The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-19-2011, 10:39 AM   #1
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default crab, shrimp and corn chowder (with a roux)

i made some homemade crab, shrimp and corn chowder over the weekend. first time i've made it from scratch. i'll post the recipe tonight.














mmmmmmm, rare sour beers.....




thanks for looking!
__________________
Out.

Last edited by deepsouth; 12-19-2011 at 02:44 PM..
deepsouth is offline   Reply With Quote


Thanks from: --->
Old 12-19-2011, 10:54 AM   #2
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

is it a chowder if you use a roux? I think you made a creamy gumbo . I would love a bowl please
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 10:59 AM   #3
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

Quote:
Originally Posted by landarc View Post
is it a chowder if you use a roux? I think you made a creamy gumbo . I would love a bowl please
you know i posted about a roux just to elicit these types of comments!

__________________
Out.
deepsouth is offline   Reply With Quote


Old 12-19-2011, 11:03 AM   #4
DaChief
Babbling Farker
 
DaChief's Avatar
 
Join Date: 01-28-07
Location: Melbourne, FL
Default

Roux/Gumbo...who cares! I'll take a bowl as well.
__________________
DaChief

BGE Large
WSM
Weber One-Touch Gold
Weber Go-Anywhere
Turkey Fryer

"Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!"
-- Daffy Duck
DaChief is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 11:07 AM   #5
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Phabulous!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 11:12 AM   #6
silverfinger
Babbling Farker

 
silverfinger's Avatar
 
Join Date: 08-02-10
Location: Santa Poco.
Default

I want some!

Looks great! Can't wait for the recipe!
__________________
At my age, "A good fire is better then anything"
Ten Bears. Dances With Wolves

Smoking up the "Fattened Fat Of The Cow".
Got a stick-burner!
UDS In Progress: Thank's Q-Junky!
Blackstone griddle.
50 year Old Imperial Kamado with ears.
Fire pit. Weber Kettle.
silverfinger is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 11:22 AM   #7
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

Isn't Gumbo cajun for Chowder?

I mean, Gumbo is just about catching whatever critter doesn't run fast enough and cooking it with a bunch of stuff n such while drankin'. Sounds like chowder to me.
Just yankee's like to put milk in it 'cuz .... hell if I know, I'm not a yankee!!!
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Thanks from: --->
Old 12-19-2011, 12:13 PM   #8
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Default

Slide me a bowl.... That looks awesome!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 12:25 PM   #9
Groundhog66
Babbling Farker

 
Groundhog66's Avatar
 
Join Date: 08-20-10
Location: Livermore, CA
Default

Love it, don't care what you wanna call it
__________________
Tim -

Backwoods Party G2
XL, L, SM BGE's
2016 MAK 1 Star
Brick Santa Maria Fire Pit
22" OTG Weber Kettle & a Nice Old Redhead

Brisket UN-appreciation Thread
Groundhog66 is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 04:08 PM   #10
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

5 slices bacon
1 1/2 tablespoon vegetable oil
1 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic

1/3 cup white wine
1 teaspoon conac
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1 1/2 tablespoon Creole seasoning
1/2 cup all-purpose flour
3 cups heavy cream

1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 pound fresh lump crabmeat, shell pieces removed



Place the bacon in a large, deep skillet, and cook over medium heat, turning occasionally until evenly browned. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
Meanwhile, heat 1 1/2 tablespoon of vegetable oil in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with black pepper, cayenne pepper, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux.
Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. add the creole seasoning, and stir in the crab meat.
__________________
Out.
deepsouth is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 04:38 PM   #11
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Beautiful. Seeing this, I knew the finished product would be wonderful.



I also always start my chowder base with a roux too.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 04:41 PM   #12
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Australia, West Coast
Default

I've missed your pr0n.
You know, there are not many sites you can say that !
__________________
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 04:46 PM   #13
cpw
Babbling Farker

 
cpw's Avatar
 
Join Date: 02-28-11
Location: Savannah, Georgia
Default

I'm gonna have to make this for dinner now. Looks SO good!
cpw is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 04:53 PM   #14
Groundhog66
Babbling Farker

 
Groundhog66's Avatar
 
Join Date: 08-20-10
Location: Livermore, CA
Default

I wouldn't mind seeing some seared off scallops in there too
__________________
Tim -

Backwoods Party G2
XL, L, SM BGE's
2016 MAK 1 Star
Brick Santa Maria Fire Pit
22" OTG Weber Kettle & a Nice Old Redhead

Brisket UN-appreciation Thread
Groundhog66 is offline   Reply With Quote


Thanks from:--->
Old 12-19-2011, 06:08 PM   #15
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

Looks wonderful!
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers and Grizzly Coolers
big brother smoke is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
shrimp and crab meat recipies miamirick Q-talk 12 09-22-2011 05:00 PM
Bacon Corn Chowder... just something to keep you warm cowgirl Q-talk 54 02-06-2011 10:21 AM
Brie, Crab and Shrimp Stuffed Salmon Plowboy Q-talk 16 12-23-2008 08:58 AM
Corn Chowder!! keale Q-talk 16 11-30-2007 02:08 AM
Chicken Corn Chowder LMAJ Q-talk 15 11-09-2007 10:56 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:23 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts