PFB#4 Picture Perfect Gulf Coast Gumbo
I was too short to see the stove so my grandmother stood me on a chair to help her make her gumbo. As she made the roux and stirred the trinity, she talked about how the best shrimp came from the Gulf of Mexico. She might have been a little biased since that’s where she grew up. She always referred to her home as “the Gulf Coast”, never “the beach”. I didn’t know what a beach was until I stepped on the sands during my first trip down. Either way, she firmly believed in Gulf Coast shrimp. And since she was always right, I still believe in the freshest seafood not far from where I live today.
Being from Mississippi and living in Alabama, I’ve followed the 2010 oil disaster closely. I’ve watched the news, read the reports, listened to the experts, and formed my own opinions. When it was all said and done, I only hoped the beaches and coastal waters would once again return to their pristine condition and the shrimping and seafood industry return to it’s prime. I had my chance to find out on October 10, 2010 or 10-10-10. In preparation for this return trip to the coast, I knew I had to make my grandmother’s Gulf Coast gumbo.
It tastes even better on the Coast with white sands, clear water, happy heart.
The good thing about gumbo is it’s very forgiving. You can leave out or add to gumbo any variations of vegetables and seafood. What IS important is the Roux. More details on that down the page.
Gulf Coast Gumbo
- You will need a large stock pot, at least 5 quarts.
- Prep time: 15 min.
- Cook time: 2.5 hours including roux.
- Serve over rice.
Roux
A roux is a mixture of a fat and flour that is the base and the thickening agent. You have to get the roux thick and dark, but not scorched. The color should be about the color of a penny. This is the most important part of the gumbo.
Let’s get started!
1. Chop the onions, celery, bell pepper. Do this FIRST. When the roux is cooking, you need to be close by to monitor it. Many batches of roux have burned because the cook is chopping veggies.
2. To make the roux, pour ½ cup of oil into your stock pot. Turn heat on med-high. Add ¼ cup of flour. Stir oil and flour constantly until it is dark brown or copper colored, but not scorched.
3. Once the roux is dark enough, reduce heat to med-low and add chopped vegetables.
Stir in quickly. This will stop the roux from burning but will sauté’ veggies as well.
4. Add 1 bag of frozen okra.
5. Add can of whole tomatoes, crab boil pouch, and 2 bay leaves.
6. Add 1 quart of chicken broth. Stir everything together. DO NOT ADD SEAFOOD YET. 
7. Put lid on pot, but vent. Simmer on low for 2 hours, stirring every 20 min.
8. While this is cooking, cut sausage,
drain crab, cut tails off shrimp, if needed. 9. After 2 hours, add seafood. It will cook it ten minutes.
10. Add 1 Tablespoon of file’ powder. This is another thickener and another good layer of flavor. Turn off heat.
11. Enjoy!
12. Even better when you’re on the Gulf Coast.
Anybody can make this. Pick some vegetables. Pick your seafood. Use care when making the Roux. But more than the ingredients, its the memories and passion that go into making a family tradition. My grandmother’s childhood home and the beaches of my home and current state are prospering once again.
If you like this, please consider voting for me here ----> VOTE If I advance, next week, I have an AMAZING pizza recipe for Challenge 5. Thank you for reading and voting!
I'm voting for you. Good luck!
Wow... I can only imagine the stress...But Alexa she is an angel. Your food looks delicious. And how lucky you are staying on the beach. I live in LA but sometimes I go for 2 weeks without even see the ocean. Good luck in this round, you sure got my vote.
Great post, you've got my vote!
I was in New Orleans last September and you've inspired me to make some more cajun food!
Really awesome, Katrina. This makes me miss my Mama's cooking so much! Good Luck and I'm voting for you!
I LOVE me a good gumbo, Katrina! You've got my vote (of course). 🙂
Oh WOW- this looks amazing!!! Great post!!
You make me miss my southern roots! Great entry, you are sure to go far. GREG
Nice tutorial! Gumbo is one of my very favorite foods. And yours looks especially delicious. Nice, clear, easy to follow steps. Well done. I voted for you!
Good luck! hope to see us both in round 5!!! =)
Mmm... Gulf coast gumbo! This recipe looks delicious. I love how you enjoyed your gumbo beachside; that's the perfect place!
Good luck!
Yum! I recently took a Cajun cooking class and had a blast learning about this style of cuisine. Good luck and hope to join you in the next round!
First of all, I'm obsessed with your Le Creuset... so pretty!! Second of all, this looks absolutely delicious. I've never tried my own gumbo, but this definitely makes me want to!
I just read an essay about gumbo. It sounded REALLY really really hard.
I like the story behind this and your bringing the awareness of the gulf coast in. Good post.
Oh my goodness, that looks SO GOOD. I appreciate the focus of this post and I agree with you - really hoping that the beaches/coastal waters will some day return to their pristine waters.
I'm now tempted to make gumbo! I sent a little red heart your way - Good luck!
great job katrina!
Wow, you have my vote! I can't wait to try this, I've always wanted make gumbo!
Great choice for this challenge - getting the darkness of the roux just right is so tricky and having a photo to show the proper darkness is excellent! Good luck this round!
I love the story about your grandmother and how you represented the Gulf here! You have a vote from me!
My own post is a romp through croissant making that's filled with humor, exhaustion, and a little bit of popstar glamor. Come see if you'd like 🙂
Excellent post - you got my vote for this! Good luck 🙂 Feel free to hop over to leave a comment 🙂
Have a wonderful day!
jen @ http://www.passion4food.ca
I've never made gumbo, how can that be? (well, I didn't have the benefit of a Gulf Coast grandmother, so that's at least some kind of excuse!) Lovely post and lovely sentiment - memories are such an important part of the food we make, eat and love...