I made this and will never use another gumbo recipe! Tip: if you like spicyness, at the end, instead of adding vinegar, add hot sauce, since hot sauce is mostly cayenne and vinegar
@@mark91345 I made sure to sift the flour into the pan and, using a whisk, stir the flour every 10-15 minutes. I found that it clumps up if I didn't sift the flour first.
Acadiana native here. I tried the recipe out of curiosity and it wasn't bad, it just needed more liquid and more cook time (at least 40 minutes longer and at least a cup more liquid) otherwise it's a pretty good dupe recipe.
Made this recipe and it was amazing. Deboned and skinned the thighs myself to make the chicken broth. Great flavor, and my first time making gumbo. My New Orleans friend said that it was amazing 😍
I've been making rouxs for decades. I collect and read cookbooks. Dry roux is new to me today. I guess there's still a lot I don't know. Wonderful! I'm going to experiment this week with dry roux. Cheers!
I've been making gumbo for years and years and most people will tell you or should I say tell me that I make the best gumbo if they've ever had. Now the last time I made gumbo I used this dry Roux method and it worked out great I have the darkest Roux that I've ever made and the flavor was amazing
I tried the dried roux method today, 425 degrees for 40 minutes, beautiful color but smelled up my entire house, going to take days to get this smell out of my house. Not a good smell either.
This came out amazing! Word of caution, in the video they say to go until the dry rue is similar to a dark brown sugar; I did that and the flavor came our burnt. I stopped at a dark blonde color the second time I attempted the recipe and it came out amazing!! I also used a pound of chicken instead of two and found it to be a better consistency overall.
@@austinbarber2983 I stirred it half-way through. If you don't, the flour comes out uneven in color with the portion exposed to the heat source much darker than the inner layers.
I tried your recipe with a few modifications. I added a jalapeño pepper, some okra and wine. I had some trouble making the dry roux. I had the not so bright idea to toast the flour in my air fryer which ended up setting off my smoke alarm. Other than that it worked out just fine.
This is the easiest, best-tasting gumbo recipe ever. This is the only way I do it now. Such an excellent recipe. I wouldn't be without it. HIGHLY RECOMMENDED!
I put the flour in a cast iron pan and 40 minutes and that was too long it smelt like coffee when I was done. I started over again without cast iron this time.and it came out better. Great recipe I love it .
great tip on the roux. I've been browning the flour dry in a skillet on the stove top for a fat free roux since reading Enola Prudhomme's Low cal Cajun cookbook several years ago. No more standing over the pan constantly stirring for 20 + mins . Thank you
Just one more note. There is actually a dry instant roux powder made by Kary’s in Ville Platte La. It comes in a 8 oz jar and although (as a true cajun) I was doubtful about it, but I used it one day and I was quite surprised. It is fat and cholesterol free.
Full recipe: ~~~ Ingredients ~~~ - 1 cup ap flour - 1 onion - 1 green bell pepper - 2 ribs celery - 3 cloves garlic minced - 2 bay leaves - 1 tbsp fresh minced thyme - 1 tsp paprika - 1/tsp cayenne - 1/4 tsp salt - 1/4 tsp black pepper - 4 cups chicken broth - 2 lbs boneless skinless chicken thighs - 8 oz andouille - 6 scallions - 1 tsp white vinegar ~~~ Recipe ~~~~ 1) to make dry roux, cook flour in oven safe skillet in 425 degree oven 45-55 minutes until dark brown. remove from skillet to avoid continuing to cook 2) add chopped onion, celery and bell pepper to dutch oven over med heat, soften for about 5 minutes. 3) add garlic, bay leaves, thyme, paprika, cayenne, salt and pepper to dutch oven. Cook about a minute until fragrant. 4) add 2 cups chicken broth. Then add chicken thighs in even layer. Bring to simmer and cook until chicken is cooked through 15-20 mins. 5) Remove chicken from pot and set aside. Add 2 cups room temperature chicken broth to cooked flour and whisk in gradually. Add mixture by slowly pouring and whisking in. Bring back to a simmer. 6) Add andouille sausage. Simmer about 20 mins. Break apart cooled chicken into smaller pieces. 7) Add shredded chicken, scallions. 8) Add vinegar and season with salt to taste.
I have a gumbo recipe that I love, but I have a really hard time getting the roux consistently. Tried this dry roux method and made the best gumbo I’ve ever made. It was so easy, repeatable, and I don’t overheat standing and stirring in front of my hot stove. THANK YOU!!!! Note: may be a weird thing with my oven but 40 mins at 425 burned my first batch. Tried 20 mins the second time and it was perfect! Try knocking the time down if you have the same issue 😊
Fantastic recipe! I knew you'd get eviscerated by those gumbo traditionalists out there so I applaud your bravery! Like all of your recipes, I try to follow closely on the first attempt and then start adapting to my own tastes with each rendition. Yes, I do add okra LOL!! But I also have added things that may make the gumbo police cringe so I'll stop now! Pulled pork anyone?
The gumbo traditionalists might not give you too much trouble. Even the father of Cajun cuisine, Paul Prudhomme, used the brown flour technique in his Fork in the Road cookbook circa 1993.
I really like this recipe. I go darker on the toasted flour until it's about like non-dutch process cocoa powder, I also go a little heavier on the spices & aromatics as a general rule for ATK recipes. Super quick & easy, it's gone into the rotation
I'm not sure I'd call it gumbo without any okra but I will use the idea. I love the way you two comfortably present these segments now that "that guy" is gone. Well done, ladies.
I’m Cajun. Okra is used as a thickening agent in some places. However, okra is NOT added to all gumbos. My family I’d from Kinder, Oberlin, and Big Mamou. Okra has never been added to my familial recipes. The roux is both flavor and thickener. File is added. But okra varies based on locale and/or heritage. Most gumbos in New Orleans do not have okra.
@@janethayes5941 He wasn't Satan incarnate or anything awful but he was clearly 'the big boss' conspicuously inserting his authoritative presence into the conversations. That kind of thing works if the person acts as a stand-in for the TV audience by asking all the right questions but not so much if he's trying to seem like a bit of an expert - when he wasn't really. He just *owned* the show. I will admit he was not anywhere as bad as Bob Villa on This Old House.
I love how approachable you have made this dish by Browning the flower in the oven in a dry Skillet. That is the primary reason why I have never attempted to make gumbo. I have always been afraid I would burn the roux and ruin the entire dish and waste my time. But there is a glaring discrepancy that I must point out. My understanding is that gumbo is not gumbo without okra. Where is the okra here? and for those of us who have never cooked with it, how do we incorporate the okra into this you talked in the beginning of this video about authenticity, but leaving out the okra seems to run contrary to
It's really hard to find fresh okra everywhere. So i use the frozen sliced okra. Just thaw it and add it. About 15 to 20 minutes before its done to cook the okra and let it do what okra does. Slightly thicken the overall dish. It really isnt added to chicken n sausage gumbo. But i like okra so i add it about half the time when ever i make gumbo. Trying the baked flour is a genius move. Worked out really well for me.
Thank you for NOT using too much salt. So many cooks/chefs say, "a pinch" - then throw a handful in. My cooking instructor (back in the misty dawn of time) taught us that "a pinch" was LESS than 1/8 tsp. So - as a person with Congestive Heart Failure - I am tickles that you are not over-salting. There is salt in the butter and in the sausage ANYway. No need to add any more.
I like okra as well, throw them in. Don't listen to people that say they're "slimy". They add so much body to your gumbo. Failing that, add ground sassafras leaves (aka filé) when serving to add body. I like this channel, but there are much better recipes for gumbo out there. I've never met anyone who add the roux last or just toasted flour in the oven. I learned how to make this in Louisiana! Good luck!
Xylina Shelton - I am thinking it should be fine. You can store raw flour indefinitely in the freeze and you can freeze most baked goods for a few months. So, I am thinking the toasted flour should be fine in the freezer. It sure would be a time saver.
Put it in a freezer bag, squeeze out all the air, and put it in a tightly sealed glass jar. Because plastic is permeable, the flour is so dry it will absorb moisture and freezer odor.
Just get rid of it (1:19)? Not hardly. My mother-in-law, Francoise, who grew up on a faem in southern Quebec, cooked a Canadien farm recipe traditionally made with the meat from pigs' feet (aka trotters) though other cuts can be used. At my request, Francoise showed me how to prepare it. The very dark roux imparts a deep, tangy, smoky flavor to the gravy. In her dish, the cooked meat is cut into small pieces, mixed into the gravy, and served over mashed potatoes. Still one of my favorites.
I am from Lafayette, La and I have made more gumbos than the grains of rice in a one pound bag. My darling mother had a friend that made her roux in a microwave. Throw the holy trinity into the hot roux when it finished browning but is very hot. THe trinity will bring the temp down a bit then we add the broth.
“HELLO”… I love you guys. Miss you and Chris on PBS here in Chicago. Waited for the weekend (Saturday) to see what you guys were “cooking up” or reviewing. Enter RUclips… anytime I want to hang out and add to my culinary expertise. Love the PASSION & the Edutainment.. Ladies. Til Next Time … ChefDés 👩🏻🍳
My grandmother from Georgia used that trinity in all of cooking including her cornbread dressing. My mom and I used red or orange bell pepper to add color and flavor to ours. What do you think?
Thanks for this video if I was near you I would hug you Im3 cooking gumbo for christmas but I hate the part of.standing over stove for forty minutes and then I saw test kitchen so happy😍
I do a lot of Cajun and Creole cooking but I rarely make gumbo. So while it was delicious, I'm on the fence. The dry roux felt like a babysitting project but the flavor is boosted by the large amount of roux produced. I always cook the meats separately so this meat poached or braised tasted bland to me. This recipe does ditch a lot of calories by using stock instead of oil for the roux. All that said, if you like gumbo you must try this. It tastes great and whadayagotoolose?.......Update: Let the pot sit off heat for an hour before reheating and serving. Whoa! So much smoother mouth feel and deeper flavor.
A roux should be like milk chocolate. When you add your onion, bell pepper and celery to a hot roux the color instantly gets darker from the sugars in the trinity. At that point you should start to add some chicken stock to thin the mix. If you want to learn a proper Louisiana gumbo then pm me. Happy Thanksgiving to all!
In the early episodes of ATK, these two were never on the same program. Consequently I thought they were the same person, just with a different hairstyle.😃
It’s suppose to look like soup and it only takes 15-20 minutes to make rue. But geeze they went through a lot to make this gumbo 😅😅😅 but I admire the hard work. It’s a much easier way to do it than piece by piece with adding things one by one.
@@colorcodetrader4032 No, I looked closely on my big screen. It's definitely the sliced scallions they added at the end. They don't do separate thumbnails. It's always a picture taken directly from the episode. I think you're probably seeing okra because you wish there was okra in there.
@@ellengregory8002 lol... I do wish that there was okra in there, but take a look again (add https in front of the link below): ://photos.app.goo.gl/uFCECuQqbMwkyLQ46
Ladies, that's some pretty gumbo. You make it just like me...except y'all measure everything out!!! Oh yeah, dry roux is the way to go. Been using that for years.
When I tried to make dry roux in the oven according to the recipe (oven temperature and the time), why it produced so much smoke, it triggered the fire alarm in the house 🤔🫣
@@tonilyng4851 Hi Toni - you can also click that little box on the bottom right-hand corner of the video marked "CC". That's closed captioning. Everything that is said will be written out, and in that way you won't miss anything! :-)
And now I want to go and thaw out that container of pinto beans & northern beans and sausage I have in the freezer. I also have some leftover beef Stroganoff I made last night.🤔
Made it... browned the flour and followed the recipe, just seemed to have too much flour, had a bit of a flour taste. Good not great. I’ll try it again maybe 3/4 cup of flour.
After you add the flour to the pot, simmer the roux for 15 minutes and the flour taste disappears completely. I think they errored in not clarifying this point. Adding flour, whether it is baked in the oven as it is in this method or fresh out of the bag without simmering it in the liquid is going to leave you with the strong taste of flour, NOT that of a well-developed roux.
The big take-away, dare I say game-changer, for me from this recipe is the roux preparation that avoids the use of oil. The onventional roux recipe, irrespective of color, calls for equal parts flour and fat which I have always thought results in a gravy/sauce that's too oily. This approach delivers the same flavor without the grease. Brilliant! My only qualification is that the recommended oven time for the flour is too long.For me, it works best at around 35-40 minutes.
My mom used to use a dried skillet with flour to darken it. I went to the culinary Institute in New York and I even taught culinary art at Ivy Tech in Lake County Indiana . I am glad that you did a dried flour. Also my mother did a drive-through on the skillet. 🇵🇱🛶👩🍳🇺🇸
Ok I just made this roux and the color is ok, but it really stinks. I did exactly what you said - cooked the flour at 425 for about 45 minutes. I am not sure what I did wrong or maybe this is the way it's supposed to smell.
Corn Starch won't hold up as good under refrigeration / freezing, but it will thicken faster and not need to be cooked to get the flour taste out. - However it will add little to no flavor / color.
Mae M ah, just remembered, it’s made from a Boston Butt, the way it was chopped up I think is what made me think it wasn’t the andouille I’m used to seeing (sliced in circles or ovals). Side note: did I miss the okra or file?
@@xeekk Yeah, I would have left it in circle or oval slices. But no, they didn't put okra or file on their gumbo. But I prefer that. Not a fan of either. But they're really just thickening agents anyway, so no loss there with a gumbo as thick as theirs.
I don't understand how using a whole another cooking method, another pan, a watching something carefully in the oven, making sure you put it into another container do it won't burn, then making a slurry to add to dish, then cook to thicken is easier than making a rue? It does use less oil ( I like that). Sometimes I think they do things just to show you they can be done differently, not that it is necessarily better or saves time. Or did I miss something?
I made this and will never use another gumbo recipe! Tip: if you like spicyness, at the end, instead of adding vinegar, add hot sauce, since hot sauce is mostly cayenne and vinegar
But they had Tabasco.😩 We buy Cholula and Tapitio. Tabasco is like getting a bottle of hot vinegar.
Did you stir the flour while it was baking in the pan?
Great call on the hot sauce having vinegar
@@mark91345 yes every so often.
@@mark91345 I made sure to sift the flour into the pan and, using a whisk, stir the flour every 10-15 minutes. I found that it clumps up if I didn't sift the flour first.
Acadiana native here. I tried the recipe out of curiosity and it wasn't bad, it just needed more liquid and more cook time (at least 40 minutes longer and at least a cup more liquid) otherwise it's a pretty good dupe recipe.
Even without okra?
Okra is not a necessity. Cajun girl says so.
I've lived in Louisiana, and I would have liked at least a cup more of liquid too. Glad someone else thinks so.
Yeah, definitely too thick. I like mine the consistency of a slightly thickened soup.
@@kristinaandthegerman4554You can use either okra or roux. No gumbo needs both.
Made this recipe and it was amazing. Deboned and skinned the thighs myself to make the chicken broth. Great flavor, and my first time making gumbo. My New Orleans friend said that it was amazing 😍
I've been making rouxs for decades. I collect and read cookbooks. Dry roux is new to me today. I guess there's still a lot I don't know. Wonderful! I'm going to experiment this week with dry roux. Cheers!
It works wonders!!!!
I've been making gumbo for years and years and most people will tell you or should I say tell me that I make the best gumbo if they've ever had. Now the last time I made gumbo I used this dry Roux method and it worked out great I have the darkest Roux that I've ever made and the flavor was amazing
James Dooling , Tony Chachere's carries a decent dry roux on the aisle which carries gravy mixes or Cajun seasoning ! I am a 💯% Cajun Creole. "
I tried the dried roux method today, 425 degrees for 40 minutes, beautiful color but smelled up my entire house, going to take days to get this smell out of my house. Not a good smell either.
@@michaelballard308, did you stir it often or just let sit in the pan?
This came out amazing! Word of caution, in the video they say to go until the dry rue is similar to a dark brown sugar; I did that and the flavor came our burnt. I stopped at a dark blonde color the second time I attempted the recipe and it came out amazing!! I also used a pound of chicken instead of two and found it to be a better consistency overall.
Did you have to stir the flour? Or did you just leave it in the oven?
@@austinbarber2983 I stirred it half-way through. If you don't, the flour comes out uneven in color with the portion exposed to the heat source much darker than the inner layers.
I tried your recipe with a few modifications. I added a jalapeño pepper, some okra and wine. I had some trouble making the dry roux. I had the not so bright idea to toast the flour in my air fryer which ended up setting off my smoke alarm. Other than that it worked out just fine.
I used the description of cinnamon colour and the smell of slightly burnt popcorn. I'm happy with how it turned out.
I had a similar problem with the roux. Cinemon color was too burnt in flavor.
Oh my!!! Now I’m sooo hungry. Looks delicious. Thanks for the flour tip. So much easier!!!!!
This is the easiest, best-tasting gumbo recipe ever. This is the only way I do it now. Such an excellent recipe. I wouldn't be without it. HIGHLY RECOMMENDED!
I put the flour in a cast iron pan and 40 minutes and that was too long it smelt like coffee when I was done. I started over again without cast iron this time.and it came out better. Great recipe I love it .
great tip on the roux. I've been browning the flour dry in a skillet on the stove top for a fat free roux since reading Enola Prudhomme's Low cal Cajun cookbook several years ago. No more standing over the pan constantly stirring for 20 + mins . Thank you
Yes, it really works well. I honestly thought it wouldn't when I first saw someone do it. I was wrong.
Just made it and WOW! The dry roux worked beautifully. Thanks for the tips! 🥰
Absolutely love this process.
Just one more note. There is actually a dry instant roux powder made by Kary’s in Ville Platte La. It comes in a 8 oz jar and although (as a true cajun) I was doubtful about it, but I used it one day and I was quite surprised. It is fat and cholesterol free.
Definitely trying this. Plan on adding some shrimp. Thank you.
My husband made this last night! IT WAS AMAZING! I cannot wait to have it again.
Who's going to cook it? You or him?😉 Or are you like my wife who won't eat certain things unless I cook it?
Full recipe:
~~~ Ingredients ~~~
- 1 cup ap flour
- 1 onion
- 1 green bell pepper
- 2 ribs celery
- 3 cloves garlic minced
- 2 bay leaves
- 1 tbsp fresh minced thyme
- 1 tsp paprika
- 1/tsp cayenne
- 1/4 tsp salt
- 1/4 tsp black pepper
- 4 cups chicken broth
- 2 lbs boneless skinless chicken thighs
- 8 oz andouille
- 6 scallions
- 1 tsp white vinegar
~~~ Recipe ~~~~
1) to make dry roux, cook flour in oven safe skillet in 425 degree oven 45-55 minutes until dark brown. remove from skillet to avoid continuing to cook
2) add chopped onion, celery and bell pepper to dutch oven over med heat, soften for about 5 minutes.
3) add garlic, bay leaves, thyme, paprika, cayenne, salt and pepper to dutch oven. Cook about a minute until fragrant.
4) add 2 cups chicken broth. Then add chicken thighs in even layer. Bring to simmer and cook until chicken is cooked through 15-20 mins.
5) Remove chicken from pot and set aside. Add 2 cups room temperature chicken broth to cooked flour and whisk in gradually. Add mixture by slowly pouring and whisking in. Bring back to a simmer.
6) Add andouille sausage. Simmer about 20 mins. Break apart cooled chicken into smaller pieces.
7) Add shredded chicken, scallions.
8) Add vinegar and season with salt to taste.
Thank you ❤
I have a gumbo recipe that I love, but I have a really hard time getting the roux consistently. Tried this dry roux method and made the best gumbo I’ve ever made. It was so easy, repeatable, and I don’t overheat standing and stirring in front of my hot stove. THANK YOU!!!!
Note: may be a weird thing with my oven but 40 mins at 425 burned my first batch. Tried 20 mins the second time and it was perfect! Try knocking the time down if you have the same issue 😊
Fantastic recipe! I knew you'd get eviscerated by those gumbo traditionalists out there so I applaud your bravery! Like all of your recipes, I try to follow closely on the first attempt and then start adapting to my own tastes with each rendition. Yes, I do add okra LOL!! But I also have added things that may make the gumbo police cringe so I'll stop now! Pulled pork anyone?
The gumbo traditionalists might not give you too much trouble. Even the father of Cajun cuisine, Paul Prudhomme, used the brown flour technique in his Fork in the Road cookbook circa 1993.
I really like this recipe. I go darker on the toasted flour until it's about like non-dutch process cocoa powder, I also go a little heavier on the spices & aromatics as a general rule for ATK recipes. Super quick & easy, it's gone into the rotation
never heard of a dry roux but it looks much easier than burning it. Love these videos. Thanks
Freaking good! I tried this recipe and it works real well. I recommend you toast the flour more than they do for an exceptional flavor.
I'm not sure I'd call it gumbo without any okra but I will use the idea. I love the way you two comfortably present these segments now that "that guy" is gone. Well done, ladies.
I’m Cajun. Okra is used as a thickening agent in some places. However, okra is NOT added to all gumbos. My family I’d from Kinder, Oberlin, and Big Mamou. Okra has never been added to my familial recipes. The roux is both flavor and thickener. File is added. But okra varies based on locale and/or heritage. Most gumbos in New Orleans do not have okra.
Awww...i miss "That guy"...
@@janethayes5941 He wasn't Satan incarnate or anything awful but he was clearly 'the big boss' conspicuously inserting his authoritative presence into the conversations.
That kind of thing works if the person acts as a stand-in for the TV audience by asking all the right questions but not so much if he's trying to seem like a bit of an expert - when he wasn't really. He just *owned* the show.
I will admit he was not anywhere as bad as Bob Villa on This Old House.
@@puirYorick yeeessss....I do see your point. Very well put.
That Joey Tribiani style "I'll see YOU later" gets me every time.
This was TV torture. Great job ladies.
Finally! A way around the roux! I used to have to and stir forever when i was a kid. THIS makes me want to do gumbo.
I love how approachable you have made this dish by Browning the flower in the oven in a dry Skillet. That is the primary reason why I have never attempted to make gumbo. I have always been afraid I would burn the roux and ruin the entire dish and waste my time. But there is a glaring discrepancy that I must point out. My understanding is that gumbo is not gumbo without okra. Where is the okra here? and for those of us who have never cooked with it, how do we incorporate the okra into this you talked in the beginning of this video about authenticity, but leaving out the okra seems to run contrary to
Okra for seafood gumbo. Don't see it in chicken and sausage. We use file' for that. (Ground sassafras leaves)-Louisianan
It's really hard to find fresh okra everywhere. So i use the frozen sliced okra. Just thaw it and add it. About 15 to 20 minutes before its done to cook the okra and let it do what okra does. Slightly thicken the overall dish.
It really isnt added to chicken n sausage gumbo. But i like okra so i add it about half the time when ever i make gumbo.
Trying the baked flour is a genius move. Worked out really well for me.
Okra is also used as a thickening agent. Fried okra is the only way I’ll eat it. Correction, sometimes I put pickled okra in my Bloody Mary’s. Cheers!
Awesomeness! Great flour trick!
Thank you for NOT using too much salt. So many cooks/chefs say, "a pinch" - then throw a handful in. My cooking instructor (back in the misty dawn of time) taught us that "a pinch" was LESS than 1/8 tsp. So - as a person with Congestive Heart Failure - I am tickles that you are not over-salting. There is salt in the butter and in the sausage ANYway. No need to add any more.
What a great idea I’m definitely making this version. Hey what about the okras I love them. Can I add a few in?
I like okra as well, throw them in. Don't listen to people that say they're "slimy". They add so much body to your gumbo. Failing that, add ground sassafras leaves (aka filé) when serving to add body. I like this channel, but there are much better recipes for gumbo out there. I've never met anyone who add the roux last or just toasted flour in the oven. I learned how to make this in Louisiana! Good luck!
Yum. I wonder if you can do an extra cup of flour in the oven and keep it in the freezer or fridge to save for the next time.
I asked this question on the main post but no one ever answered the question.
It could be a game changer!!!
Xylina Shelton - I am thinking it should be fine. You can store raw flour indefinitely in the freeze and you can freeze most baked goods for a few months. So, I am thinking the toasted flour should be fine in the freezer. It sure would be a time saver.
Put it in a freezer bag, squeeze out all the air, and put it in a tightly sealed glass jar.
Because plastic is permeable, the flour is so dry it will absorb moisture and freezer odor.
Any extra flour can be saved in an airtight container for up to 6 months.
In Louisiana you can buy dry roux in a jar. Store it on the shelf!
I make this quite often but add okra and a little bit of tomatoes. I also do the flour trick.
Just get rid of it (1:19)? Not hardly. My mother-in-law, Francoise, who grew up on a faem in southern Quebec, cooked a Canadien farm recipe traditionally made with the meat from pigs' feet (aka trotters) though other cuts can be used. At my request, Francoise showed me how to prepare it. The very dark roux imparts a deep, tangy, smoky flavor to the gravy. In her dish, the cooked meat is cut into small pieces, mixed into the gravy, and served over mashed potatoes. Still one of my favorites.
I will be making this for sure. Brilliant!
I am from Lafayette, La and I have made more gumbos than the grains of rice in a one pound bag. My darling mother had a friend that made her roux in a microwave. Throw the holy trinity into the hot roux when it finished browning but is very hot. THe trinity will bring the temp down a bit then we add the broth.
Browning flour in the oven is a great idea! I'll try.
Awesome ladies 👍👏
Looks wonderful! The two of you cook with a lot of heat, you must love spicy foods!
“HELLO”… I love you guys.
Miss you and Chris on PBS here in Chicago. Waited for the weekend (Saturday) to see what you guys were “cooking up” or reviewing.
Enter RUclips… anytime I want to hang out and add to my culinary expertise.
Love the PASSION & the Edutainment.. Ladies. Til Next Time … ChefDés 👩🏻🍳
Neat tip. Thanks.
I was planning to make a Gumbo, I will go with your
recipe ,thanks for dry roux Idea.
Happy Holidays 🍸🍾🎂and New Years .
I adore the show, heck, I live for it. I have to admit I'm glad Chris is no longer with the show.
I liked Chris
My grandmother from Georgia used that trinity in all of cooking including her cornbread dressing. My mom and I used red or orange bell pepper to add color and flavor to ours. What do you think?
A lot of people do that lately because lately a lot of people seem to suddenly dislike green peppers. The other colors work fine IMO.
Gotta add shrimp though. I would also add okra and additional liquid.
The dry roux is such a good tip. It is now a really good diet food because a lot of the calories come from the oil in the roux
Made thistoday. I love you guys
Thanks for this video if I was near you I would hug you Im3 cooking gumbo for christmas but I hate the part of.standing
over stove for forty minutes and then I saw test kitchen so happy😍
Making this tomorrow, can't wait.
Going to make this today. I’ll let you know what I think 😊 sure sounds good!
What did you think
They ded.
Did you like it lol
Not traditional but does eliminate having to use a cup of oil which is the only down side to doing this the traditional way
That looks good. I couldn't work there I would eat everything.
OMG. Looks amazing. making it this weekend.
I do a lot of Cajun and Creole cooking but I rarely make gumbo. So while it was delicious, I'm on the fence. The dry roux felt like a babysitting project but the flavor is boosted by the large amount of roux produced. I always cook the meats separately so this meat poached or braised tasted bland to me. This recipe does ditch a lot of calories by using stock instead of oil for the roux. All that said, if you like gumbo you must try this. It tastes great and whadayagotoolose?.......Update: Let the pot sit off heat for an hour before reheating and serving. Whoa! So much smoother mouth feel and deeper flavor.
I made this a couple of Sundays ago and have some in my freezer.
I love the idea of toasting the flour in the oven. This will cut your time in half....
OMG made this last night and I'm still on cloud nine . Amazing . And no okra . Keep it up ladies . Your gonna make me so fat . Lol
Yummy
What? No okra?? :-0
Right? It's clearly in the thumbnail of this video
not gumbo without it. not Louisiana without it
Not soul food without it
@@adesewaiwalewa7621 I love my veggies and take them wherever I can get them.
@@Crushnaut no it isn't. that's scallions.
Awesome job ladies. Looks great
That looks delicious
A roux should be like milk chocolate. When you add your onion, bell pepper and celery to a hot roux the color instantly gets darker from the sugars in the trinity. At that point you should start to add some chicken stock to thin the mix.
If you want to learn a proper Louisiana gumbo then pm me.
Happy Thanksgiving to all!
The point of this roux is to be easy and foolproof, while tasting as close to authentic as possible. I think they pulled it off.
Don't see a way to PM you from uTube...
I like this. you got the oil out of the Roux.
vanscoyoc The taste must be different (?)
Looks really good. Wondering why not go in with dry roux slurry and then the rest of the chicken broth?
I like my gumbo with okra and filé powder
In the early episodes of ATK, these two were never on the same program. Consequently I thought they were the same person, just with a different hairstyle.😃
You didn't use file'.
CHICKEN AND SEAFOOD GUMBO MY FAVORITE
Thanks- looks yummy!
Good job ladies.
I'm going to try the dry roux method and use dirty rice instead of white rice and add shrimp.
Wow so yummy 😋 yummy
It’s suppose to look like soup and it only takes 15-20 minutes to make rue. But geeze they went through a lot to make this gumbo 😅😅😅 but I admire the hard work. It’s a much easier way to do it than piece by piece with adding things one by one.
Looks like some of that PiePieChicken gumbo.
Gonna have to shake on some file, and toss in a batch of okra to make it right.
This is my corn!
I like how the thumbnail clearly shows okra, but the video had none.
The thumbnail is the same dish they made. That's not okra in the thumbnail, it's the scallions.
@@itburns5756 Look at the thumbnail on a 50 inch monitor as I am and you will clearly see that it is okra.
@@colorcodetrader4032
No, I looked closely on my big screen. It's definitely the sliced scallions they added at the end. They don't do separate thumbnails. It's always a picture taken directly from the episode. I think you're probably seeing okra because you wish there was okra in there.
@@ellengregory8002 lol... I do wish that there was okra in there, but take a look again (add https in front of the link below):
://photos.app.goo.gl/uFCECuQqbMwkyLQ46
@@colorcodetrader4032 That is okra in there. Stock photo, I guess.
Ladies, that's some pretty gumbo. You make it just like me...except y'all measure everything out!!! Oh yeah, dry roux is the way to go. Been using that for years.
When I tried to make dry roux in the oven according to the recipe (oven temperature and the time), why it produced so much smoke, it triggered the fire alarm in the house 🤔🫣
Sorry, my hearing is not great. What kind of sausage was used in the recipe? I am going to try this for Sunday dinner. Thank you.
Andouille! Interesting trivia: l'andouille originated from "village idiot" or "town drunk" or something else to signify "fool".
Thank you for your response, it helped. I was able to find some in my local supermarket. The trivia is funny. Cheers.
@@tonilyng4851 Hi Toni - you can also click that little box on the bottom right-hand corner of the video marked "CC". That's closed captioning. Everything that is said will be written out, and in that way you won't miss anything! :-)
What is the best way to triple this receipt
And now I want to go and thaw out that container of pinto beans & northern beans and sausage I have in the freezer. I also have some leftover beef Stroganoff I made last night.🤔
By using the dry roux technique, you don’t have the scum to remove from the surface of the broth.
There's okra in the thumbnail picture but none in the recipe, what's up with that?
Made it... browned the flour and followed the recipe, just seemed to have too much flour, had a bit of a flour taste. Good not great. I’ll try it again maybe 3/4 cup of flour.
After you add the flour to the pot, simmer the roux for 15 minutes and the flour taste disappears completely. I think they errored in not clarifying this point. Adding flour, whether it is baked in the oven as it is in this method or fresh out of the bag without simmering it in the liquid is going to leave you with the strong taste of flour, NOT that of a well-developed roux.
The big take-away, dare I say game-changer, for me from this recipe is the roux preparation that avoids the use of oil. The onventional roux recipe, irrespective of color, calls for equal parts flour and fat which I have always thought results in a gravy/sauce that's too oily. This approach delivers the same flavor without the grease. Brilliant!
My only qualification is that the recommended oven time for the flour is too long.For me, it works best at around 35-40 minutes.
What happened to the okra? Is pictured in the gumbo when I first saw this video.
What size is that pot?????
My mom used to use a dried skillet with flour to darken it. I went to the culinary Institute in New York and I even taught culinary art at Ivy Tech in Lake County Indiana . I am glad that you did a dried flour. Also my mother did a drive-through on the skillet. 🇵🇱🛶👩🍳🇺🇸
Is there a recommended flour for a gluten free roux?
WHAT HAPPENED TO THE OKRA? Gumbo without okra is a desecration to Cajun cooks everywhere!
I'd eat that. I'd be all "mmmmm that's good."
where is the okra? At what point should we add okra?
Roux cooks at 425° 45-55 minutes
Ok I just made this roux and the color is ok, but it really stinks. I did exactly what you said - cooked the flour at 425 for about 45 minutes. I am not sure what I did wrong or maybe this is the way it's supposed to smell.
Where is the okra ??? Gotta have okra !
That looks awesome. Is there any way to do this for those of us that can’t have wheat? I miss my Cajun foods.
Corn Starch won't hold up as good under refrigeration / freezing, but it will thicken faster and not need to be cooked to get the flour taste out. - However it will add little to no flavor / color.
Pretty slick
Was that actually andouille sausage? It looked like ham.
Xeek " Andouille sausage is made with ham and it's delicious ! "
Mae M ah, just remembered, it’s made from a Boston Butt, the way it was chopped up I think is what made me think it wasn’t the andouille I’m used to seeing (sliced in circles or ovals). Side note: did I miss the okra or file?
@@xeekk Yeah, I would have left it in circle or oval slices. But no, they didn't put okra or file on their gumbo. But I prefer that. Not a fan of either. But they're really just thickening agents anyway, so no loss there with a gumbo as thick as theirs.
Where's the potato salad!?
Wheres the okra? The word ^gumbo" actually means "okra." Just wondering. . .
I don't understand how using a whole another cooking method, another pan, a watching something carefully in the oven, making sure you put it into another container do it won't burn, then making a slurry to add to dish, then cook to thicken is easier than making a rue? It does use less oil ( I like that). Sometimes I think they do things just to show you they can be done differently, not that it is necessarily better or saves time. Or did I miss something?
Can this be made with gluten free flour?
The last one is roux-ined.