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Shrimp Gumbo - how to fix chewy shrimp?
Posted on 10/3/14 at 1:14 pm
Posted on 10/3/14 at 1:14 pm
Ok So I can make a simple shrimp gumbo but my shrimp is always chewy/rubbery.
What is the secret? Do I add them at the end, ie the last 15-20 minutes?
Also, what liquid do you guys use to fill the pot? Do you use chicken stock mixed with seafood stock, or plain seafood/shrimp stock?
What is the secret? Do I add them at the end, ie the last 15-20 minutes?
Also, what liquid do you guys use to fill the pot? Do you use chicken stock mixed with seafood stock, or plain seafood/shrimp stock?
5
Posted on 10/3/14 at 1:16 pm to lsufanintexas
quote:
Do I add them at the end
Yep.
quote:
the last 15-20 minutes?
More like the last 3 to 4 minutes
shrimp stock
Posted on 10/3/14 at 1:17 pm to lsufanintexas
quote:
15-20 minutes?
They only take about 1 minute to cook. I'm not expert but I think that is your problem.
Posted on 10/3/14 at 1:18 pm to Tigertown in ATL
Ok thanks a lot.
Then that is my problem. Cooking them too long.
Then that is my problem. Cooking them too long.
Posted on 10/3/14 at 1:21 pm to lsufanintexas
I add "sacrificial shrimp" in the beginning. Like 50-60 count. Then at the big "meat shrimp" the last 3-4 minutes.
And I make shrimp stock. Although seafood base will definitely work if I don't have shells and heads.
And I make shrimp stock. Although seafood base will definitely work if I don't have shells and heads.
Posted on 10/3/14 at 1:23 pm to lsufanintexas
Otis is right on this one as much as it pains me to say so. 
The seafood in seafood gumbo cooks very quickly and doesn't add much flavor to the gumbo. You need a strong stock. Ask your seafood folks to save shells for you when they're peeling shrimp for a few days. You can make a nice strong stock with those. Heads make it better, but sometimes, you don't have access. Some folks roast the shells a bit before simmering for a deeper flavor.
Shrimp do not reheat well in gumbo. Add only the amount you will use at serving time. You can add more for a fresh bowl when you eat the leftovers. I freeze the gumbo sans the seafood. It doesn't freeze well in the gumbo either even uncooked is not a good idea.
Drop in the shrimp and they're going to be done by the time you get your bowls ready to serve. Turn off the heat after a minute.
The seafood in seafood gumbo cooks very quickly and doesn't add much flavor to the gumbo. You need a strong stock. Ask your seafood folks to save shells for you when they're peeling shrimp for a few days. You can make a nice strong stock with those. Heads make it better, but sometimes, you don't have access. Some folks roast the shells a bit before simmering for a deeper flavor.
Shrimp do not reheat well in gumbo. Add only the amount you will use at serving time. You can add more for a fresh bowl when you eat the leftovers. I freeze the gumbo sans the seafood. It doesn't freeze well in the gumbo either even uncooked is not a good idea.
Drop in the shrimp and they're going to be done by the time you get your bowls ready to serve. Turn off the heat after a minute.
Posted on 10/3/14 at 2:18 pm to lsufanintexas
First off, always use fresh, never frozen. That helps out a lot
Posted on 10/3/14 at 2:45 pm to ItFliesItDies
That shrimp gumbo I had the other day from A-Bear's in Houma (mentioned in the potato salad thread) was very dark and the shrimp were shrunken and dark, too. Undoubtedly they had cooked too long, but I wouldn't describe them as chewy.
The gumbo was still delicious. I guess restaurants have to make some compromises when making large batches.
The gumbo was still delicious. I guess restaurants have to make some compromises when making large batches.
Posted on 10/3/14 at 2:57 pm to ItFliesItDies
quote:
First off, always use fresh, never frozen. That helps out a lot
There is nothing wrong with IQF shrimp.
Posted on 10/3/14 at 2:59 pm to Stadium Rat
I really detest overcooked shrimp in gumbo that has been simmered into smithereens. That's another reason I love Downtown Don's shrimp gumbo. They add the shrimp when you order it. They are just cooked, plump, fresh and pristine in color. Same with their seafood gumbo. They make the base and add the seafood to serve. That's how I do it at home.
Posted on 10/3/14 at 3:15 pm to KosmoCramer
Exactly....... all the "Fresh" shrimp in Rouses seafood section are IQF shrimp. My uncle runs a shrimp factory, 75% of what they offload are freezer boat shrimp.
Posted on 10/3/14 at 3:19 pm to ItFliesItDies
quote:
First off, always use fresh, never frozen. That helps out a lot
Unless the shrimp are freezer burned or of poor quality, I honestly have not noticed in difference in frozen versus fresh shrimp in gumbo. I've used both. When I freeze the shrimp gumbo base, I freeze enough shrimp in small packets to go with the amount of base in each container. While I prefer fresh to frozen, there's not much difference as shrimp freeze very well when done properly.
Posted on 10/3/14 at 3:32 pm to lsufanintexas
If you used chicken stock, you can still get some seafood flavor in there by adding some crab claw meat or backfin early in the process.
I add the oysters about 2min before cutting the fire off, and add the shrimp right as I cut the fire off. Leave the lid on for 5 min. Everything will be cooked perfectly. Shrimp hardly take any time at all to cook.
I add the oysters about 2min before cutting the fire off, and add the shrimp right as I cut the fire off. Leave the lid on for 5 min. Everything will be cooked perfectly. Shrimp hardly take any time at all to cook.
Posted on 10/3/14 at 3:42 pm to Gris Gris
quote:
I really detest overcooked shrimp in gumbo that has been simmered into smithereens.
Remind me to never have you over for seafood gumbo or shrimp spaghetti.
Posted on 10/3/14 at 3:58 pm to Artie Rome
Not if you cook your seafood to smithereens! Otherwise, I would be delighted. 
Posted on 10/3/14 at 4:22 pm to CHEDBALLZ
quote:
My uncle runs a shrimp factory, 75% of what they offload are freezer boat shrimp.
This is true. But IQf head on shrimp will always taste better than peeled frozen shrimp. The Tri-poly that they are packed with changes the taste and texture in my opinion.
Which shrimp factory? My brother runs one also.
Posted on 10/3/14 at 5:50 pm to JasonL79
Correct, shrimp should be frozen in the shell!
One in Chauvin
One in Chauvin
Posted on 10/3/14 at 8:24 pm to CHEDBALLZ
I like small shrimp in gumbo, and I dont mind them being long simmered. Small shrimp aren't as chewy as the larger ones.
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