Fish Sauce in Gumbo

I do it every time I make gumbo. I do it for pretty much every savory type of stew or soup.

It definitely adds to the flavor.

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so you can report back on how dumb an idea it was.

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Pretty much every recipe including the gumbo recipe you use was developed through trial and error. Thanks for your input.

I have used dashi as my stock for seafood gumbo a few times. It is a very subtle difference versus using a normal seafood stock.

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have used dashi as my stock for seafood gumbo

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Good to know, I’ll try that too.

I’m looking for Umami in my chicken and sausage gumbo. I’ve added tomato paste, only about a tablespoon and that’s a great addition. Not enough to taste any tomato flavors and I don’t like the look of tomato but it adds a great savory full mouthfeel that’s great

I put fish sauce in the last chicken noodle soup i made and it was great. Im making a gumbo right now and i think im gonna add some.

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Im making a gumbo right now and i think im gonna add some.

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Please report back

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I’m looking for Umami in my chicken and sausage gumbo.

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Hold back on salting the gumbo until after you add the MSG to get the level of num num num you're looking for, though, so you don't oversalt it.



For a seafood gumbo, though, I'd be open to giving fish sauce a try to bump the glutamates up.

Ceases to be gumbo. But prob good eats

Used a fish stock from the store for a shrimp and crab gumbo last year. Tasted like crap, looked at the package and the fish stock had fish sauce as an ingredient. Just glad I tasted the it before putting in the shrimp and crab.