"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-26-2004, 03:30 PM   #11
Head Chef
 
Audeo's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 1,871
My two cents: By the larger. You can always cut them up, but can never make them larger...
__________________

__________________
Pain is inevitable. Suffering is Optional.
Audeo is offline   Reply With Quote
Old 09-26-2004, 10:07 PM   #12
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Quote:
Originally Posted by firsthyme

Hi AMI

My two cents re. shrimp size and soup. More than a spoonful is a waste!

Funny you bring up Gumbo. I plan on making some this weekend and I could use some input. Care to post your Recipe?

8) 8)
RAK
Here you go. This is a combination of a couple of Chef Prudhomme's Gumbo recipes.

Chicken, Sausage, and Shrimp Filé Gumbo
Yields: 4 entrée servings

1 chicken, cooked, and picked apart (saving scraps for stock)
½# good smoked sausage, either andouille or kielbasa
5 c chicken and/or seafood stock
Seasoning mix:
¾ t cayenne
1 ½ t paprika
1 t salt
¼ t white pepper
¼ t black pepper
½ t thyme
½ t oregano
1 bay leaf
¾ c margarine (not butter)
2 c chopped onions
2 c chopped celery
2 c chopped green bell peppers
3 T gumbo filé (filé powder)
1 T Tabasco
1 t minced garlic
1 ¼ c canned tomato sauce (10 fluid oz.)
1# medium shrimp, peeled and deveined
1 ½ c packed crabmeat, picked over, about ½#, optional (I like to get a couple snow crab clusters and pick them)
1 1/3 hot cooked rice

Combine the seasoning mix ingredients in a small bowl and set aside. In a 4-qt heavy soup pot, melt the margarine over medium heat. Add the sausage, and sauté until lightly browned. Add the onions, celery, and bell peppers. Turn heat to high and stir in the gumbo filé, Tabasco, garlic, and seasoning mix. Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the tomato sauce, continue cooking 5 minutes, stirring constantly. (During this time, the mixture will begin sticking to the pan bottom. As it does so, continually scrape the pan bottom well with a spoon. The scrapings not only add to the gumbo’s flavor, but also decrease the gumbo filé’s ability to thicken.) Add the stock and chicken, and bring gumbo to a boil; reduce heat and simmer 45 - 60 minutes, stirring occasionally. Add the shrimp and crabmeat (if desired); cover and turn off the heat. Leave the pot covered just until the seafood is poached, about 6 - 10 minutes. Serve immediately.
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 09-26-2004, 11:33 PM   #13
Senior Cook
 
southerncook's Avatar
 
Join Date: Sep 2004
Location: louisiana
Posts: 273
there is no tomato in gumbo.
but then maybe it's ok elsewhere..
__________________
there's no profit in deceipt
honest men know that revenge
does not taste sweet....
southerncook is offline   Reply With Quote
Old 01-11-2006, 12:05 AM   #14
Senior Cook
 
pckouris's Avatar
 
Join Date: Mar 2005
Posts: 169
The "clue" here is that you have "also have crab in the freezer".
Make the gumbo.
Get some medium count shrimp and go from there.
If you were doing something else then there would be a size importance and etc.
__________________
pckouris is offline   Reply With Quote
Old 01-11-2006, 02:41 AM   #15
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Let your budget, and your time, be your guide. The larger the shrimp the more they will cost - the smaller they are the cheaper they generally are and the longer it will take to shell them.

When I make gumbo (with shrimps, okra and tomato) - I generally buy the 2-pound bag of 60-70 count. It takes a little longer to peel them - but the shells go into making the "stock" that I use in the gumbo (instead of water called for in the recipe) and it's about 1/2 the price. More labor intensive, cheaper, and a lot more flavor in the end.

I also use the smaller shrimp(s) when making a sweet tomato and shrimp sauce to go over pasta.
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need your opinion on this recipe PA Baker Desserts, Sweets & Cookies & Candy 11 02-21-2005 10:25 AM
Want Your Opinion on this Cutting Board subfuscpersona Cook's Tools 5 11-09-2004 04:25 AM
Need Your Opinion on this Cutting board subfuscpersona General Cooking 8 11-05-2004 10:08 AM
Personal Chefs--Your Opinion PA Baker Today's Menu 22 09-22-2004 04:49 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.