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Any Issues Cooking Seafood Gumbo Day Before Party?
Posted on 3/20/19 at 10:07 am
Posted on 3/20/19 at 10:07 am
I've cooked many chicken and sausage gumbos ahead of time and reheated the next day for a party. I don't cook seafood gumbo that often and have never done it a day before it's to be served. Is there any issue with doing this for a seafood gumbo? My worry is messing up the texture of the crawfish, shrimp, oysters, crab, etc. I don't plan to bring the pot back to a rolling boil or anything when serving, but will letting all of that sit a day mess up the texture? Should I cook everything but the seafood the day before, then add the seafood and cook just before serving?
I have a good seafood stock already made if that matters.
I have a good seafood stock already made if that matters.
5
Posted on 3/20/19 at 10:10 am to SUB
No, not at all. You can cook the base and if worried about the shrimp, crab, oysters, crawfish, just bring the stock to a boil and add it just prior to serving.
It will only take a few minutes for all that stuff to cook anyway, and you'll know it's fresh.
It will only take a few minutes for all that stuff to cook anyway, and you'll know it's fresh.
Posted on 3/20/19 at 10:11 am to SUB
I don't mind a reheated seafood gumbo, but I was raised on homemade gumbos, not fancy-pants restaurant style with seafood dropped in at the last minute. (Consider your audience.)
If you do cook it in advance, be sure to cool quickly & thoroughly, as seafood gumbo will spoil more easily than chicken/sausage. You might also consider holding back a little crabmeat to add when you're reheating. The crabmeat suffers the most in the reheat--it goes all stringy.
N.B. I don't put crawfish in a seafood gumbo.
If you do cook it in advance, be sure to cool quickly & thoroughly, as seafood gumbo will spoil more easily than chicken/sausage. You might also consider holding back a little crabmeat to add when you're reheating. The crabmeat suffers the most in the reheat--it goes all stringy.
N.B. I don't put crawfish in a seafood gumbo.
Posted on 3/20/19 at 10:11 am to SUB
Make the gumbo with the stock only, and hold back the shrimp, crabmeat, and oysters (if using all three).
You could cook a bit of shrimp and gumbo crabs into the premade portion, but I'd hold back the other seafood, including at least 3/4 of the shrimp you intend to use.
You could cook a bit of shrimp and gumbo crabs into the premade portion, but I'd hold back the other seafood, including at least 3/4 of the shrimp you intend to use.
Posted on 3/20/19 at 10:40 am to Y.A. Tittle
Thanks for the input fellas. 
Posted on 3/20/19 at 11:08 am to SUB
I would make everything except the adding the seafood.
Reheat on day of and add all seafood.
I personally put the shrimp in near the end so they don't overcook and my crabmeat literally right before serving. I don't like it turning into little white strings, I like pieces of crabmeat still intact.
Reheat on day of and add all seafood.
I personally put the shrimp in near the end so they don't overcook and my crabmeat literally right before serving. I don't like it turning into little white strings, I like pieces of crabmeat still intact.
Posted on 3/20/19 at 11:59 am to SUB
When my mom would cook a big one for holidays, she used to make her gumbo with cheap stew crabs halves and dried shrimp the day before so their flavor could cook in to fortify the stock. Then, on serving day, she'd bring it back to temperature and just let it percolate while she got her sides prepared and would add the glamour shrimp, lump crabmeat, and oysters to the gumbo ten minutes before serving.
I have no direct personal experience to offer because I can't cook a seafood gumbo worth eating to save my life, but I sure do eat a lot of them around the holidays.
I have no direct personal experience to offer because I can't cook a seafood gumbo worth eating to save my life, but I sure do eat a lot of them around the holidays.
This post was edited on 3/20/19 at 12:17 pm
Posted on 3/20/19 at 1:02 pm to TigerstuckinMS
I cook the gumbo, and add crab meat and fish filets to it for flavoring and texture in the cook, then before serving add my shrimp, oysters and lump crab meat about ten minutes before serving.
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