Stingray gumbo

Never had a bad species.

  1. Top shoulders of a 30 - 40 lb. ray. About 4 lbs. of meat from the humped area. Or any ray meat.
  2. For shoulder meat, cut into 1 in. cubes.
  3. Cook your gumbo as you normally would, adding the ray meat in time as you would add chicken meat in 1 in. cubes. Very close cooking times. 25 Min. simmer on low heat, then yer’ done…
    This is so dadgum good, you’ll keep some in the freezer.
    Cleaning instructions for rays are out there. All the meat on them are good. Back and loin are different from wings. The wings are stringy & the back dense. Countless applications in cooking.