Sorry to review this as modified, but it was pretty yummy this way. Time consuming, but good. ILO water, I made "Seafood Gumbo Stock" from Sara on this website. I think that added to the depth of flavor, but I can't attest to whether or not it's worth it. Does make good use of the shrimp shells, though. I also made a roux with 1/4c flour and 1/4c butter, cooked to a chocolate brown (I hear this is how gumbo is done traditionally). I added the roux after the stock to thicken things up (didn't measure how much stock I actully used). I used frozen okra, boiled for a few minutes to take the edge off, and cooked it the regular amount of time per the recipe. Also, didn't have tomato paste; substituted 1 can of regular Rotel for the tomato paste and tomato. For the seasoning, I made 1/4 batch of "Creole Seasoning Blend" from Joslyn on this site - sprinkled a few tablespoons over the shrimp several hours before, added the rest to the pot after the roux. Perfect spiciness for us (not OMG HOT, but had a kick and a very nice flavor). Added 1 bunch of parboiled and chopped swiss chard (part of the lucky New Year's theme I was going for), and accidentally omitted the green onions. Served over brown rice. A lot of work, but yummy. Would definitely make again.
~~~~Just made this again. 12 cups stock is way too much 6-8 cups is better. If you realize this too late, scoop out the solids to avoid overcooking them and boil down the liquid. It makes a huge difference.
Was this review helpful?
4 users found this review helpful
Sorry to review this as modified, but it was pretty yummy this way. Time consuming, but good....