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re: Tell me everything I did wrong with my seafood gumbo (stock & roux quetions)
Posted on 10/7/14 at 5:17 pm to Gris Gris
Posted on 10/7/14 at 5:17 pm to Gris Gris
quote:
Most folks do that. I do not. My gumbo will have plenty of flavor and mine does not contain bay leaf. I prefer plain stocks so I can freeze them and use them in whatever dish I choose without worrying about any other flavors in the stock.
plus its easier to remember how to make it
1
Posted on 10/7/14 at 5:26 pm to CAD703X
Listen to me, CAD! I speak the truth! You will have better seafood gumbo if you follow my lead and don't put big hunks of red bell pepper in it again. You could have used some file' in that seafood gumbo, too.
And, another thing, claw meat can have shells and picking through it is a monster because it shreds. Use crab fingers next time. Just check them for loose shell. You can do that quickly. Simmer them a bit before you add the shrimp. Thank you.
And, another thing, claw meat can have shells and picking through it is a monster because it shreds. Use crab fingers next time. Just check them for loose shell. You can do that quickly. Simmer them a bit before you add the shrimp. Thank you.
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