Trout in seafood gumbo?

Meat would never hold up. Would have to be redfish and I'm not sure how that would taste with a roux.

Go buy come claw meat or something. Should be able to find it for a decent price.

Redfish or black drum fillets are what you want for that. You can boil the fillets in crab boil and it will break off in chunks like jumbo lump crab meat. You can tell the difference, but it's less noticeable in something like a gumbo. People from Texas or the north on the other hand wont be abe to tell the difference.

Spec flesh is too fragile, sheepshead would work well.

If you want a seafood gumbo with fish just make a courtbullion. It's great. If I want gumbo I do sausage and chicken. If I want seafood I make courtbullion.

No. The meat would get all stringy and it would end up looking like you never added it in the first place.




I wouldn't do it.


Take those specks and fry them up. Way better that way.

The monkfish tail meat is dense, firm and boneless, with a mild sweet taste. Often compared to the texture of scallops or lobster meat, the uncooked meat is an off white to a pale gray color that is covered with a bluish membrane. Make sure that you remove that membrane before cooking.

info on monkfish

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that's worse than people who put oysters in a gumbo,

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Wat

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Fish in a gumbo, lawd, that's worse than

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yes

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oysters in a gumbo

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wait

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or even worse folks who put sausage in a seafood gumbo.

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yes.

The old Airline Motors restaurant in LaPlace used to serve chicken, Andouille, and oyster gumbo that was excellent.

If oysters in gumbo is wrong, I don't wanna be right.