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Started By
Message
1
Posted on 12/29/14 at 8:40 pm to OTIS2
quote:
Yep. Oysters complete a duck gumbo.
Does duck complete a oyster gumbo?
Posted on 12/29/14 at 8:46 pm to Ignignot
I bet the op makes a really thick gumbo.
Posted on 12/29/14 at 8:50 pm to Langland
quote:Never had an oyster gumbo, but a little duck would be good in it.
Does duck complete a oyster gumbo?
This post was edited on 12/29/14 at 8:51 pm
Posted on 12/29/14 at 9:53 pm to Ignignot
Use all shrimp heads and shells to make a stock and reduce it down about 30%. Screen out the solids and follow what others have said about the darker roux, duck fat, etc.
Posted on 12/29/14 at 9:59 pm to Ignignot
Sacrifice some shrimp into your roux, take a good handful of shrimp and mince them up well, add to your roux when adding the trinity, adds a new layer of flavor
Posted on 12/29/14 at 10:13 pm to Tigerpaw123
Buy a pack of dried shrimp, run them through the food processor till they turn to a sandy consistency, add them to your gumbo.
Posted on 12/29/14 at 11:06 pm to Ignignot
quote:
But I want it to be the best.
Should I add can of crushed tomatoes?
Nailed it. All it takes for the best gumbo is what you listed...and a can of tomatoes.
Posted on 12/29/14 at 11:27 pm to DanglingFury
I let the roux go longer til it was darker than peanut butter.
Also added 2 bottles of turbodog.
Has a lot more depth, thanks for all the suggestions.
Also added 2 bottles of turbodog.
Has a lot more depth, thanks for all the suggestions.
Posted on 12/30/14 at 6:11 am to Ignignot
quote:
?..added 2 bottles of turbodog.
Where'd you come up with that idea?
Posted on 12/30/14 at 6:47 am to mouton
quote:
Make a darker roux. Bay leaf . Thyme. Roast your shrimp heads and tails in the oven before making stock.
I use bacon fat when I make my roux. Bell peppers, oregano, parsley, and basil are some things I toss in as well as the bay leaf mentioned above.
If you are using a Cajun seasoning I prefer Zatarains over Tony's. I think it has a much better flavor and I can control the amount of heat.
Posted on 12/30/14 at 7:42 am to TigerWise
quote:
Or duck fat
Enhances pretty much any dish.
Posted on 12/30/14 at 7:57 am to VOR
Where do you buy duck fat? We talking Whole Foods?
Posted on 12/30/14 at 8:29 am to OTIS2
quote:
Where'd you come up with that idea?
guy at my work, i promise it doesn't mess it up
Posted on 12/30/14 at 9:29 am to Ignignot
Posted on 12/30/14 at 10:14 am to DanglingFury
quote:
best gumbo
quote:
can of tomatoes.
If sarcasm,
. If serious, GTFO.
Posted on 12/30/14 at 11:02 am to ragincajun03
I think he was serious. He did mention a peanut butter colored roux. Tomatoes are pretty common in new Orleans gumbos , especially seafood.
Posted on 12/30/14 at 11:36 am to Ignignot
quote:WTF is this shite?
homemade peanut butter colored roux.
Does anyone besides me use a dash or 2 of allspice? more than 2 dashes and it overpowers everything.
Posted on 12/30/14 at 12:21 pm to CarRamrod
He is talking about the color of his roux.
Posted on 12/30/14 at 12:25 pm to CarRamrod
quote:
Does anyone besides me use a dash or 2 of allspice
I could see this being good in a seafood gumbo. I sometimes put a capfull of liquid crab boil in my seafood stock for gumbo.
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