Easy Chicken and Sausage Gumbo Recipe | JAXX DRINKWATER
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2 celery stalks, chopped. 1 pound andouille or smoked sausage, sliced 1/4 inch thick. 4 cloves garlic, minced. 1 pinch salt and pepper to taste. 1 pinch Creole.
Add the stock, seasonings, chicken and sausage. Bring to a boil, then simmer for about 1 hour, skimming fat off as needed. Add the chopped onion tops and parsley.
Heat the olive oil in a pot over high heat. Add the sausage and cook, stirring occasionally, until the sausage begins to brown, about 3 minutes. Lower heat to Medium.
Add the chicken and cook, stirring occasionally, for about 2 minutes.Ingredients 4 lbs chicken I used wings 1 lb sausage smoked or spicy 1 cup chopped peppers & onions 1 1/2 cup vegetable oil 3/4 cup all purpose flour 2 cup okra 3 tsp creole seasoning 1 1/2 tsp ground black pepper 1 1/2 tsp garlic salt 2 tsp thyme 6 cups chicken broth 2 cups steamed hot rice.This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking.
This iconic dish represents everything we love about Louisiana cooking. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. The secrets to a good gumbo aren’t anything fancy either, but if you take the.I modified my mother’s chicken and sausage gumbo recipe to make it gluten-free.
Good gumbo is hard to find for my friend with a wheat allergy. The wheat flour roux is the key ingredient for any gumbo. After experimenting with a few gluten-free alternatives, I find that a light brown millet flour roux thickens the gumbo and gives an excellent.
Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color.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.Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This gumbo starts with a dark roux as its base. Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot.
Sear the chicken and sausage, too, before throwing them in, and letting the gumbo cook low and slow for hours.The gumbo roux is cooked to a golden nutty brown and okra adds body to this Seafood Chicken and Sausage Gumbo. This easy recipe is ready to eat in about 2 hours.
For authentic gumbo, start with gumbo roux. When you think of gumbo, you think of a rich, dark, tongue tingling stock and that lip-smacking base starts with a roux.Pressure cook the gumbo: Stir in the sausage, chicken thighs, and any juices in their bowl.
Pour in the chicken broth and stir, scraping the bottom of the pot to make sure the roux isn’t sticking. Pour the can of diced tomatoes on top, lock the li.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.then add chicken stock. Bring to a simmer then add parsley, bay leaves and spring onions. Meanwhile, heat more oil in a frying pan and fry the chicken thigh pieces until golden brown all over; then return the chicken to the gumbo sauce and simmer, covered, for 15 minutes.
Remove chicken and cool before shredding or chopping into bite-size pieces.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.Add onions, peppers, and celery, and stir until softened, about 5 minutes more. Stir in garlic and sausage, then season with Cajun seasoning, salt, and pepper.
Stir in bay leaf, diced tomatoes, and.
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150 comments
Forget this oil & flour method of making a roux. Try this instead https://www.youtube.com/watch?v=wIzf_b5Gy7k. I wish I had found this first.
That was a perfect color roux. I scared myself the first time I made it that dark.. best gumbo flavor I ever made.
Looks awesome! I’m gonna try that method of making roux tomorrow!
Could u give us some measurements? Like how much sausage u used how many vegetables u used how much cooking and how much cups of chicken broth.
My grandmother never put that shit in a pan, mainly. Cause my grandmother never made me gumbo
Need me some okra in my gumbo. But you’re the boss. Love your recipes.
What do you mean by if you don’t like okra you can skip it!!! Will you still call it GUMBO because gumbo mean okra and if you don’t like it go eat a Big Mac from McDonald’s
Loves so good ole gumbo! Great job. Just found your channel from the Facebook group. Awesome channel bro.
You actually did a pretty decent job with the concept until you threw in tomatoes. Other than that, looks pretty good.
Mate, your style of recording is awesome reminds me of Keith Flloyd
You lost me with the tomatoes and okra. Chicken and okra gumbo is better without a roux never never add tomatoes. Just my taste though.
I have a box of gumbo mix like that is it good do it give u a good gumbo flavor
Never seen your videos before. Since coming back from New Orleans, we fell in love with gumbo. LOVED your video and how fun you make it. I’m giving it a go tonight so will let u know! ��
I was going to make gumbo once. I noped out when I saw the first 2 ingredients: 2c flour and 2c vegetable oil.
I made this around lunch time came out good no leftovers so guess everybody liked it appreciate the video
Am I the only one who likes gumbo like a soup..with no rice..?
I swear the name “Gumbo” brings so much wholesomeness and flavor
Looked good. I could use a bowl now. I am starving and it is cold out.
I can’t believe you left that one piece of sausage standing on its end instead of lying down like ALL OF THE OTHERS.
I was scared you were going to burn the garlic putting it in there right at first with the trinity. I always wait till right before I start putting in the stock. Good job tough I know your is going to taste amazing.
Thanks for video Cajun ninja I made this 2 nights ago added a tsp of crushed red pepper an used just chicken breast I didn’t buy supplies I don’t judge when it’s free supplies let me tell you thanks a bunch recipie is outstanding all ate extra an took left overs for lunch at work next day ����
I really want to try gumbo but I live in Australia so I doubt I’d even find half the stuff that goes into it.
I actually dont think I can forgive him for putting the rice in after the gumbo. Also the best way is with egg and or potato salad in it. Yum!
5:00
No you can’t add crawfish or any other seafood to the gumbo not made with seafood only. You just wouldn’t be able to taste it in there
I appreciate you making a 1/2 portion which is more appropriate. Making this for 4 people and I think this is the perfect size.
I also like to add some fresh gulf shrimp at the end. Turn the heat off, toss in the shrimp, they’ll be cooked within a couple minutes from the residual heat and they won’t overcook. I like a little cayenne-based hot sauce too (Louisiana or Crystal brand). I also like okra and/or file powder to thicken the gumbo.
Your evil! Make everybody jealous while they eat their cheeseburgers. Hahaha
Could you add shrimp, along with the chicken and sausage? If so, when would you add the shrimp?
This is why I love living in Louisiana by my dad can cook the best gumbo ever
I am fully convinced your kitchen permanently smells like food heaven! ��
I loved your video, had me laughing…u should have a cooking show, it would be far from boring….”Gumbo is not for whimps” �� I will definitely try this….❤️ from Trinidad & Tobago ��
I’m so glad I stumbled across your channel. I’m definitely going to try this for Christmas. I love your southern accent, I’m from good ol Alabama myself lol When you said, “I don’t do no roux and all that, unt unh” I �� and I felt that Merry Christmas.
While Im sure this tasted good it is NOT gumbo. If you must save time making a gumbo buy the roux in a jar and a rotisserie chicken from Sams. You can still get good results and cut the total time nearly in half.
I have that same pot mine’s way big you can cook a 30lbs turkey in it witch all it’s used for… Soup looks yumo stay Blessed ������
I Can’t wait to make this ��.Thanks for sharing your Family Recipe!!
I’m from new Orleans la and I don’t think I’ve ever eaten a red base sauce. The brown roux is all I know and love. I will try you recipe for sure.��
You Make Me SOOO HIIMGRYYYY‼️ Pots, Pans & Precilla (Spelling) )Sorry) ���� Channel Is The “Perfect” Channel! To LEARN������❤️ How You Take Your Time To EXPLAIN, Never Too Fast! BYW I ❤️ Shrimp Gumbo��
It doesn’t look very appetizing in my kitchen but it’s very delicious.
lol, story about you father making you try kimchi had me rolling. you’re a funny guy.
Heyy thanks soo much for the video what are the measurements for the holy Trinity also how long do you let it cook after you put the chicken in?
I’m Russian but doing gumbo same way!also love shrimp and crab there.I always use grilled chicken and adding brown sugar to my gumbo.Also no freaking tomatoes!Love that dish and because nobody cooking it in Russia I feel myself very unique.Im cooking gumbo over 3 years and have some variations with meat that goes there,but the veggie base is always the same-trinity,garlic,parsley.I would add ocra to it,but we don’t have it here.Also I like to use Louisiana hot sauce with horseradish. And like to make roux on rice oil,cause it’s not burning and not fat.I don’t have too many secrets,but you can play with stock for gumbo-it don’t have to be only chicken.My favorite stock for gumbo is a mix of chicken and japan dashi with a little smoked pork rib.
I love Gumbo, best food ever in new Orleans!!! I remember when I ate my first Gumbo boy I loved it. Probably eat it again one day. I love Gumbo, best food ever!!!
Can I ask why the cold bottle of water at the end? To really reduce the cooking process??
FYI: when you cook seafood(shrimp crab) gumbo make sure your house is freezing cold or your gumbo will spoil
I got second degrre burns making the roux and ended up in hospital. I have made it three times since and its really awesome. Please be careful the roux gets so hot, i make mine in 20 mins now:)
Chef John, Could you make good old fashioned Bear Claws? Can’t hardly find a good one anymore. Then you could be “the Jude Law of your Bear Claw”. Thanks Chef! From Norcal
Lmao �� now you know everyone and they momma wanna talk about how they make gumbo the right way
Just a little side note if your skilled enough you don’t have to make the rue on low heat for 45 minutes you can do it on high for 15 minutes but like I said you have to be skilled enough if you want to do it that way
You should check out Paul Prudhomme’s book Louisiana Kitchen. His method of making roux is very quick, although it does take some practice.
Girl you Did not Seal None of that meat Foe you Ad Churr Pot.. and Ya No cook the Slime outcha Okra? Lawd Have Mercy.. all that sodium make home made Broth.. ewweee Ya Done spoiled a Beautiful Rough
Hi Chef John
I’m in the UK and want to cook some of your meals.
Do you call 1 cup 240ml or 250ml
Thanks a lot and keep up the good work!
I never made gumbo because of that rue thanks to you gumbo is on the way to my table
Hello!!! Ms Tamala. This is a very simple way to make Gumbo. I hope you enjoy. Thanks for watching and God Bless You!!!
Fantastic gumbo, thanks for the recipe, Jaxx….happy weekend ��
Nice cast iron frying pan. Gumbo for Christmas, Black-eyed Peas and Ham-hocks for New Years.. Jaxx’s life is good. I will have to wait until she goes away again next Christmas to try this recipe. Thank you for the video, Jaxx
I’ve made this a few times. I like to add okra and a little shot of liquid crab boil instead of cayenne powder. Everyone that’s ever eaten it went back for seconds (and sometimes thirds). Thanks for sharing this simple and delicious recipe.
That looks great, I will get this recipe on my cooking channel:)
I’ve tried already some of your cooking ideas and they are very tasty! Very useful!
I just made this recipe! I’m Puerto Rican and I never had gumbo In my life but my husband grew up eating it and he wanted it for Father’s Day. He usually won’t eat left overs pass 1 day but for this recipe he ate until the pot was gone which was about 3 days. It was so good he had me make it again 2 weeks later and again ate the whole pot! Thank you sooo much you came to my Rescue ��������
YEA!!! My right arm fell off, my hands got cramps in them, then I had to call in the husband to help stir the rue…..it looks wonderful. Can’t wait to see what it tastes like tomorrow. I am so excited….thank you
5:04 Is there a way of speeding up the cooking time for the roux? Recipe looks good, but 30-45 minutes is pretty long for an average cook
Didn’t know it was so easy. Should make your videos longer so you can get more ad money lol
Where can i buy a pot like your gumbo,pot?? My mom has a round one and doesn’t remember where she bought it from. Brand? Thanks
Hi Brenda! Your intro has gotten all fancy I see. I love it sweets! Ooh… I’ve been looking for this recipe too but gotta find the Gumbo mix:(. Thank you!
What idiot is gonna take over an hour and a half to make a roux when you can do it on the stove top in a couple minutes? Nonsensical.
I have to yell at family about the leave it overnight! Your heating it back up! It was done like that forever before refrigeration! You can taste when it is done… I mean done not edible. It tells you fast and hard by smell
Thickness is in the eye of the beholder; I think this is just right.
the coronavirus quarantine gave me an excuse to finally try to make this lol
Man I like this for the education but fuck he is so annoying
This is an interesting method, although I’m not really seeing how it’s much easier.
I love making my grandma’s creole gumbo❣️❣️like you said, the roux takes forever. I will definitely try ur way the next time I make it. Thank you ����
Born & raised in New Orleans, I just came here from watching that horrible inedible Disney gumbo & u just save my day! Ka pow! Thank u kindly!
Ive watched like 4 10+ minute videos on this recipe. This is the best one!…by far! lol
That looks good. One day your going to Roche me and I’ll do it. Lol. I got Roched this weekend and now I have a zippo hand warmer. Wonder who has one of those? Lol
I wonder if baking the roux would work universally because I avoid dishes that contain a roux because I am always afraid of burning it.
Damn… I’m making this today �� thanks for sharing.. a lot of people always say it’s their big momma’s special recipe and won’t share���� but you sir have blessed the game today ��… I’m subscribing and pressing the bell!
This looks absolutely delicious!! I’m going to try making it here in England, I need to get a big pot first though ��
What did you do to the recipe! Your not a chef, your a butcher
Wow, this is not just an original recipe, it’s the invention of a whole new way of cooking, So great!!
Have you ever prepared southern tomato pudding?? My great grandmother would cook this incredible side on holidays.
not enough rice…too thin….tomatoes!!!! so not a gumbo but a decent baked stew……maybe LOL
My sister makes her gumbo with chicken stock as well, I just add water. The chicken stock makes it taste like a soup rather than how I feel gumbo should taste. That’s just my opinion but looks good and love your recipes��
My wife tells me she thought your thumbnail looked a lot like our St. Jacques Special recipe from rural Quebec. I do see a resemblance, but it is fleeting. Perhaps you could look at ours and give an opinion. Love your cooking, we make your dishes quite often.
So if you made it this way to avoid standing over your stove while the wheat and oil cooked….
….are you saying you would… roux the day?:)
I want!! friggin love Gumbo…where has Gumbo been all my life…just knew about it when I moved to Florida..dang…So yum Jaxx!
All that pepper while rip your liver open. This gave me acid reflux just by looking at it but damn that looks pretty good
The only thing that’s missing in your gumbo is pinto beans. But it looks so tasty
I’m gonna let you put whatever you want in that gumbo. Y’all don’t come for her!
Ms. Brenda!!! My mouth is watering. My uncle, God rest his soul, was Cajun French and taught me how to make gumbo and many hours perfecting roux. I make gumbo each year in the fall but that’s it because it’s time consuming. I’m definitely going to try yours and definitely with okra! Thanks for sharing.
Looks yummy. What about some File for more flavor? This method reminds me of a short-cut for cooking red beans and rice. Norleans cooking is about the long lingering aromas as well as the taste. I have had neighbors knock and ask, “What is that wonderful aroma all about?”
Also, before you start your roux you can brown the flour in the oven [as dark as you want it-you get the nutty flavor-just put some into a small oven bowl and brown it-save the rest in an airtight container. Cuts down on stirring and waiting]
Can’t wait to make this. Thanks again chef John. You’re a legend
I will definitely try cooking the rue that way. I’ve tried that traditional way. Another good way that I’ve tried is just baking the flour alone and it turned out amazing
If I want to make more, for like 15-20 people, should I double everything?
this is the most unlikable chef ive seen can you stop making up rules for every fucking thing
Trying this recipe for the first time.
45 minutes of work on my Dark Roux. Everything is going great. Nothing is sticking, though I probably have too much oil in the pan. Not a big deal.
I taste it every step. Blonde roux is amazing. That rich caramel color roux? Incredible. Dark roux. Tastes fine, and then I get an aftertaste like it’s burnt.
I panic. Oh crap, is this normal? It’s not sticking, it doesn’t look burnt, though it kind of smells like it. What do I do?
So I google quick (while stirring one handed). Every source assures me that gumbo base will taste burnt at first.
I rewatch Isaac’s video. He mentions that the ‘roux needs time to cook out.’
I screw up my courage, I add in my veggies and sweat them, and my garlic.
I taste it again. I’m still unsure. I look at my chicken and sausage and I contemplate cutting my losses. But I hold steady. I rationalize that I’ve probably never had a proper gumbo before. I stick to my guns. I slice up my sausage, I cut my chicken into smaller chunks, and I throw them in.
Results?
After two hours, that burnt aftertaste is 90% gone.
TLDR-Stick to your guns with gumbo.
Looks good, but!!!! A roux done right can make a huge difference on if your gumbo is going to be good to eat or end up in the trash!!!!! No short cuts in making the roux!!!! Tomatoes do not go in Gumbo, It’s not Gumbo, call it something else and you call your self a Chef, shame on you!!!!
You know what the Cajuns say… It all starts with a Roux! Man, I love the oven Roux trick. That is awesome. Man, I do the same thing. I get my wife to pick the chicken haha. She does a much better job than I at that. This was a great video. I have never made Gumbo before. I do like it though. Yummy. Yours turned out great!
Chef John, this is genius. Surely you remember Moniz linguica (?). I have never found anything close to Moniz. Can’t you line up some Silicon Valley rich people to resurrect that wonderful stuff? BTW, I am always happy to volunteer other folks to take on difficult projects, so don’t thank me, it’s my pleasure.
dude, if you skim off the grease in your little bowl, you would have a totally different taste in your gumbo. would taste much better.
CHICKEN & SAUSAGE GUMBO
1 Cup Vegetable Oil
1 Cup All Purpose Flour
1 Yellow Onion
1 Green Bell Pepper
3 Sticks of Celery
2 lbs Smoked Sausage
2 Whole Rotisserie Chickens deboned
2 32oz Containers of Chicken Stock
4 Cups of Water before simmering
1 Tablespoon of Cajun or Creole Seasoning
1 Teaspoon Salt
1 Teaspoon Garlic Powder
3 Bay Leaves
1 Cold Bottle of Water at the end
1/4 teaspoon cayenne if you want it spicy, if not and you feel it needs a little more flavor, you can add a more salt or any other seasoning you desire.
Feel free to add or delete however much you like, to make it your own.
First prep all vegetables, sausage, and chicken. Put them in the fridge.
Roux was on a medium/high heat. Depends on your stove. You need to stir regularly for roughly an hour till it starts to look like melted milk chocolate. For a darker roux, cook longer.
Add the vegetables in and cook for another 10 minutes.
While the vegetable are cooking, I suggest searing your sausage in a separate pan. Just to brown them a little, if not, adding them roux at this point is fine.
If you sear the sausage, once they have browned a little, add some of the chicken stock to that pan to loosen up all the drippings from the sausage.
Next dump the sausage in with the roux and vegetables.
Add your Cajun/Creole seasoning, salt, garlic powder, bay leaves and rest of your stock, then let it cook for about 20 minutes.
Add the 4 cups of water.
At this point you can bring to a boil and skim the oil off the top. However, some call that flavor.
Add the chicken, and simmer for two hours.
After 2 hours, add the cold bottle of water and you’re good to go. ☺️
The Cold Bottle of water will shock the Gumbo and enhance the flavors. Instead of adding all my water to the Gumbo just before simmering, I save two Cups for the end and add it in cold. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil
i think some johnsonville brand jalepeno cheddar brats would go good with this
Are you originally from Lafayette, Louisiana? That’s where I live.
Nice bit I’ll pass on the rice if it’s already in the gumbo ��I’ll try it thanks.
What a very nice channel. This is. A great recipe. I’ve never seen roux done in the oven. Thanks for sharing.
this is about one of the best gumbo recipes I have ever seen, everything made from scratch…and sooooo many great tips!!! Rock on!!!
Me: I wonder how long it’ll be before I start to like this guy
Also me: less than a second
So I’m doing this now and I stayed whisking the oil and flour til it looked like chocolate. It has a slight burn smell. I’m not sure I like that smell. Does it go away or does it have that taste?
Ive made this recipe about 5 times for my family so far and every time its a hit. Thank you!
Love the bloopers at the end!!! That food looks so darn Yummilicious ������♥️❤️
This is a perfect simple dish. To make! I will try this recipe and post it on my channel Kookin with Kim. I learned a lot from you.
I was wondering if I can make my regular chicken gumbo and just add shrimp to it and sausage. My chicken gumbo is almost similar to my seafood gumbo all the difference is the rue and seafood All my veggies are the same. I’m just too lazy to make my rue ��
As soon as i get off work i will be fixing this GUMBO and i will let you know how i did with it. Thank You.
Not sure I could keep up with all that stirring. Lol can we just come to your house for gumbo? Lol
Awww Thank so much. I hope you enjoy my simple way. This is one of my family’s favorite. Sending you a Big Hug �� Thanks for watching. Many Blessings to you and your family ❤️❤️❤️
This was an excellent dish. Cut up a whole chicken and brined it instead of using just thighs. It was very very tasty.
I’m from lafayette Cill!! You are so right this is realllll gumbo haha i dont care for New Orleans gumbo this was so awesome to watch
Looks like a lot of work and mostly love goes into that pot. I’m sure your Christmas guests had some happy and full bellies.
Holy moly, just imagine the size of the wings that would come off of that California Condor, if that’s the size of the thighs. Where are Fred and Barney when you need them?
Start with a roux then dump whatever’s in the fridge in to the pot.
Sorry it was important to sear chicken first for taste. But great idea if rice not added in mix until the last 20 minutes
My roux didnt came out as thick as yours, should i add more roux?
Great recipe. Is there any way to add the measurements for the vegetables? I was eyeballing everything other than the flour and oil
This is the best I’ve seen yet with less time & it looks sooo delicious. I feel like I can smell it through the screen lol. Making some tonight for my husband. Thank you!
Just made this and it was fine. Picky eater ate two bowls-Great recipe Thanks. What a great cook you are.
not accurate. i know cajuns who taste test the entire time they are drinking,,,,,also if you’re making gumbo who makes gumbo for 4-5 people???? its made for entire families….
Interesting �� much better than my baked grilled cheese casserole!
I hope that I made this shit decently. Might’ve added too much beer lmfao
Im from Louisiana and we used Down Home Smoked sausage Only.
Just visited your channel today by suggestion and I’m an instant fan. I’ll give this a try and will back for more…I LOVE me some gumbo!
Looks good Ms B, will be making this. I’m going to make it just like you ❤
Yes roux made fresh is very important but not made in so much oil, just brown flour in a veryhot cast iron skillet storing constantly until browned a of your choice. No oil this way at all.
my deep south louisiana cajun heart was having palpitations the whole time but i will say this does look really delicious! Im always interested in seeing someone attempt a classic in a totally new way. This is very inspiring!
I really hate to be that person that’s correcting you but we are pretty serious about our gumbos down here lol.
New Orleans does Creole style with the tomato base. Lafayette and every city down from New Orleans does Cajun style like your recipe.
My family never tired it with the chicken broth instead of water definitely going to try it next time though.
Well in that case I guess I’ll just cut the sausage in half and throw it in there…
An “FYI”……. Any and all “gumbo” owe their origin and name to, none other than its inventor…… GUMBO, Gumby’s father. Really. Gumbo (the father) is, of course, a most renowned chef in addition to the animated character, having attended and graduated from Escoffier and creating many wonderful dishes. Now you know the man behind one of cooking’s most famous creations…………
I love your channel. Such a wonderful way to Teach! Don’t ever change.��
Hello, how much garlic, onion powder, salt and pepper did you use?
I know that Gumbo is an African word for okra, but for me the okra and tomatoes ruined it. I am 1/2 Cajun and watched my grand mother cook gumbo every Saturday. She never added okra or tomatoes to her gumbo.
Gday from Australia.. never seen this kind of food GUMBO! It looks yummy.
Gumbo without okra is OFFENSIVE! (Who is this uncircumcised Philistine??)
Thanks for sharing Miss Brenda can’t wait to try it ��������������������������
Okra was mainly used because it becomes slimy and makes the gumbo thicker.. So it’s really all about preference. You can let your gumbo cool then refrigerate overnight and it’s pretty thick the next day.. If you dnt want your okra falling apart or becoming slimy you can soak the okra in white vinegar for about 10 mins then rinse off and add to your gumbo!!!! Great video and I don’t like tomato based gumbo either.. I will eat pasta if that’s the case ����
I like this version….no waiting for roux to brown and the labor intensiveness of preparing a Gumbo! This is about as close to a ‘good’ Gumbo, with half the time!
Oven Roux?!?! NICE!!!! Where have you been all my life?! LOL!
This is great. I definitely want to try this baked gumbo recipe.
I need your help with my gumbo. I’ve always followed your recipe. The last time I made it the roux fell apart on me. Not in the beginning but in the end, like all the oil floated to the top. The beginning stage was perfect chocolate color. Followed everything to the T like every other time I’ve made it. Not sure what happened this time. Any input why the roux fell apart and rose to the top? Thanks and please reply lol
This is one of the best cooking videos I’ve seen. Sir, love the way you talk. And you explain everything (including rice) in less than five minutes. Thank you, we don’t need to waste half an hour for watching someone cooking gumbo and talking about weather and a dream from last night.
The first day in fall when the temp is below 70… and you see the magnalite sitting on the stove, you know what’s for dinner lol
You did SO GOOD, girl. You would win ‘dem contest down here in South Luziana, too! Taste the love in that gumbo. I got a pot very much like yours for my Thanksgiving family gumbo down here in Bayou Country. Geaux Tigers!
That is really a good idea because some times you want a small pot of gumbo…
When I seen the pot you were using, I AUTOMATICALLY knew you could cook.