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Started By
Message
re: First Gumbo, give me some pointers
Posted on 12/23/14 at 9:56 am to Trout Bandit
Posted on 12/23/14 at 9:56 am to Trout Bandit
quote:
That's called soup
Learn to make a dark roux and your gumbo wont be so thick.
1
Posted on 12/23/14 at 9:57 am to WDE24
Trinity doesn't have to be diced that finely.
Roux is easy to make. Microwave, in the Pot, OVen...so many ways. Worst case scenario, buy some Kary's roux if you can find it in a jar in case you burn the one you make.
The Better than Bullion tip is spot on.
Roux is easy to make. Microwave, in the Pot, OVen...so many ways. Worst case scenario, buy some Kary's roux if you can find it in a jar in case you burn the one you make.
The Better than Bullion tip is spot on.
Posted on 12/23/14 at 9:59 am to Reames239
quote:Do I just toss this in when simmering the shrimp heads/shells?
The Better than Bullion tip is spot on.
Posted on 12/23/14 at 10:11 am to WDE24
quote:
Do I just toss this in when simmering the shrimp heads/shells?
You don't need it. What I have been doing lately is roasting the shrimp shells in the oven for 30 minutes before putting in the water. Gives it a richer taste and the stock will be darker.
Posted on 12/23/14 at 10:12 am to WDE24
Don't use it if you are doing a seafood gumbo.
Posted on 12/23/14 at 10:23 am to WDE24
Yeah we only use the chicken version in Jambalaya or pastalaya.
I assumed maybe they had a seafood version, if not then yeah, don't use it.
I assumed maybe they had a seafood version, if not then yeah, don't use it.
Posted on 12/23/14 at 10:28 am to HeadyMurphey
quote:Interesting. I might try this.
What I have been doing lately is roasting the shrimp shells in the oven for 30 minutes before putting in the water. Gives it a richer taste and the stock will be darker.
Posted on 12/23/14 at 10:30 am to WDE24
Thicker the better is what my wife says and it applies to gumbo too
You're not making chicken soup.
You're not making chicken soup.
Posted on 12/23/14 at 10:42 am to mouton
Dude my gumbo is darker than most of the soups people try to pass off as gumbo.
ETA
ETA
This post was edited on 12/23/14 at 10:58 am
Posted on 12/23/14 at 10:45 am to WDE24
quote:
Any secret spice or ingredient you add?
Oh, and okra is a disgusting foul weed. Don't ruin your gumbo with it.
Posted on 12/23/14 at 10:48 am to AlxTgr
OP, you're gonna trust the opinion of somebody who's favorite team is Missouri?
Posted on 12/23/14 at 10:52 am to Trout Bandit
An Auburn fan would get that. You not getting it is pretty understandable.
Posted on 12/23/14 at 10:58 am to WDE24
If you want creole gumbo, use tomatoes. I don't.
If you like okra, add it. I don't.
If you prefer a thicker gumbo, make more roux than needed and you can add that if you want it thicker, but let it simmer and remove any sausage grease before you decide. It will reduce some during the simmer.
Don't overcook the sausage. A 30 minute simmer is plenty of time.
Don't add the shrimp until just before serving or it will be overcooked as it will
likely be in leftovers.
Don't use chicken stock in seafood gumbo when you're making a stock. If you need to shore up the stock, get the More Than Gourmet. It's not salty and it will be fine.
LINK
Don't use too much sausage or andouille in a shrimp or seafood gumbo. It can overpower the seafood flavor in no time making your efforts in the stock useless. I don't mix sausage and seafoods in gumbo as seafoods have a delicate flavor. The roux is heavy enough for a seafood. That's my personal preference.
Good luck. Enjoy and Merry Christmas!
If you like okra, add it. I don't.
If you prefer a thicker gumbo, make more roux than needed and you can add that if you want it thicker, but let it simmer and remove any sausage grease before you decide. It will reduce some during the simmer.
Don't overcook the sausage. A 30 minute simmer is plenty of time.
Don't add the shrimp until just before serving or it will be overcooked as it will
likely be in leftovers.
Don't use chicken stock in seafood gumbo when you're making a stock. If you need to shore up the stock, get the More Than Gourmet. It's not salty and it will be fine.
LINK
Don't use too much sausage or andouille in a shrimp or seafood gumbo. It can overpower the seafood flavor in no time making your efforts in the stock useless. I don't mix sausage and seafoods in gumbo as seafoods have a delicate flavor. The roux is heavy enough for a seafood. That's my personal preference.
Good luck. Enjoy and Merry Christmas!
Posted on 12/23/14 at 11:04 am to WDE24
quote:Personally, I wouldnt mix seafood with sausage. They are two separate styles of gumbo to me completely
shrimp and andouille gumbo
Posted on 12/23/14 at 11:05 am to WDE24
No tomatoes.
No okra.
Keep it simple.
So easy to make a good gumbo but so easy to make a good one bad too by trying to do too much.
No okra.
Keep it simple.
So easy to make a good gumbo but so easy to make a good one bad too by trying to do too much.
Posted on 12/23/14 at 11:06 am to oldcharlie8
quote:
instead of Andouille, use smoked sausage
I used smoke sausage instead of andouille in my red beans for the first time this past weekend.
Holy crap, I didn't know what I was missing!
Posted on 12/23/14 at 11:12 am to lsupride87
quote:
I wouldnt mix seafood with sausage. They are two separate styles of gumbo to me completely
Posted on 12/23/14 at 11:12 am to WDE24
This has to be a troll thread.
Peanut butter? Tomatoes? GTFO. Either use the search function or learn how to use Google to search the TD. Laziness is no excuse.
Peanut butter? Tomatoes? GTFO. Either use the search function or learn how to use Google to search the TD. Laziness is no excuse.
Posted on 12/23/14 at 11:21 am to SUB
quote:
Peanut butter?
quote:
Either use the search function
quote:lulz
Laziness is no excuse.
Posted on 12/23/14 at 11:26 am to AlxTgr
quote:
Oh, and okra is a disgusting foul weed. Don't ruin your gumbo with it.
You shut your whore mouth!
And OP, don't put that Cajun Garlic in your gumbo.
(I still think this is a troll thread, but whatever)
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