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Started By
Message
Cook ahead Seafood Gumbo Question
Posted on 12/21/11 at 6:24 pm
Posted on 12/21/11 at 6:24 pm
Im serving seafood gumbo for Xmas day, but have to make it on Xmas eve morning.
Never done it like this before. While using the shrimp stock and oyster juice as stock in the gumbo should I not add the actual shrimp and oysters until I reheat it on Xmas day?
Was planning on leaving the gumbo crabs in?
Any thoughts??
Never done it like this before. While using the shrimp stock and oyster juice as stock in the gumbo should I not add the actual shrimp and oysters until I reheat it on Xmas day?
Was planning on leaving the gumbo crabs in?
Any thoughts??
2
Posted on 12/21/11 at 6:25 pm to Nafregit
i hold off on adding the shrimp and oysters till CHRISTmas day
Posted on 12/21/11 at 6:29 pm to Nafregit
Leave seafood out til Christms day. RE-heat stock lett simmer a while. at about T -45 minutes put in oysters, turn up heat a bit, and at T -20 minutes shrimp.
Posted on 12/21/11 at 8:36 pm to Walt OReilly
I agree...but I would add the oysters until T-5. And crabmeat, you have crabmeat right?, at T-2.
Posted on 12/21/11 at 8:43 pm to pooponsaban
If he has claw put it in wehn making it, it is the most powerful flavor ingredient(outside of shrimp/fishstock) and will develop overnight.
Posted on 12/21/11 at 8:49 pm to CITWTT
quote:
Leave seafood out til Christms day. RE-heat stock lett simmer a while. at about T -45 minutes put in oysters, turn up heat a bit, and at T -20 minutes shrimp.
I respect your opinions (you certainly know more about cooking than I ever will), but I wouldn't put the oysters in that early. I agree with the shrimp-15 or 20 minutes before serving, but I like to put the oysters in at the very end-maybe 5 minutes before serving. Just my opinion.
Posted on 12/21/11 at 9:07 pm to pooponsaban
Of course. I assume backfin or claw meat will go in at the beginning. I should have specified lump for the end.
Posted on 12/21/11 at 9:09 pm to pooponsaban
quote:
I should have specified lump for the end.
For sure. I'd add lump crab meat at the very end along with oysters.
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