Gorgeous Gumbo

Chef Randall Baldwin prepares gumbo at Dyron’s Lowcountry.

By Jan Walsh   

Photography by Beau Gustafson

When it comes to seafood gumbo, I want dark rue, perfect piquancy and very little rice. And I have found none better anywhere than the gumbo at Dyron’s Lowcounty. The seafood gumbo is a cult dish here at Dyron’s that the “regulars” can’t get enough of, no matter the season.

Roux Ingredients:

One half pound unsalted butter

One half pound all-purpose flour

Roux Procedure:

Combine flour and butter on medium heat for a blonde/light roux.  Cook in oven at 425 degrees for 3 to 4 hours, until dark roux forms, stirring every 15 minutes.

Gumbo Ingredients:

2 red peppers small dice

2 green peppers small dice

1 head of celery small dice

4 yellow onions small dice

1 bunch of fresh thyme tied with butchers twine

6 bay leaves

2 quarts skinless whole San Marziano tomatoes (Cento brand) crushed

1 bulb of garlic peeled and crushed

3 tablespoons gumbo file

olive oil



1 12-ounce Budweiser beer

“To Plate” Ingredients:

Cooked, peeled Gulf shrimp
Jumbo lump crabmeat

Cooked Rice

Gumbo Procedure:

With olive oil, generously coat the bottom of a stock pot, which is preheated on medium heat. Add garlic and toast until golden. Add in the peppers, onions, celery, thyme and bay leaves.  Sautee with a little salt, until tender.  Add tomatoes and file. Add roux, stirring with a wooden spoon until smooth. Add the fish stock, a few shakes of Tabasco and a generous amount of Worcestershire followed by the beer. Salt and pepper to taste. Simmer for 45 minutes to one hour, stirring every few minutes.  Yield 10 -12 servings.

To plate, add desired amount of cooked rice, shrimp and lump crabmeat to each bowl. Spoon gumbo over mixture while still hot.

Yield 10-12 servings.

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One Response to “Gorgeous Gumbo”

  1. Rebecca says:

    Do you know the amount of fish stock needed?

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