Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Home Cooking


Seafood gumbo - where did I go wrong?


Home Cooking 16

Seafood gumbo - where did I go wrong?

ns538bmk | Mar 12, 2007 04:48 PM

I made Emeril's seafood gumbo recipe the other night. I tried very hard to get the right ingredients and follow the steps exactly, it took quite a bit of time. What I ended up with was a soup that tasted very good, spicy and seafood-y, but it looked AWFUL. A totally unappetizing shade of putrid brown. If I ate it with my eyes closed it was fine, but I couldn't get around the way it looked, so after a couple of bowls I dumped it before my hubby got back from his trip so he couldn't see it.

I didn't think I did the roux wrong - the recipe called for it to darken to the color of milk chocolate and I think I got it there but I was worried about it burning, so maybe I didn't. I did have to use canned crab instead of the 'gumbo crab' that was called for. I'm thinking that my downfall was that I couldn't figure out how to skim it - I was getting white foam constantly. Does that sound like it might have been the problem? What would you use to skim that stuff off without taking a lot of the liquid with it? Any other things I might have done wrong? Could I have fixed it? I really did like the flavor and I'd love to try again but it looked SO bad that I don't want to spend the time and end up with the same result (and that was a lot of nice seafood down the drain - sob).

Want to stay up to date with this post?

Recommended From Chowhound