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Started By
Message
Want to give my shrimp and Andouille gumbo another layer of flavor....
Posted on 12/29/14 at 3:57 pm
Posted on 12/29/14 at 3:57 pm
Any suggestions
I use a shrimp stock and of course a homemade peanut butter colored roux.
Trinity, the usual.
It's good.
But I want it to be the best.
Should I add can of crushed tomatoes?
TIA
I use a shrimp stock and of course a homemade peanut butter colored roux.
Trinity, the usual.
It's good.
But I want it to be the best.
Should I add can of crushed tomatoes?
TIA
This post was edited on 12/29/14 at 3:58 pm
16
Posted on 12/29/14 at 3:58 pm to Ignignot
quote:
Should I add can of crushed tomatoes?
Or duck fat
Posted on 12/29/14 at 4:01 pm to TigerWise
Use duck fat for the roux or add it after?
Posted on 12/29/14 at 4:04 pm to Ignignot
Roux
Posted on 12/29/14 at 4:17 pm to Ignignot
Okra? Thyme?
Posted on 12/29/14 at 4:27 pm to Ignignot
Put some soy sauce in it.
Posted on 12/29/14 at 4:37 pm to Ignignot
A spoonful of peanut butter
Posted on 12/29/14 at 4:40 pm to Ignignot
Make a darker roux. Bay leaf . Thyme. Roast your shrimp heads and tails in the oven before making stock.
This post was edited on 12/29/14 at 4:41 pm
Posted on 12/29/14 at 5:11 pm to Ignignot
Add a touch of acidity at the end. I usually go with lemon juice. Really brings out a new dimension of flavor.
Posted on 12/29/14 at 5:17 pm to Ignignot
Dark beer. Yes to the crushed tomatoes .
Posted on 12/29/14 at 5:24 pm to Ignignot
quote:
peanut butter colored roux.
Much darker roux.
Posted on 12/29/14 at 5:45 pm to glassman
Yeah. Nutella colored roux.
Posted on 12/29/14 at 5:48 pm to Ignignot
eagle eggs-- 1 per gallon of gumbo.
Whoever eats it will gain eagle powers and nutrients.
And maybe add some of this...
I'm serious about one of these.
Whoever eats it will gain eagle powers and nutrients.
And maybe add some of this...
I'm serious about one of these.
Posted on 12/29/14 at 6:17 pm to Ignignot
file' powder.
More salt. Makes everything better.
More salt. Makes everything better.
Posted on 12/29/14 at 6:22 pm to Ignignot
Your roux is far too light.
File
Green onion at the end
Bay leaf in the stock
Garlic
Flat leaf parsley at the end
Add the shrimp just a few minutes before serving, and cut the heat when you do.
File
Green onion at the end
Bay leaf in the stock
Garlic
Flat leaf parsley at the end
Add the shrimp just a few minutes before serving, and cut the heat when you do.
Posted on 12/29/14 at 6:48 pm to OTIS2
Put some gumbo crabs in there and suck all the love out of them.
Posted on 12/29/14 at 6:58 pm to Twenty 49
Okra
Posted on 12/29/14 at 7:31 pm to TigerWise
quote:
Or duck fat
That sounds oh so tasty.
Posted on 12/29/14 at 8:07 pm to Geaux8686
quote:
Your roux is far too light.
File
Green onion at the end
Bay leaf in the stock
Garlic
Flat leaf parsley at the end
Add the shrimp just a few minutes before serving, and cut the heat when you do.
What he said
And what the hell, a quart of Oysters couldn't hurt.
Posted on 12/29/14 at 8:15 pm to Kajungee
quote:
a quart of Oysters couldn't hurt.
Added off the heat until they barely curl.
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