As a native of New Orleans I have to admit that this actually looks really good but I laughed so hard when he said “but then again this whole dish is probably frowned upon” because it was like he read my mind just I was thinking it 😂
You owe your ability to hold viewer’s attention not only to your professional culinary technique & expertise but equally to your unique talent to modulate intonations when speaking. Your videos are visually and audibly satisfying.
Growing up on the Gulf Coast, not to mention working offshore in the Gulf of Mexico, I've had gumbo many, many different ways. Considering myself somewhat of a snob and purist when it comes to gumbo, I have to say that this was one of the most intriguing methods I've ever seen. While I probably won't ever make it like this, BRAVO Chef John for stepping outside of the gumbo pot and taking a risk!
It is about the intro, and the Enjoy! ending... But for me it's all about the piano chords at the very end. And yes, I play air piano. Pete Townsend arm circles optional...
I love the fact that you are honest about the results! Many times I've made a dish and know that there are always ways to tweak it to the next level! Thanks for giving some great tips!
This is why I respect you Chef John. While others may be content to blindly follow tradition, you aren't afraid to try new things. While some traditions are good, we can't make the world a better place if we don't experiment
@@OmegaGamingNetwork It goes with almost anything. Meats, vegetables, fishes or sometime fruits. To bad it won't go well with strawberry jam like bread do.
Love all of your videos. I’ve learned so many cooking techniques over the years! My spouse always asks me, “Did you learn that from Chef John!?” Hahaha so Thank you!
If you want to save time making a dark roux, look up Isaac Toups - he makes dark roux in like 5 minutes. It's a little sketchy since it's pretty easy to burn at that heat, but it's perfectly doable for a proficient home cook.
I was thinking the same thing. I use his method every time I make roux since seeing him on Binging with Babish. As long as you have all your ingredients ready and don't walk away from the stove, you can make a perfect roux in a few mins easy.
I did that after watching his video and burned the heck out of the flour 😅 but I was thinking the same thing. That or that he really needed to cook down that liquid in the stockpot after he mixed the roux with the chicken broth.
I recall an episode of Americas Test Kitchen where they baked the dry flour in an oven until it reached the desired colour and then used it to make the roux. 2:45 into this video th-cam.com/video/inHVUFKSdy4/w-d-xo.html
I am eager to show this to my mom, who cannot eat pork or beef, so we will probably make this with turkey sausage, but otherwise, I think she'll love the idea of an easier roux! You're the best, Chef John! I've been watching your videos for about three years now, and they've been as addictive as they have been informative. Plus, your southern style baked banana pudding has been a big hit with my family! Just as good as my great grandma's, or so I've been told. Considering she was southern as all get out, that's a compliment.
I know this video is a bit old, but I'd love to share a shortcut that I learned! You can bake the flour separately ahead of time! Just put it in a half sheet or 2 in a thin layer and toast it in the oven, only stopping now and then to stir it for even coloring. Once it reaches a sort of "Nesquik" color, you're done and you can pull it out and use as much as you need for the roux, which will be ready to incorporate immediately. You can also make a large batch of the toasted flour and save it for faster future gumbos. This method also allows you to use a little less fat than a typical roux, since the toasted flour doesn't clump as easily. Just remember, the darker you cook your roux, the less thickening effect it'll have, so you might need more flour than you think. Try it out!!!
Alton Brown did an episode where he baked the roux separately. I like this method better. Although, I have made many a dark roux in only 15 minutes or so. Love this channel. Thanks chef John.
I often listen to brass bands while sipping sazeracs... but I do enjoy the roux, because it gives me time to sip and listen more. Still: you are the Chef John of how this goes on. So looking forward to trying this!
Wow, that looks incredible!!! My mouth is watering like a dog. Beautiful color too. I lived in Louisiana for 3 years back in the 80's. Loved the food there and cooked some of it myself. Yum.
I wouldn't change a thing. Thickness, brownness, large chunks of meat and large portion of rice. That is just fine. I live here in gumbo country and everybody does gumbo (and jambalaya now that I think about it) differently ... almost every time. You make it from what you have. I really like the roux made in the oven. Clever.
I should NOT have watched this whilst hungry. This looks amazing. Gumbo is one of my favorite things in the entire world. I am going to try this recipe for sure. Thank you!
Easiest gumbo ever. I have scars on my wrist from 15 years ago making a roux for gumbo that was starting to burn. In effort to cool it down I was whisking away. Some of the hot oil/flour flew out of pan and stuck to wrist. Learned a lesson that day. But this looks like the way to do it!!
You are such a good Chef John, I have been watching for a while and you really have a sharpened sense of direction and communication I find tantalizing. Keep it up Good Sir and Godspeed.
We make roux in a frying pan usually. There is no such thing as low heat when making roux. You can brown the flour by baking it, but I prefer the frying pan. To be honest; I fry the roux in the pot where I make the sauce.
In my roux-making experience, you can indeed whisk over medium heat without burning the butter... you just need to make sure you aren’t hitting the smoke point so quickly through constant whisking and temperature management. No need to take “hours” to make a brick roux. The one challenge with this approach, is that toward the end, you have to watch it like a hawk or else suffer the dreaded burnt roux. It takes quite a while for a blonde roux to go brown, but it does not at all take long for a brown roux to burn.
after having made both styles of gumbo, I have to say I am much more of a fan of the cajun style over the creole shown here. but fascinating experiment in making gumbo by baking. never would have thought to do that! (I still think I'll stand over the pot and stir though)
@@mssuezee6178 It's using very high heat to toast flour in grease to a dark brown. It gets you there faster but very high risk of burning the flour if you're not careful
I will definitely try cooking the rue that way. I've tried that traditional way. Another good way that I've tried is just baking the flour alone and it turned out amazing
It looks good and I love gumbo although I have never actually made a roux the “traditional” way... I’m a big fan of Isaac Toups fast method where you cook the roux at very high heat constantly stirring for about 5 minutes until you get to that nice chocolate color and nutty smell. It turns out really well that way.
Hey Chef John. Don't know if anyone else said this, but try your next gumbo with some filé powder. The sassafras gives the gumbo a whole different depth of "authenic" flavor that one cannot find in untraditional variants. It also helps to thicken your sauce, if you make a very chocolatey roux, and roux loses its thinkening power. Think the best gumbos are super chocolate brown, thinkened with okra protein and filé. Anywho, now I'm hungry; enjoyed the video as always Chef. Thanks!
Yummmmy I can’t thank you enough! This Gumbo really is probably so much tastier than cooking it on the stovetop. I’ve been working hard on how to make it less labor intensive. I have RA and I am definitely going to use this technique. I’m sure the flavors are wonderful after this method only intensifies them. You are certainly the Lieutenant Columbo of the Gumbo. 🤣 HaPpY Weekend.
I always cook my roux in the oven while I chop veg and sear meat. Then dump the works into a big dutch oven and bake at low temp for a few hours. Minimal tending, and easier to serve.
Good job chef. Looks like a fun bit of experimentation. I’ll bet some NOLA restaurants take similar shortcuts to mass produce a dark roux. I might like to try doing it in a dutch oven for ease of transfer to the stovetop. Additionally, it might be interesting to start the roux off first, then the Trinity, and add the meat last to see if the roux darkens up any more quickly. It did look like some pretty tasty Franken-food though.
I think I need to find the traditional method too. I would guess this method for the roux is prone to it just turning into gravy or sauce before the roux develops. Even so, mmm, the results Chef John got sure look good at each step; I'm sure it was tasty. -- I've never made gumbo; I'm no pro chef. but I hope I'm picking up technique as I go and from watching good chefs. A hearty, deeply flavorful gumbo sure sounds good; wish I had some! --
I met Master Cajun Chef Paul Prudhomme back in 1984 when I was a news paper columnist. He taught me how to make Gumbo. He had a radical way to make roux. He called it Cajun napalm. You heat the fat to smoking hot and then add the flour while stirring constantly. Continue to cook on high heat until the roux is the color you want (for gumbo very dark brown to almost black). It only takes a few minutes. You have to be very careful not to have the roux splash onto your skin. You are after all the Thomas Hearns of avoiding 3rd degree burns.
For a dark roux I usually use a much faster method. Gets it done in around 5 minutes to a nice dark brown color. And that by basically shallow frying the flour. Get some oil smoking hot before dumping the flour in and stirr constantly to keep it from burning and what would take 45 minutes usually now is done in 5. But that does mean a pot is needed I guess.
mumbo jumbo gumbo. Whatever this is it's a valiant try at a roux avoidance strategy. I've seen just baking the flour til dark as another shortcut. No matter, this looks delicious.
Check out the recipe: www.allrecipes.com/recipe/278739/baked-chicken-and-sausage-gumbo/
Anyone else really happy about that piece of green onion that accindentally covered that little splash of sauce on the plate? 6:47
That piece of green onion was a paid actor to cover up chef John's inadequacy.
avarice seven Chef John has no inadequacies, and definitely none a green onion is large enough to cover.
TheMasterSciFi ha. I noticed that too. LOL!
Idk why but watching that made me laugh so hard 😂😂😂
frickesè john
the intro music/intro just makes me happy
As a native of New Orleans I have to admit that this actually looks really good but I laughed so hard when he said “but then again this whole dish is probably frowned upon” because it was like he read my mind just I was thinking it 😂
It LOOKS great as usual, I think a rebranding is in order, just needs to lose the"G" word in the title....lol
I'm not from NOLA but I laughed too. I had a mental image of Cajun purists in a bit of a huff.
Same bruh!
Visited Baton Rouge two years ago. I completely agree.
I'm a Cajun from Lafourche Parish and I said the same lol. Then he put tomatoes in it and I was ready to turn it off. Tomatoes don't go in gumbo 🤣
You owe your ability to hold viewer’s attention not only to your professional culinary technique & expertise but equally to your unique talent to modulate intonations when speaking. Your videos are visually and audibly satisfying.
Growing up on the Gulf Coast, not to mention working offshore in the Gulf of Mexico, I've had gumbo many, many different ways. Considering myself somewhat of a snob and purist when it comes to gumbo, I have to say that this was one of the most intriguing methods I've ever seen. While I probably won't ever make it like this, BRAVO Chef John for stepping outside of the gumbo pot and taking a risk!
anyone else always stay to the end to hear the last "enjoy!"?
YES .. I'd feel disrespectful to our wonderful chef John if I didnt hear that last "enjoy"
Yes love the way he narrates and his signature sign off.
It is about the intro, and the Enjoy! ending... But for me it's all about the piano chords at the very end. And yes, I play air piano. Pete Townsend arm circles optional...
He is the best chef on you tube. I have tried all his recipes and they turn out perfect. Keep them coming.
I love the fact that you are honest about the results! Many times I've made a dish and know that there are always ways to tweak it to the next level! Thanks for giving some great tips!
I'm here to give the play button the ol' tappa tappa. Happy Valentine's Day!
This is why I respect you Chef John. While others may be content to blindly follow tradition, you aren't afraid to try new things. While some traditions are good, we can't make the world a better place if we don't experiment
"I served it on way too much rice."
*laughs in Asian*
I'm not even asian and my family probably goes through 40-50lbs of rice a month.
@@OmegaGamingNetwork
It goes with almost anything. Meats, vegetables, fishes or sometime fruits. To bad it won't go well with strawberry jam like bread do.
Surely if you're the Lt Columbo of your Gumbo you're only allowed to add 'one more thing...'
I'm using this video as noise to drown out my family arguing. Thank you. Also this is one of the best cooking channels on TH-cam
Wow, this is not just an original recipe, it's the invention of a whole new way of cooking, So great!!
They call me the gumbo dumbo,
But im really just a man.
Who makes delicious gumbo,
In a big ol’ roasting pan.
😂
What is thissss 😂
I LOVE clever people like you, Gage, (seriously, you always make me laugh) so I'm asking you to be "My youtube Valentine"... *: )*
😂😂😂😂
You are the Robert Burns of how your roux turns.
Love all of your videos. I’ve learned so many cooking techniques over the years! My spouse always asks me, “Did you learn that from Chef John!?” Hahaha so Thank you!
If you want to save time making a dark roux, look up Isaac Toups - he makes dark roux in like 5 minutes. It's a little sketchy since it's pretty easy to burn at that heat, but it's perfectly doable for a proficient home cook.
I was thinking the same thing. I use his method every time I make roux since seeing him on Binging with Babish. As long as you have all your ingredients ready and don't walk away from the stove, you can make a perfect roux in a few mins easy.
I did that after watching his video and burned the heck out of the flour 😅 but I was thinking the same thing. That or that he really needed to cook down that liquid in the stockpot after he mixed the roux with the chicken broth.
I recall an episode of Americas Test Kitchen where they baked the dry flour in an oven until it reached the desired colour and then used it to make the roux. 2:45 into this video th-cam.com/video/inHVUFKSdy4/w-d-xo.html
@@gregmay9097 I do it in my microwave now. My family was horror struck until they ate it and now they do it too lol!
@@claybeaux68 Interesting. I will have to try that out.
I am eager to show this to my mom, who cannot eat pork or beef, so we will probably make this with turkey sausage, but otherwise, I think she'll love the idea of an easier roux! You're the best, Chef John! I've been watching your videos for about three years now, and they've been as addictive as they have been informative. Plus, your southern style baked banana pudding has been a big hit with my family! Just as good as my great grandma's, or so I've been told. Considering she was southern as all get out, that's a compliment.
Happy Valentine's Day, Chef John!
One thing I learned from Chef John...always cook your pie dough until it smells like roux.
Happy Valentines Day, Chef John. Your jokes and recipes always make my day. ❤️
I think the broth was perfect and I love the presentation in that bowl. Bravo!
Happy Valentine's Day, Chef John! Can't wait to give this a try 😋
Love,love,love your videos!!! Thank you Chef John for sharing!!!💞💞🥰💞💞
You are, after all, the "I wumbo. You wumbo. He, she, me wumbo." Of your gumbo.
I know this video is a bit old, but I'd love to share a shortcut that I learned! You can bake the flour separately ahead of time! Just put it in a half sheet or 2 in a thin layer and toast it in the oven, only stopping now and then to stir it for even coloring. Once it reaches a sort of "Nesquik" color, you're done and you can pull it out and use as much as you need for the roux, which will be ready to incorporate immediately. You can also make a large batch of the toasted flour and save it for faster future gumbos. This method also allows you to use a little less fat than a typical roux, since the toasted flour doesn't clump as easily. Just remember, the darker you cook your roux, the less thickening effect it'll have, so you might need more flour than you think. Try it out!!!
Thank you Americas Test Kitchen!
Alton Brown did an episode where he baked the roux separately. I like this method better. Although, I have made many a dark roux in only 15 minutes or so. Love this channel. Thanks chef John.
My favorite roux trick is to toast the flour dry in pan until it gets some color before adding the fat.
I often listen to brass bands while sipping sazeracs... but I do enjoy the roux, because it gives me time to sip and listen more.
Still: you are the Chef John of how this goes on. So looking forward to trying this!
Chef John. I buy roux in a 32 oz jar. Really saves time and is as good as you can make. No need to worry over burning the roux.
Please make pancit palabok ... my mom used to make it to us and we really like it ... its so rich in flavour and very delicious .. you gonna love it
Wow, that looks incredible!!! My mouth is watering like a dog. Beautiful color too. I lived in Louisiana for 3 years back in the 80's. Loved the food there and cooked some of it myself. Yum.
I wouldn't change a thing. Thickness, brownness, large chunks of meat and large portion of rice. That is just fine. I live here in gumbo country and everybody does gumbo (and jambalaya now that I think about it) differently ... almost every time. You make it from what you have. I really like the roux made in the oven. Clever.
Yummm! Happy Valentine’s Day chef john💘
It's looks very tasty . Thanks for recipe.👌👌👌👌👍👍👍
I should NOT have watched this whilst hungry. This looks amazing. Gumbo is one of my favorite things in the entire world. I am going to try this recipe for sure. Thank you!
Easiest gumbo ever. I have scars on my wrist from 15 years ago making a roux for gumbo that was starting to burn. In effort to cool it down I was whisking away. Some of the hot oil/flour flew out of pan and stuck to wrist. Learned a lesson that day. But this looks like the way to do it!!
I love making my grandma’s creole gumbo❣️❣️like you said, the roux takes forever. I will definitely try ur way the next time I make it. Thank you 🙏🏽
I love your channel. Such a wonderful way to Teach! Don't ever change.👍
Can't wait to make this. Thanks again chef John. You're a legend
This recipe is really great. Tasty and filling. Great for a winter dinner. Thanks Chef John!
Rock on Chef John! Happy Valentine's Day!
Bigger bowl, less rice, darker roux.
Got it. Thanks, Chef!
You are such a good Chef John, I have been watching for a while and you really have a sharpened sense of direction and communication I find tantalizing. Keep it up Good Sir and Godspeed.
A genius idea on the roux. I know to get that brown roux over the stovetop takes a heck of a long time.
We make roux in a frying pan usually. There is no such thing as low heat when making roux.
You can brown the flour by baking it, but I prefer the frying pan. To be honest; I fry the roux in the pot where I make the sauce.
In my roux-making experience, you can indeed whisk over medium heat without burning the butter... you just need to make sure you aren’t hitting the smoke point so quickly through constant whisking and temperature management. No need to take “hours” to make a brick roux. The one challenge with this approach, is that toward the end, you have to watch it like a hawk or else suffer the dreaded burnt roux. It takes quite a while for a blonde roux to go brown, but it does not at all take long for a brown roux to burn.
robert schaefer I use a wooden spatula. It has worked very well so far.
after having made both styles of gumbo, I have to say I am much more of a fan of the cajun style over the creole shown here. but fascinating experiment in making gumbo by baking. never would have thought to do that! (I still think I'll stand over the pot and stir though)
One of my all-time favorite dishes! It looks divine!
Happy Valentine's day Chef!
Happy Valentine's Mr. Chef john
Oh you know I'm gung-ho for gumbo! I love it with anything that crawls, swims, to flys! I'm an equal-opportunity muncher!
I use the Toups method for my dark roux it's really quick but also risky. But, what's life without a little risk.
Is that the toast the flour first method?
@@mssuezee6178 It's using very high heat to toast flour in grease to a dark brown. It gets you there faster but very high risk of burning the flour if you're not careful
@@napoleondevilla7050 Okie dokie thanks so much🙋
Seen it on Babish. It makes very good sense. But I'm not as daring as Toups who will do it on really high heat in like 5-10 minutes.
I go a little lower then Toups, but still, medium high heat, keep on top of it, you get there a lot faster than "traditional" roux making.
I will definitely try cooking the rue that way. I've tried that traditional way. Another good way that I've tried is just baking the flour alone and it turned out amazing
Roux = a base for cooking; also, reddish-brown, russet;
Rue = a street;
You are after all, the Lieutenant Dan of cooking gumbo in a pan!
Love thumbnail ! A new twist in n Gumbo ! Like this recipe Chef ! Thank you ! Must try !
Omgdness!!! U just saved me so much time with this recipe! Thank you so much 🤗👏👍
It looks good and I love gumbo although I have never actually made a roux the “traditional” way... I’m a big fan of Isaac Toups fast method where you cook the roux at very high heat constantly stirring for about 5 minutes until you get to that nice chocolate color and nutty smell. It turns out really well that way.
This was an excellent dish. Cut up a whole chicken and brined it instead of using just thighs. It was very very tasty.
Chef John, Cajun food, and Lt. Columbo all in one video? Yes, please.
The chef suggest sipping on a drink verses standing in front of a stove, I love that chef.
I have GOT to stop watching these videos when it is almost time for bed. Much love, Chef John.
You are after all, the Mumbo Jumbo of your baked gumbo.
This looks ridiculously simple and mouth watering. I'd love to try making it some day. Dannnnnnnnnng.
This is great. I definitely want to try this baked gumbo recipe.
Hey Chef John. Don't know if anyone else said this, but try your next gumbo with some filé powder. The sassafras gives the gumbo a whole different depth of "authenic" flavor that one cannot find in untraditional variants. It also helps to thicken your sauce, if you make a very chocolatey roux, and roux loses its thinkening power. Think the best gumbos are super chocolate brown, thinkened with okra protein and filé. Anywho, now I'm hungry; enjoyed the video as always Chef. Thanks!
Yummmmy I can’t thank you enough! This Gumbo really is probably so much tastier than cooking it on the stovetop. I’ve been working hard on how to make it less labor intensive. I have RA and I am definitely going to use this technique. I’m sure the flavors are wonderful after this method only intensifies them. You are certainly the Lieutenant Columbo of the Gumbo. 🤣 HaPpY Weekend.
Today I made this recipe was super tasty and the chicken was tender is a must to try
Just made this and wow its amazing thankyou so much :)
Good stuff, Chef! Thanks!
I'm Cajun and I approve this message.
Good to see the Italian influence is limited to muffalettas.
Traitor :)
I am Cajun and I do not. My Memere would be appalled. To each her own. This is the first recipe of his I disapprove of from the get go.
I always cook my roux in the oven while I chop veg and sear meat. Then dump the works into a big dutch oven and bake at low temp for a few hours. Minimal tending, and easier to serve.
Gumbo isn’t baked. It’s made stove top for a few hours.
I've been craving a good chicken gumbo. And I have all of the ingredients on hand - not to mention just put homemade stock in the freezer.
8 views and 42 likes ??? That's the power of Chef John 👏👏
Honestly the only part this Louisianan frowns upon is the tomatoes. Tomatoes do not belong in gumbo! But this is an interesting and creative concept.
Southwest Louisiana here, he lost me with the tomatoes! No tomatoes in these parts! Interesting recipe though!
Happy! I am from New Orleans!
That's crazy!!! I was literally listening to brass bands and sipping Sazeracs when I started to watch this video!
REALLY GOOD. THANK YOU VERY MUCH.
I love the way chef john says fresh cold water
Chef John how about a series featuring your Italian Sub Recipes!
Mmmmmm gumbo, I have Got to try this! Thanks Chef John!
When I'm sad I watch him, he always makes me smile 😃
Great recipe chef 🙂
that's too much rice? That's barely enough rice!
"The land of gumbo" sounds like a place I'd love to visit😭 2:22
Good job chef. Looks like a fun bit of experimentation. I’ll bet some NOLA restaurants take similar shortcuts to mass produce a dark roux. I might like to try doing it in a dutch oven for ease of transfer to the stovetop. Additionally, it might be interesting to start the roux off first, then the Trinity, and add the meat last to see if the roux darkens up any more quickly. It did look like some pretty tasty Franken-food though.
Yesss Chicken skin and Sausage Hell YEAH!!!!!!!!!!!
Looks great 👍 a jazzy idea. New Orleanian here.
I ain’t never seen anyone cook gumbo in an oven! WOW!
I think I need to find the traditional method too. I would guess this method for the roux is prone to it just turning into gravy or sauce before the roux develops. Even so, mmm, the results Chef John got sure look good at each step; I'm sure it was tasty. -- I've never made gumbo; I'm no pro chef. but I hope I'm picking up technique as I go and from watching good chefs. A hearty, deeply flavorful gumbo sure sounds good; wish I had some! --
Looks like a genius recipe! Nice method!
I met Master Cajun Chef Paul Prudhomme back in 1984 when I was a news paper columnist. He taught me how to make Gumbo. He had a radical way to make roux. He called it Cajun napalm. You heat the fat to smoking hot and then add the flour while stirring constantly. Continue to cook on high heat until the roux is the color you want (for gumbo very dark brown to almost black). It only takes a few minutes. You have to be very careful not to have the roux splash onto your skin. You are after all the Thomas Hearns of avoiding 3rd degree burns.
I've always wanted to make a gumbo..I'm gonna break the ice with your receipt.thanks again
Just make sure you cook the roux much darker. Like, try for a Hershey bar color. And no tomatoes That's sacrilege!
@@claybeaux68 thanks for the tip..I cook Italian- so I would have stopped light.
For a dark roux I usually use a much faster method. Gets it done in around 5 minutes to a nice dark brown color. And that by basically shallow frying the flour. Get some oil smoking hot before dumping the flour in and stirr constantly to keep it from burning and what would take 45 minutes usually now is done in 5. But that does mean a pot is needed I guess.
mumbo jumbo gumbo. Whatever this is it's a valiant try at a roux avoidance strategy. I've seen just baking the flour til dark as another shortcut. No matter, this looks delicious.
Gonna try this for breakfast tomorrow.
That looks delicious. Imma have to try it 😋
this looks so good
This will get me ready for my New Orleans trip!
Another great one, Chef.