Specials for the Week of November 29th- December 6th, 2017 While Supplies Last...
Weekly Specials
Wild Texas Gulf Black Drum

$9.95 per pound
Wild Texas Gulf Red Snapper

$19.95 per pound
Texas Raised Redfish Fillet

$14.95 per pound
Fresh Never Frozen Wild Gulf Extra Jumbo 16/20 count Shrimp

$12.95 per pound
Lump Crab Meat
Fresh Lump Crab Meat 8oz for

$11.50 each
Fresh Claw Meat 8oz

$9.95 each
Wild Peru Bay Scallops

$12.95 per pound
Frozen Gumbo Blue Crab

$5.95 per pound
Groomer Made Friday And Saturday Specials:
Groomer's World Famous Gulf Coast Ceviche

$14.95 each
Groomer's Homemade Gulf Lump Crab Cakes

$9.95 per 2 pack
Groomer's Gulf Stuffed Blue Crab

$10.95 per 2 pack
“Spotlight Items of the Week"
La Boucherie
A Gumbo just isn't complete without some true blue cajun Andouille Sausage! Also try out our Crawfish and Shrimp pies for the perfect side items to your gumbo feast!

La Boucherie Andouille Sausage $8.95
La boucherie Crawfish Pie
La Boucherie Shrimp Pie
Chef Paul Seasonings

Good seasonings make or break your dish! Sprinkle a little magic on anything from redfish, to shrimp, to chicken and more for a true treat for your taste buds!

Chef Paul Magic Poultry Seasoning $3.99
Chef Paul Magic Seafood Seasoning $3.99
Chef Paul Magic Seasoning Salt
Louisiana Products

Whenever we make gumbo here, everyone asks us how we made the roux....the big secret is, we us LA's Gumbo Base and it makes some of the best tasting gumbo we've ever had. Just add seafood, sausage and vegetables with some cayenne and cajun seasoning and get ready to eat yourself into a food coma.

Louisiana Gumbo File
Louisiana Cajun Gumbo Bases $1.99
Fight Off The Winter Cold With Seafood Stews!
We've had just a taste of the cold this year but already we're seeing Texans left and right being hit by the the winter cold and some with even the flu! It's at these times that our sick loved ones need all the comfort they can get, and there's nothing more comforting than a homemade seafood stew, soup or chowder! So below we've listed some great and easy ideas for whipping up some good old fashioned comfort food!

Probably one of the best parts about the following these recipes is that nothing is really set in stone. You can add a little or take a little away to make the dish your own!
This first one we'll be featuring is our Traditional Louisiana Seafood Gumbo. Nothing is better than wrapping yourself up on a cold night with a bowl full of this Cajun treat. If you make too much and have leftovers, don't worry about it! As this is a dish that actually get better the second time around! We have this one as our featured weekly recipe below.

 Next, if you're the type that enjoys a little kick of spice to clear the sinuses, try this recipe out  here. This is recipe calls for cod, but you can use any firm white fish as a substitute if you like! The beautiful snapper we're bringing in right now would be perfect!
Our next soup is my better half's favorite, San Francisco Style Ciopinno. You can find the recipe  here.  You're limited only by your imagination though, don't be afraid to add more than what's on the ingredients list (assuming your pot is big enough!). Try some squid rings and tentacles, baby octopus, bay scallops, or add some crab pieces! 
Our final suggestion for warming up and fighting this winter's cold and flu is a New England Style Chowders. We carry a full line of Bar Harbor Chowders and Boston Chowda's soups in our retail store that make it as simple as possible to have an authentic East Coast Chowder. Ask one of our retail fishmonger about them when you come in! 

Get well soon to all our customers under the weather out there!!  
Holiday Gift Cards!
You can now order Groomer's Seafood Gift Cards Online and have them shipped right to your door or to your loved one! These make for the perfect stocking stuffers!
Featured Recipe:
Homemade Gumbo

1.5 lbs of 16/20 shrimp
2 lbs of Drum Fillet, boneless skinless cut into small pieces
1 lb of oyster meat
3/4 cup of Vegetable Oil
1 cup of All Purpose Flour
1 Bay Leaf
2 Onions
1 Green Bell Pepper
1 Big Bunch of Celery
1 Jalapeno
1 quart of Okra, Fresh or Frozen
1 lb of Sausage (Andouile is traditionally used)
1 can of Whole Corn
1 tbs of cayenne pepper
1 tsp of fresh thyme
2 tbs of kosher salt
1 tbs of course black pepper
2 tbs of Slap Ya Mama Cajun Seasoning
1 can of Whole Peeled Tomatoes
A bunch of green onions
Serves: 6   
 1.Begin by making a roux. I personally use a ratio of 3/4 cup of oil per 1 cup of flour. Mix to a paste like consistency. I cheat by heating the oven up to 350 degrees and baking the roux for approx 2 1/2 hours until brick red. Whisk frequently to cook evenly.   
2. While roux is in the works, start your shrimp stock. Use 1.5 lbs gulf shrimp. Field dress the shrimp as normal but keep all excess parts!! De-vein and set the shrimp back in the fridge for later.
3.Add shrimp heads, tails, legs, guts to a small stock pot. Add 2 quarts of water, onion skins, celery leaves/trimmings and 1 Bay leaf. Bring to a boil, then reduce heat to simmer for approx half an hour, until liquid reduces by half. After reducing strain all solids out of the stock.   
4. Make the holy trinity 2:1:1: 2 parts onion, 1 part celery, 1 part bell peppers chopped roughly. Add a little vegetable oil to skillet and cook until veggies are softened, but not caramelized. Add a jalapeno for that Texas kick.    
5. Slice and lightly brown 1 qt of fresh okra. (frozen is okay also if not in season. This is the thickening agent for the gumbo, as well as yummy!)    
6. Slice and brown 1 lb Andouille sausage or sausage of your choice.    
7. Get a large stock pot, 6 quarts or larger. Put pot on low to medium heat and transfer the brick red roux to it.  
8. Add the trinity and stir well for about 5 mins. you need to keep the roux moving so it does not burn. It is very thick and pasty until the next step.    
9. Add the Shrimp stock and tbs of Cayenne pepper of two. Also add a tbs of kosher salt, a tbs of course black pepper, and a tsp of thyme. use fresh thyme if you have it. Also add 2 tbs of Slap ya Mama Cajun Seasoning. Allow the stock and roux/veggies to cook for 20-30 minutes to allow the fats to merge   
10. Time to add the tomatoes. Amounts vary to taste, but for seafood gumbo i like to use 28 to 32 oz. please feel free to use fresh whenever possible, just remember to peel and de-seed them.    
11. Put sausage, okra, tomato, corn in the pot.    
12.Add 2-3 quarts of water and cook at low to med heat for 1-2 hours uncovered to reduce and thicken. Now is the time to start tasting and adjusting your spices to taste. At this point it has a light "bite" to it because i used 2 tbs cayenne    
13. Place Oysters and cut Drum in pot.
14. At this point i cook for about 10-15 minutes more and remove from heat. Shrimp is the last addition, but DO NOT add it until you are about 10 minuted from serving. Shrimp becomes rubbery and chewy when overcooked. The last garnish that I add is green onions. Take a bunch and trim the greens off and roughly chop the greens. Add last just before serving over rice (classic), potato salad, sweet potatoes, or whatever your preference to add a fresh onion flavor. Enjoy!!
Groomer's Seafood of San Antonio
9801 McCullough 
M-F 9:00-4:30
Sat 9:00-1:00
Groomer's Seafood of Corpus Christi
4002 E Causeway Blvd
Mon-Sat 10:00-3:00