Table of Contents:
Chicken & Shrimp Okra Gumbo
Video taken from the channel: Lafayette, Louisiana
New Orleans Gumbo
Video taken from the channel: World Peace Recordings
Chicken, Sausage, and Shrimp Gumbo
Video taken from the channel: Essayons Family Garden
How to Make Shrimp Gumbo
Video taken from the channel: LearnToCook
Quick-Style Seafood Chicken Gumbo
Video taken from the channel: Tasty
How to make Gumbo Shrimp and Sausage Gumbo Recipe
Video taken from the channel: TheWolfePit
Alton Brown’s Shrimp Gumbo | Genius Recipes
Video taken from the channel: Food52
Ingredients 5-pound whole roasting chicken 4 cloves fresh garlic 6 ounces back bacon, chopped ½ cup finely chopped celery 1 cup chopped yellow bell.Ingredients 6 tablespoons canola oil, divided 3/4 pound skinless, boneless chicken thighs 3/4 cup all-purpose flour 3 cups sliced fresh or frozen okra 2 cups.Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage.
Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.Stir in the tomato paste and chicken stock, let bubble then add the okra, chicken, Tabasco and Worcestershire sauce.
Simmer for 30 minutes then add the peppers and shrimps and cook for a further 15 minutes, stirring from time to time. Season with salt and pepper.Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture.
Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined. Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes. Reduce heat to a simmer, add.
How To Make Chicken Shrimp and Sausage Gumbo. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and.
Chicken and Sausage Gumbo Recipe Denny Culbert (Serves 4) “This is Gumbo 101: the first gumbo you learn in the Cajun kitchen. I couldn’t tell you the first time I made this with my mom because.Gumbo filled with shrimp, crab, chicken, sausage, vegetables, and Cajun spices.
I’ve also included crab and/or scallops in this recipe. Serve over rice, accompanied with garlic bread. Also have salt, red pepper flakes, and additional file powder on the table.
Great with cold beer. By Robert Wilso.Chicken, Sausage & Shrimp Gumbo Saving Room for Dessert fresh parsley, green bell pepper, garlic, cayenne pepper, vegetable oil and 16 more Chicken, Sausage & Shrimp Gumbo by Mellina Just a Pinch.
In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken.Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection. Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you’ll make over and over again!
The best Roast Chicken recipe.How to Make Chicken Shrimp and Okra Gumbo. Lightly season the chicken with salt and pepper.
Heat ¼ cup oil over medium heat in a heavy bottomed Dutch pan. Add the chicken in the pan and sauté until browned on both sides then remove. Add the sausage and cook until browned, and then remove. Set aside.
Peel the shrimp. With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Remove the dark veins and rinse the shrimp under cold running water. Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque.
Drain and transfer the shrimp to a bowl.Hey y’all! Welcome back for another video! If you are new to Chaz’s Cuisines Channel, We’re glad to have you stop and visit! Go ahead,subscribe and join the family!
Today I whipped up a.
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213 comments
I spare myself the trouble and bake the dry flour till it gets light brown color.
I love your channel, especially the genius recipes, but what I love about your videos is the talk. I can always read a recipe, and I do go to your website and others and do just that. What I really like, especially from the Genius Recipes series, is the talk about WHY this recipe is so innovative. And to echo Patrick, please leave the ingredients on the screen just a few seconds longer. I can’t wait to see what you bring us next. Merry Christmas to the whole Food 52 staff!
i like this channel but I think you need to leave the words on the screen for a few more seconds during these videos. It becomes tiresome trying to keep up.
It was so wonderful you were rendered speechless? Tomatoes in gumbo?
I would fry the sausage first and add it with the shrimp later since it is precooked and use its drippings to flavor the roux kind of like how you make biscuits and gravy.
Prepare a cajun roux for the base of this tasty dish. Add diced onions, bell peppers and celery into the roux. As the ingredients blend, add diced garlic, tomatoes, spices and shrimp broth. As the gumbo simmers, prepare the sausage and shrimp. After 20 minutes, allow the whole dish to simmer for the flavors to marry and create that perfect stew-like consistancy. In this video, Chef Mark provides an easy to follow online cooking lesson for cajun shrimp gumbo.
Get the recipe: http://learntocook.com/shrimp/how-to-make-shrimp-gumbo/
sorry, but there was no love in cooking that so called gumbo, just money signs. nothing New Orleans about that.
I knew this was the wrong recipe for me when I was told I had to stir my roux for 40 f**** minutes!
This strait out gets two THUMBS DOWN!!!!this shit looks like swamp water.
That looked sooooo good! I love chow time! You have a new subscriber from Canada. Thanks!
Louisiana has the best food in the U.S.A, especially New Orleans.
Curious brother is those pans as good as the commercial says??? And that gumbo looks awesome ��
After my roux gets dark brown I let it sit until the oil floats to the to of my roux and the I pour the oil in a cup u dont like greasy gumbo. You should have got the slime out of that okra
I was probably drooling for most of this video, looks delicious. Can’t wait to make it
Lemme guess your from Louisiana alabama or Texas lol I saying this Bc you music in background and those three states have the best gumbo I’m from Texas btw
Did you cook the sausage before adding it in?? Also thank you for the recipe looks delicous. I’m making this as practice this week and then I’ll surprise my folks when I go home to visit and make them a dish full of flavor
The consistency looks good actually the whole pot looks good but why would you use chicken base when there’s no chicken in the gumbo clam juice or seafood stock seems more appropriate anyway that’s just the way I do it for more of a seafood flavor ��
Thank you for sharing this recipe Rob! Love Gumbo, I’ve been doing the rice bowl trick too ��
Have a blessed week SG Family!!!!
I guess I’ll have to make a pot of gumbo this weekend. Thanks for the inspiration!
Oh boy. Incoming comments about:
-“Cruelty free gains” and his bots (Don’t worry vegans, I’m okay with you)
-Seasoning
-Positive comments
-This isn’t traditional
-People like me looking for negative comments
-“I’m a poor college student who can’t afford…”
-Fucking fat American diet…
-Where can I get…. it’s not located in my country
Edit:
I forgot about the “0 views… likes”
I have never in my life seen gumbo make this way. Actually, I am pretty horrified.
i can tell wolfepit isn’t from a region where they make gumbo, this looks ok but not super authentic
This looks delicious, never ate gumbo before, but I’ll definitely try this, thank you.
the Gumbo making world is massive…
light Rue Vs. Dark Rue etc..
Thanks for the video, another way to make a quicker version..
I cooked mine for 6 hours…
as told by someone..
its great but was told tomorrow it will be fantastic.. Also have a darker Rue…
Looks great, technique looks simple, you explained it great! I’ll be trying tonight!
Looks good however a coonass always puts potato salad on the side of the plate… If you have never tried it you don’t know what you are missing
I’m going to have to give this a try looks delicious! Greetings from Canada!
The roux does not seem tasty enough. You should add the spices directly to the roux to develop the flavors earlier. And add different kinds of oils like bacon and chicken drippings and even some kinds of fish oils if you have them leftover from something to get a better roux. I do not see how cooking flour with only a neutral fat can make the sauce more tasty.
Excellent recipe Rob, that right there is some good ole southern food.
Dog gone it Mr. Rob, now y’all got me wanting gumbo! LOL! Looked like some great eating right there! Hope y’all are having a great week!
That’s a really good looking gumbo, sir. Very nice rue do you prefer not to use file’?
Wish I could taste that beautiful gumbo, you made it sound so good. Thanks for making my mouth run water.
>>-
–> Isn’t that okra going to slime up that way?this looks great but you only mentioned that you add chicken stock. What exactly did you use for that?
Looks good! I make roux little darker. I love seafood gumbo and jambalaya. I’m spoiled with the Alaska crab and when you the Alaskan crab, Oh what flavor goodness.
Man, that looked good. Do you like your copper pans? I have one of the round ones and everything sticks in it. I’m ready to chuck it out in the yard. Learned my lesson on that purchase.
Gumbo is one of my favorite recipes. I will be cooking this, this weekend and will let you know how it turned out. Thanks for sharing! KEEP THEM VIDEOS COMING!:-)
Thanks for showing how to cook the roux. I make roux for soups and stews, but usually make much less and make it in a hurry. This was a big help.
Loved this recipe I left out sausage but it was wonderful making it again yum ��,
yuuuuummmmmm x) going to make a pot when we start cooling down here in California
No mentioning on how hot to keep the roux going (low heat?) and no word on what type of rice to use. Also, did you say 40 mins stirring the roux? OUCH! Will skip this recipe
Hey Larry I am making gumbo for the first time this Saturday and I am definitely gonna use your recipe. I was wondering if there was a vegetable I could use I stead of okra because my family hates it.
I was always skeptical of making gumbo but you made it look easy so I will defiantly try this!
I will be making gumbo along with my Thanksgiving meal next week. This looks so good. Thank you for breaking everything down. Can’t wait to try it out. Keep it up. I just subscribed to your channel and look forward to other recipes to try in the future. Thanks again, and Happy Holidays!
Can you guys put a show title like ” Tasting Our Roots: blah blah blah” I was really excited to make gumbo then I click on this
An-dew-ee is the way Union folk say it…. On-dew-ee is mo propuh…:-D Looks great though!!!
Okay I think it’s time for me to stop going to the local Luisiana restaurant and try this recipe. Looks not too difficult. Thanks for posting this!
I have never been fond of Okra despite the fact that growing up in was part of our daily cuisine. I think it’s the texture that gets to me.
Your recipe looks yummy though.
Looks good. I would have added bay leaf in there and garlic but hay make it yer own right?
Thanx soooo much i made IT And my family loved it they gave you all the credit hehehe ��❤️❤️❤️
Wow this looks great. Will definitely try this one. Keep those videos coming.
Just made this gumbo, sooooo wonderful! My husband and kids are amazed that I was able to make such a unique dish. {I usually stick to the norm, pot roast, meat loaf etc….} I can’t thank you enough, please keep cooking and posting! Thank you again!
Wow! So easy to follow your instructions and finished product looks amazing! Going to try this weekend!
You are great, I love the way you break down the recipes, makes it real easy to make.
How many people does this serve comfortably? And could I substitute the smoked sausage for ground sausage like breakfast sausage?
Excellent Lin!! Thank you for giving it a try! Really glad you enjoyed it!
Can you sautee the sausage first and use that fat as part of the roux?
I clicked on this and was like “swear to god if somebody white is showing me how to make gumbo”
You can’t cook a gumbo in 30mins even if you had everything prepared beforehand!
Mmm. That looks good! Henry definitely agrees with you on the thicker gumbo. Have a great day!
I noticed that when you asked for water that it took 5 minutes to get it but they only came back with 1/2 Cup of waters it a water shortage?
If you wanna cook an authentic gumbo.. search “toups gumbo” and watch the video by Munchies… thats as close to the real thing as ive seen on youtube
I love how creative he was and used his scratch efouffee sauce instead of making a roux! Genius. I didn’t know onions spoil your gumbo.
Gumbo is a soup, served in a bowl, and eaten with a spoon. At least he got something right….the bowl!
This is by far the weirdest episode. This guy is very…odd. It’s so sped up, I wonder if the chef was hard to work with or…
lol @ super good. Rob, aren’t you from the souf? And don’t like OKRA? ahhhh man. lol great video. I haven’t made gumbo in a LOOOONG time. This has inspired me to make some vegan gumbo. Is that even possible? Great video stay blessed.
Can you guys please also check out ‘sikia cooking’ YouTube channel. It’s a food channel that started recently. They have easy to make traditional recipes and taste delicious too�� it would mean if you check out the videos please�� thank you����
The secrets r hidden inside his body! I hope de ja vu doesn’t mean he’s gonna throw up n see the gumbo twice!
Disappointed! This not no damn gumbo. From Louisiana born and raised. Messing up our Louisiana food
I think I’m gonna like your gumbo but you’ve left out an important piece of information.
Also, I went to your website and couldn’t find it either. AND YOU DON’T HAVE A ‘SEARCH’ WINDOW. Anyway, you mention roux but don’t tell us how to make it. I looked at your sauces on the website and it’s not there. I also couldn’t find a way to search for the gumbo recipe. HELP!
TAKE THIS DAMN VIDEO DOWN!!! It’s a damn insult! Call that something else, NOT GUMBO! Fkn insult
looks good, but that isn’t gumbo.
if I ordered gumbo and got that, I’d send it back.
WTF Tasty I just spent all afternoon yesterday looking for a good video recipe for gumbo and then you post this…what kinda psychic fuckery is this?
Oo it looks so delicious but pity I am allergic to prawns and shrimp ������
There are many ways to make gumbo. I’m from Mississippi and this is Gumbo.
Im creole and my mouth is watering!!!! No roux so theflavor can be told by folks who make this not the layman
I hope that they will have different hosts of different ethnicities “tasting their roots”. So we can get more variety in the dishes. ☺️
This chef is one of those people who seems much smarter than he looks and talks.
Is this place still in business? He said to read our history. He needs to read a recipe book! WTH????
That looks yummy but a bit different than the gumbo I am used to. Any Cajuns or Creoles here? ��
That Looks Soooooo Good
But He Doesn’t Serve It At THE RESTAURANT ��������������
Restaurant quality gumbo right there brother and looks like Mrs SG likes the DAT sauce!!! I’m with ya Rob, I’m not a huge fan of okra either but gumbos are different around the world!! I make my roux using oil and flour, been a minute since I used a blond roux (butter and flour), I will say that’s a good looking gumbo Sapper!!! Thank ya for sharing your recipe with us!! Dan
All the whining in the comment section… “it doesn’t have Roux… wah wah wah!” If you opened your fucking ears, he said he makes it that way to hurry up and get it out to the customer. If you don’t like it, put up your own video or STFU!
I live in Louisiana he put a bit of a twist but my grandma would approve.
Too much going on there. Not real gumbo.and was that eckrich sausage he put in there….he’ll no. Lol.
That is NOT GUMBO!! WTF?! Didn’t y’all learn anything from Disney?!
“First you start with a roux”
Congrats 1 K.:) Gumbo looks so delicious very nice recipe.Big like for your very interesting channel. One more red button pushed! I hope to see you again soon returning the friendship too. Have a great day:)
This looks good as hell, but “gumbo” means okra & I don’t see none…this is like a seafood etoufeé of sorts with the name gumbo loosely slapped on it. I would still tear it up though lol
I’m sad because I’m allergic to shellfish. Is there one that’s just as good without shellfish?
Can you tell me the exact ingredients are so I don’t get the wrong ones
Looks like a great delicious gumbo. Good informational video. You taught me something. Thank you!����
the series is always about the same persons roots… why not experience some other cultures roots?
Why is there just black women in this video?? White people like gumbo too. Stop culturally appropriating blacks TASTY.
Oh didn’t know he was a miracle worker as well. How else can his seasoning control your diabetes and hbp? The things people say when they’re used to getting it off ��������
Great stuff man!! Love the interaction with your viewers… This stuff is gonna “GET IN MY BELLY!!!” today, fosho!!! Happy New Year to you and yours!!!
“Everything I put in the gumbo is a part of me.” THAT’S A HEALTH VIOLATION
Made this shrimp gumbo for the first time. It was Awesome!!! Thank-you!!!!
It was very thick I would of cut that with some water the roux would marry the water to the gumbo
Instead of using boiled shrimp shell broth, can you use a substitute?
This is an absolute disgrace to Cajun culture. No wonder Californians never want to eat southern food. Jackasses like this are serving this yellow bullshit and false advertising! Yikes.
This video helped a lot today! Years later, it’s still making a difference. Thanks! LOL
can you give me the recipe exact amount of seaonings??? please
The recipe on the link says 1 Tbsp of thyme. I feel like this was too much as the entire dish tasted of thyme…
my first time making a roux! thank you! this recipe is delightful
I made this yesterday, and oh, let me tell you, this was the best soup, or gumbo, that I have ever eaten, over white rice, this made me very happy. I only did some sprinkles of the thyme, not the whole tsp, and was happy I did. Thank you Sir
I love cooking okra on the grill. The sugars carmelize, and I swear they taste like blackberry.
That really looked good, I’ve never had shrimp gumbo, I’m gonna try an make it though. ��…..question can you add okra?? I love okra!!!
“Dejavu where we keep it true to the roux.” Lord have mercy. SMH.
I love your wonderful gumbo family story! But you’re going to cut your fingers Mama! Claw grip is safest my dear. Keep on cookin’!
I want to try this. Looks awesome. Thanks for sharing your recipe!!
Sapper says I’m cooking a gumbo=rules will be broken!! LOL! Just kidding, everyone does it a little different. Looks good enough to eat, Cheers!!!!
my version of shrimp and sausage gumbo. if you have an appetite, good taste and the willingness to cook you can make anything. my version of shrimp gumbo. i keep it SIMPLE, FAST, EASY AND TASTY. i use:
2 cups of costco shrimp
1 cambelll’s tomato can soup
teaspoon of lemon pepper seasoning
half a teaspoon of garlic powder
teaspoon of dried parsley leaves
1 cup of green bell pepper chopped up (the smaller chopped the faster the green peppers’ll cook)
tablespoon of butter
half to 1 cup of water (to gauge flavor and saltiness to your liking, taste to find what amount works)
siracha for extra spice (optional for extra spice and flavoring)
5-6 inches of chopped up into bite size beef polska kielbasa
combine everything together, make sure shrimp’s cooked, make sure green bell pepper is cooked tender and serve with jasmine rice. EASY SHMEEZY!
Looks absolutely delicious, this is on my list of recipes to try and i love love love okra, thanks for sharing. I’ve seen this before and didnt write it down so I need to write it down now, lol
It was all good until the guy started cheering with his damn mouth open smacking at the end I can’t believe people are raised not to chew with their mouth closed
Oh be still my growling belly!!!
WOW!!!!!!!!! Now thats some good gumbo right there!!!!!!!
Thanks for sharing your dinner today!
No1 goes hungry in the Sapper Home!!!
Nothing beats a bowl of hearty gumbo, unless it is a hearty gumbo with more shrimp. Fresh okra off the plant is delicious, and the last few years I have enjoyed just the seeds. The only okra I can not stomach is pickled okra, or boiled okra. Quote Jerry Clower “slick slimey boiled okra.”
Watched the video and had to make this gumbo…substituted a few seasonings to acquire my taste but I loved that you made it so easy to follow step by step and my gumbo came out excellent…smells just like NOLA
That looks great. I think it is awesome that SK1 wants to be in the kitchen helping.
This is why I subscribed. Love this series! That looks so yummy!!
Nice Gumbo, I am dong something today with Shrimp. I was thinking between this or Shrimp Creole.
Great sharing recepi..looks so delicious…owesome chef with complete ingredients recepi…please keep in touch
mhhh, that looks delicious. Thanks for sharing the recipe. My thumb is up and I subbed you. I would be glad to welcome you on my channel, too. Let’s support each other 😉
Both etouffee and gumbo start with a roux, they’re just different colors. Using a pre-made blonde roux for a gumbo?
#Nah
I started watching you not long ago as suggested by Papa Pepper. I have enjoyed your videos. Now I’m wondering where you all are located. I’m in St. Mary Parish, Louisiana, home of Dat Sauce.
Everyone that tried it loved it! Hard to beat that! It looked like a winner to me! Nice cook Rob!
Sapper family I have got to stop watching your food videos in the evening because it looks so so delicious and even though I just ate now�� I’m starving for your food! Be blessed always ��
Looks righteous! Thank you so much for sharing! Awesome recipe!
Some of y’all in this comment section are very harsh about how he cooked his gumbo. Perhaps y’all should do a gumbo video & let’s see what y’all can do��
Fed Ex this to me or I’m unsubscribing!!! (kidding but I really want some)
I being a cajun would smash that bowl of gumbo. He should call it not ya mommas gumbo.
WOW Rob. I’m watching your gumbo video again and Melody is cooking dinner and I can smell it. Talk about getting hungry. I guess I’ll over eat again. If I gain anymore weight I’ll blame you. �� No wonder Robby is skinny. Picky eater. �� I have been looking for Dat Sauce. Haven’t seen it. Have a great evening. Best wishes Bob.
Hi Rob, Another great recipe. Loved learning about the DAT sauce!! My family would really enjoy this. And I was glad to hear that the okra tasted OK to you even though you are not the fan of it in the family. My husband and son love it but I have never taken a shine to it. But it seems like when you cooked it down in the gumbo, it was tasty! Good news!! I will have to give this a try as I have most of the ingredients on hand even the Creole seasoning!! Thanks for the inspiration!! God bless, Mary
Looks beautiful, I love Gumbo, I make it about once a month, I make good rich roux, mommy, love it! Xoxoxo
Great looking recipe.. Orka. # 1️⃣
Gumbo and Rice… delicious
thanks for sharing
That gumbo look so good. Made me want to eat lunch twice. ��
Hello Sapper Family, I can’t get all the seasonings you have, but, I’m always very interested in what you cook. The recipes look so full of flavour. I can try some alternative ingredients, so, I’m sure that the outcome will be just tickitty boo. Thanks a bunch for your inspiration! ��
So what’s this about dieting! The only way I could cook that up while I was on a diet would be to cook it up then leave the house until everyone finished it…then I could come home! I’d eat all that in one sitting if I didn’t have to share! Man, my mouths watering!!!
Made this for the 3rd time. Exactly how you made it. So freaking good.
Rob I would be very happy to sit down at your table for a plate of that food, it looked simply delicious ������
Better mind those Ps and qs. Done like a trained chef, Rob. Good for SK1 to prepare the sausage. It was already looking good, but when you added that okra, I started drooling. Oh, yeah, gumbo needs to be thicker than soup. Your thumbnail IS picture perfect. Thanks for showing us how it is DONE.
Best video I’ve seen thank you for sharing your recipe and family memory to the meal
Hello, oh that looks great. It is been years since I had gumbo. We have been wanting to make some but kind of hard to find fresh shrimp. Maybe now that spring and summer is here the shrimp will be better. Thank you for sharing, God bless, stay safe and have a wonderful day.
Hi, I just wanted to thank you for making it so easy with the Gumbo recipe. Made it for the first time and it was Perfection. All because of the way that you explained it. Thanks again & P:S do more vids.
Oh my goodness!! That looks AMAZING!
I can almost smell it from here. I might have to give this a try this weekend! Thanks!
Love Lea and Perrin’s sauce. Oh wow this is super loaded recipe
Ohhhhh yummy. I have never had gumbo but that looks delicious!!!!
I’m going to have to try this one. My husband loves gumbo but says I don’t make it right. lol… I was hoping you’d add a recipe. It looked so good.
Amy lived in MS for 10 years, she says your making her miss gumbo now and will have to make some now!
Man that’s what I am talking about haha. That looks so good! When I cook with Butter, I use olive oil too to keep it from burning. Great tip. Yummy okra. Wow I didn’t know Okra was so popular in the Philippines.
That looks so good. Wish my family would eat seafood. Yum. Now I wish Star Trek teleporters were real. I would be at your door. Eating you out of house and home.
Who Dat sauce be! LOL.. Awesome recipe and meal you whooped up here Mr. Rob! I could almost taste it way over here brother! Hope you folks have a great week!
wow that looks so good i think im going to make some of that tomorrow������
I was wondering if this adds additional time or not? Stirring roux only takes a few minutes on the stove top. So cooking one and one-half hours by oven initially sounds like adding a substantial amount of time. However, during that time, you can prep your shrimp, shrimp stock and other ingredients and probably throw the recipe together as soon as the Roux is done. Interesting idea.
This guy was full of shit world famous my ass. My mentor Chef Paul Prudhomme who I had the privilege of working for him for over 12 years. He would’ve gone to jail watching this guy cook because he would’ve tried to kill him for insulting Cajun and Creole cooking like he is he’s nothing more than a lying hack that knows nothing about gumbo.
Why have I not had DAT sauce before?�� The gumbo looked delicious sir, and I’m not even a huge shrimp fan. ����
I have never had gumbo… Northerner, but it looks good. I think I can almost smell it.:)
I’m like you, I like rice but not on everything, mostly I like it the way I grew up eating rice, with butter sugar and cinnamon,
Y’all always eatin’ good over there, Mr. Rob! I put the Tony Cachere’s on just about everything. Another good recipe for the books!! Cheers!
That looks really good. All my young life I was against using shrimp with any other type of meat except maybe fish. A few years back I gave something like that a try. It wasn’t even home prepped. I think like an All-You-Can-Eat sort of thing and I really liked it. Now I perk up and pay attention to meals like this. Good stuff. Thanks for the share!
Hello, I love your recipes. You’re great on cook. Absolutely delicious. Have a beautiful day
Hello love this recipe / New Orleans style recipe / Enjoy watching ��2
Looking so good. No shrimp for me Allergic to shrimp but I could leave it out. Thanks for the idea. Have a Blessed day.
I want to try that gumbo.
P.S. Yes. I live in California and so do some of you
Not traditional but a lot of restaurants probably make it like this.
With all that flour I bet one bowl is about 10,000 calories.
I am from Augusta Georgia, my family knows how to cook southern styleis you cannot make gumbo in 30 it takes about 2 to 3 hours for some good gumbo, maybe I can teach him how to do it the right way������ and what in the hell is a roo,give me some shrimp stock, add vegetable oil ���� you need that vegetable oil that’s already been cooked with some fried Chicken like a tablespoon, you know that type of oil ������
I came to this video to learn how to make Gumbo, cause it’s been YEARS but from watching other videos and seeing y’all comments, I am NOT following this recipe. Thank you real Southerners!��
Everybody I’m looking at for gumbo recipes on Youtube says their recipe is “World Famous”. But I ain’t heard of none of you
Wait so yall got all these famous people on yall channel but can’t give me a shout out
This looks great but did anyone else find her voice super Annoying??
OMG your kids are so much like mine! What they said at the end is exactly what my kids would say LOL. And no, Billy would not have eaten it hahaha. It looks SO GOOD!
I would never ever mix blue crab and chicken it’s either chicken and sausage gumbo or it’s seafood gumbo…it can’t be both..
Interesting concept….and different….. from especially the Kitchen Bouquet. And the ‘roux’ is more a béchamel sauce which is fine, but the nutty flour flavor won’t be there.
I don’t doubt it tastes good. He just would’ve been better off not posting the video
love love these vids.glad tasty doing these vids.keep it going
Not gumbo at all. No one from Cajun country would touch that. Straight to the trash
Where do you find liquid heat & the color that you use for your 30min gumbo is that food color?
I didn’t even watch this video.. the color of the roux in the thumbnail was enough for me to say no thanks…
My dumbass lived right on Techno lane not even a mile from this place and I never ate there… Maaaan I need to go back down there to eat ��. No disrespect but I remember seeing a pic of that gumbo and passing on it lol I’m from Saint Louis but I knew that didn’t look right lol I make my own better than that… Ain’t everybody roux supposed to be brown? Won’t be eating there but I do miss central bbq tho
That ain’t ROUX, nigga. It’s fuckin’ CHOWDER. You’re cheatin’ yo ass off!
This is not gumbo sir, this is garbo. I know when running a business there are time constraints, but you sir are not gonna keep customers if you keep feeding them this slop. I have no doubts that you can make a correct gumbo.
Trying to steal off the New Orleans culture.. this aint gumbo, this is meat soup. Never made a roux, no celery in the trinity and using some food coloring? Sad. Stick with BBQ and leave creole to the creoles..
Dats a good gumbo! Nice to see some videos from the old channel make a comeback. Cheers SG
Even I know the roux is brown and I’m not even from New Orleans. The videos that I have seen and the one that I have made the roux is always a darker Brown. I just wonder how his tasted though. The food coloring was a different twist. It look good.
What the hell did you make? That was no gumbo. Not even by East Texas standards.��
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This nigga rigged gumbo ������ boi out here selling prison gravy!!!
Chef I watch your videos. I have a positive question: Gumbo roux is generally made a darker shade than peanut butter before adding water. This roux here on YouTube is more of a blonde roux which the Northern side of Louisiana tends to make. I see the end result roux is more brown. Just wondering why you added water while the roux was still blonde? On another note can you move your restaurant to California?!?!?
Whoever eats this gumbo going to be constipated for the rest of they life, and makes sure u get some laxatives too lmmao!!!
I swear I’ve been using this same recipe for years and it is bomb!!!!!
This is witchcraft… It may be something but it ain’t gumbo
I’m from Russia but I can cook real good gumbo.I find it’s perfect mix of one cup of flower for 3/4 cup of rice oil and 1 quart of chicken stock.I tried many variations but classic chicken and sausage and shrimp gumbo is the perfect+crab meat.Also I add a little of brown sugar because I make pretty dark roux.A lot of chopped parsley in the end is very important.No too fancy and simple how gumbo is should be.
he messed up from the get go u got to cook that flour in oil for a bit got to do a brownish and i would fry the chicken first or brown it then make the roue off that grease
Also chicken and shrimp raw dont have the same cook time…bet they were hard bullets.
I guess you must’ve cooked the rice separate from the ingredients.
Get you some Tony Charise Creole seasoning. And stop putting all the hot peppers sauce aka hot sauce in your gumbo Tony Charise is the real deal New Orleans flavor that’s what we use gumbo is not hot its spicy. Also make your on broth you will need to boil the shrimps for seafood broth and then put chicken gizzard in your crockpot all night on low that will make your chicken broth put gizzards in gumbo also Chicken breast or thigh meat baked.
Oh my god Vanessa, it makes me anxious seeing you handling in the kitchen!
OOOWWEEE!!!!!THIS GUMBO & THAT MUSIC WITH SOME CORNBREAD WILL MAKE MY TONGUE SLAP MY BRAIN’S OUT…..YOU GOT ME SO HUNRGY…..YUMMMY.. THANK YOU SO VERY MUCH…
Looks like Chef Gary Williams video recorded himself committing a crime…. RIP!
Not gonna lie… Seems like a cheat video lol… I watched like 3 videos before this and they took EXTRA Pride in every step! Just sayin..
That is not gumbo! I’m from Opelousas, La and we do not put water, liquid heat, beef and that other stuff in it. Roux is made with cooking oil and white flour only. You can add the onions to it. Where do the bellpeppers come in? That’s a disgrace to Southern Louisiana. This has got to be Memphis style and please don’t call it gumbo.
Metal against metal aluminium is not good bro get a wooden spoon or change pans sorry everyone does it and it’s not good for you period… peace ����✌✌����
I was born and raised in The Town (better known as Oakland, CA) and I know better than to use raw flour and kitchen bouquet, not to mention uncooked chicken. Everybody knows it takes hours to make gumbo. Mine is probably better than the one at DeJavu!
He literally added “kitchen bouquet “ aka brown food coloring to make his roux look right…….that’s disgraceful
If I was making a real Roux and dumped water in it all hell would break loose
I cant believe this man disrespected New Orleans and own restaurant the way he use that Kitchen Boca to darken his roux
adds food coloring “You can make it look more chocolate if you want”… this ole have it your way ass Roux��✋��
“Everybody always ask me whats in that gumbo”…
-cameras go inside.
The restraunt is Empty……..��
I love this video, no fanfair, just the facts, although my rue would be slightly lighter lol.
Looks so good! I wouldn’t call this a gumbo though. Definitely delicious.
Lol that’s the good stuff hmmmm your living the dream now ����
Actually the African word FOR okra IS Gumbo.
So it’s actually an oxymoron for people to say orka gumbo. It’s like saying “give me a glass of wet water”.
Great recipe you have!
yep, u know how to do it right, got your potato salad on the side and everything, got to take a bite of that with your gumbo! mmmmmmm mmm mmmm