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re: Another Seafood Gumbo Failure
Posted on 11/16/20 at 9:03 am to MorbidTheClown
Posted on 11/16/20 at 9:03 am to MorbidTheClown
Shells from #1 of shrimp IMO is/was the problem. Use head on shrimp... lots of them. A few crabs also.
Personally I would ditch the carrots and the cloves.
No need to cook stock for 5-7 hours...adding water as needed....which dilutes your already weak stock... may be an issue.
I have been known to buy #50-#100 of head on shrimp....remove the heads and make a large stock pot of 'shrimp' stock using the heads only. Freeze in appropriate size containers for your future use.
Crab bodies added early or late can add flavor as well. Lump or other crab meats obviously need to be added right before serving.
Personally I would ditch the carrots and the cloves.
No need to cook stock for 5-7 hours...adding water as needed....which dilutes your already weak stock... may be an issue.
I have been known to buy #50-#100 of head on shrimp....remove the heads and make a large stock pot of 'shrimp' stock using the heads only. Freeze in appropriate size containers for your future use.
Crab bodies added early or late can add flavor as well. Lump or other crab meats obviously need to be added right before serving.
1
Posted on 11/16/20 at 1:46 pm to LSU Tiger Bob
quote:
Use head on shrimp... lots of them. A few crabs also.
This was the key from our seafood gumbo going from below average to very good.
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