How a Canadian Makes Gumbo | Cookin' Somethin' w/ Matty Matheson
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- Опубликовано: 16 дек 2023
- LET’S COME TOGETHER! FOR A BIG BOWL OF GUMBO! ARE YOU HOT? EAT GUMBO. ARE YOU COLD? EAT GUMBO. ANY TIME IS THE RIGHT TIIME FOR GUMBO!
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INGREDIENTS:
½ cup flour
½ cup pork lard
2 celery ribs, cut into large pieces
1 large yellow onion, cut into large pieces
1 large green pepper, cut into large pieces
1 pound andouille sausage
2 bay leaves
1 tablespoon Cajun seasoning
Crystal hot sauce, to taste
1 (14.5) ounce can diced tomatoes
1 can tomato sauce
4 cups chicken stock
1 tablespoon file
½ pound okra
1 pound peeled, deveined shrimp
Steamed rice, for serving
COOKING METHOD:
1. In a large Dutch oven over medium low heat, add lard. Once the lard has melted, sprinkle flour over top and whisk to combine. Continue cooking until the flour has thinned and turned a deep brown color, about 20-30 minutes.
2. While the roux is cooking, add celery, onion and green pepper to a food processor and blend until the vegetables are finely chopped.
3. Add the vegetable mixture to the roux and stir to combine. Cook for 8-10 minutes, or until the vegetables are soft. Add andouille sausage, bay leaves, dried thyme, Cajun seasoning, hot sauce, diced tomatoes, tomato sauce and chicken stock and bring to a simmer.
4. Simmer for 45 minutes to an hour or until the liquid has reduced by ⅓.
5. Add file and stir to combine. Simmer for 10 minutes, then add okra and simmer for an additional 5 minutes. Taste and adjust with seasoning as needed.
6. Serve with steamed rice.
From south Louisiana. There is ZERO tomato products in gumbo. None zilch nada. You made shrimp creole
Michelle !!!!!! 😂 WHERE ARE YOUUUUUU MICHELLE
The internet is full of false gumbo recipes. Thanks for keeping Louisiana relevant.
Louisiana Acadians aka Cajuns do not use tomato in their gumbos. Its a dark roux with anndouille and chicken for regular nights. Shot some ducks the day before? Duck replaces the chicken. And no okra! Tomato, okra and a butter roux is Creole. Delicious by all means but not Acadian aka Cajun.
Jail. JAIL. Blending the holy trinity made me cry. The tomatoes. Cry. Okra. Cry. File is only once you’re about to serve it. When you said “I didn’t mean to” it made it okay though lmao
Stalekracker collab?
“Gotta check your oil every once and a while” 😂
idk about you guys but this video gave me a gumboner
Just A Dash Season 3?
I like the idea of processing the trinity and using lard.
And for my roux personally.. you start off with cookin oil and you brown your SEASONED chicken( I put chicken in mine) not cookin it all the way through take it out then you brown up your sausage. After you take all the sausage out you've got all that flavor in the cookin oil then you put maybe a little more oil in and let that heat up then the flour.. it makes a really flavorful roux.. the other secret is no clumps so you WHISK your roux and you dont take your eyes off and stir constantly..
Your ads are underrated. Bravo 👏
"Gotta check your oil every once in a while" LOL - looks delicious, very entertaining.
You can tell by Matty’s apologetic mannerism how quick us Louisianians are to criticize a gumbo 😂 Wouldn’t pass the test here but I’m sure it tasted amazing!
Two rules I abide by:
My mom is dieing, and her and i talk about the old times, and I'm glad to make her happy with my cooking, I'll miss her a lot, she's the best mom in the world and she says that I'm the best kid in the world too, it's always been me and her no one else, appreciated each other, i love you mom.🥰🤗❤💯🙏
Looks very good! I had never seen anyone put tomatoes in gumbo, turns our creole style used tomato and cajun style does not.
the way he enters into the add is fucking priceless!! I wish i had a magic Matheson Genie to bring me awesome kitchen supplies/utensils
I’ve been watching Matty for a long time, since Munchies I think… And man I don’t know why or how but this episode is incredible. I am often tempted to try to make the recipes. Something about this one. I will definitely have to.