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Posted on 11/1/18 at 9:47 pm to wahootiger
Nope.
Better have crab halves too.
Better have crab halves too.
Posted on 11/1/18 at 10:06 pm to wahootiger
quote:
do y’all throw a bit of andouille in your seafood gumbo, or just go only seafood?
I made a gumbo last weekend and I used chicken, sausage, and crawfish tail meat. Does not look as fancy as yours though.
Posted on 11/1/18 at 10:10 pm to wahootiger
Rabideauxs in my shrimp gumbo
Posted on 11/1/18 at 10:17 pm to wahootiger
I know it is considered wrong here but a light smoked sausage seems fine to me. The more meat the better.
Posted on 11/1/18 at 10:36 pm to wahootiger
No. Sausage overpowers the seafood.
Posted on 11/1/18 at 10:52 pm to BigPerm30
quote:
As any true Louisianaian knows, sausage and tomatoes are a staple to any good seafood gumbo.
There arent enough downvotes on planet Earth for this post.
Posted on 11/2/18 at 5:47 am to hungryone
quote:
My sister’s best gumbo is chicken/sausage and oyster
I made a pot of this yesterday...gonna be dinner tonite
Posted on 11/2/18 at 6:42 am to wahootiger
quote:
Sausage in seafood gumbo?
To each their own as far as gumbo is concerned. I personally don't put sausage, tasso, or andouille in seafood gumbo, but I've had it in gumbo made by others that was okay. I find the smoke flavor overtakes the seafood flavor.
Smoked products are okay in a land based protein gumbo as long as they're used in moderation.
The bigger question is the use of okra. Should okra be used in all gumbos? I use it in every gumbo I make and to me gumbo isn't gumbo without it.
Posted on 11/2/18 at 6:57 am to wahootiger
just say no.
Posted on 11/2/18 at 6:57 am to bbqguy
I don’t use okra in any gumbo because I can’t stand it. I use file’ or nothing.
If I use file’ I also whisk it in at the last 20 minutes or so. Saying it is bitter is an old wives tale.
If I eat someone’s gumbo with okra I pick around it. I’m not so much of an a-hole to not eat it.
If I use file’ I also whisk it in at the last 20 minutes or so. Saying it is bitter is an old wives tale.
If I eat someone’s gumbo with okra I pick around it. I’m not so much of an a-hole to not eat it.
Posted on 11/2/18 at 7:05 am to TigerstuckinMS
quote:
a duck spends a lot of time in water, so I look the other way
This made me chuckle.
Posted on 11/2/18 at 7:17 am to wahootiger
quote:
do y’all throw a bit of andouille in your seafood gumbo, or just go only seafood? Any other seafood gumbo tips out there?
Here was my incedibly dark roux seafood gumbo I made 2 weeks ago. You'll see some crabmeat and andouille on the spoon.
I always put andouille in my gumbo. But, after reading some of the responses, next time i'll try a milder sausage in my seafood gumbo.
This post was edited on 11/2/18 at 7:25 am
Posted on 11/2/18 at 7:21 am to GregMaddux
quote:
Put a lot of oysters and oyster juice. Put them early, simmer long, letting them fall apart.
Wouldn't the oysters get overcooked and chewy?
Posted on 11/2/18 at 7:49 am to BugAC
Not in my experience. They disappear. I should clarify. Add a lot of oyster juice early and add SOME oysters early and allow those to cook and fall apart for flavor purposes. Add the rest of your oysters late for eating purposes.
Same idea with loose crab meat. Lil claw meat early for juice flavor. Lump just before serving for eating.
Same idea with loose crab meat. Lil claw meat early for juice flavor. Lump just before serving for eating.
Posted on 11/2/18 at 7:59 am to wahootiger
My mother was taught how to make a gumbo by my dad's mother. Her gumbo had a dark roux, chicken, shrimp, okra, mild smoked sausage, and occasionally crab legs. This is the gumbo my mother taught me to make. This is the gumbo I have taught my nieces and nephews to make. I love it this way, but it is not your everyday gumbo. I have tasted so many good gumbos made so many different ways. The only question you should ask yourself is, "does it taste good?"
Posted on 11/2/18 at 8:05 am to wahootiger
If you add sausage it is not a "seafood" gumbo. It is a "Seafood and Sausage" gumbo.
It can be added but as others have mentioned, the sausage takes away from the seafood flavor. Add an extra lbs of shrimp or 2 or some oysters.
It can be added but as others have mentioned, the sausage takes away from the seafood flavor. Add an extra lbs of shrimp or 2 or some oysters.
Posted on 11/2/18 at 8:18 am to wahootiger
My seafood gumbo usually contains gumbo crab halves, shrimp, crawfish tails(if I have them), bay scallops or oysters and right at the end, some chunks of a nice firm fleshed fish tossed in to cook but not long enough to break apart. Of course that's a moot point when reheated most of the time. Plus instead of plain water, I use a good seafood stock of either shrimp or crawfish for instant flavor.
I have used either regular smoke sausage or some andouille and that is just another flavor added to the pot and I have no problem with it. It all depends on how I feel like cooking it that day.
I have used either regular smoke sausage or some andouille and that is just another flavor added to the pot and I have no problem with it. It all depends on how I feel like cooking it that day.
Posted on 11/2/18 at 8:22 am to BugAC
You put squid ink in that gumbo? Damn, baw.
Posted on 11/2/18 at 9:00 am to JodyPlauche
You people are so picky. It’s gumbo. Put whatever you want.
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