re: Shrimp Gumbo - how to fix chewy shrimp?

That shrimp gumbo I had the other day from A-Bear's in Houma (mentioned in the potato salad thread) was very dark and the shrimp were shrunken and dark, too. Undoubtedly they had cooked too long, but I wouldn't describe them as chewy.

The gumbo was still delicious. I guess restaurants have to make some compromises when making large batches.

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First off, always use fresh, never frozen. That helps out a lot

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Unless the shrimp are freezer burned or of poor quality, I honestly have not noticed in difference in frozen versus fresh shrimp in gumbo. I've used both. When I freeze the shrimp gumbo base, I freeze enough shrimp in small packets to go with the amount of base in each container. While I prefer fresh to frozen, there's not much difference as shrimp freeze very well when done properly.