Another Seafood Gumbo Failure

Minus the dark roux for seafood gumbo and some of the stock seasonings (Basil, Thyme, and Clove), I don't see anything particularly wrong with this recipe. And those aren't even wrong per se, they're just my personal preferences.

Also, I don't usually bake the shrimp shells, but I doubt that would have that much of an impact either way.

quote:

---

Where's the pepper? Cayenne or Tony's or other seasoned blend?

---

i added a little at a time.

salt, black pepper, garlic powder and onion powder.

quote:

---

black pepper

---

It's great and I use the heck out of it, but for Gumbo you need some fire IMO.

Was it missing salt?

Did you add any hot sauce?

A few caveats: I'm from Bayou Lafourche, I don't like overly thick gumbo, and I don't usually make a separate stock for gumbo. I do not think gumbo needs to be simmered for hours and hours, either--especially a seafood gumbo. I also like a light roux for seafood gumbo, and it's typically more of a soup in consistency than a stew.

You used a "restaurant" style approach to this gumbo, not a homestyle one. You essentially made a gumbo base and then planned to add the seafood. I suggest that you try a more homestyle approach--
--try making the roux and adding the chopped onions to stop the roux's cooking. You need to keep stirring, and the onions will 'fry' in the roux. Once they're nicely colored (it may take a while, depending on amount of onions/roux/size of pot), you add the rest of the trinity, and keep cooking until the veggies are wilted/soft. If you use sausage/ham/tasso or other smoked meat in your seafood gumbo (very common where I'm from), add it now and cook for a bit with the veg.
--then, add the stock, chopped garlic, bay leaf, hot sauce, a little lemon juice (seafood needs some acid, imho), and bring to a boil. Simmer for about 1/2 hr or so until the foaming subsides (indicates that the veg are cooked).
--add your seafood, starting with the shrimp and (part of the) crabmeat, and waiting a little bit to add the oysters. Simmer until all are cooked, then add the reserved crabmeat. I like to do this bc crab adds great flavor to the gumbo, but cooking it at a boil will break it to shreds. Put some extra in at the end and it will stay in decent chunks.
--season as needed with chopped parsley, chopped green onions, extra hot sauce, worcestershire or a few drops of fish sauce, etc.

If you're still lacking seafood oomph, either up the amount of seafood you're adding to the pot or sneak in a few pinches of powdered dried shrimp (sorry if you're not in LA, bc powdered dried shrimp is fairly easy to find at local supermarkets).

Good luck with perfecting your gumbo to your own taste.

All very good advice. I’m a fan of the dried shrimp powder, I also often use shrimp bullion (I’ve had to hit one of the Hispanic groceries to find this lately). And I pour the oyster liquor in while it’s still simmering, but hold the oysters and drop 2-3 in the bowl just before ladling in the hot gumbo-that plumps them up without them getting tough.

Ditch the carrots and the cloves.

Use shrimp heads....or...and this is where our grandparents got it right... Use more seafood.

Boil. Strain.

In a separate pot make a dark roux. Brown off your celery, onions, and bell pepper in the roux.

Add a cup or so of liquid to it. Stir. Add back to stock.

Add seasoning to taste at this point.

Drop seafood in order of slowest to fastest cooking.

Taste again. Tweak seasoning.

Done.

thanks for all of the advice. I really want to get this right.

It takes so much time and effort, it really sucks when it doesn't come out right.

quote:

---

I don't think shells from 1# of shrimp are going to make a very strong stock at 12 cups

---

how much would you use for 12 cups? I'll get 100# if it will make it right.

My MIL is 89 yrs old and loves seafood gumbo. I'm determined to make this for her while she's still around.

12 cups is 3/4 gallon, right? so, 5-6 lbs of shrimp?