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Started By
Message
Ughh!!! Shrimp Crab Seafood Gumbo
Posted on 2/14/15 at 5:00 pm
Posted on 2/14/15 at 5:00 pm
I put 2oz of zat's crab boil concentrate in with the shrimp heads/ shells to make my stock...
Flavor all came together nicely but seems too strong on the spicey side(peppery)... Will the rice cut down the heat enough?
Flavor all came together nicely but seems too strong on the spicey side(peppery)... Will the rice cut down the heat enough?
7
Posted on 2/14/15 at 5:12 pm to Zephyrius
Nope.
Posted on 2/14/15 at 5:29 pm to Martini
quote:
Nope.
Guess I'll put extra napkins out 'cause this batch is going to clear the sinuses...
Posted on 2/14/15 at 5:38 pm to Zephyrius
Quit being a wuss.
Posted on 2/14/15 at 5:53 pm to Zephyrius
quote:
I put 2oz of zat's crab boil concentrate in with the shrimp heads/ shells to make my stock...
Why did you add that? I'm curious.
Might want to put some milk out and serve ice cream for dessert.
This post was edited on 2/14/15 at 5:54 pm
Posted on 2/14/15 at 6:00 pm to Gris Gris
quote:
Why did you add that? I'm curious.
because I really don't do seafood gumbo much(I don't know what i'm doing)... only my third attempt ever. I read in another thread where someone was asking about jazzing up their gumbo and somebody mentioned crab boil... I didn't think 2oz would be so potent.
I got an extra 2 lbs of shrimp I was going to put in the last 30min... I'm considering using it for a pasta instead.
I'm sad/ mad because I nailed the flavor...
This post was edited on 2/14/15 at 6:05 pm
Posted on 2/14/15 at 6:04 pm to Zephyrius
You could add more roux, chicken stock, trinity, etc to dilute it. Then add those extra shrimp.
This post was edited on 2/14/15 at 6:05 pm
Posted on 2/14/15 at 6:04 pm to Zephyrius
Putting crab boil in a gumbo stock is the biggest fail I've seen on this esteemed board in a long while.
Posted on 2/14/15 at 6:06 pm to Zephyrius
Yeah, that's pretty potent stuff. I'm not sure I'd enjoy my gumbo tasting like crab boil. If you make a good shrimp stock, you should be fine. Add cayenne or hot sauce if you want it peppery, but not so much that it's too hot to eat. I let folks use whatever pepper source they want for their own bowls.
I'd save those shrimp for something else.
Sorry about your issue, but you experimented and it didn't work out. There's nothing wrong with that. Live and learn.
I'd save those shrimp for something else.
Sorry about your issue, but you experimented and it didn't work out. There's nothing wrong with that. Live and learn.
Posted on 2/14/15 at 6:12 pm to Stadium Rat
quote:
You could add more roux, stock, trinity, etc to dilute it.
I added 32oz of swanson's vegetable stock already... More roux too?
My daughter doesn't think its too bad but I'm more worried about making it palatable for the out of town guests.
Posted on 2/14/15 at 6:23 pm to Zephyrius
Peel some potatoes and throw them in the pot. Remove them before you serve. They make take some of the spice out of the gumbo.
Posted on 2/14/15 at 6:23 pm to Zephyrius
Tomato sauce will cut the heat. But tomato sauce in a gumbo?
Posted on 2/14/15 at 6:24 pm to Zephyrius
Cut up a few uncooked potatoes in large chunks and place them in the pot with the gumbo. Remove before serving - they will absorb some of the spice and reduce the overall heat content.
Posted on 2/14/15 at 6:36 pm to pmacneworleans
Thanks... gonna try that.
Posted on 2/14/15 at 7:01 pm to Zephyrius
Dilute it with something
Maybe throw a potato in there to see if that will draw out some if the spices
Maybe throw a potato in there to see if that will draw out some if the spices
This post was edited on 2/14/15 at 7:02 pm
Posted on 2/14/15 at 7:19 pm to Walt OReilly
First off, I use crab boil as a seasoning in my gumbo. It has an excellent array of oil based flavors...bay, clove, etc. but I use a capful in a 5-quart pot! 2 oz is gonna melt grammaws amalgam fillings right outta her head. Only thing to do is make another bland batch and dilute it.
Posted on 2/14/15 at 7:22 pm to hungryone
A dab in a seafood gumbo is a good thing, though I don't always...and usually don't make a seafood gumbo anyway.
Posted on 2/14/15 at 7:25 pm to OTIS2
And I agree with HG, make some more roux, add some stock, incorporate into the screw up and go from there. Order pizza as an app while the guests empty your liquor cabinet .
Posted on 2/14/15 at 7:40 pm to TypoKnig
quote:
Peel some potatoes and throw them in the pot. Remove them before you serve. They make take some of the spice out of the gumbo.
Posted on 2/14/15 at 8:08 pm to Charlie Arglist
2oz????!!!?????? 
:lol
I use it and other untraditional things in my seafood stock (like fish sauce) bit I will do a half teaspoon.
SO u seriously did a two ounce pour of liquid crab boil in a pot of food?:
:lol:
No way that is gonna be edible baw.
:lol I use it and other untraditional things in my seafood stock (like fish sauce) bit I will do a half teaspoon.
SO u seriously did a two ounce pour of liquid crab boil in a pot of food?:
:lol: No way that is gonna be edible baw.
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