my mom showed me how to make a roux and a month later she passed away. She grew up in plaquemine parish and always a dark roux was used. I know hers was thicker and darker but you are one of two videos that shows a proper louisana roux. thxs for the great memories. now I know I can make it like just like my mom would have wanted me to.
For all of yall complaining that Denay's Gumbo isn't thick enough...well, Denay just took that off the stove and outa the pot. Gumbo is always better the next day after all the flavors have had a chance to marry together, while in the fridge. The consistency of that gumbo is gonna be perfect the next day (cause it's gonna thickin' up while chillin' in the fridge). Thanks for sharing your wisdom and knowledge with us Denay...it's much appreciated.
Oh YourTruthSerum2000, that warms my heart. Thank you. It is am amazing recipe. I had a food truck owner who sold it during COVID and still sells this Gumbo recipe today. He said it was a life saver.
This looks out of this world! I have been CRAVING gumbo! I like your technique of adding the vegs toward the last part of making the roux to draw out the water and flavors; adding a couple of bay leaves as it simmers, as well as some fresh (or dried) thyme and a teeny bit of oregano gives it real good flavor. I think today I'll add some big juicy shrimp at the end too! My mouth is SO watering!!
I watched this video for the first time over 6 years ago. I can't tell you how many times I've watched it since then. At the time I was living in Baton Rouge and wanted to learn how to cook gumbo. My Cajun buddies had already taught me how to cook jambalaya, but no one ever had time to show me how to cook gumbo. After watching many videos this is the one I settled on and it turns out I made an excellent choice! I've gone from not knowing how to cook gumbo to making gumbo that my Cajun friends are jealous of and it's all thanks to this video. The only thing I can add to what Denay teaches in this video is to caramelize your onions, when pre cooking the chicken make sure to get a little caramelization on it too, pre sweat your other vegetables(not the green onions), and get a temperature gun to monitor the temperature of the roux as you cook it. I cook my roux between 380 and 420 degrees and constantly work it with a silicone spatula. I have to keep a close eye on the temp. It takes me 45 minutes to an hour to cook a roux. Once I get it to the color I want I kill the heat and continue to work the roux until it has cooled down to below 300 degrees then add the vegetables and start building the gumbo. I'm sure that others do this very differently, but this is what I have found to work for me and it produces a fantastic gumbo! Thankyou again Denay for giving us this wonderful video!
@@gchow6009 I caramelize the onions first then sweat the other vegetables in a separate pan. I also precook the chicken in a separate pot. You could cook them all in the same pot. I think I'll do that the next time I cook a gumbo. For me the most important thing is to have everything ready to go before I start the roux. Once that is going there is no stopping. I cooked a gumbo the other day and let the pot get away from me. I burned the roux and had to start it over. The end product was awesome so I'm not complaining!
I loved your recipe and I fell in love with your kind and patient personality. I appreciate you inviting us into your world for a little while and all the hospitality you bestowed. Thank you, from Texas.
I have seen many gumbo's made Miss Denay, but I have to say that yours is the most traditional I have seen.... your very articulate and you "speak my language", so to speak.. thanks for the recipes and the experience....
Well said Jay. I was thinking the very same thing. This was a very well thought out video. I'm from St. Louis and made a trip to New Orleans not too long ago. On the way back I made sure to try Gumbo. And can't begin to express just how fantastic I thought it was. Denay spelled this out in a very easy and detailed way. And if my guess is right. I'll be having some of that wonderful stuff tonight. What did we ever do without the internet? lol
Michael Gino Bovaconti I like her recipe too. My husband is from LA and his family add a whole, peeled, boiled egg to their gumbo and I was put off at first. It makes the gumbo so much better though. They also use turkey necks, which I just can’t bring myself to do. I’ll stick with a shredded chicken or chicken breasts.
This is one nation, isn't it? One land My family came across the landbridge and were the One of the 6 original families to populate the Americas. We traveled South off along the Mexican golf. Overtime. Branching out into the Whole of the Continent We are all the children of earth especially when you live in a country that is built on taking culture from everyone else and making it your own
@topredog Thank you so much! You are too kind. I have been cooking Louisiana food for more than 25 years and my mother, grandmother and great-grand mother were amazing cooks and bakers. I know more than most how important it is to pass these treasured recipes down to the next generation and all who want to learn them. Thanxs again! Have a wonderful day and "Laisse le bon temps rouler" !
I’ve watched this video so many times over the last 10 years… Felt like I should comment and tell you thank you for helping me perfect my own gumbo. This video gave me the foundation I needed. Thank you so much. God bless.
Denay, I have watched this video, at least a dozen times and use it as the benchmark for gumbo, and, oh yes I got to have the okra...to me it is incomplete without it....I love okra in any form...so thanks for a really articulate and pro recipe....
Whew! Thought I'd lost it. Another video showed a bassakwards gumbo recipe. Now I know my memory hasn't abandoned me all together, because you made it just as I remember from childhood. 2 thumbs up! Was almost a bad day...after I found out they're making fried pies with canned biscuits and calling them traditional. If gumbo was made all crazy these days I was just going to cry. ;-) thanks for the video, I could smell my childhood for a minute there.
Thank you for this wonderful tutorial on making gumbo. This is the best video I have seen. The tips make a big difference! I can hardly wait to make my next pot of gumbo.
I just moved to Florida and I have really been wanting to make an authentic southern gumbo. I have read and seen a lot of preps for gumbo. I have to say that you seem very knowledgable. You're techniques make since and i have ruled out maybe 10 recipes thanx to your insight. Thank you
I do love tou video on how to make a Roux, and its excellent, im not from Nola's but ive been making Gumbo in the last few years and getting tips from cooking channels and so far the Gumbo hasnt been bad, really decent because i definitely uses the Trinity and im raised eating Okra fried with green onions We had a garden, mother from the south
I am stunned by the casual rudeness here. How people who have been given so much by their god... whoever he may be...find it easy to act so small. I believe the quote is Pride goeth before destruction...a haughty spirit before the fall. Ma'am...thank you for the recipe...for the time you took and out of the love you came to share this with us. My first gumbo recipe. Merci. A bientot!
Mike Youngblood She’s referring to some of the comments by people who “swears their is thee only right way to make gumbo”. There’s a few... this video was awesome in my opinion but some think their opinion is law.
Mike Youngblood I agree hands down! This is the one I use to make mine and although I tweak lil things cause I like it with some heat, it’s aways a winner! Shoot, I made a pot last night after watching the video again LOLOL
oOoo Looks so delicious!!! I will definitely try this recipe out once I find all the seasonings. It's pretty hard to find the seasonings. Thank you so much for posting up this video.
omgoodness...this is an amazing sounding recipe for a heavenly gumbo! I've tried gumbo recipes before and they were very good, but this is over the top. Loved your demonstration of getting a really dark roux. Thank you! Can't wait to make this! :D Yum
SUBSCRIBED!! My friend, that metal stirrer against that cast iron pot is brutal! That's just me talking. I would use some type of nylon spatula. Bon appetit'!
I use a blend of lard and olive oil for my roux. The texture and flavor is awesome! Also, I generally do a 2:1 ratio of oil and flour. I totally agree that a black roux has a very rich flavor to your gumbo. Of course, I use Andouille and I put OKRA in mine. I do like to brown my OKRA first (so it's not slimey) .
Lard is what we used in mexico because there was no such thing as cooking oils. That was our cooking oil and the food tasted amazing. And the lard isnt processed its organic
One of my favorite parts in making gumbo is perfecting the roux, what I usually do is saute the sausage let it release the oils or a fry some bacon and use Bacon oil to make the roux.
Mark, you are absolutely correct. There is nothing better than making an amazing roux for your Gumbo. And a bacon or sausage roux is totally the best. Thanks for sharing.
I watched a video by Justin Wilson on making gumbo. He used olive oil. Now, I know you don't care what anybody says about olive oil but Justin Wilson isn't just anybody. Canola oil would be low on my list for fats to use in a roux. I made mine with clarified butter and it was delicious. A roux is equal parts flour and fat by weight which comes out to be about 2 to 1 by measure. That's how Justin does it and Julia Child as well. However, the fat you use is less important than the method.
Looks good Ms Denay. I've a friend in the UK that wanted to make a Gumbo - he's never had one before. I sent in your video here as a teaching tool for him to learn to make an authentic Gumbo. Thank you!!
Thank you for this, really informative. I'm in Australia and there's a restaurant that used to serve it and I loved it, so I want to make it for myself. Lots of great tips you've given with an emphasis on authenticity. Can't wait to give it a try (assuming I can get all the ingredients here).
Dear Denay I have purchased all the ingredients for your gumbo. I am going to set up the seasoning tonight. I will start my rue in the morning after chopping up my vegetables and go from there. It will be my first Gumbo and my wife is already smacking her lips. MMMMMMM thats some good. I will keep you posted how I do. My wife no longer cooks do to health and I try to very her diet to keep her eating. Thanks Lee from Florida.
Hi again. I could not get file powder or saffron and was told I could yous shrimp boil. Reading ,I find that okra was used before file powder. Any advise? I have okra.
Lee, the gumbo file offers a distinct flavor to the gumbo. You can use the Shrimp boil, if you are making a seafood gumbo, with shrimp, crab... Shrimp boil can sometimes be quite spicy, so use a delicate hand and taste as you go. If you're not adding seafood, leave it out. The roux will add the flavor. If you have a spice shop in your area, call them and see if they have gumbo file, you can just purchase a tiny amount of the herb if sold in bulk, so it is not costly and it will last in a airtight jar for at least a year. I hope this helps.
The okra is used as the thickener and I use both saffron (also a thickener) and the okra. As I mentioned above, the saffron has a unique flavor, memorable. The okra will thicken your gumbo and it will thicken when it cools and is served the next day. Gumbo is a dish that gets better with time.
Great video and detailed explaination of roux. I have made my roux for nearly 20 years now but I do mine differently. I make a big batch and put it into the freezer and add it later. Your way is more correct, by adding the trinity to the hot, fresh roux. My gumbo isn't thick at all, more like soup but I like it that way. I have never added okra but it looks interesting. Now that I have moved into South Texas, I can get andoille sausage at the store. I used Eckrich before and like it fine! Thanks
I love the darkness of your Roux and I also love the ingredients in this Gumbo, you made it easy to understand and follow the instructions!! THAMKS for a easy way to make something I love to eat!!!
Excellent job. I'm cajun and my family has been making roux for centuries. The only thing I do differently is add a couple of bay leafs and some no salt cajun seasoning which I get from a local company here in Louisiana.
Thanks Denay I can't wait to try this next weekend. I didn't grow up eating this in the mid West but I want to start the tradition of making food like this in my family.
@WarpAssassin Thanks so much! My grandmother was born in New Orleans and my mom grew up in Clinton, LA eating Louisiana cookin! I know to be authentic gumbo it is best to use andouille sausages, or homemade smoked pork sausage, but that is often not available in some parts of the country. As my grandfather use to say, there is the United States of America and Louisiana. Thanks again...
For those of you that may not be comfortable with making the roux, you do not have to make as dark of one. If you are worried about burning it, don't hesitate to stop at a medium brown. It may not be quite as rich, but it won't ruin your gumbo.
Here's a tip: if you use okra, first soak it in white vinegar for about 5 minutes, then rinse it off. It will now stay firm and not break-up or get slimy when you add it to your gumbo!
Awesome tip Tonio, I have heard of this before and will try it when I make my Seafood Gumbo for Mardi Gras in 2017! Yep...gonna have a new Seafood Gumbo video coming soon!!! Thanks again.
My family lets the okra simmer in a separate pan with a can of diced tomatoes or Rotel until its no longer slimy and then add it to the gumbo. Extra step of course but no slime.
First , I just wanna say that's its nice to see someone with the same name . My name is Denay as well . Second , your gumbo looks great . I plan on making a seafood gumbo for Christmas. Thanks Ms. Denay .
@showenough ...and remember to check the ingredients label on the File' powder, there are some companies that will cut the powder with thyme and it will give your gumbo a bitter taste. Just an FYI!
Denay, I don't know if you are still active, but I must tell you that I have to watch this vid at least once a year. You cook like Justin Wilson and I cook like you. I had worked out my own gumbo recipe and the saw this. Just what I do. LUV
Hi Lord... I'm still around. Thank you, you're too kind. I have been cooking for more than 50 years and my mom is 93 and still cooks all the old Louisiana recipes. Thanks for stopping by, I truly appreciate your kind words.
I was in the French Quarter(june 2019)I had my first-ever plate of gumbo...how do i explain...its like smoked sausage water with everything in it but the kitchen sink🍛🍖🍤🍚🍲😲
Mrs.Davis just wanted to say thanks. I combined your recipe with another and it worked out just fine. (And yes I used canola oil) Family loved it this Christmas Day 2014. I actually prefer a soup type jumbo. It handles much better. 1cup flour 1cup oil and 3 quarts ckn stock low sodium. Remember to heat the stock alittle b4 adding to your holy grail. Um um good
I can't wait to try this recipe. It looks so much better. It sounds like you know your stuff and if it tastes as good as it looks then you're a miracle worker.
Yes, oil is spooned off the top and gumbo should rarely be eaten same day. If allowed to cool the oil will float to the top and is more easily removed.
Me: sees person adding blonde roux and tomatoes to their "gumbo"...leaves their video and heads to this one. Wonderfully done. Was looking for a variation on the theme, but we make our gumbos pretty similarly and I'm happy with that.
Thank you Banyormo...everyone has there own way to making Gumbo, but this recipe has been in my family forever. My mom is in her late 80s and is the #1 Gumbo Queen in our family :-)
Thank you so much Denay. That was very well thought out and explained. I've recently tried Gumbo for the first time while on a trip through New Orleans. And totally flipped over it. And with your very clear instructions I might just be able to do it for myself now. Back in the day we used to have to rely on the people around us for a recipe like that. Now we have you. ;-)
Thank you Michael! I've been cookin Louisiana food for more than 40 years, my mom is from LA, 88 years old and believes Louisiana cookin is truly special, dare I say magical. Thanks again!!!
Tried it the first time. I was really anxious about burning my Roux. But I succeded and all went well :) The smell of the dark roux reminded me somewhat of popcorn... is that possible? :D
Wild right! I agree. It's what frying fat and flour smell like. I remember my grandmother making this in a huge Dutch over in the yard because the roux would smoke up the house. These are memories you can't forget. Your family will always know when it is gumbo time when they smell your roux cooking!
@@cookingwithdenay oh I'm so looking forward to make this a regular dish! We're germans but like to expand our cooking with international dish. So, your gumbo is going in rotation to sushi, butter chicken, labskaus... and I think this will suit it well :) One last thing: I got a friend interested in the topic, and I showed her your tutorial. Her response was "That's good! That lady sounds like a women cooking gumbo should sound like!" :D Okay I'm off, thanks for replying and thanks for sharing your recipe :)
A tip from Cajun country (I was born and raised in Lafayette, LA).....A dollop of cool potato salad on the side, reeeeeally makes it special. You can plop the dollop on the side inside the bowl with the gumbo, don't mix it around....just shovel potato salad with spoon then submerge spoon in gumbo "coat it with gumbo". Or serve potato salad separately on side and follow same "submerge" technique....also garnish your gumbo with fresh green chopped onion before serving
+Andrea E I'm from the Livingston/EBR Parish area. I also sprinkle chopped green peppers on top of my gumbo before serving. My grandparents would serve potato salad on the side when i was a kid. I should try it this winter for my next seasonal batches :) thanks for the reminder!
You are absolutely right, the word for okra is gumbo, and you can not make a real gumbo without okra. They are inseparable. In my house we make a sausage and okra gumbo. And you better not stand between the pot and my family when it is ready.
Charles Lambeth there is some argument about the etymology of the word gumbo. Some say it comes from the Choctaw word for file. Many cajuns make gumbo without okra like my family. We are from Southern Louisiana, Houma.
Evan, unfortunately there are no markings on this Dutch oven, it belonged to my mom who is 89 and she got it from her grandmother who passed away at 102 years. It has been in the family forever and will be passed down to my daughter. Sorry I can't share more info.
Thank you for taking the time to show us your skills. I prepared Gumbo today using your technique and I must say, there’s a flavor explosion going on in my family’s mouths right now😩OMG. Blessings🙏🏾
Fry the okra first and it won't be slimy. Also, use fresh chiles instead of powder. Use fresh garlic instead of powder. Use fresh stock instead of canned. If you have the chance, always use fresh ingredients.
drk321 she said it in te video and use only but fresh ingredients except the okra was frozen but it’s hard to find so get off her back and pay attention.
I would never dream of making gumbo without okra. Not only does it lend its name to the dish, but it thickens the gumbo as well. Yes, her gumbo looks a bit thin, but that is what you want when you're serving it over rice. And as others have stated, it'll be thicker on Day 2.
Thanks for the gumbo lesson! Nice video, great communication, and I can tell there's also love in your cooking. Never discount the love ingredient folks!
I don't have canola oil, and I use coconut oil? I love your explanations in this! I have to tell you, my 2 year old daughter was watching this with me pretended to stir whenever you did. It was adorable 😊
Lauren, you need to use an oil with a high heat point, like avocado, peanut, palm and sesame oil; or you can use canola, coconut, or grapeseed. I am so happy your daughter enjoyed watching the video. I learned to make gumbo watching my mom too and she's now 88 years old. Thanks for sharing.
Richard, vegetable oil is great, I had Canola oil on hand. My mom is 88 years old and she said back in the day, folks used lard. You have to use an oil with a high heat point, so Canola, Vegetable and lard all work well. I have not used other oils.
Corrections on the holy trinity. It’s NOT just celery and bell pepper. It’s celery, bell pepper, and onions. But the gumbo looks good. Also coming from Cajun country. 😀
You do realize trinity means 3 and She listed all three ingredients. We're you looking for a reason to try to correct her or was it that difficult to hear or rewinding didn't seem like a logical choice to you?
As a Southerner that grew up with "biscuits'n'gravy" - that gravy also starts with a roux. So everytime I hear people talk about the 45 minutes to an hour that they spend making roux just baffles me. Southern gravy roux takes about 5 minutes and gumbo roux - as shown here - takes about 5 more minutes. You just have to stay on top of it. As in NEVER LEAVE THE STOVE! There are so many RUclipsrs teaching roux in the oven now. How cumbersome! Remember this: the darker the roux the thinner the gumbo will be. Lighter roux is thicker than darker roux. I actually personally prefer the flavor of a dark roux over the flavor of a very dark roux, plus it's a better thickening agent that way. I'm certain it's because I did not grow up eating gumbo.
Denay, Thanks for posting this recipe. I have made it twice, the second time was today, it is on its last simmer right now, and WOW I feel like the Gumbo Man!!! lol I have always liked gumbo and have always wanted to learn how to cook a gumbo. All the ladies in the office always talk abut making gumbo an how much work it was and they make every now and then because of the the cook time. So I was kind of intimidated of making it. Anyway I found your post and went for it and I LOVE IT! Thanks for the help. H
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my mom showed me how to make a roux and a month later she passed away. She grew up in plaquemine parish and always a dark roux was used. I know hers was thicker and darker but you are one of two videos that shows a proper louisana roux. thxs for the great memories. now I know I can make it like just like my mom would have wanted me to.
For all of yall complaining that Denay's Gumbo isn't thick enough...well, Denay just took that off the stove and outa the pot. Gumbo is always better the next day after all the flavors have had a chance to marry together, while in the fridge. The consistency of that gumbo is gonna be perfect the next day (cause it's gonna thickin' up while chillin' in the fridge). Thanks for sharing your wisdom and knowledge with us Denay...it's much appreciated.
Thank you Kobalt, it's like most soups and stew. If you can hold out til the second date you will be richly rewarded. Thanks for posting!!!
Exactly
Facts
You can increase the roux to make a thicker gumbo. And, Yes, Kobalt is correct, this gumbo will thicken up over night.
Thats true. Thats why i do mine a day ahead never the day of. Great vid!!
I’m still using this recipe years later and it’s a hit with my family!!
Oh YourTruthSerum2000, that warms my heart. Thank you. It is am amazing recipe. I had a food truck owner who sold it during COVID and still sells this Gumbo recipe today. He said it was a life saver.
Ditto! Thank you Ms. Denay!
This looks out of this world! I have been CRAVING gumbo! I like your technique of adding the vegs toward the last part of making the roux to draw out the water and flavors; adding a couple of bay leaves as it simmers, as well as some fresh (or dried) thyme and a teeny bit of oregano gives it real good flavor. I think today I'll add some big juicy shrimp at the end too! My mouth is SO watering!!
I watched this video for the first time over 6 years ago. I can't tell you how many times I've watched it since then. At the time I was living in Baton Rouge and wanted to learn how to cook gumbo. My Cajun buddies had already taught me how to cook jambalaya, but no one ever had time to show me how to cook gumbo. After watching many videos this is the one I settled on and it turns out I made an excellent choice! I've gone from not knowing how to cook gumbo to making gumbo that my Cajun friends are jealous of and it's all thanks to this video. The only thing I can add to what Denay teaches in this video is to caramelize your onions, when pre cooking the chicken make sure to get a little caramelization on it too, pre sweat your other vegetables(not the green onions), and get a temperature gun to monitor the temperature of the roux as you cook it. I cook my roux between 380 and 420 degrees and constantly work it with a silicone spatula. I have to keep a close eye on the temp. It takes me 45 minutes to an hour to cook a roux. Once I get it to the color I want I kill the heat and continue to work the roux until it has cooled down to below 300 degrees then add the vegetables and start building the gumbo. I'm sure that others do this very differently, but this is what I have found to work for me and it produces a fantastic gumbo! Thankyou again Denay for giving us this wonderful video!
@Nick D do you caramelize vegetables and sear the chicken first and use the same pot to make the roux? Thank you.
@@gchow6009 I caramelize the onions first then sweat the other vegetables in a separate pan. I also precook the chicken in a separate pot. You could cook them all in the same pot. I think I'll do that the next time I cook a gumbo. For me the most important thing is to have everything ready to go before I start the roux. Once that is going there is no stopping. I cooked a gumbo the other day and let the pot get away from me. I burned the roux and had to start it over. The end product was awesome so I'm not complaining!
Thank you Nick, and you are right, caramelize those onions. I appreciate your post more than you know!!! 🙏
You have the best manner. Are you a teacher? You sound like a teacher who might teach small children. You have that patient way of instructing.
I loved your recipe and I fell in love with your kind and patient personality. I appreciate you inviting us into your world for a little while and all the hospitality you bestowed. Thank you, from Texas.
Thank you, Glinda.
Finally! Someone on RUclips who is making Roux correctly!
I have seen many gumbo's made Miss Denay, but I have to say that yours is the most traditional I have seen.... your very articulate and you "speak my language", so to speak.. thanks for the recipes and the experience....
Well said Jay. I was thinking the very same thing. This was a very well thought out video. I'm from St. Louis and made a trip to New Orleans not too long ago. On the way back I made sure to try Gumbo. And can't begin to express just how fantastic I thought it was. Denay spelled this out in a very easy and detailed way. And if my guess is right. I'll be having some of that wonderful stuff tonight. What did we ever do without the internet? lol
Thank you, Jay Bird, so glad you enjoyed the video.
Michael, you are too kind. So glad you enjoyed the Gumbo.
Michael Gino Bovaconti I like her recipe too. My husband is from LA and his family add a whole, peeled, boiled egg to their gumbo and I was put off at first. It makes the gumbo so much better though. They also use turkey necks, which I just can’t bring myself to do. I’ll stick with a shredded chicken or chicken breasts.
Jay Bird
Yes!! My family does this as well
Makes it extra yummy
Thanks for sharing your authentic gumbo recipe. Your unselfish and clear tutorial is greatly appreciated 😍💖
This recipe is ALWAYS my go to when making gumbo!! Thank you so much for sharing.
I am 5 videos in and yours is the first one to make Gumbo properly... IE - You actually made a roux!
Well done, looks great
Gumbo belong to Louisiana like jazz & soul :-)
This is one nation, isn't it? One land My family came across the landbridge and were the One of the 6 original families to populate the Americas. We traveled South off along the Mexican golf. Overtime. Branching out into the Whole of the Continent We are all the children of earth especially when you live in a country that is built on taking culture from everyone else and making it your own
Good job Denay , people don't understand that you can personalize your own Gumbo to your taste. You made a good honest Gumbo and I'm sure it was good!
@topredog Thank you so much! You are too kind. I have been cooking Louisiana food for more than 25 years and my mother, grandmother and great-grand mother were amazing cooks and bakers. I know more than most how important it is to pass these treasured recipes down to the next generation and all who want to learn them. Thanxs again! Have a wonderful day and "Laisse le bon temps rouler" !
I’ve watched this video so many times over the last 10 years… Felt like I should comment and tell you thank you for helping me perfect my own gumbo. This video gave me the foundation I needed. Thank you so much. God bless.
Denay, I have watched this video, at least a dozen times and use it as the benchmark for gumbo, and, oh yes I got to have the okra...to me it is incomplete without it....I love okra in any form...so thanks for a really articulate and pro recipe....
Thank you Jay Bird, I love the okra too. Have a Happy Thanksgiving!!!
Whew! Thought I'd lost it. Another video showed a bassakwards gumbo recipe. Now I know my memory hasn't abandoned me all together, because you made it just as I remember from childhood. 2 thumbs up!
Was almost a bad day...after I found out they're making fried pies with canned biscuits and calling them traditional. If gumbo was made all crazy these days I was just going to cry. ;-) thanks for the video, I could smell my childhood for a minute there.
Thank you for this wonderful tutorial on making gumbo. This is the best video I have seen. The tips make a big difference! I can hardly wait to make my next pot of gumbo.
I just moved to Florida and I have really been wanting to make an authentic southern gumbo. I have read and seen a lot of preps for gumbo. I have to say that you seem very knowledgable. You're techniques make since and i have ruled out maybe 10 recipes thanx to your insight. Thank you
Simmer the cut okra in a big skillet in about 1/4 inch of vinegar till vinegar is gone. Okra won't fall apart and no slime. Great video!
You make me homesick, lady. I thoroughly enjoyed watching you cook. Thank you for sharing a piece of yourself with us all!
Love finding no tomato Louisiana recipes.
Thanks Denay... From some very happy tastebuds in Sydney Australia!!!
Thank you, bisiiki!!! You're too kind.
I do love tou video on how to make a Roux, and its excellent, im not from Nola's but ive been making Gumbo in the last few years and getting tips from cooking channels and so far the Gumbo hasnt been bad, really decent because i definitely uses the Trinity and im raised eating Okra fried with green onions
We had a garden, mother from the south
I am stunned by the casual rudeness here. How people who have been given so much by their god... whoever he may be...find it easy to act so small. I believe the quote is Pride goeth before destruction...a haughty spirit before the fall. Ma'am...thank you for the recipe...for the time you took and out of the love you came to share this with us. My first gumbo recipe. Merci. A bientot!
Thank you Zholla Mychalis, you kind words are truly appreciated.
Casual Rudeness ????, I must have missed that...........
Mike Youngblood She’s referring to some of the comments by people who “swears their is thee only right way to make gumbo”. There’s a few... this video was awesome in my opinion but some think their opinion is law.
@@Zunzhine7 Well in M.H,O, the Lady NAILED Gumbo.
Mike Youngblood I agree hands down! This is the one I use to make mine and although I tweak lil things cause I like it with some heat, it’s aways a winner! Shoot, I made a pot last night after watching the video again LOLOL
oOoo Looks so delicious!!! I will definitely try this recipe out once I find all the seasonings. It's pretty hard to find the seasonings. Thank you so much for posting up this video.
omgoodness...this is an amazing sounding recipe for a heavenly gumbo! I've tried gumbo recipes before and they were very good, but this is over the top. Loved your demonstration of getting a really dark roux. Thank you! Can't wait to make this! :D Yum
Thank you, Chris. Please let me know how your gumbo turns out...love to hear from you.
Great video. I liked your step-by-step approach.
Thank you reglavcor!
Best roux ive ever made thanks denay 👌🏾😁
Just had a cold front come through SE Texas. Making this tonight!
SUBSCRIBED!! My friend, that metal stirrer against that cast iron pot is brutal! That's just me talking. I would use some type of nylon spatula. Bon appetit'!
Dear Denay! Thank you for this recipe.
Greetings from Europe / Vienna.
I use a blend of lard and olive oil for my roux. The texture and flavor is awesome! Also, I generally do a 2:1 ratio of oil and flour. I totally agree that a black roux has a very rich flavor to your gumbo. Of course, I use Andouille and I put OKRA in mine. I do like to brown my OKRA first (so it's not slimey) .
I hear ya George. I have heard a lot of folks use half lard and olive oil... I'll have to try that. Thanks for dropping by.
Lard is what we used in mexico because there was no such thing as cooking oils. That was our cooking oil and the food tasted amazing. And the lard isnt processed its organic
What’s your mixture for lard and olive oil? 1 cup of each? 2:1 olive oil/lard : oil?
I love your recipe/video Mrs. Denay
Nice vid....Seafood gumbo is my all time favorite meal....
Thanks you...I will make a Seafood gumbo, it's one of my favorites too.
excellent recipe denay, thanks
Thank you Joe!
One of my favorite parts in making gumbo is perfecting the roux, what I usually do is saute the sausage let it release the oils or a fry some bacon and use Bacon oil to make the roux.
Mark, you are absolutely correct. There is nothing better than making an amazing roux for your Gumbo. And a bacon or sausage roux is totally the best. Thanks for sharing.
No one wants bacon flavored gumbo
@@tommcdonnell436 Agreed
Excellent gumbo. Love how you've kept it simple.
I watched a video by Justin Wilson on making gumbo. He used olive oil. Now, I know you don't care what anybody says about olive oil but Justin Wilson isn't just anybody. Canola oil would be low on my list for fats to use in a roux. I made mine with clarified butter and it was delicious. A roux is equal parts flour and fat by weight which comes out to be about 2 to 1 by measure. That's how Justin does it and Julia Child as well. However, the fat you use is less important than the method.
Olive oil becomes carcinogenic at high heat.
Looks good Ms Denay. I've a friend in the UK that wanted to make a Gumbo - he's never had one before. I sent in your video here as a teaching tool for him to learn to make an authentic Gumbo. Thank you!!
Thank you Rainey! Did you know today, Oct. 12, 2019, is National Gumbo Day!!! Yay!!!
Thank you for this, really informative. I'm in Australia and there's a restaurant that used to serve it and I loved it, so I want to make it for myself. Lots of great tips you've given with an emphasis on authenticity. Can't wait to give it a try (assuming I can get all the ingredients here).
Thank you Eamon, let me know how it turns out.
i love this video!!!! She actually talks you through! I dont see how anyone can "dislike" this video!
Dear Denay
I have purchased all the ingredients for your gumbo. I am going to set up the seasoning tonight. I will start my rue in the morning after chopping up my vegetables and go from there. It will be my first Gumbo and my wife is already smacking her lips. MMMMMMM thats some good. I will keep you posted how I do. My wife no longer cooks do to health and I try to very her diet to keep her eating. Thanks
Lee from Florida.
Thank you Lee, please keep me posted and take your time. The key is to have everything ready, as you can see in the video. Enjoy!
Hi again. I could not get file powder or saffron and was told I could yous shrimp boil. Reading ,I find that okra was used before file powder. Any advise? I have okra.
Lee, the gumbo file offers a distinct flavor to the gumbo. You can use the Shrimp boil, if you are making a seafood gumbo, with shrimp, crab... Shrimp boil can sometimes be quite spicy, so use a delicate hand and taste as you go. If you're not adding seafood, leave it out. The roux will add the flavor. If you have a spice shop in your area, call them and see if they have gumbo file, you can just purchase a tiny amount of the herb if sold in bulk, so it is not costly and it will last in a airtight jar for at least a year. I hope this helps.
The okra is used as the thickener and I use both saffron (also a thickener) and the okra. As I mentioned above, the saffron has a unique flavor, memorable. The okra will thicken your gumbo and it will thicken when it cools and is served the next day. Gumbo is a dish that gets better with time.
Saffron is not a thickener.
Great video and detailed explaination of roux. I have made my roux for nearly 20 years now but I do mine differently. I make a big batch and put it into the freezer and add it later. Your way is more correct, by adding the trinity to the hot, fresh roux. My gumbo isn't thick at all, more like soup but I like it that way. I have never added okra but it looks interesting. Now that I have moved into South Texas, I can get andoille sausage at the store. I used Eckrich before and like it fine! Thanks
I love the darkness of your Roux and I also love the ingredients in this Gumbo, you made it easy to understand and follow the instructions!! THAMKS for a easy way to make something I love to eat!!!
Hi there! Do you have a seafood gumbo recipe as well? Thank you for the joy you brought me from this video 💜
Excellent job. I'm cajun and my family has been making roux for centuries. The only thing I do differently is add a couple of bay leafs and some no salt cajun seasoning which I get from a local company here in Louisiana.
And absolutely no cumin or dry mustard!!
I LOVE a thinner Gumbo. When it gets too thick it's like eating syrup in my opinion. Great Video Denay!
Finally someone who know how to make a good gumbo with a dark roux as the foundation. This is how my family makes it.
Thank you, you're so kind.
Thanks Denay I can't wait to try this next weekend. I didn't grow up eating this in the mid West but I want to start the tradition of making food like this in my family.
I can feel the soul in your gumbo ❤
Thank you!!!
@WarpAssassin Thanks so much! My grandmother was born in New Orleans and my mom grew up in Clinton, LA eating Louisiana cookin! I know to be authentic gumbo it is best to use andouille sausages, or homemade smoked pork sausage, but that is often not available in some parts of the country. As my grandfather use to say, there is the United States of America and Louisiana. Thanks again...
For those of you that may not be comfortable with making the roux, you do not have to make as dark of one. If you are worried about burning it, don't hesitate to stop at a medium brown. It may not be quite as rich, but it won't ruin your gumbo.
Thanks for sharing Gabrielle.
I just use the powdered roux with chicken stock. You are a hard worker and we love you for that.
Here's a tip: if you use okra, first soak it in white vinegar for about 5 minutes, then rinse it off. It will now stay firm and not break-up or get slimy when you add it to your gumbo!
Awesome tip Tonio, I have heard of this before and will try it when I make my Seafood Gumbo for Mardi Gras in 2017! Yep...gonna have a new Seafood Gumbo video coming soon!!! Thanks again.
I just add the okra near the end...maybe the last 15 mins or so...helps thicken but keeps it's shape.
Absolutely! I don't think Gumbo is Gumbo without okra!
Good information..thanks💜
My family lets the okra simmer in a separate pan with a can of diced tomatoes or Rotel until its no longer slimy and then add it to the gumbo. Extra step of course but no slime.
First , I just wanna say that's its nice to see someone with the same name . My name is Denay as well . Second , your gumbo looks great . I plan on making a seafood gumbo for Christmas. Thanks Ms. Denay .
@showenough ...and remember to check the ingredients label on the File' powder, there are some companies that will cut the powder with thyme and it will give your gumbo a bitter taste. Just an FYI!
Just followed your recipe and it's delicious! Thank you, Ms. Denay!
So glad you enjoyed it Clemente... Happy Cooking!
This is a great video, I work at a barbecue joint and we make gumbo when we can. Ya helped me be a better cook, thank you!
Thank you Matt....so glad I can help!
I loved your demonstration best one ever you answered every question before it could be made. You need an television show.
Denay, I don't know if you are still active, but I must tell you that I have to watch this vid at least once a year. You cook like Justin Wilson and I cook like you. I had worked out my own gumbo recipe and the saw this. Just what I do. LUV
Hi Lord... I'm still around. Thank you, you're too kind. I have been cooking for more than 50 years and my mom is 93 and still cooks all the old Louisiana recipes. Thanks for stopping by, I truly appreciate your kind words.
@@cookingwithdenaygood to hear from you...hope you are enjoying the holiday season!
Perfection, Ms. Denay! Looks WONDERFUL!
Great color on your roux! I've seen a lot of video recipes for gumbo, and most of them don't cook the roux long enough.
I’m going to try your recipe ma’am . You are very informative and I like it. Great job on demonstrating. 😊
Only had gumbo once or twice but this gumbo looks amazing
Thank you...you're so kind.
I could watch you cook all day!! Thanks for putting this thorough video together! I feel super confident in making my gumbo!
Thank you, you're so kind.
I was in the French Quarter(june 2019)I had my first-ever plate of gumbo...how do i explain...its like smoked sausage water with everything in it but the kitchen sink🍛🍖🍤🍚🍲😲
Hi Denay - I always find myself coming back to this video. Thanks for showing me how to attempt gumbo
I’m confused why this is in my recommendation but I’m Louisiana proud!
Mrs.Davis just wanted to say thanks. I combined your recipe with another and it worked out just fine. (And yes I used canola oil) Family loved it this Christmas Day 2014. I actually prefer a soup type jumbo. It handles much better. 1cup flour 1cup oil and 3 quarts ckn stock low sodium. Remember to heat the stock alittle b4 adding to your holy grail. Um um good
My first gumbo was delicious. Thanks Denay!
I can't wait to try this recipe. It looks so much better. It sounds like you know your stuff and if it tastes as good as it looks then you're a miracle worker.
Been wanting to try to make gumbo for my family and you seem to simplify it enough for someone like me lol thank you, I’ll be trying this soon🙏🏾❤️
Looks really delicious. I will try this tomorrow!
Yes, oil is spooned off the top and gumbo should rarely be eaten same day. If allowed to cool the oil will float to the top and is more easily removed.
This looks yummy. I like you following traditional preparation of this wonderful dish.
Thanks!
Me: sees person adding blonde roux and tomatoes to their "gumbo"...leaves their video and heads to this one. Wonderfully done. Was looking for a variation on the theme, but we make our gumbos pretty similarly and I'm happy with that.
Thank you Banyormo...everyone has there own way to making Gumbo, but this recipe has been in my family forever. My mom is in her late 80s and is the #1 Gumbo Queen in our family :-)
Denay
Well to me this did it right.
Thanks again Banyormo!
Nothing wrong with tomatoes. There's various ways to make gumbo around the state, all authentic.
Thank you so much Denay. That was very well thought out and explained. I've recently tried Gumbo for the first time while on a trip through New Orleans. And totally flipped over it. And with your very clear instructions I might just be able to do it for myself now. Back in the day we used to have to rely on the people around us for a recipe like that. Now we have you. ;-)
Thank you Michael! I've been cookin Louisiana food for more than 40 years, my mom is from LA, 88 years old and believes Louisiana cookin is truly special, dare I say magical. Thanks again!!!
Tried it the first time. I was really anxious about burning my Roux. But I succeded and all went well :)
The smell of the dark roux reminded me somewhat of popcorn... is that possible? :D
Wild right! I agree. It's what frying fat and flour smell like. I remember my grandmother making this in a huge Dutch over in the yard because the roux would smoke up the house. These are memories you can't forget. Your family will always know when it is gumbo time when they smell your roux cooking!
@@cookingwithdenay oh I'm so looking forward to make this a regular dish! We're germans but like to expand our cooking with international dish. So, your gumbo is going in rotation to sushi, butter chicken, labskaus... and I think this will suit it well :)
One last thing: I got a friend interested in the topic, and I showed her your tutorial. Her response was "That's good! That lady sounds like a women cooking gumbo should sound like!" :D
Okay I'm off, thanks for replying and thanks for sharing your recipe :)
Yummy!! Looks delicious!
A tip from Cajun country (I was born and raised in Lafayette, LA).....A dollop of cool potato salad on the side, reeeeeally makes it special. You can plop the dollop on the side inside the bowl with the gumbo, don't mix it around....just shovel potato salad with spoon then submerge spoon in gumbo "coat it with gumbo". Or serve potato salad separately on side and follow same "submerge" technique....also garnish your gumbo with fresh green chopped onion before serving
I'm from Bossier City, LA and though I'm from the Northern part of the state, I agree 100% about the potato salad.
+Brittany Fowler :)
+Brittany Fowler :)
+Andrea E I'm from the Livingston/EBR Parish area. I also sprinkle chopped green peppers on top of my gumbo before serving. My grandparents would serve potato salad on the side when i was a kid. I should try it this winter for my next seasonal batches :) thanks for the reminder!
My husband is from Vacherie LA and they do this also it's incredible!
Great teaching video! Thanks for doing this!
You are absolutely right, the word for okra is gumbo, and you can not make a real gumbo without okra. They are inseparable. In my house we make a sausage and okra gumbo. And you better not stand between the pot and my family when it is ready.
Charles Lambeth there is some argument about the etymology of the word gumbo. Some say it comes from the Choctaw word for file. Many cajuns make gumbo without okra like my family. We are from Southern Louisiana, Houma.
We never use okra in gumbo...Lake Charles Louisiana
Looks good thanks for sharing
Denay, I would love to see your jambalaya recipe if you have one.
Also, that is a really nice Dutch Oven you have.. What is the brand?
Evan here's the link for the Jambalaya recipe. ruclips.net/video/hsl9w-0WEVg/видео.html
Evan, unfortunately there are no markings on this Dutch oven, it belonged to my mom who is 89 and she got it from her grandmother who passed away at 102 years. It has been in the family forever and will be passed down to my daughter. Sorry I can't share more info.
No need for apology, that makes it even cooler.
Thank you for taking the time to show us your skills. I prepared Gumbo today using your technique and I must say, there’s a flavor explosion going on in my family’s mouths right now😩OMG. Blessings🙏🏾
Thank you so much!!!
Fry the okra first and it won't be slimy. Also, use fresh chiles instead of powder. Use fresh garlic instead of powder. Use fresh stock instead of canned. If you have the chance, always use fresh ingredients.
drk321 she said it in te video and use only but fresh ingredients except the okra was frozen but it’s hard to find so get off her back and pay attention.
I would never dream of making gumbo without okra. Not only does it lend its name to the dish, but it thickens the gumbo as well. Yes, her gumbo looks a bit thin, but that is what you want when you're serving it over rice. And as others have stated, it'll be thicker on Day 2.
Exactly. The word Gumbo means okra in Swahili (African). Without okra, it’s just a seasoned stew.
POWERFUL AMAZING DELICIOUS DENAY . THANKS FOR YOUR TIME AND SHARING YOUR GIFT. ● BROWN FAMILY. 💜DAPHNE COTTON.
Thank you, Daphne, you are too kind.
Thanks for the gumbo lesson! Nice video, great communication, and I can tell there's also love in your cooking. Never discount the love ingredient folks!
I don't have canola oil, and I use coconut oil? I love your explanations in this! I have to tell you, my 2 year old daughter was watching this with me pretended to stir whenever you did. It was adorable 😊
Lauren, you need to use an oil with a high heat point, like avocado, peanut, palm and sesame oil; or you can use canola, coconut, or grapeseed. I am so happy your daughter enjoyed watching the video. I learned to make gumbo watching my mom too and she's now 88 years old. Thanks for sharing.
What about vegetable oil? Most people I've asked (Louisiana folks) use vegetable oil instead of Canola.
Richard, vegetable oil is great, I had Canola oil on hand. My mom is 88 years old and she said back in the day, folks used lard. You have to use an oil with a high heat point, so Canola, Vegetable and lard all work well. I have not used other oils.
I'm making this ASAP my stomach growing watching this excellent job Ms.lady!!!
Thanks, Kevin! You're too kind.
Ha I made perfect gumbo my first time!
Just made your recipe for the first time. Also first time makin roux so its a tad light but it tastes amazing!! Thank you!!
Corrections on the holy trinity. It’s NOT just celery and bell pepper. It’s celery, bell pepper, and onions. But the gumbo looks good. Also coming from Cajun country. 😀
You do realize trinity means 3 and She listed all three ingredients. We're you looking for a reason to try to correct her or was it that difficult to hear or rewinding didn't seem like a logical choice to you?
As a Southerner that grew up with "biscuits'n'gravy" - that gravy also starts with a roux. So everytime I hear people talk about the 45 minutes to an hour that they spend making roux just baffles me. Southern gravy roux takes about 5 minutes and gumbo roux - as shown here - takes about 5 more minutes. You just have to stay on top of it. As in NEVER LEAVE THE STOVE! There are so many RUclipsrs teaching roux in the oven now. How cumbersome!
Remember this: the darker the roux the thinner the gumbo will be. Lighter roux is thicker than darker roux. I actually personally prefer the flavor of a dark roux over the flavor of a very dark roux, plus it's a better thickening agent that way. I'm certain it's because I did not grow up eating gumbo.
Amen Clifton Mcnalley, where would we be without gravy made from a roux... thanks for dropping by.
Very helpful video!
i think the "soupy" gumbo is better than the thick gravy type stuff. she did add a lot of chicken stock though. good recipe.
personally I like mine a little more on the thick side
I like mine thick!!
Courtney James yeah I don't like that super thin gumbo
GOD BLESS TEXAS!!!!
Denay, Thanks for posting this recipe. I have made it twice, the second time was today, it is on its last simmer right now, and WOW I feel like the Gumbo Man!!! lol
I have always liked gumbo and have always wanted to learn how to cook a gumbo. All the ladies in the office always talk abut making gumbo an how much work it was and they make every now and then because of the the cook time. So I was kind of intimidated of making it.
Anyway I found your post and went for it and I LOVE IT! Thanks for the help. H
i love gumbo with okra
debra henry Yes!!! Creole style....
From Lake Charles , La , I love okra n my okra