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re: OT chefs, how does your seafood gumbo differ from any other gumbo?
Posted on 2/12/13 at 6:58 pm to CITWTT
Posted on 2/12/13 at 6:58 pm to CITWTT
quote:
The darkest roux I can make as all of the liquids coming from the ingredients(shrimp, crabs and oysters) will dilute the stock of it.
This, as well as if I'm thinking ahead of myself when peeling the shrimp before freezing them for a future gumbo, I also boil the heads and freeze the juice for stock.
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