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Recent Reviews

Re:Seafood Gumbo

saw Poppy on Bobby Flay's "Throwdown". There are several things she did on that show that aren't written in this recipe. For instance, on TV, she puts 2 cloves of garlic in with the shrimp stock (not even in recipe). She also uses 2 bay leaves and appeared to put more tomatoes in than the recipe. A tablespoon of thyme is overkill - half that (or none) won't be so overpowering. 2 tsp of salt is one too much (you can always add). The roux must be almost burned and the onions chopped super fine (until juicy) to duplicate her "chocolate/caramel" technique. Compared to the wonderful gumbo I had in Alabama, Poppy's also seems a bit too thick (3/4 of her roux would be better). Raw blue gumbo crabs really take this dish to another level...don't think using alaskan king crab or whatever (or only shrimp) is going to impress anyone who's eaten authentic gulf coast gumbo.

Posted: 11:47 pm on April 6th 2012