nope. never trust any paid advertisement reviews that only say things like "best gumbo", oh and then this one's my "fav gumbo", etc, just means they have NO taste or arent allowed to say so.
Im from New Orleans and im so glad they went to Lil Dizzy's, best place for soul food in the city!!! The owner Arkesha, is the kindest person and always so excited for every customer. IDK how she manages to still be so welcoming after being in the same place for so long but she does it!
As a NOLA native, watching you guys eat these gumbos really warmed my heart. The food in our city is pure magic to me! You and Harry should definitely come back again, there's so many different unique and delicious foods to enjoy!
growing up medium poor, not actual poor but pretty close aka medium poor....we had gumbo every week, there was always a pot on the stove or in the fridge ready to go...in fact I'm pretty sure moms served me quite a few bowls with nothing in them but veggies and roux because we couldn't afford to buy even chicken or sausage much less crab and shrimp...but it all turned out okay, I make 6 figures and take care of mom and pops and we eat whatever we want whenever we want now...and thats the real new orleans for ya
how are you only medium poor if you cant afford chicken. were you on food stamps? they give more money than I could use on groceries and I didnt qualify for it except if I had applied as a college student.
Generally Black Creole Gumbos are more likely to mix meats and seafood in one gumbo. This is not necessarily true for more Cajun style gumbos, generally they separate the chicken and sausage from seafood. Smoked sausage can be quite overpowering in a seafood gumbo and is generally why is usually paired with chicken which is less delicate. Additionally, dark roux is usually reserved for poultry and a lighter roux for seafood, for the same reason. Lastly, don’t forget to give credit to the German immigrants to Louisiana, without them, the smoked meat culture would not necessarily have been as prevalent as it is in the cuisine.
And in a Cajun gumbo settling, smooth potato salad is absolutely welcome. If you haven’t tried it , well, you should. These guys missed out by not having it at least once.
@@RB-ou9su Louisiana guy here, cajun descent, the only rules to gumbo are the trinity and roux, the rest is how you like it. (I keep it separated I think it overpowers also my parents and grandparents may kill me)
Im so excited they are continuing to try dishes specific to the region they stop. Cannot wait to see where their travels take them! Once done with the States, they should do the same across the pond so Joe can try a more in depth food tour.
@@AusHowie Hot sauce definitely changes the flavor of the food! Adds acidity, the aromatics of the peppers, umami from the fermentation, etc. Good gumbo is a labor of love! It takes hours to make gumbo and a lot of knowledge.
Please just do a New Orleans food tour of absolute must trys! You've already got Po boys and gumbo, you're just missing beignets, muffuletta, boudin, etoufee, jambalaya, andouille, boudin, and the list goes on! I'll be tuning in for that episode! And basing my decision of where to go to when I visit NOLA for a NOLA Christmas this year
Gumbo truly is a dish that is about maximizing every . . . single . . . ingredient. Turkey and sausage gumbo is my favorite. And it's a 3-day process. Brine the turkey on day 1. Day 2 is roasting, then stripping the carcass, then using the bones to make a stock overnight. Day 3 is the gumbo. And day 3 is a good 6 hour day of cooking. You have to use the best sausage. You have to get the roux perfectly dark (yes, this is 45 minutes of stirring pretty much constantly). But, when you're done . . . gumbo truly is one of the most flavorful dishes that I've ever had.
You guys are just great! This was so much fun to watch & have a chuckle or two. Gumbo is definitely from New Orleans. It is a soul food that gets into you and makes you feel good. It was so nice to see the local places that have been there since the beginning. Shine on!
It's technically not French Canadian influence, the Acadians were relocated before the country of Canada was a thing. To be more accurate it is an Acadian influence.
You are two lucky guys. I live in Canada 🇨🇦 but have family in Louisiana and I love gumbo. My gumbo is the best in my opinion but the andouille sausage has to be sourced only from Louisiana to be original. Loved your video. Cheers Doug 🇨🇦
Creole gumbo uses tomatoes a lighter roux and usually seafood based as well as butter thrown in. Cajun doesn't and uses a darker roux (more nutty flavor), chicken/sausage and no butter.
I think the last one looked the best and was the cheapest so much more value for money. The chicken seemed really crispy as well more than the last chicken they ate.
I love Lil Dizzys! That’s a staple in New Orleans. I’m from Cajun country and our home made Gumbo is way more thick. Looks more a Creole Gumbo. Regardless, top three foods of mine.
Love Lil Dizzy's.... Before hurricane Katrina I lived down da street from dem... At dat time it was just a hole in da wall....... Miss my 7th ward.... Now I'm in da 3rd... Old Calliope
Been binging this series lately and was so excited to see y'all in my hometown last episode, AND this episode!!! Looking forward to more potential New Orleans episodes. But I also gotta say, the best gumbo in New Orleans is at ya mama's house, straight up😂
The thickening agent in the gluten free gumbo was likely okra. Historically that is what was first used before a roux became the staple to start it about 100 years ago.
In addition to that "gloop" being because of the glutenous roux, it's also because it is okra based. Okra is way gloopy especially when it's cooked down, and is one of the base flavor components of gumbo
Gumbo can use okra, filé, or neither as additional thickeners beyond the roux. As a rule, the darker the roux is cooked, the more flavourful it will be but also the less thickening ability it will have.
@ Yes I am aware, my entire family line is from Louisiana and we make both seafood and filé gumbo at home. A light roux is always a red flag. Thank you.
Cool seeing you guys trying food all across the south, my neck o' the woods. I will say, even though you can find good Cajun food in NOLA, the best is found in Lafayette but that is not a tourist trap city.
Great spots that y'all chose. I live in Metairie (suburb connected to Orleans Parish, and we have a pretty good Gumbo spot called Chef Ron's Gumbo Stop.
OK GUYS...now, go west og the Mississippi River and try CAJUN GUMBO, as compared to the wonderful CREOLE GUMBO you had in New Orleans. Come to LAFAYETTE A and try several different CAJUN dishes. 😊
I have a few words from Tabasco Town Louisiana (The berry if yall didn't know) home to the international gumbo cook of evey year PO TA TO salad it's the best side for gumbo and even some of us use it instead or with the rice But over all happy to see the videos showing of our foods just don't forget their is way more to louisiana than new orleans give us a try you'd be more than welcome
Yall should try the Charbroiled Oysters next time you are in NOLA. Dragos is the OG, ACME is great. I never liked otsters until I ate them as a kid. Everytime I visit family, I always grab a plate of them. 😊
I would like to see these two go somewhere other than the US/UK, it would be interesting to see them try the best places to eat Italian food in Italy, Kebab in Germany or Sushi in Japan. They are travelling anyway so why not mix the countries up a bit.
In the discussion of thickeners I didn't hear or see in the comments anything about Gumbo File or File' powder. This is the dried and ground leaves of the sassafras tree, native of eastern North America. This is often used in Gumbo to help thicken and add an earthy flavor. perhaps it has gone out of favor as it does contain minute (too little to detect) of a natural carcinogen. Something no one cared about before the 1960's. It is still FDA approved and I'm sure many legacy recipes still include it.
Please, I beg. A Cincinnati Chili episode. Skyline (Ludlow Skyline at 1 AM of course), Goldstar, Price Hill Chili, Blue Ash Chili, Camp Washington Chili to name a few
Really want to try gumbo, but living in England I don't know when I will get a chance. Might have to try making it myself with a good authentic recipe of course.
The French Canadians of New Orleans are called Acadians. They come from France to eastern Canada in a region called the maritime, which also included the state of Maine. I believe they were forced out by the British in the 17th century, right after the French and Indian war, or as it might better be called World War 0.
Gumbo does not originate from French cuisine. The foundation is an okra and meat stew the enslaved brought with them from West Africa. It is served with rice because many of the enslaved were from Senegambia region where rice is a staple food.
@@jawonjones1877 I use the enslaved to refer to people who originated from West Africa but were held as slaves in Louisiana. The statement is historically and grammatically correct.
@@selfloathingweekly It appears that you fall into the category of people who choose to stay ignorant so that they can hold on to their version of truth. The name of the dish testifies to its origins and there is ample accurate documented history on the dish for those who chose to illuminate themselves. Go troll elsewhere!
I would really love to try gumbo but can’t eat seafood/shellfish. How authentic can a non-seafood gumbo get, and any recommendations as to where to go?
Come to Cajun Country Louisiana aka Lafayette, Louisiana and the surrounding areas. Most Cajun Gumbo is either chicken sausage or seafood. We don’t mix our meats.
They are but you can't have a real gumbo without a roux and changing wheat flour for any other flour is sacrilegious. Gumbo, by definition, shouldn't be gluten free.
Give these guys a blank check. They are the soul of your channel.
Harry's burner youtube account in full effect! ;)
@@jzwadlo LOL why do a burner? I'm JOE AND I APPROVE THIS MESSAGE!
nope. never trust any paid advertisement reviews that only say things like "best gumbo", oh and then this one's my "fav gumbo", etc, just means they have NO taste or arent allowed to say so.
Im from New Orleans and im so glad they went to Lil Dizzy's, best place for soul food in the city!!! The owner Arkesha, is the kindest person and always so excited for every customer. IDK how she manages to still be so welcoming after being in the same place for so long but she does it!
Gumbo is not soul food though
@@selfloathingweekly gumbo is one of the cornerstones of soul foud. soul foud=recipes taken from afro-american and afro-caribbean slaves.
I commented on the Po Boy episode like “y’all should have sent to Lil Dizzy’s but this explains it!
Yes Dizzys was incredible. They do everything well, we had to pick one video to include them.
I loved tasting all these gumbos. It was NOLA history in a bowl. One of the greatest food cities in the world!
As a NOLA native, thanks for visiting and appreciating the culture!
As a NOLA native, watching you guys eat these gumbos really warmed my heart. The food in our city is pure magic to me! You and Harry should definitely come back again, there's so many different unique and delicious foods to enjoy!
My mother is from there so I was blessed with some amazing food over the years. Glad y'all got a taste of history!
growing up medium poor, not actual poor but pretty close aka medium poor....we had gumbo every week, there was always a pot on the stove or in the fridge ready to go...in fact I'm pretty sure moms served me quite a few bowls with nothing in them but veggies and roux because we couldn't afford to buy even chicken or sausage much less crab and shrimp...but it all turned out okay, I make 6 figures and take care of mom and pops and we eat whatever we want whenever we want now...and thats the real new orleans for ya
It's Wartime food, these have been around for centuries in different forms. Easiest way to feed masses of people with nutrition.
how are you only medium poor if you cant afford chicken. were you on food stamps? they give more money than I could use on groceries and I didnt qualify for it except if I had applied as a college student.
Finally, the people can see what true gumbo looks like....thanks for giving the original creators some shine.. ❤❤
I love to see New Orleans get their flowers from this series.
Generally Black Creole Gumbos are more likely to mix meats and seafood in one gumbo. This is not necessarily true for more Cajun style gumbos, generally they separate the chicken and sausage from seafood. Smoked sausage can be quite overpowering in a seafood gumbo and is generally why is usually paired with chicken which is less delicate. Additionally, dark roux is usually reserved for poultry and a lighter roux for seafood, for the same reason. Lastly, don’t forget to give credit to the German immigrants to Louisiana, without them, the smoked meat culture would not necessarily have been as prevalent as it is in the cuisine.
And in a Cajun gumbo settling, smooth potato salad is absolutely welcome. If you haven’t tried it , well, you should. These guys missed out by not having it at least once.
I am a white girl from Louisiana and I cook my gumbo with chicken, sausage and shrimp. I would add crab to all that for the perfect gumbo :)
@@RB-ou9su Louisiana guy here, cajun descent, the only rules to gumbo are the trinity and roux, the rest is how you like it. (I keep it separated I think it overpowers also my parents and grandparents may kill me)
@@Jmattt7194don't forget NO TOMATOES
Im so excited they are continuing to try dishes specific to the region they stop. Cannot wait to see where their travels take them! Once done with the States, they should do the same across the pond so Joe can try a more in depth food tour.
I've never had gumbo before, but this all looks so tasty. Food Tours is just great vibes.
The algorithm is always watching.
Leah actually slapped Obama’s hand, and scolded him, because he hadn’t tasted it before he reached for the hot sauce, she told me this herself.
Good for her. That’s a huge sign of disrespect if you haven’t even tasted the dish yet.
Ohhhhh relaxxxx.. it’s a bit of hot sauce - doesn’t necessarily change the flavour but adds a bit of heat, some people just add it out of instinct.
@@AusHowie It masks the flavor, just like ketchup.
@@STdoubleDsDisrespect lol?
@@AusHowie Hot sauce definitely changes the flavor of the food! Adds acidity, the aromatics of the peppers, umami from the fermentation, etc. Good gumbo is a labor of love! It takes hours to make gumbo and a lot of knowledge.
Please just do a New Orleans food tour of absolute must trys! You've already got Po boys and gumbo, you're just missing beignets, muffuletta, boudin, etoufee, jambalaya, andouille, boudin, and the list goes on! I'll be tuning in for that episode! And basing my decision of where to go to when I visit NOLA for a NOLA Christmas this year
2:13 I was waiting for the waiter’s AirPod to just fall into their soup 😂
I still would have eaten it
3:45 Speaking of that French Canadian vibe, on the left side of Bush, you can find Stephen Harper, the former Canadian PM
When people think of "American Food" they think of fast food and hamburgers but America is packed full of a wide range of amazing food and history
Gumbo truly is a dish that is about maximizing every . . . single . . . ingredient. Turkey and sausage gumbo is my favorite. And it's a 3-day process. Brine the turkey on day 1. Day 2 is roasting, then stripping the carcass, then using the bones to make a stock overnight. Day 3 is the gumbo. And day 3 is a good 6 hour day of cooking. You have to use the best sausage. You have to get the roux perfectly dark (yes, this is 45 minutes of stirring pretty much constantly). But, when you're done . . . gumbo truly is one of the most flavorful dishes that I've ever had.
Great gumbo takes a lot of work to make. Most people don't realize how many hours go into making it.
Harry's Chicken shirt is the secret All-Star member of this crew.
The Shirt is back BAYBEEEEEEEEE
Most redic shirt of the series 🐔
You guys are just great! This was so much fun to watch & have a chuckle or two. Gumbo is definitely from New Orleans. It is a soul food that gets into you and makes you feel good. It was so nice to see the local places that have been there since the beginning. Shine on!
Gumbo is not soul food.
It's technically not French Canadian influence, the Acadians were relocated before the country of Canada was a thing. To be more accurate it is an Acadian influence.
I'm of Cajun Acadian French descent and I don't have any Canadian DNA.
My ancestors lived in Laplus (not sure how to spell it)
@@selfloathingweeklyNo one has “Canadian DNA.” Canada is just a country.
Yes, this is true.
You are two lucky guys. I live in Canada 🇨🇦 but have family in Louisiana and I love gumbo. My gumbo is the best in my opinion but the andouille sausage has to be sourced only from Louisiana to be original. Loved your video. Cheers
Doug 🇨🇦
Creole gumbo uses tomatoes a lighter roux and usually seafood based as well as butter thrown in.
Cajun doesn't and uses a darker roux (more nutty flavor), chicken/sausage and no butter.
I love that Joe got married in New Orleans ❤
we wanted to do a destination wedding that would be fun for all the travelers so we did NOLA on Halloween weekend. It was wild
Love the NOLA tour, I hope you've got more to come!
yup
@@JoeAvella Sweeeeet
I think the last one looked the best and was the cheapest so much more value for money. The chicken seemed really crispy as well more than the last chicken they ate.
I love Lil Dizzys! That’s a staple in New Orleans. I’m from Cajun country and our home made Gumbo is way more thick. Looks more a Creole Gumbo. Regardless, top three foods of mine.
I’m thoroughly enjoying your New Orleans adventures!
Seeing these 2 dudes makes my day! (Especially Joe,he is so handsome😂)
I would watch a full streaming show with these guys right now. Treat them well, you're so lucky they don't strike out together.
please dont stop this series❤
The return of THE SHIRT!
Love Lil Dizzy's.... Before hurricane Katrina I lived down da street from dem... At dat time it was just a hole in da wall....... Miss my 7th ward.... Now I'm in da 3rd... Old Calliope
These 2 guys need there own tv show travelling the world. Every video watched has been excellent
ONCE AGAIN, HARRY AND JOE ARE BACK. LOVE THESE VIDEOS. THESE 2 ARE AWESOME. KEEP EM COMING FOOD INSIDER!!!❤😂
Harry being passive aggressive about being left out of the nighttime fun was so cute❤
WE INVITED HIM! I think he met up with some other friends? I forget.
@JoeAvella i love that you care enough to respond and defend ❤️
Keep this show going TILL THEY’RE 90 !!
I’m addicted to these videos
I used to click for the food; now I click for Harry’s shirts
😂😂😂🇬🇧
🥰🥰
I'm watching two guys eat better than I have in two years. Not that I don't like it, I just find the outside angle amusing.
Been binging this series lately and was so excited to see y'all in my hometown last episode, AND this episode!!! Looking forward to more potential New Orleans episodes. But I also gotta say, the best gumbo in New Orleans is at ya mama's house, straight up😂
Being from Louisiana as well , I grew up on my dad’s homemade gumbo since I was a kid. For sure the best gumbo is homemade.
Loooooovvvvveeeeee these vids.
Sorry a bit extreme, but these gents food vids I think are better mana to me than man vs food
The thickening agent in the gluten free gumbo was likely okra. Historically that is what was first used before a roux became the staple to start it about 100 years ago.
In addition to that "gloop" being because of the glutenous roux, it's also because it is okra based. Okra is way gloopy especially when it's cooked down, and is one of the base flavor components of gumbo
I thought it was the file (with an accent over the e) powder - made from sassafras trees.
Gumbo can use okra, filé, or neither as additional thickeners beyond the roux. As a rule, the darker the roux is cooked, the more flavourful it will be but also the less thickening ability it will have.
@ Yes I am aware, my entire family line is from Louisiana and we make both seafood and filé gumbo at home. A light roux is always a red flag. Thank you.
@@beckyweisfeld6977 It totally can be filé! All depends on the style of gumbo that's being prepared
The best moment of this series is Joe dissecting the flavors and complexity, while an unbothered Harry is just munching down and goes "UmmmmmHmmmmm".
Cool seeing you guys trying food all across the south, my neck o' the woods. I will say, even though you can find good Cajun food in NOLA, the best is found in Lafayette but that is not a tourist trap city.
these two are the best, they work well together just like the butchers on eater, the meat hook guys.
Gotta love Harry's rooster shirt, second time in the series
Oh yum. This looks amazing.
Great spots that y'all chose. I live in Metairie (suburb connected to Orleans Parish, and we have a pretty good Gumbo spot called Chef Ron's Gumbo Stop.
OK GUYS...now, go west og the Mississippi River and try CAJUN GUMBO, as compared to the wonderful CREOLE GUMBO you had in New Orleans. Come to LAFAYETTE A
and try several different CAJUN dishes. 😊
I have a few words from Tabasco Town Louisiana
(The berry if yall didn't know) home to the international gumbo cook of evey year
PO TA TO salad it's the best side for gumbo and even some of us use it instead or with the rice
But over all happy to see the videos showing of our foods just don't forget their is way more to louisiana than new orleans give us a try you'd be more than welcome
It looks so delicious.❤
After seeing the Isaac Toups video on Munchies, I've made chicken and sausage Gumbo a bunch of times. So good!
Glad you guys made it through gumbo. Dooky's is an Institution but overhyped. Lil Dizzy's is just a place everyone should visit.
Absolutely love these food tours!
I think it would be hilarious watching Harry attempt to try fried catfish and get his take, even if just once while he's in the South
The chicken shirt is back!!
i love you two. not culinary experts, but perfectly describing what you're going through:D I'd be very excited to try some real american food too.
Ooooh I went to Dookie Chase and Lil Dizzysand they were so gooood. I wanna go back to New Orleans so badly!
Yall should try the Charbroiled Oysters next time you are in NOLA. Dragos is the OG, ACME is great. I never liked otsters until I ate them as a kid. Everytime I visit family, I always grab a plate of them. 😊
I would like to see these two go somewhere other than the US/UK, it would be interesting to see them try the best places to eat Italian food in Italy, Kebab in Germany or Sushi in Japan. They are travelling anyway so why not mix the countries up a bit.
Hope there is a buffalo wings episode.
In the discussion of thickeners I didn't hear or see in the comments anything about Gumbo File or File' powder. This is the dried and ground leaves of the sassafras tree, native of eastern North America. This is often used in Gumbo to help thicken and add an earthy flavor. perhaps it has gone out of favor as it does contain minute (too little to detect) of a natural carcinogen. Something no one cared about before the 1960's. It is still FDA approved and I'm sure many legacy recipes still include it.
I would love to try gumbo even if is not as good as the OG in New Orleans.
Please, I beg. A Cincinnati Chili episode. Skyline (Ludlow Skyline at 1 AM of course), Goldstar, Price Hill Chili, Blue Ash Chili, Camp Washington Chili to name a few
Gumbo with Southern Fried Chicken. Does it get any better?
Ummm fried chicken episode? Is the coming up?? I hope you got to try Willie Mae’s new location
Really want to try gumbo, but living in England I don't know when I will get a chance. Might have to try making it myself with a good authentic recipe of course.
Gumbolicious! Never tried before tho.
Yay another video please make more!
Got to do more of these in the uk best British pubs part 2
these guys have great chemistry! keep it up haha
Great food bro.
8:59 Harry learns about Scouse
I hope they go to Mother’s. Their fried chicken was so good when I went to NOLA years ago.
We got confirmation of a fried chicken episode!!
Love these but really hope in the next UK episode they venture out of London. Much better food in other areas.
The French Canadians of New Orleans are called Acadians. They come from France to eastern Canada in a region called the maritime, which also included the state of Maine. I believe they were forced out by the British in the 17th century, right after the French and Indian war, or as it might better be called World War 0.
Brabant potatoes 🤔 I live in Brabant, never heard of that. 😂
Thank you
As you can tell from my voice and energy at the last spot, our team 'night out' was a late one. This is why we shoot a whole episode a day.
Hi big fan of the show can you guys please do USA Vs UK Pringles 2024 and compare em to last time you guys did the episode
Yes yes yes let's gooooooo!
The long-expected return of that controversial shirt right out the gate
Every time you call gumbo soup, someone in Louisiana cries a little.🤷♀️😂❤️
Hey Harry can you tell me where did you get that shirt. It's Bang on 💥💥🐓🐣
Gumbo does not originate from French cuisine. The foundation is an okra and meat stew the enslaved brought with them from West Africa. It is served with rice because many of the enslaved were from Senegambia region where rice is a staple food.
Why say enslaved and not just say people in west Africa during whatever time period
@@jawonjones1877 I use the enslaved to refer to people who originated from West Africa but were held as slaves in Louisiana. The statement is historically and grammatically correct.
Thats a myth. Nobody knows the exact origins
@@selfloathingweekly It appears that you fall into the category of people who choose to stay ignorant so that they can hold on to their version of truth. The name of the dish testifies to its origins and there is ample accurate documented history on the dish for those who chose to illuminate themselves. Go troll elsewhere!
Love gumbo ❤❤
YES, YOU EAT THE CRAB
Someone else still playing PokemonGo? Amazing 😍
Gluten free gumbo being called faux pas is so god damn clever.
Joe/Harry - How long are you in an area when you do these regional food thingies?
0:29 so it’s a hotchpotch and doesn’t really know what it is
Liuzzas by the Track. Nuff said.
In time for me to have breakfast,while watching them blabbing😂
That's Canada's former PM, Stephen Harper with GW Bush
Is there any Andrew, Steven, and Adam photos at Li'l Dizzy's?
Gumbo looks like a one pot stew. It is not. It is an elite soup up there with Pho, Bouillabaisse, Shui Zhu Yu, Borscht, and Menudo.
Return of the shirt
I would really love to try gumbo but can’t eat seafood/shellfish. How authentic can a non-seafood gumbo get, and any recommendations as to where to go?
Come to Cajun Country Louisiana aka Lafayette, Louisiana and the surrounding areas. Most Cajun Gumbo is either chicken sausage or seafood. We don’t mix our meats.
Average Episode
Harry: "What can you tell me about this dish Joe?"
Joe: "I got nothing, Harry."
Aren't Filé powder and Okra both gluten free? They're both valid thickeners for gumbo.
They are but you can't have a real gumbo without a roux and changing wheat flour for any other flour is sacrilegious. Gumbo, by definition, shouldn't be gluten free.
@@dealbreakerc So I guess those of us who literally cannot eat wheat should miss out? Nah, that's dumb.