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Seafood Gumbo
Posted on 12/2/15 at 12:44 pm
Posted on 12/2/15 at 12:44 pm
I want to make seafood gumbo for Xmas Eve but only have grocery store seafood available. Walmart has frozen LA shrimp, gumbo crabs and also crab meat and oysters. Not sure if I trust the ingredients there. What do y'all think? Anyone ever made gumbo with Wally World seafood?
8
Posted on 12/2/15 at 12:50 pm to KyrieElaison
I would just to a shrimp and okra. I think the shrimp would be fine, but would be wary of the crabs and oysters
Posted on 12/2/15 at 1:07 pm to KyrieElaison
Make your stock with the gumbo crab bodies. Put the claws in about 30 minutes before you serve.
Posted on 12/2/15 at 1:36 pm to Trout Bandit
I have not had good luck with crab meat for the most part from a landlocked area. Especially if you are going with Walmart crab. Strictly crab claw meat has been ok.
This post was edited on 12/2/15 at 1:37 pm
Posted on 12/2/15 at 1:39 pm to KyrieElaison
I recommend using any frozen or canned or pasteurized cooked crabmeat. I also recommend against gumbo crabs from China. They oysters might be okay. I'd make shrimp only, but you really need the shells for a stock, in my opinion, to get a good flavor.
Posted on 12/2/15 at 1:43 pm to Gris Gris
quote:are not fit to plant in the garden. Horrible flavor.
gumbo crabs from China
Posted on 12/2/15 at 1:50 pm to OTIS2
Exactly, Otis, and I see them in stores quite often. I suspect Wally World could be selling them, so I'd look at the package very thoroughly.
Posted on 12/2/15 at 1:52 pm to KyrieElaison
I'm adding that I believe making a good seafood or shrimp gumbo is harder than a poultry gumbo when it comes to flavor. Don't use clam juice either. It's too sweet and strange. You could order a decent shrimp base like Minor's or one of the others out there, but watch the salt.
Posted on 12/2/15 at 2:09 pm to Gris Gris
Or if nothing else available use chicken stock. It's pretty neutral.
Frozen shrimp will do well just put them in at the end and don't overcook.
Frozen shrimp will do well just put them in at the end and don't overcook.
Posted on 12/2/15 at 2:19 pm to Martini
So it's ok to use the crabs from Walmart too? The package says its from LA.
Posted on 12/2/15 at 2:21 pm to KyrieElaison
Be sure to check closely for the origin of the seafood. Just because it's packaged for a "La Company" doesn't mean the product came from La. Look at the fine print. Most of the frozen crab are from Asia.
Posted on 12/2/15 at 2:41 pm to KyrieElaison
Like others have said, check the sources on your seafood before buying. Don't buy crap from Asia.
If you can find shrimp with heads on, boil those and the shells down for an hour in enough water for your gumbo to make a stock. Throw all your seafood in at the end of cooking the gumbo and bring water back to a boil and cook for a few minutes.
If you can find shrimp with heads on, boil those and the shells down for an hour in enough water for your gumbo to make a stock. Throw all your seafood in at the end of cooking the gumbo and bring water back to a boil and cook for a few minutes.
Posted on 12/2/15 at 4:29 pm to KyrieElaison
Where are you located?
Posted on 12/2/15 at 4:32 pm to CHEDBALLZ
quote:
Where are you located?
This. What geographical oddity do you hail from??
Posted on 12/2/15 at 5:07 pm to Trout Bandit
Nashville
Posted on 12/2/15 at 5:25 pm to KyrieElaison
Isn't there a Whole Foods in Nashville where you could get good fresh crabmeat and shrimp?
Posted on 12/2/15 at 5:28 pm to KyrieElaison
Posted on 12/2/15 at 10:14 pm to Gris Gris
If there is Winn Dixie.......lots of their stores carry Ponchartrain Blue crab gumbo crabs
LINK
Maybe they can order you some.......If that doesn't work call PBC and ask Gary(owner) if you can order from them......they have damn good products
LINK
Maybe they can order you some.......If that doesn't work call PBC and ask Gary(owner) if you can order from them......they have damn good products
This post was edited on 12/2/15 at 10:16 pm
Posted on 12/2/15 at 10:42 pm to Gris Gris
quote:
I'm adding that I believe making a good seafood or shrimp gumbo is harder than a poultry gumbo when it comes to flavor.
I find that adding a dash (be careful, just a few drops at a time) of liquid crab boil can do wonders for a seafood gumbo. Gives it a good kick and really rachets up the flavor. May not be everyone's cup or tea or maybe everyone else does it, who knows, but works for me!
Posted on 12/2/15 at 11:00 pm to BigB0882
Lobster base is good (Better than Bouillon) for adding good flavor. Also, I've used dried shrimp to make a stock, but adjust your seasoning accordingly. I put the dried shrimp in a little basket, something like this:
This way you can remove all of the dried shrimp and add nice pretty Gulf shrimp at the end.
This way you can remove all of the dried shrimp and add nice pretty Gulf shrimp at the end.
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