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Stock

post #1 of 5
7/28/06 at 9:09am
Thread Starter 
Can I sub lobster stock for seafood stock for a gubmo?
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post #2 of 5
7/28/06 at 10:15am
Dogg,

I'm neither a professional cook, nor am I from Louisiana, but I'd say you could make that substitution. In my experience, Gumbo is like Chili, in that everybody makes it differently. Within reason, you could use whatever you have on hand. And Lobster stock / seafood stock seems like a reasonable substitution.
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post #3 of 5
7/28/06 at 10:21am
Thread Starter 

Thanks...

I agree... :lips:
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post #4 of 5
7/28/06 at 10:37am
What would your point be in doing that? From a flavor and usage point of course you could, but strictly from a cost standpoint it wouldn't be practical.
From a cost point you could use shrimp shells and make a stock. More costly than a seafood stock potentially, but quite tasty. But if it's not a cost isuue than like Cford said, everyone has their own recipe, and frankly it's all good!:lips: :lips:
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post #5 of 5
7/28/06 at 11:05am
That's exactly what I do. I snack on steamed shrimp, and save the shells in the freezer. When I need a seafood stock, I use them to make it.
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