Cajun Gumbo | How to Make Gumbo with Justin Wilson
HTML-код
- Опубликовано: 28 сен 2024
- Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: kentrollins.co...
#cajuncooking #justinwilsongumbo #cajungumbo
Used in this video:
Lodge 14 inch Dutch oven amzn.to/2nFQZSf
Propane camp stove amzn.to/2MG9vo9
Mesquite spatula www.kentrollin...
Green Chile Wine www.hatchchile...
Rode wireless mic: amzn.to/2ShDyEq
Ariat 25% Appreciate Sale (10/13 - 10/16/20): bit.ly/3ijoVLc
Clothing:
Shop Ariat.com - bit.ly/2Qh8iFf
Save 10% off your first order - bit.ly/2thgGLK
Cowboy Kent Rollin’s Favorites - bit.ly/2tCK2Vb
For more suggested products seen in our videos click here: www.amazon.com...
======================
Printable Recipe: kentrollins.co...
======================
Check out our BEST SELLING cookbooks, A Taste of Cowboy and Faith, Family and the Feast. Get your signed copy here: www.kentrollin...
Also available at bookstores nationwide, and Amazon amzn.to/2uBl4EM
---------------------------------
Connect with us!
/ cowboykentrollins
/ cowboykentrollins
/ kent_rollins
---------------------------------
Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
Note: Some of the above links are affiliate links, meaning at no additional cost to you, we may receive a commission for your click through and purchase.
Better than the cable channels. Clean, quality, funny, and instructive.
Food network has gone the way of MTV
Just cant beat ole Kent
Racheal ray
Pro america too.
@@jstepan8585 well said
Mr. Wilson was one of my favorites , not only was he a good cook and teacher, but a great story teller, as well.
As a fellow Louisianan, I was slightly concerned reading the title of this video, even if I have faith in Kent to do an excellent job. That being said, when he brought up Justin Wilson, I knew we were in for a treat! I grew up watching his shows, and now I'm full of nostalgia thinking back on those days haha. Good job Mr. Rollins!!!
The first time I heard Justin Wilson was probably 1976-77 at the Winnie Rice Festival in Winnie, Texas. Justin had 2 or 3 shows that day. I was there doing a Rice Judging Contest for our Highschool FFA.
I worked for The Texas A&M Rice Experimental Station. I guess I was Good at the different strains of rice.
I stayed knee deep in the Black Gumbo Mud in SE Texas for several years during Highschool. It was a great experience.
Me too:) and I’m a NOLA native. Every Sunday morning I watched Justin cooking.
Gumbo on a plate? You can’t cook obviously
I watched Justin Wilson myself. Between my momma, Justin, Emeril Lagasse and others, I learned to appreciate the art of cooking (for myself and family). Now I get to watch you. I do enjoy your cooking.
Same here except for me, it was my grandma, not my momma. My momma was a great cook, but when I took an interest in the kitchen, she would send me out to play saying she could do it easier and faster by herself. I would just sit at the table and watch her though, and learned some stuff anyway. But it was mainly my (southern) grandma and Justin that started my love of cooking!
Yep, my Granny, Mother, Justin, Graham Kerr-The Galloping Gourmet, and a local Dallas area personality, David Wade were all my teachers. Great influences all.
Kent,
I was proud to serve in the military and I did so for people like you! God Bless to you and Shannon. Thank you for the nod to Justin Wilson. It brought back some good memories. I used to watch his cooking show when I was younger.
I'm half Cajun with some awesome family cookout memories in Lafayette, Crowley Louisiana and lake Charles. My Cajun inlaws would make chicken fila gumbo. Put rice in the bottom of a bowl, ladle the gumbo on it with shredded chicken in it,place andoulie sausage on top and lay a scoop of mustard based potato salad with pickle relish and chopped onion in it on top of to one side of the bowl and enjoy.
We ate that along with a half bushel each of boiled crab and shrimp. Priceless memories especially with my Cajun uncles who had bigger than life personalities
I miss Justin Wilson's show--used to watch it on PBS with my mom, back in the day. Will definitely have to try this recipe, it looks delicious!
Thanks for watchingHope you enjoy
The nostalgia!
My hubby loved & adored Justin Wilson and learned how to cook with Justin Wilson on the weekends and would have his wine & cook alongside Justin.
I salute you SIR, you're one of my favorite cooks on the interweb! I enjoy all your videos and I also wanted to thank your family for all they do in the background as well. You guys are some of the best on youtube! Please keep making videos for the world to enjoy!
Love your shows!!! One thing I've run across when i've cooked gumbo for my friends outside of Louisiana... They all don't realize it's traditional to eat gumbo in a bowl like a soup. Adding a few boiled eggs to it or a potatoe salad on the side is common. Again love your cooking, watch often
Mr. Kent, I just discovered your channel here recently and I do enjoy watching you cook all those wonderful meals....I'm gonna be trying your Mommas meatballs n' mushroom cream sauce here SOON. Growing up in Louisiana and watching Justin Wilson myself, you definitely did him, and that gumbo, justice. Polite, wholesome, hard working, and good cooking folks who give thanks to the good Lord are hard to come by these days. For you, Mrs. Shannon, and your taste-tester, Thank y'all.
growing up in louisiana you should know that isnt gumbo. gumbo is quite literally a soup. that is creole stew
Cowboy Kent I just love the way you cook. Love love it all. I remember Justin Wilson I used to watch him all the time. But now I am hooked on you. Thank you and keep up the good work
I love the “how much? About right there I’d say” in every video its hilarious. That’s proof of the knowledge in this craft to create.
i miss ole Justin and his cooking shows with the cajun stories thrown in. he was one-of- a- kind. When he past, they threw away the mold. Lived down there many decades ago. those people know how to live. Love them all. Wanna go back before my time is up. Laissez les bons temps rouler.
Watching Justin Wilson was a lot of fun back in the day, I think he was on the PBS station. Gotta make a roux!
PBS for sure! Justin is pure good stuff!!
Just recently watched Paul Prudomme on YT; 54 minute special of gumbo, jambalaya, history, and character!❣👍👍😎🔥
I remember watching Justin Wilson when I was a kid!
I watched Justin Wilson growing up. Loved his bayou/Cajun ⚜️ humor 😂
Great recipes, too!
I just found this channel a few hours ago, and It's one of my favorites already. Love you cowboy!
I use to love watching Justin Wilson. Thanks for paying tribute to him.
Miss him I do, Thanks for watching
Always enjpyed Justins shows and recipes and Kent you did him with style.
Awesome tribute to Justin Wilson thanks Kent!
I miss him I do
Remember, Justin also said "if it ain't good for drinking, it ain't fit for cookin" (talking about wine)
For sure
Absolute truth!
I couldn't agree more with him on that topic
Cannot go wrong with Justin Wilson. Pioneer of cooking content. 👍 Killer recipe.
Thanks for watching
Loved Justin Wilson, Louisiana hot sauce on everything. I gha-rawn-tee!
Found this man at 2:00 am on a random RUclips deep dive, why did it take me this long to find this channel, 100% the fastest I’ve ever subscribed to a channel
The most important thing I learned from watching Justin Wilson is when you're cooking rice. Once you put the lid on it, you stand by with a wooden spoon to hit anyone who tries to take a peak before the time is up.
and let it rest 10 min before opening as well! good stuff
🤣 sooo true
Yup. Mom says about 45 min. or until no liquid + 15 to set once done for brown rice and if you touch that lid, you're gonna wish you were in hell.
@@patrickglaser1560 you're seriously going to suggest using a rice cooker on a guys channel who's major source of cooking is over a fire?
lol
So glad I found you have a RUclips channel, Kent! I was rooting for you on the Food Network some years ago....
BTW, I LOVED Justin Wilson's cooking show, too! I used to watch what I believe were hos "re-runs" on PBS in NC about 20 years ago. I was so sad when they dropped his shows - my hubs & I miss it!
Also, having lived in Texas now for 13 years Ive come to LOVE not only Texas cuisine, but our neighboring state of Luizianne, as well! My moith waters for Cajun & Creole delights as we pass through every time we pass through, & I've come to experiment with Cajun & Creole cooking @ home ever since.
Lastly, I LOVE the Beagle! I grew up with a sweet Beagle & I've had 2 Beagles nephews since! Though I'm a Momma to a sassy little Doxie now, I still LOVE Beagles!
Please keep doing what you're doing, Kent! 😁
Oh, & btw, you might want you tell viewers that Gumbos, Jambalayas, & Sauce Picantes go best with fragrant rices, such as Jasmine, Basmati, & TEXmati! 😁
I was a little under the weather today and I was talking to another guy that I could use a good bowl of gumbo. Thanks a video have an awesome day
The Farming Life , I had three with bad colds and one pneumonia. I gabbed a half gallon from the freezer and made rice. All three ate better and felt better the next day.
This brings back happy memories of watchung Justin Wilson cook and listening to his stories. I learned a lot watching him.
I gotta give props on actually making the roux from scratch (i woulda cooked it to be darker like a chocolate color) but you missed an ingredient in the holy cajun trinity. Onion, Bellpepper, an Celery. Glad to see someone show how easy a roux is to make though an you didnt burn it.
That's right! I wanted to see when someone was going to notice the lack of celery. What's up with that, Kent????
Cowboy you make me hungry, I love the way you cook, fresh, simple, love the wine too. God bless !
Ahhh....Justin Wilson aka, The Bard of the Bayou !!! “Don’t ever cook with any wine you wouldn’t drink” !!!
That doesnt narrow it down much.
@@bretkaiser7355 Don't use "cooking wine", which is wine so bad they can't sell it. So they dump a lot of salt in it and sell it to those who don't know better.
@@johnhobson9165 thanks for mansplaing this for me. Never would have guessed.
@@bretkaiser7355 why has that become a literal replacement for the word “explaining”?
Guarantee....
Justin Wilson & Kent Rollins cooking greats & storytelling genius. 😎
Now I know how to make a gumbo recipe.
Thanks mate much appreciated!
Hope you enjoy
Me being a little older than you, I was watching Justin Wilson when you were still little. I loved his manners and show. That being said, your gumbo looked delicious. Tnx to you twp and Beag. Papa Bob
Thanks Bob
How could anyone dislike a video of Kent Rollins cooking gumbo, I wish I could like this video more than once
Because if you know how a real gumbo is cooked (Spoiler this Ain't It). It pisses off people from South LA bad.
@@jarretthanagriff28 but Kent is a bad ass regardless if it's not traditional for y'all Cajuns. Still a good American cowboy why loves food family and the USA can't dislike that man
I agree he is a badass, and hope no one dislikes the man. I have tried alot of recipes, and enjoyed them all.
Wow, I have watched your stuff for a year or so now because I love your content and personality. I'm 53 and my mom had me watcching Justin when I was young. I am the cook for my lovely wife and son (had him late in life!) and I absolutely can see the story and interesting smile inducing content you do as being very comparable to Mr. Wilson's shows. Love and blessings from western NY!
Kent...those are what Justin used to call 2 "heaping" cups of wine. Enjoyed the video! 🤠
Kent and Shannon, thanks for tipping your hat and reintroducing your audience to the masterful techniques and tales of Justin Wilson. I spent a huge amount of time
watching Justin, Julia, Paul Prudhomme, and Grahame Kerr while working for PBS back in the 70's. As with your fine talent, I'm always amused, educated and left feeling at-home in your company, and you homage was delightful and so kind.
I looked at my clock wrong this morning and thought i was 20 minutes late. I got up got dressed and made really good time gettin to work. I was an hour early. Now im here learning to make gumbo an im not upset, I'm just happy its friday.
Thanks for watching and have a blessed day
Well, better to be early than late.
What wonderful memories. My daddy loved his story telling. Justin Wilson was great.
This dish looks mighty good like all your cooking, Kent, but I always thought gumbo had to have okra in it. Okra, also known as "gumbo", from where this stew gets its name. I'm from Georgia and we eat quite a bit of okra here!
Justin Wilson was a favorite of ours. I will be making your gumbo. Now you are a favorite cookie and personality. God bless you, Shannon and the Beag.
Thanks for watching and God bless you
I think everyone should just take a break and watch this channel. There would be no more riots or people yelling at each other. How can you stay mad after watching this
Because he's a white, God-fearing male. Exactly what they hate.
@Kolby olson Just a couple of trips past the crowds in one of those assault vehicles with the water cannon, with pepper spray instead of water, should quell their feathers somewhat.
@Just You must live in a fantasy world. They hate everything he stands for.
Lot of white privileged racists here!!
@@jamestimlin856 seriously. A bunch of bullshit. That’s not how good southern people are. We do not mess with this shit.
Gorgeous day here in SW Missouri. I think I’ll run to the store so I can make this tonight! 👍🏻 Thank you for including the recipe in the description, that makes shopping so much easier on us.
Thank you Kent & Shannon! We went to a new Cajun restaurant & I ordered some of everything! First time I had boudan balls and Omg! Life changing! :)
Sounds great! and thanks for watching
I live in Louisiana and can affirm Kent is doing it right! Once you learn to make a legit roux there are many wonderful things you can fix. For example, dark roux beef gravy, wonderful. Kent, thank you for the effort you put into your channel. God Bless!
I’ve been intimated to make some gumbo. This made it look so easy. Definitely going to try this out. Thank you!
Something so soothing listening to this guy talking about cooking 🍳
I never watched Justin Wilson as I was growing up, I wasn't into cooking. I still, somehow, infused a huge appreciation for him - enough to make me grin ear to ear every time I hear him speak and see the clips you showed. Now, you and Shannon are at the helm and I eagerly seek out each and every one of your vids!
God Bless and thank you to all three of you - and your canine buddies too. That gumbo looks absolutely divine.
Thanks for watching Randy and God bless you
Remember how Justin would measure out 1 tsp of salt in his hand and then he'd proofs it to the audience? He was a very good entertainer also.
That's how I learned to measure
I didn’t grow up watching Justin, a little before my time. But I enjoy going back and watching his stuff now. I must say though, we are lucky to have Cowboy Kent now. Different accent, same kinda honest charm and good cookin.
You left out two key ingredients, okra and filé. They are thought to be the ingredients that give gumbo its name. Okra is called ki ngombo and other variants in West Africa. Filé, powder made from dried sassafras leaves, is called kombo in Choctaw. However, you are in good company. Many people think that roux is the key ingredient, but to me it is just stew without the okra. As mentioned by others, in Louisiana (and here in Texas), Gumbo is served over rice in a bowl with a higher ratio of Gumbo to rice. Don't take me wrong. I loved your video, and that is a great recipe.
My mother-in-low said its was gumbo of it had okra and creole of it didn't. And with some fil'e. Mmmmmm
I cant do gumbo without file! Magical stuff! As for the okra, I don't care for it in gumbo, but to each their own.
@@rachelharris725 I like okra, but I know a lot of people don't. That is why you often see recipes like this without okra. I just think it should be called a mixed meat stew if it doesn't include the vegetable that gave it its name. Yes. I know I am tilting and windmills. No one is going to change the name.
@@gunlovingliberal1706 I like fried okra, just dont care for the slimness it gives in stews. That's probably because I was raised by my grandparents on a farm and my grandmother put okra in a lot of things. I've never met a vegetable I didn't like, just depends on the application. I've had gumbo in lots of Louisiana restaurants, some older than dirt, and very few put okra in it.
Big pass on the okra. I live in Thibodaux, just about the most southern city you can find in Louisiana, right on the gulf, and I don't know many people that put okra in their gumbo.
I gaaarrraannteee. Thanks Kent and Shannon..you have done Justin proud ..don't miss his lp albums of comedy stories...
Another brand new set of ingredients for me chilli wine who thought of that.I can't gets lot of these ingredients looks like I'm going to have to come over and sample some of that fine southern dining!
I have. Several of Justin Wilson records . And I loved to watch him cook .
You did him proud .God bless.
Thanks so much and God bless you
Where is the celery?
Where is the gumbo?
That always good in a Gumbo, files and okra too YUM
Growing up watching Justin Wilson, Jacque Pepin & Martin Yang on PBS. I learned so much about cooking. Justin Wilson is an American treasure.
After seeing your roux and the Justin Wilson snippet, I noticed his roux was darker than cast iron while yours was caramel colored... My Dad's (originally from Opelousas) finished gumbo was the color of Mr. Wilson's roux. How'd that happen...???
PS... Dad also added a small handful of okra with the onions, garlic, and bell peppers... Also (to be fair), my Mom's roux/gumbo looked like yours, buck lacked the intense flavor that my Dad's did. And in my family, both varieties are always good and welcomed...!!!
My husband found a video about baking the flour in the oven to darken it. Saves your arm.
Hey I was born in Opelousas. Grandma lived in Port Barre. Still have an uncle and a few displaced relatives around, most everyone else moved away. All of the women in my family were great cooks. Daddy was from Elton. Rice and gravy country! Most don’t know there’s several shades of Roux from blonde to chocolate in color. I grew up watching Justin’. Moms family knew the prudomme family when Paul was a kid. Yes we never mixed meats with seafood, no tomatoes and our trinity was onions, celery, bell peppers and always lots of garlic too. Yes we had designated gumbo bowls😂 As I have gotten much older I see people who like a thinner gumbo like soup and those of us who like it thicker like stew. Some people like okra and some don’t. We always had a bottle of file and hot sauce on the table. Usually always had French bread on the side to sop up last bit of gumbo in the bowl👍
The darkness of the Roux is dependent on how LONG you brown it - you're 'roasting' the flour to get the color you want. I've never seen gumbo made without equal portions of onion, bell pepper, and celery together.
@@TheLhester1965 I saw that done on America's test kitchen
@@bjclassic1950 I want to eat at your house!!!
I can barely remember watching old Justin Wilson back in the day as a kid I always loved the way he talked and made food look so yummy
I used to watch Justin Wilson all the time and loved his shows he truly was one of a kind loved the way he always talked Cheyenne pepper he was the one that introduced me to it and I love it he's missed but never forgotten.
Guarentoldya is now officially in my personal dictionary!
That’s moved up to the top of my list of your recipes to cook! Delicious and simple! Thank you Kent and Shan for another great video!! Always look forward to them!!
Wilson was a god!
Sir you are my favorite cowboy out there and the food is just wholesome . Thank you.
That gumbo knocks my socks off!!! So Good!!! Thanks Guys...Peace!!!
Bill
Thanks Bill for watching
I have to try this. Really enjoy those Justin Wilson throwbacks,watched him so many Saturdays.
Miss him I do
I do love gumbo! But why no celery as part of the “trinity” (onion, bell pepper, celery - and then Emeril would lot’s of “gaaalic”).
Yeah. Why no celery?
I think he simply forgot it. It is hard to imagine a cajun gumbo without celery.
@@kirbyhill3411
Yeah! Why!?
If onion, bell pepper and celery are the holy trinity, then garlic would be the pope.
@@asgrahim9164 Amen to that!!!
I just love watching this easy recipes. I make some of these now at the campsite to share with other campers. They come looking when the smells sneak through the woods. Thanks for the best outside cooking, Kent.
I started recording Justin Wilson's cooking show on VCR in 1983. Now I have no way to play my tapes.
You have the same great attitude, and style. God bless you, and your family.
I miss Justin I do, Thanks for watching and God bless you
I am Cajun and we don’t eat gumbo in a plate. Gumbo is a soup served over rice in a bowl.
Absolutely! A scoop of potato salad if you’re hardcore!
That "plate" was just a wider, more shallow bowl. It held everything together, thus it served it's purpose no differently than your typical bowl.
@@dbstelly no doubt
@@dbstelly You got to put it in the same bowl
Maw -Maw would have slapped Justin Wilson for cooking that gumbo !!! You don't put chicken with shrimp in the same gumbo, And for sure you don't put wine in gumbo . Justin was about as Cajun as someone from New Orleans !
i grew up watching Justin Wilson with my mother, one of my fondest memories
Great show, great person
That's pretty much exactly how I make my gumbo, only difference is I cook my roux until it's a good bit darker. Good both ways though. I miss watching him on TV, RIP Justin.
Thanks for watching
I loved watching Justin growing up
Honestly how have I never heard to warm the broth. So simple. Thank you, Cowboy.
Our pleasure!
I live in Springfield, Missouri and hope to make it to Branson to see you in person this month. Also, Jack Chaplain had very nice things to say about you on a recent network tv special. You guys should do a two part special together, half in Oklahoma, half in Connecticut. You guys are my favorites! (Along with Burger Scholar George Motz and bbq master Malcolm Reed.) You keep excellent company; much love to you, Shan, and the tail wagging critics. Cant wait for the next installment!
Thanks for watching and hope to see you there
I miss JW’s cooking show. Thanks for honoring a great.
His influence led me on a great road trip in ‘99 down to Louisiana for a week before I went off to MCRD San Diego.
Great show and great person
Haven't heard Justin in years, miss him
Justin Wilson, "Ah sho am glad for you to see me ah garrontee."
"How y'all are?"
Super good job Kent, Justin would have been proud of the dry land Cajon !! 👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻 That’s some powerful good eatin right there.
Thanks for watching
I loved Justin, but I dont believe he ever made a pot of gumbo in his life without celery. It's called the Holy Trinity for a reason
Yup. Onion, celery, bell pepper. Though I do use way more garlic than he did!😁
Kent is one of the greatest Americans alive today.
As Justin would say, "don't that pretty". Just need to add a story about a dog named Phideau and it would be perfect. Thanks Kent, Shan and Andy.
😆😂🤣👍👍
Thanks for watching my friend
Phydeaux
Big respect for you Sir, when i saw you raise the American flag high with pride as the wind blowing. I raise my Australian flag flying high with pride infront of my house since the day i migrated to Australia years ago after retired from the military. Changing them whenever it became old and discoloured due to weather outside, but never throw them away. All the old flags are kept in a safe place. Loves Hayliee (Australia) 😘😘😘😘😘
We thank you for watching
@@CowboyKentRollins keep the cooking vidz Rollin! Im always on the lookout for new recipes even im bad in cooking. Maybe its been too long i have been eating M.R.Es 😁.
Roux was kinda light!
I loved watchin' Justin back in da day. One of my favs lines was "Don't worry about the wine....it ain't gonna make ya drunk". Kent is such a great cook and entertainer. Keep the fire stoked Mr. Rollins!!
Thanks Jared for watching
Love me some Justin Wilson. I learned how to cook to his shows.
I miss him I do
As always, thanks for sharing your passion Mr. Rollins!!! God bless you and your!!!.. regards from Mexico 🇲🇽 😎
Nah
I appreciate that
Gumbo in a bowl, not a plate. Cook a gumbo and eat it the next day, after spending night in ice box.
You are absolutely right, and I applaud your willpower.
I never can hold off, but we always cook enough for the day after.
Well said
ALWAYS better the next day
I agree second day is always best, but I can't wait. Even though I will hoard it for a few days. Stews, Gumbo, Jamby, Green Chile....all best after the char light.
Louisiana is right between GA where I am and Oklahoma- gumbo forever!!! Plus red beans and rice! Love God, Family, Country & Flag!!! 🇺🇸
Warshed them shrimp baby.
Dear Mr Kent my family and I have officially watched ALL your videos and we are now rewartchin our favorites from your terrific channel. You are like the bob ross of cowboying-up a typically bayou dish
Good ol Mr. Wilson, definitely an inspiration. Thank you for sharing.
Glad you enjoyed it
I miss Justin Wilson. The stories and the good food. Thank you Ken for sharing him with us. PIG Hog! Out!
Perhaps the best Gumbo I’ve ever made. Thank you.
I loved to watch Justin Wilson!!!!
Me: Can this cowboy cook Cajun?
Me at 1:50: It just got real.
Cowboy Kent, you are the real deal. Love your genuine cowboy recipes. God Bless.
Thanks so much and God bless you
You guy's are such a blessing
Thanks
Thank you kindly Mr. Rollins I'll be making this recipe for my family this weekend and I'm perfectly confident of it's deliciousness
I LOVE Gumbo and your presentations
I'd never heard of this Justin Wilson guy til I watched Kent. I bet Kent grew up watching him on PBS! I watch all my cooking shows on there