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Seafood Gumbo with grouper, shrimp, lump crab and smoked Andouillee sausage in a Country Bread bowl with crispy cornbread cactus. Smoked fishspread in a Country Bread bowl with crispy cornbread tea and junior cobs. New Orleans Bread Pudding with Bourbon Praline sauce. And a Mint Julep.
We have to go back a ways to start. I smoked the fish a coupla months ago and froze them. I like to keep three or four frozen just for fishdip. I confess up front - I bought these. Kinda hard to catch red snapper in a kayak.
In the smoker. Those pans are full of Mahi Mahi I smoke for a local restaurant.They were skinless chunks so I had the "pan" them. I figure if I have a fire lit.......
And finished, just ignore those stuffed Portobellos and yes that is smoked mullet roe in the bottom right. You'll notice that the fish is kinda thin so I check it's "doneness" by thumb. For fishdip I actually kinda overcook and dry it to give the dip more texture.
The sausage was also made, smoked and frozen a while back, It was made from wild hog belly, cured and smoked. Mess #1.
And in the smoker.
Here we have the big round ready for the oven. The pattern of dots is from the colander I used for the final rise. Accidental but kinda cool. You can see the start of the gumbo in the background.
Here is the small round...with no dots (next time), ready of the oven.
While the bread is in the oven I got started on the Gumbo, mess #2.
The bread out of the oven and on a cooling rack.
The roux is cooked and I've added the aromatics. I ment to get a pic of the roux but is was getting too dark - DO NOT BURN THE ROUX MARK.
Added the tomato, tomato paste/sauce and broth. It's my brothers recipe and he say's to use beef broth, I used both.
Now we have the Andouillee out of the freezer, defrosted and sliced.
The rest of the protein (mess #3) and add it to the Gumbo.
While the gumbo simmers I hollow out the "bread bowls" saving the bread for the bread pudding. Yea I know it's supposed to be French bread, so!
Mess #4 for the bread pudding.
Mess #5 for the Praline Bourbon sauce
The P & B sauce cooked. I put the Georgia pecans in at the last minute. (not pictured) Yes, from Georgia.
The bread pudding out of the oven.
Our defrosted smoked mullet. I reduced the recipe for this so only one fillet.
Mess #5 for the fish dip with the fish added. I always save a couple pieces to add after it is mixed for more texture and garnish.
Crispy Cornbread Cactus and Corn Cobs (and fish) cooling. They are great for dipping both the Gumbo and fishspread.
And
I didn't post the recipes as this thing is long enough, I'll be glad to share them if you want. I'll have to check with Bro about the Gumbo. It's pretty much from La Bouche Creole by Leon Soniat, Memere and Mamete's recipe (his Grandmother and Mother). I just don't like oysters cooked and as usual adjusted a few things.
There was a bit more Bourbon it my glass than this recipe calls for.....
Well, here's the Mint Julep;
4 mint sprigs
2 ½ oz Bourbon
1 tsp. powdered sugar
2 tsp. H2O
Place 3 sprigs of mint in the bottom of a glass. Add the H2O and sugar, then muttle with a pistol or spoon.
Fill the glass with ice, add the Bourbon and garnish with the last sprig of mint. Simple!
We have to go back a ways to start. I smoked the fish a coupla months ago and froze them. I like to keep three or four frozen just for fishdip. I confess up front - I bought these. Kinda hard to catch red snapper in a kayak.
In the smoker. Those pans are full of Mahi Mahi I smoke for a local restaurant.They were skinless chunks so I had the "pan" them. I figure if I have a fire lit.......
And finished, just ignore those stuffed Portobellos and yes that is smoked mullet roe in the bottom right. You'll notice that the fish is kinda thin so I check it's "doneness" by thumb. For fishdip I actually kinda overcook and dry it to give the dip more texture.
The sausage was also made, smoked and frozen a while back, It was made from wild hog belly, cured and smoked. Mess #1.
And in the smoker.
Here we have the big round ready for the oven. The pattern of dots is from the colander I used for the final rise. Accidental but kinda cool. You can see the start of the gumbo in the background.
Here is the small round...with no dots (next time), ready of the oven.
While the bread is in the oven I got started on the Gumbo, mess #2.
The bread out of the oven and on a cooling rack.
The roux is cooked and I've added the aromatics. I ment to get a pic of the roux but is was getting too dark - DO NOT BURN THE ROUX MARK.
Added the tomato, tomato paste/sauce and broth. It's my brothers recipe and he say's to use beef broth, I used both.
Now we have the Andouillee out of the freezer, defrosted and sliced.
The rest of the protein (mess #3) and add it to the Gumbo.
While the gumbo simmers I hollow out the "bread bowls" saving the bread for the bread pudding. Yea I know it's supposed to be French bread, so!
Mess #4 for the bread pudding.
Mess #5 for the Praline Bourbon sauce
The P & B sauce cooked. I put the Georgia pecans in at the last minute. (not pictured) Yes, from Georgia.
The bread pudding out of the oven.
Our defrosted smoked mullet. I reduced the recipe for this so only one fillet.
Mess #5 for the fish dip with the fish added. I always save a couple pieces to add after it is mixed for more texture and garnish.
Crispy Cornbread Cactus and Corn Cobs (and fish) cooling. They are great for dipping both the Gumbo and fishspread.
And
I didn't post the recipes as this thing is long enough, I'll be glad to share them if you want. I'll have to check with Bro about the Gumbo. It's pretty much from La Bouche Creole by Leon Soniat, Memere and Mamete's recipe (his Grandmother and Mother). I just don't like oysters cooked and as usual adjusted a few things.
There was a bit more Bourbon it my glass than this recipe calls for.....Well, here's the Mint Julep;
4 mint sprigs
2 ½ oz Bourbon
1 tsp. powdered sugar
2 tsp. H2O
Place 3 sprigs of mint in the bottom of a glass. Add the H2O and sugar, then muttle with a pistol or spoon.
Fill the glass with ice, add the Bourbon and garnish with the last sprig of mint. Simple!
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