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 Gumbi is a cult dish here at Dyron’s, which the “regulars” can’t get enough of—no matter the season.
One half pound unsalted butter
One half pound all-purpose flour
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.
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
1 12 ounce Budweiser Beer
“To Plate” Ingredients: Cooked peeled Gulf shrimp Jumbo lump crabmeat
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.