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Message
My Seafood Gumbo is bland and boring
Posted on 3/8/21 at 10:38 am
Posted on 3/8/21 at 10:38 am
F&D Board i need some advice on how to make my seafood gumbo taste briny like the ocean. I've made shrimp stock before and it still lacks that punch of seafood taste.
In my latest batch I used homemade: crab stock and some chicken stock
For protein I went with shrimp tails(I didnt have time to make shrimp stock this time)
Of course I make a roux and do the trinity and long with okra. I am more focused on that intense seafood flavor
In my latest batch I used homemade: crab stock and some chicken stock
For protein I went with shrimp tails(I didnt have time to make shrimp stock this time)
Of course I make a roux and do the trinity and long with okra. I am more focused on that intense seafood flavor
19
Posted on 3/8/21 at 10:41 am to My2ndFavCivilNgineer
Do you put oysters in yours? I would think the oyster liquor would bring that briny punch to it.
Posted on 3/8/21 at 11:03 am to My2ndFavCivilNgineer
I usually use stock from boiled crawfish heads from a crawfish boil.
Many on here suggest using the Kitchen Basics seafood stock or some other brand and to boil the shrimp heads in it a while.
Many on here suggest using the Kitchen Basics seafood stock or some other brand and to boil the shrimp heads in it a while.
This post was edited on 3/8/21 at 11:11 am
Posted on 3/8/21 at 11:03 am to My2ndFavCivilNgineer
I've made a shrimp gumbo that was delicious and I seldom use stock. Cook the roux and the vegetables for a few hours. Add your shrimp and cook it for 10 to 15 minutes. Add green onions while the shrimp cook. Should be perfect.
Posted on 3/8/21 at 11:04 am to L Boogie
quote:
Do you put oysters in yours? I would think the oyster liquor would bring that briny punch to it.
I'll do this next time. Thanks
Posted on 3/8/21 at 11:08 am to saintsfan1977
quote:
I've made a shrimp gumbo that was delicious and I seldom use stock. Cook the roux and the vegetables for a few hours. Add your shrimp and cook it for 10 to 15 minutes. Add green onions while the shrimp cook. Should be perfect.
although it may have been delicious i don't see how that resulted in a pungent seafood gumbo. My goal is for this thing to smell like an old school seafood restaurant
Posted on 3/8/21 at 11:16 am to My2ndFavCivilNgineer
Stock with a lot of shrimp shells.
Seafood base
Oysters including juice
Crab claw meat is cheap and adds flavor
Use a lot of shrimp.
Seafood base
Oysters including juice
Crab claw meat is cheap and adds flavor
Use a lot of shrimp.
This post was edited on 3/8/21 at 11:18 am
Posted on 3/8/21 at 11:25 am to My2ndFavCivilNgineer
I add some of these dehydrated shrimp to the stock.
If you want to go non-traditional but add a tonn of umami, add a handful of bonito flakes to the stock as soon as you turn the flame off and let the steep for 10 minutes before straining your stock.
If you want to go non-traditional but add a tonn of umami, add a handful of bonito flakes to the stock as soon as you turn the flame off and let the steep for 10 minutes before straining your stock.
Posted on 3/8/21 at 12:02 pm to My2ndFavCivilNgineer
I use gumbo crabs for a deeper seafood flavor. I take them out before adding the seafood near the end of cooking. Shrimp, crabmeat, and oysters, with a little of the oyster liquor, as previously mentioned, are all included.
Posted on 3/8/21 at 12:57 pm to My2ndFavCivilNgineer
Red Boat Fish Sauce
Posted on 3/8/21 at 1:06 pm to My2ndFavCivilNgineer
quote:
although it may have been delicious i don't see how that resulted in a pungent seafood gumbo. My goal is for this thing to smell like an old school seafood restaurant
Then maybe you should add crab and oysters to your seafood gumbo instead of just shrimp. A little common sense goes along way. You also don't need stock for a gumbo. All of the flavors are already there and you're boiling it anyway. You are essentially making a stock. We have 100 gumbo threads a week so I'm confident my gumbo can beat most here.
Posted on 3/8/21 at 1:30 pm to My2ndFavCivilNgineer
I make shrimp stock using heads lightly sautéed in butter.
Then I make crayfish stock with heads from a boil.
Then I make a fumet (fish stock).
I add oyster liqueur and gumbo crabs to the pot.
You can throw in a couple anchovies as well.
Then I make crayfish stock with heads from a boil.
Then I make a fumet (fish stock).
I add oyster liqueur and gumbo crabs to the pot.
You can throw in a couple anchovies as well.
Posted on 3/8/21 at 2:09 pm to saintsfan1977
quote:
I've made a shrimp gumbo that was delicious and I seldom use stock. Cook the roux and the vegetables for a few hours. Add your shrimp and cook it for 10 to 15 minutes. Add green onions while the shrimp cook. Should be perfect.
How does this make a gumbo? Do you add water or some other liquid that you just didn't point out?
quote:
Cook the roux and the vegetables for a few hours.
That seems like a really long time.
Posted on 3/8/21 at 2:17 pm to saintsfan1977
quote:
Then maybe you should add crab and oysters to your seafood gumbo instead of just shrimp. A little common sense goes along way. You also don't need stock for a gumbo. All of the flavors are already there and you're boiling it anyway. You are essentially making a stock. We have 100 gumbo threads a week so I'm confident my gumbo can beat most here.
First you bring the fail, then you follow up with the sarcastic fail. You need to stop. I'm embarrassed for you
Posted on 3/8/21 at 3:54 pm to SUB
quote:
Many on here suggest using the Kitchen Basics seafood stock or some other brand and to boil the shrimp heads in it a while.
Yes, and don't waste the liquid from the oysters, pour it all into the gumbo.
Posted on 3/8/21 at 4:11 pm to My2ndFavCivilNgineer
Pretty sure them dried shrimp that Stache recommended can get you where you're trying to go.
Posted on 3/8/21 at 5:25 pm to My2ndFavCivilNgineer
Update:
I have purchased some clam juice and some minced canned crab(im not dropping $$ for lump crab meat and HEB didn't have claw meat
I have purchased some clam juice and some minced canned crab(im not dropping $$ for lump crab meat and HEB didn't have claw meat
Posted on 3/8/21 at 5:46 pm to My2ndFavCivilNgineer
Probably your vegetables. Saute some more veggies and add enough stock to cover. Cook for 30 minutes then combine
Posted on 3/8/21 at 5:49 pm to My2ndFavCivilNgineer
For mine I use the shrimp heads for stock - but I first roast them in the oven for 20 minutes or so.
Roux and trinity, then stock. I usuallly do about 2 pounds of claw meat and two of white meat. Put 1 of each in early and the rest later. Also some gumbo crabs early on. Importantly I strain my oysters and add the liquor early as well. That’s your flavor bomb. Oysters and shrimp go on at the end.
Roux and trinity, then stock. I usuallly do about 2 pounds of claw meat and two of white meat. Put 1 of each in early and the rest later. Also some gumbo crabs early on. Importantly I strain my oysters and add the liquor early as well. That’s your flavor bomb. Oysters and shrimp go on at the end.
Posted on 3/8/21 at 6:30 pm to My2ndFavCivilNgineer
Along with all these wonderful depth of seafood stocks everyone is instructing you to make, which is 100% sound advice, a very simple trick I use is a small amount of liquid crab boil added to the pot. Maybe a teaspoon or so. That seems to pep my seafood gumbo up if it’s a little bland.
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