tag:blogger.com,1999:blog-8531475183198933347.post1019308636354292688..comments2024-03-26T22:55:04.557-07:00Comments on Red Shallot Kitchen: Shrimp GumboAnonymoushttp://www.blogger.com/profile/01121695557893574539noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8531475183198933347.post-86290211433474362652012-01-28T08:51:17.552-08:002012-01-28T08:51:17.552-08:00Looks like a great recipe but you can make a dark ...Looks like a great recipe but you can make a dark roux in 10 minutes the Paul P way. Saves you having to run an oven. Super hot pan or pot and stir stir stir and off the heat when desired color is reached.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-50779603507012787732012-01-27T09:30:51.902-08:002012-01-27T09:30:51.902-08:00Hey, thanks for the suggestions. I appreciate it ;...Hey, thanks for the suggestions. I appreciate it ;)Anonymoushttps://www.blogger.com/profile/01121695557893574539noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-9163769917775645162012-01-27T09:30:20.834-08:002012-01-27T09:30:20.834-08:00I mean vodka sauce (no thanks to my auto correct!)...I mean vodka sauce (no thanks to my auto correct!)Anonymoushttps://www.blogger.com/profile/01121695557893574539noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-8751676400667879352012-01-27T06:53:10.491-08:002012-01-27T06:53:10.491-08:00That actually looks like a decent gumbo recipe. I ...That actually looks like a decent gumbo recipe. I see so many people posting gumbo recipes that don't look like any gumbo I've ever seen in south Louisiana. <br /><br />If you want to enrich the flavor even more, there are a few things you can do. <br /><br />1) Either make shrimp stock with the heads and peels of the shrimp or buy some seafood stock (Kitchen Basics makes a decent one). Use that instead of water.<br /><br />2) Stir a tablespoon or two of tomato paste into it. To taste, but not too much. You don't want it to taste tomato-y. You just want enough to deepen the flavor of the broth.<br /><br />3) Stir a tablespoon or two of Worcestershire sauce into it (same as above, not too much).<br /><br />4) Season with liquid crab boil seasoning (Zatarain's).telesmahttps://www.blogger.com/profile/01978436826749696204noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-571406439520504632012-01-26T21:07:21.259-08:002012-01-26T21:07:21.259-08:00Thank you. I'll trade you a bowl with that yum...Thank you. I'll trade you a bowl with that yummy pasta with coda sauce of yours :)Anonymoushttps://www.blogger.com/profile/01121695557893574539noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-20742198302365388112012-01-26T11:54:29.762-08:002012-01-26T11:54:29.762-08:00This sounds delicious and looks even better!! Gorg...This sounds delicious and looks even better!! Gorgeous photos! :)Lisa @ tequilacupcakeshttp://tequilacupcakes.comnoreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-91443660394458694512012-01-26T10:52:33.177-08:002012-01-26T10:52:33.177-08:00Most of the time I add Andouille in my gumbo, beca...Most of the time I add Andouille in my gumbo, because my older son does not like shrimp for the reasons I don't know.Anonymoushttps://www.blogger.com/profile/01121695557893574539noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-51053649605146821092012-01-26T10:50:20.086-08:002012-01-26T10:50:20.086-08:00Thanks, Sandra :)Thanks, Sandra :)Anonymoushttps://www.blogger.com/profile/01121695557893574539noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-31547114966701355092012-01-26T10:49:47.866-08:002012-01-26T10:49:47.866-08:00Feel free to try it.... *sending virtual gumbo you...Feel free to try it.... *sending virtual gumbo your way*...Anonymoushttps://www.blogger.com/profile/01121695557893574539noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-60239068751235126732012-01-26T10:49:15.224-08:002012-01-26T10:49:15.224-08:00I think so, too, Adam :)I think so, too, Adam :)Anonymoushttps://www.blogger.com/profile/01121695557893574539noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-82208389463228688822012-01-26T10:48:47.798-08:002012-01-26T10:48:47.798-08:00Guy de Fleur was a great gastronomer in his time, ...Guy de Fleur was a great gastronomer in his time, that can only be rivaled by my 9 year-old son who once asked, "Is there shrimp in this shrimp gumbo?", and "Hmm, this is good! I love Italian food!" (while eating Gumbo).Anonymoushttps://www.blogger.com/profile/01121695557893574539noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-54171058490047806372012-01-26T09:00:01.064-08:002012-01-26T09:00:01.064-08:00Beautiful post and recipe too! Love your photos......Beautiful post and recipe too! Love your photos...very appealing and tempting! nicely done! Have a wonderful day!!Sandrahttps://www.blogger.com/profile/06183466872546715233noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-50271008968807970742012-01-26T08:43:20.135-08:002012-01-26T08:43:20.135-08:00What a delicious and welcoming dish and luv how yo...What a delicious and welcoming dish and luv how you topped it and served with rice. Beautifully presented - I can taste it already! :)Cristinahttp://www.teeniecakes.comnoreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-61403157138024956712012-01-26T06:39:27.493-08:002012-01-26T06:39:27.493-08:00This is what gumbo should be! Mmmmm..This is what gumbo should be! Mmmmm..Adam @ Unorthodox Epicurehttp://www.unorthodoxepicure.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-88057359402529438752012-01-25T23:46:16.231-08:002012-01-25T23:46:16.231-08:00As the great 18th century gastronome Guy de Fleur ...As the great 18th century gastronome Guy de Fleur once said (before savoring the mushrooms that no one in an un-inebriated state should savor), "There are three true, glorious pleasures known to man: A swift and mighty horse. Shrimp Gumbo with sauteed peppers and a pinch of cayenne. And...er...well...that other thing you do with a girl..."<br /><br />Awesome post. And delicious pics!Warren Catersonhttps://www.blogger.com/profile/02926032588160290974noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-12337617945038472782012-01-25T20:28:17.058-08:002012-01-25T20:28:17.058-08:00You're very welcome :)You're very welcome :)Anonymoushttps://www.blogger.com/profile/01121695557893574539noreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-52269784409726981032012-01-25T20:24:22.724-08:002012-01-25T20:24:22.724-08:00I love gumbo, especially with the addition of ando...I love gumbo, especially with the addition of andouille sausage! Beautiful photos =)Jenny @ Savour the Senseshttp://savourthesensesblog.comnoreply@blogger.comtag:blogger.com,1999:blog-8531475183198933347.post-85161831056733973122012-01-25T13:00:43.672-08:002012-01-25T13:00:43.672-08:00Mmmm I've been craving some gumbo and this loo...Mmmm I've been craving some gumbo and this looks just perfect! Thanks for this great recipe.Katherine Martinellihttp://www.katherinemartinelli.comnoreply@blogger.com