Thank you all for watching our very first attempt at making Chicken & Sausage Gumbo! We had so much fun exploring this classic Louisiana dish, and we hope we did it justice! ! It's a soul-warming dish perfect for cold days or gatherings, and it’s a true representation of the multicultural influences in Louisiana cuisine. Let us know in the comments if you’ve tried gumbo before or if you have any tips for next time! Have a favorite recipe you want us to try? Drop your suggestions below - we’re always up for a new kitchen adventure! Don't forget to like, subscribe, and hit the notification bell so you never miss another family cooking moment with us! We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! Mr H and Family XX Subscribe to our Channel: ruclips.net/channel/UCcUmDzk4GRQjZMm6IhLsWEg?view_confirmation=1 USA GRIZZLY BLOCKS & MORE - Use this link and automatically get 10% off www.grizzlyblocks.com/?ref=MRHANDFRIENDS *We will receive a small commission for any purchases Check out these Popular Smoking / BBQ videos: We Bought a Smoker: ruclips.net/video/LzKx0vlNnLI/видео.html Coopers Pit BBQ: ruclips.net/video/ldaX36aNmYM/видео.html Terry Blacks: ruclips.net/video/ociQXLEU49Y/видео.html Goldee's: ruclips.net/video/XUiV8wAQIFY/видео.html Becaome a H Patreon !! get free merch, NEW REACTIONS exclusive to Patreon, Zoom chats and much more behiond the scenes Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends #britstryamericanfood #gumbo #southerncooking #comfortfood #usfoods #tastetest #brits #recipe #foodie #southernfood Join this channel to get access to perks: ruclips.net/channel/UCcUmDzk4GRQjZMm6IhLsWEg/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun! Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_RUclips Facebook: facebook.com/MrHandFriends Threads: www.threads.net/@mrhandfriends Discord: email mrhandfriends@gmail.com for the up to date link
So glad to see you trying gumbo, a dish I have eaten all my life, and, cooked for years. I wanted to send y'all a recipe several times! Always with a roux (the color of an old copper penny) and never sausage with seafood, only with chicken or game. In etouffee's the roux should be peanut butter colored, for gumbo, dark. In South Louisiana it's gumbo season all year round. Actually, believe it or not, roux from a jar (made in Louisiana of course) is really good. Also, never use file until the gumbo is served! Mrs. H used the perfect sprinkle of file. The gumbo was made perfectly. Before you try a seafood gumbo, instead of Potato Salad (which is a New Orleans tradition) try the SW Louisiana tradition of an oven roasted sweet potato. There is something about the hot sweet potato slathered with butter that works remarkably well with the rich gumbo.
It is pronounced FEE-Lay. (this is where Acadian French came after the Napoleonic Wars) You guys know enough about America to find an old Hank Williams song called "On The Bayou". Fillet Gumbo is all over that track. Do try the wild duck and squirrel (also rabbits and quail) as suggested by Rosedach.
Okra in the UK can be found in West African markets. Check out Queen's Market and Bims African Food Store. In west Africa, okra is called gombo, the orgin of the term gumbo.
I'm not sure if anyone else mentioned it, but that smoky flavor isn't just from the sausage: it's from the roux. The darker the color, the most intense the flavor of it, and that flavor is that wonderful smokiness. A dark rue (or a brick rue, so called because it's the color of dark red bricks) is fantastic for making things like a nice, smoky barbecue chicken stew or a rich bean soup.
Heh! I always thought this was an old wives tail. I screwed up a pot of stew awhile back and brother-in-law told me to do this. IT WORKS! Turns out my brother-in-law is not completely useless. 😉
Spectacular job. I am a Cajun from south louisiana and a chef from New Orleans. Never season the gumbo until the very end. You never know how much seasoning is in the sausage.
Born and raised in South Louisiana until my late 50’s, my only real criticism is that you were eating it more like a rice and gravy meal when you should put a small amount of rice in a bowl and then fill the bowl with the gumbo. Other than that, I’m impressed that you did so well. I hope you enjoyed our native cuisine.
Cajun girl here who always makes home made roux… short cut here.. start your oil/flour on stove in cast iron skillet/ transfer to a 350 oven and stir every 20 minutes for about 1 and a half hours.. comes our dark chocolatey every time without having to baby sit it
Thanks for that tip! I baby-sit mine for the about 40-45 minutes it takes, constantly stirring. My wrist is already worn out by the time it comes to actually make the gumbo, lol.
I tried this technique for the first time recently, and I'm never going back. So much easier, and less likely to scorch (just takes a little more time)
Don’t be confused by the terminology, but gumbo is actually a stew by definition. It’s just a very particular stew based on the areas and cultures (Cajun or creole) that developed it using their particular ingredients. Good stuff and yes, Southerners will eat it even when it’s hot outside. That’s what sweet tea is for…taking the edge of that heat off. :)
Mrs H, you know what's really difficult? Cooking & prepping food for a camera! You do so many things upside down, backwards, left-handed, sideways, and more, and you do it so gracefully! I'm so proud of you!
I think those are all difficult things Mrs. H. manages so well, but what about the patience she shows with Mr. H. jumping all around like he just drank 10 cups of coffee and a few cups of sugar.
@@MrPenguinLife Where I live it stays that cold for almost half the year...I wish more people up here knew about gumbo, I'm sure they'd love it! The closest thing we eat regularly is chicken wild rice soup, but even then it's really not fair to compare it to gumbo. Definitely need to make it sometime
@@MrPenguinLife Yeah but if you only got to eat gumbo when it got cold outside it would be a sad life! I have to say that back in the 70's I lived just outside of New Orleans (in Metairie)...and the food in Louisiana is some of the best I have ever had in my 70+ years. I don't really want to ever live in New Orleans area again but I really miss the food from there.
That is a good looking gumbo. You did a great job on the roux. The only thing I would suggest, is when cooking the chicken, don’t stir it so much. Let it sit and get some Maillard browning on it
@@NOLANM7 I moved to cenla from Georgia 8 years ago and the first thing I learned was that Tony's is a must on everything. It would not surprise me to find out that some of these people even put it on ice cream. I use it sometimes, but usually prefer to apply my seasonings separate as Tony's ratio doesn't fit my personal taste as I stopped using black pepper years ago and only use cayenne.
YAY! Baton Rouge, Louisiana here! FEE lay gumbo is de de delicious!!!! Yes, we pretend that gumbo is “cold weather” food, but we just eat it all year long anyway, lol. This video makes me happy, happy, happy!!! ⚜️
What I love about you guys is you study. You read. You are very respectful of existing recipes. But Mrs. H is also FEARLESS! She’s gotten so much bolder in the kitchen trying dishes that are-let’s be fair-not the easiest you’ll find under the sun. IMHO, gumbo (like my chili) is better the next day. I really admire your bravery and the respect you show to the U.S. We, of course, love ya very much. Well done here.
Rule of thumb...light/golden roux for seafood gumbo, dark roux for other meats. Andouille (on-doo-EE) is originally a French coarse ground sausage that was morphed in Cajun communities to a slightly different (and spicier) flavor profile...good on you for sourcing a proper cajun andouille for your gumbo! It's Tony Sha-SHARE'S...French name...and it's FEE-lay! Fun fact: I don't know what modern store-bought filé is made from, but traditionally the young leaves of the Sassafras tree were ground up (originally by Native Americans, later by the French) to make it for thickening soups and stews. The "bark" of the roots of Sassafras saplings was the original ingredient in root beer and Sassafras tea. I keep a ziploc bag of dried leaves to use in my gumbo. Purists will disagree, but I use both okra AND filé in my gumbo...okra as the thickening agent, and filé when serving as an additional flavoring, which adds a slightly earthy flavor to the gumbo. I make a huge batch of turkey and andouille gumbo (sometimes I cheat and add raw gumbo shrimp as well) after every Thanksgiving, using the turkey carcass to make the broth, and leftover smoked turkey for the meat. Freeze it in smaller batches, and served over rice all winter long! Soooo good! You clearly did your research... you did great for a first time! ...and those ten commandments are for real! Edit: My apologies...I didn't wait until the very end to comment. I see you already got the filé lore!
If they are going to try that they need to go find Alton Browns recipe, I used to do it all the time and it is good. The pickled pork needs at least a 3 day brine but it's worth it.
Yes! I have a memory of eating there. This was my first visit to New Orleans as a child. I had iteams in my scrapbook and even a picture. Thank you for unlocking a wonderful memory. 🥲
Cutting lengthwise is not even necessary. Cut into discs, then half or quarter from there (or don't) depending on preference. Easier to get uniform pieces with the thickness you like that way.
Seafood gumbo with chicken and sausage, and okra, is great !! The order you cook and add ingredients in makes a difference. The best gumbo to eat is the one that's right in front of you to eat ! 😊
The wooden spoon is used so you don't scratch your pot, and at the same time it's durable enough to withstand the extreme heat of cooking the roux (aka Cajun Napalm) unlike plastic. I use a wooden spoon (more of a wooden spatula) that has a straight bottom on it so you can consistently scrape the roux from the bottom of the pot. If you don't scrape it consistently enough, you will get black specks that will ruin the roux by making it bitter. Gumbo is between stew and soup. A stew is often thick, a soup is more watery. Some people here like to complain about the thickness of the gumbo by saying it has a stew consistency or soup consistency. However, people like gumbo their own way and there's never one answer and you will always have someone with a different preference. The best smell of gumbo is when you finished coloring the roux and you've added the trinity, but when the fresh garlic (pope) gets thrown in, this is the moment your kitchen will smell the most heavenly in my opinion. The main difference between Cajun and Creole gumbo is the thickener. Cajuns use roux, Creole uses okra. Tomato is more of a Creole "option" as well that is more popular in Creole jambalaya and ettouffe. Roux is also popular in Creole areas because okra is not particularly a popular food item. In my opinion, Creole gumbo has a weird texture to it. To explain it the best, it's like the texture of coughing up a loogy in your mouth. I prefer fried okra, the texture of ones in a stew isn't my cup of tea, and I prefer the flavor of roux. I may be biased because I live in the Cajun Heartland, but I've eaten both.
Like beef stew, chili, and pot pie, gumbo is definitely a comfort food. It stretches to feed the whole family especially with the added rice, and it just puts you in a good mood while enjoying it. ❤
Mrs. H you rock! Well done. You should give PA Dutch Slippery Chicken Pot Pie, made with egg noodles NOT a pie crust, just milk, eggs flour and salt for the noodles, So Good. Milk instead of water or shorting gives the noodles a depth of flavor. Mom's Messy Kitchen has the egg noodle recipe I grew up with. We used chicken thighs most of the time or game meat like rabbit or squirrel.but anything will work.
If you cut up a potato and drop it in your dish (quarter) it will soak up some of the salt, just be careful it doesn't dissolve in to your dish, unless you like it that way. Great video, I love gumbo.
Two tps: 1. Stir that broth to mix in the sediment before pouring. You don't wanna leave all that good flavor in the bottom of your measuring cup. 2. When making a roux, don't add flour to the oil; add the oil to the flour, a bit at a time. Add maybe 1 or 2 tablespoons of your oil to the flour, mix it up to make a paste. No lumps. Add a little more oil to make a looser paste. No lumps. Once you have a thick soupy consistency, add it to the pot and mix in. No lumps.
Gumbo is a favorite dish among hunters in Louisiana and Texas too. About half the doves we shoot end up in gumbo, and it is just THE BEST. Dove hunting season is roughly September, October, and the back half December through the first half of January. It’s the perfect bowl of warm happiness to have in your belly at camp while out hunting deer when it is chilly. We typically substitute our homemade slightly spicy venison sausage when we make dove gumbo. Also, though dove gumbo is primarily breast meat, it’s considered a “lucky bowl” to have at least one dove heart floating in your bowl. I don’t typically like organ meat (like liver or chicken gizzards,) but it’s actually quite a nice flavorful morsel. Other wild game gumbos you’ll find in Louisiana and Texas can contain pheasant, quail, duck, coot, rabbit, squirrel, alligator, frog legs, and all manner of fish, shrimp, and crawfish.
Mrs H took her first bite without any rice. If you eat it with the rice, it will seem less salty. (Also, another starch you can add to absorb salt - though prbly more for soups than gumbo - is potatoes.) Another way to tone down the saltiness is add more broth (dilute it) or stir in some dairy (cream or plain _unsalted_ Greek yogurt). The tang/acid in sour cream also offsets salt.
I understand you perfectly Mrs H. As always, I enjoyed the video. I just wished I would’ve gotten here on time. I love you guys. Tell the little Miss I said hello from Arkansas.❤
Being from Louisiana normally it's cajun gumbo no tomatoes just like jambalaya. Creole jambalaya does have tomatoes. Dark roux is the best. No okra in chicken sausage gumbo but it's used in seafood gumbo. No corn in either. Add some hot sauce lol always add the Holy Trinity onion garlic and celery
Filet is pronounced Fee Lay and it is dried and ground sassafras leaves. Gumbo can be made in a thousand variations bit Louisiana is still the beat place to eat it. Hats off for you guys trying all the recipes.
My Grandma used to make the best seafood gumbo, I use to ask for it every year for my birthday. Sadly she passed away 2 years ago but I do believe some of my family still has her recipes
Another great video.... I think you're probably right about the sausage being salty... that will vary from different brands. So, it's something to consider. God Bless !
A lot of American Cuisine is based around Two Main Categories. Savory Comfort The US is a VERY LARGE COUNTRY with lots of different climates and “Food Cultures” but regardless of what region OR “Food Culture” you are dealing with you will find that Savory & Comfort are “Tent Poles” of that “Food Family”
Tony's creole seasoning is super salty...i love salt, but even i find it salty. I make my own creole season without salt and add Tony's to what I've mixed for salt and more heat.
I like okra, but honestly, I prefer filé gumbo. Sometimes okra can make it too slimey. Technically, I think gumbo means okra, but so many Louisianans forgo okra and just use filé. I like fried okra though.
I love fried okra, I hate boiled okra. I also hate cutting it because it is slimy and makes me itch. Fun fact I learned on one of MR H's lives that it makes me itch because I am allergic to it since I am allergic to latex.
Take a damp cloth and wipe off your fresh okra pods before cutting them up. It keeps you from itching. Add your cooked okra to your gumbo when you serve your gumbo. Keeps from making gumbo slimy. Okra is a thickener it has a slime that comes out when you cut it up 7:17
I actually had Tony's daughter in one of my classes when I taught in New Orleans. . . It's Sash-er-ee. It is used in sooo many dishes in that area, you can get by just referring to it as Tony's!
I'm not a big fan of celery either. But if you cut it into miniscule pieces, it will practically dissolve during cooking. That way, whatever you are cooking doesn't end up with big bites of celery in it.
Okay, you got that roux darker than I reflexively would have… Which is a good thing. You took it far into brick without going black. You nailed it, I would have pulled back too early and I’d have a lesser gumbo for my cowardice.
One of use needs to send you some Wondra flour for use in gravy and the like. My grand was a cook for a children's home and she turned me on to Wondra. I can't make roux now without it. The difference is that Wondra is pre-cooked so it doesn't tend to cause lumps like raw flour. It's also good in cookie dough that you're going to eat raw since it's not likely to have salmonella and the like since it's not raw. Bloody love you guys. I give you both a solid twist! Gotta love Alana ❤😂❤
If you're using Tony's, you can always just use it as a salt replacement when seasoning the chicken (or in every day life). You plated this more like a restaurant etouffee, which is another lovely cold weather dish to try out (shrimp is just as good as crawfish).
Of all the commandments of gumbo... there is one that is most important. Make it with love. If you make it with love, and you try your best, it's going to he delicious.
The Tony Cachere's is mostly salt, so you can pretty comfortably eliminate the salt from any gumbo recipe you use it in! I also add a pretty healthy amount of ground cumin and worcestershire to my chicken and sausage gumbo (I don't like file, and it belongs in seafood gumbo anyway), but honestly this is the first time I've seen someone make this recipe and basically nail every part of it. Great job!
I can only imagine the flak you must get from your fellow Brits for embracing these flavorful foods with deep, rich flavor profiles. But let's face it. You crossed the River Bland a long time ago. It's only onward and upward from here!
![Brits Try *AWARD WINNING* [TEXAS BRISKET CHILI] for the first time! OMG !](http://i.ytimg.com/vi/f0-vh94zVKU/mqdefault.jpg)
![Brits Try *AWARD WINNING* [TEXAS BRISKET CHILI] for the first time! OMG !](/img/tr.png)
![Brits Try Old Fashioned [CHICKEN NOODLE SOUP] #soupseason Remedies)](http://i.ytimg.com/vi/md2Fu_5dyxs/mqdefault.jpg)
Thank you all for watching our very first attempt at making Chicken & Sausage Gumbo! We had so much fun exploring this classic Louisiana dish, and we hope we did it justice! ! It's a soul-warming dish perfect for cold days or gatherings, and it’s a true representation of the multicultural influences in Louisiana cuisine.
Let us know in the comments if you’ve tried gumbo before or if you have any tips for next time!
Have a favorite recipe you want us to try? Drop your suggestions below - we’re always up for a new kitchen adventure!
Don't forget to like, subscribe, and hit the notification bell so you never miss another family cooking moment with us!
We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do
Thank you !
Mr H and Family XX
Subscribe to our Channel: ruclips.net/channel/UCcUmDzk4GRQjZMm6IhLsWEg?view_confirmation=1
USA GRIZZLY BLOCKS & MORE - Use this link and automatically get 10% off
www.grizzlyblocks.com/?ref=MRHANDFRIENDS
*We will receive a small commission for any purchases
Check out these Popular Smoking / BBQ videos:
We Bought a Smoker: ruclips.net/video/LzKx0vlNnLI/видео.html
Coopers Pit BBQ: ruclips.net/video/ldaX36aNmYM/видео.html
Terry Blacks: ruclips.net/video/ociQXLEU49Y/видео.html
Goldee's: ruclips.net/video/XUiV8wAQIFY/видео.html
Becaome a H Patreon !! get free merch, NEW REACTIONS exclusive to Patreon, Zoom chats and much more behiond the scenes
Support us on Patreon: www.patreon.com/user/posts?u=65835488
Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG
Check out our Amazon store for products featured in this video (we earn a small commission from Amazon):
www.amazon.com/shop/mrhandfriends
#britstryamericanfood #gumbo #southerncooking #comfortfood #usfoods #tastetest #brits #recipe #foodie #southernfood
Join this channel to get access to perks:
ruclips.net/channel/UCcUmDzk4GRQjZMm6IhLsWEg/join
Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/
MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY**
Other carriers such as UPS etc will be returned (Sorry)
Mr H and friends
PO Box 331
BRISTOL
United Kingdom
BS15 0FH
Weights and Dims for
Max Length 17.7"
Max Width 13.8"
Max Thickness 6.2"
Max Weight 4.4 lbs
✅ Check our NEW MERCH Store:
teespring.com/stores/mr-h-and-friends
✅ Follow Us on our social media for behind-the-scenes content, updates, and more family fun!
Instagram: instagram.com/mr_h_youtube/
Twitter: twitter.com/Mr_H_RUclips
Facebook: facebook.com/MrHandFriends
Threads: www.threads.net/@mrhandfriends
Discord: email mrhandfriends@gmail.com for the up to date link
So glad to see you trying gumbo, a dish I have eaten all my life, and, cooked for years. I wanted to send y'all a recipe several times! Always with a roux (the color of an old copper penny) and never sausage with seafood, only with chicken or game. In etouffee's the roux should be peanut butter colored, for gumbo, dark. In South Louisiana it's gumbo season all year round. Actually, believe it or not, roux from a jar (made in Louisiana of course) is really good. Also, never use file until the gumbo is served! Mrs. H used the perfect sprinkle of file. The gumbo was made perfectly. Before you try a seafood gumbo, instead of Potato Salad (which is a New Orleans tradition) try the SW Louisiana tradition of an oven roasted sweet potato. There is something about the hot sweet potato slathered with butter that works remarkably well with the rich gumbo.
It is pronounced FEE-Lay. (this is where Acadian French came after the Napoleonic Wars) You guys know enough about America to find an old Hank Williams song called "On The Bayou". Fillet Gumbo is all over that track. Do try the wild duck and squirrel (also rabbits and quail) as suggested by Rosedach.
I knew a Cajun woman years ago. Everytime there was a hurricane she would say, "Somebody stirred their gumbo the wrong way." Hahaahah
Okra in the UK can be found in West African markets. Check out Queen's Market and Bims African Food Store. In west Africa, okra is called gombo, the orgin of the term gumbo.
When are you opening H’s Food Hug Cafe restaurant chain in the UK?
I'm not sure if anyone else mentioned it, but that smoky flavor isn't just from the sausage: it's from the roux. The darker the color, the most intense the flavor of it, and that flavor is that wonderful smokiness. A dark rue (or a brick rue, so called because it's the color of dark red bricks) is fantastic for making things like a nice, smoky barbecue chicken stew or a rich bean soup.
If u accidentally put too much salt.... quarter up a couple of potatoes and toss them in ... they'll absorb the salt👍
Heh! I always thought this was an old wives tail. I screwed up a pot of stew awhile back and brother-in-law told me to do this. IT WORKS! Turns out my brother-in-law is not completely useless. 😉
Remember, Jambalaya is made with the rice. Gumbo is made without the rice and served over rice.
At a ratio of 2 parts Gumbo to 1 part Rice.
Correct, jambalaya, the rice is cooked in the mixture, and with gumbo, the rice is cooked separately, and the gumbo is served on top of the rice
Or potato salad, but that's an aquire taste
My mother in-law would always serve potato salad and boiled eggs with gumbo... Yummmy
Spectacular job. I am a Cajun from south louisiana and a chef from New Orleans. Never season the gumbo until the very end. You never know how much seasoning is in the sausage.
Don’t talk slower. The person who has trouble understanding you needs to adjust their playback speed.
Born and raised in South Louisiana until my late 50’s, my only real criticism is that you were eating it more like a rice and gravy meal when you should put a small amount of rice in a bowl and then fill the bowl with the gumbo. Other than that, I’m impressed that you did so well. I hope you enjoyed our native cuisine.
I scrolled down to see if someone else thought the same thought. WE put way more gumbo in over the rice. But this looked fantastic!! beautiful roux
Seafood gumbo is wonderful
Never apologize for the information you provide. You are spot on with logic. Experiment and make mistakes, have fun and enjoy your path.
Fantastic comment ❤
Cajun girl here who always makes home made roux… short cut here.. start your oil/flour on stove in cast iron skillet/ transfer to a 350 oven and stir every 20 minutes for about 1 and a half hours.. comes our dark chocolatey every time without having to baby sit it
That's the way I do it & it works really well!
Thanks for that tip! I baby-sit mine for the about 40-45 minutes it takes, constantly stirring. My wrist is already worn out by the time it comes to actually make the gumbo, lol.
Spot on, that's how I learned how to do it
Thanks for the great tip!
I tried this technique for the first time recently, and I'm never going back. So much easier, and less likely to scorch (just takes a little more time)
Don’t be confused by the terminology, but gumbo is actually a stew by definition. It’s just a very particular stew based on the areas and cultures (Cajun or creole) that developed it using their particular ingredients. Good stuff and yes, Southerners will eat it even when it’s hot outside. That’s what sweet tea is for…taking the edge of that heat off. :)
Tony "Sash-sheries"
Mrs H, you know what's really difficult? Cooking & prepping food for a camera! You do so many things upside down, backwards, left-handed, sideways, and more, and you do it so gracefully! I'm so proud of you!
Aww thank you Jon, BLY ❤️
I think those are all difficult things Mrs. H. manages so well, but what about the patience she shows with Mr. H. jumping all around like he just drank 10 cups of coffee and a few cups of sugar.
It doesn't really get cold in Louisiana...so it's an anytime dish
It does get cold in Louisiana, it got down to 12F a couple of years ago at my house, which tied 50 year low.
@@MrPenguinLife Where I live it stays that cold for almost half the year...I wish more people up here knew about gumbo, I'm sure they'd love it! The closest thing we eat regularly is chicken wild rice soup, but even then it's really not fair to compare it to gumbo. Definitely need to make it sometime
@@MrPenguinLife Yeah but if you only got to eat gumbo when it got cold outside it would be a sad life! I have to say that back in the 70's I lived just outside of New Orleans (in Metairie)...and the food in Louisiana is some of the best I have ever had in my 70+ years. I don't really want to ever live in New Orleans area again but I really miss the food from there.
@@MrPenguinLifeso in thirty years it got to 12 once....try -30 with wind-chill every year. I'd wear shorts
I used to live in southern Louisiana and it does in fact get cold there
That Tony’s spice also has a no salt version by the way
It's not as good though, they add brown sugar to it which makes it sort of sweet.
OMG I used to watch Justin Wilson's cooking show on TV with my Dad
I gar-un-tee. 😊
"a little wine for the food, a little wine for the cook" ❤
That is a good looking gumbo. You did a great job on the roux. The only thing I would suggest, is when cooking the chicken, don’t stir it so much. Let it sit and get some Maillard browning on it
It's pronounced fee lay.
Emphasis on the FEE… 😉
She pronounced it “uhyoun” like Justin Wilson. We can give them the pass, I think!
Nvm. They got to the Tony’s. I surrender
@@NOLANM7 I moved to cenla from Georgia 8 years ago and the first thing I learned was that Tony's is a must on everything. It would not surprise me to find out that some of these people even put it on ice cream. I use it sometimes, but usually prefer to apply my seasonings separate as Tony's ratio doesn't fit my personal taste as I stopped using black pepper years ago and only use cayenne.
Fee Lee . I garowntea it!
If you add Garlic to the Holy Trinity, I believe that is called adding the Pope.
Now that is biblic LOL
YAY! Baton Rouge, Louisiana here! FEE lay gumbo is de de delicious!!!! Yes, we pretend that gumbo is “cold weather” food, but we just eat it all year long anyway, lol. This video makes me happy, happy, happy!!! ⚜️
Baton Rouge represent! They did pretty well. And you're right, there's never a time to not have gumbo lol
What I love about you guys is you study. You read. You are very respectful of existing recipes. But Mrs. H is also FEARLESS! She’s gotten so much bolder in the kitchen trying dishes that are-let’s be fair-not the easiest you’ll find under the sun. IMHO, gumbo (like my chili) is better the next day. I really admire your bravery and the respect you show to the U.S. We, of course, love ya very much. Well done here.
Rule of thumb...light/golden roux for seafood gumbo, dark roux for other meats. Andouille (on-doo-EE) is originally a French coarse ground sausage that was morphed in Cajun communities to a slightly different (and spicier) flavor profile...good on you for sourcing a proper cajun andouille for your gumbo! It's Tony Sha-SHARE'S...French name...and it's FEE-lay! Fun fact: I don't know what modern store-bought filé is made from, but traditionally the young leaves of the Sassafras tree were ground up (originally by Native Americans, later by the French) to make it for thickening soups and stews. The "bark" of the roots of Sassafras saplings was the original ingredient in root beer and Sassafras tea. I keep a ziploc bag of dried leaves to use in my gumbo. Purists will disagree, but I use both okra AND filé in my gumbo...okra as the thickening agent, and filé when serving as an additional flavoring, which adds a slightly earthy flavor to the gumbo. I make a huge batch of turkey and andouille gumbo (sometimes I cheat and add raw gumbo shrimp as well) after every Thanksgiving, using the turkey carcass to make the broth, and leftover smoked turkey for the meat. Freeze it in smaller batches, and served over rice all winter long! Soooo good! You clearly did your research... you did great for a first time! ...and those ten commandments are for real!
Edit: My apologies...I didn't wait until the very end to comment. I see you already got the filé lore!
I can’t imagine making it without both okra (sliced frozen okra is fine) and filé (sassafras). But you do you!
I ACTUALLY GOT SO EXCITED WHEN I SAW THIS RECIPE, WOW YOU SHOULD BE SO PROUD, GREAT JOB !!!!!!!!!!! 👏👏👏👏👏👏👏👏👏
Red beans and rice with pickled pork 😋 growing up that was every Thursday supper.
If they are going to try that they need to go find Alton Browns recipe, I used to do it all the time and it is good. The pickled pork needs at least a 3 day brine but it's worth it.
Your next Trip to America should be to New Orleans. Dooky Chase is an amazing Historic Creole restaurant
Yes! I have a memory of eating there. This was my first visit to New Orleans as a child. I had iteams in my scrapbook and even a picture. Thank you for unlocking a wonderful memory. 🥲
The most beautiful thing about Gumbo is "If it walks, swims, crawls or fly's, it goes in Gumbo"
Gumbo is always better the next day. The ingredients marry for a more intense flavor. 19:53
This is true for gumbo, soup, spaghetti, red beans…. All for the same reason. 😊
I honestly thought this was going to be one of the commandments.
My Dad told me when making Roux, if you think it’s dark enough…. cook it some more! You guys are awesome
with sausages... after first cut, FLAT SIDE DOWN!
And you can use the tip of the knife and trace the shape of the sausage so you don't wind up with real think and thin piece of sausage.
Cutting lengthwise is not even necessary. Cut into discs, then half or quarter from there (or don't) depending on preference. Easier to get uniform pieces with the thickness you like that way.
You guys absolutely nailed the color on that roux! Oustanding!!
NICE DARK ROUX, GREAT JOB
Wild duck and squirrel make good gumbo.
OH YEAH!!!
There's also an Alligator tail gumbo, venison gumbo, and pretty much any other kind of wild game meat that can be used in a gumbo
@@karlsmith2570 Gator gumbo is fantastic. Some gator bites on the side with a mardi gras mustard. Excellent with the fried okra.
@karlsmith2570 True, but I think I prefer alligator as a sauce piquant. Fried alligator poboy too.
...and tripe, gator, lingua, deer and quail.
We love you. Adorable family☺️
Great job Mrs H🔥🤟🐊🇺🇸
Seafood gumbo with chicken and sausage, and okra, is great !! The order you cook and add ingredients in makes a difference. The best gumbo to eat is the one that's right in front of you to eat ! 😊
Great job guys! Also, I broke down laughing at 4:15 😂😭
Yes I have always heard the sausage pronounced an- dooee. So you were spot on.
The wooden spoon is used so you don't scratch your pot, and at the same time it's durable enough to withstand the extreme heat of cooking the roux (aka Cajun Napalm) unlike plastic. I use a wooden spoon (more of a wooden spatula) that has a straight bottom on it so you can consistently scrape the roux from the bottom of the pot. If you don't scrape it consistently enough, you will get black specks that will ruin the roux by making it bitter.
Gumbo is between stew and soup. A stew is often thick, a soup is more watery. Some people here like to complain about the thickness of the gumbo by saying it has a stew consistency or soup consistency. However, people like gumbo their own way and there's never one answer and you will always have someone with a different preference.
The best smell of gumbo is when you finished coloring the roux and you've added the trinity, but when the fresh garlic (pope) gets thrown in, this is the moment your kitchen will smell the most heavenly in my opinion.
The main difference between Cajun and Creole gumbo is the thickener. Cajuns use roux, Creole uses okra. Tomato is more of a Creole "option" as well that is more popular in Creole jambalaya and ettouffe. Roux is also popular in Creole areas because okra is not particularly a popular food item. In my opinion, Creole gumbo has a weird texture to it. To explain it the best, it's like the texture of coughing up a loogy in your mouth. I prefer fried okra, the texture of ones in a stew isn't my cup of tea, and I prefer the flavor of roux. I may be biased because I live in the Cajun Heartland, but I've eaten both.
If you followed Justin Wilson‘s recipe, both you and the gumbo would be about 80 proof.
Like beef stew, chili, and pot pie, gumbo is definitely a comfort food. It stretches to feed the whole family especially with the added rice, and it just puts you in a good mood while enjoying it. ❤
You pronounced Andouille perfectly, Mrs. H. Couldn't have done any better. :)
Mr and Mrs H , the Gumbo looks delicious!!!
roux looks great...
8:00,😂 Anytime of year is a good time for Gumbo Mr Heche.
Well done. You took your time and did it right
OMG this looks delicious. Great job Mrs. H and Mr. H for being the sous chef.❤️✌️🌼
Mrs. H you rock! Well done. You should give PA Dutch Slippery Chicken Pot Pie, made with egg noodles NOT a pie crust, just milk, eggs flour and salt for the noodles, So Good. Milk instead of water or shorting gives the noodles a depth of flavor. Mom's Messy Kitchen has the egg noodle recipe I grew up with. We used chicken thighs most of the time or game meat like rabbit or squirrel.but anything will work.
In Louisiana, we often call cold weather gumbo weather. My grandmother would always have it made for our Christmas Eve family get togethers.
If you cut up a potato and drop it in your dish (quarter) it will soak up some of the salt, just be careful it doesn't dissolve in to your dish, unless you like it that way. Great video, I love gumbo.
Two tps: 1. Stir that broth to mix in the sediment before pouring. You don't wanna leave all that good flavor in the bottom of your measuring cup. 2. When making a roux, don't add flour to the oil; add the oil to the flour, a bit at a time. Add maybe 1 or 2 tablespoons of your oil to the flour, mix it up to make a paste. No lumps. Add a little more oil to make a looser paste. No lumps. Once you have a thick soupy consistency, add it to the pot and mix in. No lumps.
I love that ya'll cook. Fantastic.
Peach Praline Pie - make sure you use pecans (although I hate to admit it, the best pecans come from Texas). Gotta’ use fresh peaches.
Gumbo is a favorite dish among hunters in Louisiana and Texas too. About half the doves we shoot end up in gumbo, and it is just THE BEST. Dove hunting season is roughly September, October, and the back half December through the first half of January. It’s the perfect bowl of warm happiness to have in your belly at camp while out hunting deer when it is chilly.
We typically substitute our homemade slightly spicy venison sausage when we make dove gumbo. Also, though dove gumbo is primarily breast meat, it’s considered a “lucky bowl” to have at least one dove heart floating in your bowl. I don’t typically like organ meat (like liver or chicken gizzards,) but it’s actually quite a nice flavorful morsel.
Other wild game gumbos you’ll find in Louisiana and Texas can contain pheasant, quail, duck, coot, rabbit, squirrel, alligator, frog legs, and all manner of fish, shrimp, and crawfish.
I've never had gumbo and I'm 54. It looks amazing and you did an amazing job.
Yes Tony Charchari Seasoning is very salty. I use it in everything. I even sprinkle a bit on top of my deviled eggs.
I love it in mac n cheese
If you've been watching Justin Wilson you'll be alright He was excellent
Mrs H took her first bite without any rice. If you eat it with the rice, it will seem less salty. (Also, another starch you can add to absorb salt - though prbly more for soups than gumbo - is potatoes.) Another way to tone down the saltiness is add more broth (dilute it) or stir in some dairy (cream or plain _unsalted_ Greek yogurt). The tang/acid in sour cream also offsets salt.
I understand you perfectly Mrs H. As always, I enjoyed the video. I just wished I would’ve gotten here on time. I love you guys. Tell the little Miss I said hello from Arkansas.❤
That looks amazing! You've made dishes I haven't dare to make.
Being from Louisiana normally it's cajun gumbo no tomatoes just like jambalaya. Creole jambalaya does have tomatoes. Dark roux is the best. No okra in chicken sausage gumbo but it's used in seafood gumbo. No corn in either. Add some hot sauce lol always add the Holy Trinity onion garlic and celery
My mouth is watering ❤
Mrs H? Mr H? Or The Gumbo? 🤣🤣
I would be proud to share a pot of that gumbo with you and your family! You nailed it! Mrs H makes better roux than me, and that's awesome! ^_^
Mrs. H, you are an amazing cook!
Filet is pronounced Fee Lay and it is dried and ground sassafras leaves. Gumbo can be made in a thousand variations bit Louisiana is still the beat place to eat it. Hats off for you guys trying all the recipes.
I eat gumbo often. It's soooo good. I eat it any time of year😂❤❤❤
If you want to brown the chicken, you have to let it sit wtihout stirring. Give it about 3 minutes then stir and let it sit again
Great video as always, presentation was very nice. Thanks for sharing another part of your great cooking journey.
My Grandma used to make the best seafood gumbo, I use to ask for it every year for my birthday. Sadly she passed away 2 years ago but I do believe some of my family still has her recipes
Excellent video! I'm from New Orleans and grew up with gumbo (seafood).
Another great video.... I think you're probably right about the sausage being salty... that will vary from different brands. So, it's something to consider. God Bless !
We seem to have the same taste in RUclips channels! Rock on!🤘
OMG that looks so good. Good on ya Mrs. H. Great job.
My mouth is watering!
A lot of American Cuisine is based around Two Main Categories.
Savory
Comfort
The US is a VERY LARGE COUNTRY with lots of different climates and “Food Cultures” but regardless of what region OR “Food Culture” you are dealing with you will find that
Savory & Comfort are “Tent Poles” of that “Food Family”
Gumbo is great, my husband makes it❤😊!
Yum! Love me some gumbo! Loving all the cooking with H!
Seafood gumbo is the Best ❤❤❤
Y'all are just delightful!!
THAT GREAT DARK ROUX YOU MADE, BET THAT HAD GREAT FLAVOR.
Well done 👍👍!
Tony's creole seasoning is super salty...i love salt, but even i find it salty. I make my own creole season without salt and add Tony's to what I've mixed for salt and more heat.
@@jeffjones6221 As some of us have pointed out, there is a no salt version. With the salt one, a little goes a long way.
I like okra, but honestly, I prefer filé gumbo. Sometimes okra can make it too slimey. Technically, I think gumbo means okra, but so many Louisianans forgo okra and just use filé.
I like fried okra though.
I love fried okra, I hate boiled okra. I also hate cutting it because it is slimy and makes me itch. Fun fact I learned on one of MR H's lives that it makes me itch because I am allergic to it since I am allergic to latex.
@@MacGuffinExMachina we use both
Pickled okra! 😊 My youngest always called hem hairy pickles! 😂
@@Tr1hawaiishhhhh...pickled okra is a well-kept secret! 😂😅
Take a damp cloth and wipe off your fresh okra pods before cutting them up. It keeps you from itching. Add your cooked okra to your gumbo when you serve your gumbo. Keeps from making gumbo slimy. Okra is a thickener it has a slime that comes out when you cut it up 7:17
I actually had Tony's daughter in one of my classes when I taught in New Orleans. . . It's Sash-er-ee. It is used in sooo many dishes in that area, you can get by just referring to it as Tony's!
I'm not a big fan of celery either. But if you cut it into miniscule pieces, it will practically dissolve during cooking. That way, whatever you are cooking doesn't end up with big bites of celery in it.
Man it looked soooo good. Excellent job!
🙏 ❤️
Okay, you got that roux darker than I reflexively would have…
Which is a good thing. You took it far into brick without going black. You nailed it, I would have pulled back too early and I’d have a lesser gumbo for my cowardice.
Love me some Cajun food!
One of use needs to send you some Wondra flour for use in gravy and the like. My grand was a cook for a children's home and she turned me on to Wondra. I can't make roux now without it. The difference is that Wondra is pre-cooked so it doesn't tend to cause lumps like raw flour. It's also good in cookie dough that you're going to eat raw since it's not likely to have salmonella and the like since it's not raw. Bloody love you guys. I give you both a solid twist! Gotta love Alana ❤😂❤
If you're using Tony's, you can always just use it as a salt replacement when seasoning the chicken (or in every day life). You plated this more like a restaurant etouffee, which is another lovely cold weather dish to try out (shrimp is just as good as crawfish).
4:14
"I Think I'm Saying That Right, Anduoille?"
That's actually spot-on, Mrs. H
Roux looks GREAT! Try to make some beignets.
Cold potato salad with hot gumbo is sublime. 24:09
I do chicken, sausage, shrimp, crawfish and crapmeat all together.
Of all the commandments of gumbo... there is one that is most important.
Make it with love.
If you make it with love, and you try your best, it's going to he delicious.
GREAT JOB GUYS
The Tony Cachere's is mostly salt, so you can pretty comfortably eliminate the salt from any gumbo recipe you use it in! I also add a pretty healthy amount of ground cumin and worcestershire to my chicken and sausage gumbo (I don't like file, and it belongs in seafood gumbo anyway), but honestly this is the first time I've seen someone make this recipe and basically nail every part of it. Great job!
I personally make it a bit thinner and add the rice to the main dish. The broth is the star to me.
You don’t talk to quickly…… I just listen slow😊
Lol
I can only imagine the flak you must get from your fellow Brits for embracing these flavorful foods with deep, rich flavor profiles. But let's face it. You crossed the River Bland a long time ago. It's only onward and upward from here!