Recipes

dyron's gumbo recipe chef randall baldwinChef 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 Gumbi is a cult dish here at Dyron’s, which 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 three to four hours, until dark roux forms, stirring every 15 minutes.
dyron's gumbo dark roux recipe
dyron's gumbo recipe ingredients 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
Tabasco
Worcestershire
1 12 ounce Budweiser Beer

“To Plate” Ingredients: Cooked peeled Gulf shrimp Jumbo lump crabmeat
Cooked Rice  

Gumbo Procedure: dyron's gumbo

Generously coat with olive oil the bottom of a stock pot, which is preheated on medium heat to generously. Add garlic, and toast until golden. Add in the peppers, onions, celery, thyme, and bay leaves.  Sautee with a little salt, till 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 while still hot. Yield 10 -12 servings.