The Secret To Making The Perfect Gumbo
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- Опубликовано: 9 дек 2023
- Gumbo is one of my all time favorite comfort foods. It's also not as hard to make as a lot of people think. After watching this video, you'll be the Gumbo expert of the family. Let's #makeithappen
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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1lb chicken thighs
1.5 lbs shrimp
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions 
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I made this tonight and it was off the chain. My entire family loved it and said “mom this is the best gumbo you’ve made”. Wrong it’s the FIRST gumbo I’ve made. Thank you so much for all the amazing dishes you cook.
For the ones saying they don’t like the okra slime, you could just cook the okra down some in a separate pan (with a little bit of oil) to reduce most of the slime ❤
Thank you for this. I like the taste of okra, but the slimey texture is just off-putting for me. I'm glad to know there's a way to reduce it!
@@bobtehdinosaur you are welcome!
My opinion… Any real gumbo, the okra is dam near melted away, same with the peppers and oinions
Yeah, I learned from a cajun cookbook to cook the okra down in the roux until it releases its gummy stuff, it's what makes it gumbo! People don't get it and try to add the okra later, that's not the way! Only very fresh okra works, although I've done it with frozen in a pinch. Nice demo on making the roux here though.
That’s common knowledge in south Louisiana where I’m from. A little trick that works also is add a cap full of vinegar to the okra while it’s cooking and it helps pull the slime out even better. Or you can just fry it down until the slime comes out without the vinegar if you don’t want a lil zing in your gumbo. We buy several pounds of fresh okra when it’s in season, cut it up and fry it down until the slime is out of it and then fill ziplock freezer bags full of it and put them in the freezer. That way you just pull out a bag of deslimed, ready made okra to add to your gumbos or other foods we make like smothered okra and tomatoes with shrimp and smoked sausage over white rice for example.
Many people don’t realize gumbo is regional. You can drive 30 mins in south Louisiana and the recipe will change. Thank you for trying our culture.
Finally, somebody commenting on gumbo with some goddamn sense
Yes! Exactly. Same goes for other cuisines.
Find the best version and make that 😊
Drive 30 minutes south of Louisiana and you're in the ocean.
@@liammay7756depends where you’re at in Louisiana, but I get the joke lol
I love Gumbo! I want to make some myself. Watching the videos are sooo annoying because of the comments from some Native Louisiana folks complaining and criticizing! Lol even people who make gumbo faithfully will tell you that there’s a lot of different variations to the traditional recipe. It’s okay to make your own version just as long as you enjoy. Keep at it Matt! ❤
Yeah but its just some shit you just dont do like smoked paprika now i know everyone has their own version n this was trash in sorry n i fucks with his videos
Lol love that you said "...other than dealing with the comments from the folks from Louisiana" 😂
He knows us folk from Louisiana take the authenticity of our cuisine seriously, that’s why.
I’m from Louisiana and I approve this recipe 💯 🔥🔥🔥
Thank youfor NO distracting music!! I can hear you plain and clearly. Yumm.
Say bruh, you did a fine job. New Orleanian and caterer here and we're obviously very passionate about our cuisine so please don't take the critiques to heart. I did chuckle at the comment about us coming at you in the comments...lol. I'm not like that though. Do your thing. Make it your own and if you enjoy the end product then that's all that matters. If you want advice just ask. Love your channel bruh.
I’ve seen lots of people make gumbo different ways well I was taught to make roux when I was 12 years old and now I’m 67 years old,I still make it every chance I get.Everyone knows as my mother told me if the roux not good the gumbo not good.My mom taught me but not my sister at 12,I would say to myself why I always have to make it,45 minutes on my feet my mom had a plan cause if she taught me she knew she would have gumbo the rest of her life yes she did until 97 years old.RIP MRS.CELINAROBERTS her pride came from Louisiana born n raised.Thank you for teaching me love honor and respect mama #HAPPYMOTHERSDAY and Thank you for introducing me to the best husband in the world 🌎 we we’re together 38 years and now he resting with you.#RONALDDIETZ my love for you will never end.
I’m from south Louisiana and when I evacuate out of state because of a hurricane, I teach all sorts of out-of-state people how to make a gumbo.
As a South Louisiana Born person, I thank you for trying to make it as true as possible. ( A lot of people don’t mix chicken with seafood) but this was one of the best gumbos from someone outside of Louisiana. It was a quick and easy version. I’m glad I didnt have to unsubscribe 🤣
So true, also we were raised a gumbo is made from the soul, use whatever to feed your love ones just add the Flava/seasoning
Not Everybody in Louisiana can cook like every young man in New York can play Basketball. So miss me with that I’m from Louisiana talk.
@@dedrickdodge452Bruh it ain’t only about cooking it. If you’re from there you know when it’s authentic based on how it’s being made/what ingredients are used. Nobody said everybody there can cook! What a silly comment smh
😂😂😂 unsubscribe wow over one recipe if you didn't like it
Yep, some folks in Louisiana don’t mix seafood and chicken while others in Louisiana do. But that’s the beauty of gumbo. So many styles and common ingredients. I eat them all.
You got okra gumbos, filé gumbos, roux gumbos (although most gumbos have a roux in addition to okra or filé, by roux gumbo I’m talking about gumbos without okra or filé that has a roux), seafood gumbos, chicken gumbos, turkey gumbos (especially thanksgiving), wild game gumbos, pork gumbos, green gumbos (gumbo z’ herbes), seafood chicken gumbos, beef gumbos and there even an old time cabbage gumbo (called gumbo chou).
Then you got many add-in ingredients to choose from depending on the style, town, city, region, neighborhood etc like smoked sausage, andouille, chaurice (also known as “hot sausage” in southeast Louisiana and “hot link” in southwest Louisiana), fresh pork sausage, fresh chicken sausage, tasso, tomatoes, bacon, boiled eggs, dried shrimp (or the dried shrimp powder), turkey necks, ham etc.
Just my 2 cents from southeast Louisiana.
Hi, Mr. MAKE IT HAPPEN, Southern woman at heart FLORIAN parents. I was taught how to make gravy the same way. I'm making this dish for Xmas and your peach dump cobbler for dessert. Thank for the Idea It just going to be my husband, son and me. Yes I made your biscuit, egg and sausage casserole for breakfast.😋😋😋😋. Drop the folk, napkin, I usually don't go back for second. My husband and son love it, my son is autistic and don't like eggs and he enjoy it. So thank you, Have a MERRY Xmas and a safe and Happy New Year 😊
LOOKING GOOD. Folks gumbo is the roux and the trinity...anything thing else is to your preference. No rules just in enjoy. Alot of times the true new Orleans flavors are hard to find.
So true, the trinity and roux is the soul of gumbo. I make my momma’s recipe and I love it more than any I’ve ever had. She was from South central Los Angeles lol
Mr. Make It Happen your gumbo looks great man.. You putting all the ingredients together was great.. Your veggies, chicken broth, creole, and sauce was great..
I wish I Had a Bowl of that right now,that looks absolutely delicious!!!👍👍❤️❤️🙏🙏😮😮😂😂🤩🤩🤗🤗🎊🎊💕
I never understood why some people have a problem with okra. Its such an...inoffensive vegetable on its own and to me its what gives gumbo its unique hearty texture that envelops the rice. Anyway great recipe!
Some people just don't like it or know how to cook it. I don't put it in mine. I'm just not a fan of okra. All it does anyway is thicken the roux up..
I’m from southeast Louisiana and I love okra in a gumbo. One of my best gumbos is a shrimp okra gumbo and my seafood okra gumbo is next level. But not everyone loves okra so preference is personal.
Gumbos developed as a class of soupy stews in Louisiana over the centuries and some gumbos don’t have okra while some do. This comes from the okra being seasonal. Okra is a summer vegetable and before refrigeration, okra was not available mostly in the winter (some did dry it, but its texture was not the same and not preferred) so during the winter months, gumbos would not have okra in them and filé (ground sassafras leaf herb) would take its place.
The most important step in adding okra to a gumbo is to pull the slime out first. I do this by frying it down in a pot in large batches until there’s no slime and I freeze it in gallon size ziplock freezer bags, all ready made for making a pot of okra gumbo or other south Louisiana dishes like smothered okra and tomatoes with shrimp and smoked sausage when cravings call for it.
It's Sunday morning here in DC and raining. So, I could use a bowl of gumbo. It looks good.
Great job! This is exactly how I make my Gumbo except for the okra! (LOL! ) But growing up my Mom and Granny always made the seafood version which I am not a fan of so I learned how to make the chicken and sausage version and I tolerate the shrimp for my husband.(LOL!) I am from Louisiana and Gumbo is whatever makes you happy! Everyone has their own recipe and that is fine. There are so many variations of Gumbo from people all over the south not just Louisiana, it is whatever is good to you and your family!! Happy Holidays to you and yours, keep up the good work!!
Looks amazing!! Thank you for sharing this recipe with us!! ❤
Can you PLEASE DO FRENCH ONION SOUP BIG DAWG
You’re right about the comments from ppl from Louisiana. I’m from Louisiana and I squinted all the way through this video 😂🤣 looks good.
🙄
@@vetgirl71 😝
That Zatarains Gumbo File powder does help thicken it up faster.
This looks so tasty! Thanks for sharing!
I just made this and it is Delicious!!! Thank You so much, I will be subscribing 😊❤
Made this tonight and it came out PERFECTION!!!!
I'm making this today!! LOOKS AWESOME!!
Looks so good!
Love it!!
Gumbo looks Delicious 😋 and Tasty 🤤, Happy Holidays and Blessings 👍🏻👍🏻
Oh the roux is nice!!! Great job Matt❤
Looks delicious I never had or made gumbo now I am going to try it
It’s amazing. If you do it right you’re going to love it.
Looking good!
My husband and I made this last night and Oh my goodness it was absolutely delicious!! Followed the recipe exactly!! Best gumbo I’ve ever tasted hands down ❤❤❤
Just EXCELLENT!!!
that looks real good,
I live in South Louisiana and can say this is in fact a gumbo. I was afraid you were going to put some tomato in it, which would make it not a gumbo. I don't put W sauce in mine but I know people that do. Nice demo.
I don’t want to come off as being rude, but I have in-depth knowledge about this topic and I have to say that what you said about tomatoes not belonging in a gumbo is wrong. No offense.
The original gumbos in Louisiana were from New Orleans and its surrounding area and contained okra, tomatoes and either chicken or seafood or both and sometimes contained chaurice (also known as “hot sausage” or “hot link” or New Orleans style chorizo).
Tomatoes are still a staple in many styles of gumbos in the Greater New Orleans region, especially seafood gumbo (some gumbos in the region don’t have tomatoes however) and in some places in the Acadiana region some folks put tomatoes in some gumbos (although in much of Acadiana tomatoes are not used in a gumbo). .
So you can prefer no tomatoes in a gumbo, that’s fine and acceptable. But to say tomatoes don’t belong in gumbo is just historically and factually wrong. Again, no offense. It should be fine by you if someone preferred tomatoes in a gumbo all the same.
Hello Mr Make it Happen.. Another one!! Good ole' Gumbo. Thanks for your rendention of Gumbo. Looks bomb. Enjoy! 💣🐞🤗🤤❤️
Looks so delicious 😋🔥🔥👍
You are very good at explaining what you are doing. Good voice on your part!
Looks delicious 👍
Super nice looking dish. It usually looks muddy and blah but yours looks delicious! I love gumbo❤
Amazing! 🔥❤️
I just made this last night.
Very good young man.
Hi Chef MIH,
I was thinking 🤔 the other day to make some combo and this dish looks interesting! 😊🥰
Wow,, can't wait to try this recipe!
This looks a of faster than the humble I've tried to make-up I normally buy the roux in the packet though. You have really got to love cooking. It's really a high-profile these videos took me though because they make it look so easy-to-use. Ok think okay that looks like it'll take an hour or an hour in a half-hour then it's like 4 hours later and it feels like I'm in the pot. Your recipes have never disappointed though- thanks for sharing your gift with the world.
I'll have to make some before Christmas.
Ad a large spoon full of potato salad in your bowl of gumbo, will take it to the next level!!
Delicious!!!! Alright alright alright… Made this dish and added crab meat with all of the other protein.
Nothing short of amazing. The family LOVED LOVED LOVED the meal.
Note: I love Okra in my gumbo as well but to cut down on the sliminess, I pan fried it before adding to the pot.
Comfort food at its best.
Thank you!!
That’s how most of us in south Louisiana get the slime out of okra, we fry it down in a pot with a bit of some oil. You can add a cap full of vinegar which speeds it up, but if you don’t want the lil zing in your gumbo, you can leave it out. I leave it out because I like my zing to come from hot sauce in my bowl, so I just fry it down until the slime is gone.
In my house, during summer we buy large amounts of fresh okra and cut it all up and fry it down in large batches in a big gumbo pot until the slime is gone. Then we bag it up in gallon size ziplock freezer bags and freeze them so we have ready-made okra for our okra based food dishes like okra gumbos or smothered okra and tomatoes with shrimp and smoked sausage served over rice or just a simple okra and tomatoes as a side dish.
Looks good mane
It's going down tomorrow!!!
There's always more than one way of doing things. This recipe has some similarities to my family's recipe, we might try it.🤷🏾♀️
Hmm, Hmm, good. I am having a family reunion next Sunday. I know what to cook now. Thanks for sharing.
I love gumbo, I truly want to make it, I've only made it once long time ago with my friend next to me who showed me how, I am a soup maker and I am afraid I would mess it up if I made this at work. It intimidates me 😟👍😟
Wow, made this tonight (2nd time making gumbo), and holy crap. I get the hype now. Didn’t have cajun seasoning so pulled out the Meat Church Holy Voodoo seasoning for the gumbo and chicken searing. Turned out 🔥🔥🔥!!
Looking good
Don’t worry about comments Matt…keep doing your thing brother!! Awesome!
So learned something new…to precook the meats except of course for the shrimp.
Great gumbo, i put my chicken &sausage while cooking the gumbo. Bone in ...makes a difference. ❤
It is possible to eliminate all the slime that is caused by using okra in your gumbo by cooking it in a separate container and drying out all the slime prior to adding it to the gumbo. I never liked gumbo with okra due to the slime it produces until I realized the slime can be cooked out first. Now, it’s a staple in my gumbo but the slime has to be cooked out first.
It's not slimy in the gumbo
@@lgaines4086 the gumbo I had with okra that wasn’t cooked prior to was extremely slimy but I know the could come down to preparation and maybe the person who made the gumbo with okra didn’t know what they were doing. Going forward I gotta cook the slime out of mine because I don’t want to chance it.
Sauté them in some oil, olive oil, or vegetable oil and let them cool before putting them in your gumbo. When I do make the okra one I sauté mine in bacon grease.
LOVED "NO FLAVA LEFT BEHIND" YA DOING GREAT BROTHA, BETTER THAN SOME OF THE SOUTHERNS
Whenever I make gumbo, I just use my saved bottom brown from my fried chicken and pork chops I cooked. Easy roux for me!
I had duck gumbo one time, and it was delicious. I don't even like duck, but this was absolute fire!
We making Gumbo for Christmas dinner just leaving out the seafood 😊
Heyyy Matt happy Sunday MMIH 💕. Why the La folks on yo neck like this 😂. You clearly said your recipe …anywho 👉🏽🥣 plz
What brand of spatula are you using for stirring the roux? I have one that is heat resistant to 500 degree F but I still had a bit of silicone melting during my roux making. I prefer a flat bottomed spatula for more effective scraping. Thanks!
Brother man haters, gonna hate. Your gumbo looks spot on. Don’t listen to the naysayers in the comments. If they could do better, they would. But they can’t. So don’t worry about it.
Looks good as always. Do you have a recipe for gumbo collard greens?
Do you have a discount code for your spices you sell? 😊
Yasss!😊
Hello Matt.
If I understand correctly, okra is used to thicken the dish. Does it have to be pure or can you also use starch. I can get okra here at the local Turkish shop.
Greetings from germany
This looks good, I only use sausage and chicken and add gumbo file to it.
I use butter instead of oil for my roux. Better taste
Me too 😊
Louisiana checking in, like the way he made the roux. However, vegetable oil, and all purpose flour, 1 cup of each, makes the best roux.😢
Jasmine or basmati rice and fried cornbread
For the okra to not be slimy you have to saute that and cook some of the moisture out
It has been my experience that not all Andouille is the same or likable, can I as which brand you used? thanks
Can you use butter instead of oil
I make gumbo for every Christmas. I was taught by my grands who were from Louisiana. Roux needs to be dark chocolate or ion want it. Dungeonous crab is a game changer. I make my gumbo with dungeonous crab, chicken, shrimp, and hot saugeges. Delicious and better than what they serve in the French Quarters.
I have only used blue crab in my gumbo, but I will definitely try it with the dungess crab as it is my favorite. Thanks for sharing.
How about some leftover turkey in the gumbo? This would be perfect to make for those I-don’t-feel-like-cooking days.
I’d make a hefty batch to freeze.
My mom does this! She makes gumbo for New Year's and freezes some in separate bags, then takes a bag or two out and adds cooked meat to it to make a meal.
What kind of rice did you use?
The popcorn smell is not the end of the world. It adds to the flavor. It will be amazing. Do not through it out if it smells a little burnt.
I literally just made my first pot yesterday exactly like this before I even saw the video that’s crazy 😭😭😭😭😭
Many ways to make gumbo. Some are family recipes. "This is the way WE do it" kinda thing. Cajun grandaddy used turtle, duck, gator, crawfish and the likes. What i don't like is slime. I fry okra in oil til the slime is gone. Then dump it in. 🎉
My father used to fry his okra too with a little cornstarch and cornmeal to cut down on the slime. I still use his method and it works very well.
i made gumbo for thanksgiving i make a seafood stock wit dried shrimp lobster shell crablegs garlic celery carrots onion green onion bay leaves parsley ginger n W sauce n shrimp bullion and add it after my roux definitely elevates the dish
Checked the ingredient list before watching to see if there's okra. My grandmother made a killer gumbo (a recipe she took to the grave with her 😡). I've had some good gumbos since her passing, but none quite like hers. In comparing the various gumbos, I've learned that they really need okra to be delicious.
I’m British and having my first go at proper gumbo right now. I had it in Michigan about 10 years ago and really liked it. I thought I’d been making it ever since but from watching a few videos, I think I’ve more been making a Cajun fish soup type thing. Got a bit scared doing the roux. I’m used to making bechamel or white sauses but never anything that dark! I’m not sure you can buy okra here so I left that out. I did put tomatoes in because the first recipe I looked at said to (I found this video halfway through cooking!), have I ruined it? PS Worcestershire is pronounced wus-ter-sher. I’d strongly recommend a trip to New Road to watch Worcestershire play cricket if you ever get to visit England (even though I’m a Lancashire fan) 🏏
NOLA native. Good job but I hate okra 😂. My family loves to eat gumbo with a side of potato salad. My dad use to just add it straight to the bowl.
My mom, from Church Point, LA, didn't really care for okra either, we always used filé as a thickener instead. (It's sassafras leaves, nice flavor).
i love my chicken shredded in gumbo and more okra please!!!
I brown my flour first
yes! subtle but very nice touch👌
I think I’ve only had gumbo a few times ever. I am having Progresso can soup gumbo rn. I was just curious how close I was to real gumbo. I’m sure your gumbo is much better than progresso’s.
Im hungry 😂
My question is do you not put any seasoning in your roux??
Wait I almost spit out my drink. What did you call Worcestershire Sauce?🤣 5:57
No butter for taste?
Good point... me, I gotta have butter, ideally browned
Great recipe. Is the serving size for 4?
About 8
Yessss to the rough!
Does reaux have to be dark?
Southeast Louisiana here! I love your channel! I use jar roux myself! Keep the recipes coming!
My Cajun grandmother always fussed about "Yankees" ruining Cajun food. You did pretty well.
How many servings does this make?
I was worried. We always worry. But 🎉🎉🎉 you did it. Look… after the Disney disaster that didn’t even have a roux we’re just happy that a nice roux was involved. Other tip I didn’t hear you explicitly mention is you HAVE to simmer/boil/cook that roux down for at least an hour (preferably longer) before you eat it. You have to cook that raw flour taste out or it’s nasty. It’s kind of like red beans. It’s a dish you can simmer and leave alone for a bit depending on what you put in.
🔥🔥🔥🔥🔥🔥🔥🔥