Chicken, Sausage and Shrimp Gumbo |How To Make Gumbo | Southern Style With a Perfect Dark Brown Roux
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- เผยแพร่เมื่อ 15 ต.ค. 2024
- #gumbo #southerncooking #seafood
**Note: At 1:03 USE 2 BELL PEPPERS INSTEAD OF ONE
Ingredients/Measurements 0:18
How To Season Your Meat 1:20
Browning Meat 1:43
Roux Instructions 2:36
Cooking The Gumbo 3:29
Total Gumbo Cooking Time 6:25
In todays video I'll show you how to make a Cajun style gumbo
8 cups chicken broth
2 cups flour
2 cups oil
2lbs shrimp
8 thighs
5 andouille sausage
1 cup parsley
3 celery stalks
2 bell peppers
1 onion
5 garlic cloves
2 tbsp Cajun seasoning
2 tbsp chicken bouillon
5 3/4 tbsp gumbo fillet
4 cups okra
5 bay leaves
Hey y'all see my note in the description box about the measurements.
Love how you made the roux most people do it differently I never seen anybody do it that way . That's very different
Thanks! It's a different technique that gives a much bolder flavor...way stronger than the average roux 💪🏾
Love this video. Can you do the flour in any kind of skillet and does it make a difference what oil used to get that bold flavor that you mention. Thank you!
@@TheSimpleWaywithDelilayou dropping dimes in this video still
Next time I make it.I'm going to do that your way. I always lose my nerve and I never get my roux dark enough!
Perfectly done video I also love the way you made the roux so very thorough with your ex explanations and measurements, a lot of people can learn from your example of making a perfect video ❤😊
I used to work in catering on north sea oil rigs (50 yrs ago) and our chefs would cook this for the American guys, everyone lived it, but I've never seen it cooked with so much casual love and knowledge,,,, I live alone now, but I have to try this recipe, looks so so good
Just made this!!!!! Soooo good!!! My first time making gumbo!🎉
Thanks for the instructions on the gumbo. Mine turned out so good.
Was your roux thick?? Extra thick??
Looks like a delicious Gumbo. 😊😊
Beautiful pot of gumbo
Omg. Yes. Don't have to cook a roux for three hrs. Love it. Thanks. ❤❤❤
Thank you can't wait to try this!
Thank you again made it tonight, and it came out yummy!
Looks so good
Never seen this approach of making the roux before, browning the flour first. Do you find that approach makes it easier to not burn it? Also love how you missed the pot on some of the veggies and they went on the stove, that’s true authentic cooking, not trying to make it “perfect” for youtube. Really enjoy watching your videos - keep it up!
But that's why so much unused oil had to be removed. But nice video
@@sheilahtaylor3005The roux was also extremely thick. I prepared today and had to add more and more broth.
thanks so much for this ,love gumbo but hate store bought, I'm so bad at cooking ,I wouldn't be able to boil water if I lost the recipe! lol
YES MA'AM!!I absolutely love your channel. I have enjoyed many of the dishes you've posted. But this one I'm looking forward to making tomorrow. Thank you and keep up the amazing work
Thanks so much! As for the recipe use 2 bell peppers instead of 1. Let me know how it turned out ......
Thank you. It turned out amazing!
Fam y'all be cooking that good good ovr there💯
Hey fam😁
I sure love Gumbo I've never seen browning the flower but I'm sure gonna give it a try I like it brown but gosh it takes 30 at quickest..lol this i WILL TRY
Yes! Let me know how it comes out ☺️
Most definitely I'm all about faster as long as it's good..lol honestly I don't mind making a roux but dang you just can't leave the pot..lol
@@ChefJonnyL aye.... This right here hit different-different
@@ChefJonnyL we ended up making the roux twice because the first time we accidentally burned it, but the flour was browned in just 4 minutes!!
Well we've all been there it damn sure happens your food looks amazing friend keep that good stuff up 💗
I like how you made your roux
I’m here to say thanks you for making this video. I have been wondering how to use the roux in jar that I have seen in stores so thanks again.
I prepared this earlier. ❤
Thankfully, after thinning out my roux more, it actually turned out great. (You may see that I commented a couple of times regarding the roux while I was preparing). 😂 I’m not sure why mine was so thick initially. I used exact measurements and followed along with the video. Anyway, I simply kept adding broth and water until it was to my liking.
Thank you for the recipe! I will definitely use again.
Alright I'll gone and Subscriber. 💗💯👍🏾
Wow thats the fastest way I have ever seen roux made
I made this last night. Wish I could upload the video.. but it was delicious. Imma add some crawfish next time. Thank you for the simplicity 💙💙❤️❤️
Yummy, I need to make this soon
A well done instructional with lots of visual and spoken detail. Being someone who loves cooking and has spent a life time doing to a mastery, when I saw the 2 cups of canola oil I knew there was going to be a problem. A roux is usually a ratio of 1:1 flour to a fat which give a medium thickening ratio of 1 tablespoon roux to 8 fl. ounces of liguid.... roughly. When flour is heated to produce the nutty flavor and color, its ability to thicken is substantially reduced. At 8 cups of chicken stock that should require ~ 8 tablespoons (+ or - one or two depending) of rough to get the right thickness.
I would start with 1 cup of oil to 2 cups of the toasted flour and go from there. Remember that okra has a thickening effect also.
A great recipe. I am going to make it tonight.
👍👍 Thank you for the information. Do you make your Roux using this method ?
@@JoeC88 Yes. I also use a 'dry' rough method if it's a rough that requires a darker roux. I made one yesterday for a New Mexico red chili sauce.
@@randmayfield5695 Thank you for your advice.
We never ever hear of gumbo in Australia. Unfortunately I have never seen gumbo and intend to cook it soon.
I am learning the different methods about making the roux. Not many of the spices the USA sells don't sell here however Masterfoods Cajun seasoning does. Tony Joe Whites "Gumbo John song" started and has always had my interest in the dish.
@@JoeC88 You're welcome. Good luck on this and just remember that the entire secret to making a good gumbo is getting the roux right. Everything else is easy peasy. For the roux, pick your method and take your time plus never walk away from it because it will need your attention.
@@randmayfield5695 👍👍 I made it, chicken and sausage. Used the browned dry flour roux method.
It is the best dish I have ever made (and the longest cook time ever)
I have stashed it in the fridge for 24 hours.
* A simple version of Korean army stew I made a few months ago was also very good.
Very yummy and thank you for sharing
My pleasure 😊
❤❤❤ Thanks!
Yummy 😋
Your recipe is soooooo good, I keep coming back and making the gumbo cuz everybody loved it!!!!!
Aw thank you!
Lord knows this looks good
Great recipe. I made it and it was wonderful. It taste better the next day 😊
Hello I want to try this recipe but I'm kinda having 2nd thoughts on adding 53/4 tbps of gumbo file. Did you used that amount when doing this recipe. Never saw a recipe for that large amount on preparing gumbo. Your feedback will be seriously appreciated. THANK YOU
@@ppen62 you should just add a little gumbo file at a time.
@@clarabrook8 THANKS
Diaper Rash prevention basis to a super bomb gumbo. Clever idea 💡
I just discovered ur channel and I am sooo happy I came across this cause I been craving authentic gumbo
Have you tried it yet? Hope you enjoy!
Nice 👍
Looks good
Lol… subscribed within 20 seconds! I knew it would be good. 🤣
We made this again for New Year's it was perfect!!
Thank you❤️
It hit different y'all... Different
Looks Good 😋😋
Can't wait to try this, but I have a question. You say 4 cups of Okra, and 8 cups of broth, but you show 16oz (2 cups) of okra, and 48oz (6 cups) Okra, broth. Did you add the rest later? I just want to get the recipe right. Thanks, and can't wait to make this! 👍🏽
Yes I added it later ☺️
@@TheSimpleWaywithDelila Thanks! Keep up the great work! 👍🏽
Anyone else have an extremely thick roux??? I’m currently preparing. Roux color is great- followed instructions - roux super thick. I had to add even more broth and may need more.
Make your roux then as a guide, add 1 tablespoon for each cup of liquid, one at a time, until desired thickness. A roux made with toasted flour loses some of its thickening ability so you have to adjust as you go. The okra is also a factor in thickening so adjust accordingly.
👍👍
Damn looks good
Yum
I neverseen roux made like that but seems easier
Oh yes I will be trying this recipe it looks easy to do just follow your instructions and it should be delicious 😋. Chile I'm already hungray 😀
Thanks!!! As for the recipe use two bell peppers instead of one! Hope you like it ☺️
Hello , this looks sooo good. Do you think it could be done in is cooker? Minus cooking the roux of course.
Yes, absolutely!
Do you think it would take less time to make if done in a pressure cooker?
Wouldn't come out the same. You gotta take and adjust as you go
🔥🔥
❤️❤️❤️
Isn't it standard to add oil before flour for roux?
Is it powerful
You could also brown the flour in the oven for 15 minutes stirring occasionally. Suggestion: I wouldn’t had used so much oil to the roux maybe half cup because you did not make the roux the traditional way. Had you made it the old-school way you would needed 2 cups of flour to 2 cups of oil. Also I would had added the shrimp at the last 5 minutes of cooking cuz you don’t want rubbery shrimp. Other than that solid recipe
What size is the pot ?
You said you put gumbo fillet in it right ?
i wish the measurements and ingredients were listed in the description. it makes it easier to screenshot it for later and for when making the grocery list. looks delicious though.
Second???? HooolUP!!!
had to take away my like cus it was sitting at the mark of the dvl
Stick
Yummy 😋
Thank you!