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Started By
Message
re: My Seafood Gumbo is bland and boring
Posted on 3/8/21 at 8:05 pm to My2ndFavCivilNgineer
Posted on 3/8/21 at 8:05 pm to My2ndFavCivilNgineer
A little acid does a lot to make a gumbo taste great. Try lemon juice or wine.
1
Posted on 3/8/21 at 9:16 pm to Stadium Rat
Tomatoes have acid too
Posted on 3/8/21 at 9:18 pm to My2ndFavCivilNgineer
Oysters you shuck yourself. The ones in the tub aren't briny enough.
This post was edited on 3/8/21 at 9:22 pm
Posted on 3/8/21 at 9:33 pm to My2ndFavCivilNgineer
Add some crab bodies to it
Makea stock with some boiled shrimp peelings
Oyster with the liquour
Clam juice
Scallops (not a LA ingredient but great in a seafood gumbo)
Hit it with a little soy sauce or fish sauce to give it a nice Miami flavorl
Makea stock with some boiled shrimp peelings
Oyster with the liquour
Clam juice
Scallops (not a LA ingredient but great in a seafood gumbo)
Hit it with a little soy sauce or fish sauce to give it a nice Miami flavorl
Posted on 3/9/21 at 6:50 am to GRTiger
quote:
How does this make a gumbo? Do you add water or some other liquid that you just didn't point out?
Boiling..... Common sense
quote:
That seems like a really long time.
It is but it works. And again in water like making a stock.
Posted on 3/9/21 at 7:36 am to My2ndFavCivilNgineer
I use the little dried shrimp to boost my flavor. That and a little old bay.
Posted on 3/9/21 at 7:42 am to Swine Spectator
I'm assuming the down votes are for the anchovy suggestion. Some chefs substitute them for salt in seafood dishes (e.g. a marinara for fried calamari). You don't taste them directly, but they add a briny taste to the dish.
Posted on 3/9/21 at 9:34 am to Swine Spectator
If you're in Houston, go to Capt. Tom's seafood house and try their seafood gumbo. That's what it should taste like.
Posted on 3/9/21 at 11:08 am to SUB
quote:
Tomatoes have acid too
Incoming!
Posted on 3/9/21 at 11:52 am to saintsfan1977
quote:
I've made a shrimp gumbo that was delicious and I seldom use stock. Cook the roux and the vegetables for a few hours. Add your shrimp and cook it for 10 to 15 minutes. Add green onions while the shrimp cook. Should be perfect.
Sounds like it might be just a wee bit dry
Posted on 3/9/21 at 3:25 pm to My2ndFavCivilNgineer
quote:
Made a shrimp gumbo that was delicious and I seldom use stock. Cook the roux and the vegetables for a few hours. Add your shrimp and cook it for 10 to 15 minutes. Add green onions while the shrimp cook. Should be perfect.
Whatever you do don't do this
Posted on 3/9/21 at 3:47 pm to My2ndFavCivilNgineer
keep doing seafood stock, oyster liquor, dried shrimp, etc
Put an 8 oz filet of redfish or trout in a food processor and pulse until chopped up fine into a paste almost
add that in whenever you add your veggies in the roux. make sure to stir in really well or you'll get fish balls. it should disintegrate once you add your liquid.
that adds a good depth of seafood flavor to your gumbo base.
Put an 8 oz filet of redfish or trout in a food processor and pulse until chopped up fine into a paste almost
add that in whenever you add your veggies in the roux. make sure to stir in really well or you'll get fish balls. it should disintegrate once you add your liquid.
that adds a good depth of seafood flavor to your gumbo base.
Posted on 3/9/21 at 7:44 pm to My2ndFavCivilNgineer
Gumbo is one of the few dishes I actually use a decent amount of Tony’s on. I also use a fair amount of Morton’s Nature Seasoning. All the usuals i.e. trinity, homemade roux, homemade stock are necessary but you have to add some spice too.
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