re: Seafood gumbo recipe

quote:

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I ain’t trying to start some fight about okra and tomato usage in gumbo. Just wanna find a good recipe.

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Here's my take on the whole "Okra, no okra, tomato, no tomato" debate. You are cooking it to your liking, if you want that in your gumbo, then by all means, add it and screw what other's think.

As for me I make my roux nice and dark, add my trinity and cook it down a bit and for liquid, I'm a big proponent of only adding seafood type stock. I make shrimp stock, fish stock and save oyster liquor when I open oysters fresh, so I have plenty of that stuff on hand to use in my seafood gumbos. I also make sure to add some halved gumbo crabs early in the cooking process.

As for adding shrimp, oysters, crab meat or most any other type seafood, I only do that near the end of cooking time since they cook so fast. Oysters and shrimp cooked for a long time tend to toughen up as they lose more and more liquid--and crab meat will tend to fall apart as it's stirred more and more.