O put it all in, that's what I do. Chicken thighs, shrimp,crab, sausage the whole works. Do your thang my friend. That gumbo is pumping and jumping!!! From a Louisiana native.❤
YES Chef you did us well !! I'm a Louisiana native, specifically New Orleans WHO DAT Y'all ! YOUR PRO TIPS WERE ON POINT. Gumbo is so personal and family oriented in Louisiana, I guess that's why everyone critiques it so passionately when someone else does it. You kept it very basic and true to the culture tho. I know it's very difficult to find most of our ingredients that give it that authentic New Orleans flavor but, you improvised quite well. There is a special kind of sausage most New Orleanians use in our gumbo in addition to the smoked sausage, and that is Pattons Hot Sausage, It comes in link form ,and in small and large buckets ( takes it to another level ). best cooked in the oven so you can drain off the fat. just squeeze it out of the casing , roll into mini meatball size balls , put them on a sheet pan and cook on 300 for 25-25 min and drain. add it to the gumbo at the same time you add the crabs. Also you're one of few chefs that use File', this herb is so underrated especially when it comes to gumbo. I like that you used Blue Crab too, "that is so New Orleans " The roux was perfect ! If you've never tried crab boil, try it, it has flavor and heat, ( only a cap full or less), you would add it when you add the crabs, you can omit the cayenne when using it. I only have one critique, you gotta have the the potato salad on the side ( my preference ) for the full experience. I really enjoyed your video , and I've become one of your newest subscribers. Let me know when you ready for an authentic new Orleans Yaka Mein recipe.
The taste test....truly not fair! Collecting the ingredients to make this. Thanks for breaking it down, I've wanted to make this for years but have been a bit intimidated. I got this!
The roux is hard to master. I had to do it 3 times before I did it right. Remember, if you have never burnt roux, then you haven't made roux. You got this.
Thank you sir for doing my hometown seafood gumbo you are a awesome blessed cook I plan on cooking my hometown New Orleans Louisiana seafood gumbo this week thank you for going step by step with everything about New Orleans Louisiana seafood gumbo my hometown I plan on cooking it this week
Ooohhh man that looks delish! Thank you for taking the time to show step by step how you make your gumbo! I will definitely give this a shot! Merry Christmas to you and yours!
@@Magnetic1908 Louisiana gumbo does not come from anywhere in Africa. The okra soup that enslaved Africans once made in New Orleans that consisted of mostly thick okra with some shrimp and crabs in it is from Africa. Louisiana gumbo on the other hand has a French roux (a gumbo without a roux is just a sin), andouille smoked sausage from the Cajuns and their German neighbors, filé powder from the Native American Choctaw of Louisiana, the holy trinity which is a French mirepoix with the carrot swapped out for the bell pepper of the Spanish sofrito (both France and Spain owned Louisiana) and plus there are many other ingredients that are put into gumbos such as Tasso ham and chaurice ( both from the Spanish, tasso was tasajo and chaurice was chorizo. Chaurice in New Orleans today is often called hot sausage) and things like ham as well. So in the end, a Louisiana gumbo is a dish of many influences and okra is not even the star anymore. It started as an African okra soup that was transformed into a multicultural stew of many influences by many influences (most of the ingredients in the gumbo like roux, trinity, filé, andouille/smoked sausage etc). The word gumbo comes from the French word gombo which means okra and is a borrowed word from the Congo word Quingombo. And gumbo in Louisiana started with okra yes, but it evolved into an “everything stew” of Louisiana and different versions of it were created with and without okra and nowadays okra is not mandatory in gumbo, it’s an ingredient that may or not be used. I’m a born and raised native New Orleanian and been eating gumbo my whole life, living in Louisiana my whole life and every grandmother and great grandmother I ever had made gumbo. Trust what I’m telling you.
@@IslenoGutierrezdid you even read ?😂😂😂 nobody said that . They said the actual name of okra is gumbo. Nobody said Louisiana gumbo came from Africa? Lord just read it’s not that hard
When I make gumbo, I bring up to a boil after the stock is put in. Then I put the fire dowm and let it simmer and let it go for at least two hours. There is probably 1000's ways to make gumbo because every family has their own way. Good job!!!
Hey Chef, I’m from ⚜️New Orleans⚜️ born and raised and I grew up cooking and eating gumbo my whole life and let me tell you that you did a real fine job. I would absolutely eat that gumbo you made. Man, I’m coming to get a bowl right nah… nah just playing 😛😛😛
I’m from New Orleans and you made a good gumbo. Your roux was on point and you nailed all your ingredients. Only difference with my gumbo is I do like okra in mine and I fry the slime out and put it in last but to each their own.
I am entered in a Gumbo cookout and have researched so many Gumbo tutorials. You are the only one that gave specific measurements and I being a stickler for making something the same every time I really really appreciate you taking the time to give the measurements.
A number of times you mentioned you don't do okra due to it being slimy. Try frying it a little before adding it to the gumbo, and it maintains its integrity and adds a nice flavor. Be sure to use more smaller vs fewer large for tenderness.
The looks beautiful. I truly believe food should touch all five of your senses and I believe you did that. The step by step instructions are so helpful. You took your time and I appreciate that. I knew you were the truth when I saw those live crabs. That’s only way my grandparents did crabs. They were live! Snapping and everything. Not cooked or wrapped in plastic and styrofoam. Thank you for this recipe
That's a fine gumbo cuz. I actually watched the whole thing, despite the smacking, which is hard to bear 😂. You do Florida proud and are a very well rounded cook.
I love your touts sa place my friend. In Cajun we say, mis on place. Everything in it’s place. The only way to prepare a Creole-Cajun dish with so many ingredients. I’m from So. Louisiana BRLA/NOLA ! Fah Sho!!!
That looks awesome. I have a family recipe but I'm trying to enrich things a bit, and just like the jambalya, this looks like the one for Thanksgiving this year! Thanks!
I like how people also assume that you have to go to Louisiana to get a good bowl of gumbo, I’m born and raised right down here on the Alabama gulfcoast Mobile, Alabama and we also have amazing gumbo here as well my mom makes gumbo for Christmas and it’s good. Now with that said let the good times roll tide roll. Mobile Alabama the home of Mardi Gras
Agreed! North Florida here! Gumbo is made everywhere down South! IMO, Southerners are some of the best cooks in the world and everyone places their own personal ideas on the original recipe, and this makes the flavor more special. It's wonderful!
I saute the okra first and add with the rest of the vegetables. Once it cooks with the gumbo for over an hour or so it completely disolves and just adds flavor and thickness. The more you want to see and taste the okra, the later you put it in. Good luck all!
Awesome video chef! A couple of times I’ve made gumbo, I’ve think I’ve had too much vegetables in my holy trinity. It overwhelmed my roux and turned it into a solid lump and I had to thin it out with too much chicken stock. It kinda messes the flavour up. Your technique keeps it so much nicer! Thanks brotha!!
I knew you were from Louisiana, the minute I saw you, I've been all over the country as a veteran, I had to move around. The Cooks/Chef's in Louisiana are the best in the world, amazing food. I've been to most of the states, lobster states and Louisiana are by far my favorite places to eat.
I’m not sure if anyone mentioned, but there are ways of getting the slime out of okra if that what keeps you from using it. Fresh okra has a unique aromatic scent and has flavor that you really want in a gumbo. The way I prepare it and cook it, you won’t know it’s in there. But anyway, to each his own… What is the name of the track you used in the background for the intro??
I don't use okra often, but when I do I toss the raw okra in a bowl with the trinity until thoroughly mixed and when I have my roux just right I dump that mixture into the hot roux and stir - the hot roux pulls the sugar out of the vegetables which balances the roux a bit but it also fries out most of the slime. I don't always do it that way since i never make gumbo the same way twice :-)
Aaaayee' I ♥️ Creole Gumbo and you took your time so anyone could learn. My home is in H-Town but my family is in New Orlean, Cali,Atlanta, Baton Rouge and we all cook ours the same but we add Qkra and a small amount of File'. I want or plan to prepare a big pot for Christmas 🎄 looks good I want some now You made me hungry for some...LOVE u and MERRY CHRISTMAS TO YOU..
@BigChefDro I fuks with yo recipes bro. I love making gumbo and jambalaya and I have incorporated a lot of what you do into what I do as well. Keep em coming Big Bro 💯
A Creole lady from New Orleans taught me to make gumbo. She used live crabs, but I use king crab. She passed and I miss her. She was a lovely Southern Belle.
Best way to get the slime out spray a little pam on cookie sheet pan lay orka spread out ,and pop in the oven for twenty minutes then flip over for another twenty minutes then should be good to go in pot.. I for got set temperature to 325
Okra is great in Gumbo…you cook the slime out first before adding it in the Gumbo..some people cook it on top of the stove..me I like putting it in the oven to dry the slime out. I and a Louisiana woman, born raised , Gumbo all my life..
Sorry to say but people in New Orleans have combined the two styles of gumbo meaning creole and cajun forever. My mom did it my wife dose it. Nothing new to Nola. Thanks for showing the world.
The way you get boiled okra not slimy is to add a teaspoon of vinegar in boiling water then you add the okra. Note: use white. Vinegar not apple cider vinegar and this was told to me by my grandmama.😊
Chef, from beginning to end with your process, you’re Solid!!! Going so far as to explain why the unsalted creole seasoning allows for an extension of its rich flavors is A-1. I’m a cook, and I’d like to think I know a talented professional. Thank you for sharing.
I just wish my hubby could cook😂
You are the best,I'm going to try it.
Thank you for your explanation and demonstration. You are good.
Wonderful dish, I call it Creole Gumbo Deluxe. Thanks for sharing.
Gumbo looks delicious thanks for sharing this recipe I'm trying your Gumbo
O put it all in, that's what I do. Chicken thighs, shrimp,crab, sausage the whole works. Do your thang my friend. That gumbo is pumping and jumping!!! From a Louisiana native.❤
YES Chef you did us well !! I'm a Louisiana native, specifically New Orleans WHO DAT Y'all ! YOUR PRO TIPS WERE ON POINT. Gumbo is so personal and family oriented in Louisiana, I guess that's why everyone critiques it so passionately when someone else does it. You kept it very basic and true to the culture tho. I know it's very difficult to find most of our ingredients that give it that authentic New Orleans flavor but, you improvised quite well. There is a special kind of sausage most New Orleanians use in our gumbo in addition to the smoked sausage, and that is Pattons Hot Sausage, It comes in link form ,and in small and large buckets ( takes it to another level ). best cooked in the oven so you can drain off the fat. just squeeze it out of the casing , roll into mini meatball size balls , put them on a sheet pan and cook on 300 for 25-25 min and drain. add it to the gumbo at the same time you add the crabs. Also you're one of few chefs that use File', this herb is so underrated especially when it comes to gumbo. I like that you used Blue Crab too, "that is so New Orleans " The roux was perfect ! If you've never tried crab boil, try it, it has flavor and heat, ( only a cap full or less), you would add it when you add the crabs, you can omit the cayenne when using it. I only have one critique, you gotta have the the potato salad on the side ( my preference ) for the full experience. I really enjoyed your video , and I've become one of your newest subscribers. Let me know when you ready for an authentic new Orleans Yaka Mein recipe.
Absolutely the real deal. 😋
Watch around 40 videos and finally found thr best one.
Thank you for your very through explanation of this recipe. It is very much appreciated by a novice to Gumbo.
Hell yeah that's some good cook
The taste test....truly not fair! Collecting the ingredients to make this. Thanks for breaking it down, I've wanted to make this for years but have been a bit intimidated. I got this!
The roux is hard to master. I had to do it 3 times before I did it right. Remember, if you have never burnt roux, then you haven't made roux. You got this.
Your an excellent teacher bro. Much appreciation!
Thank you sir for doing my hometown seafood gumbo you are a awesome blessed cook I plan on cooking my hometown New Orleans Louisiana seafood gumbo this week thank you for going step by step with everything about New Orleans Louisiana seafood gumbo my hometown I plan on cooking it this week
I want to know why this guy doesn’t have a million subscribers yet, he’s so good!
That's what I've been saying
I just subscribed on my first video.
Yes. I agree.
I agree with ya - he’s good!
Alright the south has the best food. I used to live in Naples, not the high end part of town but the close proximity. I love southern food.
You are the brother Gumbo making Bomb! That gumbo looks delicious. God bless you and your family 🙏
Omg that looks and sounds delicious, great job🤗
Ooohhh man that looks delish! Thank you for taking the time to show step by step how you make your gumbo! I will definitely give this a shot! Merry Christmas to you and yours!
A lot of people don’t like okra🥴. Here’s the scoop. For those who may not know the actual name of okra is gumbo. Yep, okra’s name is GUMBO😊.
Yep it comes from a country in west Africa I forgot the name of it. Gumbo = Okra
I Love my okra u can cook it so it want be slimy.
@@Magnetic1908 Louisiana gumbo does not come from anywhere in Africa. The okra soup that enslaved Africans once made in New Orleans that consisted of mostly thick okra with some shrimp and crabs in it is from Africa. Louisiana gumbo on the other hand has a French roux (a gumbo without a roux is just a sin), andouille smoked sausage from the Cajuns and their German neighbors, filé powder from the Native American Choctaw of Louisiana, the holy trinity which is a French mirepoix with the carrot swapped out for the bell pepper of the Spanish sofrito (both France and Spain owned Louisiana) and plus there are many other ingredients that are put into gumbos such as Tasso ham and chaurice ( both from the Spanish, tasso was tasajo and chaurice was chorizo. Chaurice in New Orleans today is often called hot sausage) and things like ham as well. So in the end, a Louisiana gumbo is a dish of many influences and okra is not even the star anymore. It started as an African okra soup that was transformed into a multicultural stew of many influences by many influences (most of the ingredients in the gumbo like roux, trinity, filé, andouille/smoked sausage etc). The word gumbo comes from the French word gombo which means okra and is a borrowed word from the Congo word Quingombo. And gumbo in Louisiana started with okra yes, but it evolved into an “everything stew” of Louisiana and different versions of it were created with and without okra and nowadays okra is not mandatory in gumbo, it’s an ingredient that may or not be used. I’m a born and raised native New Orleanian and been eating gumbo my whole life, living in Louisiana my whole life and every grandmother and great grandmother I ever had made gumbo. Trust what I’m telling you.
@@IslenoGutierrezdid you even read ?😂😂😂 nobody said that . They said the actual name of okra is gumbo. Nobody said Louisiana gumbo came from Africa? Lord just read it’s not that hard
Love slimy okra
When I make gumbo, I bring up to a boil after the stock is put in. Then I put the fire dowm and let it simmer and let it go for at least two hours.
There is probably 1000's ways to make gumbo because every family has their own way.
Good job!!!
Inspired! That roux is perfect color, too. I'll make mine tomorrow and watch the Rose Bowl parade and game. Now I need to watch all your videos!
Looks so good
Hey Chef, I’m from ⚜️New Orleans⚜️ born and raised and I grew up cooking and eating gumbo my whole life and let me tell you that you did a real fine job. I would absolutely eat that gumbo you made. Man, I’m coming to get a bowl right nah… nah just playing 😛😛😛
Best gumbo video I’ve seen yet.
THAT LOOKS AWESOME.. CHANGING MY RECEIPE.. GOTTA MAKE FOR MY DAUGHTERS BDAY. FEB 11TH, THKS.
New to the channel, loving this recipe 🤗
Thank you for the video! 😋🤗
YUMMY! I will try to make this gumbo. GREAT CHEF! I really enjoyed this video. Thank you.
I’m from New Orleans and you made a good gumbo. Your roux was on point and you nailed all your ingredients. Only difference with my gumbo is I do like okra in mine and I fry the slime out and put it in last but to each their own.
Best gumbo video yet.
I enjoyed watching you cook. Love this dish, you’re on your way to the top.
Really enjoyed your recipe. Loved your instructions. Thank you so much. I will use them with my gumbo for Christmas!
That is just beautiful!♥❤❤
I am entered in a Gumbo cookout and have researched so many Gumbo tutorials. You are the only one that gave specific measurements and I being a stickler for making something the same every time I really really appreciate you taking the time to give the measurements.
😂😂
I like the wAy you explane you’ recipe , I will be watching you
A number of times you mentioned you don't do okra due to it being slimy. Try frying it a little before adding it to the gumbo, and it maintains its integrity and adds a nice flavor. Be sure to use more smaller vs fewer large for tenderness.
It looks delicious. Wish I was there with you yummy!
very good presentation looks delicious. all the way from New Orleans Louisiana
The looks beautiful. I truly believe food should touch all five of your senses and I believe you did that. The step by step instructions are so helpful. You took your time and I appreciate that. I knew you were the truth when I saw those live crabs. That’s only way my grandparents did crabs. They were live! Snapping and everything. Not cooked or wrapped in plastic and styrofoam. Thank you for this recipe
Looks so good! It is great to see you enjoying it!
That's a fine gumbo cuz. I actually watched the whole thing, despite the smacking, which is hard to bear 😂. You do Florida proud and are a very well rounded cook.
FANTASTIC REVIEW! BRAVO
lol, omg, I’m hungry now!!!! I know it’s delicious!!! Great job chef!!
Oh my what a beautiful dish you made it just like I like it. Keep the good work up, and continued to pray. Have a great Thanksgiving, also be safe.😆👍🙏
Thank you. This is not an easy dish. It took me 3 takes to get the roux right.
Can't wait to try it. I can almost taste the goodness.
I love your touts sa place my friend. In Cajun we say, mis on place. Everything in it’s place. The only way to prepare a Creole-Cajun dish with so many ingredients. I’m from So. Louisiana
BRLA/NOLA ! Fah Sho!!!
think i found my forever gumbo receipt !!!!
Be careful that roux is nothing to play with.
Oh man...
.this Nebraska girl wants some Gumbo!!!! Looks so good and "sounds" even better!!!! Thanks for a great looking Gumbo!!!
That looks awesome. I have a family recipe but I'm trying to enrich things a bit, and just like the jambalya, this looks like the one for Thanksgiving this year! Thanks!
Chef…your gumbo looks yum-yummy delicious!🤤😋🤤😋🤤
I like how people also assume that you have to go to Louisiana to get a good bowl of gumbo, I’m born and raised right down here on the Alabama gulfcoast Mobile, Alabama and we also have amazing gumbo here as well my mom makes gumbo for Christmas and it’s good. Now with that said let the good times roll tide roll. Mobile Alabama the home of Mardi Gras
Agreed! North Florida here! Gumbo is made everywhere down South! IMO, Southerners are some of the best cooks in the world and everyone places their own personal ideas on the original recipe, and this makes the flavor more special. It's wonderful!
😞
THIS IS THE BOMB BRO. IM FROM THE NO. LOVE THIS SHOW…. BRING IT BRO
Would liked to see how you plate this! 😊
I saute the okra first and add with the rest of the vegetables. Once it cooks with the gumbo for over an hour or so it completely disolves and just adds flavor and thickness. The more you want to see and taste the okra, the later you put it in. Good luck all!
I agree❤
I make mine like that but we love okra!
Looks soooo 😋😋😋😋tasty
Yes, Chef!
Awesome video chef! A couple of times I’ve made gumbo, I’ve think I’ve had too much vegetables in my holy trinity. It overwhelmed my roux and turned it into a solid lump and I had to thin it out with too much chicken stock. It kinda messes the flavour up. Your technique keeps it so much nicer! Thanks brotha!!
I just wanted to say great job bro looks beautiful I love it
Will this soon as I get blue blue crab. When the okra
I knew you were from Louisiana, the minute I saw you, I've been all over the country as a veteran, I had to move around. The Cooks/Chef's in Louisiana are the best in the world, amazing food. I've been to most of the states, lobster states and Louisiana are by far my favorite places to eat.
😂😂😂 I'm actually a Florida Boy. Grandparents from from Syracuse, Georgia, and Alabama.
@@YESChefCreates Alright southern cooks are the best! 🏆
I’m not sure if anyone mentioned, but there are ways of getting the slime out of okra if that what keeps you from using it. Fresh okra has a unique aromatic scent and has flavor that you really want in a gumbo. The way I prepare it and cook it, you won’t know it’s in there. But anyway, to each his own…
What is the name of the track you used in the background for the intro??
We gotta collaborate so you can do your version. I can send you the music. Just let me know.
First time here. Subbed. Why? I loved the "Hello family."
😋 It's so good!!!!!!!
I don't use okra often, but when I do I toss the raw okra in a bowl with the trinity until thoroughly mixed and when I have my roux just right I dump that mixture into the hot roux and stir - the hot roux pulls the sugar out of the vegetables which balances the roux a bit but it also fries out most of the slime. I don't always do it that way since i never make gumbo the same way twice :-)
Aaaayee' I ♥️ Creole Gumbo and you took your time so anyone could learn.
My home is in H-Town
but my family is in New Orlean, Cali,Atlanta, Baton Rouge and we all cook ours the same but we add Qkra and a small amount of File'.
I want or plan to prepare a big pot for Christmas 🎄 looks good I want some now
You made me hungry for some...LOVE u and MERRY CHRISTMAS TO YOU..
Yes boil the shells doesn't take much longrt. More flavour
Some people fry their okra to get the slime out, but I'm lazy so I just cut it and put it in the food dehydrator overnight. Boom...no more slime.
Perfect RU CHIEF....from MD...
Lemond juice and oldbay is our thing on sea food from Baltimore
Wait! What? There's a lemon flavor Old Bay?
@@YESChefCreates Typo I'm sorry
Old Bay seasoning, lemon juice and black pepper is Baltimore Maryland holy Trinity of seafood 💯
It sounds good 😂
Nice color on roux
@BigChefDro I fuks with yo recipes bro. I love making gumbo and jambalaya and I have incorporated a lot of what you do into what I do as well. Keep em coming Big Bro 💯
Appreciate you big homie.
😊😊what is the ratio of Roux to stock or liquid? Thank you for this recipe beloved
Great gumbo. We should callable our recipes
0:46 😂 subscribed
A Creole lady from New Orleans taught me to make gumbo. She used live crabs, but I use king crab. She passed and I miss her. She was a lovely Southern Belle.
Great video my brother
Gumbo looks delicious. I dislike the slime from okra also. But going to make this recipe.
Are the written recipes available on the website?
🙌🏾🤤🥘yummmmmmmmm
I like okra in my gumbo sometimes. But we add it to the pot last so that it doesn’t become slimy.
Good idea. I love fried and pickled okra. Just can't do the slime.
Yes chef do you use dried shrimp this my first time watching you so far I'm enjoy ur video
Best way to get the slime out spray a little pam on cookie sheet pan lay orka spread out ,and pop in the oven for twenty minutes then flip over for another twenty minutes then should be good to go in pot.. I for got set temperature to 325
Awesome
Okra is great in Gumbo…you cook the slime out first before adding it in the Gumbo..some people cook it on top of the stove..me I like putting it in the oven to dry the slime out. I and a Louisiana woman, born raised , Gumbo all my life..
You bad Good job 😁🤣🤣
heres an idea for a project, a vegetarian gumbo
You need at least a 10 quart gumbo pot. That dutch Oven is not deep enough to add your stock.
I live in New Orleans.
I have a gumbo pot.
Hey man. Can you make a cornbread recipe, maybe a red beans a rice?
Sorry to say but people in New Orleans have combined the two styles of gumbo meaning creole and cajun forever. My mom did it my wife dose it. Nothing new to Nola. Thanks for showing the world.
Yep, We just don't do tomatoes tho
Got my volume turned all the way up and your voice is still very quiet. Maybe check your volume please 🙏🏽 😊❤
You can tell from the kitchen curtains this chef didn’t come to play😂
😂😂😂😂 I hated those curtains. Finally got rid of them.
@@YESChefCreates my mom has had those curtains up for 30+ years 😂
The way you get boiled okra not slimy is to add a teaspoon of vinegar in boiling water then you add the okra. Note: use white. Vinegar not apple cider vinegar and this was told to me by my grandmama.😊
Or fry it
Liked and subscribed 👍enjoyed the video 🥣Aloha 🤙🌺
Can i fry my chicken in the sausage fat? Or will it be to much fat?😊
@@lilisusan sounds good to me
I jwould like your opionl on your resteraunt experience experienceo]]]
How much "gumbo file" do you put in the gumbo.
1 tbsp
Cast iron skillet and fry Dat okra down to get the slime out you also get that good scorch to the okra..
Give me some family 😂😂😂😂
Chef, from beginning to end with your process, you’re Solid!!! Going so far as to explain why the unsalted creole seasoning allows for an extension of its rich flavors is A-1. I’m a cook, and I’d like to think I know a talented professional. Thank you for sharing.