re: Seafood gumbo advice

As much as I would have liked to use the gumbo crabs, I did cheat and used lump crab. Depended mainly on the stock as several suggested due to time, although I did use some shrimp heads, and it came out great!!

Took a small amount of the roux out of the main pot and used small amount of the seafood to make some just for us last night and saved the rest for our guests today. Came out solid, although I have to admit I think I’m just a chicken and sausage guy at heart.


Didn’t end up using fish, but I like the catfish idea mentioned earlier and may pick some up today to add.


Made a bowl for me without mussels first, then added them in for my wife and tried some of that as well after. Honestly not a huge fan of mussels but wasn’t bad for the flavor. The ones I got were shelled already and labeled as garlic mussels, and that was the main difference, brought the garlic up without much noticeable sea flavor, although I did just add a few and had already added scallops (texture of scallops was great and added a good meatiness to it). Saving most of the mussels for today because our guests like them too.

Thinking of keeping a seperate small pot with the mussels to let the try it both with and without, although I think most will like the added flavor and the texture they like in mussels.


Anyway, really appreciate all the help!! Didn’t do potato salad last night but am today (I’m also a fan and actually tend to skip rice altogether and just go with that, maybe that should be my post in the food confession thread Wife always wants rice though so I do have both ready).

May not do another seafood for a while but definitely a good cook and think our friends, none of whom are LA people, will enjoy it