Jenise wrote:A friend posed a question to me this weekend that I couldn't answer.
A former resident of New Orleans, Joan mastered gumbo long ago, and last week she whipped up a batch. Her roux was a deep mahogany, she said. Then she added green bell pepper, celery and onion. Then okra, then tomatoes, seasonings, and eventually shrimp. At this stage it was a good golden color. About five minutes before she was to serve it, she added what she estimated to be 2-3 lbs of frozen dungeness crab meat (home packed without chemicals or preservatives, we all catch our own here), and the gumbo turned black.
Not just dark brown, BLACK, Joan emphasized.
What caused such a rapid and total color change?
ChefCarey wrote:This is usually caused by cooking okra in an inadequately seasoned cast iron pot???? Don't know if that was the case here or not.
Jenise wrote:The black occurred only upon the addition of the crab just before serving.
Mike Filigenzi (Sacto) wrote:This sounds like the kind of thing that happens when you change pH, but how a batch of frozen crab would change the pH of a gumbo is beyond me. I can't imagine anything acidic being used with the crab???
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