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Started By
Message
re: Seafood gumbo recipe
Posted on 1/2/19 at 1:28 pm to Tornado Alley
Posted on 1/2/19 at 1:28 pm to Tornado Alley
I cook the okra in the roux with the trinity. Works great
0
Posted on 1/2/19 at 1:30 pm to Neauxla
I find that past 30 minutes you start to get it cloudy, which I feel needs to be strained out.
Posted on 1/2/19 at 1:42 pm to Stadium Rat
I always freeze the small crab bodies and claws from a crab boil just for this..
Posted on 1/2/19 at 3:55 pm to chackbay
We smother okra down in a big pot and freeze it in quart zip bags then it is ready for gumbos or what ever. Had an uncle that won many a contest tell me the secret to good seafood gumbo is there is no such thing as too much crab meat triple it in any recipee and folks will rave.
Posted on 1/2/19 at 4:31 pm to Neauxla
quote:
so the opposite of chicken stock? Maybe that's why my one attempt at seafood gumbo sucked
Exactly. Chicken, turkey, beef stocks come out much better the longer they are cooked as the flavors concentrate and once cooled in the fridge, most will turn to a jello like consistency as they are so condensed.
Seafood stock are opposite and cook quickly and I've found the longer they cook, the worse they get. I cook my seafood stock no longer than 45 minutes once it comes to a boil. Then I strain it and allow it to cool and this is when the tiny particulates will settle and I remove the stock without disturbing this layer and toss it when done.
This post was edited on 1/2/19 at 4:32 pm
Posted on 1/2/19 at 4:35 pm to gumbo2176
quote:duly noted
Seafood stock are opposite and cook quickly and I've found the longer they cook, the worse they get. I cook my seafood stock no longer than 45 minutes once it comes to a boil. Then I strain it and allow it to cool and this is when the tiny particulates will settle and I remove the stock without disturbing this layer and toss it when done.
Maybe I will give it another shot
Posted on 1/2/19 at 4:45 pm to Neauxla
We never freeze stock but we freeze shrimp ad such in water. when ya thaw it out use the water it is froze in for ya stock just bring it to a simmer and its ready
Posted on 1/2/19 at 7:27 pm to Captain Ray
Make a stock with shrimp peelings and seafood base. Roasted onions,bell peppers,etc.
1 cup of roux per gallon of gumbo.
As much seafood as you feel like purchasing.
Okra
Oysters
Crab meat
Shrimp shrimp shrimp.
Gumbo crabs and crab claw meat early for flavor. Lump crab meat when it’s time to serve
1 cup of roux per gallon of gumbo.
As much seafood as you feel like purchasing.
Okra
Oysters
Crab meat
Shrimp shrimp shrimp.
Gumbo crabs and crab claw meat early for flavor. Lump crab meat when it’s time to serve
This post was edited on 1/2/19 at 7:31 pm
Posted on 1/2/19 at 7:36 pm to gumbo2176
quote:
Seafood stock are opposite and cook quickly and I've found the longer they cook, the worse they get. I cook my seafood stock no longer than 45 minutes once it comes to a boil. Then I strain it and allow it to cool and this is when the tiny particulates will settle and I remove the stock without disturbing this layer and toss it when done.
I agree. Took me a few attempts to realize this. Those tiny particles can’t be filtered. Tried with cheese cloth. Just gotta let it settle to the bottom and leave it behind.
Posted on 1/2/19 at 11:27 pm to Stadium Rat
quote:
Donald Link Seafood Gumbo
quote:
2 tablespoons tomato paste
quote:
1 large carrot, chopped
quote:
2 cups canned crushed tomatoes
quote:
1 tablespoon chile powder
The Donald Link recipe is the most righteous one shown in this thread.
This post was edited on 1/2/19 at 11:36 pm
Posted on 1/3/19 at 1:17 am to Tornado Alley
2lb shrimp deveined
1lb lump crab
1lb crwb claw fingers
If you don't have seafood stock or shrimp shells/ gumbo crabs to make one just use water. Trust me, gumbo is good as long as someone doesn't frick it up with tomatoes and sausage, chicken and whatever else doesn't belong in a seafood gumbo.
Make your Roux or buy it. If you made it saute your vegetables in it. If you bought it in a jar, boil your stock/water and add Roux to boiling water and stir until you get the consistency you like. Then cook that for 30 minutes to an hour. Add your vegetables and cook that for a couple hours until you dissolve the vegetables or if you like bits and pieces of vegetables cook it for 1 hour.
Season it to taste but go easy on the salt.
Add shrimp and cook for 10 minutes. Add crab meat and claws and cook another 10 minutes. Taste it for seasoning. Once you like it throw in some chopped fresh green onions.
1lb lump crab
1lb crwb claw fingers
If you don't have seafood stock or shrimp shells/ gumbo crabs to make one just use water. Trust me, gumbo is good as long as someone doesn't frick it up with tomatoes and sausage, chicken and whatever else doesn't belong in a seafood gumbo.
Make your Roux or buy it. If you made it saute your vegetables in it. If you bought it in a jar, boil your stock/water and add Roux to boiling water and stir until you get the consistency you like. Then cook that for 30 minutes to an hour. Add your vegetables and cook that for a couple hours until you dissolve the vegetables or if you like bits and pieces of vegetables cook it for 1 hour.
Season it to taste but go easy on the salt.
Add shrimp and cook for 10 minutes. Add crab meat and claws and cook another 10 minutes. Taste it for seasoning. Once you like it throw in some chopped fresh green onions.
Posted on 1/3/19 at 11:10 am to Tornado Alley
Step 1, Day 1: buy whole, head-on shrimp (medium/bite size). Peel shrimp and throw shells/heads into a stock pot. Refrigerate the shelled tails and put the shells on the stove at med-high heat. Pour in 2 tbl spoons oil and fry the shells till everything in the pot is bright pink. Pour in enough water to cover with about 1-1/2" water. Drop in a few carrots, celery stalks, an onion, and whatever fresh/dry herbs you like (thyme, basil, bay leaf, cloves, etc.). Bring to boil, then cut back to simmer for about and hour and a half. Cut fire, let cool, then strain out shells and debris. Refrigerate or move to step 2.
Step 2, Day 2: Dice 2 med or 1 large onion, 1 bell pepper, and 3-4 stalks celery. Saute' in stock pot until the onions are clear, then begin folding your roux into the veggies. Add stock and bring to boil. Add seasoning of choice and cut back to simmer. Drop in 3-4 whole gumbo crabs. While that's going, put another pot on med-high heat and drop in 1-2 lbs of cut okra and begin frying the slime out. It's ok if you brown the okra as long as you don't burn it. Fry the okra until the slime is gone or close to it. Add to gumbo base and continue simmering for an hour or so. Taste it and adjust your seasoning as you like. Cut fire and let cool. This next part is very important; refrigerate the base overnight to let the flavors meld.
Step 3, Day 3: Take base out of frig and heat at med-high heat, stirring occasionally to prevent burning, until it's boiling. Drop in shrimp tails and cook for 4-5 min, then drop in crab meat. Cook 5 min, cut fire and enjoy.
Step 2, Day 2: Dice 2 med or 1 large onion, 1 bell pepper, and 3-4 stalks celery. Saute' in stock pot until the onions are clear, then begin folding your roux into the veggies. Add stock and bring to boil. Add seasoning of choice and cut back to simmer. Drop in 3-4 whole gumbo crabs. While that's going, put another pot on med-high heat and drop in 1-2 lbs of cut okra and begin frying the slime out. It's ok if you brown the okra as long as you don't burn it. Fry the okra until the slime is gone or close to it. Add to gumbo base and continue simmering for an hour or so. Taste it and adjust your seasoning as you like. Cut fire and let cool. This next part is very important; refrigerate the base overnight to let the flavors meld.
Step 3, Day 3: Take base out of frig and heat at med-high heat, stirring occasionally to prevent burning, until it's boiling. Drop in shrimp tails and cook for 4-5 min, then drop in crab meat. Cook 5 min, cut fire and enjoy.
Posted on 1/3/19 at 1:20 pm to jeepfreak
When do the tomatoes go in?
Posted on 1/3/19 at 1:56 pm to Centinel
quote:
When do the tomatoes go in?
When you have frozen and eaten the last of the gumbo, go ahead and put your tomatoes in the trash can.
Posted on 1/3/19 at 2:29 pm to GregMaddux
This is truth, shrimp/crab stock takes an hour or less. A few years ago, I started to fry the crab bodies in the roux before I add the stock, it extracts an insane amount of crab flavor into the gumbo.
Posted on 1/3/19 at 3:30 pm to Tornado Alley
You can tell when the okra is done. Just let it go if you have all the time in the world. Once your okra is done, you only have the following time to factor in: time it takes you personally to make a roux and then the time to sweat the veg into the roux and stir in stock. After that it just goes until you season halfway, add your seafood for a few minutes, and taste again.
Posted on 1/5/19 at 9:05 am to Tigers0891
SHRIMP AND OKRA GUMBO
Recipe by: George Graham - AcadianaTable.com
Serves: 6 to 8
In this gumbo, the rich Creole flavors come from adding tomato paste and fresh okra – both of which are important in tying the cultures together. Along with roux, okra is a natural thickener in this gumbo, and with a long cooking time the mucilage (slime) should be minimal.
INGREDIENTS
¼ cup canola oil
2 cups diced yellow onions
2 cups diced green bell pepper
2 cups diced celery
2 tablespoons minced garlic
½ cup chopped flat-leaf parsley
1 cup chopped tasso or smoked ham
2 tablespoons tomato paste
12 cups shrimp stock or seafood stock, plus water if needed
1 cup dried shrimp
2 cups sliced okra
1 ½ cups dark roux, such as Rox's Roux
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
3 pounds fresh large Louisiana shrimp
Dash of hot sauce
8 cups cooked Louisiana long-grain white rice, for serving, such as Supreme
1 cup diced green onion tops
Filé powder
INSTRUCTIONS
In a large cast-iron pot over medium heat, add ¼ cup of canola oil. Once sizzling hot, add the onions, bell peppers, and celery. Sauté until the onions turn translucent. Add the garlic, parsley, and tasso, and sauté until combined. Add the tomato paste and stir to combine.
Add the shrimp stock along with the dried shrimp. Add the sliced okra. Bring to a boil and add the roux. Lower the heat to a simmer and season with cayenne pepper. Cover the pot and let cook for 1 hour.
After 1 hour, lift the lid and skim the surface of any excess oil. Taste the gumbo. If you prefer your gumbo thinner, add more stock or water. Add salt and pepper to taste. Add the shrimp, cover the pot and simmer for 20 minutes more. Turn off the heat.
Uncover the pot and skim the surface of any excess oil. Sample the finished gumbo and season with hot sauce to taste.
Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops. Have filé powder and hot sauce on the table for adding. Serve with hot French bread.
Recipe by: George Graham - AcadianaTable.com
Serves: 6 to 8
In this gumbo, the rich Creole flavors come from adding tomato paste and fresh okra – both of which are important in tying the cultures together. Along with roux, okra is a natural thickener in this gumbo, and with a long cooking time the mucilage (slime) should be minimal.
INGREDIENTS
¼ cup canola oil
2 cups diced yellow onions
2 cups diced green bell pepper
2 cups diced celery
2 tablespoons minced garlic
½ cup chopped flat-leaf parsley
1 cup chopped tasso or smoked ham
2 tablespoons tomato paste
12 cups shrimp stock or seafood stock, plus water if needed
1 cup dried shrimp
2 cups sliced okra
1 ½ cups dark roux, such as Rox's Roux
1 tablespoon cayenne pepper
Kosher salt and freshly ground black pepper
3 pounds fresh large Louisiana shrimp
Dash of hot sauce
8 cups cooked Louisiana long-grain white rice, for serving, such as Supreme
1 cup diced green onion tops
Filé powder
INSTRUCTIONS
In a large cast-iron pot over medium heat, add ¼ cup of canola oil. Once sizzling hot, add the onions, bell peppers, and celery. Sauté until the onions turn translucent. Add the garlic, parsley, and tasso, and sauté until combined. Add the tomato paste and stir to combine.
Add the shrimp stock along with the dried shrimp. Add the sliced okra. Bring to a boil and add the roux. Lower the heat to a simmer and season with cayenne pepper. Cover the pot and let cook for 1 hour.
After 1 hour, lift the lid and skim the surface of any excess oil. Taste the gumbo. If you prefer your gumbo thinner, add more stock or water. Add salt and pepper to taste. Add the shrimp, cover the pot and simmer for 20 minutes more. Turn off the heat.
Uncover the pot and skim the surface of any excess oil. Sample the finished gumbo and season with hot sauce to taste.
Ladle the gumbo into large bowls over a mound of rice and garnish with diced green onion tops. Have filé powder and hot sauce on the table for adding. Serve with hot French bread.
This post was edited on 1/5/19 at 9:07 am
Posted on 1/5/19 at 9:57 am to Stadium Rat
I wouldn't wipe my arse with that recipe
Posted on 1/5/19 at 10:01 am to Tornado Alley
boiled eggs. put plenty in the gumbo.
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