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Anybody ever made brisket gumbo?
Posted on 9/19/18 at 10:00 am
Posted on 9/19/18 at 10:00 am
Saw this come up on my Facebook feed from The Switch BBQ joint in Dripping Springs, TX. Seems like this could be a decent way to use up some leftover brisket. Anybody ever tried something similar?
Brisket & Sausage Gumbo
Brisket & Sausage Gumbo
13
Posted on 9/19/18 at 10:02 am to Hat Tricks
Honestly I'll eat almost anything in a roux. Sounds pretty good to me.
This post was edited on 9/19/18 at 12:56 pm
Posted on 9/19/18 at 10:10 am to al_cajun
quote:
Honestly I'll eat almost anything in a roux. Sounds pretty food to me.
Seems like the smokey flavors from the brisket would make for a good gumbo. Just wondering how the texture of a well smoked brisket would hold up.
Posted on 9/19/18 at 10:12 am to Hat Tricks
quote:
Seems like the smokey flavors from the brisket would make for a good gumbo.
I made a huge pot of gumbo using smoked nutria and andouille sausage and it turned out excellent.
To be honest, out of all the many pots of gumbo I've made in my lifetime, I've never used beef. May have to give this a try for something different.
Posted on 9/19/18 at 10:13 am to Hat Tricks
Sweet Jesus..brisket gumbo!!! Take that brisket and add it to a homemade corn chowder or use it to make okra gumbo (no roux please)..
The smoke flavor in any of those two will make you swear to always smoke/bbq a little extra for one of those dishes.
The smoke flavor in any of those two will make you swear to always smoke/bbq a little extra for one of those dishes.
Posted on 9/19/18 at 10:18 am to gumbo2176
quote:
smoked nutria
Posted on 9/19/18 at 11:52 am to maxxrajun70
i believe this is called a stew
Posted on 9/19/18 at 11:58 am to maxxrajun70
[quote]quote:smoked nutria [/quote
Come on max, expand your horizons a bit. I'd bet dollars to donuts if nobody told you they fixed a pot of stew or gumbo with nutria, you'd eat it, enjoy it, and want more.
More a mind over matter thing really.
Come on max, expand your horizons a bit. I'd bet dollars to donuts if nobody told you they fixed a pot of stew or gumbo with nutria, you'd eat it, enjoy it, and want more.
More a mind over matter thing really.
Posted on 9/19/18 at 12:00 pm to Zach Lee To Amp Hill
neva thought of gumbo for some reason, but its great in soup and pinto beans we often make left over soup with veggies and meats found in the fridge and Brisket and left over pork is great in soups or chopped up and put in beans.
Posted on 9/19/18 at 12:25 pm to Hat Tricks
I saw a brisket gumbo in Baltimore. It had corn and peas in it. Pas bon!!
Posted on 9/19/18 at 1:02 pm to Hat Tricks
I don't know. Brisket is pretty fatty / oily. It seems like it may be a bit much in combo, which is already pretty rich.
I would try it though.
I would try it though.
Posted on 9/19/18 at 1:13 pm to Hat Tricks
Is that potato salad swimming in it? No rice?
Posted on 9/19/18 at 1:19 pm to Hat Tricks
quote:
leftover brisket
Not at my house
Posted on 9/19/18 at 2:14 pm to Hat Tricks
that looks great!
my grandparents would use left over bbq'd pork steaks and chicken to make "bbq gumbo". They would wipe off the bbq sauce due to it being oily/grease but the meat would keep the smoked flavor. One of my favorite gumbo's.
my grandparents would use left over bbq'd pork steaks and chicken to make "bbq gumbo". They would wipe off the bbq sauce due to it being oily/grease but the meat would keep the smoked flavor. One of my favorite gumbo's.
Posted on 9/19/18 at 2:15 pm to Hat Tricks
IWEI
Actually sounds pretty damn good.
Actually sounds pretty damn good.
Posted on 9/19/18 at 2:19 pm to Hat Tricks
quote:
TX
First they screwed up boiled crawfish and now this?
Posted on 9/19/18 at 2:20 pm to Hat Tricks
Yes,
Smoked a brisket and put a drip pan underneath to catch the drippings. strained it to keep the liquid then used the rendered fat along with a little more oil in the roux.
I found I didn't need to season the gumbo too much.
9/10 would do again.
Smoked a brisket and put a drip pan underneath to catch the drippings. strained it to keep the liquid then used the rendered fat along with a little more oil in the roux.
I found I didn't need to season the gumbo too much.
9/10 would do again.
Posted on 9/19/18 at 2:27 pm to Zach Lee To Amp Hill
quote:
i believe this is called a stew
It does look very dark and thick, with a heavy layer of oil on the top.. and brisket is so fatty. IWNEI
Posted on 9/19/18 at 2:29 pm to Hat Tricks
Enchiladas
Posted on 9/19/18 at 4:13 pm to Hat Tricks
No, but I did make a pulled pork and andouile gumbo last week. 
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