I’m a gumbo connoisseur and, like most in my area, have grown up with strong opinions of what is and what ain’t, gumbo. I’ve now come to realize that gumbo is many different things to many different people. That said, some of the gumbo’s posted to RUclips are just silly but you stayed true to a real gumbo and this is one of the better videos I’ve seen making it. The thickness and roux color is perfect, all the rest is preference. Nice work cousin! Peace, Love & Gumbo 😎✌️
I give you an "A" for effort. I encourage you to fry the okra first, to get the slime out w/ some oil, season it while frying it. Don't forget your gumbo fílé (just a little),. Put seafood in at the very end, to prevent from overcooking (when turning the fire off). Louisiana born and raised. 🔑
Shekinah's Counsel South Louisiana born and raised here too. I like to use fresh ground filé that I buy from a local man in my area that grinds it fresh in the morning and sells them at his vegetable stand daily. You can see the difference from the fresh filé and the stuff you buy in the store sitting on the shelf, take a look: ibb.co/m0GcMgS ibb.co/vVN3nj7 ibb.co/HnWX5tH
Looks delicious!! I have read some of the comments and people are acting if there is only one way to make gumbo in Louisiana when there are 1000’s dating back years and years ago.. A gentleman from my church puts hard boiled eggs in his.. As long as its flavorful and taste good than its your kitchen your rules.. Good job on this gumbo !!
This is a slight variation of the classic Justin Wilson receipe. Yes, Justin used worcheshire sauce and hot sauce in his gumbo, and also, a 2 to 1 ratio of flour to oil.
Great video and looks delicious... everyone has their version of making gumbo and EVERYBODY WILL COMPLAIN about someone else's cooking. This looks delicious and I'm sure it tastes great
@@wemcal it didn't look good to me. Seafood is over cooked. Roux is under cooked. I'm sure that okra was slimy. And that pot is too small because he need more liquid in that pot to thin out and cook that roux longer. I'm not just saying this because it's not exactly the way I cook it. It's just a lot of no no going on in this video.
Wine is a great addition to gumbo. Balsamic vinegar or worsteshire sauce will give it more savory depth of flavor. Just a suggestion. If using the balsamic vinegar, make sure to use beginning of cooking and not towards the end. I use these in other stews as well. You wont be disappointed. For low sodium diet folks, balsamic vinegar has no salt but worsteshire sauce does
You can blanch the okra to get the slime off. Put it in a wire basket and keep dipping it down into the boling water...I like the slime personally. Thyme
I would like to see a video from everyone in the comment section since y'all doing all of that damn complaining show us how it's done since you know so damn much
My mom is from Vill Platte LA. I grew up eating sausage and chicken gumbo and orka was never one of the ingredients . Only my aunt started putting it in her gumbo when she moved to Texas.Not in original recipe.
You did a good job on the roux but im from south Louisiana and my family is Acadian French and Ive never heard of putting sausage in a seafood gumbo. Sausage is for chicken gumbo. People can do whatever they want but its not traditional. Depending on the flavor strength of the sausage you use, it may overcome the delicate flavors of the seafood you use, in particular crab.
the trick is to your rue is stages as rue changes colors to darker is to reduce heat darker it gets this is done to break down the flower longer you go to get to that dark chocolate rue the better your flour is broken down so dont have gritty floury taste. it should look like smooth creamy brown chocolate look. this donr rite takes 45 mins to hour
All the complaints in this comments thread sure make for a poor representation of Cajun country. Where I’m from (rural Acadia Parish - southern Louisiana, AKA Cajun country), everybody and their Mama has a gumbo “secret” and the truth is, there is no one “true” gumbo recipe. In my family, okra is never added unless strictly an “okra gumbo” meaning no roux. That’s not my thing, but most of my family loves it! I love okra, but I prefer to add okra to a “regular” chicken and smoked sausage/Tasso gumbo. I also don’t care for seafood in my gumbo, and trust me when I say this: I’m in the minority around here with that opinion 😂 People like to say the great gumbo debate is tomatoes vs. no tomatoes. The tomatoes are more of a creole thing, not Cajun - which is why you’ll only find tomatoes in gumbos around the New Orleans area. The “real” gumbo debate for my family and I comes in 2 parts. 1- the best side for gumbo...potato salad or baked sweet potato? I vote sweet potato! And 2- does potato salad go IN the gumbo or on the side? I’ll let you guys debate 😉 The point I’m trying to make is gumbo in Cajun country is as rich and varied as our heritage. Tons of history and soul in every pot - and no two pots are the same. I would encourage sharing what works in your family’s gumbo recipes and trying others’ with an open mind. Sharing videos like this helps keep our beautiful heritage alive! Thank you for sharing 👍🏻
I cooked this recipe and can tell you that it's very under seasoned. No pepper - really? I added more salt, onion power, garlic powder and Louisiana hot sauce. If you taste it per the recipe is basically tastes like the flower base rue. Bland...
The holy trinity should go into the hot roux to cool it down and not put in steps. By your accent, you do not seem to be cajun but if are, I apologize.
This man is just a receipe follower and not a cook. Sir I suggest you compare your Gumbo with some authentic cajun Gumbo and see how much flavor your missing.
Im cajun to the bone. NO worstershire sauce, no adding hot sauce and you dont mix seafood and sausage ever! Oh and no wine and I prefer to not use celery.
Casey Vidrine You are way off. I'm born and raised in south Louisiana and I put a tablespoon of Worcestershire and my cousin adds a few shakes of hot sauce to his and we mix seafood with sausage every time we make a gumbo. It all depends on your area and your family. Like my grandmother said, there's as many ways to make gumbo as there are people that cook it. And she was right. Being Cajun has nothing to do with making gumbo. Gumbo existed in Louisiana before the arrival of the Acadians. (ancestors of the Cajuns). I'm a white Creole and according to the history of your surname, so are you... the name Vidrine is not Acadian, it's French creole (Louisiana-born whites of French descent) that came straight from France before the arrival of the Acadians (ancestors of the Cajuns), it was originally spelled Védrines. Take a look at your family history (you're welcome) www.scribd.com/doc/294701222/La-Famille-de-Vedrines-The-Vidrine-Family
Out of all the 1000 variations out there, I think leaving an element of the trinity out would be something 999 people would agree on NOT to do. That being said, it's all up to you dough..
elsociote I know a few people that leave an ingredient out of the trinity in a few dishes. I know someone that leaves celery out of gumbo, I know someone that leaves bell pepper out of jambalaya and that same person leaves celery out of red beans. Some folks don’t like certain tastes. I know someone that does not use onions in any dishes because someone in their family doesn’t like onions, so they use celery and bell pepper. Most people I know use the whole trinity, but there are some folks that leave out certain parts of the trinity for various reasons. That’s why I don’t tell people what they should and shouldn’t do with their cooking, because folks gonna do what they want. I remember my grandmother used to tell me there are as many ways to cook gumbo as there are folks that cook it. And she was right...that really extends to all our dishes. I saw some folks from Houma putting boiled eggs in a seafood gumbo before and at first I was like wtf is that in the gumbo...then I tried it and I kinda liked it. They told me in their area folks sometimes do that as a stretcher. They don’t do that in my area, but we do put boiled eggs in a shrimp stew in my area. So it really depends on the area too.
He said he prefers to leave celery out lol then turns around and criticizes another cook for their preferences.. People are too one track minded lol ..
Actually it's a combination of West African, Native American and European. West Africans brought the okra to the dish, Native Americans brought the filé and Europeans brought the roux. Made by people of all colors in Louisiana.
@@XxxclusiveReviews while I'm sure the West African okra stew was tasty I'd much prefer the multi culture taste of gumbo over it. Gumbo gets is dark rich flavors from the European roux and Native American ground sassafras. Without those two key ingredients it's... Just a fish stew with okra.
@@XxxclusiveReviews I don't need to "steal" your culture. I'm Native American with Cajun roots and my son is half Nigerian. Trust me I'm cultured enough. What you are trying to do is called appropriation. What we eat and know today as gumbo was made right here in America by ethnically diverse communities. What was made in West Africa was a fish stew with okra in it. And west Africans we're not the only ones throwing native resources into boiling water to eat. Please try to educate yourself on on your own cultural foods and history before accusing people of stealing your culture.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I’m a gumbo connoisseur and, like most in my area, have grown up with strong opinions of what is and what ain’t, gumbo. I’ve now come to realize that gumbo is many different things to many different people. That said, some of the gumbo’s posted to RUclips are just silly but you stayed true to a real gumbo and this is one of the better videos I’ve seen making it. The thickness and roux color is perfect, all the rest is preference. Nice work cousin! Peace, Love & Gumbo 😎✌️
I give you an "A" for effort. I encourage you to fry the okra first, to get the slime out w/ some oil, season it while frying it. Don't forget your gumbo fílé (just a little),. Put seafood in at the very end, to prevent from overcooking (when turning the fire off). Louisiana born and raised. 🔑
Shekinah's Counsel - Great tips!
Where's your video?
Shekinah's Counsel South Louisiana born and raised here too. I like to use fresh ground filé that I buy from a local man in my area that grinds it fresh in the morning and sells them at his vegetable stand daily. You can see the difference from the fresh filé and the stuff you buy in the store sitting on the shelf, take a look:
ibb.co/m0GcMgS
ibb.co/vVN3nj7
ibb.co/HnWX5tH
@@j.harris7228 I don't need one.
His kitchen.... His way...
Looks delicious!! I have read some of the comments and people are acting if there is only one way to make gumbo in Louisiana when there are 1000’s dating back years and years ago.. A gentleman from my church puts hard boiled eggs in his.. As long as its flavorful and taste good than its your kitchen your rules.. Good job on this gumbo !!
This is a slight variation of the classic Justin Wilson receipe. Yes, Justin used worcheshire sauce and hot sauce in his gumbo, and also, a 2 to 1 ratio of flour to oil.
Good video...makes it very easy to follow. Definitely will try your recipe
Hey nice work the only thing missing is tyme and bay leaves and you’re supposed to add bay leaves and tyme, so the flavors won’t get messed up
Such a beautiful roux! I can tell you're following Justin Wilsons recipe
Looks delicious 😋
Great video and looks delicious... everyone has their version of making gumbo and EVERYBODY WILL COMPLAIN about someone else's cooking. This looks delicious and I'm sure it tastes great
I see you can't make gumbo either
@@aliciamay1909 I never made gumbo... we eat gumbo or a version of gumbo every week... it’s the food i grew up on.. I’m more of a etouffee eater
@@wemcal it didn't look good to me. Seafood is over cooked. Roux is under cooked. I'm sure that okra was slimy. And that pot is too small because he need more liquid in that pot to thin out and cook that roux longer. I'm not just saying this because it's not exactly the way I cook it. It's just a lot of no no going on in this video.
@@wemcal and where's the chicken where's the egg? Where the turkey necks?
@@aliciamay1909 since you have mentioned this.. I’ll watch this over
This is not my grandma's gumbo but to each their own.
Wine is a great addition to gumbo. Balsamic vinegar or worsteshire sauce will give it more savory depth of flavor. Just a suggestion. If using the balsamic vinegar, make sure to use beginning of cooking and not towards the end. I use these in other stews as well. You wont be disappointed. For low sodium diet folks, balsamic vinegar has no salt but worsteshire sauce does
You can blanch the okra to get the slime off. Put it in a wire basket and keep dipping it down into the boling water...I like the slime personally. Thyme
Olive oil has a low smoke point so that’s why it’s not usually used.
It started out good...
This looks delicious.
whats up with the wine tjho
Omg that look so good wow
I would like to see a video from everyone in the comment section since y'all doing all of that damn complaining show us how it's done since you know so damn much
Ditto. 😍
I know right!
Gumbo was made by us poor folk
You use what you got!
I have had gumbo from Louisiana and it’s made a 1000 different ways!! As long as its good I will tear it up!!!
Don't need a video when your grandma taught you how to cook... But go ahead and make it like this.
That much wine you must be following a Justin Wilson recipe.
In Louisiana we do not use water. Stock is better. We never use wine either.
Please add instructions to the printable recipe.
This roux looks like mashed potatoes, after watching until the end HELLTOTHENAW!!!!!!
Roux flour/oil ratio is 1 to 1.
My mom is from Vill Platte LA. I grew up eating sausage and chicken gumbo and orka was never one of the ingredients . Only my aunt started putting it in her gumbo when she moved to Texas.Not in original recipe.
You did a good job on the roux but im from south Louisiana and my family is Acadian French and Ive never heard of putting sausage in a seafood gumbo. Sausage is for chicken gumbo. People can do whatever they want but its not traditional. Depending on the flavor strength of the sausage you use, it may overcome the delicate flavors of the seafood you use, in particular crab.
Never add raw okra to your gumbo. Always cook it first in a separate pot until the slime is gone. You don't want slime in your gumbo.
To get the slime out of okra put 2 ounces of white vinegar . Stir well then rinse with clear water boom no slime.
It’s all GOOOOD yummy yummy in the Tummy
same thing as a good rich country gravy its just not as dark. do it sloiw to break down the flour is why you do it that way
the trick is to your rue is stages as rue changes colors to darker is to reduce heat darker it gets this is done to break down the flower longer you go to get to that dark chocolate rue the better your flour is broken down so dont have gritty floury taste. it should look like smooth creamy brown chocolate look. this donr rite takes 45 mins to hour
Then he did not cook that roux long enough after making it. It need to boil in that pot for a while before adding anything else to it.
Locos Good bro.I trait today.
HELLO.
Credit recipe the haters are clowns that don't know gumbo never seen two gumbo the same
Ditto
All the complaints in this comments thread sure make for a poor representation of Cajun country. Where I’m from (rural Acadia Parish - southern Louisiana, AKA Cajun country), everybody and their Mama has a gumbo “secret” and the truth is, there is no one “true” gumbo recipe. In my family, okra is never added unless strictly an “okra gumbo” meaning no roux. That’s not my thing, but most of my family loves it! I love okra, but I prefer to add okra to a “regular” chicken and smoked sausage/Tasso gumbo. I also don’t care for seafood in my gumbo, and trust me when I say this: I’m in the minority around here with that opinion 😂
People like to say the great gumbo debate is tomatoes vs. no tomatoes. The tomatoes are more of a creole thing, not Cajun - which is why you’ll only find tomatoes in gumbos around the New Orleans area. The “real” gumbo debate for my family and I comes in 2 parts. 1- the best side for gumbo...potato salad or baked sweet potato? I vote sweet potato! And 2- does potato salad go IN the gumbo or on the side? I’ll let you guys debate 😉
The point I’m trying to make is gumbo in Cajun country is as rich and varied as our heritage. Tons of history and soul in every pot - and no two pots are the same. I would encourage sharing what works in your family’s gumbo recipes and trying others’ with an open mind. Sharing videos like this helps keep our beautiful heritage alive! Thank you for sharing 👍🏻
I cooked this recipe and can tell you that it's very under seasoned. No pepper - really? I added more salt, onion power, garlic powder and Louisiana hot sauce. If you taste it per the recipe is basically tastes like the flower base rue. Bland...
the roux was the only thing done right IMHO
No
Ok. I was down for everything but when he said add wine 🍷 he lost me completely 😳😫
Moscato at that!!!
Your roux scene show too much flour. It should be more liquid. Hint from a cajun from Lafayette, La.
The holy trinity should go into the hot roux to cool it down and not put in steps. By your accent, you do not seem to be cajun but if are, I apologize.
you made dat gumbo 'backwards"
Gumbo is an old creole word that means "yeah sure throw some in!"
Kk it means okra in some old african language but ya know. Same difference.
CAJUN Gumbo does NOT have Tomatoes....Only Creole gumbo has tomatoes in it.
Who is this klown
Bacon greese
This man is just a receipe follower and not a cook. Sir I suggest you compare your Gumbo with some authentic cajun Gumbo and see how much flavor your missing.
That’s something only Betty Crocker would come up with.
3/4 cup oil to 1 cup flour will not work.
Not true!!
@ Merci monsieur T Landry. Salut de Rio de Janeiro
That’s why it was looking like garlic mashed potatoes and then he added plain old water????
Garlic powder? What about just garlic?
You do not put no dam hot sauce or works hire sauce in no gumbo... I'm not eating this garbage.. not gumbo
I just watched 2 other videos of gumbo and they had the w sauce in it.
A real gumbo is Cajun gumbo, not a New Orleans gumbo. Big difference. ;)
(Cajun blood here).
LMAO
Im cajun to the bone. NO worstershire sauce, no adding hot sauce and you dont mix seafood and sausage ever! Oh and no wine and I prefer to not use celery.
Casey Vidrine You are way off. I'm born and raised in south Louisiana and I put a tablespoon of Worcestershire and my cousin adds a few shakes of hot sauce to his and we mix seafood with sausage every time we make a gumbo. It all depends on your area and your family. Like my grandmother said, there's as many ways to make gumbo as there are people that cook it. And she was right.
Being Cajun has nothing to do with making gumbo. Gumbo existed in Louisiana before the arrival of the Acadians. (ancestors of the Cajuns). I'm a white Creole and according to the history of your surname, so are you... the name Vidrine is not Acadian, it's French creole (Louisiana-born whites of French descent) that came straight from France before the arrival of the Acadians (ancestors of the Cajuns), it was originally spelled Védrines. Take a look at your family history (you're welcome) www.scribd.com/doc/294701222/La-Famille-de-Vedrines-The-Vidrine-Family
Out of all the 1000 variations out there, I think leaving an element of the trinity out would be something 999 people would agree on NOT to do. That being said, it's all up to you dough..
elsociote I know a few people that leave an ingredient out of the trinity in a few dishes. I know someone that leaves celery out of gumbo, I know someone that leaves bell pepper out of jambalaya and that same person leaves celery out of red beans. Some folks don’t like certain tastes. I know someone that does not use onions in any dishes because someone in their family doesn’t like onions, so they use celery and bell pepper. Most people I know use the whole trinity, but there are some folks that leave out certain parts of the trinity for various reasons. That’s why I don’t tell people what they should and shouldn’t do with their cooking, because folks gonna do what they want. I remember my grandmother used to tell me there are as many ways to cook gumbo as there are folks that cook it. And she was right...that really extends to all our dishes. I saw some folks from Houma putting boiled eggs in a seafood gumbo before and at first I was like wtf is that in the gumbo...then I tried it and I kinda liked it. They told me in their area folks sometimes do that as a stretcher. They don’t do that in my area, but we do put boiled eggs in a shrimp stew in my area. So it really depends on the area too.
He said he prefers to leave celery out lol then turns around and criticizes another cook for their preferences.. People are too one track minded lol ..
Ne laži
Gumbo is a African dish made by southern blacks... These folks think dream of making it the correct way.. any kind of oil.. please.. hot sauce 🤔
Actually it's a combination of West African, Native American and European. West Africans brought the okra to the dish, Native Americans brought the filé and Europeans brought the roux. Made by people of all colors in Louisiana.
@@XxxclusiveReviews while I'm sure the West African okra stew was tasty I'd much prefer the multi culture taste of gumbo over it. Gumbo gets is dark rich flavors from the European roux and Native American ground sassafras. Without those two key ingredients it's... Just a fish stew with okra.
@@XxxclusiveReviews I don't need to "steal" your culture. I'm Native American with Cajun roots and my son is half Nigerian. Trust me I'm cultured enough. What you are trying to do is called appropriation. What we eat and know today as gumbo was made right here in America by ethnically diverse communities. What was made in West Africa was a fish stew with okra in it. And west Africans we're not the only ones throwing native resources into boiling water to eat. Please try to educate yourself on on your own cultural foods and history before accusing people of stealing your culture.
Maybe not