OT chefs, how does your seafood gumbo differ from any other gumbo? | TigerDroppings.com

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chuckie
Member since Jun 2005
748 posts

OT chefs, how does your seafood gumbo differ from any other gumbo?



Or does it?
Do you use the same roux?
And outside the obvious, do you do anything or add anything different?







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Politiceaux
LSU Fan
Member since Feb 2009
15631 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


I put a jar of peanut butter in just after the shrimp and before the crab.





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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


The darkest roux I can make as all of the liquids coming from the ingredients(shrimp, crabs and oysters) will dilute the stock of it.





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coolpapaboze
Penn Fan
Parts Unknown
Member since Dec 2006
8165 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


quote:

I put a jar of peanut butter in just after the shrimp and before the crab.


Crunchy or smooth?






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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26619 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


I have no idea whether mine differs from any other gumbo. Differs from some I've seen here and in restaurants. I use a very dark roux, strong stock usually made with just shrimp shells and it's unadulterated...no okra and no tomatoes. Seafood is added just before serving and only to the amount being served. No foreign herbs and spices. Trinity, garlic and green onions. No bay or any of that stuff. File' is added by the dinner guests.





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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


His thread should be stickied for F&D board posterity.





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coolpapaboze
Penn Fan
Parts Unknown
Member since Dec 2006
8165 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


He can't be serious with that shite. What's really disturbing is all the idots saying "I have no idea what that would be like or why you do it, but I'll try it!!!!!!" This is how Red Lobster stays in business.





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ragincajun03
LA-Lafayette Fan
Energy Capital of the World
Member since Nov 2007
5445 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


quote:

The darkest roux I can make as all of the liquids coming from the ingredients(shrimp, crabs and oysters) will dilute the stock of it.


This, as well as if I'm thinking ahead of myself when peeling the shrimp before freezing them for a future gumbo, I also boil the heads and freeze the juice for stock.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27864 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


Use a shrimp stock, or one with shrimp and crab. I use bay leaf and a small amount of herbs ...basil, thyme and oregano. I use file, added within 30 minutes of serving. The seafood goes in with the green onion, when I cut the fire, just before the parsley is added. And it has okra...because it's gumbo.


This post was edited on 2/12 at 7:35 pm


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Arkla Missy
Arkansas Fan
Ark-La-Miss
Member since Jan 2013
7959 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


quote:

Use a shrimp stock, or one with shrimp and crab. I use bay leaf and a small amount of herbs ...basil, thyme and oregano. I use file, added within 30 minutes of serving. The seafood goes in with the green onion, when I cut the fire, just before the parsley is added.

Pretty much this.
quote:

And it has okra...because it's gumbo.

Definitely this.






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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
5390 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


I made a committment after lurking here for a while and before posting the first time. After witnessing monumental meltdown Gumbo strings I decided to never drag my soul into the bottomless pit of making a comment and having twenty people scream BLASPHEMER!







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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26619 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


quote:

And it has okra...because it's gumbo.


Mine is called Gris Gris Gumbo.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27864 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?








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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26619 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


And, for some people, there are after affects.





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27864 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


Yep...they have to eat "gumbo" without okra.





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Tbobby
USA Fan
Member since Dec 2006
3591 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


The reason I use okra is for the seeds. They look like crab eyeballs. Love the texture.





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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26619 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


quote:

they have to eat "gumbo" without okra.


Okra actually causes a different type of side effect.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27864 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


Okra give you gas, GG?





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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26619 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


Not me!





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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: OT chefs, how does your seafood gumbo differ from any other gumbo?


Are you getting all pissy on us?





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