- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 9/28/17 at 2:56 pm to The Levee
quote:
Should I just add a little liquid smoke
Please don't.
If you want a little smoke, put about a lb of sliced Tasso in to simmer. I don't take it out. I love smoked meats in a gumbo.
Posted on 9/28/17 at 3:22 pm to The Levee
quote:
4. Should I try okra? If so, can I do it in my One Pot method?
That's up to you. I'm not a huge fan of it but will eat it if it's served to me that way. Like somenoe else said, just saute it with your veggies in your roux once you're done cooking it.
quote:
5. Should I just add a little liquid smoke or add a smoked neck then remove...or just smoke my veggies on the grill and then add to roux (may be very unique)?
Liquid smoke's a shortcut, but if you want the real deal, just use some of the other suggestions in this thread. I'd go with a smoked neck or ham hock. I also liked the idea of smoking the shrimp and oysters, but that'll take a lot of extra time.
quote:
6. Anyone ever use sherry in your seafood gumbo? Lemon?
No, and I've never heard of anyone doing this.
Posted on 9/28/17 at 3:53 pm to The Levee
quote:
3. I’m going for a unique seafood gumbo that shows my Lake Charles heritage haha. Smoky like market basket sausage.
I'm waiting for someone to mention Natchitoches Red Beans and ask what Lake Charles seafood gumbo is.
quote:
Should I just add a little liquid smoke or add a smoked neck then remove...or just smoke my veggies on the grill and then add to roux (may be very unique)?
You've made a strong shrimp stock and will be using good seafood in your gumbo. If you want a smoky flavor, I suggest using natural smoke flavor like some suggested rather than liquid smoke.
quote:
6. Anyone ever use sherry in your seafood gumbo? Lemon?
This is common in turtle soup, but I haven't seen it with gumbo.
Posted on 9/28/17 at 8:50 pm to Gris Gris
A little lemon brings out the flavor of seafood. Just a thought. It would lighten the color though. So nah.
Next questions...
Should I smoke the okra?
When do I add the okra to my roux?
Next questions...
Should I smoke the okra?
When do I add the okra to my roux?
Posted on 9/28/17 at 9:53 pm to The Levee
quote:
Should I try okra? If so, can I do it in my One Pot method?
Cut 3lbs okra about 3/8" long. Put it in a pot with 1 cup water, 1/4 cup vinegar and 1 chopped onion. Smother it down for 4-5 hours on the stove over a low-med heat or 3-4 hours in the oven at 300. Stir every 30 minutes or so. Pack it a ziploc bag a freeze it. When you want a shrimp and okra gumbo, make a roux, add your trinity, when it nice and cooked down add a pack of okra.
Posted on 9/29/17 at 7:32 am to Gris Gris
quote:
Lake Charles seafood gumbo is.
has eggs in it
Posted on 9/29/17 at 8:45 am to The Levee
Lemon in a seafood gumbo: yes. At the end....
Posted on 9/29/17 at 10:21 am to The Levee
quote:
A little lemon brings out the flavor of seafood. Just a thought. It would lighten the color though. So nah.
Lemon juice doesn't really have a color...I'm not sure how that would "lighten the color" of the gumbo.Posted on 9/29/17 at 11:34 am to The Levee
quote:
A little lemon brings out the flavor of seafood. Just a thought. It would lighten the color though. So nah.
You'd have to add an awful lot of lemon juice to affect the color of gumbo and the color isn't the important factor. It's the flavor YOU are going for in YOUR gumbo.
I suggest tasting the gumbo before you add lemon juice to determine whether you're satisfied or whether you'd like some juice. Add judiciously, tasting after the additions, until you get the flavor you want or just have lemon slices for each person to use as they wish with their own servings.
Posted on 9/29/17 at 6:09 pm to chackbay
quote:
a little liquid smoke works well
Any dish with liquid smoke in it has been ruined
Posted on 9/29/17 at 8:27 pm to Tbobby
quote:
Any dish with liquid smoke in it has been ruined
I watched Alton Brown make his own liquid smoke with a chiminea and oak wood..... I always want to try that and see if it's better than store bought liquid smoke.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News