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re: Question about seafood gumbo?
Posted on 6/7/18 at 8:13 am to SUB
Posted on 6/7/18 at 8:13 am to SUB
quote:
Dark roux and a great stock make an excellent seafood gumbo
Yep. I also like the addition of some oyster liquor to seafood gumbo.
As for the matter of seafood additions, I cook my shrimp about 10 min (I usually use larger shrimp), oysters 5, cut the flame and stir in crabmeat.
1
Posted on 6/7/18 at 8:19 am to GeauxldMember
quote:
Yep. I also like the addition of some oyster liquor to seafood gumbo.
I open my own oysters and always save the oyster liquor in freezer bags for making my seafood gumbo. I'll also make all of my own stocks during the year to use as needed. Right now I have shrimp, fish, pork, chicken, fried turkey and beef stock in my freezer stored in quart bags.
Stocks are the fastest way, and best way to get immediate flavor in any dish you are preparing.
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