July 2008

Sun Mon Tue Wed Thu Fri Sat
    1 2 3 4 5
6 7 8 9 10 11 12
13 14 15 16 17 18 19
20 21 22 23 24 25 26
27 28 29 30 31    
My Photo

  • The WeatherPixie

Daring Bakers

Blog powered by Typepad

« Presto Pasta Night: Pastina Timbale | Main | Housewarming Party For Peabody: Pesto Deviled Eggs »

November 30, 2007

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341c63d853ef00e54f8f7a718833

Listed below are links to weblogs that reference WHB: My Favorite Meal, Shrimp And Crab File Gumbo:

Comments

peabody

Oh look at that bounty of seafood...fantastic.

Peter

Sher, you did a great job on getting that roux just right. You have patience!

Julie

Sher, great post! First, your mother sounds like a gumbo queen (which I guess would make you a gumbo princess!) and how lucky to have a food tradition in your family like seafood gumbo.

I've tried to make gumbo a few times but I've yet to have real success. I can get to pretty good but not really good -- looking at this I think it's mostly due to not getting the roux dark enough. I'm taking your recipe and trying again.

I notice that your recipe seems to reverse the process for combining the roux and the stock that most recipes use. Is there an advantage to doing it one way over another?

Lydia

Oh, where was I when the gumbo was ready??? I've only made gumbo a couple of times, and I know that the roux is the secret. First time, of course, I didn't have the patience to let it get dark enough, and my roux was a sorry mess!

Kalyn

Wow, what a gorgeous pot of gumbo you've made. This sounds like the most wonderful dish imaginable. I've had gumbo in New Orleans a few times, and loved it, but I'm betting it wasn't as good as the seafood gumbo you made. And I haven't heard of sprinkling the file over at the end, that sounds intriguing. Great post, and I agree, you are the Gumbo Princess!

Lannae

I can see why it is your favorite! It looks so yummy! Did Upsie get any boiled shrimp?

MyKitchenInHalfCups

Gumbo Queen if ever i saw one. How come I wasn't called when this was ready! Sher this is a great photo essay on your gumbo!
I remember my dad bringing shrimp back from the docks in Mobile having paid something like 8 cents a pound for the shirmp! Yes, I know how old that makes me.

Susan from Food Blogga

Wow! That's one hunking piece of crab meat! I rarely cook with crab, but this looks so good, I think that will have to change.

Chris

This looks SO delicious! We've made gumbos before, but most of them are quick/shortcut methods. We'll have to try this. :)

Jenn

I was hoping you'd write about the gumbo! It's looks deeeeelicious!

gattina

luckily that time you and your cousins only threw shrimps but not crabs *ouch ouch* to each other :) :)
I have seen a large price range for shrimps, the ones with gooey red stuff inside their big fat heads cost a lot. Must be good stuff for making stock, eh?!
Now I'm wondering, how many of us were licking our pc monitors while reading this post :)

Katie

I have never had gumbo. I now have an inkling of what I'm misssing. The roux alone looks wonderful!
What do you do while you stand and stir for an hour?

Callipygia

This looks so good and I appreciate sharing the memory with you (shrimp laborer? who knew). I wonder how many people this fed in 2 days if you tripled this recipe 18,36... (gulp)6?

Tartelette

Wow!!!! The real thing...man! that looks so good!!!
Happy Birthday! Hope this year is a great one for you!

Burcu

Sher, this looks like a lot of work, but soo delicious.

Happy birthday!

Laurie Constantino

Happy Birthday! Your photos are gorgeous, and that gumbo is incredible! Is that king crab??

Helene

Happy Birthday to you!!
Your recipe and the step by step pictures are amazing. Will have to mark it to have a mouth watering look at it, and of course I´ll try it maybe as a dish at New Year´s Eve. :)

Lisa

How I wish I'd been at your place for Thanksgiving! That is gorgeous -- and I love your memories, too...

Shannon

I want a bowl of this, right now, please.

Glenna

Oh wow! It's beautiful, like a work of art!!

sher

Peabody,

I do love a bounty of seafood! :)


Peter,

You sound like a man who knows all about roux! :)


Julie,

Thank you--love being called a Gumbo Princess. :) For me, I have to just be patient when I make the roux. They do sell roux in jars, but I've never tried it. I haven't made gumbo any other way, in adding the roux to the stock. I'll check out the other way!


Lydia,


Yes, it's all about the roux, isn't it? :) I try to be very Zen when I do it!


Kalyn,


Sprinkling the file into each bowl is better than adding it to the gumbo, I think. You always run the risk of making the gumbo stringy, if you add too much. Better to make one bowl a stringy mess, than a large pot of it!


Lannae,

Oh yes, Upsie had quite a few shrimps. But, she likes them raw!


Tanna,

Oh yes, I lived in Mobile years ago, and I went to the docks and bought the shrimp (with the heads still attached) for about 50 cents a pound! Imagine that! Those were the days.


Susan,

This was pretty easy crab--just frozen crab that I threw in the pot. My grandma caught them and had to kill and dismember them, a sight that always scared me as a kid.


Chris,

I hope you do try this. We love it so much.


Jenn,


Thank you! Wish I could share it with you.


Gattina,

Oh You have me wishing I could find those shrimp with the heads on them! That's the way we got our shrimp in lthe South. That yellow fat in the head makes great stock. Sigh. But, they never sell them that way here.


Katie,

First, I tell myself to be calm because I will be stirring a lot. Then I lean against the counter as I stir and watch the TV that's visible in another room. I think I watched a Law & Order Marathon while I was making the roux!


Callipygia,


Well, the gumbo did not last long at all! I gave a lot of it to my cousin, so she could take it home. It was gone after about 2-3 days.


Tartelette,

Thank you! I hope we all have a great year! Looking forward to your baking projects.


Burcu,

Thank you! It was a lot of work--but worth it.


Laurie,

It was snow crab, and really expensive! I was shocked!


Helene,

Thank you. And New Year's Eve would be a great time to make it. Hmmm...maybe I'll make another pot. :):)


Lisa,

Wish you had been here too! :)


Shannon,

Oh no! It's all gone. Hope the weather has improved for you there.


Glenna,

Oh thank you sweetie!

leosatter

you make me want to start cooking right now!
LOL!
Maybe you can help me out with something…? I want to order all of my food online from now on because of various reasons, but I don’t know where to go for quality food. I have tried 2 companies so far, Fresh Dining, and and celebrityfoods, but I wanna get others I can try out. Do you know of any? The main thing I’ve ordered so far is steak. I guess you can say, I’m a steak junkie. LOL!!! From what I have found out (from what I have ordered so far) I think I am able to regulate the quality of beef I buy. I hate going to a store and getting that crappy slab of beef that I have to cut down until there is like nothing left. Hahaha!!!! (its so true though) Anyhow, sorry that I made this comment so long. If you can help me out or point me in a direction where I might find more quality foods online, I would greatly appreciate it. Have a good day or night! (depending on when you read this) LOL!!!!

Christine

Man oh man is this beautiful! I think I feel a gumbo coming on! Thanks for the tips about how to use the file powder. I've never known how to do that.

Pamela L. Green

That's how I make my Gumbo...except I also use orka. I live in Houston, TX and Gumbo is one of my favorite meals. People you have to try this Gumbo receipe, she's knows what she is doing.

Pamela Green September 5th. 2011

Dee

Well, this recipe is almost like what I've been making for 30 years but I've been using my own chicken stock. Hmmmm! I've always been told it tastes great but I've never made it with water or shrimp stock. Now I wonder what I've been missing?

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.