The Texas BBQ Forum

My Friend that had the Crawfish Boil Birthday Party called me last night and said that he had one of my Food Takers to get to me and wanted to know if I wanted any leftovers from the Mudbug Boil. Well "Duh" so about 5 min later his Wife and little girl knocked on the door with those goodies and in the frig they went. That is until this morning when I decided to make some Gumbeaux from a Zatarain's Box Mix. It was full of all the good stuff including a pkg of "Trinity" that I had sauteed and frozen and two cans of Okra (one Creole Gumbo Okra and one plain Cut Okra from Trappey's) You can see in one pic that every spoonful was plentiful - - - I also added several "ka-chunks" (Justin Wilson word) of Suckle Busters Gator's Cajun Seasoning

I'd eat that!


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Ooo niiice!

thanks Sailor and Sooner - - - I would like to take credit for the awesome taste but I'm thinking that the fact that the shrimp, crawfish tails and sausage had been cooked all together in the Crawfish Boil ?must have? been what put it over the top - - - it sure wasn't Zatarain's

that'll work


btw.. watching America's Test Kitchen this weekend
saw another roux shortcut
they put a cup of flour in the oven for about 45'min until it browned to the color of cinnamon
after they sauted the trinity, added the garlic,
then added about 2 cups of stock to the browned flour in a bowl and mixed with a whisk - no lumps
they added the browned flour slurry to the trinity
added the remainder of the stock and then brought it to the boil
then went to the simmer
the only oil/fat was about 2tbls to saute the trinity

I still have NEVER had Gum-Bo before, but this moves me one step closer Em !!!

I Love Zatarains, it's just a great product imo.

Nice job buddy

CaptJack wrote:that'll work

btw.. watching America's Test Kitchen this weekend
saw another roux shortcut
they put a cup of flour in the oven for about 45'min until it browned to the color of cinnamon
after they sauted the trinity, added the garlic,
then added about 2 cups of stock to the browned flour in a bowl and mixed with a whisk - no lumps
they added the browned flour slurry to the trinity
added the remainder of the stock and then brought it to the boil
then went to the simmer
the only oil/fat was about 2tbls to saute the trinity

Capt'n you have no idea now well that process would benefit this O.F. - - - I have to be honest and say that I did some Oven Roux yesterday before I opted to use Zatarain's and the only reason I didn't use the Oven Roux was the oily/greasy texture - - - I am a Lover of Traditions and sure don't want to abandon the age old Roux technique BUT the flour browning is a "must try" for me.

(OFF TOPIC CUTE STORY) the only time I have EVER browned flour was per my Mom's instructions because that was her remedy for Diaper Rash and Chapped Hinnys on Infants and since I had become a Parent she insisted that I "learn" and "USE" her age old remedy - - - I did and it worked.

Capt, were they stirring the flour in the oven? This sounds intriguing!