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Message
re: Tell me everything I did wrong with my seafood gumbo (stock & roux quetions)
Posted on 10/7/14 at 5:17 pm to Gris Gris
Posted on 10/7/14 at 5:17 pm to Gris Gris
quote:
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.
plus its easier to remember how to make it
1
Posted on 10/7/14 at 5:26 pm to CAD703X
Listen to me, CAD! I speak the truth! You will have better seafood gumbo if you follow my lead and don't put big hunks of red bell pepper in it again. You could have used some file' in that seafood gumbo, too.
And, another thing, claw meat can have shells and picking through it is a monster because it shreds. Use crab fingers next time. Just check them for loose shell. You can do that quickly. Simmer them a bit before you add the shrimp. Thank you.
And, another thing, claw meat can have shells and picking through it is a monster because it shreds. Use crab fingers next time. Just check them for loose shell. You can do that quickly. Simmer them a bit before you add the shrimp. Thank you.
Posted on 10/7/14 at 5:41 pm to Gris Gris
quote:
Listen to me, CAD! I speak the truth!
i'm listening! i'm listening!
quote:
don't put big hunks of red bell pepper in it again.
ok ok noted
quote:
You could have used some file' in that seafood gumbo, too
i tried to find some but i'm gonna have to order it off amazon or something or make oteece or geauxt hand over some next time i'm in the mecca
quote:
claw meat can have shells
yep, found that out. left 'em in. just pick em out while eating.
quote:
Simmer them a bit before you add the shrimp. Thank you.
i dumped the crab claw meat directly into the gumbo long after it had the roux in it..maybe with 10 minutes left.
the shrimp was actually a tad undercooked but dat second helping
Posted on 10/7/14 at 5:50 pm to CAD703X
quote:
i dumped the crab claw meat directly into the gumbo
Good lawdy!!!
Posted on 10/7/14 at 9:04 pm to Gris Gris
Wait.. Seriously was that wrong?
Posted on 10/7/14 at 9:11 pm to CAD703X
It is in my opinion. There can be big shells and other things mixed into the meat. I always go through crabmeat, but I usually use jumbo lump and crab claws. Occasionally, I use claw meat.
Posted on 10/7/14 at 9:13 pm to Gris Gris
I'm going back to sausage and chicken.
Posted on 10/7/14 at 9:16 pm to CAD703X
You're going to do that after you got all the good advice on how to make your seafood gumbo better? Geez, you're more than halfway there. You give up on every dish you make that doesn't come out the way you'd like it to look and taste? I'd have to stop cooking if I went that route.
Posted on 10/8/14 at 9:48 am to Gris Gris
quote:
You give up on every dish you make that doesn't come out the way you'd like it to look and taste? I'd have to stop cooking if I went that route.
ok ok. its just a more expensive mistake in nashville to screw up seafood since its like finding water in the desert up here.
Posted on 10/8/14 at 9:51 am to CAD703X
should he even be cooking after the aged steaks incident?
Posted on 10/8/14 at 10:01 am to TigerMyth36
probably notPosted on 10/8/14 at 10:21 am to CAD703X
So, perfect your chicken and andouille/sausage gumbo, first, and then your next adventure in seafood will be a piece of cake.
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