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Started By
Message
OT chefs, how does your seafood gumbo differ from any other gumbo?
Posted on 2/12/13 at 4:44 pm
Posted on 2/12/13 at 4:44 pm
Or does it?
Do you use the same roux?
And outside the obvious, do you do anything or add anything different?
Do you use the same roux?
And outside the obvious, do you do anything or add anything different?
5
Posted on 2/12/13 at 4:47 pm to chuckie
I put a jar of peanut butter in just after the shrimp and before the crab.
Posted on 2/12/13 at 5:47 pm to chuckie
The darkest roux I can make as all of the liquids coming from the ingredients(shrimp, crabs and oysters) will dilute the stock of it.
Posted on 2/12/13 at 5:50 pm to Politiceaux
quote:
I put a jar of peanut butter in just after the shrimp and before the crab.
Crunchy or smooth?
Posted on 2/12/13 at 5:51 pm to chuckie
I have no idea whether mine differs from any other gumbo. Differs from some I've seen here and in restaurants. I use a very dark roux, strong stock usually made with just shrimp shells and it's unadulterated...no okra and no tomatoes. Seafood is added just before serving and only to the amount being served. No foreign herbs and spices. Trinity, garlic and green onions. No bay or any of that stuff. File' is added by the dinner guests.
Posted on 2/12/13 at 5:52 pm to coolpapaboze
His thread should be stickied for F&D board posterity.
Posted on 2/12/13 at 6:18 pm to CITWTT
He can't be serious with that shite. What's really disturbing is all the idots saying "I have no idea what that would be like or why you do it, but I'll try it!!!!!!" This is how Red Lobster stays in business.
Posted on 2/12/13 at 6:58 pm to CITWTT
quote:
The darkest roux I can make as all of the liquids coming from the ingredients(shrimp, crabs and oysters) will dilute the stock of it.
This, as well as if I'm thinking ahead of myself when peeling the shrimp before freezing them for a future gumbo, I also boil the heads and freeze the juice for stock.
Posted on 2/12/13 at 7:31 pm to chuckie
Use a shrimp stock, or one with shrimp and crab. I use bay leaf and a small amount of herbs ...basil, thyme and oregano. I use file, added within 30 minutes of serving. The seafood goes in with the green onion, when I cut the fire, just before the parsley is added. And it has okra...because it's gumbo.
This post was edited on 2/12/13 at 7:35 pm
Posted on 2/12/13 at 7:55 pm to OTIS2
quote:
Use a shrimp stock, or one with shrimp and crab. I use bay leaf and a small amount of herbs ...basil, thyme and oregano. I use file, added within 30 minutes of serving. The seafood goes in with the green onion, when I cut the fire, just before the parsley is added.
Pretty much this.
quote:
And it has okra...because it's gumbo.
Definitely this.
Posted on 2/12/13 at 8:01 pm to chuckie
I made a committment after lurking here for a while and before posting the first time. After witnessing monumental meltdown Gumbo strings I decided to never drag my soul into the bottomless pit of making a comment and having twenty people scream BLASPHEMER!
Posted on 2/12/13 at 8:13 pm to OTIS2
quote:
And it has okra...because it's gumbo.
Mine is called Gris Gris Gumbo.
Posted on 2/12/13 at 8:24 pm to Gris Gris
Posted on 2/12/13 at 8:25 pm to OTIS2
And, for some people, there are after affects. 
Posted on 2/12/13 at 8:28 pm to Gris Gris
Yep...they have to eat "gumbo" without okra.
Posted on 2/12/13 at 8:30 pm to OTIS2
The reason I use okra is for the seeds. They look like crab eyeballs. Love the texture.
Posted on 2/12/13 at 8:36 pm to OTIS2
quote:
they have to eat "gumbo" without okra.
Okra actually causes a different type of side effect.
Posted on 2/12/13 at 8:39 pm to Gris Gris
Okra give you gas, GG?
Posted on 2/12/13 at 8:43 pm to OTIS2
Not me!
Posted on 2/12/13 at 8:43 pm to Gris Gris
Are you getting all pissy on us?
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