Just got done watching Paula Deen make some gumbo and was wondering if this could be made on the egg. The only problem I could see is that you might have to have the lid open to long making the roux and your temp get away from you, has anyone done this. Thanks.
Mayberry Smoker , I have not, but just like woking - even though you have the dome open you close the bottom vent so it doesn't become a blast furnace.
Mayberry Smoker , make the roux on the stovetop or open burner and toss it and start over if you burn it, then egg away for hours. this is chefwil's recipe, its a good gumbo technique thats easily addaptable
Mayberry Smoker , i have not made gumbo on the egg but i have cooked couzan billy's jambalaya and it turned out great.this is a really good recipe from kevin taylor. larryCouzan Billy's Jambalaya recipe From the kitchen of Kevin Taylor, the BBQ GuruI know there are many Jamba recipes out there. This one is unique in that you throw everything into the pot and cook. No making a roux, no browning the meat, no cooking the rice. It is ideal for doing on the grill. Matter of fact, I cook this for Friday night supper at the cook-offs! This recipe I adapted from one given to me by my good friend Bill Conklin…Couzan Bill, a real Cajun!1 pound converted rice, uncooked 1 can French onion soup 1 (8 ounce) can tomato sauce 1/4 pound butter, cut into pieces 1 cup onions, chopped 1/2 cup green onion, minced 1 small green pepper, diced 1/4 cup fresh parsley, chopped 3 large garlic cloves, minced 1 teaspoon crab boil 2 tablespoons Cajun seasoning 2 tablespoons Tabasco 1 pound smoked sausage 1 pound crawfish tails (or shrimp) 3 pieces chicken breasts, cubed 2 to 3 cups chicken stockHeat oven to 350 degrees F or simply place pot on the grill.Combine everything in a 5-quart ovenproof pot. Start with 2 cups of chicken stock. Mix well. Cover and bake for 1 1/2 hours or longer.You may add more chicken stock based on the consistency you want.Stir before serving. Keeps well.
Mayberry Smoker , I changed this recipe so it reflects cooking in the Egg as opposed to the oven. I started doing oven rouxs after seeing it on Alton Brown's Good Eats. It's so much easier and you make extra for later too. HTH Green Egg Roux
Ingredients 2 - 3 cups flour 1 baking pan or heavy duty pot, dutch oven Directions There are a several different ways to make a roux in the BGE. You can make a paste of the flour and oil and then put it in the BGE at 325 for about 30 to 45 minutes to get a dark blond rouxorTo make "BGE roux," place the desired amount of flour in a heavy duty cast iron pot and bake at 350 degrees for 30 to 45 minutes, stirring every 15 minutes. You may have to cook it longer to get the desired color. The closer you get to the end of cooking time the more often you need to stir. Browning the flour gives you the depth of flavor that you achieve in the classic dark roux, with a much simpler method. You can prepare the BGE-baked roux while you chop the vegetables for a gumbo, stew or etouffee. BGE roux as most rouxs can be made and stored in a jar for future use.
YB, Sounds so simple, yet so good! I have to imagine that you're talking about a standard (15 oz.) can of onion soup? Do the shrimp not over-cook during that length of time? Are they a count of about 15/#? If smaller would it be better to add them towards the end?TIA, Rascal
Rascal, it is the 15oz can and i buy the 20 to 25 count shrimp and everything turns out perfect.we have cooked this on the stove,crock pot and egg and it's always good.one thing to be careful is rice here comes in a 2# bag and this recipe calls for 1#....yes i made that mistake and had to double everythig else. larry
Mayberry Smoker ,I did the roux on the stovetop and then transferred everything to the egg. Glad you posted this because of all the recipes people have posted. Makes me hungry!!
