Weekly Codfather Specials!
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Don't miss out on these limited-time discounts!
Specials valid 02-22-18 - 02-28-18
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Texas Raised
Striped Bass Fillets
$14.95 per pound
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Wild Texas Gulf Coast
Black Drum Fillets
$11.95 per pound
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Ocean Raised Scottish Loch Duart Salmon Fillet
$13.95 per pound
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Fresh Never Frozen
Texas Gulf Coast
Jumbo 21/25 Shrimp
$9.95 per pound
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Frozen Wild Alaskan
Jumbo Snow Crab Clusters
$12.95 per pound
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Copper Shoals Texas Raised
Redfish Fillets
$14.95 per pound
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Cleaned Blue Gumbo Crabs
$5.95 per pound
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Wild Texas Gulf Coast
Shucked Oyster Meat
$15.95 per pint
$8.95 per half pint
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Wild Texas Gulf Coast
Oysters in the Shell
$7.50 a dozen
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Wild Texas Gulf Coast
Blue Band Oysters in the Shell
$9.95 a dozen
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Friday and Saturday Groomer Items!
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Homemade Cajun
Crab Bites
$6.95 per pack
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Fresh House Blend
Stuffed Crab
$10.95 per 2 pack
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Fresh Homemade
Crab Cakes
$9.95 per 2 pack
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La Boucherie Andouille Sausage
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Andouille is a smoked
sausage
made using
pork
, originating in
France
. It was brought to
Louisiana
by the
French
immigrants that would merge to create much of Creole Culture. This particular andouille comes from our long time family friends at La Boucherie and makes for the perfect addition to your gumbo pot. Simply slice and throw them in the roux to bring a unique smokey flavor to your gumbo!
$5.95 per pack
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OLD BAY Seasoning
There are two things you need to know about OLD BAY Seasoning: 1) it's great on seafood and 2) it's great on everything else. For 75 years it's ruled the spice rack as The Definitive Seafood Spice, with a world-famous blend of 18 herbs and spices. In Chesapeake Bay area, it's on every dining room table, nestled between the salt and pepper shakers. But it's more than that. It's a time-honored tradition. When somebody whips out the little yellow can, you know you're in for a good time.
$9.95 each (16 oz)
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LOUISIANA Crawfish, Shrimp & Crab Boil
A blend of your favorite ingredients packed in one to give your seafood just the right flavor and spice. Nothing to mix. Just pour and boil. It's that easy.
5 Ounce - $1.99
16 Ounce - $2.29
4.5 Pounds - $9.95
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Swamp Fire Boil
The seafood boil for all of your seafood cookouts. Swamp Fire is one of the few "No MSG" crawfish boils on the market. This crawfish, crab, and shrimp boil is known for its slight lemon flavor with a generous heat- a must for crabs, shrimp & crawfish.
8 Ounce - $1.99 each
16 Ounce - $3.99 each
4.5 pounds - $11.50 each
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Zatarain's Crawfish, Shrimp & Crab Boil
The original crawfish boil with seven spices and seasonings. This
is all the spice and seasoning you need to get boiling. Just add to the pot with your favorite seafood and vegetables and you have
the secret ingredient to everyone’s favorite boil!
3 ounce - $1.99
4.5 pounds - $22.95
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San Antonio Saturday News!
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Our friends from Kip's will be here this Saturday sampling out their 3 spices from 11-1 on some tasty seafood! Come on down to check them out!
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Be sure to bring some extra cash to help support our local girl scouts!! Pick up a few boxes when you're in the store this Saturday!
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Sniffling? Sneezing? Aching? Coughing?
Try Some Seafood Gumbo!
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This year has got to be the absolute WORST when it comes to cold and flu! As soon as you think you're over your sickness, things get cold and rainy again and your thrown right back into bed with your orange juice and Nyquil. We need relief, and there's only one tried and true method I know of when I'm stuck in bed with a cold; a good old fashioned hot bowl of gumbo packed with good seafood.
When your chilled to the bone and feeling weak, the warm roux of this cajun favorite is a godsend. Throwing some extra cayenne in is helpful too for that stuffed up nose. With this in mind we've garnered our specials towards this remedy, so that as we continue through seafood season the specials are not just delicious but relevant to this rainy week.
How do you make gumbo? For many that's a question with a sacred answer. Gumbo recipes are less of rules and more like guidelines. What I mean by that is, everyone has their own way of doing things, and everyone's way of doing things tends to be the ONLY way of doing things to them! This is what makes this dish so fun and delicious, and really precious to each family. Some (like me!) love gumbo so spicy you start to sweat, others like to keep things hot in temperature but mild in terms of spice, some like to use mixes, others keep things old fashioned by making their own roux and everything from scratch. I say, make what you love. Experiment. Try different fish, add oysters, go for some chicken or andouille sausage, use different stocks, see what you like the best!
If you're looking for an easy way to get started try out our recipe at the bottom of this newsletter, it's easy and most of all delicious!
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Crawfish are now available for pre-order every week!
These will not be graded and sized yet as we are still very early in the season.
All pre-orders must be picked up on Friday and we strongly encourage you to plan your boils for Friday as well! As a fair warning the crawfish are still not fully hard shell, so shelf life is minimum at best! In other words, these guys may not make it if you hold them until Saturday or Sunday! This should change as they get heartier later in the season.
How does this product come?
Pre-orders this year will be done only by the sack. Each sack will average about 34 pounds.
What is the price?
Price will change week by week. Every Monday on our website (www.groomerseafood.com) the prices will be posted.
How much should I get?
Plan on ordering at least 2 to 3 pounds of crawfish per adult at your boil. Bigger eaters like myself, may need 4 to 5 pounds.
How do I purge them?
The golden rule with crawfish is that you must purge the little buggers to remove all the muck that comes with living down in the mud. To do this, right before boiling, pour the sack of crawfish in a small children's pool or ice chest, cover with one box of salt, and add enough water to just cover the crawfish. Gently stir for 3-4 minutes, drain, and then rinse the crawfish with a hose. While purging, throw away "floaters", which are dead crawfish. You don't want these going in your boil.
How to Pre-Order:
Pre-orders must be done either on Monday or on Tuesday. To place a pre-order go onto
groomerseafood.com
and follow the prompts. Every pre-order must be paid for on the site to be locked in for a reserved bag. Every week we will order a little extra, but if you don't make this deadline we cannot guarantee that we will be able to fill your order.
ALL PRE-ORDERS MUST BE PICKED UP ON FRIDAY!!!
Live Product Risk:
Keep in mind that this is a live product that has had a very rough year, and if this product is not taken care of it is very easy to lose. Groomer's is not responsible for any loss of product once it leaves our doors, so be sure to inspect your bags. We will pack your crawfish with ice for travel in either a cooler you provide or in our own boxes. Should you choose to store your mudbugs, keep them in a cool, moist environment. The best place is in a cooler with ice on the bottom, newspaper/paper towels to separate and damp newspaper or paper towels on top. Be sure to keep the lid cracked so they can breathe!
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Bayou Classic Boiler
$895.00
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Ingredients
1 cup butter
1 cup flour
2 onions, chopped
2 ribs celery, finely chopped
1/2 green bell pepper, finely chopped
6 cloves garlic, minced
3 bay leaves
2 quarts seafood stock
4 Gumbo crabs, halved
1 pound raw boat run shrimp, peeled and deveined
1 pound redfish cut into chunks
1/4 cup chopped parsley
1 bunch green onions, chopped
1 pint oysters, in their liquor
1 package andouille, chopped
1 package crawfish tailmeat
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Instructions:
- In a large, heavy saucepan or dutch oven melt butter and whisk in flour until smooth. Cook over medium heat, stirring constantly, until roux is a peanut butter color, about 20 minutes.
- Immediately add onions, celery, bell pepper, garlic, and bay leaves and cook until vegetables are very soft, about 8 minutes. Add stock and whisk to combine. Bring to a boil, skim surface, and reduce heat to a simmer. Add crabs and cook for 1 1/2 hours, until thickened and flavorful. If gumboseems too thick, thin with water or seafood stock.
- Add shrimp, crawfish, andouille and fish and cook for 5 to 7 minutes, or until shrimp turn pink and fish is cooked through. Add oysters (with their liquor), parsley, and green onions, and cook until edges of oysters curl, about 5 to7 minutes. Taste and adjust seasoning, if necessary, and serve in large bowls over hot white rice.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
Corpus Christi
[ 4002 East Causeway Blvd]
[Corpus Christi, TX, 78402]
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