- Oct 28, 2010
- Reaction score
Mrs. G said she doesn't want sausage (stop right there!....don't even try )
She asked If I can do chicken and shrimp....or shrimp and scallops. What say you Roberteaux? Which one?
Well... chicken and shrimp is pretty yummy... I know that from personal experience.
Never had shrimp and scallops gumbo, though... but it sure does *sound* good, don't it?
What I would say is this: have a look at a couple of recipes for both-- there's a million of 'em on the Internet-- and you'll probably get a good idea of what you'd like to try first...
Gumbo is a lot like music-- or any other art form, for that matter. Even when your very first brew is really good, that drive to be creative and to improve remains in place... especially at first, when you're still in kind of an experimental phase.
Most seafood gumbos are cool in that one doesn't have to cook anything prior to cooking the gumbo itself. Like, in the recipe I offered in the OP, you have to brown your meats first. In many of the seafood gumbo types, you just chuck the stuff into the pot and it cooks along with everything else... so that eliminates one step from the process...
Personally, I'd go with the chicken and shrimp type-- but that's only because I've actually had it before and so know what to expect. Never had shrimp and scallop gumbo, though... so maybe I'd go there just to be adventurous?
I was thinking of what you said regarding bacon last night... you know, some recipes call for bacon (or another form of ham) to be added to seafood gumbos... and in fact, there are also those who use bacon grease as the lipid component of roux...
As I said in my previous post: there are so many types of gumbo out there-- so many recipes and so many different routes that might be taken to end up with the stuff-- that it's the literal truth that there are probably as many types of gumbo out there as there are people who cook gumbo.
So you and the missus should have an eye at some of the recipes you'll find out there on the web. I mean, there are literally thousands of them, but you won't have to plow through all of them to find something that you find appealing either from the standpoint of ingredients, or perhaps because the method of preparation seems interesting to you...
Very happy to know you'll give it a crack. For those to whom the practice appeals, cooking is a very rewarding kind of thing to do... it's an art form in and of itself!