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re: give me your best Seafood Gumbo tips....
Posted on 12/23/09 at 9:10 am to tigerbyteu
Posted on 12/23/09 at 9:10 am to tigerbyteu
cook down a little spiced tasso for flavor and a little chicken base always brings out a seafood dish.
0
Posted on 12/23/09 at 9:51 am to Kajungee
quote:
Use only fresh head-on Shrimp if you can find it.. using head and shells for stock.
yes.
quote:
I have no problem adding a little Andouille to a seafood gumbo, give a little hint of smoky flavor.
once in awhile
quote:
I always add okra to seafood gumbo.
okra doesn't cross my lips in any form.
quote:
Skip crawfish
I do this on occasion if I have good Louisiana. I think the fat adds a different dimension.
I like crab and I like oysters. If using oysters put in at the last minute when you turn the heat off or if you think you will freeze let the guest put it in their bowls. They just need to warm a little.
I use file' and a lot of it and I put it in the gumbo about 30 minutes before it is ready and stir it in well so it doesn't lump. If someone tells you that makes it bitter they don't know what they are talking about. Keep the heat to low once your stock is made and just let it simmer. Put seafood in at the end including shrimp which only need about 5-10 minutes themselves.
Posted on 12/23/09 at 11:08 am to Martini
quote:
okra doesn't cross my lips in any form.
Communist
Posted on 12/23/09 at 11:12 am to tigerbyteu
I love okra in all gumbos. I always throw it in the skillet and cook it slightly to get rid of all the slimyness before i throw it in the pot. This helps out a lot.
Posted on 12/23/09 at 11:18 am to CaliforniaTiger
Oysters right out the beds in St. Bernard or Plaquemines Parish...
Posted on 12/23/09 at 11:57 am to yellowfin
thanks everyone----I've got some great tips!!! merry christmas and I'll let yall know how it turns out!
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