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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.
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Gumbo question
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Date: 2007/10/02 13:34
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By: RRP
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Status: User
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Platinum Egger
| Posts: 9348 |   |
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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.
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Gumbo question
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Date: 2007/10/02 13:40
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By: fishlessman
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Status: User
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Platinum Egger
| Posts: 9592 | |
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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
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Gumbo question
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Date: 2007/10/02 13:54
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By: YB
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Status: User
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Platinum Egger
| Posts: 3967 | |
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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.
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Gumbo question
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Date: 2007/10/02 15:17
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By: Rascal
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Status: Visitor
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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
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Gumbo question
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Date: 2007/10/02 15:24
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By: YB
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Status: User
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Platinum Egger
| Posts: 3967 | |
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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
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Gumbo question
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Date: 2007/10/02 15:36
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By: YB
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Status: User
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Platinum Egger
| Posts: 3967 | |
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Car Wash Mike,
mike i add liquid if i need to i don't like it thick...you do put everything in at one time and it turns out great.
larry
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