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Seafood gumbo advice
Posted on 10/20/17 at 2:17 pm
Posted on 10/20/17 at 2:17 pm
I've always done chicken and sausage but trying seafood this weekend.
Any tips on timing to keep the seafood from getting overcooked?
Using shrimp, crab, scallops, mussels (preference on whole or already shelled?), and considering possibly fish as well (suggestions on type or if it's necessary or not).
I usually like to let mine sit and stew for a while but would that not work for seafood?
Any help would be appreciated, TIA
Any tips on timing to keep the seafood from getting overcooked?
Using shrimp, crab, scallops, mussels (preference on whole or already shelled?), and considering possibly fish as well (suggestions on type or if it's necessary or not).
I usually like to let mine sit and stew for a while but would that not work for seafood?
Any help would be appreciated, TIA
9
Posted on 10/20/17 at 2:20 pm to Tiger Voodoo
quote:
Any tips on timing to keep the seafood from getting overcooked?
add it at the very end
your stock should provide most of the seafood flavor
Posted on 10/20/17 at 2:25 pm to Tiger Voodoo
You've been reading my mind-it's gumbo weather up here in the PNW.
I'm doing shrimp, oysters, and crab.
Shrimp: uncooked 10 minutes before eating.
Oysters: drained 5 minutes before eating
crab: already peeled/picked about 1/2 through the cook. whole (claws/legs)-about 30 minutes before eating. The Dungeness crabs out here are amazing and cheap.
I wouldn't put a shelled mussel in my gumbo-those shells are nasty even after washing/rinsing several times.
Send pics
I'm doing shrimp, oysters, and crab.
Shrimp: uncooked 10 minutes before eating.
Oysters: drained 5 minutes before eating
crab: already peeled/picked about 1/2 through the cook. whole (claws/legs)-about 30 minutes before eating. The Dungeness crabs out here are amazing and cheap.
I wouldn't put a shelled mussel in my gumbo-those shells are nasty even after washing/rinsing several times.
Send pics
This post was edited on 10/20/17 at 7:11 pm
Posted on 10/20/17 at 2:28 pm to Tiger Voodoo
Piccadilly is about the only place I've seen fish in a gumbo but I like a courtbouillion so why not put it in a gumbo. You have to use a firm fish, redfish, snapper, cut into pieces and add towards the end. Add all seafood at the end. I've never put mussels and when I put oysters it is after I have turned off the heat.
Posted on 10/20/17 at 2:31 pm to Martini
Advice: make it the night before you want to eat it
Posted on 10/20/17 at 2:45 pm to bleeng
Why is there one down vote on all the posts? 
Thanks guys, this is what I was looking for.
Wasn't sure about the fish either but another friend recommended it, which is why I asked. Guess that's more of a seafood stew thing, which makes sense given that he's from up in in the Boston area.
Yeah was hoping to do musssels already shelled, I wouldn't do it at all but they are my wife's favorite.
As for cooking the night before, I do that with my chicken and sausage often, but wouldn't cooking then having to reheat it mess up the seafood making it chewy? Or do you mean just make the roux the night before then add the seafood the day of?
Cheers everyone
Thanks guys, this is what I was looking for.
Wasn't sure about the fish either but another friend recommended it, which is why I asked. Guess that's more of a seafood stew thing, which makes sense given that he's from up in in the Boston area.
Yeah was hoping to do musssels already shelled, I wouldn't do it at all but they are my wife's favorite.
As for cooking the night before, I do that with my chicken and sausage often, but wouldn't cooking then having to reheat it mess up the seafood making it chewy? Or do you mean just make the roux the night before then add the seafood the day of?
Cheers everyone
Posted on 10/20/17 at 2:48 pm to Tiger Voodoo
quote:
Yeah was hoping to do musssels already shelled, I wouldn't do it at all but they are my wife's favorite.
cook the mussels and scallops a diff. night. I think mussels would be better in white wine and scallops would kinda be wasted in a gumbo.
Shrimp/Oysters/Crab/fish all good to through in a seafood gumbo though.
Posted on 10/20/17 at 2:59 pm to Tiger Voodoo
Make your own stock and dark roux are my seafood gumbo secrets.
Posted on 10/20/17 at 3:02 pm to Tiger Voodoo
Wash your hands.
Posted on 10/20/17 at 3:11 pm to Tiger Voodoo
Flavor comes from the stock. You add seafood at the end and just kiss the heat long enough to cook then serve.
Posted on 10/20/17 at 3:34 pm to Tiger Voodoo
quote:
As for cooking the night before, I do that with my chicken and sausage often, but wouldn't cooking then having to reheat it mess up the seafood making it chewy?
Make everything up to the point of adding the seafood the day before. Reheat and add the seafood just before serving because, yes, the seafood will be overcooked.
As said above, the stock is the key to good seafood gumbo, so get shrimp shells and gumbo crabs.
I'm not a fan of fish in gumbo and I wouldn't use the mussels or the scallops in it, but I don't think it will make it bad. No reason not to experiment if you are feeding folks who like those foods and want you to try it.
Report back. I'm curious about the flavors.
Posted on 10/20/17 at 3:59 pm to Gris Gris
I put catfish cut up in small (1/2") pieces in my seafood gumbo. It falls apart into barely there strands but it still imparts a good flavor compliment to the shrimp and oysters.
Posted on 10/20/17 at 4:10 pm to Zappas Stache
My Dad adds fish to gumbo we've already made fairly regularly. He likes the fish.
Posted on 10/20/17 at 4:40 pm to Gris Gris
This is all helpful, thanks 
Posted on 10/20/17 at 5:58 pm to cgrand
yep, pretty much have it completely cooked and seasoned ready to eat, then and only then put in the seafood and simmer for about 5 more minutes.
most all seafood cooks in just a few minutes and any cooking after that, it either gets hard/rubbery (shrimp/muscles), or turns to mush (crab/fish)
most all seafood cooks in just a few minutes and any cooking after that, it either gets hard/rubbery (shrimp/muscles), or turns to mush (crab/fish)
Posted on 10/20/17 at 6:08 pm to Tiger Voodoo
Be sure to make you a good tater salad to go along with it. Some of you may not approve but I love adding some tater salad to the same bowl I use after adding rice and gumbo
Posted on 10/20/17 at 6:09 pm to Tiger Voodoo
Buy some gumbo crabs in the freezer section of the store and use those for stock. Don't add the seafood until the end. Remove the crab bodies before serving, they've done their job in the stock.
Alternatively, make shrimp stock with shrimp heads and shells. Or add crab bodies to your shrimp stock for some real depth of flavor.
Alternatively, make shrimp stock with shrimp heads and shells. Or add crab bodies to your shrimp stock for some real depth of flavor.
Posted on 10/20/17 at 6:50 pm to Tiger Voodoo
you should be able to make a stock based on the seafood you listed. When in a bind I've used powdered shrimp or lobster base which are sold at Rouses. Definitely go with gumbo crabs as Darla mentioned. My product from a few yrs ago
Posted on 10/20/17 at 7:18 pm to Tiger Voodoo
Yes saw the downvotes. Piss on em. The more gumbos you cook the more you’ll figure out what works and what fits your taste. It takes me about 6 hours to put together a gumbo from prep to plate. Tomorrow is rainy and 50f up here. That means heading down to Pike Market early to pick up fresh seafood and settle in to cooking and football. And beer. Enjoy!
Posted on 10/21/17 at 6:56 am to Got Blaze
As much as I would have liked to use the gumbo crabs, I did cheat and used lump crab. Depended mainly on the stock as several suggested due to time, although I did use some shrimp heads, and it came out great!!
Took a small amount of the roux out of the main pot and used small amount of the seafood to make some just for us last night and saved the rest for our guests today. Came out solid, although I have to admit I think I’m just a chicken and sausage guy at heart.
Didn’t end up using fish, but I like the catfish idea mentioned earlier and may pick some up today to add.
Made a bowl for me without mussels first, then added them in for my wife and tried some of that as well after. Honestly not a huge fan of mussels but wasn’t bad for the flavor. The ones I got were shelled already and labeled as garlic mussels, and that was the main difference, brought the garlic up without much noticeable sea flavor, although I did just add a few and had already added scallops (texture of scallops was great and added a good meatiness to it). Saving most of the mussels for today because our guests like them too.
Thinking of keeping a seperate small pot with the mussels to let the try it both with and without, although I think most will like the added flavor and the texture they like in mussels.
Anyway, really appreciate all the help!! Didn’t do potato salad last night but am today (I’m also a fan and actually tend to skip rice altogether and just go with that, maybe that should be my post in the food confession thread Wife always wants rice though so I do have both ready).
May not do another seafood for a while but definitely a good cook and think our friends, none of whom are LA people, will enjoy it
Took a small amount of the roux out of the main pot and used small amount of the seafood to make some just for us last night and saved the rest for our guests today. Came out solid, although I have to admit I think I’m just a chicken and sausage guy at heart.
Didn’t end up using fish, but I like the catfish idea mentioned earlier and may pick some up today to add.
Made a bowl for me without mussels first, then added them in for my wife and tried some of that as well after. Honestly not a huge fan of mussels but wasn’t bad for the flavor. The ones I got were shelled already and labeled as garlic mussels, and that was the main difference, brought the garlic up without much noticeable sea flavor, although I did just add a few and had already added scallops (texture of scallops was great and added a good meatiness to it). Saving most of the mussels for today because our guests like them too.
Thinking of keeping a seperate small pot with the mussels to let the try it both with and without, although I think most will like the added flavor and the texture they like in mussels.
Anyway, really appreciate all the help!! Didn’t do potato salad last night but am today (I’m also a fan and actually tend to skip rice altogether and just go with that, maybe that should be my post in the food confession thread
Wife always wants rice though so I do have both ready). May not do another seafood for a while but definitely a good cook and think our friends, none of whom are LA people, will enjoy it
This post was edited on 10/21/17 at 6:59 am
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