are you smoking it afterwards or just packageing and freezing

Hi, do you have a written recipe card for this meal? Please let me know.

Gluten is what allows a roux to thicken. Almond flour and coconut flour will give you the taste of a roux but will not thicken like regular flour. I'm on a low carb diet but still make a regular roux, I can understand if it's a gluten allergy issue. Guar gum o Xanthan gum can be added to gluten free roux to aid in thickening.

Did he grind the deer then grind the ground deer with pork not ground?

shut u let the old gy talk

How much water

Cousin! Where have you been all my low carb life ? I just subscribed. Baby I’m watching with notes and I subscribed so fast my head spun 😂 Thank you! 🙏🏿

Hit the MUTE button and turn on CC or else start to vomit from the inappropriate Hollywood Fantasy Movie background music. WARNING MUST BE WATCHED MUTED BECAUSE OF INAPPROPRIATE MIND NUMBING VOMIT INDUCING BACKGROUND MUSIC. What is wrong with you people who need your feeble minds constantly inundated with this Tweedledee Tweedledum Ga Ga Pooh background music?

so easy! making this today with my very 1st buck!

Do you sale it and how much

Ok I’m from New Iberia originally, really miss my roux based foods but just recently I have to have a 100% wheat free solution, can’t have any wheat whatsoever, not just gluten?? Triggers my RA symptoms something horrible, even a very small amount. Thanks for any help. 🙏

How can I make a dairy free version of this cause I am dairy intolerant

I notice the recipe doesn't call for pink curing salt. If one were to use pink curing salt, how much of the salt should he take out of the recipe above? Any tips on this?

Awesome 👏🏻 awesome 👏🏻

What is the flour like ingredient before the butter? I can't understand what you are saying or I haven't heard of it.......Thank you!

The Cajun spirit always blesses!! ❤❤❤

Great recipe!! My hubby is celiac & can eat this!!

My hubby has celiac disease. No wheat, barley, or rye. Can’t use Carbquik. Wish I could, but no.

Does the car quick work for all roux based dishes? Like gravy, and such. I am trying to make my pork green Chile stew a little healthier.

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