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re: Tell me everything I did wrong with my seafood gumbo (stock & roux quetions)
Posted on 10/6/14 at 12:21 pm to Martini
Posted on 10/6/14 at 12:21 pm to Martini
quote:
I think the only roux I measured was the first one I ever made. I just pour oil in the 14" cast iron skillet about half way up and while it's getting warm start scooping flour until it gets where I want it.
I do the same thing. I also do what Gee does and make some extra. Rarely use it, but I like that option in case I need a little more body.
I found a great shrimp base years ago, but I can't remember which one it is. I have some Minor's that I order, but I haven't had to use it yet. I can usually get ample shells from my seafood folks. I just get them to collect for the week and pick them up with shrimp on the weekend.
1
Posted on 10/6/14 at 12:24 pm to Gris Gris
quote:
I can usually get ample shells from my seafood folks.
ok clearly my gumbo recipe needs to start with building up our relationship with the seafood guys.
Posted on 10/6/14 at 12:29 pm to CAD703X
quote:
ok clearly my gumbo recipe needs to start with building up our relationship with the seafood guys.
Works for me. If I forget to call them, I just buy a bunch of the really small shrimp and make a stock with those and whatever shells I have.
Posted on 10/6/14 at 12:35 pm to Gris Gris
I always have a quart mason jar perpetually half full with roux. You can tell the different batches by the shade of them in the jar since no two are exactly the same.
Posted on 10/6/14 at 1:08 pm to Martini
Asian markets sell shredded dried shrimp to make stock.
Posted on 10/6/14 at 1:37 pm to Gris Gris
quote:
For chicken and sausage gumbo, use Paul Prudhomme's recipe as a guide for your measurements.
LINK
thanks for linking that page. That site has tons of interesting recipes.
Posted on 10/6/14 at 1:53 pm to Stadium Rat
quote:
Asian markets sell shredded dried shrimp to make stock.
I don't know how that works, but that sounds
Posted on 10/6/14 at 2:05 pm to BayouBlitz
You can also buy shrimp powder..... basically ground up dried shrimp. My grandparents use to make gumbo with dried shrimp. I never had it but my dad told me they ate it a lot when they were kids. Then freezers became affordable andmy grandparents started using frozen or fresh shrimp.
Posted on 10/6/14 at 2:06 pm to CAD703X
Just make a lot more roux. It's cheap and you can save the extra if you want. If you think the gumbo needs to be darker, just add more roux. Just keep in mind that your gumbo will also get thicker.
Posted on 10/6/14 at 2:30 pm to SUB
quote:
Your gumbo will get thicker
The darker the roux. The less it thickens.
Posted on 10/6/14 at 2:34 pm to LSUTygerFan
Site has been around a long time. I like it.
Posted on 10/6/14 at 2:58 pm to CAD703X
1. roux-to-stock ratio seems off
2. roux seems too pasty....try 60/40 oil to flour. unless it was a stew you wanted to make.
on a side note, you boiled those shrimp for 30 minutes and then used the same ones in the gumbo? thats a lot of cooking for something that only takes a minute to cook properly. texture couldnt have been what you wanted?
2. roux seems too pasty....try 60/40 oil to flour. unless it was a stew you wanted to make.
on a side note, you boiled those shrimp for 30 minutes and then used the same ones in the gumbo? thats a lot of cooking for something that only takes a minute to cook properly. texture couldnt have been what you wanted?
Posted on 10/6/14 at 3:20 pm to Houma Sapien
quote:
you boiled those shrimp for 30 minutes and then used the same ones in the gumbo?
just the shells. the raw shrimp were hanging out in the pyrex until the last 2-3 minutes
Posted on 10/6/14 at 3:24 pm to CAD703X
Cad, next time use a cup of each, oil and flour, to make the roux portion for every 7 cups of stock. That'll be a pretty good roux to stock formula. 
Posted on 10/6/14 at 3:26 pm to OTIS2
yep i was clearly using about half what i needed.
my stock would have been stronger if i had only made 7 cups worth instead of 14 too.
Posted on 10/6/14 at 4:03 pm to CAD703X
Yeah, you should have a little extra roux if you go 1 cup-1 cup to 7 cups. The 1/2 cup-1/2 cup is for the fried chicken gumbo which includes the floured chicken which adds some body to the gumbo. For seafood gumbo or one without the fried flour on the protein, 3/4-3/4 should do the trick. The gumbo is going to reduce a bit while you simmer. Also, for seafood gumbo, I would definitely make the gumbo base ahead of time enough to cool it, refrigerate it a while, take it out, warm it back up and taste it to adjust seasonings before adding the seafood to it last minute.
Posted on 10/7/14 at 3:12 pm to Gris Gris
Never boil stock. You only want a few bubbles coming up every second or so.
Use gumbo crabs. Put them on a cookie sheet and roast them in the oven for a while, then crush them before adding to the pot of COLD water.
Always use some onion, celery, peppercorns, bayleaf.
Only add enough water to cover plus a little more.
Use gumbo crabs. Put them on a cookie sheet and roast them in the oven for a while, then crush them before adding to the pot of COLD water.
Always use some onion, celery, peppercorns, bayleaf.
Only add enough water to cover plus a little more.
Posted on 10/7/14 at 3:42 pm to MeridianDog
quote:
The darker the roux. The less it thickens.
I don't know if you understand what that means... Yes, a darker roux has less thickening power, but no matter how light or dark your roux is, adding more of it to the stock will certainly thicken it more.
Posted on 10/7/14 at 3:48 pm to SUB
Let's do it the way I wrote it.
If you add a half cup of light, blond, tan or deep brown roux to a quart of boiling water, The lighter roux blends will thicken the water more than the same amount of the darker roux will.
Capesh?
Was not criticizing your post, just passing information to the OP, who wants to learn Gumbo
If you add a half cup of light, blond, tan or deep brown roux to a quart of boiling water, The lighter roux blends will thicken the water more than the same amount of the darker roux will.
quote:
The darker the roux. The less it thickens.
Capesh?
Was not criticizing your post, just passing information to the OP, who wants to learn Gumbo
This post was edited on 10/7/14 at 4:00 pm
Posted on 10/7/14 at 4:42 pm to mikie421
quote:
Never boil stock.
Agreed. Low simmer.
quote:
Use gumbo crabs. Put them on a cookie sheet and roast them in the oven for a while, then crush them before adding to the pot of COLD water.
I don't care for crab stock as much as I do shrimp stock, but I've never roasted the crabs, first. I'll remember to try that sometime. I've done it shrimp and lobster shells.
quote:
Always use some onion, celery, peppercorns, bayleaf.
Most folks do that. I do not. My gumbo will have plenty of flavor and mine does not contain bay leaf. I prefer plain stocks so I can freeze them and use them in whatever dish I choose without worrying about any other flavors in the stock. If I want to add flavor, I can add some water and low simmer a bit before using it, but I've never needed to.
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