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Message
Seafood Gumbo
Posted on 11/27/18 at 7:42 am
Posted on 11/27/18 at 7:42 am
Have always made chicken and sausage since I’m landlocked. Going to attempt seafood for Xmas Eve. Not a fan of oysters so was looking for a recipe with shrimp and crab. Thanks!
2
Posted on 11/27/18 at 8:00 am to KyrieElaison
If you know how to make a chicken/sausage gumbo, then it's just a matter of swapping out ingredients.
I always make my seafood gumbo with some sort of seafood stock instead of using plain water. Most of the time it's a shrimp stock and a frozen bag of oyster liquor (juice from opening fresh oysters) that I save when I get a sack of oysters and open them.
You can use gumbo crabs split in 2 to get it started, add your stock. Put the seafood in near the end since shrimp and other seafood used cook pretty fast. I use a mix of shrimp, bay scallops, crawfish tails and some sort of firm fish in chunks that I don't put in the pot until the fire is shut off. This allows the fish chunks to fully cook and not break apart. I'll use oysters from time to time if I have them fresh, but not too fussed about it if I don't use them. Expect to spend about $30 for a gallon to make a quality seafood gumbo
It is up to you if you use okra in it as a thickener----sometimes I do, sometimes I don't.
I always make my seafood gumbo with some sort of seafood stock instead of using plain water. Most of the time it's a shrimp stock and a frozen bag of oyster liquor (juice from opening fresh oysters) that I save when I get a sack of oysters and open them.
You can use gumbo crabs split in 2 to get it started, add your stock. Put the seafood in near the end since shrimp and other seafood used cook pretty fast. I use a mix of shrimp, bay scallops, crawfish tails and some sort of firm fish in chunks that I don't put in the pot until the fire is shut off. This allows the fish chunks to fully cook and not break apart. I'll use oysters from time to time if I have them fresh, but not too fussed about it if I don't use them. Expect to spend about $30 for a gallon to make a quality seafood gumbo
It is up to you if you use okra in it as a thickener----sometimes I do, sometimes I don't.
Posted on 11/27/18 at 8:50 am to gumbo2176
quote:
some sort of firm fish
Posted on 11/27/18 at 8:58 am to eyepooted
I usually stick to crab claw meat in my land locked area. Seems to be less likely to get bad crab when I go that route. Crab is something I usually try to bring back with me for gumbo when I go down for a visit.
This post was edited on 11/27/18 at 9:02 am
Posted on 11/27/18 at 9:03 am to KyrieElaison
I have used this Donald Link recipe before and it is very good. You can cut corners if you want(buying your seafood stock). Just omit the oyster portion of the recipe if you don't like oysters.
If you make chicken and sausage, you can make this. The only thing I do different is I put the shrimp in at the end and simmer just until they are cooked(his recipe simmers shrimp for an hour), and I literally put the crab meat in right before serving just to heat the crabmeat. The crab meat stays intact when serving.
If you make chicken and sausage, you can make this. The only thing I do different is I put the shrimp in at the end and simmer just until they are cooked(his recipe simmers shrimp for an hour), and I literally put the crab meat in right before serving just to heat the crabmeat. The crab meat stays intact when serving.
Posted on 11/27/18 at 9:08 am to Dam Guide
quote:
I usually stick to crab claw meat
I was in Philly 7 years ago and the people we were staying with needed lump and jumbo lump crab meat for a dish they were making. I went to Whole Foods up there, and to my surprise the crab came from the crab dock/processor that is 3 doors down from my camp in Delacroix,LA.
Posted on 11/27/18 at 9:09 am to eyepooted
Never had firm fish or bay scallops in a seafood gumbo in Louisiana made by a home cook. Scallops aren’t local....we use our fish in courtbouillion. And crawfish are rare as gumbo ingredients as well.
Shrimp, crab bodies, crabmeat, oysters, oyster liquor, maybe bigorneaux (oyster drill snails) if you have access to them.......
Shrimp, crab bodies, crabmeat, oysters, oyster liquor, maybe bigorneaux (oyster drill snails) if you have access to them.......
Posted on 11/27/18 at 9:32 am to SmokedBrisket2018
quote:
I went to Whole Foods up there, and to my surprise the crab came from the crab dock/processor that is 3 doors down from my camp in Delacroix,LA.
A couple times a year I will see shipping trucks with "Chesapeake Bay Crabs" lined up at the crab dock in Delacroix when heading out or in from fishing.
quote:
Never had firm fish or bay scallops in a seafood gumbo in Louisiana made by a home cook.
Every now and then my dad would make his with some fish dropped in. Redfish, drum, or sheephead cut into small chunks work the best.
This post was edited on 11/27/18 at 9:34 am
Posted on 11/27/18 at 9:39 am to Saskwatch
quote:
Chesapeake Bay Crabs
I think a lot of those St Bernard and Plaquemines crabs gets processed and shipped up there. Probably get a lot more money.
Posted on 11/27/18 at 10:04 am to hungryone
quote:
Never had firm fish or bay scallops in a seafood gumbo in Louisiana made by a home cook.
Then you've never eaten at my house.
As for using crawfish, I usually boil a sack or more to peel and save in the spring for making dishes with crawfish when they are out of season. Every spring I have at least 3 crawfish boils and at least once I'll get an extra 40 lb. sack to peel and use some of them for making a few gallons of crawfish bisque and put the rest of the tail meat away in the freezer.
Nothing like a nice pot of crawfish fettuccini in December and crawfish bisque during Lent.
Posted on 11/27/18 at 10:49 am to Saskwatch
quote:
Never had firm fish or bay scallops in a seafood gumbo in Louisiana made by a home cook.
I cut up a little bit of catfish into 1" chunks and put in mine. It's not traditional but I like it.
Posted on 11/27/18 at 11:38 am to gumbo2176
quote:
okra
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