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re: OT chefs, how does your seafood gumbo differ from any other gumbo?
Posted on 2/12/13 at 7:31 pm to chuckie
Posted on 2/12/13 at 7:31 pm to chuckie
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 2/12/13 at 7:35 pm
2
Posted on 2/12/13 at 7:55 pm to OTIS2
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.
Posted on 2/12/13 at 8:13 pm to OTIS2
quote:
And it has okra...because it's gumbo.
Mine is called Gris Gris Gumbo.
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