A question about a recipe: Shrimp Gumbo

Barbara is a trusted source on General Cooking.

added about 2 years ago

Hi Davilchick--I think that the garlic doesn't burn because it's on really low heat and the vegetables all give off a lot of liquid. But you could certainly add the garlic later. And you might want more garlic. I have personal issues with garlic (I love it; it hates me.) so I use it sparingly.

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SKK added about 2 years ago

As drbabs says, garlic won't burn because the vegetables give off a lot of liquid. I often saute spinach, adding the spinach after the garlic has softened in the olive oil. The garlic seasons the spinach, as well as the olive oil. Used to live in New Orleans, and I miss it. Enjoy your gumbo!

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This is from your friendly editors at Food52.

added about 2 years ago

We concur with drbabs -- since the pot is covered and it's cooked over medium-low heat, the vegetables "sweat" and soften rather than caramelize and risk over-browning.

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pierino is a trusted source on General Cooking and Tough Love.

added about 2 years ago

As a gumbophiliac I'm on the same page wit y'all. Garlic won't burn in that context.

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Helen's All Night Diner added about 2 years ago

You may want to try leaving the garlic whole. Then once the dish has cooked, mash it against the side of the pot with a spoon.

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