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    You are in: Home / Community Forums / Fish & Seafood / shrimp, gumbo, and slow cooking (and rice too)
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    shrimp, gumbo, and slow cooking (and rice too)

    Fri Dec 27, 2013 5:51 pm
    Semi-Experienced "Sous Chef" Poster
    I am making my first gumbo, and it's coming along quite nicely. I'm making it in my cast iron dutch oven, and I wanted to let it cook on low (200 F) in the oven to let everything come together better. Much like a stew, or soup. But can I the shrimp cook in there for several hours? It won't do anything to the texture will it? Oh, the rice too! If I cook rice separately, then throw in the dutch oven will that be ok? Or should I keep the rice separate until they are to be served? Thanks everyone!
    Fri Dec 27, 2013 7:14 pm
    Forum Host
    Shrimp take but a few minutes to cook, put it in just at the end. I'd cook and serve the rice separately too, myself. If you have any leftover, the rice will absorb liquid and you'll have a mush.
    Fri Jan 10, 2014 10:33 pm Groupie
    I have never done gumbo in the oven. Just stove top. It's doesn't take all that long. The rice, I do separate; and the shrimp, just at the very end.

    It depends what type of gumbo ... many variations. Ones with sausage, shrimp, chicken, pork, etc. Depends, what is in it?
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