Seafood Month
Week 3 Specials
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Did you feel that slightly cooler weather the last few mornings? Well that's the perfect excuse to celebrate Seafood Month with National Gumbo Day because nothing, and I mean nothing, hits the spot on cooler October day like a Seafood Gumbo. But it's not just us mongers who get to pick from the best seafood in the Lone Star State, everyone of our beloved customers do too!
Now gumbo recipes are something sacred to a lot of people. Everyone has their own way of doing things, which is actually one of the appeals of gumbo, as no one does it exactly the same. 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, use different stocks, see what you like the best! Believe it or not, this is how I found out that my favorite fish to put in Gumbo is actually cubed up chunks of salmon. I know that sounds crazy! But seriously, try it, I love it and I think you may too. We've included some basic Gumbo recipes below in this newsletter to follow too if you're new to the Gumbo scene!
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Specials valid 10-11-18 - 10-17-18
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Texas Raised Redfish Fillet
$14.95 per pound
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Wild Gulf Red Snapper Fillet
$24.50 per pound
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Whole Wild Gulf Red Snapper
$9.95 per pound
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Frozen Wild Alaskan
Snow Crab Clusters
$14.95 per pound
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Frozen Wild Gulf
Gumbo Blue Crabs
$5.95 per pound
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Fresh Wild Peru Bay Scallops
$12.95 per pound
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Fresh Pasteurized Regular
Lump Crab Meat
$21.50 per pint
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Fresh Pasteurized Crab
Cocktail Fingers Meat
$19.95 per pint
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La Boucherie Andouille Sausage
$5.95 per pack
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Fresh Wild Gulf Oyster Meat
$18.95 per pint
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Texas Raised Redfish 4 oz Fillet Pieces Skin-Off
$4.95 per pound
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Fresh Never Frozen Wild Texas Gulf Brown Large 21/25ct Shrimp
$12.99 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
Friday and Saturday Only
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Fresh House Blend Stuffed Crab
$11.95 per 2 pack
Friday and Saturday Only
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
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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. Pick up some Blue Crab or Shrimp and use these seasonings to steam or boil and you'll feel like your right there in Maryland.
16 oz $11.29
6 oz $5.55
2.62 oz $3.29
2 oz $ 2.99
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Boston Chowda Shrimp
& Sausage Gumbo
$5.99 each
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Chef Paul Magic
Poultry Seasoning
$3.99 each
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Chef Paul Magic
Seafood Seasoning
$3.99 each
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Chef Paul Magic
Salt Free Seasoning
$3.99 each
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Louisiana Gumb File
$1.49 each
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Louisiana Cajun
Gumbo Base
$1.99 each
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When it comes to making a decision on where to get your BBQ Grills, parts and more we here at Groomer's Seafood strongly recommend going local for superior quality and service your hometown experts at Jeff's Backyard. They are more than happy to locate a gas grill or BBQ smoker that fits your lifestyle and their products are designed to stand the test of time with superior construction taking your outdoor cooking to its pinnacle level. Whether you are in search of a smoker, grill accessories, or playground equipment you are sure to find exactly what you need at Jeff's Backyard. Also remember these fine folks when you're looking to refill your propane tank. These guys make sure to fill you tank up completely where you can really tell the difference in weight from propane bought at other stores, and if that's not great enough every 4th refill is free!! For more information check out their website
here!
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Ingredients:
2 tablespoons of vegetable or canola oil
1 pound of sliced okra
3/4 cup of vegetable or canola oil
3/4 cup of all purpose flour
2 cups of chopped onions
1 cup of chopped green bell pepper
1/2 cup of chopped celery
1 tablespoon of minced garlic
2 quarts of shrimp stock, chicken stock, water or a combination
1 (14.5 ounce) can of diced tomatoes
1/4 teaspoon dried thyme
2 bay leaves
1 teaspoon of Worcestershire sauce
1 teaspoon of kosher salt
Couple of dashes of hot pepper sauce,
optional
1 pound frozen gumbo crabs, cleaned and split
2 pounds of medium shrimp, peeled and deveined
Old Bay and/or Cajun seasoning (like Slap Ya Mama),
to taste
1/2 pound of lump crabmeat, picked through for any shell
4 large blue crabs, boiled, cleaned & bodies cut in half and/or prepared crab claws,
optional
Hot cooked rice
1/4 cup of sliced green onions,
for garnish, optional
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Instructions:
Heat 2 tablespoons of oil in a large skillet over medium heat and add okra, cooking until roping ceases, about 30 minutes; set aside. Meanwhile in a large Dutch oven or heavy bottomed stockpot, heat the 3/4 cup of oil. Using a wooden spoon, stir in the flour. Cook over medium to medium high heat, stirring constantly, until mixture is a milk chocolate color.
Add the onion, bell pepper and celery to the roux, cook and stir about 5 minutes, then add the garlic and cook another minute. Add the heated stock a little at a time, stirring until fully incorporated. Add the tomatoes, thyme, bay leaves, Worcestershire sauce, salt, hot sauce and okra, stir; add the frozen gumbo crab bodies and their whole claws. Bring to a boil, reduce heat and low simmer for 1 to 1-1/2 hours, occasionally skimming off any foam and excess oil that accumulates on the top. Do not allow to boil. Remove the gumbo crabs and add in the cleaned, boiled crab bodies and the prepared crab claws, if using.
Toss the shrimp with Old Bay and Cajun seasoning and add to the gumbo pot, cook for about 4 minutes. Add the lump crab, very gently stir in so as not to break up the crab too much; cook just until heated through. Taste and adjust seasonings as needed. Serve in bowls over hot, cooked rice and garnish each serving with green onion if desired. Pass hot sauce at the table.
Cook's Notes:
Gumbo is a dish that only improves with advance preparation, so make it ahead of time if possible. The flavors really need time to settle and mellow. It's always better the next day. Prepare, let cool and skim any accumulated oil off the top before storing. Can also substitute 1 pound of fresh white fish fillets for 1 pound of the shrimp, cut into chunks, season along with the shrimp and add at the same time. Some good choices are snapper, grouper, or catfish. You can certainly use more than 1/2 pound of lump crab - whatever your budget will allow, and while fine as an add-in for other gumbos and recipes, avoid using canned crab for a crab gumbo - stick with fresh or frozen gumbo crabs and fresh crabmeat for this recipe.
Tip:
To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.
Creamy Shrimp Gumbo:
Double the okra, adding half of it, uncooked, with the tomatoes and stock/broth or water for the first simmer. Allow base to thicken, then proceed with recipe.
Serving Suggestion:
Add a green garden salad on the side and fresh, hot French bread. Also most excellent when served as a side with a po'boy of any kind.
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Scallop And Vegetable Gumbo
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Ingredients:
6 slices bacon
2 tablespoons vegetable oil
1 cup all-purpose flour
5 celery ribs, chopped
2 medium onions, chopped
2 green bell peppers, chopped
2 garlic cloves, minced
2 (32-ounce) containers chicken broth
1 teaspoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
2 bay leaves
3/4 cup fresh or frozen baby lima beans
1 1/2 cups sliced okra
1 1/2 cups peeled, seeded, and chopped tomato
1 cup fresh or frozen yellow corn kernels
1 large potato, cubed
1 (8-ounce) package sliced fresh mushrooms
1 tablespoon butter, melted
2 pounds fresh bay scallops
1 to 2 teaspoons hot sauce
1 3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
Hot cooked rice
Freshly ground pepper
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Instructions:
Cook bacon in a Dutch oven until crisp; drain on paper towels, reserving drippings in pan. Crumble bacon, and set aside.
Add vegetable oil to pan drippings; whisk in flour. Cook over medium-low heat, stirring constantly, until roux is caramel colored (about 25 minutes). Add celery and next 3 ingredients; cook, stirring constantly, 10 minutes or until tender.
Stir in broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour, stirring occasionally and skimming as necessary. Stir in okra and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes.
Sauté mushrooms in butter in a large skillet over medium-high heat 3 to 4 minutes or until liquid evaporates. Add to broth mixture.
Add bacon, scallops, and next 3 ingredients to broth; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until scallops are done; discard bay leaves. Serve over hot rice. Sprinkle with pepper.
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Ingredients:
1 pound fresh lump crabmeat
3 pounds medium-size raw shrimp (with heads)
Pinch of kosher salt
6 tablespoons oil, divided
2 pounds frozen sliced okra, thawed*
1/2 teaspoon kosher salt
1 pound andouille sausage, thinly sliced
2 tablespoons all-purpose flour
2 cups finely chopped yellow onion
1 cup finely chopped celery
1 cup finely chopped green bell pepper
4 garlic cloves, minced
1 cup chopped green onions, divided
1 (6-oz.) can tomato paste
3 bay leaves
1 teaspoon finely chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon hot sauce (such as Tabasco)
1/4 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
1 (14.5-oz.) can whole tomatoes, drained and coarsely chopped, liquid reserved
1 pt. oysters (between 2 dozen and 3 dozen)
1/4 cup finely chopped fresh flat-leaf parsley
Hot cooked long-grain rice
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Instructions:
Pick crabmeat, removing any bits of shell.
Remove shrimp shells and heads. Cover and refrigerate shrimp, and place shells and heads in a large stockpot. Add 8 cups water and a generous pinch of salt, and bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard shells and heads.
Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and sauté 10 minutes. Set aside okra, and wipe out skillet. Heat another tablespoon of oil in skillet over medium-high heat, and sauté andouille about 8 minutes or until brown. Set aside.
Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is a medium-to-dark brown. Add yellow onions, celery, and bell pepper, and sauté 4 to 5 minutes or until vegetables begin to soften. Add garlic and 1/2 cup green onions, and cook 3 more minutes. Stir in tomato paste and next 7 ingredients. Stir in tomatoes and 1/3 cup of their liquid; gradually stir in shrimp stock. Add reserved sausage and okra. Bring to a boil over high heat, and cover. Reduce heat to medium-low, and simmer 30 minutes.
Stir in shrimp and remaining green onions, and simmer 3 minutes. Stir in crabmeat, oysters, and parsley, and simmer 1 minute. Remove from heat. Taste and add salt, if desired. Serve over rice.
* Fresh okra may be substituted for frozen.
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Corpus Christi
[ 4002 East Causeway Blvd]
[Corpus Christi, TX, 78402]
www.GroomerSeafoodCorpusChristi.com
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