gumbo cook-off

Recipe: Mobile Bay Gumbo

I was born on the shores of Mobile Bay and I have spent more than 30 years living, hunting, fishing, cooking and most importantly eating beside its lapping waves.  This beautiful and historic body of water provides a bounty of food especially seafood and wild game.  This particular gumbo uses proteins found in or around Mobile Bay – duck, shrimp, oysters and flounder.  Dig it!

Mobile Bay Gumbo
Recipe Type: Soup, Main
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
Serves: 4-8
Ingredients
  • 4 duck breasts
  • Olive oil (if needed)
  • 1/2 cup flour
  • 2 onions, diced
  • 1 bunch celery, diced
  • 3 bell peppers, diced
  • 3 cloves garlic, minced
  • 1 pound fresh okra, sliced
  • 1 gallon seafood stock (give or take)
  • 1 TBL oregano
  • 3 Bay leaves
  • 1 TBL thyme
  • Salt, pepper and/or Cajun seasoning to taste
  • 2 pounds flounder filets, 1″ diced
  • 2 pounds peeled shrimp
  • 2 pints oysters (with liquid)
  • Worcestershire Sauce to taste
  • Louisiana hot sauce to taste
Instructions
  1. Lightly season the duck breasts and put skin-side down in a heated gumbo pot and cook until fat is rendered and skin is crispy as all get out, roughly 7 minutes. Remove the duck meat but leave that glorious fat.
  2. Add olive oil (if needed) so that you have 1/2 cup of fat in the pot and then add the flour, season to taste and cook the roux until the color of chocolate (about 15 to 20 minutes) stirring constantly.
  3. Add the onions, celery and peppers and cook another 5 minutes.
  4. Add the garlic, okra and stock. Bring to a boil and reduce to a simmer.
  5. Add the herbs and season to taste.
  6. Dice the duck and add to the gumbo. Cook for 20 minutes.
  7. Add the fish and cook for five minutes.
  8. Add the oysters and cook for three minutes.
  9. Add the shrimp and cook until pink, about 5 minutes.
  10. Season to taste with Worcestershire Sauce and Louisiana hot sauce.
  11. Serve over rice.

Photo courtesy of Lynne Brown

Notes

If you can’t find flounder then sheepshead or even catfish will do.

Upcoming Appearance at the Dauphin Island Gumbo Festival

Stu w/Alton Brown

On Friday April 13th I will being doing a live cooking demo as part of the Dauphin Island Gumbo Festival.  I was a judge for the Gumbo Cook-off at this event last year and got to spend the day paling around with Alton Brown.  This year the event has spread to three days so here’s a schedule of events including when and where you can catch me demo’ing my Mobile Bay Gumbo:

Now three days of Gumbo fun including the 3rd Annual Gumbo cook-off, live music, cooking demonstrations and a “tasting tour” of local restaurants.

Friday
4:30 pm- Mack n DD’s Gift Emporium Gumbo cooking demonstration with Chef Stuart Reb Donald and live music with Jerry Smith. FREE!!!

5:30 pm- The Sandbox/ Blu revival surf shop Gumbo cooking demonstration with Ward Williams and live music with Bruce Williams. FREE!!

6:30 pm- ACP REAL ESTATE Gumbo cooking demonstration with Gene Fox and live music with Bruce Jones. FREE!!

5-8 pm Free Gumbo samples at the Dauphin Island Chevron

5-8 pm Free Seafood samples at The Bienville Bar & Grill

Saturday
Join us for the 3rd Annual Dauphin Island Gumbo cook off! More than a dozen teams will compete for prizes and bragging rights. The Chamber will also host a hospitality tent featuring more than 100 gallons of gumbo and hot dogs for the kids.

Children under 12 get in free and we are proud to sponsor a children’s activity area featuring a bounce house and an appearance by our favorite clown “The Dancing Fool”!

The Music will start at 11am with Fat Man Squeeze. Stay and dance to the Swamp rhythms of THE SAUCE BOSS. Bill “The Sauce Boss” Wharton who is famous cooking gumbo live on stage while playing great music. At the end of the show he feeds the gumbo to the crowd!

11 am-3 pm Free Crab Dip Sample at The Lighthouse Bakery

5-8 pm Free Seafood Sample at the Beinville Bar

Sunday
12-3 pm Free Baja Shrimp sample at The Cruisin’ Taco Truck

2-4 pm Free Shrimp Kabob sample at the Isle Dauphine

Join us for a pool party at the Isle Dauphine Country Club from 12-7pm! $6 adults/ $4 kids

Advance tickets are only $10 for the Gumbo cook off/ $15 day of the event. Tickets are available at all Bay Bank Locations, The OK Bicycle shop (661 Dauphin Street), The Dauphin Island Welcome Center, and ACP Real Estate on the Island.

Brown Tide: A Day on the Bayou

For over half a century the people of Bayou La Batre, Alabama have gathered for a ceremony that is both a celebration and a memorial.  They pray for a safe and bountiful fishing season and remember those who have lost their lives in seasons past.  This small fishing village does not have the sugar white beaches and sparkling high-rise condominiums so often associated with the Third Coast.  For every Destin there are a dozen Bayou La Batre’s.

The people who live here work hard just to scrape by in a profession that is equal parts heritage and obsession.  Ask anyone who has ever made a living on a boat and they will tell you once the sea gets in your blood there is no getting it out.  Things have been particularly rough in Bayou La Batre after equal devastation from both Ivan and Katrina and now the looming oil spill.

My reason for venturing to the Bayou was to be a judge in the annual Gumbo Cook-off.  But as the event neared it was obvious that I would be experiencing something much more than a gaggle of gumbo.  Any thoughts I had of a blog post filled with flowery descriptions of spices and the richness of broth were now metaphorically obscured by crude oil.   In this town full of rugged people I saw despair etched on the faces of everyone.  As one festival organizer told me, the oil slick has, “certainly been the topic of conversation.”

Folks here have little trust in the government.  For years they have endured stringent federal regulations supposedly designed to preserve the environment and protect American consumers.  Meanwhile that same government has turned a blind eye to an avalanche of imported seafood teeming with toxic chemicals. The post-Katrina response from FEMA that had many in New Orleans crying foul would have seemed like a Godsend here.  And now the same government which abandoned them five years ago has again drug its feet leaving the town in peril.  The Obama administration told them the leak was a mere 1000 barrels a day when in reality it was 200,000.  To them there is little difference between the current regime and its predecessor.

My fellow judges, locals both, regaled me with stories of the Blessing during the Reagen years.  The whole town would pack the church yard standing shoulder to shoulder, a sea of people joined in jubilation and thanksgiving.  Those days are gone now.  Five years have passed since Katrina and the town is just now starting to look like it did prior to her arrival.  Now this.

Of course the D.C. elitists have been on every talk show they could find saying that you cannot compare Deepwater Horizon to Katrina.  I dare you to stand on the Bayou and say that without the luxury of a team of Secret Service agents.  The great irony of the day was the uncharacteristic wind blowing directly off the Gulf.  People around here recognize that strong and hot breeze; it is just like the one that hits as a hurricane is barring down on you.  But this is a storm of a different complexion and its effects will not be measured in years but decades.

Amid all of the doom and gloom there was still a festive spirit among the crowd.  They lined up to try the foods from their new neighbors from Central America and Southeast Asia.  Blues musicians took the bandstand while people funneled into the church to sample the seafood that built the town.  Artisans had erected a tent city to hock their wares as families ventured to the wharf to look at the shrimp boats decorated like Mardi Gras floats.  Everywhere children laughed in played.

Virtually every resident in Bayou La Batre either works on a boat or at a business that’s sole purpose is to support the fishing industry.  Fishing is the only game in town.  Those of us who are a little long in the tooth realize we were saying goodbye to something.  Before leaving, I spoke with Mark Kent a writer for the Mobile Press Register assigned to cover the event and he expressed his concerns saying that more than the economic and ecological devastation he was worried about the spirit of the people.

Amen.

The National Audubon Society is recruiting volunteers in the fight to save “ecologically sensitive areas.” Visit their website to fill out a volunteer registration form.  Additionally, OilSpillVolunteers.com provides the opportunity to sign up and assist with the cleanup.  While their website says volunteers are not yet needed, Mobile Baykeeper is urging anyone who is interested to call their office at 251-433-4229 or e-mail info@mobilebaykeeper.org.

Brown Tide: A Day on the Bayou

The following is an excerpt from a piece I did after visiting Bayou La Batre, Alabama this weekend.  Bayou La Batre is one of the small fishing villages threatened by the Gulf Oil Slick.  The full article is available at ThirdCoastCuisine.com

For over half a century the people of Bayou La Batre, Alabama have gathered for a ceremony that is both a celebration and a memorial.  They pray for a safe and bountiful fishing season and remember those who have lost their lives in seasons past.  This small fishing village does not have the sugar white beaches and sparkling high-rise condominiums so often associated with the Third Coast.  For every Destin there are a dozen Bayou La Batre’s.

The people who live here work hard just to scrape by in a profession that is equal parts heritage and obsession.  Ask anyone who has ever made a living on a boat and they will tell you once the sea gets in your blood there is no getting it out.  Things have been particularly rough in Bayou La Batre after equal devastation from both Ivan and Katrina and now the looming oil spill.

My reason for venturing to the Bayou was to be a judge in the annual Gumbo Cook-off.  But as the event neared it was obvious that I would be experiencing something much more than a gaggle of gumbo.  Any thoughts I had of a blog post filled with flowery descriptions of spices and the richness of broth were now metaphorically obscured by crude oil.   In this town full of rugged people I saw despair etched on the faces of everyone.  As one festival organizer told me, the oil slick has, “certainly been the topic of conversation.”

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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