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Started By
Message
Anyone ever use gumbo base on a pot roast?
Posted on 2/16/21 at 8:54 pm
Posted on 2/16/21 at 8:54 pm
Not sure how many of you are on Tik Tok, but there's an excellent Louisiana cooking page by the name of StaleKracker. A lot of his recipes reflect the authenticity of the cajun recipes I've seen posted here over the years.
Anyways, he posted a pot roast video a few days ago with the following recipe:
5-6 lb chuck roast
Cayenne Pepper
Package of Louisiana Cajun Gumbo Base
Oil
Flour
Trinity plus garlic
Chicken stock
2 bouilloun cubes
1 stick of butter
It's a Tik Tok video, so the measurements aren't really given due to time constraints. But he covers the roast in cayenne (not a whole lot) and the gumbo base, both sides. Browns in the oil. Removes the meat. Adds flour to make a roux. Adds the trinity plus garlic and cooks a bit. Adds the stock. Adds the meat, bouillon and butter. Cooks 275 for 4 hours.
Looked delicious.
I decided to make something similar yesterday, but I didn't have gumbo base. What kind of flavor does it add? More roux flavor?
Google was no help as anything "gumbo base" just leads to gumbo recipes. Ingredients in a gumbo base packet looks like flour with dried onion and msg.
Anyways, he posted a pot roast video a few days ago with the following recipe:
5-6 lb chuck roast
Cayenne Pepper
Package of Louisiana Cajun Gumbo Base
Oil
Flour
Trinity plus garlic
Chicken stock
2 bouilloun cubes
1 stick of butter
It's a Tik Tok video, so the measurements aren't really given due to time constraints. But he covers the roast in cayenne (not a whole lot) and the gumbo base, both sides. Browns in the oil. Removes the meat. Adds flour to make a roux. Adds the trinity plus garlic and cooks a bit. Adds the stock. Adds the meat, bouillon and butter. Cooks 275 for 4 hours.
Looked delicious.
I decided to make something similar yesterday, but I didn't have gumbo base. What kind of flavor does it add? More roux flavor?
Google was no help as anything "gumbo base" just leads to gumbo recipes. Ingredients in a gumbo base packet looks like flour with dried onion and msg.
6
Posted on 2/16/21 at 9:06 pm to StringedInstruments
quote:
Google was no help as anything "gumbo base" just leads to gumbo recipes
First search result.
That sure is a lot of fat and sodium. I'm sure it tastes good, but not my jam.
Posted on 2/17/21 at 6:29 am to StringedInstruments
Never, seems like someone trying to get attention by creating a recipe that doesn’t need to be created. But if you want to try it, I’m sure it will be worth a shot. I don’t see where it would be bad.
Posted on 2/17/21 at 6:39 am to StringedInstruments
I'd put that on a cracka DUDE!
Posted on 2/17/21 at 6:42 am to SixthAndBarone
I’ll defend this guy (stalekraker). He is like the Cajun ninja. He has an annoying camera persona but his recipes are legit. I understand. He does what he has to do to get views and follows.
That roast recipe intrigued me too. I might give it a whirl next time to see how the flavor changes from my way of making roast. His other recipes are pretty spot on. I have no reason to believe this one isn’t good too.
That roast recipe intrigued me too. I might give it a whirl next time to see how the flavor changes from my way of making roast. His other recipes are pretty spot on. I have no reason to believe this one isn’t good too.
Posted on 2/17/21 at 7:42 am to StringedInstruments
Just say no to gumbo base.
Posted on 2/17/21 at 9:11 am to StringedInstruments
I have a lot of these old vintage enameled kitchen pieces and one like this is in my pantry filled with all packaged dry mixes. Chicken gravy, au jus, brown gravy, fried rice seasoning, chili mixes etc...and it also contains La Fish Fry gumbo base and ettouffee base and a lot of other stuff. Good Seasons Italian dressing, ranch packs-you get the picture.
It is kind of like the axe in the case. Break glass only in emergency. I’ve had it all of my adult life as it came from my grandparents kitchen and over the years have certainly used my fair share of mixes especially when I first started out on my cooking adventures. Now...not so much but there is the occasional occasion.
Gumbo base I don’t recall has ever been used unless my wife did and didn’t tell me, which could definitely be true. But I did come home one night, early in my marriage, to a great smell and was served a pot roast cooked down in an amazing sauce served over rice. I ate that plate like I was going to the electric chair. I inquired as to the sauce and was shown the dry mix.
So buy the base, make the roast and post some pictures. I’m sure it will be great.
And the ettouffee mix with cut up chicken makes a quick camp or weeknight meal. You can use it as a seasoned thickener instead of say cornstarch or Wondra flour, a tablespoon or so at a time. I’m guessing you could do the same with the gumbo base. They are both essentially flour.
It is kind of like the axe in the case. Break glass only in emergency. I’ve had it all of my adult life as it came from my grandparents kitchen and over the years have certainly used my fair share of mixes especially when I first started out on my cooking adventures. Now...not so much but there is the occasional occasion.
Gumbo base I don’t recall has ever been used unless my wife did and didn’t tell me, which could definitely be true. But I did come home one night, early in my marriage, to a great smell and was served a pot roast cooked down in an amazing sauce served over rice. I ate that plate like I was going to the electric chair. I inquired as to the sauce and was shown the dry mix.
So buy the base, make the roast and post some pictures. I’m sure it will be great.
And the ettouffee mix with cut up chicken makes a quick camp or weeknight meal. You can use it as a seasoned thickener instead of say cornstarch or Wondra flour, a tablespoon or so at a time. I’m guessing you could do the same with the gumbo base. They are both essentially flour.
Posted on 2/17/21 at 10:40 am to Martini
Usually, those soup/stew/gumbo dry mix bases are just a bunch of modified food starch, seasonings, and (often) MSG. The abundance of modified food starch or cornstarch provides quick thickening, but also an odd, slipperly, near-gelatinous texture that I find off putting. Think of every chain restaurant's ubiquitous broccoli/cheese soup, the 1980s kind from Applebee's, and you'll know the texture.
It is similar to the texture of canned cream soups that are inadequately thinned. Yuk.
It is similar to the texture of canned cream soups that are inadequately thinned. Yuk.
Posted on 2/17/21 at 11:58 am to StringedInstruments
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