I have personally made both your seafood and chicken and sausage gumbo, and they were the best I've ever eaten. Your videos are awesome and thank you for sharing your skills with all of us.
Listen to this man about how he added his stock a little at a time. For those who havn’t made gumbo before, its one of the best tips. Even if you add way less flour.
HAPPY Thanksgiving. I made this gumbo last night for today (Thanksgiving). Everyone enjoyed it. I only put smoked sausage, blue crab, and shrimp in it. Your instructions were on point. Thank you for sharing your techniques, Chef. God Bless you and your family. 💖 🙏🏽🙏🏽
That looks perfect! I’m glad you did straight seafood. I feel smoked sausage in a seafood gumbo overpowers the pot. Great video, I’ll have to try your method
Man that looked amazing, I can't wait to try my hand at seafood Gumbo. I have caught the shrimp, I can get the crab and I was thinking about adding something else like scallops or clams, who knows maybe both. I truly enjoy watching your videos, you have inspired me in an awesome way to cook Cajun food. God bless and see you on the next one.
These videos are Awesome and real. Don't care for staged videos, if you mess up and we all do, show it and start over. Blessings to you and family 🐾🐕🥀♥️🙏✝️Happy New Year. 🎉🎉🎉
I’ve made his gumbo before. It’s really good. But I’ll tell you what is also really good… and that’s the Blue Runner Seafood Gumbo Base. 4 cans + one shredded rotisserie chicken + 1lb chopped smoked sausage and it’s ready in as much time as it takes to boil.
Turkey and andouille gumbo is a family tradition at our house, the Sunday after Thanksgiving. We make 2 turkeys every year (one smoked, one deep fried) and I make about 8 quarts of turkey stock out of those two turkey carcasses for the base of our gumbo, and then add the leftover turkey meat along with andouille.
Does anyone know where he got the “Louisiana” branded gumbo bowls? I don’t live in state anymore and would love to buy some for when I make my gumbo. Thanks in advance !!!
I'm a Louisiana native, and have made many a roux, and burned my fair share in the process. However, as much as I hate to say this, I saw Alton Brown on TV one day years ago on an episode where he was making his first roux. He burned his, too, the first time, but then he had an idea! He started another roux in a cast iron skillet as usual, but as soon as the oil and flour were stirred together, he put the entire skillet in a 350 degree oven and let it brown right there in the oven! Every 10 minutes or so, he'd open the oven door, check out the color, give it a quick stir, and close the oven door again. After about 45 or so minutes, the roux reached the color he was looking for and he took the skillet out of the oven and he had his roux! I've copied his technique every single time since I saw that episode, and it works perfectly. You'll never burn a roux again, and while it's browning in the oven, you're free to do other stuff besides constantly stirring and stirring and well you know. Hate to have to admit that a Yankee came up with a better way to make a roux, but there it is... :) Try it, you'll see, I garontee!
I saw that episode and the first thing I thought was no true Gumbo Cooker from Louisiana is going to do that. A Gumbo is a process that if done right in the end will put smiles on your face and joy in your heart while eating it. Your tummy will love it too. But like the Cajun Ninja said You Deaux You!
@@masterlee4370 No true Scotsman, huh? Well, do it the hard way then if you need the emotional boost. Scientifically, however, the end result is the same. Do you wash your car with a toothbrush, too?
Love a good gumbo, but the roux takes soooo long and really heats up the house. When I make a dark roux, I quadruple the amount and store it in the fridge.
I bought a book, Louisiana kitchen, by Paul prudhomme. He goes for a high heat, quick roux approach. I’ve made roux using about the same proportions, but scaled up 3-4 times. If you go med heat to occasionally med hi, you can make a huge batch of roux in about 25 min or less that you can freeze for future gumbos. Need to let the oil preheat, add flour but constantly whisk. I turn the heat up and down as needed to avoid burning. You can’t walk away, whisk. With roux made, you can go with boxed broth or similar.
Question….. why potato salad ? It’s not served in a restaurant ( well, Pappadeaux anyway….. if that’s authentic. I love potato salad. Probably cause it cools the palate down a little from the spicy gumbo. I am going to make this. I have to add oysters too ♥️
Bruh! Where's the filet at? 😜😂. Btw, I made a duck and andouille gumbo that was too good, no lie. Had to bust out the potato salad. Fam was like, "WHAT?"
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
I have personally made both your seafood and chicken and sausage gumbo, and they were the best I've ever eaten. Your videos are awesome and thank you for sharing your skills with all of us.
Awesome! Thank you!
Your gumbo looks delicious ! Perfect weather is coming this week for a gumbo !
Listen to this man about how he added his stock a little at a time. For those who havn’t made gumbo before, its one of the best tips. Even if you add way less flour.
HAPPY Thanksgiving. I made this gumbo last night for today (Thanksgiving). Everyone enjoyed it. I only put smoked sausage, blue crab, and shrimp in it. Your instructions were on point. Thank you for sharing your techniques, Chef. God Bless you and your family. 💖 🙏🏽🙏🏽
Awesome video Jay!!!
Thank you for taking me on your journey from the good Ole days.
Thanks again!!! And remember to " Deaux You!!! ✌️
That looks perfect! I’m glad you did straight seafood. I feel smoked sausage in a seafood gumbo overpowers the pot. Great video, I’ll have to try your method
Man that looked amazing, I can't wait to try my hand at seafood Gumbo. I have caught the shrimp, I can get the crab and I was thinking about adding something else like scallops or clams, who knows maybe both. I truly enjoy watching your videos, you have inspired me in an awesome way to cook Cajun food. God bless and see you on the next one.
Cajun ninja you da man! Great dish.
These videos are Awesome and real. Don't care for staged videos, if you mess up and we all do, show it and start over. Blessings to you and family 🐾🐕🥀♥️🙏✝️Happy New Year. 🎉🎉🎉
Looks absolutely GLORIOUS 😋
Making some this weekend for the Commanders game. GO HOGS.
I’ve made his gumbo before. It’s really good. But I’ll tell you what is also really good… and that’s the Blue Runner Seafood Gumbo Base.
4 cans + one shredded rotisserie chicken + 1lb chopped smoked sausage and it’s ready in as much time as it takes to boil.
THIS is the food of my people! ❤
Ninja thought were gone forever
Happy to see you bake
Born and raised in Lafayette, but I don’t give there anymore. Miss Charley G’s. The roux looks amazing.
This is great. I want to make Gumbo for Thanksgiving.
Turkey and andouille gumbo is a family tradition at our house, the Sunday after Thanksgiving. We make 2 turkeys every year (one smoked, one deep fried) and I make about 8 quarts of turkey stock out of those two turkey carcasses for the base of our gumbo, and then add the leftover turkey meat along with andouille.
@@jeffp3415 I'll be there, lol. That sounds so good.
Damn son . That looks mighty fine!
That gumbo looks delicious
Thanks for the video on putting the gumbo together 👍🏾
Does anyone know where he got the “Louisiana” branded gumbo bowls? I don’t live in state anymore and would love to buy some for when I make my gumbo. Thanks in advance !!!
They were probably sent to him from the sponsor since it’s a collaboration.
Yes yes yes! Wished I had some now
Let's go! This keeps me grounded while out of state! Plus, people then think I can cook
Thx for keeping it real. Everyone makes mistakes. I will try😊
I’m from outside Baton Rouge. My aunt puts a boiled egg or two in hers. I don’t in mine. 😂
I put boiled eggs in mine. Then I scoop em out after 30 minutes and make a potato salad 😁
Hello 👋🏾
Where's the recipe, please?!!!
I’m from central Louisiana and my best friend’s mom put me on cornbread and potato salad on the side.😩 It’s a must I have those two now.
Man that looks amazing!
I was about to say, you need a scoop of by potato salad. Maybe even two if your bowl is big enough.😂
Some good eats. Delicious
That looks so delicious !!
How much did the crab meat cost being that it’s so expensive? I’m guessing you spent around $50 just on that
Please keep posting cooking videos i cant learn this.
When did you go back to a whole cup of oil and increase the flour?
For this one I made a lot of stock. I new it would need more roux
How do I get the written recipe for this?
Where is that bowl you ate out of sold at I like that !
I'm a Louisiana native, and have made many a roux, and burned my fair share in the process. However, as much as I hate to say this, I saw Alton Brown on TV one day years ago on an episode where he was making his first roux. He burned his, too, the first time, but then he had an idea!
He started another roux in a cast iron skillet as usual, but as soon as the oil and flour were stirred together, he put the entire skillet in a 350 degree oven and let it brown right there in the oven! Every 10 minutes or so, he'd open the oven door, check out the color, give it a quick stir, and close the oven door again. After about 45 or so minutes, the roux reached the color he was looking for and he took the skillet out of the oven and he had his roux!
I've copied his technique every single time since I saw that episode, and it works perfectly. You'll never burn a roux again, and while it's browning in the oven, you're free to do other stuff besides constantly stirring and stirring and well you know.
Hate to have to admit that a Yankee came up with a better way to make a roux, but there it is... :)
Try it, you'll see, I garontee!
You can also bake the flour by itself.
my mom use to do it in the microwave... idk how been to scared to try
I saw that episode and the first thing I thought was no true Gumbo Cooker from Louisiana is going to do that. A Gumbo is a process that if done right in the end will put smiles on your face and joy in your heart while eating it. Your tummy will love it too. But like the Cajun Ninja said You Deaux You!
@@masterlee4370 No true Scotsman, huh? Well, do it the hard way then if you need the emotional boost. Scientifically, however, the end result is the same. Do you wash your car with a toothbrush, too?
I've made roux in the microwave and in the oven but it just tastes better to me done the Ninja way, low and slow. And jar roux? NOT EVEN!
:P""" 😎👍 Can hardly wait to make this!! Cheers - Luther
Where can u buy the gunbo bowl? You are missing out on merchandise money!😊
Where did you purchase the bowls
What size is that pot fam?
Love a good gumbo, but the roux takes soooo long and really heats up the house. When I make a dark roux, I quadruple the amount and store it in the fridge.
I bought a book, Louisiana kitchen, by Paul prudhomme. He goes for a high heat, quick roux approach. I’ve made roux using about the same proportions, but scaled up 3-4 times. If you go med heat to occasionally med hi, you can make a huge batch of roux in about 25 min or less that you can freeze for future gumbos. Need to let the oil preheat, add flour but constantly whisk. I turn the heat up and down as needed to avoid burning. You can’t walk away, whisk. With roux made, you can go with boxed broth or similar.
Greetings from Redondo Beach 🇺🇸🇺🇸Mouthwatering food👌👌
Pi-yah!!!
Where to buy those bowls?!?
Question….. why potato salad ? It’s not served in a restaurant ( well, Pappadeaux anyway….. if that’s authentic.
I love potato salad. Probably cause it cools the palate down a little from the spicy gumbo.
I am going to make this. I have to add oysters too ♥️
FANTASTIC ❤❤❤❤❤❤❤
Delicious delicious delicious ❤❤
Can you send recipe
Bruh! Where's the filet at? 😜😂. Btw, I made a duck and andouille gumbo that was too good, no lie. Had to bust out the potato salad. Fam was like, "WHAT?"
Looks amazing! But where you got that wooden spoon?
I made it. You get them at cajunninja.com
Thank you for this video.
Looks great
You just made it! 😂
Look great make me hurry
Is the written recipe pinned here? Looks great 😊
Oh SHNAP
❤ Yummy
New video ! 🕺💃
add a scope of potato salad in that an u got something
So, if 1lb is more than enough, why do you cook 1 lb.???
Because I’m from Louisiana. We always cook more than enough. 😏🤌🏻
This looks awesome, first time seeing okra cooked off to the side then added……does this cut down on “okra slime” in gumbo?
@ Bingo
Put it in the fridge, it'll be better tomorrow!
I’ve searched on the internet for that bowl with no results. ☹️
BOWLS
Your roux
looks like mine ... i see SO many rouxs on RUclips that start out so oily and liquidy ... THIS IS THE WAY!
Who Dat!
Looks great!! I haven’t made gumbo in a while. A pot that size cost $150-$200 to make!! Damn Biden
What does Biden have to do with the ingredients that you use?????
I'm from NOLA where's the thyme ?
Thyme isn’t a necessary ingredient for gumbo. Only a preference ingredient if you like it.