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Red Bean Gumbo
Posted on 3/10/24 at 2:30 pm
Posted on 3/10/24 at 2:30 pm
This is a video just released by Stalekracker and I thought I'd share it, it's pretty off the wall.
He makes red beans.
He makes chicken/sausage gumbo.
Then he mixes them together.
Then he poaches 19 eggs in it.
Then serves it over rice with cornbread.
Sounds heretical, but watching him make it and seeing the finished product, it looks damn good.
Also, his alcoholism seems to have graduated from Mickey's malt liquor to Jagerbombs by the pint. There's no way this dude's liver values are normal.
youtube link
LINK
He makes red beans.
He makes chicken/sausage gumbo.
Then he mixes them together.
Then he poaches 19 eggs in it.
Then serves it over rice with cornbread.
Sounds heretical, but watching him make it and seeing the finished product, it looks damn good.
Also, his alcoholism seems to have graduated from Mickey's malt liquor to Jagerbombs by the pint. There's no way this dude's liver values are normal.
youtube link
LINK
7
Posted on 3/10/24 at 2:33 pm to deeprig9
When I used to get gumbo at Juban's in Baton Rouge I always felt like there was a red beans and rice flavor in there somewhere
Posted on 3/10/24 at 2:47 pm to deeprig9
I wouldn't eat what he's making, feel like he overdid everything. - too much Cajun seasoning (in the stock and the. gumbo), too much hot sauce, too much of the mashed red beans, and I'd definitely go without the eggs. Probably too much Hepatitis C as well.
That being said, working some blended leftover RBR into my next gumbo might add an interesting flavor and some thickness.
That being said, working some blended leftover RBR into my next gumbo might add an interesting flavor and some thickness.
Posted on 3/10/24 at 2:53 pm to Handsome Pete
The seasoning is his Cajun Two-Step, it's remarkably mild. He sells a stronger version called Two-Step Fire. In this video he says "OG Two Step" meaning the original one, which is mild.
And because he sells them, he's going to overuse them in his videos. Same with the trinity dust he just came out with.
ETA- regarding the hot sauce additions- the green hot sauce is also pretty mild, I have some. The red sauce he used, he said it's not in production yet so I haven't had a chance to taste it, but I imagine it's also pretty mild based on the fact he has another red sauce that is too hot to even use, it's like bear spray. So that fact he's releasing another red sauce, I have to imagine it's much milder.
And because he sells them, he's going to overuse them in his videos. Same with the trinity dust he just came out with.
ETA- regarding the hot sauce additions- the green hot sauce is also pretty mild, I have some. The red sauce he used, he said it's not in production yet so I haven't had a chance to taste it, but I imagine it's also pretty mild based on the fact he has another red sauce that is too hot to even use, it's like bear spray. So that fact he's releasing another red sauce, I have to imagine it's much milder.
This post was edited on 3/10/24 at 2:55 pm
Posted on 3/10/24 at 3:00 pm to deeprig9
I can make a good red bean gumbo with ham stock, ham hocks, pork sausage, red beans, etc.
This recipe is too much.
Also never will understand not browning the sausage before putting in gumbo.
This recipe is too much.
Also never will understand not browning the sausage before putting in gumbo.
Posted on 3/10/24 at 3:03 pm to Rouge
quote:
Also never will understand not browning the sausage before putting in gumbo.
It's literally the first thing he does after the intro before he pours his pint of Jagermeister.
Posted on 3/10/24 at 6:30 pm to deeprig9
quote:
literally the first thing he does after the intro before he pours his pint of Jagermeister.
Thanks
I saw the ham hocks but did not hear him say he was browning the andouille during the first watch.
Posted on 3/10/24 at 7:45 pm to deeprig9
quote:
Stalekracker
I first want to say that I’m a huge fan of the Stalekracker. Highly entertaining and gets me excited about food from South Louisiana.
But he is first and foremost a content creator trying to entertain for views, likes, and engagement. I watched that recipe today and it was absolutely ridiculous. Might it have tasted good? I guess. But it was way over the top and just a stupid mixture of multiple entries combined into one.
Also, those eggs weren’t poached. He cracked them and then whisked them all in.
There’s a reason we didn’t get a “put that on a cracker, dude” shot at the end. It probably looked like shite.
This post was edited on 3/10/24 at 7:46 pm
Posted on 3/10/24 at 8:37 pm to deeprig9
I like his Gator Drool hot sauce, not to spicy but a damn good flavor. As far as his cooking videos go, I like them for what he’s doing. Cooking for most people isn’t that serious, if it tastes good people will eat it, and that’s all that matters. I’ve heard about red bean gumbo on here but his video was the first time I’ve seen someone actually do it. A lot of the times on the weekend I’ll just go in the kitchen an make up something as I’m going. You don’t always need a recipe to make good food, let it come from the soul and go from there.
Posted on 3/11/24 at 11:40 am to StringedInstruments
quote:
Also, those eggs weren’t poached. He cracked them and then whisked them all in.
Incorrect. In the intro he does, but if you watch the full video he does poach them, and pulls two out whole at the end to fix his bowl.
Posted on 3/11/24 at 1:41 pm to deeprig9
Red Bean Gumbo 
It's a St. James Parish staple dish.
It's a St. James Parish staple dish.
Posted on 3/11/24 at 1:49 pm to deeprig9
In the last cookoff, I badly wanted to call my entry Hopping John Gumbo instead of Hopping John Soup, but I knew the meltdown it would cause. I will tell you guys, this is a seriously good dish, just not at the F&D cook off challenge level.
Posted on 3/11/24 at 2:50 pm to StringedInstruments
quote:
There’s a reason we didn’t get a “put that on a cracker, dude” shot at the end. It probably looked like shite.
He puts it on a cracker at 12:05.
Posted on 3/11/24 at 2:54 pm to StringedInstruments
quote:
Also, those eggs weren’t poached. He cracked them and then whisked them all in.
Start at 10:15. He cracks 19 eggs into the pot and does not whisk. He floats them right on top, puts the lid on for 20 minutes, then plates. And demonstrates by scooping out two whole poached eggs into his bowl, then sets one aside on his cornbread plate, cuts it open show the consistency to the camera. Then takes a bite with his cornbread. Then he puts it on a cracker, see post above for timestamp.
Yall talking shite about a video you didn't even watch.
This post was edited on 3/11/24 at 2:55 pm
Posted on 3/11/24 at 3:11 pm to deeprig9
quote:
Yall talking shite about a video you didn't even watch.
I only saw the Tik Tok one. He left a lot out. My b.
Posted on 3/11/24 at 4:17 pm to StringedInstruments
Youtube is where all his (and other streamers) put their good stuff because they can monetize it much easier than tiktok. But that's a topic for another forum.
Posted on 3/11/24 at 6:05 pm to gizmothepug
quote:
I like his Gator Drool hot sauce, not to spicy but a damn good flavor.
I like it too but I don't use it much because there's other hot sauces I just like better. However, after seeing him use it in his cornbread batter in this recipe, I can see myself using it more often now when making cornbread.
Posted on 3/12/24 at 1:18 pm to Shwapp
quote:
Red Bean Gumbo It's a St. James Parish staple dish.
It is and I've posted a SJ recipe on here a few times but his video most definitely aint that.
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