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re: Trout in seafood gumbo?
Posted on 2/20/17 at 4:46 pm to TigerBlood17
Posted on 2/20/17 at 4:46 pm to TigerBlood17
I have a 'use what ya got' mentality. While specks wouldn't be my first choice for a fish to add to a gumbo, if it's what you have....
I would try to find some gumbo crabs, even if they are frozen when making your stock. I think the trick to using the specks is..cut into bite size pieces, and add in at the very last minute...about the same time as the shrimp and oysters, If you stir use a knife, and stir very little so as not to break up the fish.
I would try to find some gumbo crabs, even if they are frozen when making your stock. I think the trick to using the specks is..cut into bite size pieces, and add in at the very last minute...about the same time as the shrimp and oysters, If you stir use a knife, and stir very little so as not to break up the fish.
Posted on 2/20/17 at 8:56 pm to LSU Tiger Bob
I wrap redfish filets in cheesecloth and drop it in the crawfish boil for a minute. Taste like lump crab meat
Posted on 2/20/17 at 11:52 pm to LEASTBAY
I sauté redfish fillets until crisp on the edges and put large pieces in each bowl before adding the gumbo and rice.
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