EITM: Gumbo 6/26/23

Gumbo in the pot.

Episode Transcript

(00:00):
This is actually a thread out ofRichmond. Here we go. Where can
I find some goddamn gumbo? Oh, they're happy with the city's offerings.
Well, he said, we hada pot look at work. The gumbo
someone brought in was absolutely amazing,and now I've got a hankering for it.
If somebody came up to me andsaid, Elliott, where do I
go for gumbo? You know whatmy problem is? I don't have an

(00:21):
answer for that. Is that becauseSteve many know makes the best gumbo?
No, you know what, Igotta be honest, I don't know the
answer to that. Oh, no, I know. I know what he
crushed over the weekend. What doyou make? Pad tie and um crab
fried rice so good, so good? And chicken tenders um fantastic though fantastic

(00:48):
um. I don't know that Steve'sever made gumbo. I love gumbo.
I love you like gumbo as longas it doesn't have shrimps that ruined the
taste. In fact, when Scottmakes it, it's just chicken and sausage.
I don't make it, okay,does he? Really? Is it
good? It's delicious? We don'tbring any in. Nope. The Diane

(01:12):
what does he serve it with Iusually just over rice. The Oh god,
doesn't that sound good? Doesn't thatsound good? I like, have
you ever said no to gumbo?No? I like you are just going
through reply to reply from a cityin which you do not live to look

(01:34):
at all the recommendations. But Ifeel bad, Oh, Diane, so
many of the images show it withshrimp. Come on, Diane. I
was gonna say, I don't knowthat I know gumbo without shrimp. I've
definitely seen it in restaurants without theshrimp, Innett, what is traditional?

(01:57):
Is it traditional has shrimp? Yeah, thank you, that's gumbo. It's
fine, And then I won't eatit. But then I'm like, oh
hell, yeah, no shrim ThenI'm gonna order it. And don't you
agree you you're never full eating gumbo? Oh god, I was gonna say

(02:17):
the opposite. It's very filling,yes, but you're never full. If
you ate two bowls of gumbo andsomebody put a third down in front of
you, you'd be like, mystomach hurts, but I'm doing it.
I'm doing it. Here we've beenpointed to her restaurant. I'm sorry.

(02:37):
A dividing line seafood based gumbo versusmeat based gumbo. Can't you do surf
and turf gumbo? Seafood based gumbogenerally has shrimp, crab, meat and
oysters. Oh yes, I've neverseen gumbo with oysters. I haven't either,
but now I want to. Andbased on Diane's face, so does
she meat oysters? Yesterday? Meatbased? I thought you had tad tie

(03:01):
and Saturday? Oh that was Saturday? Oh hey, real quick send a
thank you? Um banana split onthe menu at Salt Line yesterday? Back,
thank you. I split it withCaptain Kurt's wife. He had one
bite. But still when did youhave oysters yesterday at Salt Line? Oh?
This was all from holder, Yeah, yeah, yeah, yeah,

(03:21):
I thought you were saying you alsowent out for oysters. No meat based
gumbo making sist of chicken, duck, squirrel, rabbits and occasionally also oysters.
Okay, look at both chicken.They do say that the sausage should
be in both the Yes, absolutely, without question, absolutely absolutely, and

(03:45):
we've been over this. Oysters oysterssound good? What are the if you
realized they cooked Diane and gumbo?Um? Rue? No. The three
things we've talked about this before.The three things. This may have been
around the time we went to NewOrleans, which was like three or four
times. The peppers, the onion, and celery, right, aren't aren't

(04:13):
you have to make it with thosethree things? Correct? Peppers, onions,
celery. Yes, like, it'snot a gumbo without those. I
believe that's right. I believe that'sright. Would carrots be in there or
no? I don't know if they'rein that that trio? I would eat?
Well what you learn on Reddit allof our Oh so I was reading

(04:36):
no, well, oh you knowwhat. I only printed out the first
page. I only printed out thefirst page. Oh yeah, yeah,
I know, I know, Iknow basically. And here it says,
definitely sear whatever protein you're using beforehand. I don't know that I'm in on
that. I don't know that Iagree with that. Kristen, do be

(04:58):
a favor. Where are my gumboexperts, please please? Eight six six
to Elliott eight six six two threefive five four six eight Does um?
Does oh look at that? Doesum? Does David gasserve gumbo? He's
made it for us before, right? But is that is that a staple

(05:21):
on the menu? He made?He made a great, great gumbo.
Yeah he did that may be thelast time I had gumbo. Oh man,
it's been too long. It's beenway too long. A lot of
people are waiting for your list herebecause they too have been looking for No.
I know, and i'd only printed. I didn't print ounce you don't
have any places? No, hell, I didn't print. I printed one

(05:43):
page. I printed one page,worthless thing to bring up? I know,
I know, but I thought Ihad printed more than that. Is
it on there? I'm looking for? You? Is the thread? Where
can I find some goddamn gumbo?Yeah? Okay, yeah, yeah,
you see it? Yeah? Yeah? What's it say? What's it saying?
Well, the first answer was NewOrleans? Which is you just being

(06:04):
snarky? Read it? Oh he'sgot gumbo. What's he doing right now?
Probably preparing for another day at theBayou Bakery? Right he can't get
in the car real quick? Um. Yeah, Diane has found my list.
Okay, Diane has found my list. See who I feel like?

(06:25):
Sorry, I didn't mean to interruptyou. You know who I feel like
loves gumbo? Patrick Hearing, Healways talked about it. He did that
instead of you know coach, No, No, you know who I bet
loves gumbo altyto Why is that?I don't know, but he just seems

(06:46):
like and listen, I love that. I love gumbo. Love it.
Go ahead. The first suggestion isLabette Food Truck. Oh really, yeah,
well they could jump on ninety.Yeah yeah, let's go get up
here already. Another vote for manshow in north Side, right, Um,

(07:09):
then come to my house and youcan make your own. Oh,
i'd love to. Let's see.I want some old creole dude who's like
a stir with mahand yeah, that'sme going creol. But yeah, somebody
suggested Pensies. Oh, oh,I've heard of them. They make a

(07:33):
good gumbo. Somebody suggested it.Um, the Roosevelt has duck gumbo.
Oh that's good. That's good.Although I have bad I have bad experience
there. Bad experience there, notbecause of anything I did, because of
what Billy Bread did. And thenthe last vote was for Legend Brewing.

(07:54):
But they do point out it's agood jumbalaya. Oh. Different, different,
different, different, different. Lovethem both. That's it for suggestion.
Love them both. They're like childrenof mine. If that exhaust the
lists, I feel like there's aspot in the market. What a place
that specializes in gumbo. So whydon't we open um elliotts jamblo em not

(08:16):
jambal e t M gumbo m Hcornbread, Yeah, don't. I've never
had cornbread with gumbo before. Areyou serious? No? On the side,
No, al right, I thoughtthe rice was my car. No,

(08:37):
that's part of the gumbo line.Alto has not chimed in yet,
but that seems off for him.Oh maybe he's maybe No, no that
well, yeah, but I figuredhe'd be he would be uh, he'd
be in Did I ever tell youthough? And he had tweeted it and
it just didn't seem here we goappropriate to talk about day of But he

(08:58):
had sent a message a while backabout seeing Pat Robertson's pencil holder right after.
It was like the day he died, wasn't it. That's why I
didn't chime it up. An Soif he wants to chime in on gumbo

(09:22):
and also phillis in on the restof that story, I'll take it because
it's been enough time. I'm gonnaguess Harry, Harry not like my girl
Jen, no hair, I'm notworry one single hair on that mud hole.
Where am I going mine Ti.Hi Yllie in the morning. Yeah,

(09:46):
Hi, who's as? This isHarrison from Richmond. Hey, what's
going on? Harrison? Hey?Well, I'm mainly trying to distract from
Pat Robinson's pencil holder, but Ifigured out chiming on the gumbo as well.
Oh what do you got? SoI literally spent all weekend making gumbo.
I got some friends coming over tonightto uh, I'll visit with my

(10:07):
mom Andaron. That's been all weekendmaking gumbo because I can't find any of
Richmond either other than Jason's Delli.Oh really, Jason's Delhi has gumbo.
Yeah it's not it's not great,but it's still technically gumbo. Oh yeah,
I mean listen, I no disrespectto Jason's Delhi, but I don't
think I passed one on the wayhome every day. I don't think i'd
stop in to see how the gumbois. I got it's it's it's not

(10:31):
right. They ain't worth it.So wait, you've been making it all
week are you good? Are yougood? I remember I got the Stackel
speaking on all over coaching a littlebit, so we're gonna see. Oh
boy, it's more of a it. Uh, liquid ran off, So
it's more of a jambalaya right now. So I'm gonna assus them off work.
I gotta go home and make alittle bit more of a rude But
yes, thank you, thank you, thank you. Hey what protein wise?

(10:54):
What's in it? So? Iheard the argument about the shrimp earlier,
and I should have it. Butunfortunately one of the people that's coming
in is allergic to shellfish up sohe'd never had it before and I told

(11:16):
him. I was like, well, you need to try it. So
I decided to make some chicken andsausage, uh gumbo, and uh,
I can see how it turns out. I agree it should have it,
but yeah, but ye have somebodythat was born weak coming over. All
right, very good, Hey,let me know how it is. Let
me know how it is. Bythe way, you're right, you're right,

(11:37):
there's a hole. There's a holefor a gumbo joint mac sweets.
I think gumbo has to have okra, absolutely absolutely, Oh Diane, please,
But but isn't that I thought okrawas a texture thing for a lot
of people. They're already not eatingours because we have Oh no, it

(11:58):
has to have. I love okra. I like that spicy pickled okra that
you could get in a jar.But yeah, no, it should have
okra in it. And there isa little bit of a texture because it's
a little bit oily. Yeah,but it's good. He goes under write.
In West Africa, gumbo is theactual word for okra. No,
who said that? Who said that? That's mac the life again. In

(12:24):
in Africa, if you order okraor gumbo, they bring you pieces of
okra. No, consider the wordgumbo, which comes from the West African
word for okra. West African Zeus. Okra has a thickener in their version
of the dish. Oh no kidding. Really, you learn something today.

(12:46):
Write that down. Write that down. If you find yourself in a West
African restaurant and they have okra onnot okra gumbo on the menu, you're
just to eat okra al toyto Ohmy boy, my nemesis. I wouldn't
turn turned down a gumbo, buthere we go. I'm more of a
shrimp and grit sky. Labette isa great food truck, though, thank

(13:07):
you you summoned to And now you'reangry that he's commenting, And what do
you say about the hair and PatRobertson's but hopefully typing away Hi Elliot in
the morning, Hey Elliott, Yes, ma'am. So I grew up in

(13:28):
Louisiana. I live in Georgia nowgood and I'm at yeah to that good
tigers. Um. So, thereare multiple types of gumbo, so there's
a check on its office. Thegumbo which most people in Louisia eat traditionally
with potato salads in the gumbo.Whoa, whoa, whoa. They put

(13:50):
potatoes salad in the gumbo. Absolutely, it's delicious. By the way,
I almost bought Alan a potato saladyesterday at Costco, and I was like,
I'm not gonna eat all of that. My stomach will hurt. Now.
I don't think they meant it forone city, But man, did
it look good? Is this bowltwo or three? So wait they put

(14:13):
I've never seen that. I havenever seen that. Yeah, figure,
we put a two potato salad,yeah all right, and chicken and stoppage
gumbo. But the din will eatit. There's no over and there's no
shrimp. Hell yeah, yeah,gumbo are shrimp and over gumbo. Absolutely

(14:41):
doesn't it just sound so good?Right now? I just I'm craving it
right now. By the way,your go Tigers got the crap kicked out
of them yesterday in the College BaseballWorld Series. Oh my god, that
was that was embarrassing. Yeah,that was embarrassing. Say one more to
go, one more to go?All right, very good? Thank you,

(15:01):
ma'am, Thank you. Where amI going? Line eight? Hi?
Elliot in the morning. Hey,what's the first of all? Let's
watch it the language. Let's watchthe language. Are you a on our
man? Are you a Louisiana kid? Yeah, so I'm a Louisiana kid.
Lives up in a Virginia for youknow, little over two decades.

(15:22):
But yeah, family gumbo recipe isall mine now, brothers. And you
put potato salad in it? Oh? Absolutely. In New Orleans it's a
pretty big thing. So they selllike the pre prepared potato salad in the
gas stations, and they also selldumbos, so it's kind of like a
convenient, easy lunch for a lotof people. But go get a little

(15:43):
bowl of gumbos through their potato saladin there in Bam. It's you know,
kind of become like a cultural thingas where you know, initially with
gumbo. Potatoes salad wasn't a crimeingredient, you know what I mean?
Yeah? What is the just adda care is it? Like? Is
what? What kind of potato salad? There are a lot of kinds of
potato salad. Oh man, Imean you can really do whatever. I

(16:07):
really like the yoa mustard potato salad, a part full of egg and if
God bless you, sir, Godbless you. Oh yeah, dude,
Yeah, it's delicious. I wantto try it with potato salad. I've
never had that. I've never evenheard of a yeah never, first time
ever. You still have um?But you still you still? Oh you
said that it's um. Yeah,it's regular gumbo like chicken, sausage,

(16:30):
shrimp and potato salad. Oh yeah, whatever you want to make. And
I'll tell you another thing. Elliottleft over turkey gumbo from Thanksgiving. Man,
that's that's the that's the play rightthere. You take all your leftover
turkey, save your carcass, doall of that, make a nice big
batch of gumbo the day after.Dude. It's it's fantastic. That sounds

(16:52):
good. That sounds good, andI would never think of a turkey gumbo.
But that's a I would think ofturkey gumbo from like some fitness person
and where it's like turkey and likefake like holiflower rings. No, no,
but that's good. Oh yeah,sell cultivated definitely. You know,
you add into sausage, you canadd in your shurance. I mean,

(17:14):
that's the beautiful thing about gumbos.I mean it's it's more of, you
know, a dish that you canreally do whatever you want with, so
you can add whatever proteins you want. You know, you can really make
it your own um, you know, and there's so many variations. You
know, you can do a lightroot, you can do a dorc room,
you can have okre, you cannothave I gotta have a where it's
really you know, you gotta havea you know, it's basically just say

(17:36):
oh yeah, that's well, okra. If you ask me, that's oker
is the secret ingredient because it helpsus stick in the gumbo. So as
you cook it down, you getkind of this is gonna sound gross,
but you get kind of like amuca see texture, and that's what helps
to stick in the gumbo. Onceagain, sorry for my poor descriptor.
There, No, that's okay.They're The only thing that Diane likes more

(17:56):
than seafood is mucus. Oh.Absolutely, they go hand in hand.
All right, dude, Hey listen, I appreciate the phone called thank you,
sir. What are you scroll inthere? Remember? And it's from
snapshots, so I don't use nameson snapshot, but I remember our friends
who we hung out with the NewOrleans. Our friend that we hung out.
Initials are BW. That doesn't reallymatter. He sent me a message

(18:17):
over the weekend that he's working atthis place called Skita Hawk Brewing Brian Williams,
a new brewery down in one ofthe neighborhoods in New Orleans. Yeah,
and so I really when I waschecking out their Instagram, you know,
for them their food trucks, they'rejust doing local food. But to
us, if that food truck pulledup, we'd be taste of cage in

(18:38):
cuisine or whatever. And I wasscrolling through to see if they had Are
they doing potato salad? Yeah?No, I don't see the potato salad.
Oh boy, that sounds good.But looks like a fun little neighborhood
hang out. Skita Hawk Brewing.Oh that sounds good. Cool pictures,
Oh it looks like a fun energy. We may be due for a trip

(19:00):
to New Orleans. Where am Igoing? Lines? So is? We
just got a note on Friday fromhold On, hold On, somebody who
was listening in New Orleans and hassince moved. It was it was very
nice. Aren't they living out inSouthern California now? So they moved back
to their motherland of Southern California,but still listens every day. That's very

(19:21):
nice. That's very nice. Areyou thinking it's that's awesome? That's a
great shirt? Where that is greatshirt? Have you seen that shirt?
Now? I got ADHD, whichstands for look it up. I can't
say it. It's not a newshirt. Stop. Yes, moved back

(19:44):
to socyl, still listening every morning. Yeah, no, that's very nice.
Thank you? What's wrong, Diane? You found it that quickly?
Hi? Elliot in the morning?What's going on? Guys? All right?
Elliott, I gotta go spot rightin your hood? Oh what do
you got? What do you got? Earls Sandwiches up in between Regina Square

(20:07):
and Clarendon, tiny little sandwich spot. They do all sorts of roast,
their own stuff, but they dosoup every day and every day they got
chicken and sausage, gumbo. Reallyyeah, Earls, Earls Sandwiches, tiny
little spot. Um, it's likeyou've driven past a million times, never
saw it. I don't want itto look at Did you say a roasted

(20:30):
fresh daily? Beautiful? Yeah,it looks like a roasted fresh daily,
all that stuff. Really all right, I'm gonna look at it. That's
good. I've looked at it.Be kind of place where it's like,
all right, I'm gonna have toadd hot sauce to this, and then
I'm even like, never mind,we're good. I got ringstain going before
I even eat it. All right, very good man, Thank you,
sir, thank you. What isthat buy? What is that by a?
Sorry? By the Whole Foods?Oh? I know where the Whole

(20:52):
Foods is. I park in there, even though you're not supposed to leave
that parking lot. I do.I don't remember this place the No,
He's right, I know exactly whereit is, and you would go buy
it a thousand times. If youget gumbo, you have to bring some
in. Oh yeah, I wasjust gonna say, do they do they
have like a big bucket of it. I'm not getting I am not gonna

(21:15):
go get potato salad from Whole Foods, though I don't see what sizes to
happen. Yeah, but even ifI have to get fifty five cups of
it, I'm getting it. Linefive Hi, oh yeah, the morning,
Hello Elliott, Yes, sir,David guasps and buy you? How

(21:37):
are you? Sir? Oh?You makee gumbo? You might sleep?
Hey? Can I ask you someWe were okay? So I don't.
I found some stupid thread that stuckout to me. Are you the only
person that makes gumbo? Why doesnobody make gumbo? Well, it's a

(21:57):
labor of love, and a lotof people don't know what they're doing.
They google recipes and they try tomake it and they realize how hard it
is. I don't think it's hard. I mean there's like the collar somebody
called in earlier talking about the differentvariations. There are more types of gumbo
than they are spots on a leopardor whatever you want to say. I

(22:18):
mean, there's there's you know,got an all herb gumbo with like mustard
greens and collared greens all cooked downwith Yeah, there's a there's a pile
gumbo that doesn't have ruin it.The file thickens it, which is a
powder substance made from the sassa pressfree and they grind up the leaves u
and then they that's the file,and then they've got a good old dark

(22:41):
room, which we do at buyyou, which is the classic kicking and
sausage. I will comment on thepata salad because that is one hundred and
ten percent true. And my auntBoo and Abbeyville, Louisiana, which is
about three hours west of New Orleans, she's the one that taught me how
to eat her gumbo with the potatasalad, probably about thirty years ago.
As a kid. I didn't knowthat was a thing. I've never even

(23:03):
heard of that. Yeah, it'spretty much. So instead of the rice,
you put a little ballop of abig ballop of cold potato salad and
then you put the ladle of ahot gumbo over the top, and the
contrast is pretty intense. So ifyou let us, obviously, we will
deliver that to you with whenever youhave an opening this week, we'll bring

(23:25):
you the potato salad in the hotgumbo. You'd be here by ten thirty
tomorrow morning or today today. Ican't do it. God damn it,
God damn it, David, No, that would be awesome. Are you
kidding me? I'm not gonna sayno to that. All right, we'll
do it, all right, youknow what. Hold on one second,
let me let me pop Kristen on. But no, that would be great.
That would be fantastic. You gota brother, all right, very

(23:49):
good, very good. Hey,in Diane sense, throw all the seafood
in there you want. She lovesthe seafood. Oh, that's another thing.
You don't mix chicken and sausage withseafood. That's a big no no.
So you either do the chicken andsausage or you do an all seafood
gumbo. Or you know, duringhunting season early teal September, when the
birds are flying pretty much, you'llget all wild game gumbos, you know,

(24:11):
which is pretty much nothing but abunch of ducks inside of it.
Dam Were you going for wild gameor seafood