I'm dying over here! The stuff they serve over here defined as "cajun" is a joke!!! Cmon folks have a heart!!! LOL :bncry: :helmet::helmet::helmet::helmet::helmet:
Here is an online recipe. You know these folk aint gonna give you their mommas recipe This one calls for medium shrimp, which I like. I hate when places use 35-40 count shrimp, which happens a lot at seafood restaurants.
pm me your address and I'll send you some Savoie's roux with a recipe. If I'm cooking one for company, I always cook it at least a day ahead of time and put it in the refrigerator- it's much better reheated for some reason.
Gumbeaux. It is ALL about the roux. 1 stick butter melted and then flour for a consistance which covers the back of a spoon. On a light heat turn the roux constantly with a beer sip break in between turns. Stir till light golden brown (seafood) Stir till milk chocklate for poultry Stir till just damn near burnt for beef type goods Once the roux is there turn in one whole onion chopped and a whole celery chopped (trinity) till the veggies have sweat and begin to tender. Add water (for you cheap bastards) or stock (chicken, beef, or seafood stock). Season as you damn well please and simmer for about a six pack of beer! Add seafood for the last hour of simmering. Top with file' (ground sassafras) only. To taste you can add what ever seasoning you please and it is all good. Bottom line, It is all about the roux. Enjoy! :thumb:
