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Started By
Message
Trout in seafood gumbo?
Posted on 2/19/17 at 8:36 am
Posted on 2/19/17 at 8:36 am
Anyone try this? Crab meat is too expensive and I have a bag of specks in my freezer. My gut is telling me it would crumble into to small of pieces.
Posted on 2/19/17 at 8:51 am to TigerBlood17
Meat would never hold up. Would have to be redfish and I'm not sure how that would taste with a roux.
Go buy come claw meat or something. Should be able to find it for a decent price.
Go buy come claw meat or something. Should be able to find it for a decent price.
Posted on 2/19/17 at 8:52 am to TigerBlood17
No. If you can't afford crab, don't make seafood gumbo.
This post was edited on 2/19/17 at 8:53 am
Posted on 2/19/17 at 12:23 pm to TigerBlood17
Redfish or black drum fillets are what you want for that. You can boil the fillets in crab boil and it will break off in chunks like jumbo lump crab meat. You can tell the difference, but it's less noticeable in something like a gumbo. People from Texas or the north on the other hand wont be abe to tell the difference.
Posted on 2/19/17 at 12:26 pm to TigerBlood17
Monk fish is a good substitute.
Posted on 2/19/17 at 1:58 pm to t00f
Spec flesh is too fragile, sheepshead would work well.
Posted on 2/19/17 at 2:13 pm to TigerBlood17
I always put catfish in my seafood gumbo. I like it better than crab. It breaks up but there are still small pieces....and I think that's what you want, not big, overwhelming pieces.
Posted on 2/19/17 at 4:56 pm to TigerBlood17
If you want a seafood gumbo with fish just make a courtbullion. It's great. If I want gumbo I do sausage and chicken. If I want seafood I make courtbullion.
Posted on 2/20/17 at 1:06 am to Zach
Fish in a gumbo, lawd, that's worse than people who put oysters in a gumbo, or even worse folks who put sausage in a seafood gumbo.
Posted on 2/20/17 at 1:27 am to TigerBlood17
No. The meat would get all stringy and it would end up looking like you never added it in the first place.
I wouldn't do it.
Take those specks and fry them up. Way better that way.
I wouldn't do it.
Take those specks and fry them up. Way better that way.
Posted on 2/20/17 at 6:55 am to andouille
The monkfish tail meat is dense, firm and boneless, with a mild sweet taste. Often compared to the texture of scallops or lobster meat, the uncooked meat is an off white to a pale gray color that is covered with a bluish membrane. Make sure that you remove that membrane before cooking.
info on monkfish
info on monkfish
Posted on 2/20/17 at 7:10 am to TJG210
quote:
people who put oysters in a gumbo
Make the best gumbo.
Posted on 2/20/17 at 7:44 am to TJG210
quote:
that's worse than people who put oysters in a gumbo,
Wat
Posted on 2/20/17 at 9:42 am to TJG210
quote:yes
Fish in a gumbo, lawd, that's worse than
quote:wait
oysters in a gumbo
quote:yes.
or even worse folks who put sausage in a seafood gumbo.
Posted on 2/20/17 at 10:05 am to TJG210
Personally, I wouldn't make seafood gumbo without oysters and use the oyster liquor for stock
Posted on 2/20/17 at 12:26 pm to LSU$$$
The old Airline Motors restaurant in LaPlace used to serve chicken, Andouille, and oyster gumbo that was excellent.
Posted on 2/20/17 at 1:11 pm to TJG210
You ain't ate right till ya had a poul d'eaux and oyster gumbo. Float the covers for 2 days straight after eating a couple bowls.
Posted on 2/20/17 at 3:22 pm to OTIS2
If oysters in gumbo is wrong, I don't wanna be right.
This post was edited on 2/20/17 at 3:23 pm
Posted on 2/20/17 at 3:31 pm to TH03
Preach. Added a fresh pint to two quarts of duck, chicken and smoked sausage batch last week and it was excellent.
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