SEAFOOD AND OKRA GUMBO 1 Onion 1 Bell Pepper 2 Sticks of Celery 1 lb of Fresh Okra 2 lbs of Smoked Sausage 1 Cup Canola Oil 1 Cup All Purpose Flour 1 Tablespoon of Minced Garlic 2 (32oz) Containers of Seafood Stock 1 Tablespoon Cajun or Creole Seasoning 1 Teaspoon Salt 1 Teaspoon Onion Powder 1 Teaspoon Garlic Powder 3 Bay Leaves 4 Cups of Water 2 lbs Fresh Raw Shrimp peeled 1 Cap of Liquid Crab Boil 1 lb Fresh peeled Crab Claws First start out by heating a large pot over medium heat. Chop the onion, celery, and bell pepper. Place in a bowl and place in the fridge. Chop okra and place in a separate bowl in the fridge. Also, cut up your sausage and put in the fridge. Now you want to get started on your roux. Add your Cup of oil, and Cup of flour to your pot. Begin stirring at a slow pace, and keep stirring for roughly an hour or until you reach a chocolate color. When you reach about a caramel looking color, you want to start getting a pan heated on a separate burner to sear your sausage. Once your roux reaches a chocolate color, you want to add your onion, celery and bell pepper. Stir well. Next add a small amount of Canola oil to your hot pan on the side, then add your sausage to the pan. You want to go back and forth stirring the sausage and roux with vegetables. After about five minutes, add your minced garlic to the roux with vegetables. After another five minutes, add one of the 32oz containers of seafood stock to the roux. The roux will break up, but that's ok, it will all come together when it simmers. Now add a small amount of your other container of seafood stock to your sausage and mix around to break up the bottom of the pan. Add the rest of the stock to the sausage and then pour the contents of the pan into the Gumbo pot. Add the Cajun Seasoning, Salt, Onion Powder, Garlic Powder, Bay Leaves, and water. Bring to a boil. At this point if you see some of the oil rise to the top, feel free to scoop that up. Once you've discarded the layer of oil, cover and lower heat to simmer. Summer for 2 hours. At this time you want to peel your shrimp if you have already. Next add the cap of liquid crab boil, mix well with your hands, and put shrimp into the fridge. Furthermore, you also want to go through your crab claws to make sure that all broken off shells are discarded. Reheat your large pan, add a small layer of Canola oil, and then add your Okra. Sauté the okra until you start to see the edges brown a little, and then add to the Gumbo. At this time you may want to get started cooking rice. Once the 2 hours is up, remove the bay leaves, then add the shrimp and crab claws. Let simmer for another 15 minutes. Add the cold bottle of water and then serve! *The Cold Bottle of water will shock the Gumbo and enhance the flavors. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil*
My wife is from Bayou Lacombe LA and hasn't had great cajun food for years. After her bout with breast cancer , I took over cooking duties. Using these recipe's absolutely make her feel like she's back home
Just want to say thank you for taking the time to share these great recipes. Love the ULL / Saints repping and grateful for the guidance on how to make food from back home. My grandmas were the cornerstones of cooking but as they have aged their memories have lost a step. Food brings people together and now my kids can taste this awesome food even though they live in Houston!
Hey Brother, I followed your instructions to the "T" and made a double serving of your gumbo! Man oh Man...my family said that was the best dang gumbo they have ever tasted. Trust me when I say we some gumbo eating fools too. Thank you Sir. Awesome video and amazing gumbo!
Great video and excellent energy throughout! I grew up in Mississippi and Louisiana but haven't had a good gumbo in too many years so I'm saving this to make for sure! Edited to say got a friend in Romania I'm about to send this to, she's going to love it. Thank you
This looks fantastic This reminds me of a young man I met while I was in the army who refused to let me eat MREs and could cook food like this . He became one of my best friends . Miss you brother..
I think that I am gonna fix me some seafood.gumbo with some rice and a piece of cornbread to go with all of this goodness I am from Georgia,thomaston,Georgia.may God Continue to bless with this great cooking.happy new year to you and your family.
Looks great God bless your hand. I could only imagine how good your food taste. I'm Latina but love me some gumbo. I'm in for comfort food and rice. I basically go with your ingredients. Except I add the Swanson broth and a couple of bottles of Guiness dark stout beer . Lord have mercy. Felt like I died and went to heaven. A wonderful Cajun man in Louisiana taught me this trick. Delicious.
First time making gumbo from scratch...I got to say when I was trying to make the chocolate roux I had my doubts...But after it was all said and done it was the best gumbo ever had in my life. Greetings from Colorado!
Thank you!! Love ALL your videos and you are totally entertaining a well!! I’ve followed so many of your recipes and they all have been AMAZING! WHODAT!!
I still don’t know how to cook rice 😫 but yes this looks so delicious 😋 I love being from Louisiana . I’ve binge watched almost all your videos . Thank you! This is my goal to start cooking more 😁
I love it! When I saw that magnalite pot, I knew that you knew what you were doing! It looks delicious and you’re very entertaining while cooking...love the accent!
I had great success with your recipe, was my first time making gumbo and my roux came out amazing and full of great flavor. The only thing I would change would be adding the sausage at the last minute, after adding it and letting it cook down it lost a lot of its flavor (could be the sausage I used though also, not sure). Thank you for sharing!!!
@@jonardoin5861 actually, the word gumbo comes from the African word for okra, because it is the main ingredient for gumbo. It was used to thicken and flavor it, so technically, you cannot have an actual gumbo without it.
@@justinlemaire2397 again, it is a gumbo without okra. I grew up in the heart of cajun country, and yes I know the history of gumbo. If you want to go back all the way to okra being a main ingredient then leave out the roux. The last person that told me gumbo wasn't gumbo without okra was some yankee from wisconson
My daughter made a great gumbo following these directions (mostly) tonight. We're in Spain so we used spicy chorizo for the sausage and it was delicious. Also, vegetable stock. Not bad for a 15 year old!
Sup cajun ninja! I am new subscriber and let me tell you I have cooked almost all of your recipes and boy that stuff is awesome! Keep up the good work. Hope to see more new recipes from you.
Hey man, I totally tried this recipe last night and completely smashed it! Thank you!! I will definitely be making this again AND YES YOU NEED A COOK BOOK!!
Love the recipe and the dancing at the end, where’s your cookbook so I can order one and a T-shirt & an apron cuz I bet many peoples would order and buy them to help you out with making your videos. TFS, 👍🏻👍🏻❤️🤗💜🙏🏻🙏🏻🙏🏻👵🏼
I acquired some crawfish and decided to make gumbo when I found your recipe. Looked at many but your looks like the best. Frying the sausages separately , yes! Making it tonight, adding crawfish shrimp and crab meat...I'll let you know. My son is on roux detail, he's patient. got to be good! hy don't you use File powder at the end?
I just made this tonight. I couldn’t get crab legs or the shrimp boil oil, plus I went easy on the Cajun seasoning as we have young kids. It was delicious!
Traditionally a seafood gumbo did not have sausage. Traditionally shrimp and blue point crab meat and oysters when in season. I grew in little town around Lafayette, La and have close family from Vindrine, La Traditionally crawfish was not added to the gumbo. Too strong of a taste. We used to catch the shrimp and crab for the gumbo. Nothing like fresh seafood in a gumbo Enjoy your enthusiasm. Your gumbo does look good :)
I am not a cook, unless it came from a box kmsl. I wanted to try my hand at this and I watch ALL your videos. So I cooked yesterday and man that stuff was amazing. My family tried to get me to cheat on that roux but I wanted to do it right and I did!!! Thank you so much for your videos. I am a forever fan💙💙💙💙
If you mastered the roux on the 1st try, don't call yourself a non cook. Most people burn the roux a dozen times before they figure it out...just remember to, Cajun cooking is about keeping ALL the flavors of what is added. Like the sausage he cooked down, never, NEVER toss out drippings and goodness off it.
I love your recipe it's exactly how it's done in the crescent city but I love and will be adding my file' lol thanx for sharing and I love the elf and the beautiful dance of you and wifey. God bless yall family🙏🏾❤⚜
i have always loved jambalaya made it for years i actually tried gumbo today for the first time and boy was i surprised at how good it was i love it!!!! as i was having it with a co-worker i told him i bet my buddy the Cajun Ninja has a great recipe for this and here we are you haven't let me down yet!!! yet another great video from you and something new and exciting to try to make keep up the great work and thank you!!!
Good Morning! The day after our big gumbo extravaganza! WOW! Your recipe rocked it! I didn't put in so much liquid so it was definitely thicker. My son was the patient roux-stirrer....aced it. Took a tad longer because of the pot! You are fab! Thank you! I
Mike Di Camillo SEAFOOD AND OKRA GUMBO 1 Onion 1 Bell Pepper 2 Sticks of Celery 1 lb of Fresh Okra 2 lbs of Smoked Sausage 1 Cup Canola Oil 1 Cup All Purpose Flour 1 Tablespoon of Minced Garlic 2 (32oz) Containers of Seafood Stock 1 Tablespoon Tony Chachere's 1 Teaspoon Salt 1 Teaspoon Onion Powder 1 Teaspoon Garlic Powder 3 Bay Leaves 4 Cups of Water 2 lbs Fresh Raw Shrimp peeled 1 Cap of Liquid Crab Boil 1 lb Fresh peeled Crab Claws First start out by heating a large pot over medium heat. Chop the onion, celery, and bell pepper. Place in a bowl and place in the fridge. Chop okra and place in a separate bowl in the fridge. Also, cut up your sausage and put in the fridge. Now you want to get started on your roux. Add your Cup of oil, and Cup of flour to your pot. Begin stirring at a slow pace, and keep stirring for roughly an hour or until you reach a chocolate color. When you reach about a caramel looking color, you want to start getting a pan heated on a separate burner to sear your sausage. Once your roux reaches a chocolate color, you want to add your onion, celery and bell pepper. Stir well. Next add a small amount of Canola oil to your hot pan on the side, then add your sausage to the pan. You want to go back and forth stirring the sausage and roux with vegetables. After about five minutes, add your minced garlic to the roux with vegetables. After another five minutes, add one of the 32oz containers of seafood stock to the roux. The roux will break up, but that's ok, it will all come together when it simmers. Now add a small amount of your other container of seafood stock to your sausage and mix around to break up the bottom of the pan. Add the rest of the stock to the sausage and then pour the contents of the pan into the Gumbo pot. Add the Tony's, Salt, Onion Powder, Garlic Powder, Bay Leaves, and water. Bring to a boil. At this point if you see some of the oil rise to the top, feel free to scoop that up. Once you've discarded the layer of oil, cover and lower heat to simmer. Summer for 2 hours. At this time you want to peel your shrimp if you have already. Next add the cap of liquid crab boil, mix well with your hands, and put shrimp into the fridge. Furthermore, you also want to go through your crab claws to make sure that all broken off shells are discarded. Reheat your large pan, add a small layer of Canola oil, and then add your Okra. Sauté the okra until you start to see the edges brown a little, and then add to the Gumbo. At this time you may want to get started cooking rice. Once the 2 hours is up, remove the bay leaves, then add the shrimp and crab claws. Let simmer for another 15 minutes. Add the cold bottle of water and then serve! *The Cold Bottle of water will shock the Gumbo and enhance the flavors. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil*
As a dad of 2....i love/hate the elf on the shelf LOL.....other parents will understand. Hard to find new things for him to get into every day between Thanksgiving and Christmas
Today is April 26, 2020. I'm a single father with full custody of three kids. I just made this gumbo for the first time ever, I KILLED IT. I cooked my rice inside the pot with the gumbo, it was amazing. Thanks for the recipes.
David, there ain't no proper portions, some like a lot of rice and less soupy, others like a bit more gumbo to rice, but just don't let anyone try to eat this like a sauce over rice... your rice should be drowning!
You don’t have to be cajun to know how to cook and serve gumbo. Gumbo ain’t a Cajun dish, it’s a south Louisiana dish so you just gotta be from south Louisiana 👍🏼
So I tried making your recipe today. actually it was a combo of both your gumbo recipe's I used shrimp, chicken and smoked sausage. its simmering now. my question is when I was making the roux I feel like it may be burnt is the burnt odor common when getting it as brown as you did or at a medium heat did I have it too high and is it burnt? or am I just smelling and tasing the smoked sausage? im just hoping I didn't waste over $50.00 in trying to make this lol any tips on saving it? my other mistake was while I was watching your video in the heat of cooking I cut up my okra and threw it in the pot without cooking it first will that be a problem if I let it simmer for a long time?
what a great video .... do one on cooking rice ... and tell me where do you find a roaster/ lid like that ... is it stainless steel .... it is really nice ....
When I was stationed in Germany, many years ago, I made some seafood gumbo for some friends. We couldn't find any okra so we used zucchini. Didn't turn out too bad.
I made this last week, and it was incredible and even better the next day. I froze it in gallon zip lock bags and would just break off a chunk into rice through out the week.
This isn't meant as criticism; it's just for information. We (Cajun and Creole French folks in New Orleans) always called it okra gumbo, not seafood gumbo. We never put sausage or other meat in it because it was a traditional Friday dish, and we (Catholics) couldn't eat meat on Friday. The no-meat-on-Fridays rule changed decades ago, but meatless okra gumbo still hangs on. Also, I find the crab fingers hard to manage because of the shells. I use lump crabmeat instead. Finally, we make a roux for file gumbo but not for okra gumbo. The okra gumbo still turns out brown, though.
Ed Deluzain in response, not as criticism, but not everyone in that area always called it okra gumbo. Also it’s not a dish that originated here, so it also wasn’t a traditional Friday dish. Furthermore, many great chefs from New Orleans make a roux for gumbo and use okra. Now if that’s how you learned or grew up eating it, that’s completely fine. There’s literally over a thousand different recipes in this state. It’s all preference. 👊🏻
Mika Pickard sure! If you want thicker, just add less water. 😊 SEAFOOD AND OKRA GUMBO 1 Onion 1 Bell Pepper 2 Sticks of Celery 1 lb of Fresh Okra 2 lbs of Smoked Sausage 1 Cup Canola Oil 1 Cup All Purpose Flour 1 Tablespoon of Minced Garlic 2 (32oz) Containers of Seafood Stock 1 Tablespoon Cajun or Creole Seasoning 1 Teaspoon Salt 1 Teaspoon Onion Powder 1 Teaspoon Garlic Powder 3 Bay Leaves 4 Cups of Water 2 lbs Fresh Raw Shrimp peeled 1 Cap of Liquid Crab Boil 1 lb Fresh peeled Crab Claws First start out by heating a large pot over medium heat. Chop the onion, celery, and bell pepper. Place in a bowl and place in the fridge. Chop okra and place in a separate bowl in the fridge. Also, cut up your sausage and put in the fridge. Now you want to get started on your roux. Add your Cup of oil, and Cup of flour to your pot. Begin stirring at a slow pace, and keep stirring for roughly an hour or until you reach a chocolate color. When you reach about a caramel looking color, you want to start getting a pan heated on a separate burner to sear your sausage. Once your roux reaches a chocolate color, you want to add your onion, celery and bell pepper. Stir well. Next add a small amount of Canola oil to your hot pan on the side, then add your sausage to the pan. You want to go back and forth stirring the sausage and roux with vegetables. After about five minutes, add your minced garlic to the roux with vegetables. After another five minutes, add one of the 32oz containers of seafood stock to the roux. The roux will break up, but that's ok, it will all come together when it simmers. Now add a small amount of your other container of seafood stock to your sausage and mix around to break up the bottom of the pan. Add the rest of the stock to the sausage and then pour the contents of the pan into the Gumbo pot. Add the Tony's, Salt, Onion Powder, Garlic Powder, Bay Leaves, and water. Bring to a boil. At this point if you see some of the oil rise to the top, feel free to scoop that up. Once you've discarded the layer of oil, cover and lower heat to simmer. Summer for 2 hours. At this time you want to peel your shrimp if you have already. Next add the cap of liquid crab boil, mix well with your hands, and put shrimp into the fridge. Furthermore, you also want to go through your crab claws to make sure that all broken off shells are discarded. Reheat your large pan, add a small layer of Canola oil, and then add your Okra. Sauté the okra until you start to see the edges brown a little, and then add to the Gumbo. At this time you may want to get started cooking rice. Once the 2 hours is up, remove the bay leaves, then add the shrimp and crab claws. Let simmer for another 15 minutes. Add the cold bottle of water and then serve! *The Cold Bottle of water will shock the Gumbo and enhance the flavors. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil*
I saw your video went viral last year on FB and faith brought me here after discovering what gumbo really is today. All I was tryna do is watch bike stunts on RUclips 😂
I wont make gumbo without okra. Did you know that okra is an African word and okra came to us via Africa? It aint gumbo without okra. My hubby hates okra so I brown my okra on a pan in the oven and add it to my bowl of gumbo. Now I gotta make a pot. Thanx really great video and I subbed. Hey Happy New Year!!!!
Just wondering how you only have 200k views? My familyand I are from Mobile, AL. and this is the closest recipe I've found of the way we haved cooked our seafood gumbo for over 50 years. Yet SEAFOOD means SEAFOOD; no sausage lol! And okra is a must! As far as flavor goes, it's just as important as the other seasonings are concerned. Outstanding recipe and you nailed it.
You are my favorite Cajun Cook of all times I live in Mammoth Springs Arkansas I was born in New Orleans and I come up here and these people don't even know what flavor is so I told things down but some people also like the hot but I also make jalapeno pepper potato salad it is amazing if you know somebody down there that wants to come up here and help me I'm trying to open a Cajun restaurant I own a old theater building built in like the turn of the century the 18th century that is and it's just an amazing place and I have a balcony like they have in a French Quarters that my dad built on his old theater building and I'm just trying to get something going here but I need help do you know anybody interested in coming up here just check out the little town it's a quaint little town
Hey Ninja, I been making gumbo for 20 years and it never occurred to me to add seafood stock. I put chicken in mine and use the stock from when I boiled it. I also save myself the trouble of putting of putting the PIYAH on the okra and buy them frozen. Either way, your recipe is practically the way Momma taught me to cook it and I'm from Houston.
Shelly Well hey thanks! So for me, I don’t put chicken in Seafood gumbo. Since I didn’t make my own stock from the Shells of the shrimp, I go with seafood stock. Either way, their are many variations and processes. As long as it’s delicious, it’s all good. 😊👊🏻
SEAFOOD AND OKRA GUMBO
1 Onion
1 Bell Pepper
2 Sticks of Celery
1 lb of Fresh Okra
2 lbs of Smoked Sausage
1 Cup Canola Oil
1 Cup All Purpose Flour
1 Tablespoon of Minced Garlic
2 (32oz) Containers of Seafood Stock
1 Tablespoon Cajun or Creole Seasoning
1 Teaspoon Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
3 Bay Leaves
4 Cups of Water
2 lbs Fresh Raw Shrimp peeled
1 Cap of Liquid Crab Boil
1 lb Fresh peeled Crab Claws
First start out by heating a large pot over medium heat.
Chop the onion, celery, and bell pepper. Place in a bowl and place in the fridge.
Chop okra and place in a separate bowl in the fridge.
Also, cut up your sausage and put in the fridge.
Now you want to get started on your roux.
Add your Cup of oil, and Cup of flour to your pot.
Begin stirring at a slow pace, and keep stirring for roughly an hour or until you reach a chocolate color. When you reach about a caramel looking color, you want to start getting a pan heated on a separate burner to sear your sausage.
Once your roux reaches a chocolate color, you want to add your onion, celery and bell pepper. Stir well.
Next add a small amount of Canola oil to your hot pan on the side, then add your sausage to the pan.
You want to go back and forth stirring the sausage and roux with vegetables.
After about five minutes, add your minced garlic to the roux with vegetables.
After another five minutes, add one of the 32oz containers of seafood stock to the roux. The roux will break up, but that's ok, it will all come together when it simmers.
Now add a small amount of your other container of seafood stock to your sausage and mix around to break up the bottom of the pan.
Add the rest of the stock to the sausage and then pour the contents of the pan into the Gumbo pot.
Add the Cajun Seasoning, Salt, Onion Powder, Garlic Powder, Bay Leaves, and water.
Bring to a boil.
At this point if you see some of the oil rise to the top, feel free to scoop that up. Once you've discarded the layer of oil, cover and lower heat to simmer. Summer for 2 hours.
At this time you want to peel your shrimp if you have already. Next add the cap of liquid crab boil, mix well with your hands, and put shrimp into the fridge. Furthermore, you also want to go through your crab claws to make sure that all broken off shells are discarded.
Reheat your large pan, add a small layer of Canola oil, and then add your Okra.
Sauté the okra until you start to see the edges brown a little, and then add to the Gumbo.
At this time you may want to get started cooking rice.
Once the 2 hours is up, remove the bay leaves, then add the shrimp and crab claws. Let simmer for another 15 minutes.
Add the cold bottle of water and then serve!
*The Cold Bottle of water will shock the Gumbo and enhance the flavors. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil*
How many folks would you say this will feed?
The Cajun Ninja thank you for sharing this recipe!!! My family loves it. Minus the okra!!! Lol.
The real mvp for this
The Cajun Ninja 💁🏻♀️ hottt damnnn yummy 😋
The Cajun Ninja thank you
My wife is from Bayou Lacombe LA and hasn't had great cajun food for years. After her bout with breast cancer , I took over cooking duties. Using these recipe's absolutely make her feel like she's back home
Robert Miller my prayers are with her.
@@TheCajunNinja much appreciated
Just want to say thank you for taking the time to share these great recipes. Love the ULL / Saints repping and grateful for the guidance on how to make food from back home. My grandmas were the cornerstones of cooking but as they have aged their memories have lost a step. Food brings people together and now my kids can taste this awesome food even though they live in Houston!
oliver doolin hey thank you for taking the time to leave the kind words. I appreciate you being here. 👊🏻😊
Hey Brother, I followed your instructions to the "T" and made a double serving of your gumbo! Man oh Man...my family said that was the best dang gumbo they have ever tasted. Trust me when I say we some gumbo eating fools too. Thank you Sir. Awesome video and amazing gumbo!
Oh, and I love my pot from Richard's too!
Great video and excellent energy throughout! I grew up in Mississippi and Louisiana but haven't had a good gumbo in too many years so I'm saving this to make for sure!
Edited to say got a friend in Romania I'm about to send this to, she's going to love it. Thank you
Cajun Ninja I just made this for my family on New Years Eve 2019... PIE YAH!!
I'm not a great cook and we nailed it. C'est bon!
Chris Comeaux way to Geaux man! 😊👊🏻
This looks fantastic
This reminds me of a young man I met while I was in the army who refused to let me eat MREs and could cook food like this . He became one of my best friends . Miss you brother..
Cajun Ninja needs a cookbook! Can’t wait to try this one. Last week I made your red beans 🤤
JUST COME HERE
I think that I am gonna fix me some seafood.gumbo with some rice and a piece of cornbread to go with all of this goodness I am from Georgia,thomaston,Georgia.may God Continue to bless with this great cooking.happy new year to you and your family.
Looks great God bless your hand. I could only imagine how good your food taste. I'm Latina but love me some gumbo. I'm in for comfort food and rice. I basically go with your ingredients. Except I add the Swanson broth and a couple of bottles of Guiness dark stout beer . Lord have mercy. Felt like I died and went to heaven. A wonderful Cajun man in Louisiana taught me this trick. Delicious.
Elizabeth Sirois hey! Thanks so much for tuning in! Sounds like you got some great techniques.
Love the way you simplified this dish.
This looks great and easy to follow. I feel comfortable with making this!
Looks delicious, I like the addition of crab claws👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾👩🏾🍳👩🏾🍳👩🏾🍳
My husband lived in Lafayette before we were married so thank you I can cook what he yearns for!💞
Exactly how I was taught! Looks beautiful! Now I'm gonna make me some!
I’m from Nicaragua,but I have over 15 years living in South Louisiana and I love Cajun food and of course learn how to cooking 🥰🥰
First time making gumbo from scratch...I got to say when I was trying to make the chocolate roux I had my doubts...But after it was all said and done it was the best gumbo ever had in my life. Greetings from Colorado!
Freddy Baez 😊👊🏻 bravo my friend
Thank you!! Love ALL your videos and you are totally entertaining a well!! I’ve followed so many of your recipes and they all have been AMAZING! WHODAT!!
Couldn't find crab claws so I added mudbug tails instead and it's awesome..thanks for all the great recipe videos..
Jack Isham right on man! Nice touch!
I still don’t know how to cook rice 😫 but yes this looks so delicious 😋 I love being from Louisiana . I’ve binge watched almost all your videos . Thank you! This is my goal to start cooking more 😁
Tche-lin I gotchu 👊🏻
ruclips.net/video/f2xddcP8TTo/видео.html
The Cajun Ninja omg life saver! 🔥
A easy way I was taught was... Bring water to a boil, add a little salt, little oil or butter and rice n stir. After a min cut off and cover
Get a rice cooker boo!!
tipptipp85 that’s exactly what I’m gonna get cause I just can’t lol
I thoroughly enjoy hearing your enjoyment for cooking!
Cook book please from Louisiana, looks delicious 🤤 yummy!
I love it! When I saw that magnalite pot, I knew that you knew what you were doing! It looks delicious and you’re very entertaining while cooking...love the accent!
Also....Louisiana in the house!!! Love me some gumbo!
Having a managlite pot is a must
I had great success with your recipe, was my first time making gumbo and my roux came out amazing and full of great flavor. The only thing I would change would be adding the sausage at the last minute, after adding it and letting it cook down it lost a lot of its flavor (could be the sausage I used though also, not sure). Thank you for sharing!!!
OMG THIS LOOKS SOOOOO GOOD!!!!💚💚💚💚thx for the recipe friend!!!
Keep Calm and Pi-Yahhhhhh, that would be awesome on a t-shirt
Darren Merrifield stay tuned!!
I’m about to experience my first gumbo cooking it by myself, I’m glad I come across this video!
I prefer it a little thicker, but that's a pot of gold. I like that okra slime to help thicken it up too lol
@James Boss yes it is, but you do you.
@@jonardoin5861 actually, the word gumbo comes from the African word for okra, because it is the main ingredient for gumbo. It was used to thicken and flavor it, so technically, you cannot have an actual gumbo without it.
@@jonardoin5861 you don't need the filé, but it's not a gumbo without the okra. Lol
@@justinlemaire2397 again, it is a gumbo without okra. I grew up in the heart of cajun country, and yes I know the history of gumbo. If you want to go back all the way to okra being a main ingredient then leave out the roux. The last person that told me gumbo wasn't gumbo without okra was some yankee from wisconson
@@jonardoin5861 I'm from Galliano, you not sayin much to me, podna. Lmao
My daughter made a great gumbo following these directions (mostly) tonight. We're in Spain so we used spicy chorizo for the sausage and it was delicious. Also, vegetable stock. Not bad for a 15 year old!
Love this video.. watched a while back and just watched again love it
Cest bon mon fr'ere plonger!!!!!!!! Cest bon por LOUISIANE geaux cajun ninja #seafoodgumbo magnifique 😁🙂
Sup cajun ninja! I am new subscriber and let me tell you I have cooked almost all of your recipes and boy that stuff is awesome! Keep up the good work. Hope to see more new recipes from you.
Hey man, I totally tried this recipe last night and completely smashed it! Thank you!! I will definitely be making this again AND YES YOU NEED A COOK BOOK!!
After watching this video. You have convinced me to try a seafood gumbo. Thanks
isidro beltran heck yea! Hope you enjoy it!
Love the recipe and the dancing at the end, where’s your cookbook so I can order one and a T-shirt & an apron cuz I bet many peoples would order and buy them to help you out with making your videos. TFS, 👍🏻👍🏻❤️🤗💜🙏🏻🙏🏻🙏🏻👵🏼
PATRICIA DAVENPORT Very kind of you to say!
I do not have a cookbook yet, but you can keep up with my shop at facebook.com/CajunNinjaProducts
I acquired some crawfish and decided to make gumbo when I found your recipe. Looked at many but your looks like the best. Frying the sausages separately , yes! Making it tonight, adding crawfish shrimp and crab meat...I'll let you know. My son is on roux detail, he's patient. got to be good!
hy don't you use File powder at the end?
I just made this tonight. I couldn’t get crab legs or the shrimp boil oil, plus I went easy on the Cajun seasoning as we have young kids. It was delicious!
Traditionally a seafood gumbo did not have sausage. Traditionally shrimp and blue point crab meat and oysters when in season. I grew in little town around Lafayette, La and have close family from Vindrine, La
Traditionally crawfish was not added to the gumbo. Too strong of a taste.
We used to catch the shrimp and crab for the gumbo. Nothing like fresh seafood in a gumbo
Enjoy your enthusiasm. Your gumbo does look good :)
I am not a cook, unless it came from a box kmsl. I wanted to try my hand at this and I watch ALL your videos. So I cooked yesterday and man that stuff was amazing. My family tried to get me to cheat on that roux but I wanted to do it right and I did!!! Thank you so much for your videos. I am a forever fan💙💙💙💙
If you mastered the roux on the 1st try, don't call yourself a non cook. Most people burn the roux a dozen times before they figure it out...just remember to, Cajun cooking is about keeping ALL the flavors of what is added. Like the sausage he cooked down, never, NEVER toss out drippings and goodness off it.
Food looks delicious, you're so cute & funny! ! Tried the rice, came out PERFECT like you said, THANKS! Keep 'em coming please :)
Mystic Fire awesome! 😁🙌🏻
I love your recipe it's exactly how it's done in the crescent city but I love and will be adding my file' lol thanx for sharing and I love the elf and the beautiful dance of you and wifey. God bless yall family🙏🏾❤⚜
Deedylicious26 why thank you for the kind words! 😊🙏🏻👊🏻
i have always loved jambalaya made it for years i actually tried gumbo today for the first time and boy was i surprised at how good it was i love it!!!! as i was having it with a co-worker i told him i bet my buddy the Cajun Ninja has a great recipe for this and here we are you haven't let me down yet!!! yet another great video from you and something new and exciting to try to make keep up the great work and thank you!!!
Eluder Racing haha right on! I appreciate the faith you have in me. 😁👊🏻
Frig’n delicious! Hope you have a Jambalaya video.
Good Morning! The day after our big gumbo extravaganza! WOW! Your recipe rocked it! I didn't put in so much liquid so it was definitely thicker. My son was the patient roux-stirrer....aced it. Took a tad longer because of the pot! You are fab! Thank you! I
Steely Jan that’s phenomenal news! Way to Geaux
OH Okra !!! food of the gods...yum..BTW it IS good in chicken and sausage gumbo !!
Last time I checked it was YOUR gumbo. Cook it how you like it. Thanks for sharing your thoughts and experiences with us.
Thank you for teaching me how to cook gumbo.
Love your food! Could you please post the recipes in the notes section? It's hard to write them while trying to watch you cook. Thanks, breaux!
Mike Di Camillo
SEAFOOD AND OKRA GUMBO
1 Onion
1 Bell Pepper
2 Sticks of Celery
1 lb of Fresh Okra
2 lbs of Smoked Sausage
1 Cup Canola Oil
1 Cup All Purpose Flour
1 Tablespoon of Minced Garlic
2 (32oz) Containers of Seafood Stock
1 Tablespoon Tony Chachere's
1 Teaspoon Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
3 Bay Leaves
4 Cups of Water
2 lbs Fresh Raw Shrimp peeled
1 Cap of Liquid Crab Boil
1 lb Fresh peeled Crab Claws
First start out by heating a large pot over medium heat.
Chop the onion, celery, and bell pepper. Place in a bowl and place in the fridge.
Chop okra and place in a separate bowl in the fridge.
Also, cut up your sausage and put in the fridge.
Now you want to get started on your roux.
Add your Cup of oil, and Cup of flour to your pot.
Begin stirring at a slow pace, and keep stirring for roughly an hour or until you reach a chocolate color. When you reach about a caramel looking color, you want to start getting a pan heated on a separate burner to sear your sausage.
Once your roux reaches a chocolate color, you want to add your onion, celery and bell pepper. Stir well.
Next add a small amount of Canola oil to your hot pan on the side, then add your sausage to the pan.
You want to go back and forth stirring the sausage and roux with vegetables.
After about five minutes, add your minced garlic to the roux with vegetables.
After another five minutes, add one of the 32oz containers of seafood stock to the roux. The roux will break up, but that's ok, it will all come together when it simmers.
Now add a small amount of your other container of seafood stock to your sausage and mix around to break up the bottom of the pan.
Add the rest of the stock to the sausage and then pour the contents of the pan into the Gumbo pot.
Add the Tony's, Salt, Onion Powder, Garlic Powder, Bay Leaves, and water.
Bring to a boil.
At this point if you see some of the oil rise to the top, feel free to scoop that up. Once you've discarded the layer of oil, cover and lower heat to simmer. Summer for 2 hours.
At this time you want to peel your shrimp if you have already. Next add the cap of liquid crab boil, mix well with your hands, and put shrimp into the fridge. Furthermore, you also want to go through your crab claws to make sure that all broken off shells are discarded.
Reheat your large pan, add a small layer of Canola oil, and then add your Okra.
Sauté the okra until you start to see the edges brown a little, and then add to the Gumbo.
At this time you may want to get started cooking rice.
Once the 2 hours is up, remove the bay leaves, then add the shrimp and crab claws. Let simmer for another 15 minutes.
Add the cold bottle of water and then serve!
*The Cold Bottle of water will shock the Gumbo and enhance the flavors. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil*
Best subscribed page out of everyone. Im cooking your gumbo tomorrow for the lsu bama game. Im a bama fan lol roll tide!!
BLOCKED!!.... Lol, kidding man. Nothing like being passionate about a team. Best of luck to you guys. Of course, I'm sure ya'll don't need it. Geaux 🐯
I make better gumbo than that he had no tomatoes juice for color an flavor shrimp an lump crab meat not smoked sausage u had a bad teacher
Great job! Glad to see someone who doesn't use File' Powder. I live in Georgia and NO ONE, I mean, No one carries File' Powder!!!
That looks amazing! My favorite dish in the world!
Love your personality I’m going to try this recipe for Thanksgiving 👒
sandra johnson hey thank you, that’s very kind. 😊
sandra johnson same
As a dad of 2....i love/hate the elf on the shelf LOL.....other parents will understand. Hard to find new things for him to get into every day between Thanksgiving and Christmas
Finally I found your RUclips channel 🙌🏾
Today is April 26, 2020. I'm a single father with full custody of three kids. I just made this gumbo for the first time ever, I KILLED IT. I cooked my rice inside the pot with the gumbo, it was amazing. Thanks for the recipes.
Robert Rico hey way to Geaux Man! That’s great news.
I love the idea of adding crab claws 😀 Awesome video
I like the pot. What brand of pot did you use?
love that you put everything in the description box defiently going to try
I use your rouxe in my first ever sausage and shrimp gumbo and it was ...... AMAZING. THANK YOU...
Bravo! 😁👏🏻
You should check out Bergerons in port Allen!! You'd love the stuff they have in there !
Victoria Hughes right on! Thanks for the Tip! 😊
great video can't wait to get some of them recipes a try
cody LeFort thanks Cody! Let me know how they come out!
Looks great! Just one tiny suggestion. You should plate the dish so non-Cajuns will know the proper proportion of gumbo to rice.
David, there ain't no proper portions, some like a lot of rice and less soupy, others like a bit more gumbo to rice, but just don't let anyone try to eat this like a sauce over rice... your rice should be drowning!
You don’t have to be cajun to know how to cook and serve gumbo. Gumbo ain’t a Cajun dish, it’s a south Louisiana dish so you just gotta be from south Louisiana 👍🏼
Looking good Brother, dig you're videos!!
So I tried making your recipe today. actually it was a combo of both your gumbo recipe's I used shrimp, chicken and smoked sausage. its simmering now. my question is when I was making the roux I feel like it may be burnt is the burnt odor common when getting it as brown as you did or at a medium heat did I have it too high and is it burnt? or am I just smelling and tasing the smoked sausage? im just hoping I didn't waste over $50.00 in trying to make this lol any tips on saving it? my other mistake was while I was watching your video in the heat of cooking I cut up my okra and threw it in the pot without cooking it first will that be a problem if I let it simmer for a long time?
So I would like to make chicken, sausage and shrimp gumbo but, no okra. Should I use chicken stock or seafood stock? Vegetable oil or canola?
Thanks for the idea my next gumbo I will use crab boil on the shrimp 🦐 😃👍
Yummy, guess I’m gonna have to do me a seafood one next week
I don't think this video got enough LOVE!
So PIIYAAAh! ❤️
Thanks u I made my first gumbo tonight it turned out great 😍
Lashonda Miller way to Geaux!
I loved it! I did smoke sausage, rotisserie chicken, shrimp, and okra and it was aaaaaaamaaaazing! I give it a 9/10! Only my mom is a 10 🤣
Phuong Berry I accept that as a Huge compliment! Thanks so much! 😁
Did you use chicken or seafood stock like the video?
what a great video .... do one on cooking rice ... and tell me where do you find a roaster/ lid like that ... is it stainless steel .... it is really nice ....
When I was stationed in Germany, many years ago, I made some seafood gumbo for some friends. We couldn't find any okra so we used zucchini. Didn't turn out too bad.
Wow, that's kind of interesting. Cool idea 😊
I love it I just have to add my hot sauces and my gizzards I love that you didn't add chicken.
What size pot are you using? Thank you for video and recipe
I read some of these comments with Justin Wilson’s accent while having Justin Wilson’s “in the bag” episode playing 👍🏻
Good job looks delish! I think for me I want to add some tomatoes just bc I love tomatoes😁 But you did ya thing👌👏👏👏👏
Do you have a recipe for JUST seafood gumbo. No okra and no chicken or sausage??
I made this last week, and it was incredible and even better the next day. I froze it in gallon zip lock bags and would just break off a chunk into rice through out the week.
brikeibur123 heck yea! That’s awesome!
This isn't meant as criticism; it's just for information. We (Cajun and Creole French folks in New Orleans) always called it okra gumbo, not seafood gumbo. We never put sausage or other meat in it because it was a traditional Friday dish, and we (Catholics) couldn't eat meat on Friday. The no-meat-on-Fridays rule changed decades ago, but meatless okra gumbo still hangs on. Also, I find the crab fingers hard to manage because of the shells. I use lump crabmeat instead. Finally, we make a roux for file gumbo but not for okra gumbo. The okra gumbo still turns out brown, though.
Ed Deluzain in response, not as criticism, but not everyone in that area always called it okra gumbo. Also it’s not a dish that originated here, so it also wasn’t a traditional Friday dish. Furthermore, many great chefs from New Orleans make a roux for gumbo and use okra. Now if that’s how you learned or grew up eating it, that’s completely fine. There’s literally over a thousand different recipes in this state. It’s all preference. 👊🏻
I love this video!! Do you have a detailed recipe to share ( with ingredients and directions). And what can you do if you want your gumbo thicker?
Mika Pickard sure! If you want thicker, just add less water. 😊
SEAFOOD AND OKRA GUMBO
1 Onion
1 Bell Pepper
2 Sticks of Celery
1 lb of Fresh Okra
2 lbs of Smoked Sausage
1 Cup Canola Oil
1 Cup All Purpose Flour
1 Tablespoon of Minced Garlic
2 (32oz) Containers of Seafood Stock
1 Tablespoon Cajun or Creole Seasoning
1 Teaspoon Salt
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
3 Bay Leaves
4 Cups of Water
2 lbs Fresh Raw Shrimp peeled
1 Cap of Liquid Crab Boil
1 lb Fresh peeled Crab Claws
First start out by heating a large pot over medium heat.
Chop the onion, celery, and bell pepper. Place in a bowl and place in the fridge.
Chop okra and place in a separate bowl in the fridge.
Also, cut up your sausage and put in the fridge.
Now you want to get started on your roux.
Add your Cup of oil, and Cup of flour to your pot.
Begin stirring at a slow pace, and keep stirring for roughly an hour or until you reach a chocolate color. When you reach about a caramel looking color, you want to start getting a pan heated on a separate burner to sear your sausage.
Once your roux reaches a chocolate color, you want to add your onion, celery and bell pepper. Stir well.
Next add a small amount of Canola oil to your hot pan on the side, then add your sausage to the pan.
You want to go back and forth stirring the sausage and roux with vegetables.
After about five minutes, add your minced garlic to the roux with vegetables.
After another five minutes, add one of the 32oz containers of seafood stock to the roux. The roux will break up, but that's ok, it will all come together when it simmers.
Now add a small amount of your other container of seafood stock to your sausage and mix around to break up the bottom of the pan.
Add the rest of the stock to the sausage and then pour the contents of the pan into the Gumbo pot.
Add the Tony's, Salt, Onion Powder, Garlic Powder, Bay Leaves, and water.
Bring to a boil.
At this point if you see some of the oil rise to the top, feel free to scoop that up. Once you've discarded the layer of oil, cover and lower heat to simmer. Summer for 2 hours.
At this time you want to peel your shrimp if you have already. Next add the cap of liquid crab boil, mix well with your hands, and put shrimp into the fridge. Furthermore, you also want to go through your crab claws to make sure that all broken off shells are discarded.
Reheat your large pan, add a small layer of Canola oil, and then add your Okra.
Sauté the okra until you start to see the edges brown a little, and then add to the Gumbo.
At this time you may want to get started cooking rice.
Once the 2 hours is up, remove the bay leaves, then add the shrimp and crab claws. Let simmer for another 15 minutes.
Add the cold bottle of water and then serve!
*The Cold Bottle of water will shock the Gumbo and enhance the flavors. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil*
The Cajun Ninja Thank you sooo much!!!!
So nice...
have you ever added Allspice to your Gumba, makes it delicious, might give it a try
OMG! Ça c'est bon !
I always use this recipe but i want to know. If i want to double it, do i double the roux as well?
I saw your video went viral last year on FB and faith brought me here after discovering what gumbo really is today. All I was tryna do is watch bike stunts on RUclips 😂
Yaad Gyal 😊🙏🏻☝🏻
Let black folks teach you... seriously... not anybody either. Facts
I wont make gumbo without okra. Did you know that okra is an African word and okra came to us via Africa? It aint gumbo without okra. My hubby hates okra so I brown my okra on a pan in the oven and add it to my bowl of gumbo.
Now I gotta make a pot. Thanx really great video and I subbed. Hey Happy New Year!!!!
looks good. the elf part is cute. 😆
becky castillo thanks!
Just found your channel! Love your recipes & have subbed :)
justme3647 well I’m blessed to have you tuning in. 😊👊🏻
Man this with a side a homemade potato salad I tell ya
Just wondering how you only have 200k views? My familyand I are from Mobile, AL. and this is the closest recipe I've found of the way we haved cooked our seafood gumbo for over 50 years. Yet SEAFOOD means SEAFOOD; no sausage lol! And okra is a must! As far as flavor goes, it's just as important as the other seasonings are concerned. Outstanding recipe and you nailed it.
Looks awesome
Does everyone from Louisiana own the same pan? I swear there are 100 gumbo recipes on youtube, and 50 of them use this pan.
Hell yea we do! If you don’t you prolly can’t cook. My mama always kept these or the larger gumbo cylinder pot.
That's an original magnalite. They don't make them the same way anymore, but the new ones are also good
Yep or in a cast iron pot
Pot
Those things are all around the south.
If I wanted to add Gumbo crabs when would I do it?
i love the dance at the end, thank you!!!!
If u still mad about it complain about it in the comments 😂 Man I Freakin Live It in use that one
This May Sound like a Crazy Question, but Can Roux be made and Stored for later Use? Or is it one time use?
If I can't find seafood stock whats a good substitute??
Just use Chicken stock.
@@TheCajunNinja Thank you sir
You are my favorite Cajun Cook of all times I live in Mammoth Springs Arkansas I was born in New Orleans and I come up here and these people don't even know what flavor is so I told things down but some people also like the hot but I also make jalapeno pepper potato salad it is amazing if you know somebody down there that wants to come up here and help me I'm trying to open a Cajun restaurant I own a old theater building built in like the turn of the century the 18th century that is and it's just an amazing place and I have a balcony like they have in a French Quarters that my dad built on his old theater building and I'm just trying to get something going here but I need help do you know anybody interested in coming up here just check out the little town it's a quaint little town
Why do u boil it so long with so much water? Just curious. Can't you just use less water and then boil it for an hour? Doing this right now.
Hey Ninja, I been making gumbo for 20 years and it never occurred to me to add seafood stock. I put chicken in mine and use the stock from when I boiled it. I also save myself the trouble of putting of putting the PIYAH on the okra and buy them frozen. Either way, your recipe is practically the way Momma taught me to cook it and I'm from Houston.
Shelly Well hey thanks!
So for me, I don’t put chicken in Seafood gumbo. Since I didn’t make my own stock from the Shells of the shrimp, I go with seafood stock. Either way, their are many variations and processes. As long as it’s delicious, it’s all good. 😊👊🏻
Seafood stock is a little harder to find. Like I never see it at Walmart. I find it at Kroger. I use no water. Just seafood stock.
I wonder what part of Louisiana he's from. Gotta be close to me. Southwest Louisiana for sure.
Thibodaux