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Where'd ya go? BTW... what kinds Cajun makes Gumbo without file' powder? I'm from Minnesota and my Great Uncle from Baton Rouge told me if I ever made his recipe without it, he'd disown me🤣

People should sell deer meat across North America I don't think I ever eat much deer meat.

super !

Thanks for this. I was just thinking about this dish. The only difference was I got blackened red snapper. I plan to try this soon. Thanks again.

CarbQuick has both wheat and soy. For those who are following a ketogenic diet and who want to stay in ketosis, wheat is too high in carbs and has gluten to boot. You can make your almond flour even finer by blitzing it in a coffee grinder. I've made a delicious roux with it using melted butter instead of the seed oil. If you want good health, sometimes you have to train your taste buds to appreciate different flavors.

Did you serve with rice or cauliflower?

What is corequick?

I love this. Thanks for sharing. Be blessed.

Where's the file' It's not gumbo without file'

Dang! Another AWESOME DISH! I might just have to go STRAIGHT KETO!!!

Awesome Chef! I never even entertained "KETO" Jambalaya before but it makes sense! We all know Cauliflower will absorb the flavors in the pot but adding it instead of rice is GROUND BREAKING!!! I am CONVERTED!!! Thank You SIR! I will be making this soon!!!

what oil do you use?

Do you grind or chop the cauliflower in processor?

Was the water still hot when u added to the meat

I need the receipt for 10 pounds of that deer sausage seasoning

How much seasonings for a 10 pound bach of deer sausage 5 pounds of deer meat and 5 pounds of pork meat ??????????????

1 bunch celery, 1 onion, 2 peppers, 1 bunch g. onion, 6 garlic cloves, 1 stick butter- Fry on med 20 min. 1 Tbsp cajan spice, dash cayenne, 1/4 tsp salt,. 1/2 tsp paprika, 1/4 cup tom sauce. cook 20 min. add 2 lb shrimp 10 min.

"The flower lupin?" LOL, sorry I couldn't resist the Monty Python reference. At first, I heard lupin and thought wolf and then I remembered the Monty Python skit and decided that was more likely. After a quick search, I learned they use dried beans from a plant similar to the peanut to make the flour. I also learned that we called the flower lupin a "Bluebonnet".

1 stick of butter! Are you kidding?

I would appreciate a written recipe to copy along with the video. Looks yummy!

Was that one cup of olive oil to one cup of a cab quick

How do we get the recipe. U list seasonings In not familiar like this 180 stuff😊

I recently tried to make a roux using whey protein powder based on a website I found, to try to thicken gravy while making beef bourguignon. Given that the beef needed to simmer in wine & beef stock for 2-3 hours, it didn’t make sense to thicken at the beginning. I also reviewed some info on a bulletin board that said you don’t want both the gravy & roux to be hot, so I cooked the roux and let it solidify then added it at the end. What a disaster. The gravy was sandy! Hopefully, this method will work better?

Genuinely appreciate the recipe and content. Yeah, the slapping and clapping was kinda a bit much, but it's really good stuff so I say drive on.

Your instruction said to add some heavy cream, however you never added any if the video which is a big miss. It also seems that in the video, after cooking down the vegetables for 30 minutes, there was a lot more liquid in the pot than what can be produced from just cooking down the vegetables? Also in your other video you indicate that starting the recipe with a roux made with Lupin flour is good to do but here you don’t do that? I have Lupin flour so I’m not sure if I should make the roux or use the method you describe here. I tried a roux with whey protein powder one time which was a disaster turning my beef bourguignon sandy.

Made up a scaled down batch (only had enough venison for 10 lbs) of sausage. It smells incredible, fried up a sample before stuffing and it tastes fantastic. Simple and fantastic. Used the appropriate amount of curing salt so I can hang it for a day for the casing to dry out, and will cold smoke than vac seal for later use.

I will cook!

Been married 48 years and used cast iron always! Nothing better!

how many pounds of meat is this seasoning ratio making?

What is the flour you used ?

Where I find carbquick

If you make a video it’s no longer a secret 😆

I know this is an old video, but it's brand new to me. I'm making this recipe tonight! And making the gumbo this weekend! My question is what happened to the beef? You sear it in the beginning, but I never see you add it back. Does it go in at the end with the other meats? Or was it just used to season the cast iron, then set aside and ate at a different time?

What kind of grinder is that and stuffer?

That looks more like 20lbs

Have deer hunted all my life and never made sausage. Thank you ver much!

This is a cool video! Thanks for sharing

Thanks so much for this, I made a good keto gumbo!!

I just subscribed and so glad you have sort of stopped with all the ending each sentence with the high pitched inflection. It's so distracting and annoying. Thanks for that change from this video compared to the keto shrimp and grits video I subscribed on.

AMAAAAAAZING! Subscribed, liked.....absolutely. rocket

What is that cauliflower rice cake? How did you spice it?

Will try this

Thank you, thank you, thank you. I can now enjoy gumbo again.

Thankful from Walker Louisiana!!

🔥🔥🔥

Put some lube down the grinder with the meat, like room temp butter, or some olive oil, and watch that kitchen aid eat grinder eat up that meat!! 😊

Do you ever smoke it?

He stops stringing you along at 7:28. You're welcome.

My wife uses Fava flour. Makes a nice roux in 5-10 minutes.

I've been giving away that SECRET RECIPE for 60 years, I got it from a business that is now 112 years old. Really good stuff!!