What’s “crab boil”?
[QUOTE=BrainGlutton]
What’s “crab boil”?
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Crab boil (along with crawfish boil and shrimp boil) are packaged spices for boiling seafood Louisiana style. You can buy them in any Louisiana supermarket and they can be found throughout the south if you try but not really in other places. It makes it quite distinctive, spicy, and tasty.
I am from Louisiana but my Massachusetts wife makes the best homemade gumbo I have ever had. Her recipe is based on “The best of the best of Louisiana” cookbook which can be found in most large bookstores. It is excellent be be forewarned that correctly made gumbo takes a long time to make and can be expensive as hell if you use all the recommended seafood. Out last pot cost about $120 to make but it was excellent and fed 20 people.
I use clam nectar and shrimp-shell stock in mine instead of chicken broth, but then I make shellfish/sausage gumbo, no poultry. Whatever floats your okra.
[QUOTE=freckafree]
My dear brother, who for many years was a cook on an oil rig off the Louisana coast, taught me to make roux in the microwave. Mix the oil and flour in a Pyrex dish and nuke on high. Never let it go more than 5 minute without checking and stirring it. As it gets closer to done, only nuke if for a minute or so at a time.
I find it a whole lot easier to NOT burn it this way.
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How about a clue as to the oil/flour ratio?
[QUOTE=DeVena]
At Jerry’s Cajun Cafe in Pensacola Florida, they have the best gumbo I’ve ever tasted. He even gave me the recipe when I asked about it. As Written:
JERRY’S LOUISIANA SEAFOOD GUMBO
<snip>
2 cans Ro-tel tomatoes
1 t salt
1 t black pepper
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What size can? I.e., how many ounces? And does “t” mean teaspoon or tablespoon?