Chicken & Shrimp Okra Gumbo
Video taken from the channel: Lafayette, Louisiana
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Chicken, Sausage, and Shrimp Gumbo
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How to make Gumbo Shrimp and Sausage Gumbo Recipe
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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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89 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?