Comments on: Shrimp and Duck Gumbo http://norecipes.com/blog/shrimp-and-duck-gumbo/ Wed, 23 May 2012 18:24:50 +0000 hourly 1 http://wordpress.org/?v= By: Where 'yat? NOLA http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-29907 Where 'yat? NOLA Wed, 13 Jul 2011 12:01:00 +0000 http://norecipes.com/?p=3231#comment-29907 I want som'a dat! I want som’a dat!

]]> By: Marc Matsumoto http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-29851 Marc Matsumoto Fri, 01 Jul 2011 03:49:00 +0000 http://norecipes.com/?p=3231#comment-29851 Thanks! Yep, you can add just about any kind of seafood you want. I love dropping some freshly shucked oysters straight into the bowl and pouring the hot gumbo right on top. The residual heat cooks the oyster and the juices flavor the gumbo. Thanks! Yep, you can add just about any kind of seafood you want. I love
dropping some freshly shucked oysters straight into the bowl and pouring the
hot gumbo right on top. The residual heat cooks the oyster and the juices
flavor the gumbo.

]]> By: Kpanushka http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-29850 Kpanushka Fri, 01 Jul 2011 03:41:00 +0000 http://norecipes.com/?p=3231#comment-29850 I am very excited to make this! It looks awesome :) Im wondering if you could also add other types of seafood along with the duck and shrimp; such as lump crab meat... I'm a big seafood lover and am wondering what else you could put in? Thanks again and I really enjoy your site! I am very excited to make this! It looks awesome :) Im wondering if you could also add other types of seafood along with the duck and shrimp; such as lump crab meat… I’m a big seafood lover and am wondering what else you could put in? Thanks again and I really enjoy your site!

]]> By: Fwmosher http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-29434 Fwmosher Tue, 29 Mar 2011 12:37:00 +0000 http://norecipes.com/?p=3231#comment-29434 I just turned 70, and have tackled tons of exotic recipes of many cultures, but I am just realizing that I only used okra once, so it must have been for a gumbo, and I tried to grow it up here in Canada, but not possible. Anyway, the longest recipe I have ever printed off, and I am going to follow it! Thank you. I just turned 70, and have tackled tons of exotic recipes of many cultures, but I am just realizing that I only used okra once, so it must have been for a gumbo, and I tried to grow it up here in Canada, but not possible. Anyway, the longest recipe I have ever printed off, and I am going to follow it! Thank you.

]]> By: Kielo Ford http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-28198 Kielo Ford Sun, 12 Dec 2010 02:26:00 +0000 http://norecipes.com/?p=3231#comment-28198 the trick to making a good roux, is FIRST, make sure the babies are asleep and take the phone off the hook. Give the Roux your full undivided attention. Yes I have been making Roux that long, and those that taught me, even longer... back when you took the phone off the hook and ya didn't have to answer the door cause everyone came to the back door....that mattered. the trick to making a good roux, is FIRST, make sure the babies are asleep and take the phone off the hook. Give the Roux your full undivided attention. Yes I have been making Roux that long, and those that taught me, even longer… back when you took the phone off the hook and ya didn’t have to answer the door cause everyone came to the back door….that mattered.

]]> By: Spinachtiger http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-20957 Spinachtiger Mon, 30 Aug 2010 12:07:00 +0000 http://norecipes.com/?p=3231#comment-20957 I made an authentic roux only once. We did it outside because it will seriously smell up a house. My clothes and hair were proof of that. But, it delivered the right flavor that keeps you going back to fill up the bowl. The duck fat is a great idea. I made an authentic roux only once. We did it outside because it will seriously smell up a house. My clothes and hair were proof of that. But, it delivered the right flavor that keeps you going back to fill up the bowl. The duck fat is a great idea.

]]> By: Therese http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-15551 Therese Mon, 11 Jan 2010 09:34:53 +0000 http://norecipes.com/?p=3231#comment-15551 Traditionally LA roux is made with lard, so any fat can do. I've had good (and delicious) results with rice bran oil. :9 Traditionally LA roux is made with lard, so any fat can do. I’ve had good (and delicious) results with rice bran oil. :9

]]> By: Therese http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-24403 Therese Mon, 11 Jan 2010 09:34:00 +0000 http://norecipes.com/?p=3231#comment-24403 Traditionally LA roux is made with lard, so any fat can do. I've had good (and delicious) results with rice bran oil. :9 Traditionally LA roux is made with lard, so any fat can do. I’ve had good (and delicious) results with rice bran oil. :9

]]> By: Therese http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-15550 Therese Mon, 11 Jan 2010 09:33:18 +0000 http://norecipes.com/?p=3231#comment-15550 Also, my family comes from the River Parishes rather than deeper into bayou country, so I can only rarely take these super dark roux with gumbo! Maybe for squirrel or duck jambalaya.... ;) Also, my family comes from the River Parishes rather than deeper into bayou country, so I can only rarely take these super dark roux with gumbo! Maybe for squirrel or duck jambalaya…. ;)

]]> By: Therese http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-24402 Therese Mon, 11 Jan 2010 09:33:00 +0000 http://norecipes.com/?p=3231#comment-24402 Also, my family comes from the River Parishes rather than deeper into bayou country, so I can only rarely take these super dark roux with gumbo! Maybe for squirrel or duck jambalaya.... ;) Also, my family comes from the River Parishes rather than deeper into bayou country, so I can only rarely take these super dark roux with gumbo! Maybe for squirrel or duck jambalaya…. ;)

]]> By: Therese http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-15549 Therese Mon, 11 Jan 2010 09:30:55 +0000 http://norecipes.com/?p=3231#comment-15549 You are correct. One does not use file with gumbo-based gumbo (hahahha), although the poultry and sausage gumbo usually is for winter and does not have okra, therefore it has file for thickener. (Gumbo zherbes in spring during Lent, seafood gumbo in fall, chicken and andouille gumbo in winter. Good times.) You are correct. One does not use file with gumbo-based gumbo (hahahha), although the poultry and sausage gumbo usually is for winter and does not have okra, therefore it has file for thickener.

(Gumbo zherbes in spring during Lent, seafood gumbo in fall, chicken and andouille gumbo in winter. Good times.)

]]> By: Therese http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-24401 Therese Mon, 11 Jan 2010 09:30:00 +0000 http://norecipes.com/?p=3231#comment-24401 You are correct. One does not use file with gumbo-based gumbo (hahahha), although the poultry and sausage gumbo usually is for winter and does not have okra, therefore it has file for thickener. (Gumbo zherbes in spring during Lent, seafood gumbo in fall, chicken and andouille gumbo in winter. Good times.) You are correct. One does not use file with gumbo-based gumbo (hahahha), although the poultry and sausage gumbo usually is for winter and does not have okra, therefore it has file for thickener.

(Gumbo zherbes in spring during Lent, seafood gumbo in fall, chicken and andouille gumbo in winter. Good times.)

]]> By: becklund http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-12606 becklund Mon, 03 Aug 2009 04:02:10 +0000 http://norecipes.com/?p=3231#comment-12606 Cool how you experimented with the various fats to make the roux, I always use canola oil and take to just beyond hershey's chocolate color. I'll have to experiment some with different fats. Thanks! Cool how you experimented with the various fats to make the roux, I always use canola oil and take to just beyond hershey’s chocolate color. I’ll have to experiment some with different fats. Thanks!

]]> By: becklund http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-24400 becklund Mon, 03 Aug 2009 04:02:00 +0000 http://norecipes.com/?p=3231#comment-24400 Cool how you experimented with the various fats to make the roux, I always use canola oil and take to just beyond hershey's chocolate color. I'll have to experiment some with different fats. Thanks! Cool how you experimented with the various fats to make the roux, I always use canola oil and take to just beyond hershey’s chocolate color. I’ll have to experiment some with different fats. Thanks!

]]> By: Gumbo « Fun.Food.Cook http://norecipes.com/blog/shrimp-and-duck-gumbo/comment-page-1/#comment-11797 Gumbo « Fun.Food.Cook Thu, 09 Jul 2009 15:29:11 +0000 http://norecipes.com/?p=3231#comment-11797 [...] http://norecipes.com/2009/03/21/shrimp-and-duck-gumbo/ (Note: He has lots of details about technique and ingredient there, you need to read it first to understand the dish) Spicy andouille sausage sliced 3 pieces of skinless chicken thighs, sliced Smokey bacon end pieces [...] [...] http://norecipes.com/2009/03/21/shrimp-and-duck-gumbo/ (Note: He has lots of details about technique and ingredient there, you need to read it first to understand the dish) Spicy andouille sausage sliced 3 pieces of skinless chicken thighs, sliced Smokey bacon end pieces [...]

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