Perfect Seafood Gumbo Recipe
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- Опубликовано: 6 сен 2024
- Ingredients
1 cup vegetable oil
1 cup all purpose flour
1 carton chicken broth
1 cup water
1 large bell pepper
2 ribs celery
1 large onion
1 bulb garlic chopped
5 sprigs fresh thyme(1 tbsp dried thyme if you can’t find fresh
3 stalks scallions
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp chicken bouillon powder
3 bay leaves
1 tbsp cayenne
3 tbsp Tony’s (taste as you go if you need more)
Salt and pepper to taste
1 pound large shrimp
1 pound crab claws
1 pound andouille sausage
1 pound lump crab meat
I cooked this recipe on #5 on my stove the whole way through which is medium low everyone’s stove is different . Please do not walk away from your stove . Stir constantly. I used a stool and watched my fave show by the stove while my roux cooked while constantly stirring.
#seafoodgumbo #happyholidays #seafoodrecipes
😊😅 lol love you guys 😍💗
Hey Friend!! I hope to see you tomorrow.
@@denjennings lol I’ll be here . I might pop out tonight for 3 seconds
@@MeshasCorner love you guys
@@denjennings I hope tomorrow’s good friend
@@denjennings hey Friend lol 😝 guys love you guys
Turn the heat up on the roux, lol. People act like it's rocket science, but it ain't. You aren't going to scorch the roux if it's on medium heat or even a little higher as long as you keep it moving.
It looks like a really good result for the first time making gumbo. Good job.
Watched it. Went to the store. Came home. Prepared it. Ate it. Yum!!
I've gone through a zillion gumbo recipes trying to find one that I thought I wouldn't mess up. Mesha, I choose you! Your gumbo looks delicious and I actually think I can succeed in making it. Thank you!!
I second that!
Thanksgiving for 1😊
Just a little tip for browning your roux a little quicker. You can brown the flour a little first then add your butter and on low setting brown the flour and butter mixture stirring until the mixture resembles a thickened smooth sauce. Cook stirring constantly until it has the browned color. Kitchen bouquet is also an optional ingredient to get the color and taste you’re looking for. After that add your veggies. Then your water or broth and that’s your roux. Hope this helps you get this delicious looking gumbo a little quicker next time. Great recipe!
Save ANY shrimp, crab and fish carcasses in the freezer and pull them out to make seafood stock when you have enough. It's gonna kick your soup up to the next level.
Also, if you cook your andouille sausage first and use the rendered fats from the sausage to make your roux it makes for a richer roux.
I’m so thankful this was short and to the point.
Always
My first roux took an hour. Now I’m at 30 min at the most. Good job!
I don’t make a reux on the stovetop, I put my flour in an oven safe pan and bake it, it browns nicely and takes about 40 minutes, no stirring or standing at the stove. Then you just let it cool while doing everything else. I make this a few times a month and my family devours it every time. Looks good though and I give props to anyone with the patience to make a stovetop reux.
It’s my first time ever, i may try the oven method next time 💕thank you
What temperature do u bake it at and do u use oil or butter
I made this today and it was delicious! I added some extra vegetables and omitted a few things I didn't have on hand, but it still turned out great. I served it with Spanish rice, will definitely make it again without making changes 😊
OMG.That look unbelievable !!
I never have the patience for roux so mine are almost white/blonde roux.. i know some say you can male a microwave roux or oven roux but I dont bother. I need to actually take the time and make a nice brick color roux but damn the time it takes i can be half way to a gumbo. Lighter roux also have more thickening power, the darker the roux the less thickening it will do just fyi
I admire your patience and investment into that roux, i dont know if i can do it.. I spend 10mins on mine and real cajuns would probably hang me for that.
I love your honesty about the cook time for the roux. I attempted to make a brown gravy for the first time about a month ago and I looked at MULTIPLE youtube videos where it said 25-30 mins to brown the roux. I was stirring for 45 mins and then I gave up and just added browning to get the color that I wanted😥. I thought I did something wrong. Next time I will keep going stirring. I'm going to try this gumbo next. Great recipe!
Thank you for this recipe, it didn’t take me as long with the base because I heated my pot & oil prior to mixing the flour
Love the recipe. The roux...15 min
You'll get there. Don't be afraid to turn the heat up.
Its intimidating at first but, you'll get in your zone and knock it out in 10-15 min.
I agree! I can make a roux in 10-12 mins. I use a regular skillet for quicker heating and stir constantly until it's a nice, brown color.
How many servings is this ?
@@brandonfair5086 depends on the people you feed.
In my house (me kid and woman) this is dinner with one large bowl left for freezing or breakfast for two.
I will try your recipe Thanks
Looks delicious am going to make it
I have looked at Gumbo recipes on RUclips for about 2 years. This is by far my favorite, ever. I live on the Gulf Coast of Mississippi and I'll be gathering all of my fresh seafood for this next week. Thank you so much for such a well done Gumbo recipe. I can't wait to have at it! You're the best.
One of the best looking gumbos on here! Thanks ❤️
Yess Mam this looks yummilish, I can do this, and no okra yess !!!!
Honey Child I followed your instructions and it was Fricken Fabulous!!! Yum Yum n Thank you
Looks good I have seen some runny stuff but I don't remember my dish from childhood looking runny. This looks good thick creamy and yum.
This looks incredible, wow!
Yeah I feel you on how long it took the roux to turn brown. Just made this the other day. The guy who I got the recipe from told me to turn up the heat a bit because it shouldn't take that longto turn. Lol
subscribed. i love how real you were about the time frame lol no good roux is made in 30 mins. at least not a dark roux for gumbo. making some tonight and will be using your recipe & technique!
Houston TX showing love
A tip ...make a slurry with starch and cold water as a thickener. You don't always have to make a roux. You can sweat your mire poi (ingredients) , so your gumbo won't spoil.
Looks so good. I need friends like you! Thanks sis!!
I'm glad I found this recipe. I had to make some minor adjustments because I have cheap pots that will burn up stuff quick, but I took my time and it turned out great!
This looks delicious. Blessings and HAPPY HOLIDAYS! Please stay safe. ❤️👍🏾
LOOKS DELICIOUS MAMA THANK YOU!!! Subscribed! ✌🏼
Cook the roux with butter in a pan on a little higher heat so it spreads more out more to cook through.
Beautiful gumbo, keep up the good work.
Omg thank you ! I don’t eat ANY seafood and my wife loves it. Definitely gonna try.
nice recipe very well spoken and im gonna make it
That looks SO gooood! What CANT you cook, woman??😍🤗🤤🤤
Wow! This looks fantastic. My mouth is actually watering.
I will be trying this 🔥🔥
Looks amazingly delicious 😋.great job
Wow! You nailed it! Thank you for sharing.
Trying your recipe tonight Chef! Can’t wait! 😋
I think it took so long because of the pot you used. Also, let your oil heat up before you v add the flour. Gumbo looks delish!
Haven’t had this since 20 years! Last time my co worker from New Orleans made it. Every time I see gumbo I think of her☹️
Looks delicious. I went on vacation to South Carolina and tried gumbo for the first time. Now I want to make it at home because it was so darn good.
That looks so great!!! Going to try this for sure Happy Holiday’s to you too Mesha ❤️💚🎁🎄☃️❄️
TFS!! I'm looking to cook some gumbo over the holidays.
I’m finna act a fool in that kitchen Christmas Eve… thanks 🙏
Omg I can eat that all day!!!!!!!
Looks magnificent!!!!!!!
I learned something 🙌🏾🙌🏾🙌🏾! Looks phenomenal 😍😍😎👌🏾
This looks delicious...
Looks amazing
Making this for Christmas 😍🥰
That seafood gumbo looks good😋
This looks delicious 🤤
Looks good 😋
Go head chef 👩🍳👌
Bake the flour by itself in the over for 40min on 425, Much easy to use a dry roux.
I love you and your page
Mesha I'm still supporting ,just haven't been commenting, but girl that Seafood Gumbo looks absolutely delicious. Happy Holidays to you and your family 🤶🏽🎅🏽🎄
It’s okay doll it’s the holiday season i appreciate your support. Happy holidays have a great weekend
@@MeshasCorner thank you 🌻
Love it❤❤❤When do you add Okra?👌🇨🇦🇨🇦🇨🇦
You go girl. Happy holidays..
Beautiful! Thank you!
Thank you 💕
This look good
this just makes me salivate
Nice job👍🏻
I think most ppl use the sausage grease to make it
Making this soon!! Thank you!!
Super nice cook
Thank you hun
Looks amazing 😍
Great video! thanks!
Thats a whole sin of goodness!!!😋
Looks like u did that!
You never disappoint 😋✨❤️❤️💫
This looks good
Thank you
Try baking the flour in the oven. Check for recipes here on RUclips.
I'm from NOLA and made a dry roux (oven method) for the first time when making gumbo for Thanksgiving. I will never go back to making traditional roux.
@@Renee_nf094e Me neither girl!
Looks good girl!!!!
Thank you!
This 🔥🔥🔥
I’m not an expert but I see other chefs/yt vids on gumbo and from me cooking it cookin the rue in cat iron skillet is better and faster 🙂 to get the color then cook it in wtv u want
Finally...someone who told the truth about making roux. If you brown the flour before you start, it will be a dark color as soon as you put the flour in, it will still take an hour or more to make the roux.
Great recipe.
Right and they’re still the comments tryna argue me down about the time. Ah well lol the flavor was amazing that’s all that matter . Thank you
Making this tomorrow
Need a bowl ASAP 🤤🍛 PLEASE
If it took you an hour and 20 minutes to make the roux that means you did it right cuz I have seen it take longer than that depending on how dark you want it
Thank you for understanding and being realistic. 💝 and yes i agree
Per the ingredients list you have 1cup of water, when do you add this?
Oh I couldn’t be allergic to seafood. I’d still eat it 🤷🏼♀️ like I’m pretty sure I’m allergic to crawfish but Imma still eat it 😭
Lol I feel you! Like, how can something this divine be bad😩
Say sausage again for me!!! LoL.
Stopppp 😩 lol no
Did you add the flour in before the oil was hot? It looks like your oil wasn’t ready. Maybe that’s why it took so long. I get that color in 35 mins top but I let the oil get hot first
To make your Rue , did you use regular vegetable oil? Are a different oil?
Great looking recipe...but I highly recommend the oven roux method..wayyy less work
💯😊
Use a magnolite pot instead
Girl yeah tell the truth cuz it took me an hour to 😁🤩
I bake my flour to speed it up. Got watch it carefully.
So can i used the chicken stock?
Yes 👍🏿
Looks yummy! I feel bad for you bout the shellfish allergy 2 thumbs down.
Yea it’s the worst 😩
I take FOREVER with my roux. Ive seen people make it in 15 mins and Im like uhm HOW? Ive also burned my roux before and didnt know until we all sat down to eat a horrible bitter gumbo. So slowwww and steady for me please
Use duck when making for yourself. If you can pre-render the duck, use the duck fat in the roux base. Not as good as seafood but very close.
Never thought of that, thank you! I’m gonna try it
Maybe they make smaller amounts of rue.
Nothing wrong with the time you did good didn't burn it cuz you would have been pissed having to start over
Are you from New Orleans?
Looks great. No okra?????
Nope i did a poll they didn’t want okra. If u want it add it when you add seafood in