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Started By
Message
give me your best Seafood Gumbo tips....
Posted on 12/22/09 at 11:37 pm
Posted on 12/22/09 at 11:37 pm
My husband decided that he wants a Seafood Gumbo for Christmas dinner instead of the usual turkey and dressing. I'm a pretty good cook, but want tips and ideas that yall might have.
4
Posted on 12/22/09 at 11:45 pm to CaliforniaTiger
i personally wouldnt cook something that i need help on for thanksgiving
cook the normal stuff you are really good at and just go buy some really good gumbo to go with it
cook the normal stuff you are really good at and just go buy some really good gumbo to go with it
Posted on 12/22/09 at 11:46 pm to CaliforniaTiger
?
This post was edited on 12/22/09 at 11:52 pm
Posted on 12/22/09 at 11:56 pm to Deactived
like I said....I'm a Good cook, I know how to do a great gumbo, but was interested in any tips or suggestions.
Posted on 12/22/09 at 11:56 pm to yashadi
quote:
yashadi
did you edit another smartass comment?
Posted on 12/22/09 at 11:57 pm to Deactived
btw, it's Christmas not freakin' Thanksgiving...lol
Posted on 12/23/09 at 12:00 am to Deactived
oh and btw , dumarse....I'm in cali---I can't run to the store and buy gumbo. You guys should go crawl under a rock 
Posted on 12/23/09 at 12:18 am to CaliforniaTiger
Make a stock. I prefer a shrimp stock, myself, and do not put sausage or any other meats in the gumbo. Make it the day before serving, sans the seafood, which should be added just before serving, so it won't be overcooked.
I like a dark roux with seafood gumbo. No okra or tomatoes.
I like a dark roux with seafood gumbo. No okra or tomatoes.
Posted on 12/23/09 at 12:26 am to Gris Gris
good starter recipe
this doenst look like a bad base recipe .
I would go paper bag brown to red brown on the roux darkness, with shrimp stock, and do it sans tomatoes and okra. with file
also add quarted and cleaned blue crabs if you can find them or crab claws if thats easier
this doenst look like a bad base recipe .
I would go paper bag brown to red brown on the roux darkness, with shrimp stock, and do it sans tomatoes and okra. with file
also add quarted and cleaned blue crabs if you can find them or crab claws if thats easier
Posted on 12/23/09 at 12:41 am to CaliforniaTiger
And don't use any frozen crabmeat. I actually prefer shrimp gumbo, pure and simple. I'd use crab fingers, only, as far as the crab and oysters. No fish.
Allow each eater to add his or her own file, to the bowl.
Allow each eater to add his or her own file, to the bowl.
Posted on 12/23/09 at 12:52 am to Gris Gris
thanks GrisGris and Bama Bill ---good tips
I def never put sausage in my seafood gumbo, but was wondering about the okra
I def never put sausage in my seafood gumbo, but was wondering about the okra
Posted on 12/23/09 at 1:01 am to CaliforniaTiger
"To okra or not to okra" is a personal preference. Check this thread tomorrow and you'll probably find posts suggesting the addition of okra.
My preference is what I call, an "unadulterated" seafood gumbo. I want roux, stock and seafood flavor. That's what I like, with some fresh cut green onions sprinkled on top.
If you're an okra lover, by all means, add it.
My preference is what I call, an "unadulterated" seafood gumbo. I want roux, stock and seafood flavor. That's what I like, with some fresh cut green onions sprinkled on top.
If you're an okra lover, by all means, add it.
Posted on 12/23/09 at 1:33 am to Gris Gris
Best advice....After cooking get the temp down asap - Have had one spoil on christmas morning - not fun - Have had it happen to many friends also. We now place the pot in a ice water bath after removing from the fire - before we put into fridge
Posted on 12/23/09 at 6:05 am to Gris Gris
Make a stock. I prefer a shrimp stock, myself, and do not put sausage or any other meats in the gumbo. Make it the day before serving, sans the seafood, which should be added just before serving, so it won't be overcooked.
I like a dark roux with seafood gumbo. No okra or tomatoes. All of this.But, I like okra and I'll use file,too.
I like a dark roux with seafood gumbo. No okra or tomatoes. All of this.But, I like okra and I'll use file,too.
Posted on 12/23/09 at 6:33 am to Gris Gris
quote:
To okra or not to okra" is a personal preference. Check this thread tomorrow and you'll probably find posts suggesting the addition of okra.
I am going to be that person!
I love okra and love it more in seafood gumbo than chicken and sausage gumbo, But I just do not much as much in my seafood gumbo as I do in chic N sausage.
Posted on 12/23/09 at 7:11 am to CaliforniaTiger
Seafood gumbo is only as good as your stock, I probably spend more time on that than the actual gumbo.
Posted on 12/23/09 at 7:22 am to yellowfin
Just me but:
Use only fresh head-on Shrimp if you can find it.. using head and shells for stock.
I have no problem adding a little Andouille to a seafood gumbo, give a little hint of smoky flavor.
I always add okra to seafood gumbo.
Skip crawfish
Use only fresh head-on Shrimp if you can find it.. using head and shells for stock.
I have no problem adding a little Andouille to a seafood gumbo, give a little hint of smoky flavor.
I always add okra to seafood gumbo.
Skip crawfish
Posted on 12/23/09 at 7:25 am to yellowfin
quote:
Seafood gumbo is only as good as your stock, I probably spend more time on that than the actual gumbo.
I agree 100%. So many people don't understand how important this step is. It’s the difference between a good gumbo and a great one.
Posted on 12/23/09 at 8:46 am to KilonaTiger
quote:
Best advice....After cooking get the temp down asap - Have had one spoil on christmas morning - not fun - Have had it happen to many friends also. We now place the pot in a ice water bath after removing from the fire - before we put into fridge
My Mom had this happen to her because she didn't let the gumbo cool down enough before putting it in the fridge. I've never had it happen, but I always let it cool down before "fridging" it.
Posted on 12/23/09 at 9:01 am to Kajungee
quote:
Use only fresh head-on Shrimp if you can find it.. using head and shells for stock.
Thanks for that tip.......learn something new everyday.
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