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Mee Ma's Louisiana Gumbo Bricks?
Posted on 8/24/13 at 1:47 am
Posted on 8/24/13 at 1:47 am
Anybody else see this on "Shark Tank" tonight?
A woman from LOS ANGELES went on shark tank pushing her frozen blocks of gumbo base ... that you just dilute with water to your desired consistency, and add your meats to it.
When tasting it, one of the sharks said "it's really good, you can taste the JALAPENO in it."
I know i'm kicking an ant pile by asking this, but anybody else here ever put jalapeno in their gumbo?
No word on whether there's tomatoes in it, but they did discuss the okra in it.
On another note, ... just went to her website, and the product apparently has a version of the "cajun stamp" on it that says "a product of certified creole Louisiana."
Here's the link ... Gumbo Brick
A woman from LOS ANGELES went on shark tank pushing her frozen blocks of gumbo base ... that you just dilute with water to your desired consistency, and add your meats to it.
When tasting it, one of the sharks said "it's really good, you can taste the JALAPENO in it."
I know i'm kicking an ant pile by asking this, but anybody else here ever put jalapeno in their gumbo?
No word on whether there's tomatoes in it, but they did discuss the okra in it.
On another note, ... just went to her website, and the product apparently has a version of the "cajun stamp" on it that says "a product of certified creole Louisiana."
Here's the link ... Gumbo Brick
8
Posted on 8/24/13 at 1:49 am to unclebuck504
Ive heard of the bricks before....not fromthat person though.........nobody from LA would know the difference between jalapeno and cayenne.
Posted on 8/24/13 at 1:51 am to unclebuck504
Great concept, it would have to have tomato to pull it off IMO and be microwaveable.
Posted on 8/24/13 at 3:02 am to unclebuck504
The sharks liked it. I've never had it before.
Posted on 8/24/13 at 7:08 am to Burt Reynolds
i did see that and its a great concept when you're in a pinch.
Posted on 8/24/13 at 7:43 am to dallastiger55
Tony C's dry roux is better
Posted on 8/24/13 at 7:49 am to dallastiger55
I don't get in a pinch for gumbo, but if I did I would thaw out one of the three quart ziplocs I normally keep of my own and eat it.
Gumbo to me is a nice, slow process that I build from scratch, layer after layer, simmering, drink a beer, stirring, little housework, seasoning, drink a beer, tasting, little yard work, peeling the shrimp, drink a beer, smelling the aroma, read TD, rinsing the starch off the rice, yet another beer, cook rice, stir, a nice martini cause I'm getting full on beer and need room for gumbo, chopping green onions and parsley for garnish, bandage finger from knife wound, another martini to stop throbbing, 409 cooktop where rice boiled over, open bottle of wine to breath, stir, adjust seasoning, add file', give mouth to mouth to wine because it's not breathing, turn off fire, fix bowl, eat and finish wine, nap for two hours, gumbo in fridge, roll garbage can to street, tell garbage man I do not need a liquor license.
Gumbo to me is a nice, slow process that I build from scratch, layer after layer, simmering, drink a beer, stirring, little housework, seasoning, drink a beer, tasting, little yard work, peeling the shrimp, drink a beer, smelling the aroma, read TD, rinsing the starch off the rice, yet another beer, cook rice, stir, a nice martini cause I'm getting full on beer and need room for gumbo, chopping green onions and parsley for garnish, bandage finger from knife wound, another martini to stop throbbing, 409 cooktop where rice boiled over, open bottle of wine to breath, stir, adjust seasoning, add file', give mouth to mouth to wine because it's not breathing, turn off fire, fix bowl, eat and finish wine, nap for two hours, gumbo in fridge, roll garbage can to street, tell garbage man I do not need a liquor license.
Posted on 8/24/13 at 8:35 am to Martini
Ha! That "Certified Creole" stamp might be a marketing genious idea to sell stuff making people think it's sort of a Louisiana product. Made in California!
I might try it just to see what it's about but what can make it any different from Blue Runner's gumbo bases? Price I'm sure.
I might try it just to see what it's about but what can make it any different from Blue Runner's gumbo bases? Price I'm sure.
Posted on 8/24/13 at 8:38 am to BRgetthenet
quote:
Great concept, it would have to have tomato to pull it off IMO and be microwaveable.
Pretty much says it all.
Posted on 8/24/13 at 8:38 am to Cajunate
quote:Don't they have to go thru some sort of qualifying if you will, to get that stamp?
Ha! That "Certified Creole" stamp might be a marketing genious idea to sell stuff making people think it's sort of a Louisiana product.
Posted on 8/24/13 at 8:41 am to Roy Oldhafer
There must be something about it made here based on what the state requires to be labeled certified cajun. Certified Cajun
quote:SHe must be getting her ingredients, or some of them from LA
The Market Development Division administers the department’s Certified Logo Program for Louisiana agricultural products. Companies and individuals who either produce or process products in Louisiana qualify to use this logo as long as other basic requirements are met.
Posted on 8/24/13 at 8:42 am to unclebuck504
Did she get a deal?
Posted on 8/24/13 at 8:46 am to DzNtz
Yes. It appeared they were all gonna say no, then she said she was homeless and they gave her a deal. $200k for 50%.
Posted on 8/24/13 at 8:48 am to Roy Oldhafer
I sent an email asking where it is actually produced. Of course I had to tell them how much it reminds me of gumbo maw maw made me as a kid living in So. LA.. will report back if they reply.
Posted on 8/24/13 at 9:11 am to Roy Oldhafer
quote:
I sent an email asking where it is actually produced. Of course I had to tell them how much it reminds me of gumbo maw maw made me as a kid living in So. LA.. will report back if they reply.
Has anyone taken the plunge and ordered any yet?
Posted on 8/24/13 at 10:04 am to jordan21210
That cant be any good
Posted on 8/24/13 at 4:39 pm to Roy Oldhafer
I think she is from Louisians, if I remember correctly.
Posted on 8/24/13 at 4:45 pm to unclebuck504
Sounds like a easy product to sell, which is why they have it on Shark Tank.
I've messed with gumbo before plenty of times. Jalapenos are good if you can handle the spice. They pretty much disappear if you take out the seeds and pith.
Add 6-7 chopped jalapenos with their seeds and pith, and it'll add a nice Mexican flair to your gumbo.
I've also used roasted poblanos before.
Of course, the jalapenos are going to scorch your mouth if you're not used to really hot food.
I've messed with gumbo before plenty of times. Jalapenos are good if you can handle the spice. They pretty much disappear if you take out the seeds and pith.
Add 6-7 chopped jalapenos with their seeds and pith, and it'll add a nice Mexican flair to your gumbo.
I've also used roasted poblanos before.
Of course, the jalapenos are going to scorch your mouth if you're not used to really hot food.
Posted on 8/24/13 at 4:48 pm to unclebuck504
quote:
anybody else here ever put jalapeno in their gumbo?
I have a couple times. I don't use much.
Posted on 8/24/13 at 4:52 pm to unclebuck504
quote:
I know i'm kicking an ant pile by asking this, but anybody else here ever put jalapeno in their gumbo?
I always put jalapenos in my gumbos and jambalayas. Adds some depth and a nice green kick.
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