Gumbo 🫑🥕🐓
ฝัง
- เผยแพร่เมื่อ 5 ต.ค. 2024
- Chicken and Sausage Gumbo
Ingredients
2 yellow bell peppers (capsicum), diced
3 sticks celery, diced
1 white onion, diced
6 cloves garlic, minced
small bunch of thyme
500g (1 lb) smoked sausage, sliced
6 chicken thighs, sliced
100g (3.5 oz) pork lard
80g (2.8 oz) plain flour (all-purpose flour)
1 tbsp garlic powder
1 tbsp smoked paprika
1/2 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp onion powder
2 bay leaves
1/2 tbsp ground white pepper
6 1/3 cups (1.5L) beef or chicken stock
salt to taste
hot sauce, to taste
2 spring onions, sliced thin
rice to serve
Method
1. Add the pork lard to a large pot or saucepan over medium-high heat. Once it's melted, add the flour. Continue to whisk and cook the flour over high heat until it reaches a dark golden colour. This should take about 15-20 minutes. Do it slowly to avoid burning.
2. Add the bell peppers, celery, and onion to the roux and season with salt and pepper. Sauté, mixing through the roux for 4-5 minutes, then add the garlic and stir through.
3. After 2 more minutes of cooking, add the sliced chicken along with all the seasonings (garlic powder, smoked paprika, cayenne, oregano, onion powder, bay leaves, thyme tied with butcher's string, and white pepper). Mix well before adding the cold stock, stirring until there are no lumps left in the roux.
4. Add the sliced sausage and stir through well. Simmer the whole pot for 30-45 minutes.
5. Once finished simmering, check for seasoning. Add more salt if needed, and as much hot sauce as desired.
6. Serve in a shallow bowl, piled high, with steamed white rice on top and sliced spring onions.
#cooking #shorts #shortsvideo #recipe #chicken #howto #foryou #food
As someone from Louisiana and New Orleans, I definitely approve this recipe. Just a little okra and sassafras filé would’ve finished it off very nicely. Cheers chef!
Absolutely!
It took way too long to find someone in the comments mentioning okra, I was taught it ain't gumbo if there's no okra
The world "Gumbo" literally means "okra" in it's original language, so yea, it's not Gumbo by definition. 😂@@claytonp.4725
@@claytonp.4725 you can have gumbo with no okra. Traditionally in New Orleans, you didn’t put okra in with seafood. Chicken and sausage, def! But I and everyone I know still does put it in no matter what.
@@metaLungiez agreed. However some old recipes don’t even call for it. It just tastes so much better with it though
As a woman from Louisiana with both sides of my family owning restaurants… the ingredients were all on point..The only thing i wld do differently is the order of the meat.. we always brown our chicken first then add sausage to brown edges.. remove then work on the roux.. adds deeper flavor faster and ensures well cooked chicken..bravo! 🎉
Can I make without sausage
@@Max20600no that's illegal 😉
Yes you can. I don’t like sausage in gumbo.
Excellent tips, thanks! Gonna try to make gumbo for the first time as a Mexican from Los Angeles
Not cooking the meat first is crazy! 😂😂😂
As a Black man from the South, the ingredients and meal look great!!!
Never made the seasoning mix from scratch tho 🧐 But the tabasco inclusion make me happy 😁🤌🏾
As an ACTUAL Cajun from Louisiana, his roux and end product were a soupy mess.
@mistermysteryman107 nobody cares bro
It's a little thin, but I bet it tastes great!
@@mistermysteryman107you could do better?
@@chellym8he probably could
That Trinity is looking a bit Orange. 😂
That’s what I was going to say! I’ve never seen it made with orange bell pepper, but I’m betting our Mamon’s Mamon would’ve made use of any color of pepper they had on hand
At least he used it right lol
Perfectly fine to use orange
Isn't Gumbo made with Okra?
@@patrickryan7445most of the time but it’s okay to go without. If you don’t prep the okra right it’ll slime up the whole gumbo so some people avoid it all together
She's the only girl who can decide what to eat in under 10 seconds !
thats literally what i was thinking, if i wanted to eat something, i'd probs think abt it for 2 hrs, and then most likely just go with the usual instant ramen.
😂
Right, I'll make anything for my family if they could just tell me what they want lol.
it’s staged
How does he get her to make him not have to guess what she wants to eat every time??
I usually sear the meat first in the same pan, but looks amazing Andy!
Raw sausage, ok whatever
Raw chicken, oh hell naw
Same here. I sear the chicken first.
Me too..
I was just thinking that. It elevates the food so well when the meat is seared before cooking everything else
Also, the fat frim the seared sausage and chicken adds to the flavor of the roux. I'd also cook my roux a little darker and add okra.
As an African American grandmother who has lived on the Westbank of New Orleans for over 30 years, I give your gumbo & the ingredients 👍🏽👍🏽!
aye westbank is the bestbank! shoutout waggaman lol
I hope this is authentic Andy, you’re about to have the whole state of Louisiana tuning in 👀
Cousin Andy will be fine, his weijos are already Uncle certified 👍👍
He made it close enough to not get ridiculed. Unlike what atrocity that disney did. Only thing I think he could do better is let it simmer in a stew pot and get a better Louisiana hot sauce
@@DefinitelyNotAGator tf Disney do
Besides the usual
Actually that tobasco sauce is pretty legit. Only thing I’d switch is shrimp instead of chicken.
Louisiana native here. His technique was pretty much spot on.
Everyone yelling about Where’s the Okra… not all gumbo’s use okra and not all gumbo’s use Filé. There is Okra Gumbo or Filé Gumbo and Creole Gumbo or Cajun Gumbo or whatever your ancestors tell you Gumbo! Some gumbos like grandmere’s low country Gumbo that uses it all okra, tomato, crab, crawfish, andouille, and Filé. I can’t stand Okra so in don’t put it in my gumbo. It’s not your gumbo, you’re not the cook, so I don’t want your opinion 😂
Chef Andy your gumbo looked great!
Next time make your roux the color of chocolate and you’ll be happy with how nutty the base flavors are and prawns (which I highly recommend you try adding next time!)
I was actually excited to see gumbo without prawns because I'm allergic! Maybe they are too lol
@@maddragonqueen_ ah, yeah then this is perfect for you! I’m sure it’s hard to find a gumbo at a restaurant without shellfish. Have you tried a gumbo with chicken, susage and ham? Sooo goood!!!!
THANK YOU
@overstuffedghosty I have almost never seen a gumbo without shellfish 😭😭 but I live on the west coast so it's not like I get a lot of opportunities haha. I've had it with chicken and sausage though, delish! But not with ham but I think that sounds great!!
Gumbo is literally another name for Okra, yes it does
Aren't you suppose to brown the meat 1st?! That adds flavor to the roux
Yes, exactly. Sear all the meats first and make the roux out of the drippings for the best flavor. My sister lived in Louisiana and got a family recipe from a friend. I like adding crawfish to the mix. 😊
Roux could’ve been darker
But all in all pretty damn good looking gumbo
For me, it was the lack of okra. Might be hard to get where he's at though
@@doc.rankin577 I can understand no okra to a non Cajun as sacrilege as it may be
Having watched far too much Isaac Toupes, I thought the roux was ment to be like dark chocolate. This one barely looked like milk chocolate. The tobasco also confused me, but I'm well aware I have an uninformed opinion lmao
@@fghhjkdvinegar-forward Louisiana style hot sauce is not an uncommon addition but the roux definitely should be about 5 shades darker based on the gumbo I ate growing up.
They gonna get you for that orange pepper. And you have to sauté the chicken and sausage first. Oh, gotta have the filé
As an Australian, I've never had, nor seen, gumbo for sale. I'd say cut him some slack. Also, almost never see fresh okra here either.
As a Cajun I went into this with nervous thoughts but as I kept watching my concerns were unfound. Great job man! Definitely a gumbo worthy of Louisiana
That looks so good! As a Louisianan, you ticked my tastebuds. Now I gotta make some. I need to thaw some chicken and andouille!
My Cajun husband approves and says he'll forgive you for the green onion because he knows you are a chef and wants to "fancy things up a bit'.
Way to patronize someone!!
😂😂😂😂
it was celery, not green onion
we use green onion for a lil color too
As a born and raised Louisiana girl who loves to make gumbo from scratch often - this looks great!!! Only thing I do differently is I’ll cook the andouille first to get some of that fat off of it and then add butter to make my roux. I also do chicken and shrimp. Thanks for the representation, Andy!!🫶🏻😍😍
mate as a southerner this makes me happy to see that our food reaches that far !
Bravo to you !!
I love it with lots of okra too!
Tom Segura pulled the entire state of Louisiana down and Andy is pulling them back up with yummy Gumbo.
Andy mate, I made a gumbo using the left over oil / juices from a pulled pork I made earlier. Gave a depth and richness to the gumbo, especially with the smoked paprika and other seasoning from the pulled pork 👍
Holy shit. Well done Andy. Most authentic gumbo made by someone outside of the US.
Nicely done! I suggest a nice creamy potato salad served with the gumbo….some folks love it, and some hate it. Give it a try (Lafayette, Louisiana native)
Making the dark rue and all. Well done Andy! Love your vids!
Honestly impressed. I usually prepare to cringe when someone makes gumbo from outside Louisiana but you made a respectful bowl.
For the real deal, swap the yellow peppers for green, cook your roux a little darker (go for a dark chocolate color), and work on the ratio of stock to roux. Yours looks a little soupy but then again, some do enjoy it that way.
Anyway, love the channel and nice work!
Maybe a hot take, but I love that this doesn't have shrimp (very allergic)! Absolutely love gumbo and will have to try this recipe sometime!
Not a hot take at all. I don't always put seafood in my gumbo.
Sausage an chicken gumbo are very common thing. Seafood not required. Only requirements are a good rue an the Trinity
Cajun chef Isaac Toups says that meat and seafood don't belong in the same gumbo. The meat overpowers the flavor of the seafood.
Maybe Andy's following his advice.
@@mattnelson7775A good roux, not rue.
You inspire me to cook for my future wife one day
"How about some gumbo?"
Me kicking down their door wearing a leather jacket and sunglasses: *"Come with me if you want to live."*
Amen Mon Ami!!!
As a Louisianian I approve of this. Well done...nice roux
Lucky 😍 gal!😉 Looks good Andy!❤ The Gumbo looks pretty delicious too!😉
Andy, you didn’t piss off all of Louisiana like most online chefs. I’m proud to say I’ve been a fan. See Cajun Ninja for other Louisiana recipes.
Two tips: brown your meats first,remove. Then toss in oil for roux.
Secondly, green bell peppers is the best route. Less sweet. A little more pop.
Pretty spot on imo. Of course the pepper should be green, it’s what makes the trinity distinctive. And I couldn’t tell if he did it or not but I always simmer gumbo an hour or so. Believe it or not all of the oil from the roux will come to the surface and you can skim it off so you’re not eating a bowl of grease.
I think he did it as a visual choice, so you get the green-white-orange of mire poix without having carrots
My thoughts too about the green pepper. Simmering more would be good too. It’s not my mama’s gumbo, but I’d definitely eat it.She used both yellow & green onions. 🧅 Life long New Orleanian.
I ❤ couples that can talk/ experience life together like that ! 😘
She is the best fed Babe ever
Andy, I could watch your cooks all day.....
Whether it's the minimal words or just the exquisite cooking, I'm not sure. Though your proficiency with the knife doesn't hurt! 😅
Well done, Chef!! 👍🏽
I've never seen this type of recipe as a Louisiana dweller, but it looks good
Makes me want to break out my Paul Prudhomme Louisiana Kitchen cookbook and make some gumbo. Andy had the basic ingredients. I would have taken the roux to a darker color. Looks good.
He didn't have the okra
Born and raised New Orleans, this is a proper gumbo Chef. Hats off to you my friend. I smoke a whole chicken to make stock, I use green bell pepper and jalapeño or Serrano peppers as well. I brown the sausage before I add it, and use that smoked meat. If I’m making bigger batches, I’ll marinate and grill chicken, and add some raw after the stock as well to deepen that flavor. I’d get the roux just a bit darker and simmer for at least 4-6 hours.
Sounds Sooo Damn good lol
Babe is a shining example for women that knows exactly what she wants to eat😊
Shouldn't you cook the chicken in the pan first?
I been waiting for this recipe for a long time, excellent work Andy.
That gumbo looks great!
That pretty good for being outside Louisiana! I’ve seen it done worse and it does look pretty hearty. My only suggestions:
cut the trinity smaller so it blends in. Add the flour first and less oil so you can get that darker browning. Sometimes we like to dreg off oil from over dishes or fat from grilled or smoked meats so the oil has a savory flavor and a higher smoke point off the bat and can give a darker roux. I’ve never seen people mash in a bouquet but it’s technically not impossible. I would just never mash it in because of the stems. You could let it soak if the roux was more watery then let it cook down. Don’t neglect the base spices and just go for the hot ones. Thyme, rosemary, white pepper, and mustard powder can be your friends. I can not stress enough how mustard powder (not commercial mustard) rounds out flavor. Garlic should be fresh and not powdered. Smoked paprika is always better. It’s understandable if andouille is not available outside of Louisiana and you can get a lot of flavor from spiced German sausage or kielbasa.
Get a locally or less common hot sauce. In Louisiana Crystal is more common than tobasco. Give the roux plenty of time to meld with the flavor. Also always used meat derive broth instead of water and only add it after the roux has browned and after the trinity has fully cooked.
My mother said roux was like playing chicken, you want to go as dark as you can without reaching burning.
We should always treat cooking with improvement and gumbo is a very personal dish made different by each family. Go with compassion for learning and good job for working with Cajun cooking! Treat your food and the table with love!
Isn't Tobasco made in Louisiana? I'm surprised to hear it's not popular there. Is there a reason why?
Yeah, it is made in Louisiana. When I worked in food service though Crystal was used alot more than tobasco with my Cajun customers and was even requested specifically. But a lot of people like tobasco for omelettes and other things. It really comes down to preference so there is no wrong way but there are a lot hotter sauces you can buy and change up the flavor profile. There are long standing stores in the French market that have websites and all they sell is chutney, hot sauce, and beignet mix. Another thing that’s really popular is Tony chachere’s spice blends and you can find it everywhere.
It’s extremely popular here. There are also a ton of other smaller hot sauce and seasoning companies. Tobasco can be likened to the Starbucks of hot sauces. Incredible company though and amazing tradition.
I’m from Louisiana and THIS IS a gumbo but very different gumbo I LIKE THAT! thank you chef!
Goes next level if you spice up some bone in thighs and sear them first. Becomes a long cook dish then however. Love the channel keep up the good work mate.
That looks great😀, please make more southern foods
Wow that looks like a great gumbo. You go man !!
I 🏃🏽♀️ immediately to the comments cuz I know folks from LA do NOT play about they gumbo baebay, and it was exactly as I thought 😂😂
They had some “Hey Mate” Gumbo…
Hi Andy, your videos are great! If you ever feel like trying a typical Bavarian dish, you should try Schweinebraten (roast pork).
Not like any kind of gumbo I’ve ever seen but still looks yummy
pretty standard chicken and sausage gumbo. We can nitpick a few things here and there but for the most this is absolutely a chicken sausage gumbo.
Absolutely 💯❤️some people clearly the man knows exactly what he’s doing not his first time making Gumbo looks delicious 🤤 and simple
I've never seen a gumbo this small but it looks good!
The trinity in Cajun cooking is onion, celery and GREEN pepper 😊
Don't forget the pope
Whenever I think of Cajun now I just remember the Babish video. "We're doing creole-" "CAJUN!" Man had knife and knew how to use it
Give Andy a break, pretty sure nobody outside of America eats this.
@@ArtB-qm5vf I LOVE Andy. Red pepper just isn’t the correct ingredient.
You mean capsicum.
Oh wow this is a good gumbo!!! 🤤🤤🤤
That looks awesome Andy
Thank you chef! Gumbo is the best!
I’m requesting Mauritian seafood Rougaille served with achard! ❤❤🍲
My Man! Pulled it off pretty good for down under! love it!
Folks remember this is a 60 second or less video requirement. For a very complex meal like gumbo I’m sure Andy had a lot more comments to explain his ingredients and how he was doing cooking. I agree, Babe is very lucky or just quite fortunate 😊
Someone has stolen my name and is making comments by using it. Not good.
You can buy filè powder in Australia if you look hard. Even in the USA, a lot of folks dont like okra slime
Awesome recipe
Always brown the andouille and chicken first!! And get that roux darker 😁😁
As a New Orleanian, I worried about the boneless chicken until I saw that awesome stock (which has to be home made. It looked so rich in color)!
😊
Next make a paella like you are from New Orleans!
о,гамбо есть, теперь пора бы и джамбалаю с морепродуктами)) 😊
Babe is the most well-fed person on earth
Some file powder! Otherwise awesome! I approve the orange pepper too!
Yes, the file does make a difference. Or some straight up Sassafras.
Looks great, as an Oklahoman (Im only about 7ish hour drive away from Louisiana) only difference I do is add okra and shrimp to mine
Y'all don't know nothin about gumbo! 😂😂😂
You have officially cooked the most controversial food from Louisiana. Because every region, parish, town in Louisiana has many families that make it diffrent ways. Good on ya. You did a damn good job on making it.
Good job Andy, and you didn’t burn the roux! Gumbo is one of those dishes that is made different in each house. You did a good job and if she likes it, hell that’s all that matters.
PS: The roux should be a mahogany color and you can thicken it up with gumbo file
I literally just love the “Hey babe what do you want to eat “😂You guys are awesome ❤️
SWLA here, a little input. Brown your chicken and sausage first then make a roux. Your roux was not dark enough and it’s not gumbo without file or okra.
This!
It looks like he did use filé!
@@meghasinghaniahmu file normally adds a tinge of green.
Well, im a US Southerner, and this made me happy.
Uncle Andy at it again 👌🏾
AMAZING recipe!! Used beef tallow instead of lard. Thanks Andy 🙂👏🏻
Gotta have cold rice from the fridge next day with hot gumbo over top for lunch. Best way to eat it. All the flavors in the gumbo married overnight, reheating intensifies the flavor slightly, and over cold rice gets it to the right temp immediately.
They seem like the loveliest couple 🥹
Ur good mate very observant. Many chefs fail even in high places. I guess u really do ur homework well😂😂😂. But carry on mate Chef J is with you. Hope u used the right Andouille sausage s.
I am so envious of your BABE!!!! Haha, stay blessed both of you, amen!
Please make a long format video with 3 of Andy’s favorite Kiwi dishes from childhood!
Love gumbo, probably my favourite meal to cook. Bucket list number 1 is flying over to Louisiana for an authentic one
Ohh man the Aussie gonna get it over this one LOL Gumbo is a unique dish to Louisiana. Creole in origin, which is a melting pot of cultures. Difficult to get it right, even more difficult to please everyone lol it was a good try, but some American dishes do need a little more research, like ciopinno being another staple of American immigration. Keep it up though Chef! America has some interesting origin dishes, that actually stem directly from immigration, so they get “lost in the sauce” if you’re not careful
Food is food. No research needed except the recipe
@Amygrrrrl Gumbo is another word for Okra and he had no Okra. This is laughably wrong
@@Amygrrrrl if food is food then why do Countries have dishes they’re known for? In fact, why does anything edible have a name? That’s an odd outlook of food, it’s like wiping history. Food is the one thing that brings all cultures around the world together, we love it, we need it, and it makes you FEEL. I hope you understand food much better moving forward.
Takes me 5 hours to do gumbo while Chef Andy does it in 2. And...that's why it matters where you eat.
As someone who's family doesn't go back 7560 years in Gumboland, I approve of this recipe.
Um, congrats?
I like my gumbo with crawfish, shrimp, and crab 😊
Getting chilly in Brisbane this time of year, could go me some Gumbo
As someone from Louisiana, he actually did a good job. personally i would’ve cooked the roux longer it gives a darker look and bolder flavor. 👏👏
As a Cajun, I approve. Well done
Garlic?
*brings out garlic*
YEEEEEEAAAAHHH
No matter how good it is, that is NOT gumbo. It’s a pastiche, at best.
We always made seafood gumbo growing up. Crab and shrimp mostly. And if we made chicken gumbo it usually had okra in it. But this looks delicious and really well done!
Could you make a bavarian dish called obazder with a pretzelbun? It is my favourite dish and one of the best dishes out here.🇩🇪
I'm excited to see a Bavarian recipe that isn't meat! I hope he makes it. 😀🇩🇪
Schweinsbraten mit Knödel
Oder ganz simpel.. Schwein auf Toast 🤤🇩🇪
@@Romoblavoditsch aber bitte Nacken 🤩
i've been waiting for andy to make this! laissez le bon temps rouler
Looks good but Grandma would not approve 😭
We're not here for her dead approval
Is your grandmother allergic to flavor or something?
Never tried gumbo. Looks amazing.
Looks yummy, but you are missing FILE powder (I dont care for okra). I think you made more of a creole gumbo. If you get that roux darker less tomatoey color then it becomes more of a cajun gumbo. Shrimp is also good thrown in at the end. Family from New Orleans and south of the city, I have had it various ways.
Jambalaya please chef
Funny how gumbo litterally means okra
At what point did you see any tomatoes in this recipe??
@@KattoTang I was just speaking to color or looks when I said 'tomatoey'
@@angelatruly That's a weird way to phrase that. Also the roux wasn't even red.
As a man who's still learning as I go,I can truly say he inspires me.am sure that bowl was delicious.❤
Using orange peppers in a trinity is the very definition of heresy
Also that roux was definitely not dark enough. By miles.
I am from Lafayette LA and we usually top our chx and sausage gumbo with a scoop of mustard potato salad;)
Nice job. Not a lot of gumbo in Australia I'd imagine.
No, I've only heard of it
I'm not from Louisiana but I've made gumbo a few times before. The roux wasn't dark enough, needs to be taken right to the edge, like dark chocolate but otherwise it looked good. Shame about the lack of okra to help thicken it up but I get it's not easy to get everywhere, I had to go to a specialist grocers for mine!
I’m born an raised from Acadiana , the heart of Louisiana. MAIS what da hell is that? We need to get dat roux darker! You on the right track my brother! Thank you for showing Cajun food some love . Next up , catfish Couvillon.!
Ur channel is therapy man