The Best Gumbo I've Ever Had! | Chef Jean-Pierre
HTML-код
- Опубликовано: 29 мар 2023
- Hello There Friends, Gumbo is one of my favorite dishes to make and of course to EAT as well! This recipe was inspired by my late friend Paul Prudhomme who taught me all about Louisiana cuisine. I am excited to be able to teach you all about this recipe and help you cook it just like Paul did! This recipe goes out to Paul. We love and miss you. ❤️
RECIPE LINK: chefjeanpierre.com/recipes/ma...
------------------------------------------------
VIDEOS LINKS:
How to Thicken Anything: • How to Thicken Stew, S...
Rue Cajun Channel: / @ruecajun
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven: chefjp-com.3dcartstores.com/S...
❤️ Creole Seasoning: chefjp-com.3dcartstores.com/C...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
------------------------------------------------
✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
------------------------------------------------
OUR CHANNEL:
/ @chefjeanpierre
------------------------------------------------
CHEF'S WEBSITE:
www.chefjeanpierre.com/
------------------------------------------------
CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
Chef, you are the cure for depression! The whole Nation needs to watch you every day and all the sadness will turn to laughter 😊
Don't drink beer or talk to frienda, pay attention to molten lava temperature roux in your pan. Gumbo is great, but every video should warn how truly dangerous it is.
Sunshine Cuisine was my first cookbook. I still use it today, in fact I made the Ginger Thyme sauce for chicken just the other night. I was so glad I got to visit your cooking school before the pandemic and you were kind enough to autograph the book. Thank you for 30 years of being my culinary guide, Chef JP 🙂
Thank you for giving a shout out to Chef Paul Prudhomme. He was my paternal grandmother’s cousin. My parents knew Chef Paul very well. Also, Chef Justin Wilson was my paternal grandfather’s cousin. Emeril was Chef at my wedding, so I do appreciate the kind words given to all 3 Chefs. Interesting fact, Cajun gumbo tends to be on the soupy side & Creole gumbo is much thicker. Both are delicious, though I tend to prefer thicker gumbo since I’m from New Orleans ( but now living in Naples, FL 🌴) I liked the color of your roux Chef. My mom always made her rouxs for gumbos with clarified butter too. Thank you for your incredible culinary videos. I’ve been watching since the inception of your RUclips channel.
I thought the name "Gumbo" came from the Creole word for Okra. No Okra?
The file goes in the bowl, not in the pot. It’s a topping. You’re no cajun chef.
most of us from South Louisiana like the roux the color you made it, we like a little more liquid but that looks on point Great Job Chef!! bloop bloop bloop
That style of Gumbo is called Gumbo Ya-Ya..Chef Paul created it ty Chef JP for making it!!...Btw im a NOLA Cook :)
Looks fantastic Chef! I think the color of that roux is plenty dark….folks need to understand also that the darker the roux, the less thickening power it has. And, the point of putting the veggies in when it gets to the perfect color is to stop the browning and lower the temperature. I’d be pretty proud to eat a bowl of your gumbo! Cheers!
I've been cooking gumbo for decades and it's never occurred to me to cut the shrimp the way you did. I will cut the shrimp that way going forward. I love your recipes and I love your channel. You're such a joy to watch and I've learned so much from you in the short time I've been following you. ❤
JP: "I´m gonna describe to you, what it is that I am tasting...." 5 sec. later: " hmmm.. hhmmmhh.. ooh... uuhh...
Louisiana resident here, and I approve of this gumbo. 😋 Chef Paul Prudhomme is our hero. Rest well, Chef Paul. Excalty job Chef Jean-Pierre as usual. Love that you stuck to Louisiana culinary culture. Great story as well.
Chef, I love your stories as much as I love your cooking!!!!
Nice comments about Paul Prudhomme. Great chef, real ambassador for Cajun/Creole cooking, and sadly missed.
Just watching your videos makes me smile. No matter what you cook, what you teach us. Sometime, I watch any of your videos while taking a break. Like a great mood booster.
If I see the word best along with Chef JP in the title, I know I’m in for a treat.
Lovely looking gumbo, Chef. As you always say: "It's your kitchen, make it how you want!" As a Cajun, I'm raising an eyebrow at the butter based roux --- LOL . Mommie always taught oil based roux for Gumbo; butter based for Étouffée . But our food is, and always will be, peasant food. What's on hand, what's fresh and what's cheep! Your recipe is just as valid as any other.
It’s always a great day when Chef JP posts a new video. I just discovered his channel earlier this week, so I’ve been binging every episode!
My favourite day of every week, Chef Jean Pierre cooking school, we all love you dearly, Jack, you are amazing too!! xxx
God Bless the late Paul Prudhomme and is wife (he named K-Paul for her)! I love his seasonings! Thank you for this and your Gumbo! I look forward to this recipe!