- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: How to tweak to a seafood gumbo?
Posted on 5/12/19 at 10:39 am to FootballNostradamus
Posted on 5/12/19 at 10:39 am to FootballNostradamus
About 4 gallons of gumbo. (Stock plus seafood)
4-4.5 cups of roux. Dark as you can
Onions and shite
2 gallons of stock. Made with the peelings of 20 lbs of shrimp. I don’t put the heads in but to each his own. I put seafood base in the stock too. You should too. Make a real stock with extra roasted vegs. Fine strain the stock. Important.
8 or so gumbo crabs plus plenty other loose crab claws. Throw em in early.
1 lb crab claw meat thrown in early.
1 pint oysters throw in early.
Let all that cook together for a few hours. Don’t add all the stock you want this to be almost stewishly thick.
After that add 12 lbs shrimp and quart of oysters. Cook gently for 20-30 minutes. All of this will thin your gumbo significantly.
1 or 2 lbs lump crab meat just before serving.
Never let it boil hard.
ETA. The freshest seafood you can get your hands on. Makes a difference.
4-4.5 cups of roux. Dark as you can
Onions and shite
2 gallons of stock. Made with the peelings of 20 lbs of shrimp. I don’t put the heads in but to each his own. I put seafood base in the stock too. You should too. Make a real stock with extra roasted vegs. Fine strain the stock. Important.
8 or so gumbo crabs plus plenty other loose crab claws. Throw em in early.
1 lb crab claw meat thrown in early.
1 pint oysters throw in early.
Let all that cook together for a few hours. Don’t add all the stock you want this to be almost stewishly thick.
After that add 12 lbs shrimp and quart of oysters. Cook gently for 20-30 minutes. All of this will thin your gumbo significantly.
1 or 2 lbs lump crab meat just before serving.
Never let it boil hard.
ETA. The freshest seafood you can get your hands on. Makes a difference.
This post was edited on 5/12/19 at 11:30 am
1
Posted on 5/12/19 at 12:02 pm to GregMaddux
quote:
8 or so gumbo crabs plus plenty other loose crab claws. Throw em in early.
1 lb crab claw meat thrown in early.
1 pint oysters throw in early.
Damn, not used to throwing in seafood this early into a dish.
quote:
Let all that cook together for a few hours.
What sort of temps we talking? Seems like a super long time to cook seafood.
quote:
After that add 12 lbs shrimp and quart of oysters. Cook gently for 20-30 minutes. All of this will thin your gumbo significantly.
So if I want it to remain fairly thick I should add less shrimp? I’m gonna pass on adding oysters, that just doesn’t seem like the texture I’m going for.
Appreciate the help!
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News