Mee-Ma’s Louisiana Gumbo Brick Shark Tank 5/3/2013
About Mee-Ma’s Louisiana Gumbo Brick
Company website: http://www.gumbobrick.com/
Why do you call it a Brick?
Most people are familiar with a chili brick , which is used as a supplement to making chili, which can be made many different ways. The same principle applies to Mee-Ma’s Louisiana Gumbo Bricks™. As you know, for as many people who like to make gumbo, there is nearly the same number of variations on the dish. We like to think Gumbo Bricks™ are the building blocks to the best damn gumbo, period ! And the best damn gumbo is the one you get to enjoy just the way you like it. Build a better gumbo with Mee-Ma’s Louisiana Gumbo Bricks™.
I’m not a good cook; how difficult is it to make gumbo with Gumbo Bricks™?
Out of respect for our customers, I will shy away from words like “fool-proof” or make any references to cavemen, but it is literally impossible to mess this up. If you can cut up sausages and brown them in the oven with chicken wings, you can make this gumbo. Then pour in a bag of frozen shrimp and maybe throw in a few crab legs… DONE! Now, if you can’t even make instant rice (oh, good grief!), perhaps stop at your local Chinese restaurant…
What other seasonings will I need to make my gumbo?
I suggest that you have some gumbo filé (pronounced fee-lay), cayenne pepper , and ground bay to season your gumbo. Although Mee-Ma’s Louisiana Gumbo Bricks™ are made so that you don’t have to season anything, it’s a good idea to have these spices on hand to enhance the flavor. Filé is ground sassafras leaves and is often used as a condiment to be sprinkled on top of each serving. Filé is also used as a thickener, but it can give a slimy or “ropey” texture if it is overused. Of course, cayenne is for those who like a spicy gumbo. A light sprinkle of ground bay leaves can also enhance the flavor if used in moderation. Too much ground bay can give your gumbo an acrid, bitter aftertaste. With any of these spices, less is more. You may have to adjust the salt content, but not usually.
Should I defrost my Gumbo Brick™ before starting to make my gumbo?
NO. For best results, simply take the wrapper off your Gumbo Brick™ and drop it into a pot of water. By the time it comes to a boil, you should be ready to add your fresh ingredients!
How many Gumbo Bricks™ do I need to make a big pot?
Each Gumbo Brick™ will support 3 to 4 pounds of whatever you like in your gumbo to make approximately 7 or 8 servings. So for 15 people, you’ll need 2 Gumbo Bricks™ and for 30 people, you’ll need 4 Gumbo Bricks™ and so on…
Can I use only part of my Gumbo Brick™ and save the rest?
YES YOU CAN. If you take your Gumbo Brick™ out of the freezer and place it in the refrigerator about an hour before you plan to use it, this will soften it just enough for you to cut off a portion of it. The rest can be cut into smaller portions and put back in the freezer for future use.
How long can I keep my Gumbo Brick™ in the freezer?
Anywhere from 4 to 6 months is the basic shelf life for a Gumbo Brick™. Naturally, it is best for me that you use your Gumbo Brick™ sooner rather than later so you can buy more! But we’ve found that the flavor “blooms” as it ages. So the answer is: You can keep your Gumbo Brick™ in the freezer for up to 6 months.
Can I use my Gumbo Brick™ to make something other than gumbo?
YES. A Gumbo Brick™ can be used to make sauces, gravies, or for other types of soups or stews. A Gumbo Brick™ is a great “building block” (if you will) for just about any recipe that calls for a rich, flavorful stock. Our Recipe Options page will show you that with the addition of other fresh ingredients you can make anything from chicken soup, ettoufee and jambalaya to red beans and blackened fish! It’s also great to braise meat and poultry for low and slow cooking.
Does a Gumbo Brick™ have okra in it?
NO. Even though the word “gumbo” means okra in an African dialect, people have a love/hate relationship with these slimy pods of goodness. Many folks love it and wouldn’t make gumbo without it, but for some the mere mention of okra is enough to send them running away in horror. Because of this, we suggest that you serve okra on the side either stewed or even battered and fried. The okra controversy is one of the reasons I invented the Gumbo Brick™… the idea is to make gumbo your way.
What do I do if my gumbo comes out too thin or too thick?
Too thin?: About 3 tablespoons of cornstarch dissolved in a half cup of cold water will thicken your pot. It will take almost double that amount of flour to achieve the same thickness, but will require more time to cook out the “raw” flour taste. Also, adding another piece of Gumbo Brick™ will do the trick.
Too thick?: Add enough water or low-salt broth to your desired thickness. You may have to adjust the seasonings or salt.
What do I do with my leftovers?
Cool it down thoroughly on the counter and then refrigerate for no more than 2 days or freeze it. What you may be left with is mostly broth, but you can use it again in your next pot along with a few more sausages, shrimp, crab legs, and maybe another fresh Gumbo Brick™!
I’ve heard that gumbo can spoil easily. How do I avoid that?
The basic rule is that gumbo should be either hot or cold—there is no in-between.
DO NOT LEAVE YOUR POT OF GUMBO ON THE STOVE TO COOL. THE LID SHOULD BE TILTED TO ALLOW AIR TO CIRCULATE INSIDE THE POT AND IT SHOULD BE PLACED ON A COOL SURFACE. IF YOU MUST KEEP YOUR GUMBO WARM FOR SERVING IT TO YOUR GUESTS, USE A CROCK POT OR OTHER FOOD-WARMING VESSEL.
AS SOON AS YOU CAN PLACE YOUR HANDS ON THE POT COMFORTABLY WITHOUT BURNING YOURSELF, IT CAN BE REFRIGERATED OR FROZEN.
The shellfish is what makes it so easy to spoil. But even if you don’t make a gumbo with shellfish, it’s best to follow the hot or cold rule.
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