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Oysters In Gumbo Question
Posted on 12/23/19 at 3:32 pm
Posted on 12/23/19 at 3:32 pm
I’m logged in to my dad’s account. It’s not password protected on his desktop thank goodness because I have a question. Dad has been out of town for a month on business and I want to surprise him for Christmas with seafood gumbo. I’m not much of a cook yet because I’m only 16 but I’m trying to learn and get good at it. My dad always says if you want to learn how to cook go to the Food and Drink board on Tigerdroppings, read the post and look through the recipe book for recipes and the tips that are usually included. My question is this. I have a quart of oysters and I’ve read add them in 3-4 minutes before you plan on serving the gumbo. Do you add the liquid they are packaged into the pot or discard that and just add the oysters. I got all my seafood at Joe Patti’s in Pensacola. It took the bulk of my paycheck to buy the ingredients so please help me not ruin this gumbo. Thanks in advance for any help I can get.
10
Posted on 12/23/19 at 3:38 pm to Earthquake 88
You can do either. I like to add the oyster liquor, though. I would get a fine strainer and place it over a bowl large enough to catch the oyster liquor. Pour the contents of the container into the strainer. You can add the liquor before adding the oysters. Before adding the oysters, check the bottom of the strainer for any small shell pieces. You don't want to add those to the gumbo. This is why I like to strain the oyster liquor. I sometimes find small shell pieces. Add the oysters just before serving.
Good luck! What a nice gift for your father.
Good luck! What a nice gift for your father.
Posted on 12/23/19 at 3:38 pm to Earthquake 88
1) You're a really good son/daughter.
2) It comes down to personal preference. If you add the oyster juice it may slightly overpower the other flavors. Personally, i'm not a fan of adding the juice, but it's not wrong if you want to.
2) It comes down to personal preference. If you add the oyster juice it may slightly overpower the other flavors. Personally, i'm not a fan of adding the juice, but it's not wrong if you want to.
Posted on 12/23/19 at 3:40 pm to Earthquake 88
Strain the oysters and get the liquid out and add it to your gumbo to let it cook with the roux base for a while and get those flavors in the pot. Add your oysters not long before serving, just long enough for the edges to start curling up since the longer they cook, the more rubbery they can get. I'd say 3-4 minutes IF the gumbo is boiling. If just simmering, put them in earlier----maybe 8-10 minutes.
Posted on 12/23/19 at 4:29 pm to gumbo2176
As others have said, strain the liquor and use it as part of your stock. Next question, are you making a stock because you really should. It's simple to make and ups your gumbo game by 10.
Posted on 12/23/19 at 6:11 pm to Earthquake 88
Don’t frick this up kid
Posted on 12/23/19 at 6:21 pm to Earthquake 88
What recipe are you following? The board can help you more if you post that.
Posted on 12/23/19 at 6:34 pm to Earthquake 88
If you bought shrimp still in the shells, you can use those shells to make a shrimp stock to put in the gumbo for instant flavor as opposed to using plain water.
Peel the shrimp, save the heads and shells, put that in a pot and add just enough water to cover the shells. Get it to a boil, reduce the heat and let it simmer for no more than an hour or so. Strain the liquid, discard the shells and let the liquid cool. Any solids will sink to the bottom of the container the liquid is in. Use a ladle to GENTLY remove the liquid trying to not disturb the bottom of the container. Use that liquid to add to the roux to get your broth going.
Peel the shrimp, save the heads and shells, put that in a pot and add just enough water to cover the shells. Get it to a boil, reduce the heat and let it simmer for no more than an hour or so. Strain the liquid, discard the shells and let the liquid cool. Any solids will sink to the bottom of the container the liquid is in. Use a ladle to GENTLY remove the liquid trying to not disturb the bottom of the container. Use that liquid to add to the roux to get your broth going.
Posted on 12/23/19 at 9:00 pm to Earthquake 88
You're off to a damn good start.
I make shrimp, crab and crawfish stock first. for seafood gumbo, I make my roux with butter and pan fry my okra separately.
If you are using gumbo crabs, add them after you combine your roux and stock. Let them simmer with your trinity.
Add your shrimp 15-20 min before serving and your oysters no more than 10 min. If you fortify with additional picked crabmeat, do that with the oysters.
I make shrimp, crab and crawfish stock first. for seafood gumbo, I make my roux with butter and pan fry my okra separately.
If you are using gumbo crabs, add them after you combine your roux and stock. Let them simmer with your trinity.
Add your shrimp 15-20 min before serving and your oysters no more than 10 min. If you fortify with additional picked crabmeat, do that with the oysters.
Posted on 12/23/19 at 9:47 pm to gumbo2176
quote:
Use a ladle to GENTLY remove the liquid trying to not disturb the bottom of the container.
Why do you do this? Just asking honestly as I’ve never heard of that.
Posted on 12/23/19 at 9:56 pm to beantown
quote:
Why do you do this? Just asking honestly as I’ve never heard of that.
A lot of small grainy particulates settle in the bottom of the container and if disturbed, it clouds up the stock. It is very similar to silt, only on the pink side in color.
Posted on 12/24/19 at 7:46 am to gumbo2176
Wouldn't adding those parts add to the flavor?
Posted on 12/24/19 at 8:26 am to beantown
quote:
Wouldn't adding those parts add to the flavor?
Like mentioned, a lot of it is gritty, kind of like fine sand and not something I'd want in my finished gumbo.
Posted on 12/24/19 at 8:57 am to Earthquake 88
Always use the oyster liquor pretty much anytime you have it and yes strain it.
I normally add the oysters when I serve the gumbo to the actual bowls and I do this for several reasons. One my wife doesn’t like oysters and doesn’t understand you can ladle gumbo out of the pot and avoid the oysters. Two, I like them just warmed through which will happen when they are added to bowl with hot gumbo and three they don’t freeze well in a gumbo.
Joe Pattis is a cool place and if that is where I was buying I’d probably have to get a couple pounds of royal reds to add just to see how they looked in the gumbo.
Good luck and let us know how it comes out.
I normally add the oysters when I serve the gumbo to the actual bowls and I do this for several reasons. One my wife doesn’t like oysters and doesn’t understand you can ladle gumbo out of the pot and avoid the oysters. Two, I like them just warmed through which will happen when they are added to bowl with hot gumbo and three they don’t freeze well in a gumbo.
Joe Pattis is a cool place and if that is where I was buying I’d probably have to get a couple pounds of royal reds to add just to see how they looked in the gumbo.
Good luck and let us know how it comes out.
Posted on 12/24/19 at 9:47 am to Earthquake 88
It's up to you but here is my suggestion regarding oysters and seafood gumbo.
Do NOT add oysters or the juice to your gumbo...not all people like oysters and it will ruin the gumbo for them. Instead, add the oysters to the individual bowls.
Do NOT add oysters or the juice to your gumbo...not all people like oysters and it will ruin the gumbo for them. Instead, add the oysters to the individual bowls.
Posted on 12/24/19 at 11:16 am to Earthquake 88
I reserve the oyster liqueur for when the gumbo is pretty much finished, then add a little or a lot, depending on how much more of that briny deliciousness I want/need.
I posted a recipe with pics a while back. I’m sure the photos are now links, but it’s a pretty good play-by-play of the process. Hope it comes out great!
Seafood Gumbo w/Pics
I posted a recipe with pics a while back. I’m sure the photos are now links, but it’s a pretty good play-by-play of the process. Hope it comes out great!
Seafood Gumbo w/Pics
Posted on 12/24/19 at 12:37 pm to Martini
quote:
Joe Pattis is a cool place and if that is where I was buying I’d probably have to get a couple pounds of royal reds to add just to see how they looked in the gumbo.
I received some Royal Reds, along with 3 lbs of the largest shrimp from Joe Patti's as a gift about a week ago. I've only cooked the Royal Reds once. I need to read up on them again. I'd have never thought about adding them to seafood or shrimp gumbo.
Posted on 12/24/19 at 2:05 pm to Gris Gris
Add a few for the color and see how it looks. Merry Christmas.
My jarred roux
My jarred roux
Posted on 12/24/19 at 2:07 pm to Martini
Nice color on that roux! Merry Christmas to you and yours!
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