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How to tweak to a seafood gumbo?
Posted on 5/12/19 at 10:16 am
Posted on 5/12/19 at 10:16 am
Need the F&D Board's expertise here. I'm a bit of a staunch meat-only traditionalist when it comes to gumbo. I've just always thought the textures work better and would prefer to have seafood in something like etouffee instead of gumbo.
However, much as karma has a sense of humor, I'm now dating a vegetarian who's never had gumbo before so I'm trying to tweak my recipe for my first ever seafood gumbo.
Any tips on what exactly I need to do to tweak it? My regular sausage and duck gumbo is about as typical as it gets. I'm assuming I should change the stock and like all seafood dishes I should add the seafood in at the very end to keep from overcooking. Any other tips? Any recommendations on what's the best seafood to use?
Appreciate the help! If you have any tips on keeping it from getting clear and brothy, that's my biggest concern and the reason why I always do meat only bc I prefer it super dark and thick.
Thanks!
However, much as karma has a sense of humor, I'm now dating a vegetarian who's never had gumbo before so I'm trying to tweak my recipe for my first ever seafood gumbo.
Any tips on what exactly I need to do to tweak it? My regular sausage and duck gumbo is about as typical as it gets. I'm assuming I should change the stock and like all seafood dishes I should add the seafood in at the very end to keep from overcooking. Any other tips? Any recommendations on what's the best seafood to use?
Appreciate the help! If you have any tips on keeping it from getting clear and brothy, that's my biggest concern and the reason why I always do meat only bc I prefer it super dark and thick.
Thanks!
2
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
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!
Posted on 5/12/19 at 12:03 pm to FootballNostradamus
quote:
I'm now dating a vegetarian
quote:
Any recommendations on what's the best seafood to use?
So she is a pescatarian? That's what I am and make only seafood gumbo, but that's what I grew up on too.
Make a good seafood stock, I usually use the shrimp shells and heads if i have them. Any other seafood scraps can go in there. I also throw in the veggie scraps after chopping up the trinity. I make a very dark roux and put shrimp and oysters in the gumbo and crab meat if I can find it cheap enough.People on here will probably downvote me but I also put about 1 lb of chopped catfish in a 6 cup stock recipe. I like catfish more than crab meat in gumbo. I also put okra in there but saute it for about 5 minutes so it isn't slimy before adding to the pot at the same time as the seafood.
Posted on 5/12/19 at 12:27 pm to FootballNostradamus
1. I hear ya but I think that’s the only way to get a real deep seafood flavor in the juice. I consider the early addition seafood as sacrificed for the sake of juice flavor. You could probably just add a few crabs early and only cook the others briefly if you want.
2. Almost boiling. It can boil a little just don’t let it roll.
3. I don’t like the oysters either. But they do add flavor. Don’t skip the small early addition. Tons of flavor and you won’t be able to find them in the pot.
4. You can skimp on the shrimp quantity compared to what’s I said. What I said is overkill. Some folks add cream of shrimp also which will thicken it obviously. Don’t see a problem with that.
2. Almost boiling. It can boil a little just don’t let it roll.
3. I don’t like the oysters either. But they do add flavor. Don’t skip the small early addition. Tons of flavor and you won’t be able to find them in the pot.
4. You can skimp on the shrimp quantity compared to what’s I said. What I said is overkill. Some folks add cream of shrimp also which will thicken it obviously. Don’t see a problem with that.
Posted on 5/12/19 at 5:51 pm to GregMaddux
First make a stock with the peeled shrimp heads and shells and a few gumbo crabs. Make your roux as normal. Add stock. I prefer a thinner seafood gumbo. Add seafood at the end.
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