Of all the Cajun dishes gumbo is the most famous and, very likely, the most popular. Although ingredients might vary greatly from one cook to the next, and from one part of the state to another, a steaming bowl of fragrant gumbo is one of life’s cherished pleasures, as emblematic of Louisiana as chili is of Texas. This week our specials are centered around making this masterpiece of a meal a reality on your dinner table. We have included several recipes at the bottom of the newsletter that are easy to follow too for anyone new to making Gumbo!
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Specials valid 11-07-19 - 11-13-19
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Smoked Andouille Sausage
$5.95 per pack
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Vernon's Pork & Crawfish Sausage
$9.95 per pack
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Wild Bay Scallops
$10.95 per pound
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Wild Oyster Pint
$22.95 per pint
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Blue Crab Fingers
$12.5o per pint
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Fresh Never Frozen Wild Texas Gulf Brown Extra Jumbo
16/20 Count Shrimp
$13.95 per pound
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Blue Crab Claw Meat
$10.95 per pound
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Cleaned Gumbo Crabs
$5.95 per pound
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Seafood Pot Pies
(Shrimp & Crab)
$6.50 each
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Wild Vikenco
Norwegian Salmon Fillet
$12.95 per pound
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Wild Gulf Coast Flounder Fillet
$12.95 per pound
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Wild Gulf Coast
Red Snapper Fillet
$22.95 per pound
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Friday Only! Live Wild Texas Gulf Blue Crabs
#1 "Jimmies"
$4.99 per pound
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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
$7.95 per pack
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Fresh House Blend
Stuffed Crab
$11.95 per 2 pack
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
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Fresh Cheese Shrimp Dumplings 6 for $7.95
Fresh Cod Fish Cakes 2 for $10.95
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Are you looking to add some flair to your upcoming Thanksgiving meal? Look no further than our line from La Boucherie!
La Boucherie, literally translated from French, means "The Butcher Shop." The owners of La Boucherie are proud descendants of the Hollier and Broussard families from
Abbeville, Louisiana
, located in the heart of Acadiana, or what is frequently called "Cajun Country." Most of La Boucherie's recipes have actually been handed down for many generations!
The biggest item every year with them are their famous "Turduckens" (a deboned turkey, duck, and chicken combined into one culinary masterpiece). We have several different varieties of Turduckens available in two sizes. The 15 pound full Turducken and the 5 pound Turducken rolls. Pick them up before the Holiday rush comes because once we're out we're out!
Whole Turducken
$78 each
Varieties
Dirty Rice
Shrimp&Sausage
Crawfish Jambalaya
Traditional
Turducken Roll
$58 each
Varieties
Shrimp & Sausage Jambalaya
Dirty Rice
Crawfish Jambalaya
TurDucKen Cooking Directions:
Keep product frozen until ready to use.
Remove from box, place in a pan and thaw in the refrigerator approximately 3 1/2 days prior to cooking. Remove plastic bag and place completely thawed bird, breast side up or string side down, in a greased roasting pan, making sure the bird does not touch the sides. The legs and wings cook faster so place foil over these areas, and then loosely cover the entire bird with a tent of aluminum foil. The foil should not be tucked in, just tented over the entire bird. Preheat oven to 350°. Bake approximately 3 1/2 to 4 hours or until the skin is golden brown in color, basting with butter occasionally. The internal temperature should reach 165 degrees F. Remove from oven and discard the foil. Allow the tur-duc-ken to firm up before transferring and carving by letting it rest approximately 45 minutes to 1 hour. The inside will remain hot. Transfer to a serving platter, supporting the back of the bird. The string is all that holds the tur-duc-ken together so be careful with the transfer. After transferring, remove string and wings to facilitate carving. Cut in half vertically from the neck to the leg area and carve horizontally the individual slices. Sometimes the leg area will split but this will not affect the taste. If this should happen, place parsley around this area to make a nicer presentation. Enjoy!
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This week our featured items are dedicated to aiding you in your Gumbo making endeavors! We have various rouxs, bases, mixes and more! These make for a great springboard to your weekend culinary adventure! Not to mention some bacon wrapped Jalapenos for a great side accompaniment.
We also have a great special on our Stuffed Chicken Breasts and Cornish Hens! Be sure to pick some up while you're in before this special ends!
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Blue Runner Creole
Gumbo Base
$6.49 each
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Savoie’s Old Fashion
Roux
(Dark & Light)
$ 7.05 each
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Tony Chacheres Creole Roux Mix
$3.39 each
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Louisiana Fish Fry Cajun Gumbo Base
$1.99 each
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Slap Ya Mama Cajun
Gumbo Mix
$2.99 per box
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Applewood Bacon Wrapped Jalapenos 6 pieces
$4.95 per pack
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Boston Chowda Shrimp
& Sausage Gumbo
$ 5.99 each
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All La Boucherie
Cornish hens
&
Stuffed Chicken Breast
Are On Sale For
9.95 each
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Traditional Louisiana
Seafood Gumbo
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Ingredients:
- 1.5 lbs of 21/25 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
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Instructions:
- 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.
- 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.
- 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.
- 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.
- 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!)
- Slice and brown 1 lb Andouille sausage or sausage of your choice.
- Get a large stock pot, 6 quarts or larger. Put pot on low to medium heat and transfer the brick red roux to it.
- 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.
- 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
- 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.
- Put sausage, okra, tomato, corn in the pot.
- 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
- Place Oysters and cut Drum in pot.
- 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!!
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Cajun Power Shrimp Over Rice
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Ingredients:
- 1lb. 21/25 Gulf Shrimp Peeled and Deveined
- ¼ cup of Diced Red Bell Peppers
- ¼ cup of Diced Yellow Bell Peppers
- ¼ cup of Green Bell Peppers
- ½ cup of Diced Onions
- 1 cup of Diced Tomatoes
- 2 Cleaned Blue Crabs or Gumbo Crabs cut in half
- Cooking oil
- 1 Loaf of Bias Cut Bread
- Garlic Butter Spread
- 1 Cajun Power Shrimp Stew Jar
- White Rice
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Instructions:
- Cook bell peppers in a sauté pan at a medium high heat until translucent.
- Add the gumbo crabs and tomatoes to the pan, cooking for 3 minutes stirring occasionally
- While mixture cooks, brush your garlic butter spread over your sliced bread and cook in a toaster at a medium heat until toasted on both sides (color should be golden brown).
- Place shrimp in mixture and pour one jar of Cajun Power in, then add 2 ounces of water, stir and cook for about 7 or 8 minutes.
- Serve over white rice with garlic bread on the side.
- Enjoy!!
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Andouille, Crab, & Oyster Gumbo
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Ingredients:
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 pound andouille sausage, sliced 1/4 inch thick
- 3 celery ribs, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 habanero chile, minced and most seeds discarded
- 3 garlic cloves, minced
- 1/2 pound okra, sliced 1/4 inch thick
- 2 teaspoons dried thyme
- 1 bay leaf
- 3 tablespoons filé powder
- 5 cups chicken stock
- 3 cups bottled clam juice
- 3 tablespoons Worcestershire sauce
- 3 large tomatoes, finely chopped1 pound lump crabmeat, picked over
- 24 shucked oysters and their liquor
- Salt
- Freshly ground pepper
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Instructions:
Step 1
In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes. Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf and half of the filé powder and cook over moderate heat, stirring, until the onion is translucent. Add the stock, clam juice, Worcestershire and tomatoes; bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring.
Step 2
Stir in the remaining filé powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters.
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Shrimp Gumbo
With Andouille Sausage
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Ingredients:
- 1/2 cup peanut oil, or other vegetable oil
- 1/2 cup flour
- 1 green pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 1 Tbsp Cajun seasoning
- 1 quart shellfish* or chicken stock, plus 1 cup water
- 2 teaspoons Worcestershire sauce
- 8-12 ounces smoked andouille sausage, cut into 1/4-inch thick rounds
- 2 pounds shrimp, peeled and deveined
- Salt and pepper to taste
- 3-5 green onions, white and green parts, chopped
- File powder (optional)
- Hot sauce (such as Tabasco) to taste
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Instructions:
- First, make the roux. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir.
- Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time.
- Mix in the "holy trinity" of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes.
- Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning.
- Slowly add stock, then simmer: In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so.
- Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.
- If you find that the roux has broken a bit and oil is pooling on the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often "fix" it.
- 4 Stir in the andouille sausage and cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it).
- 5 Add the shrimp, return to a simmer and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste.
- Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
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