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Message
re: Shrimp Gumbo (photos)
Posted on 8/10/13 at 10:19 pm to MeridianDog
Posted on 8/10/13 at 10:19 pm to MeridianDog
gumbo is gumbo to me. give me a sweet potato and GTFO my way. would destroy.
1
Posted on 8/10/13 at 10:40 pm to S
quote:
gumbo is gumbo to me.
Me too. I must have had really bad gumbo, but I can't remember not eating it. I like this recipe and make it often.
I do sausage and chicken too and will post that one some day. My sausage gumbo has no okra or tomato. It is darker too.
Come on over tomorrow. It will be on the table shortly after church and we have plenty for three or four still in the pot. Must make some more rice because I made pitifully little today and I stood at the stove when I cleaned up and ate it fom the bowl with a spoon until t was gone. I like rice that much, even all by itself.
Also had no crusty bread tonight, but will have butter toasted crusty bread to go with it tomorrow. That is for certain.
This post was edited on 8/10/13 at 10:42 pm
Posted on 8/10/13 at 10:43 pm to MeridianDog
What time does church get out?
Posted on 8/10/13 at 10:45 pm to BRgetthenet
quote:
What time does church get out?
11:30 am. Must get out of choir robe and will be gently heating gumbo by 12:10 pm.
Posted on 8/10/13 at 10:46 pm to StinkDog12
quote:
I find that a semi butterflied shrimp absorbs seasoning better.
Can't recall ever seeing butterflied shrimp in a gumbo. Also how can you tell how seasoned the shrimp is when it's in gumbo? Seems like you'd have to take it out and rinse it off to determine that.
Posted on 8/10/13 at 10:51 pm to crimsonsaint
quote:
how seasoned the shrimp is when it's in gumbo?
I was wishfully thinking to the wife tonight - how nice it woudl be to live where seafood was plentiful and crab, oysters and such were so easily obtained that they could all wind up in our gumbo.
I love the flavor of seafood gumbo and would fill it with all sorts of stuff if I could.
Not impossible, but difficult to do in Meridian.
Posted on 8/10/13 at 11:05 pm to tigerfoot
quote:
that is not excrement, the vein in the shrimp is.....or so I think.
Eh, I know it's not on a crawfish.. probably not on a shrimp either.
Reference: Jones has a master's degree in Animal Science and told me that it's a common misconception.
ETA: I don't remember his exact words, but even if it is poop, taking it out doesn't help you avoid the poop.
This post was edited on 8/10/13 at 11:08 pm
Posted on 8/10/13 at 11:43 pm to MeridianDog
Looks good to me MD. I've never heard of dill in gumbo though.
This post was edited on 8/11/13 at 7:11 am
Posted on 8/11/13 at 12:21 am to pooponsaban
quote:
I've heard if dill in gumbo
Well. I like dill, so that is one good reason to use it in my gumbo. The Thyme is a standard seasoning in dishes like this (chicken, seafood). Corriander is standard, too, but a little strong for me. When I use it, I don't use a lot. It seems to fit the taste of sausage gumbo better to my preference.
It just occurred to me that I added a quarter to half teaspoon of ground mustard. I need to go back and add that to the recipe.
Funny how easy it is to forget.
Posted on 8/11/13 at 12:33 am to MeridianDog
Get your wife to sign up to td
Posted on 8/11/13 at 12:39 am to MeridianDog
Sorry MD, none of that stuff belongs in a gumbo. Dill, bay leaf or thyme. Try making a traditional cajun prairie one with some basics. Hen, stock( made from deboned hen), roux, good local smoked sausage, onion, garlic, parsley, green onion, salt, black pepper, cayenne. Some things may seem better throwing the kitchen sink in, but this really isn't one of them.
SELA vs SWLA debate can commence
SELA vs SWLA debate can commence
This post was edited on 8/11/13 at 12:43 am
Posted on 8/11/13 at 1:33 am to LSUEnvy
LSUEnvy, you are a complete douche. GTFO out of this thread. That's the beauty of gumbo. The trinty, roux, stock, then add whatever the hell you want.
Posted on 8/11/13 at 5:53 am to LSUEnvy
Meh, you may be right about the dill, but the bay leaf and thyme are pretty standard IMO.
Posted on 8/11/13 at 7:06 am to MeridianDog
The only changes I would consider would be "special white" aka poor mans lump crab meat instead of chicken, and some oysters in it.
Posted on 8/11/13 at 7:24 am to LSUEnvy
LSUEnvy, save up you grass cutting money and grab a Greyhound out of da parish for the first time in your life. There's a big world out there.
Posted on 8/11/13 at 7:45 am to LSUEnvy
Bay leaf is like gumbo 101 broseph 
Looks good MD - I never mix chicken and shrimp I mine but ill have to try that. My gumbo is either all seafood or no seafood.
Looks good MD - I never mix chicken and shrimp I mine but ill have to try that. My gumbo is either all seafood or no seafood.
Posted on 8/11/13 at 8:01 am to LSUEnvy
I never heard of ground mustard, or dill in a gumbo either. But I eat potato salad with mine so the flavors wouldn't be altogether foreign. Bay leaf and thyme go in all of mine. As does okra and tomatoes. 
Posted on 8/11/13 at 8:06 am to MeridianDog
Wouldnt turn down gumbo unless it had TOO much tomato....
Looks good MD.
To each his own with ingredients. I do mine different from these too
Looks good MD.
To each his own with ingredients. I do mine different from these too
Posted on 8/11/13 at 8:35 am to MeridianDog
I can't see why crab would be so hard to come by with the short distance from Bay St Louis and the other cities along the coast and Meridian.
Posted on 8/11/13 at 8:36 am to CITWTT
Is no one allowed to criticize MD? Is this dude above the law?
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