We all know that the best part about a holiday is the food. Ray “Dr. BBQ” Lampe has a gumbo recipe that’ll blow your Mardi Gras party guests out of the water. Be sure to pair it with Roux hot sauce and you’re good to go! For more info on Dr. BBQ, visit his site and Twitter here. Stay tuned for news on the opening of Dr. BBQ in St. Pete’s Edge District and have a happy Fat Tuesday on Feb. 28.
Dr. BBQ’s Smoked Meatball Gumbo
From “Ray Lampe’s Big Green Egg Cookbook”
Makes about 8 servings
This is one of those ideas that I’ve had for a long time and I’m really happy to finally get around to sharing it. Gumbo by nature is a catch all dish that uses what you have. The gravy is key and must be made with a roux and the trinity of onion, celery, and bell pepper but beyond that anything goes. So meatballs seemed like a good idea and after eating this I think you’ll agree that it is. Add okra and skip the file if you like and be sure to serve with plenty of white rice, hot sauce and cold beer.
3/4 pound ground beef
3/4 pound ground pork
2 eggs, lightly beaten
1/4 cup finely ground Parmesan
¼ cup finely chopped curly parsley
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1 tablespoon salt
1 teaspoon black pepper
½ cup dry breadcrumbs
1 cup corn oil
1 cup flour
1 large yellow onion, cut into small dice
3 stalks celery, cut into small dice
1 medium green bell peppers, cut into small dice
1 medium red bell pepper cut into small dice
2 cups medium diced andoullie or smoked pork sausage
3 cloves garlic, crushed
2 jalapeno, seeded, deveined and minced
2 and 1/2 cups canned diced tomatoes
6 cups beef stock
1 tablespoon dried thyme
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons File powder
Cooked white rice
Prepare the EGG to indirect at 350° using pecan wood for added smoke flavor. In a large bowl combine the beef and pork breaking it up and mixing well. Pour the eggs over the meat. Sprinkle the parmesan, parsley, granulated onion, granulated garlic, salt, and pepper evenly over the egg. Using your hands mix the meatball mixture well until fully blended. Sprinkle the breadcrumbs over the top and mix again until well blended. Form sixteen meatballs about the size of golf balls and place them on a large perforated grid that has been sprayed with vegetable spray. If you’re using a scale the meatballs will weigh 2 ounces each. Place the grid of meatballs in the EGG and cook for 45 minutes. While the meatballs cook start the gravy in the kitchen by heating a large cast iron Dutch oven over medium heat. Add the oil and flour and mix well with a wooden spoon. Cook the roux, stirring constantly until it reaches a dark brown chocolate color. This will take 15 to 30 minutes depending on your heat and can’t be rushed. Be very careful not to burn the roux or you’ll need to start all over. Turn the heat down if you feel it’s close to burning. This is particularly high risk towards the end. As soon as you think the roux is dark enough add the onion, celery and bell pepper and continue stirring. This will cool the roux and end the risk of burning. Cook and stir for 5 minutes until the vegetables get soft. Add the garlic and jalapenos. Stir and cook for 1 minute. Add the sausage. Continue cooking and stirring for another 5 minutes. Add the canned tomatoes with their juice, the thyme, salt, and pepper. Mix well. Return to a simmer and cook another 5 minutes. Add the stock, the. Bring to a simmer, cover and cook for 15 minutes, stirring occasionally. When the meatballs are done add them to the gumbo and stir. Place the Dutch oven on the EGG and cover. Cook for 30 minutes stirring once. Remove the lid and cook for another 30 minutes stirring once. Remove the pot from the EGG. Add the file powder and mix well. Serve with white rice.
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