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Started By
Message
re: Seafood Gumbo
Posted on 12/2/15 at 11:05 pm to KyrieElaison
Posted on 12/2/15 at 11:05 pm to KyrieElaison
I get gulf shrimp from Safeway and I also get the lump crabmeat in the can---it works pretty good.
0
Posted on 12/2/15 at 11:19 pm to Darla Hood
Nice idea Darla. I haven't used dried shrimp but dropping them in contained is a good method.
Posted on 12/3/15 at 1:32 pm to Gris Gris
Dunbar's in uptown New Orleans used both fresh and dried shrimp in their gumbo. It gives it an added depth of flavor,imho.
I don't use it in a strictly seafood gumbo, however. I use it when I make a Creole style "kitchen sink" gumbo ... with shrimp, crabs, chicken, smoked sausage, gizzards, hot sausage (chaurice) and dried shrimp.
I don't use it in a strictly seafood gumbo, however. I use it when I make a Creole style "kitchen sink" gumbo ... with shrimp, crabs, chicken, smoked sausage, gizzards, hot sausage (chaurice) and dried shrimp.
Posted on 12/3/15 at 7:12 pm to KyrieElaison
Kyrie
send me your address and I'll mail you some powdered shrimp & seasonings to get you started . As noted above , Whole Foods may have LA seafood
blake (at) raginblaze (dot) com
send me your address and I'll mail you some powdered shrimp & seasonings to get you started . As noted above , Whole Foods may have LA seafood
blake (at) raginblaze (dot) com
This post was edited on 12/3/15 at 7:14 pm
Posted on 12/3/15 at 7:24 pm to Got Blaze
Looks fine. Good seasoning technique .
Posted on 12/3/15 at 7:45 pm to OTIS2
Must be the bay leaves Otis is approving.
Posted on 12/3/15 at 11:17 pm to Got Blaze
What does that bag say?
I'm so sorry about those leaves unless they're sassafras. :lol;
I'm so sorry about those leaves unless they're sassafras. :lol;
Posted on 12/4/15 at 8:20 am to Gris Gris
Ms. Gris ... that bag is a ground up powder of the dried shrimp that we're talking about.
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