Scrumptious Chef 10th Anniversary Gumbo Pop Up

When I walked into the Tamale House Kitchen with 35lbs of raw pork chops, 10 minutes before our Gumbo Pop Up was due to start I feared the Scrumptious Chef line cooks were going to stage a walkout.

Allow me to explain.

For our Sunday gumbo party, we started the cooking process on Thursday. On day one you smoke the meats, on day two you make the stock, on day three you cook the trinity, and defat the stock, and on game day you assemble all the ingredients into one mammoth kettle of gumbo.

But there was a problem.

As I stirred the pot I deemed the protein level to be a bit on the low side so I sprinted down the street to HEB (a regional grocer) and cleaned out the butcher’s case of bone-in pork chops.

As I careered down the street to return to Tamale House I phoned the cooks to tell them to crank up the griddles. Within 20 minutes we had the pork chops cooked and roughly chopped to serve as an under-garnish to the gumbo. It’s not the preferred method but at least each bowl had a surfeit of meat.

Our gumbo had 95lbs of chicken, sausage, and pork chops in it.

Other cooking notes:

Unfortunately our five year old Penn country ham was deemed not servable by our good friends at Salt and Time butcher shop. It was heartbreaking but we had to chuck it.

Scrumptious Chef 10th Anniversary Gumbo Pop Up

To make up for this missing menu item I added an alligator and crawfish etouffe that ended up selling out before we’d even reached the halfway mark on the gumbo pot.

I’ve never seen Cajun queso on a menu in Acadiana but we drained our 8 quart kettle of shrimp fondeaux within an hour. That recipe is not going anywhere anytime soon.

We served fried catfish sourced from Guidry’s in Breaux Bridge, Louisiana.

I wonder how many restaurants in Austin had nearly 200 people dine in this past Sunday?

Gypsy jazz band Scrapelli provided live music for our eaters.

Tamale House has a Texas-sized daiquiri machine and it was thoroughly drained before the party was over. Austin’s a hard-drinking town and it was all the three barkeeps could do to keep everyone amiably served.

We’re considering doing a New Orleans gumbo pop up sometime during Carnival. If you think that’s a good idea please leave a comment.

The Scrumptious Chef 10th anniversary gumbo pop up was a celebration to mark the 10th anniversary of this website. That decade went by really fast. We entertained a few million visitors over that era but more importantly made a lot of friends and acquaintances that we otherwise would’ve never met.

Scrumptious Chef 10th Anniversary Gumbo Pop Up

If you’d like to get in touch feel free to do so at RLREEVESJR at gmail

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