(blues music) ♫ Gonna smoke me a fatted brisket ♫ Got my barbecue shoes on ♫ Gonna smoke me a fatted brisket ♫ I got my barbecue shoes on ♫ I got my natural case ♫ I got the hogs on the run ♫ (saxophone solo) - Welcome to Barbecue Pit Boys dot com! Today, we're cookin' up
the shrimp and scallop gumbo to pit and it's real easy to do. Alright, you're gonna need some fresh, off-the-boat scallops here. We just got 'em. We got a couple pounds. We use about a pound
of these sea scallops. And, for this recipe, you're gonna need some andouille sausage. It's a hot sausage. And you're gonna need some shrimp. We got about a pound of 16/20s. You're gonna need some diced tomatoes. You're gonna need about four cups of chicken stock. You're gonna need some garlic, onions, there's some green belled pepper. And here we got some oregano and thyme. You're gonna need some
celery, some bay leavess. Oh, man. And, of course, you're
gonna need some heat. We got some cayenne pepper. Alright, let's get this
gumbo together here, alright? Now, in a black iron pan we're putting in some olive oil or a good veggie oil. And, we're also gonna be throwing in about four tablespoons of butter. Now, this recipe is really about the roux. And, roux is fat and
flour combined, right? So, you gotta work at this. You wanna get this roux just right. So, into this we're throwin' in about a half a cup of flour. And you wanna keep stirring. Don't let it sit. Because you want to,
you wanna caramelize it. In a way, right? Just keep stirring slow, and it might take ten minutes or so. And a nice slow heat. And before you know it, this is the way the roux should look. Nice and thick and toasted. Now, in goes the Holy Trinity. And that's bell pepper, and we got one large, chopped bell pepper. You gotta get some celery in there. Two or three stalks chopped. And, a large chopped onion, alright? That's the Holy Trinity, and that's all part of the gumbo, right? Southern Louisiana stew. And here we're throwing in some garlic. About four cloves of
chopped, fine chopped garlic. You give it a mix into the roux. Just like that. (Mumbling) Now, we're gonna add
the chicken stock, and we're gonna use about one quart, or four cups. Just pour it right in there. Now, if you don't have chicken stock, you could use a veggie stock to keep your veggie-lovin' girlfriends happy. Or you can use some fish stock. Which you have handy. But chicken stock works really good. Give it a good mix. And you wanna season. We're using about a tablespoon of SBG. You can use some salt with some fresh ground peppercorn. Now, to the pot we're addin' two 26 ounce cans of diced tomatoes. Alright? And you include the juice. And you're gonna need some cayenne pepper. And be careful here, alright? Too much cayenne pepper might bring on the heat, because we're gonna be using some andouille sausage for much of the heat flavoring here. Give it a nice mix. Oh yeah! Now, in to the pot,
we've got two bay leaves. We've got a little over a tablespoon of fresh oregano and over a
tablespoon of fresh thyme. Get 'em in there. Oh, baby! Man! Now, we're gonna bring it up to a fairly rapid simmer, alright? And put the cover on. And you're gonna let it simmer for about maybe 15, 20 minutes. Just like that, see how
it's coming together? It's startin' to thicken up. Oh, yeah. There's nothin' like shrimp and scallop gumbo with the pit. You definitely gotta check this out. Now, while we're waiting,
here we're grillin' up some andouille sausage. And this is a southern,
like a Louisiana sausage. It's got a lot of pepper, it's got a very distinct flavor. Now, if you can't get andouille sausage, you can substitute hot sausage, it won't quite be the
same, but good enough. Now, we're just gonna chop 'em up into bite-sized pieces. Like I said, we've got about a pound goin' in to this pot. Just like that, oh yeah! Oh, look at that! Now, we'll throw those chopped andouille sausages in there. This is gonna be good! Give it a good stir. Woah, man! Are you hungry or what? Put the cover on and let
those flavors come together. Now, after about another 10 minutes or so. Take a look at that. It's thickening up real nice. Like a nice gumbo. Now, here's the magic, the
shrimp and the scallop. So, here, like I said, we've got about a pound of de-vained and shelled shrimp goin' in. And here we're gonna
put about one pound of this lot of scallop here in. You can add a little bit more. Mmm, man, this here is gonna add that seafood flavor to this dish. Just outrageous, man! Give it it a stir. It only takes a few minutes to cook the shrimp and the scallops so don't over do it, alright? Now, we took the bay leaves out, and it's time to plate this up. Now, Louisiana style, of course, we got our rice for the gumbo. We're gonna pour it all over the top. Wo-wee! Alright, since there's two of us at the pit, we'll
make up another bowl. Now, of course, if all you got is peanut butter at home you just go get yourself a peanut butter sandwich right about now. 'Cause, we do apologize
for eatin' in front of ya like this, but we call
this Pit Master Privilege. (blues music) Til the next time you're lookin' for a recipe
for your pit, check out: Barbecue Pit Boys dot com! (crow cawing)