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rodandroll · Posted: Wed Dec 19, 2012 12:38 pm Post subject: Gumbo

I have a great gumbo recipe (thanks Chef Lefty for the microwave roux suggestion - it works great). One of the most important aspects in getting it flavored right is boiling the shrimp shells/heads etc to get a good seafood tasting stock to add to the gumbo. Sometimes I can't get shrimp with the shells on and have no way of producing the seafood stock for addition to the gumbo. I have heard that shrimp paste or fish sauce can be added to help in this area, but both are really salty, and I am really not sure if they will work or not.

Anyone have any ideas on how to come up with a good seafood stock or an addition I can use to give the gumbo the desired seafood/shrimpy base flavor in addition to the roux.

Chef Lefty - got any ideas?

steve78412 · Posted: Wed Dec 19, 2012 1:15 pm Post subject:

I use soup bases from these people:
http://tinyurl.com/cxsfcs4

They have good products. I use their Beef Base, Au Jus and the Low sodium Chicken base.

I would not use shrimp paste or fish sauce. The shrimp paste smells like rotten shrimp and fish sauce is an acquired taste, more stinky cheese than fish.

Steve

magadorm · Horse Mullet Joined: 25 Jul 2012 Posts: 131

You can use fish heads for the stock. A slot redfish head is just perfect.

shallowsport · Posted: Wed Dec 19, 2012 9:37 pm Post subject:

You can go down to any fish cleaning station and ask for the heads and back bones. Most fisherman will let you have them. Add a little bait shrimp and you are ready to go.

rodandroll · Posted: Wed Dec 19, 2012 9:53 pm Post subject:

Great thoughts guys, but I don't live at the coast and don't get down there as often as I would like. I need something I can buy or order. I think the soup bases might be a good idea for me. did not realize they had a seafood base. Also I recently found ground shrimp from fiesta - interesting - it might make a base also.

kweber · Posted: Thu Dec 20, 2012 1:34 pm Post subject:

never thought about using the Feista Brand dried shrimp...
should work OK.
keep us posted...
BTW, I usually make stock from the Pollyana shrimp heads when I buy there.
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rawlbay · Posted: Thu Dec 20, 2012 3:30 pm Post subject:

Coquina clams are my preference for making seafood broth, but that doesn't help the landlocked amongst us.

I have been meaning to try a gumbo made from the broth of dried bonito flakes, which are relatively nonperishable and readily available on line. Its a Japanese thing, katsubashi or something like that. Might be worth a try for you, but understand I haven't tried it and it could be horrible...
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Texican · Posted: Thu Dec 20, 2012 5:39 pm Post subject:

Though shrimp shells AND heads are the preferred method, just the shells alone will give you a decent start. You can also throw in a few whole blue crabs to boost the flavor.
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Texican · Posted: Thu Dec 20, 2012 5:47 pm Post subject:

Roux tip #2:

Heat your oil in a cast iron skillet then add the flour.
When the flour is thoroughly mixed into the oil, place the entire pan into a 350 oven. This will slowly and evenly cook the roux without having to stand there constantly stirring it.
Remove the roux from the oven when it has reached the desired color level.
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"Money will buy you a fine dog, but only love can make him wag his tail." - Kinky Friedman

PS: Screw you Photobucket!

john's addicted · Horse Mullet Joined: 15 Feb 2011 Posts: 171

Use clam juice if you're in a pinch. Be careful using fish sauce, different varieties can be wildly different in flavor. Optimally use shrimp heads and shells, and throw a couple of gumbo crabs in the stock. Then pick the crabs and sprinkle it on top of the gumbo. I can already hear the collective "aahhhhh" around the dinner table.
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1.2.3,4,5. once i caught a fish alive.
6.7.8,9,10. so i let him go again.

kweber · Posted: Sat Dec 22, 2012 8:12 am Post subject:

rawlbay · Posted: Sun Dec 23, 2012 5:40 am Post subject:

I keep telling myself i'm going to build a sieve - just a square made from 2x4s and some wire mesh from the hardware store, but I haven't done it yet. I don't mess with it when I'm fishing, but when we take the kiddo to the beach to goof around, I will drive until they are plentiful and then bust out the colander.

I get the broth in two steps. First, put the fresh and rinsed clams in a pot with a splash of water and steam them for a few minutes until they release their liquid. Strain off the liquid and reserve. This is the good stuff. Then put the clams back in the pot, cover with the appropriate amount of water and boil 10 minutes or so. I guess you could throw in some aromatics at this point if you wanted (celery, onions, etc) Strain off the broth and reserve. This is good too, but not as good as the first extraction.

Takes a while, but running the broth through a coffee filter will get rid of the sand. Kind of a PITA, but it is amazingly good.

*edit: I live a few minutes from the beach so they are still alive when I get home. I wouldn't try it if the clams weren't still kicking, so to speak. And no red tide, obviously.

shallowsport · Posted: Sun Dec 23, 2012 7:22 am Post subject:

If you like your food Louisiana Style, tie this cookbook a try
"Chef Paul Prudhomme's: Louisiana Kitchen"
Gives you step by step instructions in how to make a stock, and a roux, as well as gumbo and seafood soup. Plus a wide array of Cajun dishes.

Chef Lefty · Posted: Sun Dec 23, 2012 9:24 pm Post subject:

I missed this post and I am so sorry. I have a cheater stock as well that I need to share when I get to my main computer after Christmas.

With that said, Merry Christmas, and the previous posts share a wealth of good stuff. Very Happy

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kweber · Posted: Sun Dec 23, 2012 11:31 pm Post subject:

rawlbay, thx for the info...
I just may make coquina stock someday in a Port A kitchenette...haul it back here in a rum bottle in an ice chest along w/my Pollyana shrimp.
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the creepy uncle that scares the kids....