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Message
Need help with seafood gumbo
Posted on 9/27/17 at 9:50 pm
Posted on 9/27/17 at 9:50 pm
I always make smoked chicken and andouille gumbo. In fact I’m pretty good at it.
But the wife had some boiled shrimp so I decided to make a stock from the heads.
What is a way that I can make a shrimp and crab and oyster gumbo and still make it dark and Smokey like a chicken and sausage gumbo.
I prefer not to use okra because I don’t like it slimy.
Thanks in advance
But the wife had some boiled shrimp so I decided to make a stock from the heads.
What is a way that I can make a shrimp and crab and oyster gumbo and still make it dark and Smokey like a chicken and sausage gumbo.
I prefer not to use okra because I don’t like it slimy.
Thanks in advance
9
Posted on 9/27/17 at 10:00 pm to The Levee
Use a chicken stock made from smoked chicken skin and bones.
Posted on 9/27/17 at 10:03 pm to The Levee
I use a dark roux on both chicken and seafood gumbos. Add some andouille or Tasso.
Posted on 9/27/17 at 10:05 pm to The Levee
quote:
dark and Smokey
Has tendency to mask the seafood flavor. A lighter roux for seafood has always been my preference, but to each his own.
Posted on 9/27/17 at 10:17 pm to BlackCoffeeKid
Throw a dried chipotle or 2 in when making your stock. It will make your stock spicy but also give it some smokiness and color. Taste the stock every 10 minutes to make sure it doesn't get too spicy and pull the peppers out when the heat starts getting where you want it....of course you probably won't need to add cayenne to the gumbo. That combined with a medium to dark roux will make the gumbo dark and give it some smokiness. You can also quarter your onions, green peppers and throw them and stalks of celery on a charcoal grill at low heat....or a smoker.. for 20 minutes before making your roux.
Posted on 9/27/17 at 10:33 pm to The Levee
I use smoked sausage in my seafood gumbo. Don't have to put a ton and I wouldn't recommend a ton anyways.
I also still use a dark roux.
Lastly , if you fry the okra down good, it won't be slimy.
I also still use a dark roux.
Lastly , if you fry the okra down good, it won't be slimy.
Posted on 9/27/17 at 10:37 pm to The Levee
I use both smoked sausage and smoked (quality) ham in my seafood gumbo (crab, shrimp, & oyster).
Posted on 9/28/17 at 6:52 am to The Levee
quote:
What is a way that I can make a shrimp and crab and oyster gumbo and still make it dark and Smokey like a chicken and sausage gumbo.
Smoke flavor comes from smoked meats. Only thing I can tell you is to grill your crab and shrimp shells then use them to make a stock to try to get that flavor.
quote:
I prefer not to use okra because I don’t like it slimy.
I've been eating shrimp and okra gumbo for 40 years and never had a slimy one, of course my family doesn't add raw okra to a gumbo. You have to cook it down before you add it to your gumbo.
Posted on 9/28/17 at 7:18 am to CHEDBALLZ
a little liquid smoke works well
Posted on 9/28/17 at 10:10 am to chackbay
cook that okra first and it will de-slime(rope), it enhances seafood. always ate seafood gumbo on fridays, therefore no meat
Posted on 9/28/17 at 10:19 am to Sailorjerry
quote:
cook that okra first and it will de-slime(rope), it enhances seafood. always ate seafood gumbo on fridays, therefore no meat
The moment you add meat it's no longer a seafood gumbo.
Posted on 9/28/17 at 10:20 am to Martini
would love to get a good recipe for seafood gumbo. I've always wanted to cook it but, have never tried.
Posted on 9/28/17 at 10:21 am to msu202020
quote:
The moment you add meat it's no longer a seafood gumbo.
This is my stance as well. I've happily eaten many "seafood" gumbos with meat in them, and I guess they are okay for what they are, but if I'm making one it's only seafood.
Posted on 9/28/17 at 10:50 am to msu202020
quote:
The moment you add meat it's no longer a seafood gumbo.
So if seasoning meat is in it it is not seafood gumbo even though it has shrimp, crab and oysters?
Do I have to start saying red beans and sausage, mustard greens and pickle meat?
I'll just be sure to not invite you to try my meat gumbo that contains oysters, crab and shrimp.
Posted on 9/28/17 at 10:52 am to Martini
So many rules.....
Posted on 9/28/17 at 11:41 am to The Levee
Not sure why you'd want a seafood gumbo to taste "smokey." Seems like it would clash with the seafood flavor, but to each his own I guess. If you are using a seafood stock from boiled shrimp heads, just add something that's been smoked to the stock, preferrably something you could throw away. Or you could just add smoked sauasage and let it boil a while. Remove it when you are ready to add your roux to the stock. Pan fry the sausage and serve as appetizers with toothpicks.
Darkness comes from how long you cook your roux.
A rich seafood stock is key for making a good seafood gumbo IMO. Shrimp heads will get you close, but I love a good crawfish head stock. It turns an ok gumbo into something magical.
Darkness comes from how long you cook your roux.
A rich seafood stock is key for making a good seafood gumbo IMO. Shrimp heads will get you close, but I love a good crawfish head stock. It turns an ok gumbo into something magical.
This post was edited on 9/28/17 at 11:43 am
Posted on 9/28/17 at 11:43 am to SUB
quote:
but I love a good crawfish head stock. It turns an ok gumbo into something magical.
Crawfish bisque?
Get you some gumbo crabs for your seafood gumbo stock.
Posted on 9/28/17 at 11:48 am to The Levee
quote:
I always make smoked chicken and andouille gumbo. In fact I’m pretty good at it.
But the wife had some boiled shrimp so I decided to make a stock from the heads.
What is a way that I can make a shrimp and crab and oyster gumbo and still make it dark and Smokey like a chicken and sausage gumbo.
I prefer not to use okra because I don’t like it slimy.
Thanks in advance
You make it dark with a roux. You make it smokey with the sausage. Kind of hard to impart a heavy smoke flavor if your comparing it to a smoked chicken and sausage gumbo.
ETA: I guess you could also add a smoked turkey neck or smoked ham hock during the stock making phase. You could do it during the gumbo phase as well. But like others said, you'll probably mask the seafood a bit.
This post was edited on 9/28/17 at 11:54 am
Posted on 9/28/17 at 12:53 pm to The Levee
Like some other folks, I'm a purist when it comes to seafood gumbo, but that's my preference. I love the taste of the seafood in that roux and seafood stock. I continue to try and perfect shrimp or seafood gumbo. A strong stock is key to me.
I always make a dark roux, the same as I do for poultry gumbo. I prefer dark roux. Some folks prefer a light roux or a middle of the road roux with seafood.
Too much smoke and/or meat flavors can overpower rather than compliment a good seafood gumbo. However, if that's where you're going, as others have suggested, you can use a good smoked sausage and make a stock from smoked bones. I don't think the seafood flavor will be as strong with smoked bones stock because seafood cooks very quickly.
You could smoke the shrimp, I suppose and just drop some of those in right before serving to avoid overcooking them. You could do the same by smoking some oysters.
I always make a dark roux, the same as I do for poultry gumbo. I prefer dark roux. Some folks prefer a light roux or a middle of the road roux with seafood.
Too much smoke and/or meat flavors can overpower rather than compliment a good seafood gumbo. However, if that's where you're going, as others have suggested, you can use a good smoked sausage and make a stock from smoked bones. I don't think the seafood flavor will be as strong with smoked bones stock because seafood cooks very quickly.
You could smoke the shrimp, I suppose and just drop some of those in right before serving to avoid overcooking them. You could do the same by smoking some oysters.
Posted on 9/28/17 at 1:34 pm to Gris Gris
I appreciate all of the responses. I feel like I may have left out some important points and questions.
1. I make my roux then add my veggies all in one pot. Then add stock. One Pot gumbo.
2. I already made the shrimp stock and it is STRONG. Crushed the heads and brought to a boil then simmered for over an hour. It’s dark.
3. I’m going for a unique seafood gumbo that shows my Lake Charles heritage haha. Smoky like market basket sausage.
4. Should I try okra? If so, can I do it in my One Pot method?
5. Should I just add a little liquid smoke or add a smoked neck then remove...or just smoke my veggies on the grill and then add to roux (may be very unique)?
6. Anyone ever use sherry in your seafood gumbo? Lemon?
Thanks
1. I make my roux then add my veggies all in one pot. Then add stock. One Pot gumbo.
2. I already made the shrimp stock and it is STRONG. Crushed the heads and brought to a boil then simmered for over an hour. It’s dark.
3. I’m going for a unique seafood gumbo that shows my Lake Charles heritage haha. Smoky like market basket sausage.
4. Should I try okra? If so, can I do it in my One Pot method?
5. Should I just add a little liquid smoke or add a smoked neck then remove...or just smoke my veggies on the grill and then add to roux (may be very unique)?
6. Anyone ever use sherry in your seafood gumbo? Lemon?
Thanks
This post was edited on 9/28/17 at 1:36 pm
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