An audio love letter to the greatest combination of flour, fat, proteins and spices ever put in a ladle. Three non-chef Louisianans stir the pot on everything from oils to okra, sausage to seafood, from Cajuns to curry.
The Gumbo Show is an exceptional podcast that any food enthusiast should check out. Hosted by a group of charismatic and knowledgeable individuals, this podcast provides a unique blend of entertainment and education about the history and intricacies of the famous regional dish, gumbo. With their vibrant personalities and in-depth research, The Gumbo Show manages to capture the attention of listeners, making it a must-listen for anyone remotely interested in food.
One of the best aspects of The Gumbo Show is how it effortlessly combines humor with informative discussions. The hosts have a great rapport with each other, creating a pleasant atmosphere that often leads to laughter. They have an excellent sense of timing when it comes to cracking jokes or sharing amusing anecdotes related to gumbo. This infusion of humor makes the podcast incredibly enjoyable to listen to and keeps the audience engaged throughout each episode.
Another standout feature of this podcast is the wealth of knowledge presented by the hosts. They delve into not only the culinary history of gumbo but also its cultural significance within various regions where it is popular. The depth at which they explore topics such as ingredients, cooking techniques, and regional variations demonstrates their extensive research and expertise on the subject matter. Listeners will come away from each episode not only entertained but also armed with a newfound appreciation for gumbo's rich heritage.
However, as with any podcast, there are some drawbacks worth mentioning. One potential downside of The Gumbo Show is its niche focus on gumbo alone. While this may be perfect for those specifically interested in learning more about this iconic dish, it might leave others craving more variety in terms of culinary subjects discussed. It would be fantastic if the hosts could occasionally expand their scope to cover other regional dishes or even explore global cuisine to attract an even wider audience.
In conclusion, The Gumbo Show is an outstanding podcast that successfully combines entertainment with education about one specific regional delicacy - gumbo. With its witty banter, in-depth research, and passionate hosts, this podcast is a delight for food lovers. While it may have a limited focus on gumbo alone, the allure of this dish paired with the hosts' infectious energy make The Gumbo Show a must-listen for anyone remotely interested in food. Give it a try and prepare to be entertained while discovering the fascinating world of gumbo.
Did Gumbo Show co-host Brent open a restaurant? Well not exactly, but Brent did visit Brent's Cajun Seafood Restaurant in Edmond, Oklahoma. He even met the owner Chef Brent who is originally from Lafayette. The fellas also talk about the Saints, music and more.
Headlining back to Sour Lake, Texas for more gumbo. Plus the fellas talk about BBQ and Copelands. A very interesting episode. Enjoy!
The imagineers at Disney have struck again with their invention of Disneyland's Blue Bayou Gumbo recipe featuring cubed ham steak, tomato juice and kielbasa sausage. Shout out to the Cajun Mama for spotting the blog post featuring this monstrosity of a recipe. Let's talk about it!
The fellas celebrated National Gumbo Day on this latest episode. They also talked about a popular tiktoker's crockpot recipe using carrots and cheddar jalapeno sausage. Brent gives a shout out to Johnny Beaumont and Jonathan Perry. Enjoy and Happy National Gumbo Day!
Despite the heat it is definitely gumbo time on the gumbo show. Dave talks about the gumbo he made with a special sausage, Brent talks about his recent gumbo odyssey including his visit with former guests of the show and his visit with racoons. Oh and the boys also talk about boudin. Tune in!
Alert. Emergency Press Conference - Faimon has some big news.
Did Brent just eat the best gumbo in Baton Rouge last week? Oh and also we talk about the butter lady.
One of our co-hosts was down the bayou last week in Dulac, La and almost got into a cajun fist fight over gumbo. True story. You have to listen to this episode to hear the whole story.
Description: Brent pulled it off. Judging three gumbo cook offs in two days is not an easy task, but someone had to do it. The fellas talk about it and so much more.
Brent is scheduled to judge not one, not two, but three gumbo competitions in one weekend, including the 4th Annual Gumbo Cook Off at the Twilite Lounge in Fort Worth, TX. The boys interviewed Monika Morton from the Twilite to get the scoop. Check it out!
We have a packed edition of the Gumbo show including Faimon's bedroom. It's hard to explain. You'll just have to listen.
Dave's Gumbo Balls have taken the internet by storm. Tune in to get the recipe and hear the story behind Dave's famous Gumbo Balls.
The fellas revisit the ultimate culinary delicacy of Gumbo Balls. They also talk about the Rouses Gumbo Issue among other gumbo related topics. Pull up a chair and devour this episode.
Brent talks about his chicken technique and Dave talks about gumbo in Alaska. It's the Gumbo Show!
The man. The myth. The legend. Just weeks out from this year's World Championship Gumbo Cookoff, culinary master Kernis Louviere is already plotting. He's talking rabbit stock, seafood gumbo and all things in between on this episode of The Gumbo Show.
The World Championship of Gumbo aka The Real Super Bowl is on Oct 8 and 9 and is right around the corner. The Greater Iberia Chamber CEO Thomas Falgout joins us for some big updates on what to expect at the event.
It's almost football season and as usual there was much discussion on gumbo season. Enjoy!
Is anything better than the Super Bowl? How about almost unlimited Super Bowls? That's what you can get at the World Championship Gumbo Cookoff in New Iberia in October. The guys are joined by the Greater Iberia Chamber of Commerce's Thomas Falgout to preview the upcoming roux-stravaganza and discuss some exciting new developments.
The Gumbo Show was one man down as host Faimon Roberts was in Hawaii of all places. Brent and Dave pushed on without him to talk about important things such as the Amber Heard vs. Johnny Depp trial, an update on Gumbo Show regular Brett Berry and of course gumbo.
On St. Patrick's Day co-host Brent Barksdale visited the world famous gumbo hotspot Courville's Catering in Beaumont, Texas. That's right, a gumbo hotspot in Beaumont, Texas. Don't believe us? I guess you just have to tune in and hear for yourself.
Politics and controversy finally infiltrate the gumbo show! Brent and Faimon get together to discuss a recent article in fivethirtyeight.com that argues that climate change is making gumbo season shorter and shorter. Also, Faimon had a gumbo-focused encounter with a relatively famous person.
It's the Mardi Gras and the guys are at parades, both from the sidewalk and from the floats. And you know what else that means? Gumbo eatin'. Dave journeyed to his homeland of Metairie and got one of his old favorites -- was it still good? And Brent traversed the entire DFW Metroplex and what he found was some great gumbos on his birthday. Finally, Faimon discovered what may be the most secret ingredient of all.
Show co-host Brent Barksdale is a middle aged man; and he has a birthday coming up. For his birthday, he is going to have a Gumborgy in which he plans to dip his spoon in a number of different bowls over the course of his birthday weekend. Several of those bowls will be courtesy of past show guest The Creole Cajun Queen which he plans to meet up with on Saturday. Happy Birthday Brent. Enjoy your gumbo Birthday Weekend.
Squirrel brains, fanny packs and guinea fowl hearts: how one St. Francisville native drew from her Louisiana roots to win herself a gumbo cookoff in Austin. Sarah Thevenot joins us on the show to talk gumbo, wild ingredients, and fanny packs.
It's a new year, and the guys are turning over a new leaf. Or not. With a year's worth of shows in the books, the guys look forward to a new year of gumbo adventures, and what they'd like to do differently in the coming months. HInt: it involves eating more gumbo.
In a major two-parter, old friend of the show Brett Berry joins us to recap the gumbo cookoff held at Berry's Armadillo Den in Austin. We also talk fancy gumbos and stringy versus chunky chicken.
In a major two-parter, old friend of the show Brett Berry joins us to recap the gumbo cookoff held at Berry's Armadillo Den in Austin. We also talk fancy gumbos and stringy versus chunky chicken.
We're back! The guys get back together to talk about Christmas Gumbo, thigh fat and who's gumbo looks better on Instagram.
In this episode of the Gumbo Show we serve up a collection of “Man on the Street” interviews from the World Championship Gumbo Cookoff in New Iberia, Louisiana. We even interview the owners of a 12 foot motorized shopping cart. It's hard to explain. You'll just have to tune in. Enjoy!
What can an Illinois-born Texas BBQ chef tell us about gumbo? Well, a lot, as we learn from Aaron Vogel, an award-winning pitmaster and owner of Cackle and Oink, a Sherman-Texas hotspot. Join us as we talk about what sort of Texas influences he brings to his gumbo and what he thinks about the Cajun versions that were all around at the World Championship Gumbo Cookoff in New Iberia.
Yet another interview recorded live at the World Championship Gumbo Cookoff in New Iberia, Louisiana. Avery Grubb is the Marketing and Public Relations Director for the Greater Iberia Chamber of Commerce. In fact it was Avery who initially reached out and invited us to the Gumbo World Championship. For that we will always be indebted to Avery.
Morgan Landry is an R&D Chef at Magic Seasoning Blends and is an actual professional unlike your co-hosts of the gumbo show. He joined us for an interview at the World Championship Gumbo Cookoff in New Iberia, LA. We had a great conversation about gumbo season, chicken hearts and the art of judging gumbo.
As we continue our series of interviews from the Greater Iberia Chamber of Commerce World Championship Gumbo Cookoff, we turn to noted roux-ologist Aaron Roberts. The 12-year old gumbo-noisseur shares his opinions on good roux color and what he tasted -- and liked -- at the cookoff.
Sometimes the folks at Clark Integrated Medical Clinics heal people through medicine, chiropractic or rehab. But sometimes they heal through the restorative power of gumbo. While at the World Championship Gumbo Cookoff, Scott Clark and Austin Monceaux from the clinic joined us to discuss how they doctored up their pot to make a competition pot of gumbo and what their experience at the cookoff was like.
We're back with another episode recorded at the World Championship Gumbo Cookoff in New Iberia, Louisiana. Our guest is Tony Piontek with the Down Syndrome Association of Acadiana. Tony loves gumbo so much he spent his weekend volunteering to help put on the Gumbo cookoff. Enjoy the episode!
You're doing it wrong. All these years, you thought the secret to a good gumbo was a nice dark roux. Wrong, says this week's guest, Gumbo cooker extraordinaire Kernis Louviere. Kernis tells us what the real secret is, and tells us how the sausage was made for his award winning seafood gumbo at the 2021 World Championship Gumbo Cookoff.
We're back with another Gumbo Show episode recorded at the World Gumbo Championship Cookoff in New Iberia, LA. Our guest is Greater Iberia Chamber President and CEO Thomas Falgout. Take a listen as the fellas talk about all things gumbo and gumbo cookoff related with the man himself.
It finally happened. Dave, Faimon and Brent made their way to New Iberia, where they dove into the World Championship Gumbo Cookoff. In other words, Gumbo Nirvana. On this episode, the guys check in at various points during the day as they move toward the inevitable food coma. Listen as the guys discuss the great bowls, quirky characters and our tiny tent.
We are just days away from the 31st Annual World Championship Gumbo Cookoff on October 9th and 10th in New Iberia, La. The fellas talk about the weekend's schedule, where you can find their tent, what goodies they will be passing out and much much more. Visit https://iberiachamber.org/gumbocookoff to learn more and we hope to see you there!
Less than two weeks. That's the time remaining before the Greater Iberia Chamber of Commerce World Championship Gumbo Cookoff, or as we like to call it, The Real Super Bowl. Dave and Faimon discuss what they're looking forward to about the New Ibera roux-palooza as well as have a spirited debate about what's a cracker and what's a chip.
The Gumbo show guys take a quick break from discussing the perfect food to discuss what might have been the perfect comic, Norm MacDonald. After that, they discuss the little bit of gumbo treasure Dave found in a foreign country known as Oregon, and how he knew even before the bowl landed on the table that it might be good.
After a brief hiatus due to travel and natural disaster, the guys are back. They discuss Hurricane Ida, its impacts and recovery efforts. They then turn to gumbo: Faimon discusses a gumbo he tried in South Dakota and Brent describes his efforts to find decent gumbo in Oklahoma City.
What happens when you marry gumbo and barbecue? Gumbo show friend and roving correspondent John Tobler joins us to talk about what he found when he tried to answer that question in Des Moines, Iowa.
Can Gumbo kill you? Unorthodox Gumbo Correspondent Dave ventures into a northern Virginia restaurant that serves a dish called Death By Gumbo. Does he live? Listen and find out. Dave also travels out west, where he tries the "Gumbo-Style Soup" from a place called Krazy Cajun and Hibachi.
The Gumbo show returns with an Olympic theme as Dave and Faimon discuss the different gumbos Faimon found in two iconic Louisiana restaurants.
Co-host Dave tried to eat 7 bowls of gumbo in two days on his trip to Austin, Texas. He failed. And now you know why the title of this episode is 5 bowls. Also Brent visits the Kennedy Sausage Company in Santo, Texas.
What do you do when you're in a gumbo drought? For two hosts of the Gumbo Show, they're planning to cram as many bowls as possible into a couple days in Austin. Where should they go? If you've got a place, let us know! We discuss their trip and also learn what a “Dave Day” is at a boarding school in Georgia.
For the first time, the Gumbo show is going where it has never gone before: North Louisiana. We talk to the LSU AgCenter's Quincy Vidrine, who hails from Central Louisiana but is based in Winnsboro. Quincy tells us there is actually good gumbo to be found in the Central and Northern parts of Louisiana. She also describes her popular pressure cooker gumbo recipe.
So apparently there is an oxtail gumbo out there. Let's discuss....
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