Bluegill - Big Bluegill

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I’ve been eating my mother’s homemade seafood gumbo for almost sixty years……the rue is the trick along with the trinity seasonings……I think she could do this dish with a blind fold on……

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Comment by Jeffrey D. Abney on May 10, 2024 at 3:05pm

Good afternoon Bruce I located the tutorial during my lunch break today……

YouTube.com- search Ralphthebaker / How to make seafood gumbo/ New Orleans Style

This is just a ten minute watch and he is very good about emphasizing the key points…..first watch will help you determine what you will need and what you may have to substitute for….watch again when ready to start and good luck….he puts some seasonings in his recipe but he doesn’t over power…..bay leaves are very important to the unique flavor as well as gumbo filet, which is ground up sassafras leaves…..let me know what you think…

Comment by Jeffrey D. Abney on May 9, 2024 at 3:43pm

Yes Bruce……you had to eat this entire bowl just to get tang…….I don’t like overpowering heat myself and in my opinion it just masks the best flavors……….

Comment by Bruce Tomaselli on May 9, 2024 at 2:00pm

Okay, I'll be waiting to give it a try, but I can't make it hot. My lady doesn't like hot.

Comment by Jeffrey D. Abney on May 9, 2024 at 1:19pm

Thanks Bruce my mom is a fantastic scratch cook……but I followed a tutorial on line and it came out very good for me……the key with any of these Louisiana style dishes is a great rue and the correct seasonings and I don’t necessarily mean hot when I say seasonings, I mean flavor…….when I find it I will post the link…..thanks

Comment by Bruce Tomaselli on May 8, 2024 at 8:42am

Man does that look great. Do you think I could make it with fresh shrimp and canned crab meat? Can you send a recipe?

Comment by Jeffrey D. Abney on May 7, 2024 at 8:46am

Thanks tracy......my mother is getting older so I try to keep her out of the kitchen the entire time we visit......but she always insists on making this great meal with fresh sliced French bread......and homemade pecan pies.... which is what I always requested on my birthday growing up........this dish has a bit of tang to it from cayene pepper, lump blue crab meat, gulf shrimp and served over white rice........it taste better each day as the seasonings sink in........

Comment by tracy willis on May 6, 2024 at 6:30pm

my goodness that looks good!!

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