Perfect Gumbo At Home (With Creole Butter)
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- Опубликовано: 30 сен 2024
- Homemade Gumbo should be a cooks right of passage. And fine, maybe this gumbo isn't exactly perfect, but it's flavor profile is pretty dang perfect when you get that first spoonful.
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Ingredients Needed:
The Stock:
- 5 quarts water
- 2lbs (900g) bone-in short rib
- 2lbs (900g) boneless beef chuck roast
- 1 cup (125g) shrimp shells
- 8oz (226g) crab or lobster shells
- 2 carrots
- 2 onions, quartered
- 1 tablespoon (9g) black peppercorns
- 3 bay leaves
- 4 thyme sprigs
Universal Cajun/Creole Spice:
- 2 tablespoons (12g) smoked paprika
- 1.5 tablespoons (11g) kosher salt
- 2 teaspoons (8g) MSG
- 1 tablespoon(6g) ground black pepper
- 2 teaspoons (6g) white pepper
- 1.5 tablespoon (6g) garlic powder
- 2 teaspoons (6g) onion powder
- 1 tablespoons (2g) dried oregano
- 2 tablespoons (17g) cayenne
- 2 teaspoons (2g) dried thyme
- 1 tablespoon (13g) dark brown sugar
MSG Butter:
- 1 cup (226g) salted butter, softened
- 1.5 teaspoons (6g) of MSG
- 4 cloves grated garlic
- 2 tablespoons thinly sliced chives
The Gumbo:
- 1 cup (150g) all-purpose flour
- 1/2 cup (95g) pork fat
- 1/2 cup (95g)duck fat
- 3 ribs celery, finely chopped
- 2 onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 lbs (247g) andouille
- 1/2 lb (247g) kielbasa
- 3.25 quarts THE STOCK
salt to taste
- 2.5 tablespoons (35g) cajun seasoning
- 3 tablespooons (41g) louisana hot sauce
- 1 20oz (793g)can crushed fire roasted tomatoe
- 5 teaspoons (8g) file powder
- 5 king crab legs
- 1 pounds (450g) uncooked shrimp, peeled and deveined
- 4 lobster tails (sub extra shrimp to keep price down)
- 3 tablespoons(40g) worcestershire sauce
Josh: makes two plates of Gumbo
Vicram: Woah, he even made one for me!
Josh: leaves with both plates
Vicram: *bruh*
@Eliza Cole bruh lol
@@CrudeCulinary spambot
Hahahaha omg
@OPEN PAGE,,,, 👇😍 Vicram walks away with the big a** pot
Putting tomatoes in gumbo means you want to fight every grandma in the Gulf Coast
I rolled my eyes at the tomatoes, but ultimately it's up to personal preference. I'll just be leaving it out lol
Found the tight asses
There’s creole and Cajun gumbo, two completely different but similar recipes. Creole gumbo usually contains tomato. Creole is included in the title, so I don’t know why people are getting upset.
Yeah like wtf….
When I saw the tomatoes I braced myself for the kale.
As someone from Southern Louisiana, everyone’s gumbo is different. Some people don’t even put in the time to make a roux and the gumbo still turns out delicious. Now for gumbos sake Papa Josh’s gumbo is definitely elevated but you’re crazy if you say you wouldn’t at least try this! It looks delicious 🤤
P.S I’ve grown up with caujuns that smoother down onions, tomato, and okra and put it into there gumbos. So the can of crushed tomatoes didn’t faze me 😂 Thank you for your beautiful interpretation ❤️
It is super boujee, but the colors and methods are largely there. I'd probably like it more without the tomatos, but it looks good.
Agreed! ❤️
I mean you can just buy richard's or savoie's dark roux in a jar and it's just as good as home made because like, it kinda is?
@@IsaTehGothicMando Savoie’s roux saves the day! It’s pretty much as good as home made and there’s no chance of me getting drunk or distracted and scorching it.
I do bend spoons on occasion trying to scoop it out tho
@@jerod5636 Honestly, it is the same stuff as home made because it's such a simple thing, You could make it exactly like they do, jar it up and store it yourself too.
Josh, immediately after the video starts: "Don't go into the comments and say this isn't traditional, I already know!"
The comments: "This isn't traditional!!"
You can't stop the internet from interneting
I would argue that the problem is how expensive this dish is. Short rib, king crab, snow crab, lobster, duck fat, kielbasa… It may not be meant to be recreated though, and may be just fine with some chicken and sausage.
@@MisterPuggles is it really gumbo if it ain't surf n turf?
Gumbo is a personal homemade thing. Anything is technically traditional. Gumbo originally was a Sunday meal which you cleaned out your fridge of everything. Hence the whole eggs ordeal with some. And corn.
It's also hilarious because Josh almost always has non-negotiable "must be this way!" directions in his recipes
Josh: okra is disgusting
Nigerians: *whips out the belt*
Exactly what I came here for 😂🤣
Jamaicans: *tosses a rock*
Blasphemy
Don’t forget Filipinos😤
😂💀
I made this gumbo today for our xmas eve party...I did the roux in the microwave like I have always done and subbed crawfish for the king crab and it was great...the butter was a big hit...they were smearing it on french bread...after they ate it all, I asked them if they liked the MSG butter and they were all like...wtf...msg?!?! LOL
Good fucking lord. This may even be too rich for the blood of the Creoles. Short rib, king crab, snow crab, lobster, duck fat, kielbasa…… this is so extra it’s fuckin hilarious 😂 idk man I’m sure this is delicious, and I appreciate your hard work as always, but this one ain’t for me. And I say that with no disrespect intended, seriously. I love Josh and I appreciate all the work he does.
This recipe to me misses the whole point of gumbo, or rather the spirit of what gumbo is, even for a gumbo that’s clearly Creole instead of Cajun (yes there is a difference). To me, the awesome part about gumbo is making something delicious with relatively inexpensive and readily available ingredients (except for maybe blue crab but that’s more readily available in the places where gumbo originated so it’s whatever). So…. Idk man, this is just super boujee. And I feel like I’m not being too presumptuous by saying: this probably isn’t a recipe that most of Josh’s audience can realistically make for themselves.
Word. Not to mention it's enough to feed like 30 people. Who's gonna make that much gumbo at once?
Yea I agree. I wouldn’t put the tomatoes in my gumbo but you nailed it when you said the point is to make something delicious with inexpensive ingredients. Like I’ve gone fishing with fresh caught iced down shrimp we kept em on ice all day got home washed what we had left off put them in the ice box next day they were in gumbo.
Doing entirely too much is this man's thing 🤣
Entertaining channel but feasibility is in short supply these days
Don't forget all the beef he just wasted in the stock
And the last part is true 95 percent of the people who watch these videos don't bother cooking any of these recipes but watch it solely for the entertainment purpose. And I fall in the later part of the audience.
Maybe the real gumbo are the friends we made along the way.
Alright Josh, we can talk about the tomatoes some other time. I get it, you’re not a traditionalist. You hate cajun people. It’s fine. But you can not, NOT make a medium roux and then call it a dark roux. A dark roux is the color of Hershey chocolate. It’s in the realm past mahogany that you need solid brass balls to even approach. It’s so close to burning you have basically dared God to fight you. THAT is a dark roux.
Hallelujah, preach! 🤣 But you can get that dark roux without the danger. Paul Prudhomme started that shit because he was mad at his mama for making him watch over the roux for hours - and because he was a showoff. I start my roux in a cast iron skillet on the stove, but once it's mixed up and starts to bubble, I put it in the oven at 350° and just stir it once every half hour or so. You can get it as dark as you like without much risk of burning at all; it just takes time - about three hours.
Those tomatoes just broke my heart 💔
Also, file powder is redundant when using a dark roux. They’re both thickening agents.
Yep. But Weissman did not make gumbo in this video anyway…
@@Antaios632 Three hours?? My guy, just learn to make it hot on the stove. It takes 15 minutes tops and under 30 if you burn it and have to try again. If it burns, all you're wasting is oil and flour
This is an insanely expensive recipe. Insanely. Insane. Josh, it's insane. We broke. How about a But Cheaper of YOUR OWN recipe?! WHAT?!!! Meta. Yes.
Gumbo isn’t cheap, its expensive because of ingredients. Also you can pair down the recipe to make it more 1-2 person size.
Hahahaha id watch
@@1014p gumbo is supposed to be inexpensive.
@@characterblub Its seafood based, seafood isn’t cheap unless your by the docks.
@@1014p guess where the people who created gumbo are from?
It's probably the reference to "perfect" gumbo in the title. There are plenty of reasons in the comments already about how the word gumbo translates to okra in West African countries or how the ingredients are too rich for the poorer communities who popularized the dish in this country. Is your version, perfect...I would say no. But like the majority of your recipes, it can definitely be seen as elevated or enhanced. Regardless, you do great work and it's clear you all put a lot of time and care into each and every aspect of content creation. Kudos to you and the team.
Can you explain why you don't consider his version a "perfect" version?
Honestly, his whole channel strikes me as him using "perfect," to play the algorithm game (as "perfect," draws the eye more than the more accurate "enhanced/pumped-up") but mainly using it jokingly. Channel doesnt strike me as him actually thinking hes made the definitive pinnacle of a dish, as much as making an, as you said, enhanced version of the standard that meets his own personal desires/tastes the best, and then using "perfect," for the sake of getting people to watch, and almost mocking the people who legitimately try and make such claims.
Price for 1 pot of gumbo: $350
Worth it.
This dish (normally made once a year) usually around the holidays because it's so expensive. However that being said, its is really good, like the bomb.
@@iLoveLeatherNYC Its an easy dish and a lot of people make it more than once per year. They cheapen out on the meat and use chicken and sausage. There are a large amount of comments talking about how they make it once a month.
@@iLoveLeatherNYC I think normal people use shrimp and blue crab instead of snow crab and lobster...
If you're making it with seafood it defintley is. Cajun gumbo is definitely more rustic and cost efficient. (Cajun food is all about efficiency.) My grandma would make this when she was on a budget.
Imagine not being from Louisiana and having the confidence to post a gumbo recipe. Josh got some balls
Facts bro 🤣 wonder if its good
I don't know if I can even call this gumbo 😂
@@VisualizeLeaving🤣 its a gumbo just the um.. cajun style
@@VisualizeLeaving it's a stew made using a roux base, a savoury stock, it has smoked sausage and the cajun trinity in it.....not calling it a gumbo is straight up stupid, cos it shares ingredients with just about every one I've ever seen
@@nxvh9062 if the roux was blonde, you'd be singing a different tune. The history of gumbo is an interesting story. Worth looking into if you like history.
I grew up in Louisiana, and I can say this looks absolutely delicious. The only reason why people are closed minded about gumbo is because they never ate anything else. I'm gonna try this recipe soon.
No one is saying that his food looks gross, I'm sure it's delicious, but it's not a gumbo.
@@rootintootinest1976 y'all say anything at this point
How did it come out?
@@EdnaSpoonhands this is really delicious. I really recommend it to anyone who wants to try this recipe.
@rootintootinest1976 shut up you weird swamp redneck.
"no one will get hurt"
Me: *stares in shellfish allergy*
the weak should fear the strong
@@berengerchristy6256 I've actually tried shrimp when I was in like 3rd grade (like 18 years ago) and I loved it. But as I grew older the allergy started to develop and I couldn't eat it anymore. So not only am I missing out, I'm also familiar with the taste that I'm actually missing out on. And it sucks cuz I loved it lol.
@@ddrjay my mom is there with ya but her allergy started at age 40. She can’t eat anything the comes from water, not just shellfish.. she got sick once bc she got a sandwich from the cafeteria in her building and the person cut her sandwich w a knife they’d used on a tuna salad sandwich without cleaning it first. Just trace amounts will make her feel like she’s got the flu. But if she actually ate a piece of seafood, we may be taking her to the hospital. She used to love shrimp too 😒
@@ddrjay same and the sad part about It I was in Florida when I found out I was allergic 😔 what a coincidence I’m at the beach home of sea food and now I’m allergic to the best thing here
LMAO
I'm from New Orleans, and I approve this video EXCEPT the okra slander. The word Gumbo translates to Okra so it's kinda essential to make real gumbo.
See... this is what happens when ppl try to take the Disapora out of the dish .
Agreed, and any disagreeable texture in okra is cooked out and thickens the gumbo.
This may or not be true. The Choctaw word for filé is “kombo” so it could have come from them.
Also, the gumbo of Louisiana, and the okra dish from west Africa are nothing alike. By the time the French and Africans and Natives were finished, you have a completely different dish, so okra is certainly not a necessity. If you took a bowl of gumbo to someone from Ghana I don’t think they would connect it to any of those dishes, other than the fact that okra was in it. The main characteristic of gumbo is the roux, not the okra, etymology notwithstanding.
I have never had this dish ever before (I live in the Netherlands) but I actually damn love Okra in my Indian dishes :3
@@BP-or2iu I understand, but not including okra becuase of a "texture" issue is immature, and doesn't portray a "true" gumbo. Especially, when many people watching have never cooked or eaten gumbo before.
Every cajun grandma getting ready to haunt Josh when he put them tomatoes in the gumbo!
Not just the Gmas..... I have all kinds of issues with this recipe.
@@artgaignard8817 Tomato is a no-go in Gumbo AFAIC, but that’s a forgivable offense to me, as well as combining seafood and sausage.
What really rustled my jimmies and is a mortal sin is that he uses French “mirepoix” (onion, celery, carrot) as the flavor base. Cajun cuisine doesn’t use carrots, it’s onion, celery, and BELL PEPPER. He irrevocably fucked it up at step 1.
@@danielcody7568 dude, I was born an raised off Bayou Cane in Houma. He missed so many chances to add flavor by taking a second or 2 here and there and at the same time covered the flavor of the delicate shrimp and crab with sausage.
Dropping everything in Physics class to watch Joshua make Gumbo, and I don't regret a thing.
I waited up until 1 am in hope for a vid
this is the way
When you graduate with a D+ don’t forget to join the “forgiveness” protests.
@@JohannGambolputty22 ?
@@tanushagarwal5522 Just kidding around. :)
GUMBO DOES NOT HAVE TOMATOES
Sincerely,
Louisiana
i dont think he cares buddy
creole gumbo does but ok louisiana
@@jessafra Nope.
@@funkymonkey7456 This is not a video on how to make gumbo. It would be like claiming in Texas that you can cook brisket in an oven and add liquid smoke and call it Texas BBQ. 😂
@@jessafra Shrimp creole has a tomato base and gumbo does not. Gumbo is Cajun and shrimp creole is creole. There's a difference but I know what you mean.
Y'all are acting like he isn't extra with all his other dishes too... smh
When my grandfather was done cooking his roux, it looked like fudge lol.
That’s the traditional way. I still make mine dark too for a good gumbo, it gives the right flavor, no matter what protein you add
@@hannahleigh2899
Yes. For the color he made his roux, that’s normally the color I shoot for when I’m making a chicken and tomato stew.
Someone was making a roux when I was a kid and told me it was chocolate. My dumbass thought he wasn't lying when he gave me a piece. I'm still scarred.
@@andrewbrown1454
You are not the only one that has happened to lol
Josh: *posts this*
Isaac Toupes: allow me to introduce myself
Now that's gumbo 👏
yes sirrrrrr...
I do that one an I'm not gonna swap. Maybe swap chicken for shripms once in a while.
Yeah I use Isaac's gumbo recipe. Josh I'll go with for most other things though
Isaac's is just so fool proof and good.
Proper louisianian here! This looks delicious! It’s certainly not what I would call a gumbo but more of a dark roux seafood creole (which is similar to a gumbo but is less thick and usually incorporates more vegetables including tomatoes) which can be very delicious! This is not a slap in the face of Cajun cooking but more of a twist. If you’re traditional like me then you already know what this is and what it isn’t, but I would chow down on this no problem and it probably would taste better 90% of you gumbo PURISTS (which I belong to and most certainly belong to that 90% group because I can’t make it like grandma). Looks good man👍🏻 let the haters hate and the hungry enjoy
You're either from north Louisiana or the far east.. no one south of i10 says that. You're either Cajun or creole.
Native New Orleanian here whose mama was from Lake Charles. I was taught that there were two types of gumbo: Creole, e.i., with tomatoes, and Cajun, e.i., without tomatoes. Otherwise, anything goes. There's even a meatless Gumbo z'Herbs for the vegans amount us. The only rule was should the roux became the slightest bit burnt, throw it out, wash the pot, and start over as there is no trick method to ridding the finished gumbo of the burnt taste.
@@DJ-xo4jg I’m from Louisiana and have lived in Baton Rouge, New Orleans, and Lafayette. And I don’t eat gumbo that has tomatoes or carrots. And it must have gumbo. New Orleans dishes sometimes love putting tomatoes in everything. Even jambalaya. And I truly do not understand the logic.
@@jasonharry8319 Can y’all please shut up about north Louisiana, you’re not better than us because you’re down in the water we do all the same shit y’all do 😐
@D Anemon I’m a white Louisiana Creole and I don’t have any African ancestry.
It really don’t matter bud, there’s no right way, so You Deux You. I’d try it. 👊🏻
This mans approval was what I was looking for in the comments
I’m sure his gumbo taste good and I probably would enjoy it, but every fiber of my being is revolting at the tomato. Also, come on man we need that roux to look like dark chocolate not mahogany.
I read the "You Deux You" like it's actually pronounced in French and I was very confused for a moment
@@VictorDude98 pretty much “Do” with a French accent. Although it means two. 😄👊🏻
@@TheCajunNinja Yeah I’m just European so more used to the French pronounciation haha
"Don't mix land and sea!!"
I used to think that, until I was invited over to a friend's house who made their family's gumbo that had that combo and it was AMAZING
there's no other way!
Honestly, that's the best type of gumbo and excluding someone with allergies, I feel sorry for the souls who hold fast to that rule. Shrimp, sausage and chicken are the ultimate powerhouse thrupple for gumbo.
Yeah my mom does this every time she makes gumbo. She puts crabs, shrimp, chicken, sausage and pork chops in it. Idk why some people put okra in it though.
The Problem with mixing the seafood, beef and sausage is that you can overpower the seafood. Now if you've got a whole snow crab, four lobster tails plus the pound of shrimp like Joshua here you'll probably have enough flavour from all the shells. But if you wanna make a less extravagant gumbo I'd stick to either seafood or meat, compare the two and then you can try and mix them without loosing the seafood.
wait that's a thing? I always put chicken and shrimp in my jambalaya...
I only have to jump on the admonitory bandwagon to ask: you've never had hot, fresh, seasoned & fried okra? It's something special lol Definitely okay to load it up with whatever seafood/ingredients you can afford! That's the point of gumbo in my opinion, use what you can get your hands on. I think many that I see who were raised on gumbo are being way too harsh in their criticisms.
Tiana's dad would be so proud
Took the Disney words right outta my mouth
“Look everyone! I made gumbo!”
Disney is the one that put quinoa in the gumbo
☺🥺he would
Tiana's dad would be rollin' in his gotdamn /grave/ because this couillon put tomato in the gumbo!
If I, as a Cajun, let a tomato anywhere near my gumbo, the ghost of Paul Prudhomme would come up outta his grave and beat my everlovin' ass!
It’s mortal sin to add tomatoes in your gumbo around here but either way looks great.
Who cares? In my experience of “Cajun cuisine” it sucks anyway. This looks way better than anything I had in Louisiana
@@rossh8293 you probably went to Shreveport Louisiana and had that food lmao
@@MenialAce Lafayette or however it’s spelled and New Orleans. The only thing good was cracklin and boudin
@@rossh8293 my heart hurts for you friend. I hope you ever visit our state again you’re able to experience some better cuisine. There’s very few like it
@@MenialAce the family I stayed with made some great food. Fried catfish, boudin in sausage casing, and some kind of pork stew. It’s just when we went out to the “Cajun” restaurants I was disappointed.
Broke gumbo's numba one rule. Beer in hand at all times while cooking
Yea thats just not possible. Quite a few steps require two hands.
And pretty often in the actual gumbo itself.
My mom taught me to measure roux in beers. We like a two beer roux around here.
Looks PHENOMENAL! Definitely duplicating for the holidays! I thought my gumbo was fancy 😂😩 you just put the pressure on me!
Okra needs to be separately cooked and CARMELIZED. This a trick I learned from the good old Time Life The Good Cook series of books, Soups. You fry sliced okra in oil and let the snot do what it do until it starts to brown and become a more interesting glaze. It's actually pretty awesome.
Yes
You can also get rid of the texture by simmering it in the tomato before you add it (if you use it), it helps thicken the liquid and removes the texture
Gotta use vinegar to
I go the lazy route and put my sliced okra in a dehydrator. I hate the slime, but there is no way I'm missing out on that beautiful okra flavor!
@@egyptsflame8368 i don't think having the forethought to put it in a dehydrator and wait is lazy...also mad jealous
00:49: Yes! I swore as a kid that I would NEVER add okra to my gumbo pot🤣
1:40: Costco sells packs of small lobster tails like Josh shows here. I would consider adding the tails instead of shrimp😊
7:16: He is correct. Know why? Because YOU did not have to cook it. When you show up at someone’s home for a free meal you lavish an insane amount of praise on the cook. Why? Because you did not do ANY work. And you didn’t have to wash a dish👍🏾
I've never felt so betrayed by you as when you dunked on okra....for shame, Papa.
Okra is so good. He must have only tasted boiled okra, which I am not a fan of either. Fried okra is so awesome and tasty.
Fried okra is absolutely delicious 😋. Boiled, not awful, but outside of gumbo I'm not a fan.
My thoughts exactly. Okra was made for gumbo man
Boiled okra is fucking disgusting.
He’s over stepped the line with me multiple times but having spent almost 3 decades in the south, okra is in my blood and I took that personally
As a Louisiana native this one ain't it for me. But Gumbo is up to interpretation and there's a million different recipes so I think its still a great version
Also cook the roux more
Agreed. If it ain't darker than milk chocolate, it ain't dark enough.
Y’all think your food is way better than it actually is. Nothing I had in Louisiana was even close to good except the cracklin
@@rossh8293 there are a bunch of really good spots you probably didn't go to or know about because you're not from the area. That and a lot of the great food comes from the home cooks who've been there for the longest. Most if the better restaurants were lost after Katrina and never came back
@@rossh8293 HE'S DEFEATED US WITH ANECDOTAL EVIDENCE
@@chrisjackson4948 I was with a dude who grew up there and one that had lived and traveled around the state for years. All he talked about was how good the food is and I was really disappointed.
I'm an experienced home cook and I normally just pick up tips from videos like this. The spice blend, the msg, and the Worcestershire sauce were game changers.
I'm sure it's a good gumbo, im not mad at it, I just don't know why you had to disrespect okra like that tho
Okra sliced up is like some baby that is sick grab something sucked on it and blew snot on it then coughed it up and it laid on the ground for a moment before you decide to eat it.
@@kameljoe21 dont yuck my(and sooooo many other's) yum.
@@manojos4114 That is funny!
@@kameljoe21 sure you may be pretty spot on but it still goes really hard in some okra soup
Josh! I love you brother! But we need to talk.
What you did here is TOTALLY FINE. You made your own spin on it. I am Cajun 100% born and breed and give you the green light here. But a few notes.
Mixing land and sea isn’t really a big deal to anyone who is actually from Louisiana.
Then, For the love of god NO ONE. Has ever put Worcestershire sauce in a gumbo ever in life. Like ever. Idk why this is perpetuated but it’s not. I’ve asked 100’s of people and not one has said yes.
Ima request a simple, chicken and sausage gumbo from you.
Lastly filé is added after you plate up.
Much love from Louisiana.
As someone who lives down the street from the bayou in Louisiana I must say this looks delicious. There are 2 types of gumbos Creole and Cajun. This one having tomatoes is Definitely Creole but Ill tell you this, don't be scared of okra. If you toast it properly and get the sliminess out okra is amazing.
Yea... I find the sliminess is particularly bad when the Okra is frozen. In my opinion, okra is a vegetable you shouldn't freeze... it's just not worth the convenience. I'd rather go without it.
@Jayel805 I use frozen sometimes but if you do you got to brown it in cooking oil thoroughly and make sure to cook it down until all the slime is gone.
Being from Louisiana I'm 50/50 on this one it looks and pretty sure taste delicious, my issues are the kielbasa and not deshelling the shrimp and crab all the way. I don't understand why Chefs nowadays do that, I don't like digging my fingers in my food to finish the process, especially in soups and sauced dishes.
Agreed. Shell everything before hand, use the shells for the stock. The only, ONLY time I want shells in the final dish is when the shell is an integral part of the dish -- ex: eating crab legs on their own, eating crabs at a crab boil, leaving the crab shell or lobster tail as a bowl, etc.
i didn’t think his roux was dark enough either
@@moggedg6937 it’s dog shit don’t make this trash
agreed, its one of the few things i'd critique about josh, sometimes it just feels like its fancy for the show and not practical at all. but his food is usually bomb enough to make up for it.
100%, I moved up way up north and in a pinch i tried making gumbo without andouille and it just completely changes the taste of the whole gumbo. It sure does look pretty with those shells, but who wants to bring out some crab crackers and have shells fall in the gumbo?
The secret to best okra is pick small young ones and under-cook it, it's crunchy and not slimy.
You want it slimy in the gumbo, it acts as a thickener and it won't feel as slimy when your done
I actually like the sliminess that Okra gets when cooked, makes it different from just about every other vegetable.
I am avidly against okra gumbo. Sassafras leaves are the way to go says this southern Louisiana boy
Okra is literally the best part
@@drcurran235 I haven't eaten bhindi- i mean "okra" in gumbo [because never had gumbo] but at least in sambhar my dad puts it and its fine. its a really good thickener
If you live somewhere with a crawfish season, save the claws when you go out to a boil or a restaurant, and use them to make a stock. The spicier the boil they came from, the better the resulting crawfish stock will be. You can freeze the claws if you’re not going to use them right away.
Gumbo by a white guy
I can personally attest to this recipe being absolutely perfect, I’ve made it six separate times since this video was uploaded 3 hours ago
Lmao
Where u from tho?
@@ningkon3787 Nashville m8
@@lBanjo alright ur opinion counts
@@ningkon3787 now I'm curious what location would cause my opinion to be invalid lol
That's some expensive gumbo! Looks good. I've never heard of anyone using a beef stock either. We usually make it using a whole chicken or turkey necks or wings.
Josh: Okra is disgusting
Me an African:😩
Wanted to slap him through the screen when i heard that😭
Josh: Papas Cajun spice butter so good makes your clothes fall off
Yukihira souma: are you challenging me
I guess josh watched that anime
Looks amazing! But with the lobster, king crab, chuck roast, and snow crab this is like a $250 pot of gumbo! I'd love to give this particular recipe a go but man, it aint gonna be cheap.
As soon as you said we aren't using Okra, you lost all credibility with me. Literally, the word for Okra in some west African countries is 'Gumbo'. The dish is named after the Okra 😂
Damn straight brother you tell them.
Damn my dude, how about a "Joshua's Gumbo but Cheaper" ? 😅
That meat slapping sound with the sausages had me spit-take at work lol
Right? Snow crab and Lobster gumbo, who am I Snoop Dogg? I want the mere mortal version of this recipe
@@billypilgrim1 🤣🤣 Maybe that's the next video, "Gumbo for mere mortals".
@@scottmoore4039 lol yes!
"perfect gumbo" with the complete wrong ingredients. I'd be pissed to get this in a restaurant and ask for my money back. Short ribs? Wtf. Should show Cajun or Creole cooking the respect you show Asian cooking.
"Okra is disgusting "
Me: *shocked as a Ghanaian and West African* 🇬🇭
What??😅 we love okra here
Speaking as someone from the American south: The hell are you talking about? Okra is delicious!
Okra is amazing! Especially fried.
If you grow up not eating it, the sliminess reminds you of snot because that's what you have the most experience with that has that texture
If you grow up eating it, the sliminess reminds you of tasty food cause you probably eat more often that you see mucus
We have the same problem in the other direction with Hershey's chocolate which has a chemical that is also in vomit. If you grow up eating Hershey's you associate that flavor with tasty chocolate cause you eat chocolate more often than you puke, but if you don't grow up eating Hershey's you taste that chemical and the only thing you can associate it to is vomit.
Thank you! Literally does not compute lol I love my okra
I’m pretty sure josh can read the minds of his audience now bc I was looking for gumbo recipes this week and GUESS WHO POSTS A GUMBO RECIPE? This isn’t even the first time it happened either and i love it.
He does the same for Babish 😂 man can’t get an original video out since josh went full beast mode
If y’all want a true, authentic gumbo, then definitely DONT learn from some white boy from Texas (I say this as a white boy that lived in Texas 😂)
Charlie Andrews has some of the most informative and authentic videos I’ve been able to find
ruclips.net/video/oaG9HU9G39k/видео.html
Lol, actually. I was thinking of trying to make some and this showed up on my feed.
This ain't Gumbo.
Happened to me twice. I wanted Pho and he posts a pho video the same day.
Then I wanted some cheesesteak and he posts a cheesesteak video lol
Gumbo can be open to interpretation and I’m sure this is good, but it’s a tad far from traditional. This is a humble dish for a reason so I always laugh when folks talk about elevating it. Gumbo doesn’t need any help. Lol!
But like I said I’m sure it’s delicious.
This is the most sexual bowl of gumbo we have ever seen.
Thank u papa for gumbo.
I want to make it but I can't afford these ingredients 👀💦 could you do a poor people gumbo recipe, please?
I got you.
1 pack chicken thighs
1 pound smoked sausage
1 large onion
1 bell pepper
4 cloves garlic
3 bay leaves(optional)
1 cup olive oil or butter
1 cup all purpose flower.
Cut and dice chicken and sausage.
Sauté with a little oil in large pot.
Let it get good color season with Cajun seasoning about 1tbsp
One browned and sautéed remove from pot.
Use all the leftover in pot for roux
Add one cup olive oil and one cup all purpose flower, low heat and stir constantly and let it get DARK BROWN. Should take 15/20min it needs to look like dark chocolate
Once there, add vegetables. Let them sweat until the onions are clear. Add diced garlic.
Next add water until 3/4 of the way up the pot. Bring it to a boil. Once it starts boiling, turn to low heat and add your meat and sausage back in. Let it cook at a low simmer for about 3/4 hours. You can keep adding water as you need so you have plenty to share.
You can replace water with chicken stock but that makes it more expensive. Godspeed.
This is very, very too much extra! I’m sure it absolutely delicious but most people are going to want a more humble gumbo. The thing I love about making gumbo it that it’s relatively inexpensive but truly delicious. I use homemade chicken stock (I have never seen beef used), get rid of the lobster use the crab only if affordable but I usually just use chicken, keep the shrimp and andouille, use less file’ powder and do everything else the same. The Cajun spice mixture is almost exactly what I use in mine. I also use the chocolate Roux and Worcestershire sauce. Okra’s sliminess can be cured by boiling separately rinsing it and then frying in oil draining on paper towels and then people can add it if they want. Making it this way makes way less slimy and adding it at the last moment also keep it from messing with the gumbo’s texture. Love the show but I also love gumbo staying humble too much not to comment!
New title…”how to spend $200 making a pot of gumbo” 🤣🤣
You were doing a wonderful job until you put in crushed tomatoes. That is a no no no no no no no. In fact as a Cajun it is a fact that as soon as someone puts tomatoes in a gumbo said Cajun will not only not eat the gumbo but will warn all other Cajuns at the meal to boycott the gumbo. Other than that your ingredients were spot on.
Yep. To add tomatoes to gumbo in Louisiana is seen as a capital offense against gumbo. What he made isn’t gumbo.
Yup, Josh can't come over any more.
Exactly tomatoes in Gumbo just means you made weird stew not gumbo. Take your Yankee tomatoes cooking back to where found it 🤮
@@derekbutts2660 100%
Just Josh casually walking back to flavor heaven 7:47-7:55
Josh: Yeah, sure a hearty soup or stew is great
Me: What’s a super stew?
I've made that mistake!
This video was a hard miss. TBH, I've loved everything you've produced, but you really missed the mark here. Maybe it's a success in that it's getting views and making you money, but you're doing a disservice to the dish here. It's kind of frustrating considering how precious this dish is to so many of us. If this is how you like to make gumbo for yourself, that's fine, but calling this "Perfect Gumbo", especially delivered from your position as an extremely well respected cooking instructor, is frankly irresponsible and disrespectful. It's true that there are many expressions of gumbo, but some of the immoveable aspects of this dish are being entirely disregarded here.
- The roux is nowhere near dark enough. As shown it's about halfway there. I'd use that roux for gravy, not gumbo.
- Okra is not really optional, and your description of the texture shows that you haven't had it prepared correctly. The flavor is an essential and subtle component of the mix. You've tossed out the very important role of its flavor by omitting it.
- Beef stock is not typical, and would also give it a strange flavor. Chicken or pork/ham stock is more common. Using mirepoix in the seafood stock is also a miss. Specifically the carrots would give it too much sweetness. Also, less water in the seafood stock. It should barely cover the shells, so the flavor is strong. You know, like a *stock* not a *broth*.
- Fresh herbs (sage, thyme, oregano) added near the end of the cook are essential to balance the flavor and cut the fat.
- Tomatoes are contentious, but IMO they are mostly appropriate in a seafood-only gumbo, in which case you wouldn't have the sausage in there. What you have here is a weird mix of beef stock, pork sausage, and an excessive/costly amount of shellfish.
- Worcestershire sauce is a heavy handed flavor component that you are overusing. It's a sign that you didn't get the depth of flavor or color from the roux that you should have. This is a hallmark of an immature chef, to "fix" the flavor with a heavy handed use of a prepared sauce/seasoning. Disappointing to see you stoop that low.
- It's far too thin. Typically a lighter roux would thicken it *more*, but your liquid-to-roux ratio is so far off that you didn't get anywhere close to the right amount of thickening.
Please don't try to be an expert on things when you're clearly not. You're just making a fool out of yourself and insulting people who actually love and care about this cuisine and the culture that it comes from. I usually love your irreverent takes on things, and I never thought I could get angry at one of your videos, but it's precisely because I respect you so much that this very bad take on gumbo really hurts a lot more than I expected it to. Very disappointing.
I am not unsubscribing, because most of what you put out is great. But I hope you read these comments and don't just blow it off. Come back to this recipe and do it right.
Also, where are the oysters. Where is the oyster water. Where is the parsley. Where is the potato salad. Where is the cornbread. Where is the understanding of what you are even trying to make.
100% with all of your notes except the fresh herb, which I consider optional personally. I was especially scratching my head when he said "deep mahogany roux" while it looked like the color of Band-Aids.
LMFAO!!!!!!!!!!!!!!!!!!!!!!! bruh the dedication is palpable.
@@troyhoward7689 & the secondary self comment is *muah* LMFAO
Bruh….stfu. It’s a stew relax
When I was in Texas I had Gumbo, instantly became one of my favorite foods, but when I had it, it was served with rice AND Potato Salad, I dont like Potato Salad but I think that it DEFINITELY added its own thing and it was just, delicious
I make gumbo like twice a month just because I love it so much.
THIS OKRA SLANDER IS UNNECESSARY!
*especially when you can simply place it in vinegar for half an hour if the texture isn’t your thing.
💅
Okra is gross, everyone knows it, stop lying to yourself
@@CAIDMASTEROFPYRO I like Okra though. I'm Jamaican and grew up with foods that have Okra made with them and it's delicious to me.
Or fry it.
@@GokuBlack-vt6bl I love okra as well. I get that it may not be for everyone if texture is a problem but at least there’s options to try and play with. I’ll enjoy okra however it’s given lol
I like Okra too and was born and raised on liking every vegetable. Even brussel sprouts, lima beans, and spinach.
Since I was a kid I heard that okra and brussel sprouts were gross. And now years and years later as a grown adult I decided I'm going to try these items. And you know what they're delicious. Don't listen to the haters.
Boiled okra is fucking gross.
@@rossh8293 mans out here hating on okra and cajun cuisine LMAO
@@jibreelfernandez9601 I only hate boiled okra. It’s slimy and disgusting.
yes, both are delicious!
Josh really like "you can cook from home with this $600 recipe"
How to make a $700 pot of gumbo. Looks delicious but holy shit.
Every time he said "mahogany", it made me think of TFS, lol.
TFS?
Mahogany reminds me of Pokémon HGSS
Mahogany town also I forgot what I was gonna say
M a h o g a n y~
….Mahogany
I don't know what TFS stands for, but it reminded me of Effie Trinket's mahogany line in The Hunger Games
My desk made out of Mahogany lol
I personally like my sausages a little fried before they go in but this looks great
Now make the "but cheaper" version ...
Josh: I'm gonna make a gumbo, but I don't want mine to be any of the things for which gumbo is known. I've made a stew that resembles a gumbo base. Ta Da!
Exactly. :( With all these boujee ingredients and okra hate... definitely not gumbo. :(
damn straight, tell'em how it is.
Thank you!
I've always had an issue with certain food textures, okra in soups being one of the many, although fried okra may be my favorite side dish. My mom would puree okra for certain gumbo recipes just to get the flavor and avoid the texture. Louisiana native here and I would demolish several bowls of this.
Trick in gumbo is to fry it up first to carmelize it and then it doesnt have that slimy texture
Josh, my friend, just remember like the song goes “It's my gumbo and I'll do what I want to.”
As long as you realize its wrong lol
Somebody send this to Isaac Toups.
Cajun Babish needs to verify this...
MSG can be good but it adds a wet blanket of msg flavor to your dish that you may or may not want. When not wanted, it's stifles the nuanced flavors of ingredients that are the hallmark of recipes or cuisines.
agreed
Actually, good point. Especially with those subtle/delicate flavors of a good gumbo. It is soft of like making sweet love then breaking out a vibrator, you know? Too much, it takes away.
the whole recpie is pretty expensive any way to get good flavor without dem money mons?
Traditionally speaking, gumbo is served with some combination of andouille sausage, chicken, shrimp, crawfish, and other seafood. I'd suggest going to your local market to see what sort of deals on seafood they have. Just make sure you buy in bulk and take the time to deshell the seafood so you can still use it for the stock.
NOTHING is more infuriating than ordering gumbo and they serve it with the shells still on the crab and tails still on the shrimp. Why would I want to pull things out of my gumbo to clean and then put back in? Makes no sense.
My Me-ma wants to know why you're doing a Texas accent in a Gumbo video.
Me: "Me-ma he's a youtube chef, he makes videos to teach people. He's just having fun."
Me-ma: "Well, his gumbo looks mighty fine, I've just never had Gumbo in Texas."
Sir, 'mighty fine' is indeed high praise.
P.S. She said nothing regarding your long hair, presumably because I have long hair too. But she did do the same subtle grandma frown that I often get. Cheers!
Gosh, I wish Chef Isaac Toups collabs with Josh, just based on the cajun/creole usage in this video :D :D
Why do I get the feeling Isaac woulda yelled at him by the end of the video? I remember watching him correct Babish. That was hilarious.
fun fact: "kielbasa" means sausage in Polish, so when he said "kielbasa sausage" I chuckled
well who wouldn't like some sausage sausage in their gumbo 😀
Also refers to a style of recipe as well.
Ja tak samo haha
similar thing with pierogi dumplings
And with chai tea
Josh: makes "But Cheaper" series
also Josh: "now add 8lbs of snow crab legs! and 8oz of duck fat"
I never use okra either, Josh ... your recipe looks fantastic but it would break the bank! I'll just stick with chicken, andouille, and shrimp - no one has complained yet! Your MSG butter looks amazing so that is going to be added from now on, and thank you!
How can you make gumbo with okra?
@@arcollins040thomas8 Hey, I'm a fruit loop (plus my Dad hates okra).
My heart kind of broke when I saw a can of tomatoes being added 😭💔
Yep. That's literally the only thing I didn't like but I will say that my friend's mom makes it with tomatoes and you really can't taste it which makes me wonder why some people even put it in there.
A true tragedy, indeed.
@@beautifulsurprise9424 They have natural msg in them. They're not necessary but they bring things together. You can achieve the same thing by just adding tomato paste when you saute the aromatics.
@@Dhamphir Gumbo does not have tomatoes. Period.
I stopped watching the video as soon as he did that. Absolutely not. That is literally what they do in canned gumbo.
Sorry Josh but in the words of the Cajun Gordon Ramsay, aka Stalekracker, if you don’t have okra it’s a stew. Also no tomatoes. Also never mix shrimp and yard pimps or chickens. That’s how it is
So good STEW Josh. Love your channel! 😂
Man okra is so good I literally cannot comprehend how people don't like it lol
Same! Okra is delicious
"Okra is disgusting"
Shame of you Josh. Just say your palate can't handle the wonderful taste.
It is pretty gross. Just use File like my grandmother used to.
@@chadking3793 while I'll agree it depends on the person's taste, I disagree. Okra is delicious.
I’m from Lafayette, LA, where the Cajuns originally settled. This gumbo is New Orleans Creole style, which is great, but not Cajun.
Ok now waiting for the but cheaper version of his gumbo...
It is no surprise that Josh flexed on this version with all of that seafood.
He didn’t “flex”. He didn’t make gumbo, either.
I love when people that aren't Cajun or Creole try n tell people what gumbo is supposed to be. That includes non Cajun or Creole people in most of Louisiana and people that are transplants in Cajun country. "Where's the best restrictions to get gumbo?" No where. Cajuns don't go out to eat Cajun food. That stuffs for tourists and transplants normally made by transplants. "But gumbo is freedom". No it's fucking not. You don't make Thai green curry with hatch chilies or jalapenos and use yogurt instead of coconut milk and still call it Thai curry. You don't put tomatoes, seafood, butter roux, ect in Cajun gumbo and still say it's Cajun. There's a fine line between Cajun and creole cooking. Just like Thai and Indian curry or Japanese. Tradition matters in cultural cooking.
"Okra is disgusting!" Josh, STAHP! LOL
This upset me deeply. I absolutely love Okra.
okra is life
But he's right, okra is single handedly the most disgusting food I've ever eaten, and that includes durian.
@@oberlin27 to each his own taste buds
I make gumbo about once a month from a recipe my sister's friend from a rural part of LA showed us years ago.
Making a super dark roux without burning it is one of the few times I feel like a pro chef in life.
What's the recipe
once a month!?! thats very often m8
Super dark roux is extremely hard to make, you definitely should feel like a pro chef.
@@patriotcraftsboy1046 really? My mom must cook it really often
@@patriotcraftsboy1046 TBF gumbo is one of my favorite things to cook because its awesome, so whenever I decide to start cooking again its usually alot of gumbo. No shame in cooking what you like for yourself and if it ain't broke don't fix it.
I live in south Mississippi so I know gumbo and while you do some good things here there are some deal breakers and one of them is not using gumbo, erm, I mean, okra, because gumbo means okra, no okra no gumbo. Also, instead of using things like alaskan king crab and lobster, why not use something like cut up red fish or grouper, let alone normal blue crab meat? Lobster and king crab is just.. weird.. in gumbo. You disappointed Papa. You don't want to disappoint Papa. Use some crawfish cmon man. It's for po people. It was exiled acadian french using things they caught in the swamp marshes..
I forgot my earphones and now I’m watching this without the sound. I feel like I’m using all the senses to enjoy the amazing gambo thanks to his gestures, facial expressions and yummy food😆💓
oo, same
Im sad he discarded the beef he used for this stock
I love watching the expensive versions and never heard of gumbo but my lord I wanna try it now 🙌 your high pitched singing and accents literally have me in stitches 😂👏
you never heard of gumbo? where are u from
“Because okra is disgusting” oh bless your heart.
LET'S GET READY TO GUMBOOOOO
BEST LINE EVVVVVER!!!!!!!!
This isn’t a gumbo recipe. Go look up Chef John Folse’s recipe for an easy and authentic Louisiana Seafood Gumbo.
If you cook okra right in gumbo you won't even notice it's there. And gumbo literally translates to something like "with okra". So I don't consider this gumbo. Looks really awesome tho
While I am certain this is tasty, I am an alumna of the school that demands any gumbo be made with gombo, I.e. okra.
If ever I make this, know that it will contain gombo.
I now know the truth….. Josh is head chef for “The Platform” menu….no wonder everyone’s so gluttonous.
I've had gumbo with tomatoes and I've had it without. Everyone that I know makes it different. They are all good! My favorite is seafood.
The difference is regional. Tomatoes is New Orleans style and no tomatoes is Acadiana style. Usually tomatoes in greater New Orleans is only put in a seafood gumbo while other gumbos such as chicken and sausage do not have tomatoes.
Creole - tomatoes
Cajun - no tomatoes
(Although I know creoles who don’t put tomato in theirs, including my dad.)