Just In: Sandestin Gumbo Festival: 98 Bar-B-Que Recipe Video

Sandestin Gumbo Festival: 98 Bar-B-Que Recipe Video

Just prior to the 2011 Sandestin Gumbo Festival SoWal.com visited three-time defending Gumbo Festival Champion Jon Seeling of 98 Bar-B-Que to learn how he makes his award-winning Chicken & Sausage Gumbo.

YouTube - Sandestin Florida Gumbo Festival, 98 Bar-B-Que Recipe

Sounds delicious.

Do you know if that's "Chicken Sausage" or "Chicken and Sausage?" Also any idea what kind of oil he uses in the cajun roux? I wish I could make it this year but next year I'll definitely give it a try.

Chicken and sausage. Not sure about the oil but give him a call.

My wife makes a wonderful chicken and sausage gumbo. Her first choice for oil is bacon drippings but she also uses Wesson oil. It is both chicken and andouille sausage.

98 Bar-B-Que uses olive oil to make their roux, but you can make it with most any fat.

Andy, like your wife, I use bacon drippings to make roux for my gumbo. It gives a great flavor.

98 Bar-B-Que uses olive oil to make their roux, but you can make it with most any fat.

Andy, like your wife, I use bacon drippings to make roux for my gumbo. It gives a great flavor.

I couldn't agree more but it is difficult to get enough bacon drippings if you are making it for a fairly large crowd. Funny you should mention olive oil. I asked her, upon creating the above post, if she ever used it. She said no but we will be willing to try it.

Hmm most of my cajun breathren over in bayou country use clarified butter, but I've never turned down some 98 BBQ gumbo.

Mix whatever bacon grease you have with any oil for flavor.

Mix whatever bacon grease you have with any oil for flavor.

Great idea. We'll try it next time.
They did it again. 98 Bar B Que won 1st place in the resturant category and 1st place in the people's choice category.

I used to use bacon drippings for cornbread and once did it with olive oil, and I liked it even better.

My experience has been that roux made with bacon drippings requires much less roux to thicken the gumbo. Bacon drippings are much much less viscous than oil.

Congrats to Jon! Can't wait to get some fresh gumbo from four-straight champ!

Never eat "fresh" gumbo. It's always best when left to season for at least a day. Yum!