I like how Matty used the shitbag shrimp. Most of us watching can only afford the shitbag shrimp, and when it's on discount! Matty's a man of the people!!
For reals. Frozen Waterfront Bistro sale $5 bucks a pound from Safeway alllll the way 🙌 (Edit: I don't know if that's cheap on the mainland but that's the Hawai'i cheap shrimps.)
What is shitbag shrimp? I'm now in the Memphis area so fresh gulf shrimp isn't plentiful so I use either frozen gulf shrimp or frozen Patagonian. So good
8 месяцев назад+1
@@kellyboudreaux7800 its the most inexpensive frozen shrimp you can find. I'm in Canada so IDK what that would be for you in memphis but I think you have Aldi's there right? if so that would be the frozen Sea Queen Medium Cooked Shrimp is your shitbag shrimp. Enjoy!
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..
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!
I want to make authentic gumbo. Can you recommend a better recipe, then? I have used Emeril's for the past decade, it's very similar, perhaps the techniques are a bit different, but not much deviation on ingredients. Thank you.
@@jenniferselvig7177Isaac Toups is definitely an accessible, true-to-Louisiana-grandma gumbo. Ultimately, if you want to do much better than that, you need to visit NOLA and make some friends. That said, making sure you like how it tastes is far more important than the claim of authenticity.
ask anyone from Louisiana what their favorite gumbo is and they will never say like a famous recipe or a restaurant.My fav gumbo is the one my mom makes and most people say the same
@@jenniferselvig7177 1/2 cup cooking oil, 1/2 cup flour, 8 cups water, 8 tbsp better than bouillon chicken flavor, 1 rotisserie chicken, 1 lb andouille or cajun sausage, 2 tbsp Tony Chacheres seasoning, 2 tbsp garlic powder, 1 onion, 1 bell pepper, 1 bunch of celery, 2 bunches green onions, 1 bag frozen cut okra. Prep: mix water and bouillon together, warm, set aside. Debone chicken, set aside. Cut sausage into coins, brown in pan, set aside. Medium to finely dice onion, bell pepper, celery, set aside. Start by adding oil and flour to your large cooking pot, place over medium to medium-high heat, stir consistently until the color of Hershey's chocolate. Do not stop stirring or it will burn and ruin. Once chocolate color, dump in diced veggies to cook, which should only take a minute. Then add warm water/boullion one ladle at at time, whisking to incorporate smoothly. Stir in Tony's and garlic powder. Add okra, stirring again. Reduce heat to simmer, let simmer at least 2-4 hours. Add green onions before serving, salt and pepper to taste.
I like the idea of processing the trinity and using lard. OTHOH, I've only made gumbo 100-130 times, but I cannot imagine adding okra at the same time as shrimp is the correct choice. Okra needs to be cooked to leech out it sliminess into the gumbo. That way you get a chewy-non-slimy vegetable and a thickened sauce.
Two rules I abide by: 1. Don’t make gumbo when it’s hot outside. I usually make my first one in early November when LSU plays Alabama, and it’s getting chilly outside. 2. Don’t eat king cake out of season. As far as gumbo, do whatever you want it doesn’t bother me. My favorite is a Cajun style Seafood or chicken and sausage.
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.
@@johnmonty7077 Unfortunately I haven’t yet, but I still will have to. Been too much of a broke film student. Eating Kraft Dinner to be able to make some quality gumbo one day.
Saute the okra with the sausage to rid of the slimy substance my guy. With the addition of tomato's and puree, you've just made an etoufee minus the butter
ah, found one. gotta love the pretentious food critics who cant shut the fuck up and let people enjoy what they enjoy. ill find more of you guys just gotta keep scrolling.
first i didnt know gumbo had okra... i grew up with beef, onion and okra on rice so thats cool. Then i didnt know wtf an etoufee was because of your comment and i just googled it...goddam that looks good lol ill fuck with both for sure hope i find a spot in toronto
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
I remember it as if it were a meal ago a long long time ago 2016 My dad made a large cast iron pot of gumbo I was so stoned 🪨 I ate the whole pot to the dome while the family was out shopping
As an aspiring chef, I can admire the art of a creole style gumbo, but people really don’t understand how good a traditional cajun gumbo really is. It’s a lot more simple than a creole gumbo, but the simplicity in the dish creates a complex flavor. A bit like Japanese food. I would LOVE to see a sister video to this one where he makes a traditional chicken and sausage gumbo with NO TOMATOES, lol. But none the less, I love to see people making Louisiana cuisine as, I myself, grew up and live in south Louisiana. Great video 🤘🏻
Someone had to say it! The only surf and turf type gumbo I can think of is duck and oyster. Not trying to bite into shrimp and chicken in the same spoonful.
Yoooo matty I love you and have actually cooked for you at one of your visits to Nola at shaya back in 2016. This ain’t gumbo my boy, we don’t put tomato in gumbo my lawd, much respect brother always enjoy watching you
Just discovered this dude. Now I’m hooked lol. Also there’s times when your voice gets a little high it sounds like Shoresy… which is funny as shit! Got a new subscriber
Every time I need some cheering up, I go looking for Cookin’ Somehthin’ With Matty Matheson. This profane loudmouth, with his off-the-wall comments, always makes me smile (“I’m not from the South; I’m from Canada.”). And since his language probably turns off a lot of folks, I feel more exclusive watching him. Always good for a smile, and I actually get some cooking tips to boot! Proof that Canada sends us more than cold winter air!
Gotta love a professional chef that says real shit like, 7:48, "I'm gonna go piss." Literally, how many times have you been sautéing things and timed it out to draining the lizard? A ThOuSaNd?!?! Me too. Well done, Matheson.
File and okra are used as thickeners. You really only want one or the other and most Cajuns and general Louisianians have strong opinions about which they prefer. I'm an okra fan personally. People also have big opinions about tomatoes. Lots of folks would call this "shrimp creole" not "gumbo" simply because you added them.
@@jansenhebert1508 No way!!!!! Roux thickens gumbo lol???? Since when lol?? Sounds like you're relying on the Roux as a thickening agent lol. Dont be afraid of the File lol. What kind of Gumbo does your family make though brotha? Im curious.
@@zachaubry5044 are you serious? Roux has flour and that thickens. Gumbo filet is seasoning and has nothing to do with it. As an hebert and from vermilion parish. I know gumbo. More than you will ever know lol. Gumbo filet is trash and for people who don’t know how to cook. Does it thicken lololololol. Please sit down.
6:50 although they correct him here okra is called gumbo by some southern people. The word for the dish gumbo likely originates from two Afican languages (Umbundu: ochinggõmbo or Kimbundu: kingombo)
I live in a part of the world where tomatoes in gumbo is extremely frowned upon. People will want to fight you over it The Dirty South is a strange and beautiful place.
i've never in my life had any gumbo with jalapeno in it nor have i seen anyone blend them after cutting them ..... & the holy trinity is onion , bell pepper , & celery. i will say though i am pretty picky with gumbo & will only eat a select few family members making of it BUT i would try yours
The war was over And the spirit was broken The hills were smokin' As the men withdrew We stood on the cliffs, Oh and watched the ships, Slowly sinking to their rendezvous They signed a treaty And our homes were taken Loved-ones forsaken, They didn't give a damn. Try to raise a family End up an enemy Over what went down on the Plains of Abraham. Acadian driftwood, Gypsy tailwind They call my home, The land of snow Canadian cold front, Movin' in What a way to ride, Oh what a way to go Then some returned, To the motherland The high command, Had them cast away Some stayed on, To finish what they started They never parted, They're just built that way We had kin livin', South of the border They're a little older, And they been around They wrote in a letter Life is a whole lot better So pull up your stakes, children, And come on down Acadian driftwood, Gypsy tailwind They call my home, The land of snow Canadian cold front, Movin' in What a way to ride, Oh what a way to go Fifty under zero when the day became a threat My clothes were wet And I was drenched to the bone Then out ice fishin', mmm, Too much repetition Make a man want to leave The only home he's known Sailed out of the Gulf, Headed for St. Pierre Nothing to declare, All we had was gone Broke down along the coast oh What hurt the most When the people there said "You better keep movin' on" Acadian driftwood, Gypsy tailwind They call my home, The land of snow Canadian cold front, Movin' in What a way to ride, Oh what a way to go Everlastin' summer Filled with ill-contempt This government Had us walkin' in chains This isn't my turn This isn't my season Can't think of one good reason To remain oh We worked in the sugar fields Up from New Orleans It was ever-green Up until the flood You could call it an omen Point ya where ya goin' Set my compass North I got winter in my blood Acadian driftwood, Gypsy tailwind They call my home, The land of snow Canadian cold front, Movin' in What a way to ride, Oh what a way to go Sais tu, Acadie j'ai le mal do pays Ta neige, Acadie, fait des larmes au soleil J'arrive Acadie, teedle um, teedle um, teedle oo J'arrive Acadie, teedle um, teedle um, teedle oo J'arrive Acadie, teedle um, teedle um, teedle oo J'arrive Acadie, teedle um, teedle um, teedle oo J'arrive Acadie, teedle um, teedle um, teedle oo
Me: what do you wanna watch honey? My fianceé: i dont know...no ones posted anything i wanna see...matty hasnt posted anything the fucker! Me: honey he just uploaded a gumbo video 53 minutes ago... Matty you made our day with this upload, how did you know we needed you? and THAT GUMBO LOOKS SO GOOD!!!!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I like how Matty used the shitbag shrimp. Most of us watching can only afford the shitbag shrimp, and when it's on discount! Matty's a man of the people!!
For reals. Frozen Waterfront Bistro sale $5 bucks a pound from Safeway alllll the way 🙌 (Edit: I don't know if that's cheap on the mainland but that's the Hawai'i cheap shrimps.)
The shrimp that "will be cooked in 30 seconds", and he cooked for at least 7 minutes? 🤣
What is shitbag shrimp? I'm now in the Memphis area so fresh gulf shrimp isn't plentiful so I use either frozen gulf shrimp or frozen Patagonian. So good
@@kellyboudreaux7800 its the most inexpensive frozen shrimp you can find. I'm in Canada so IDK what that would be for you in memphis but I think you have Aldi's there right? if so that would be the frozen Sea Queen Medium Cooked Shrimp is your shitbag shrimp. Enjoy!
Now a days all shrimp is way to expensive. sigh
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..
AMEN.
“Gotta check your oil every once and a while” 😂
That line scarred me
He didn't season it😮
*In a while. Moron.
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!
I want to make authentic gumbo. Can you recommend a better recipe, then? I have used Emeril's for the past decade, it's very similar, perhaps the techniques are a bit different, but not much deviation on ingredients. Thank you.
Isaac Toupe recipe is pretty authentic and delicious
@@jenniferselvig7177Isaac Toups is definitely an accessible, true-to-Louisiana-grandma gumbo. Ultimately, if you want to do much better than that, you need to visit NOLA and make some friends. That said, making sure you like how it tastes is far more important than the claim of authenticity.
ask anyone from Louisiana what their favorite gumbo is and they will never say like a famous recipe or a restaurant.My fav gumbo is the one my mom makes and most people say the same
@@jenniferselvig7177 1/2 cup cooking oil, 1/2 cup flour, 8 cups water, 8 tbsp better than bouillon chicken flavor, 1 rotisserie chicken, 1 lb andouille or cajun sausage, 2 tbsp Tony Chacheres seasoning, 2 tbsp garlic powder, 1 onion, 1 bell pepper, 1 bunch of celery, 2 bunches green onions, 1 bag frozen cut okra.
Prep: mix water and bouillon together, warm, set aside. Debone chicken, set aside. Cut sausage into coins, brown in pan, set aside. Medium to finely dice onion, bell pepper, celery, set aside.
Start by adding oil and flour to your large cooking pot, place over medium to medium-high heat, stir consistently until the color of Hershey's chocolate. Do not stop stirring or it will burn and ruin. Once chocolate color, dump in diced veggies to cook, which should only take a minute. Then add warm water/boullion one ladle at at time, whisking to incorporate smoothly. Stir in Tony's and garlic powder. Add okra, stirring again. Reduce heat to simmer, let simmer at least 2-4 hours. Add green onions before serving, salt and pepper to taste.
I like the idea of processing the trinity and using lard.
OTHOH, I've only made gumbo 100-130 times, but I cannot imagine adding okra at the same time as shrimp is the correct choice. Okra needs to be cooked to leech out it sliminess into the gumbo. That way you get a chewy-non-slimy vegetable and a thickened sauce.
Two rules I abide by:
1. Don’t make gumbo when it’s hot outside. I usually make my first one in early November when LSU plays Alabama, and it’s getting chilly outside.
2. Don’t eat king cake out of season.
As far as gumbo, do whatever you want it doesn’t bother me. My favorite is a Cajun style Seafood or chicken and sausage.
Roll Tide
Rules to live by, but roll tide
Gumbo is something you make when it's cold. "It's gumbo weather."
If you eat hot foods when its hot it doesn't seem so hot out lol your mouth is hot instead lololol
Stale king cake + toaster + butter
I love you, Maddie and Louisiana loves you too, bro!
I hope and pray and get a season 3 of Just a Dash.
"Gotta check your oil every once in a while" LOL - looks delicious, very entertaining.
Looks very good! I had never seen anyone put tomatoes in gumbo, turns our creole style used tomato and cajun style does not.
Neither style uses tomato in gumbo
Tomato in gumbo is blasphemy
But he's Acadian from Canada, not Acadian from Louisiana 😂
Michelle !!!!!! 😂 WHERE ARE YOUUUUUU MICHELLE
😂😂😂😂
Where is michelle? We need her
Ditto...he better bring back that hot little Canadian heathen
She is so cute
Way to objectify someone in a cooking show pigs
Your ads are underrated. Bravo 👏
Matty is the best storyteller ❤
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.
Update, did you get around to it?
@@johnmonty7077 Unfortunately I haven’t yet, but I still will have to. Been too much of a broke film student. Eating Kraft Dinner to be able to make some quality gumbo one day.
Just made this for my family. They loved it YAAAAAHHHHH
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
idk about you guys but this video gave me a gumboner
😂😂😂
I miss when our parents made stews in the 70s and 80s with those big white bread dumplings on top 😊
Merry Christmas Matty
The 3:55 transition is a *chef’s kiss*
That Rollins shirt is clutch! I wore out my shirt in the 90s. Love it, nice and well worn.
This gumbo cured my blindness, thank you Matty
This is definitely a Canadian gumbo. I do appreciate you calling it that, not a Cajun gumbo.
Nobody has ever been sad eating gumbo. Facts on ya matty
Saute the okra with the sausage to rid of the slimy substance my guy. With the addition of tomato's and puree, you've just made an etoufee minus the butter
ah, found one. gotta love the pretentious food critics who cant shut the fuck up and let people enjoy what they enjoy. ill find more of you guys just gotta keep scrolling.
I agree too much tomatoe
first i didnt know gumbo had okra... i grew up with beef, onion and okra on rice so thats cool. Then i didnt know wtf an etoufee was because of your comment and i just googled it...goddam that looks good lol ill fuck with both for sure hope i find a spot in toronto
@@tyleralphonso199 yup, gumbo comes from the West African work for
ki ngombo meaning okra. In my opinion if gumbo doesn't have it, then it ain't it 😂
Toups taught me to bang out the roux hard and fast.
I watched him build a caramel roux in 2 minutes.
Gotta watch it like a risotto.
You can make roux fast with higher heat just got make sure your stirring hand can keep up.
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
Acadian too!! From PEI!!! ❤ VIVE L'ACADIE
I remember it as if it were a meal ago a long long time ago 2016 My dad made a large cast iron pot of gumbo I was so stoned 🪨 I ate the whole pot to the dome while the family was out shopping
"Said Tommy the cat as he..."
As an aspiring chef, I can admire the art of a creole style gumbo, but people really don’t understand how good a traditional cajun gumbo really is. It’s a lot more simple than a creole gumbo, but the simplicity in the dish creates a complex flavor. A bit like Japanese food.
I would LOVE to see a sister video to this one where he makes a traditional chicken and sausage gumbo with NO TOMATOES, lol.
But none the less, I love to see people making Louisiana cuisine as, I myself, grew up and live in south Louisiana.
Great video 🤘🏻
That's right! No seafood! 😜
Someone had to say it! The only surf and turf type gumbo I can think of is duck and oyster. Not trying to bite into shrimp and chicken in the same spoonful.
Yoooo matty I love you and have actually cooked for you at one of your visits to Nola at shaya back in 2016. This ain’t gumbo my boy, we don’t put tomato in gumbo my lawd, much respect brother always enjoy watching you
“How a Canadian makes gumbo”
I’m Acadian to from New Brunswick. Love Cajun food. Matty you should make poutine râpé. Lol
thought me and my cook friends were the only ones calling it gumbus, good to know theres others out there who like to make their own words for things
"gotta check your oil every once in awhile" this guy!
Also acadian over here. Small world cheers from Halifax
Sound effects are always on point! 👌😋
Just discovered this dude. Now I’m hooked lol. Also there’s times when your voice gets a little high it sounds like Shoresy… which is funny as shit! Got a new subscriber
Matt saying you walk outside in New Orleans and you’re dripping wet is so accurate.
Every time I need some cheering up, I go looking for Cookin’ Somehthin’ With Matty Matheson. This profane loudmouth, with his off-the-wall comments, always makes me smile (“I’m not from the South; I’m from Canada.”). And since his language probably turns off a lot of folks, I feel more exclusive watching him.
Always good for a smile, and I actually get some cooking tips to boot!
Proof that Canada sends us more than cold winter air!
Gotta love a professional chef that says real shit like, 7:48, "I'm gonna go piss." Literally, how many times have you been sautéing things and timed it out to draining the lizard? A ThOuSaNd?!?! Me too. Well done, Matheson.
8:55 spoke too soon. This man is a god damn wizard with words. My apologies.
File and okra are used as thickeners. You really only want one or the other and most Cajuns and general Louisianians have strong opinions about which they prefer. I'm an okra fan personally. People also have big opinions about tomatoes. Lots of folks would call this "shrimp creole" not "gumbo" simply because you added them.
Both are not good in gumbo. Roux thickens gumbo lol as an Hebert I know. Matty cooked stew. That’s not even close to gumbo
Tomatoes DO NOT BELONG IN GUMBO. Nuff said.
@@jansenhebert1508
No way!!!!! Roux thickens gumbo lol???? Since when lol?? Sounds like you're relying on the Roux as a thickening agent lol. Dont be afraid of the File lol. What kind of Gumbo does your family make though brotha? Im curious.
@@zachaubry5044 are you serious? Roux has flour and that thickens. Gumbo filet is seasoning and has nothing to do with it. As an hebert and from vermilion parish. I know gumbo. More than you will ever know lol. Gumbo filet is trash and for people who don’t know how to cook. Does it thicken lololololol. Please sit down.
@@zachaubry5044 next you gona tell me how you use zatrans lololol rice
I'm buying the pan with the lid within three months. You're awesome.
Yeah, I guess. You got lucky this time, still buying Warhammer and maybe another bong. Mini fridge, can't wait, wallet and ring another month.
I never knew your family was Acadian, that's awesome.You should do an Acadian dish, it would be pretty cool to see you make some fricot.
Good stuff Matty !
Certified Gold!!!!!
Keep up the great work Matty! Fresh cracked PEPPP!!!!!!!
We love Gumbo!
Just made this. Amazing! Love it.
The commercial😂😂 “yeah you can grind pepper and put salt on anything make it taste amazing”
L o v e it!!
Putting fingers in the salt seems wrong
I love his random rants lol
I have not ever made a whole pot of gumbo and ate the whole thing by myself alone, sad.... but I'm open to it!
I love the Grateful Dead in the background bro keep it going
For some reason the sweatiest region in America we also love food that makes you sweat… I don’t know why but I love it
6:50 although they correct him here okra is called gumbo by some southern people. The word for the dish gumbo likely originates from two Afican languages (Umbundu: ochinggõmbo or Kimbundu: kingombo)
As a fan of yours and another Canadian that loves gumbo, that was a pretty half-assed roux, Matty
Recommend using a wisk to get rid of lumps in the roux
I live in a part of the world where tomatoes in gumbo is extremely frowned upon. People will want to fight you over it The Dirty South is a strange and beautiful place.
BEST INTRO EVER 😂😂😂😂
ya got a beautiful gumbus...... you too chef... you too
He’s great ❤
Should do a nice Acadian Chicken Fricot! Don't know how hard it would be to get summer savery down there tho!
Came to say the same thing! Or some Rapure 🤤
i've never in my life had any gumbo with jalapeno in it nor have i seen anyone blend them after cutting them ..... & the holy trinity is onion , bell pepper , & celery. i will say though i am pretty picky with gumbo & will only eat a select few family members making of it BUT i would try yours
MATTTTTTTTIE. 2 WORDS. RAPPIE PIE. YOU NEED TO MAKE THIS. LOVE YOU BUDD. FROM A LOVING BLUENOSER. HAVE A GREAT DAY 😂😂😂😂😂😂
Nothing like some sassafras to add to the list of heat and deep south uniqueness.
Break down where I can get some Andouille sausage in the Toronto Area? Love dem vids y’all ❤
lol. Cook like a Matheson feels a little snob compared to your normal "brand". love you Matty!
The war was over
And the spirit was broken
The hills were smokin'
As the men withdrew
We stood on the cliffs,
Oh and watched the ships,
Slowly sinking to their rendezvous
They signed a treaty
And our homes were taken
Loved-ones forsaken,
They didn't give a damn.
Try to raise a family
End up an enemy
Over what went down on the Plains of Abraham.
Acadian driftwood,
Gypsy tailwind
They call my home,
The land of snow
Canadian cold front,
Movin' in
What a way to ride,
Oh what a way to go
Then some returned,
To the motherland
The high command,
Had them cast away
Some stayed on,
To finish what they started
They never parted,
They're just built that way
We had kin livin',
South of the border
They're a little older,
And they been around
They wrote in a letter
Life is a whole lot better
So pull up your stakes, children,
And come on down
Acadian driftwood,
Gypsy tailwind
They call my home,
The land of snow
Canadian cold front,
Movin' in
What a way to ride,
Oh what a way to go
Fifty under zero when the day became a threat
My clothes were wet
And I was drenched to the bone
Then out ice fishin', mmm,
Too much repetition
Make a man want to leave
The only home he's known
Sailed out of the Gulf,
Headed for St. Pierre
Nothing to declare,
All we had was gone
Broke down along the coast oh
What hurt the most
When the people there said
"You better keep movin' on"
Acadian driftwood,
Gypsy tailwind
They call my home,
The land of snow
Canadian cold front,
Movin' in
What a way to ride,
Oh what a way to go
Everlastin' summer
Filled with ill-contempt
This government
Had us walkin' in chains
This isn't my turn
This isn't my season
Can't think of one good reason
To remain oh
We worked in the sugar fields
Up from New Orleans
It was ever-green
Up until the flood
You could call it an omen
Point ya where ya goin'
Set my compass North
I got winter in my blood
Acadian driftwood,
Gypsy tailwind
They call my home,
The land of snow
Canadian cold front,
Movin' in
What a way to ride,
Oh what a way to go
Sais tu, Acadie j'ai le mal do pays
Ta neige, Acadie, fait des larmes au soleil
J'arrive Acadie, teedle um, teedle um, teedle oo
J'arrive Acadie, teedle um, teedle um, teedle oo
J'arrive Acadie, teedle um, teedle um, teedle oo
J'arrive Acadie, teedle um, teedle um, teedle oo
J'arrive Acadie, teedle um, teedle um, teedle oo
Gumbo is Canadian
When he said Dank we all know American slang has a huge influence lol
I knew he was maritimer , but he's also Acadien! phoque yeah! Acadie represent!
Just ordered a lil gumbo for dinner… then i stumbled upon this glorious video.
Let’s party
If you cook the okra separately first you can cook out the stickiness.
That was the most big-dog intro of all time.
Sausage first let it roll for 2 hrs, then okra 30/45 minutes roll it, then crab 10 minutes, then shrimp 7 minutes file at the end at the table
Merry Christmas Matty and Family 🎅🤶🧑🎄🎄🌟
JO JO IN VT 🇺🇲💞
Now that’s a good ole bowl of Cumbo
CUMBO! 😂
Come getcha gumbis!!!
Checking for my nearest gumbo station.
My happy place is sitting in the kitchen with M.M. until then I have the videos.
It's like 60°F in Texas....which is cold for us. Im making this rn
You can take the seeds out if you don't like the slim if okra but I wouldn't. Okra is delicious leave it alone
I love my gumbo with a helping of existential crisis.
Hello from Saulnierville, NS.
Amazing video!!! may i suggest you try grilled okra... a lil oil an S&PP its delicious.
Protip, serve gumbo over Tater Salad! So good
Potato salad on the side
3 beer roux . Is standard.
You ask what a 3 beer roux is?
It's a roux that takes about the same amount of time as it does to consume 3 beers
Stubble “Boom”
I like the idea that a spec on a flea on a dog somehow makes the spec smaller than a normal spec 😂😂
hell yeah! I love Gumbo
God luv ya b'y! Just give'er!
Okra is the thickening agent of cumbo, er gumbo.
Me: what do you wanna watch honey?
My fianceé: i dont know...no ones posted anything i wanna see...matty hasnt posted anything the fucker!
Me: honey he just uploaded a gumbo video 53 minutes ago...
Matty you made our day with this upload, how did you know we needed you? and THAT GUMBO LOOKS SO GOOD!!!!
I apologize for calling Matty a Fucker 😂😂
That isn't Gumbo, but it's definitely Gumbis!
“when you get to the bottom it is cold. Just like life.”
Love your work chef
If you’re gonna add okra, you should add it early on!
god damn this man knows how to start a video off strong.
Thanks a lot Matty now I miss my grandma all over again😂😂
I love Canada 🇨🇦 😂❤
dunno who is editing your videos but everything just makes me laugh
That Matheson ad tho 😂