fins]

Stumpy, them East Coaster have multiple ways of cooking them. I have a great friend in Mass and they all saying grilling gets old fast in to the season. Some are making Chowda with them and smoking them even.

[ness]

Ness, great idea to make the roux. I hate standing around stirring the stuff to keep from scorching. That would have made my etoufee alot easier the other night also.

This recipe should work well on the white bass run here in about a month, I will give it a shot.

Yeah, one of the tough things about doing a gumbo is the long prep time including the roux. With this you can forget it for a while.

I am interested I the crock pot approach.

[jdmidwest]

You have to do a roux or the crock pot thing would not be as good I am thinking. It is a mixture that makes it all taste right.

I wonder how they come up with the roux thing. Of course, I wonder about a lot of things in life.

[J-Doc]

Thread bump........

Some folks asked about this recipe so I'm bumping it back to the top of the post pile......

[nathanhooper]

Mmmmmmmmm

Thanks for the bump, I will get this all wrote down. I made a chowder with some last year that was great. This will be its cousin in the recipe book.

Just one thing, I got most of the ingredients, but where do you get the striper from.....can't seem to find any of that stuff....

[J-Doc]

Ask Fins. Lol. ?

[nathanhooper]

[ness]

Ness, great idea to make the roux. I hate standing around stirring the stuff to keep from scorching. That would have made my etoufee alot easier the other night also.

This recipe should work well on the white bass run here in about a month, I will give it a shot.

I found an etoufee recipe I really like on allrecipes.com. Tweaked it some to our liking, and my wife and I both think it trumps the gumbo I've been making -- and with a lot less time and effort.

But hey -- this thread's about gumbo