The Best Gumbo I've Ever Had! | Chef Jean-Pierre
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- Hello There Friends, Gumbo is one of my favorite dishes to make and of course to EAT as well! This recipe was inspired by my late friend Paul Prudhomme who taught me all about Louisiana cuisine. I am excited to be able to teach you all about this recipe and help you cook it just like Paul did! This recipe goes out to Paul. We love and miss you. ❤️
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Chef, you are the cure for depression! The whole Nation needs to watch you every day and all the sadness will turn to laughter 😊
I could not agree with you more. Chef always improves my mood... And makes me hungry LOL
Came here to say this. He is so jolly, just need friends like him!
Absolutely! He should be patented! My day has a great start when I watch this great Chef do his magic in the kitchen while making us laugh with his little antiques and little forgetfulness, he is simply the best! long live Chef Jean Pierre!😘
0:54 0:56 0:57 0:58 😊
Sunshine Cuisine was my first cookbook. I still use it today, in fact I made the Ginger Thyme sauce for chicken just the other night. I was so glad I got to visit your cooking school before the pandemic and you were kind enough to autograph the book. Thank you for 30 years of being my culinary guide, Chef JP 🙂
Wow, you may be the super fan of the channel... You are right though about his sauces. Oh man. His cook books have some exotic sauces that he hasn't yet revealed on here, like the savory ones with vanilla.
We all, are super fans
With much love to all, Thank you so much!!! 😊❤️
@@ChefJeanPierre I would love to see your take on beef roulade. I made your pot roast and everyone loved it and ask for it again.
most of us from South Louisiana like the roux the color you made it, we like a little more liquid but that looks on point Great Job Chef!! bloop bloop bloop
Thank you for giving a shout out to Chef Paul Prudhomme. He was my paternal grandmother’s cousin. My parents knew Chef Paul very well. Also, Chef Justin Wilson was my paternal grandfather’s cousin. Emeril was Chef at my wedding, so I do appreciate the kind words given to all 3 Chefs. Interesting fact, Cajun gumbo tends to be on the soupy side & Creole gumbo is much thicker. Both are delicious, though I tend to prefer thicker gumbo since I’m from New Orleans ( but now living in Naples, FL 🌴) I liked the color of your roux Chef. My mom always made her rouxs for gumbos with clarified butter too. Thank you for your incredible culinary videos. I’ve been watching since the inception of your TH-cam channel.
What a wild world of chefs! you certainly have the southern excellence in your lineage. Cool, Carol
Thanks Richard. My maternal great grandfather was the personal Chef for a merchant marine. He was able to immigrate to the U.S.A from Singapore. After moving to the states, he had a very successful restaurant until he unfortunately passed away during the great flu epidemic 100+ years ago. My grandmother was only 13 when he passed. I am fortunate to have a love for cooking handed down through generations. Chef Jean-Pierre’s passion for food, incredible recipes & wonderful culinary videos are an inspiration. I’ve watched all of his videos multiple times & they always bring me JOY. Chef Paul was one of the kindest persons around. So is Chef Emeril, who was Chef at my wedding. Hard question, which recipes from Chef Jean-Pierre’s repertoire are your top favorites? My son is visiting tomorrow & I will be busy cooking. I’m presently making roasted beef stock, Chef Jean-Pierre’s recipe of course! Sadly, during hurricane Ian, I lost everything in my freezer & refrigerator. So, I’ll be busy restocking.
@@carolcollins5490 Wow, what a history. Your great grandfather's generation is worth making movies about from now until the end of time. They built what so many take for granted. But, yes, men like Chef JP keep it alive (his work ethic is admirable).
The roasted chicken stock is unusually good and possibly medicinal.
Personal favorites...hands down, the Tomato Pie recipe, but I used fresh, from the garden tomatos, so maybe in a couple months I will make again. Carmelized onyo, my wife loves his Au Poivre Steak, and we probably use his milanese technique the most... So many.
Beautiful blessings to you
Yes, I love all the recipes you’ve listed. Keeping carmelized onions in the freezer is a game changer for sure. The tomato pie is one of my favorites too. Using Roland brand green peppercorns for filet au poive is much easier than the previous method I was using. I now keep the green peppercorns marinating in cognac like Chef suggested. Have a wonderful year & keep cookin’ 🔥
❤❤❤❤❤
I've been cooking gumbo for decades and it's never occurred to me to cut the shrimp the way you did. I will cut the shrimp that way going forward. I love your recipes and I love your channel. You're such a joy to watch and I've learned so much from you in the short time I've been following you. ❤
Same here! I devein my shrimp anyway. I can just slice and clean.
Chef, I love your stories as much as I love your cooking!!!!
Agreed
It’s always a great day when Chef JP posts a new video. I just discovered his channel earlier this week, so I’ve been binging every episode!
Randy Newman never made a Kanga roux(ha-ha) This is a very fun channel. It's truly a dinner & a show.
What have you made thus far? HANDS DOWN, the tomato pie is in my top 3. Unreal
@@richardcorsillo9819 I didn't catch that pie. Thx
Me too!🥰😃
Just watching your videos makes me smile. No matter what you cook, what you teach us. Sometime, I watch any of your videos while taking a break. Like a great mood booster.
Your passion, your style, the way you talk and laugh, it is fantastic. We became fans of your videos with my daughter. We love how you explain how to use a zester 1000 times and, even more, that thing you do with your fingers when you taste the food (specially if it's a dessert). We tried many of your recipes and loved them being creme caramel our favorite. We live in South FL and found out you closed your school at Ft Lauderdale which is 40' from our home. Big bummer. We missed it. But we enjoy your stories and dishes thanks to your channel. THANKS.
Would be cool if he did a pop up restaurant for a few months. He probably doesn't need to, but that would be amazing.
I live in south Florida too
Who knows? It may actually be a fun thing to do one day! ....Actually more fun to think about than actually doing it! 😊
My favourite day of every week, Chef Jean Pierre cooking school, we all love you dearly, Jack, you are amazing too!! xxx
Lovely looking gumbo, Chef. As you always say: "It's your kitchen, make it how you want!" As a Cajun, I'm raising an eyebrow at the butter based roux --- LOL . Mommie always taught oil based roux for Gumbo; butter based for Étouffée . But our food is, and always will be, peasant food. What's on hand, what's fresh and what's cheep! Your recipe is just as valid as any other.
The other thing that blew my mind was not serving it over rice. I have never seen that in my entire life. Again, I'm not the cooking police, so eat it how you wish. Just, y'know, Cajuns. No rice? Mais, Chef, I'm couldn't do dat me! 🤣 As to the color of the roux -- little light for me but still a lovely color and I have cousins who make it lighter than you. It all tastes great!
My daughter started eating it without rice when she went keto on me. I still shake my head.
We Creoles eat gumbo over rice too. I did have gumbo served without rice in LaPlace by a boyfriend’s mom. She was originally from St. Martinsville. Also, her gumbo was soupy, not thick. Her gumbos were delicious. I do prefer gumbo with rice.
Funny how food trends have gone in our country. Peasant food used to be poopoo'ed by fine restaurants. Now, they are the most sought after food in nice restaurants. Peasant food is food of the heart
Just left Los Angeles. Their most popular Italian restaurant now is one that serves Italian peasant food...and they charge a TON.
Thanks for pointing out the no rice. However, I am going to use clarified butter the next time I make a pot of gumbo as an experiment.
@@richardcorsillo9819
True, ox tails used to be reasonably priced in the grocery store because they’re considered to be “poor man’s food.” Now, everyone wants to cook ox tails!
I cook Gumbo also. I'm from Colorado and every time I make it I change or add something different to it. I always use Okra. Great recipe chef, thanks for your contribution to the cooking world!
That's the classic ingredient I remember. 👍
I also always use okra !
@@aabikrman I'll pass on the nasty, slimy okra in my gumbo!
@@oscarbanks Good for you, it’s certainly your right to enjoy your gumbo without okra ! Though I do believe that for many of us, okra is an integral part of traditional Cajun gumbo, I am certainly not the okra police, haha ! Bon apetit !
Yes, the word gumbo refers to okra, l kept waiting for chef to add the okra. Very disappointed that the okra was omitted.
Looks fantastic Chef! I think the color of that roux is plenty dark….folks need to understand also that the darker the roux, the less thickening power it has. And, the point of putting the veggies in when it gets to the perfect color is to stop the browning and lower the temperature. I’d be pretty proud to eat a bowl of your gumbo! Cheers!
JP: "I´m gonna describe to you, what it is that I am tasting...." 5 sec. later: " hmmm.. hhmmmhh.. ooh... uuhh...
"love it!!!
thanks for showing us how cooking should look like
If I see the word best along with Chef JP in the title, I know I’m in for a treat.
Chef you are loved & very much appreciate. Thank you for all you do!
Jack you are getting fancier every week with the videos! Well done...Thanks Chef another great video.
Agreed, what a team! So fun to watch!
Nice comments about Paul Prudhomme. Great chef, real ambassador for Cajun/Creole cooking, and sadly missed.
Chef Paul, and Justin Wilson as well.
@@DeWin157
Chef Paul Prudhomme was my paternal grandmother’s cousin & Chef Justin Wilson was my paternal grandfather’s cousin. We had the best cookouts at family reunions
@@carolcollins5490 Sure, ok
Louisiana resident here, and I approve of this gumbo. 😋 Chef Paul Prudhomme is our hero. Rest well, Chef Paul. Excalty job Chef Jean-Pierre as usual. Love that you stuck to Louisiana culinary culture. Great story as well.
Good to know. Definately a must make. I know chef will appreciate this message, for sure.
At least he didn't add tomatoes. I don't think I could have forgiven that.
Lafayette here.
@Cody Bertrand Right, no tomatoes. I'm from Lafayette and moved to New Orleans a couple of years ago. I have found some places that do cook it with tomatoes. It's called Creole Gumbo here. Chef Jean-Pierre cooked Cajun Gumbo my favorite.
@@Vel_D It did come out perfectly. I was a little hesitant when I saw the title of the video. But as soon as he mentioned Chef Paul Prudhomme. I knew it was going to be delicious. 😋
God Bless the late Paul Prudhomme and is wife (he named K-Paul for her)! I love his seasonings! Thank you for this and your Gumbo! I look forward to this recipe!
amen
I'm with you, Chef J. P. Much like herbs and spices, the flavor of the roux should *NOT* overpower the other flavors. Brick red/brown is plenty dark enough for good flavor, without getting into bitterness.
Two thumbs up!!!
👍👍
gotta have my gumbo on rice .... to soak up that delicious juice .... and a slice of French bread!!! .... Chef Prudhomme was amazing .... went to K-Paul's kitchen mid 1980's and he took us to the back ... showed us how he made Blackened Redfish
blackened redfish sounds like the truth
Just added this to next week's menu. We have snow here so a good piping hot bowl of Chef Jean-Pierre's gumbo will just hit the spot.
Same here. ;-)
I'm half Creole on my mother's side and I've been looking for a good recipe for gumbo for ages and after watching Chef make this I can't wait to try it out! I've got a nice piece of Tasso I've been saving in the freezer that's just been waiting for a recipe like this!
I’m part Creole from my mom’s side too ❤
Growing up in Hawaii and living here all of my life, I've never eaten a Gumbo before, but I will give this a try next week, it looks amazing!!! Thank you as always Chef, you are the best!!!
I’m from south Louisiana and I lived in Hawaii for a few years (Oahu) and I made a gumbo to bring to a party at work and everyone was eyeballing it like it came from aliens off a spaceship, but when they started tasting it, they killed the whole pot and a few asked me for the recipe.
My Uncle used to love Gumbo! In his honor, I'll be making this for the next family get together!
I love your name. Good memories. I remember picking up FFVII and playing it during the summer of 97 while all my friends were out golfing and swimming. I was 14. Perfect game, and I don't play games anymore partially because that game ended all games.
@@richardcorsillo9819 Next recipe: chocobo gumbo! 🐔
I have the book! So happy to get a gumbo from Chef. Its one of those things i havent made yet, but for no real reason. A friend of mine has begged for it. It will be this weekend!
You could see the nostalgia and melancholy in chef's eyes on this one. Everything you post jas love in it, but this one is clearly a cherished gift. Thanks, JP!
This is the real deal. In SW Louisiana , we would serve it on rice and for a treat (and fear no carb) a scoop of potato salad. I have seen stretching it by thinning the roue and cracking eggs into the pot.
Now I am craving gumbo.
Would have never thought of the potato salad pairing. Cool idea!
In NOLA you only cook your gumbo for 30 minutes (after the roux stage), I highly doubt it. Gumbo flavors and spices take time to marry, and it's always better the next day.
That style of Gumbo is called Gumbo Ya-Ya..Chef Paul created it ty Chef JP for making it!!...Btw im a NOLA Cook :)
Here I am knowing I've wanted to make some gumbo before it gets too warm outside and Chef comes in clutch!
Hello.Always a pleasure watching your video. The dishes always present nicely & look really delicious. Thank you for sharing your recipes.🙂👌👍👍
Great recipe Chef... The Flavor of the Rouxxxxxxx!!! Our Chef instructors hammered the Rouxs home to us when we were learning everyone's French cuisine. I love cooking with a Roux, best thing ever!
Chef I love the fact that you share your recipes with us. Thank you!! Most chefs SAY the recipe is “somewhere” but finding it is a whole other thing. You are a class act!!!❤
Always learn something from Jean-Pierre!! Long may it be so!!
Another great one, Chef. While watching your intro, I thought how great it would be if you had an episode that showed all of your platings and maybe some insight on how you thought about each item. Your platings look so clean, classic and elegant.
God bless! I'm American and I love that French accent and enthusiasm you have, live really close to that Louisiana line,And worked with those Cajuns a long time!#
Finally, a properly made roux in the Gumbo! It takes a French chef to make roux correctly. I've seen a lot of sloppy Southern chefs make some pasty brown glue and call it roux, which is sad. The flour has to cook slowly and evenly to bring out the toasted flavor. Very lovely mix of meats and seafood. I think its wise to limit the seafood so that it does not spoil fast.
Merci, Chef JP! This looks hearty and very Southern.
Thank you! 😊
i made it today. went too fast with the roux and had to redo it. i knew the flavor wasn't right. others may have kept going, but i knew chef better. the low and slow method is definitely ideal. i could smell the flour change... and i was waaay too low. it took me an hour, but i was dedicated to that lil roux. you're so right about the french chef technique. and this one always teaches us how to understand whats happening. and the point about seafood! i stuck to his recipe and the "sprinkling" of shrimp we ended up with was perfect. easily avoided by people that dont like it and enough for those that do. nice!
Never heard of a Gumbo but sure gonna try it! Thanks a million Chef!
Chef, my husband and I lived in Margate FL when first married in 1992. We recently discovered you on TH-cam and realized that we used to watch you way back in the 90s on Sunshine Cuisine! We loved you then, and we love you even more now! You bring true joy to our lives; thank you for sharing your delightful self, you are a treat! Thanks to Jack, too for the excellent camera work!
my favourite chef. he is so nice and easy to watch
As a man that grew up in Louisiana that never learned to cook and always wanted to…
I am making this right now and let me tell you this brings me home.
I didn’t use shrimp because my wife said only shrimp gumbo or sausage gumbo and I picked my battles…
If you could be here smelling this.
It is intoxicating, seriously.
Thank you Chef
You have made my day 😊
lucky wife!
What a treat! Every new video is wonderful treat and so informative! Thank you!
You are by far may favorite TH-cam personality! Thank you for all of the info that you provide.
I never tried gumbo before I'll have to give this recipe a try 🤤
You've been missing out, my friend. ⚘
Ooh it's glorious! In Louisiana we have what we call gumbo weather. But nah it doesn't have to be cold for this good stuff!
Try it quick it’s
de-lici-ous!
See in Louisiana make a little different but it’s a great dish if you get it made right
The Sassafras leaves come from the Sassafras albidum tree. When I was in College and was tested on Latin and common names of trees and shrubs. I remembered the Sassafras tree as the gloved poker players tree. Some of the leaves of this tree looks like left and right mittens. The albidum was the bid in a hand of poker. You also use the Sassafras root to make Root beer.
OHOHOH Monsiuer Chef. My mouth is watering!!!!!! Magnifique!!!!
Chef, thank you for uploading this on my birthday! Your videos are always a great inspiration for me!
Happy birthday
Happy birthday 🎉 have a blessed day
Happy birthday 😊🎉
Happy Birthday!
Happy birthday🎉🎉🎉🎉🎉
Just mixed up the Cajun blend. Can't wait to make this recipe. Next on my list of things to do is make clarified butter. Wish me luck. I wish I had met you years ago. You have really spiced up my life. Thank you.
Ive never had Gumbo, but, if its your recipe I will definitely try it ❤
My husband and I went to NOLA for one of our anniversaries (We'll be married 35 years this June!) and I had my first taste of Gumbo. I fell in love with it and I can't wait to try and make it at home. Thank you Chef! (I might surprise the hubby with this sooner than June though!)
Love the split screen shot! Food and JP on one screen, perfect 😉👌 ..... looks amazing i'll be cooking that!!!! ❤🤗
I love flounder, blue crab, shrimp, and sausage gumbo. A fry my sausage on the side to make them a little crispy and add them in separately into a bowl. I make the roux with a dark beer and also boil the crabs in beer. The shrimp I boil with a crab boil mix. It's a lot more work, but it's delicious. Halve a crab and drape it over the edge of the bowl, once it's done. I typically use 2 parts of a cajun mix and 1 part cayenne.
👍👍👍😋
Just as I scroll youtube for inspiration, my favourite chef uploads a video :)
Can’t find the comment below, but somebody recommended toasting the flour 350 deg for 10-15 min before making the roux saves a lot of time and stirring. It actually works. Great dark color and deep rich flavor.
Thanks, Chef, for making my favorite thing to cook. RIP Paul Prudhomme. File' gumbo is my best dish. Hands down. I make a seafood or chicken andouille gumbo when I want to share my love with people by cooking for them. I have 3 caveats to add: 1- I make a roux with oil, but about half of the oil comes from cooking the sausage to render the fat out of it first. I remove the sausage after cooking and set it aside for later. I'm trying clarified butter next time! 2- I learned that to get the traditional taste most people like (around New Orleans, anyway) the roux for gumbo does not need to be darker than peanut butter. It doesn't hurt to let it go a longer, but it becomes increasingly difficult to prevent burning of the roux after the "peanut butter" stage, in my experience. And when you burn the roux? It's a bummer because you have to throw it out, wash the pot and start over. Every time I cook gumbo I set out a jar of peanut butter so I know when to stop with the roux. 3- No okra? If it's not Summertime, then I use frozen okra after I thaw it out. Mince about 2 cups of okra and cook it down on the stove until the slime is gone and okra is toasted. Stir it constantly like the roux. Add it to the gumbo after the other veggies. No one will notice the taste of the okra, but it's not as good without it. Also it helps thicken the gumbo a touch. I hope this helps people make an excellent Creole file' gumbo. The file' or sassafras leaves thicken the gumbo as well, so don't overdo it. Ayyeeee!
Wonderful, Chef! I know gumbo comes in many different combinations, but I thought I'd pass along my mother's New Orleans gumbo. She was born there in 1914 and made her gumbo in a more French or German style. She reduced her tomatoes/onions/flour combination virtually to a red-brown paste, and then replaced the water. Then she added the shrimp and served over rice. Her mother also cooked a whole crab in the sauce for incredible flavor.
I'd love to hear more of his story telling.
This, I absolutely MUST make!!
I'm looking forward to cooking and enjoying this. I thought of Paul Prudhomme when I saw you'd posted it. I never met him, wish I had, but his kindness stands out in his videos as strongly as his extraordinary cooking. In one video, while tasting his gumbo as he cooks it, he says to the camera as he tastes, "I feel sorry for ya.." -- that we can't be tasting it with him. A portrait of consideration and civility by nature. We could use little more of that these days. Thanks, Chef.
And thank you for cooking!
And teaching!
Chef, if you have that Larry King interview on tape, POST IT. He was one of the great "pure" interviewers, asked the right questions, and gave the guests the floor. Love you, man. God bless you and jack. Amen
We have only short excerpt of it! We are still looking for the original! 😊
@@ChefJeanPierre Chef, was it on Larry King's late night radio show? If you find the exact network, they may have a tape.
I live on the Mississippi Gulf Coast so I make a lot of gumbo, but not as dark as yours. I have to try the clarified butter for roux. I always use shrimp, sausage, and deboned chicken. I could eat gumbo every day!
So happy to see Chef and this recipe. One of my favorites
I agree with you about the roux and I don't go much darker than what you show here. 👍🏻👍🏻
Man I just love to cook but I hate washing the dishes, and with exams approaching there's not much time for it, I'm glad you post consistently so I can gather recipes to use later, cheers!
Mahalo to you, Chef, from Hawai'i. I am serving this recipe for Pascha for church here in Kailua O'ahu HI. We have a big feast after the 40 day fast, generally no meat and no dairy. So, after the wonderful Vesper Agape service we'll sit down to meat galore, vodka, Grappa, and you're Gumbo, oh and caviar...just to let you know the roux turned out perfect, dark but not black and very fragrant and nutty...bless you and those you work with...Father Konstantin
I’ve never made a roux that dark and am intrigued ! Can’t wait to try this recipe. Thanks as always chef JP. Also Jack, love the shot where we can watch chef cooking and see the content of the pan, great idea 👌
I will be doing this for dinner thank you chef 😊
Chef Jean-Pierre reminds me of the man who actually got me really interested in cooking. His name was Justin Wilson. He's dead now, he died a long time ago, this was back in the late 80s. He was on PBS. His claim to fame was his tag line. "I Gaaar aaahhhn teeee" He was always saying "I guarantee" in a long drawn out cajun accent. He'd tell stories when he was cooking. It was entertainment. Years later, I've been a Chef for my entire adult life, have a culinary degree from a major university, and one of my specialties is my Gumbo. So... when this guy says you need to stir your roux, LISTEN TO HIM! If you let it settle, it WILL BURN, and cannot be used. Roux can be used to thicken anything. New england clam chowder, use better for the roux, and only cook it 5 minutes or so, you want it light. There are blonde, medium, and dark roux. Blond for lighter things, like cream soups. Medium for something like pork or turkey gravy, or a bean soup. Dark for beef stew, gumbo, etc... Keep in mind what you're using the roux for. any fat or lipid can make a roux, equal parts fat and flour. So you could make a roux out of beef tallow for a beef stew, or oilive oil for tuscan bean soup, vegetable oil for a gravy. You want to pair the fat or lipid you're using to what you'll be thickening. So making a butter roux for baked beans wouldn't work too good, or a tallow roux for chicken corn chowder, etc... The roux is the second most important thing next to the stock.
Great comment! Thank you! 😊
I miss Justin 😢
Chef, you are the best! ❤
I appreciate the video. Even a bad gumbo isn't that bad. I don't think I've seen any reputable source cook gumbo for such a SHORT period of time. The flavors and spices need time to meld, and it's always better the next day.
Paul Prudhomme's "BBQ" shrimp recipe is one of the most outrageously delicious things I've ever had. JP, you gotta do an episode on it!
I've made gumbo and never felt like I got it where I want it. Frying floured chicken prior to making the roux is pure genius. Gumbo on the menu this weekend!!! Thank you Chef!
Oh this recipe makes my mouth water😋
I’m going to make this, do you serve it with rice?
Thank You Chef Jean Pierre for sharing recipes with love and spices!👌
Great stories of the people influencing your recipes 💕
Yes! Rice is perfect for this Gumbo!!! 😊
Definitely serve it over rice. I can’t believe I haven’t seen more people saying this. Gumbo should ALWAYS be served over rice. It should also be a little thinner too.
@@ChefJeanPierre Thanks, chef, just asked this in the comments myself 😊
Just when I thought that I couldn't love you any more than I do! I have Chef Prudhomme's book with his gumbo recipe and I went to his restaurant in New Orleans. I need to get your book. My son requested gumbo for this Easter. I make my roux that dark as well. ❤😊
Bonjour Chef! Comment Ça va? I am a born and bred Cajun from the Heart of Acadiana (Lafayette, La)! I absolutely adore watching you and recreating a majority of your fabulous dishes!! To be quite honest when I saw your thumbnail for gumbo, I got a little scared! 😂 I saw the red and said oh my gosh I hope he didn’t put tomato’s in there, because that’s a BIG no no for us down here!! Lol 😂 I decided to bite the bullet and anxiously watch the video (insert biting nails)! And once again you were spot on!! You even used the Holy Trinity and that is exactly how my grandmother, mother, and all my relatives made it! Fantastic job Chef!! Thank you for representing our French (Cajun) culture well!! ❤
Thank you Megan! ❤️
Hi, Megan... My name is Megan Blanchard and I am to am from Louisiana (Livingston Parish LA) I to just adore Chef Jean.. BUT I do love tomatoes in my gumbo :P I do know that makes us Louisianan enemies but I personally like a bit of acid to cut the amazing swampy flavor in gumbo. To bad youtube doesn't let you add friends. If so I would totally add you.. all in all laissez les bon temps rouler. :)
hello there friends!! ur my frind bcoz ur human to all..u make it so easy to cook for everyone..i aplaude u MY friend..ur a wonderfull man..
Thank you so much 🙏
Blessed. Looks delicious I'm going to try this over the weekend.
amen
Chef JP may I suggest one thing.....maybe one show you can get Jack the camera man to try the food with you! Love the show and keep on doing what you do!!
I did my cooking apprenticeship (40 years ago!) under a chef named Pierre and he was from Alsace, France. Watching your videos takes me back to those days in that kitchen and to his great stories and it makes me smile. Thanks JP, I really appreciate sharing your videos with my sons, you bring all my Pierre stories ‘to life’ for them! ❤
The Gumbo looks amazing, Chef Jean-Pierre. I love every minute of your video. I'll definitely give this a try and hope that it will turn out half as good as yours. ❤
This is legitimately a great recipe. Buy a pasture-raised, air-chilled young chicken 3-4 pounds. Butcher it into 8 pieces. Make a brother with the carcass and neck - simmer it in water with onion, celery, garlic, carrot, salt, peppercorns, bay leaves, thyme. Simmer 4 hours skimming scum occasionally and adding water if the solids are sticking out (or just rearrange them so they aren't sticking out). Strain through a strainer and save the liquid as broth - in the fridge it will separate fat to the top, which you usually will want to remove. In a dutch oven, warm 1/2 cup'ish - 1/2 inch deep - of clarified butter or cooking oil. In a mixing bowl, put a cup or two of flour and season it generously with dried thyme, garlic, oregano, basil, onion powder, salt, and pepper. Dredge the 8 chicken pieces thoroughly in it. Fry them for 5-7 minutes on each side in the 1/2" of clarified buttter or oil. Remove them to a plate. Scrape the bottom of the pan then add 1/2 cup of the flour dredge and stir a lot. Then probably add another 1/2 cup of the flour mixture and stir continuously over low-medium heat for 30 minutes until dark brown then add a chopped large onion and stir for a few minutes. Add a few chopped stalks of celery and a couple bell peppers and stir. add a few diced cloves of garlic and some louisiana hot sauce (or cayenne pepper and a dash of vinegar) and stir. Add your 4 cups of chicken stock that you got from the 3-4lb young chicken and stir and jack up the heat. Once its simmering turn down the heat and let it go a little while. Meanwhile cook the sausages and peel the shrimp. I added the bone-in pieces of chicken during the last stage, then took them out and fork-scraped all the meat off them. Then add all the meats (back) in for a few minutes until the shrimp are orange. Turn heat off, taste and stir in some more seasoning/salt as needed, stir in 2 tablespoons of gumbo file, maybe a 3rd, then ready to serve with rice or potatoes topped with scallions. THE DEEP DARK ROUX AND THE GUMBO FILE ARE THE KEYS OF THE DISH. I FOUND GUMBO FILE AT MY LOCAL GROCERY STORE NOT NEXT TO THE SPICES BUT NEXT TO THE SEAFOOD.
A most excellent cooking video on my favorite dish! I was happy to hear that you spent time with Chef Paul Prudhomme learning about Cajun cooking. Paul, Tony Chachere ,and Justin Wilson are well known and beloved Cajun personalities from here in Southeast Texas and Louisiana. I too learned a lot from these men's recipes and shows.
This version of gumbo looks delicious! This is one that I may try in the future. I like that it's not too dissimilar from what my family eats on occasion. The use of clarified butter for the rue is quite different from what is generally made. A great idea nonetheless!
I like my gumbo quite dark and a variety of vegetables and meat. For a good tasting and different type of rue, try a little chopped tomato or red salsa. Just as the rue is finished, I'll put in half of my onions and the tomatoes and let it sit until the rue stops sizzling. The tomatoes and onions will caramelize a bit. Next, the seasoning and stock is stirred in and brought to a boil. The rest of the process is the same as traditional gumbos. Simmering for an hour or more works great.
When I watched Prudhomme on TV, he used a cooking method for spices I really liked. When the vegetables where sautéing, half of the seasonings were blended in. The remaining seasoning was mixed in after the stock and vegetables was brought to a boil and then simmer. Paul said that the essential oils from the herbs and pepper would marry with the other ingredients.
I'm so glad to see your interpretation of a well liked Cajun classic. Bon appetite et salute!
you have showed me so much in many years thanks jean -pierre . always make me look like a star when i cook
Would you please invite me to dinner for that wonderful gumbo? Lol 😂 that looks absolutely amazing ❤️❤️❤️
Love your respect for Chef Paul
I love ❤️ scallions, I use them almost all my dishes 😂🎉😊.
Thank you so much for sharing regional recipes and cooking methods to us all over the world. I would have never known this dish without people like you, and I sure am going to make it because it looks amazing and fun to cook as well.
I lived in Louisiana from the time I was 14 until I was 27. The one thing I always loved was chicken and sausage gumbo. I agree with Chef, a darker roux is too much! All you taste if you ask me is burned flour. One thing not in this that was usually added was Okra. I think I need to try this recipe. My husband was born and raised in New Orleans and always wanted gumbo but I never mastered it.
I too wondered about okra.
I've never put okra in my gumbo. Too many people don't like it. I love okra myself but don't put it in. You have to cook it first so it's not slimey.
Okra sounds beautiful. Would you cook it first and then add it?
@@richardcorsillo9819 Yes, just wash, slice, and fry off lightly in a skillet with olive oil. Don't add it to the roux with the trinity.
I recently discovered your channel and have enjoyed every show I’ve watched. You ABSOLUTELY the best! Thank you!
Chef, you make me look forward to every recipe you make. I was watching this with a smile from ear to ear. One question I have is this: can I replace the sausage you used with different sausage? I live in the Netherlands and I can't get hold of the sausage in the video :(. I would maybe try chorizo but it could be too strong in flavour? Any tips?
Gumbo is versatile. You can make it with just about anything. I have even made rabbit gumbo.
Chorizo actually sounds like an interesting choice. If you ever do it, let me know how it turns out!
Gumbo is actually a poor man's dish that gives you leftovers unless you have a big family. Any good smoked sausage will work. Smoked, hickory even better. Improvise the seasoning and flavor will work.
Hi Chef,
My dad comes from Louisiana Backwoods Cajun is he called himself. The only difference is is how he made his Roo he just took the flower put it in cast iron skillet Browned it, did it real slow it took quite some time to do it but you would get it to the dark brown color with no butter or oil and smell real nutty almost coffee smell. Here's your fresh chicken stock, but he would would switch it up you wouldn't make it a chicken, boudin sausage, we would also put in crab meat, clams, andouille sausage , shrimp and of course green onion,okra,and a 1/2 can of stewed tomatoes I really miss those days. I make it real close to him but of course he had the touch.
I've been hoping you'd do a gumbo, thank you chef!!!
Hi JP. Living here in the UK, we do not see Gumbo very often - in fact - up until I viewed this video, I had never knowingly heard of it. I say knowingly, as I now have an understand a line in a Carpenters song that mentions 'Philie Gumbo'. So I cooked this last night. Good doesn't describe it, as it is way better than good. Probably made my sauce a little too thick, but what a great taste. Very filling and just the sort of thing to eat on a cold damp day. So if others - like me - in the UK have never done a Gumbo before, break out the pans and spices and give it ago.
Thanks for doing the Gumbo! I’m going to make it again your way this weekend. That’ll be 3 times this week! 😂
Great Video and Technique! I have made countless gallons of Gumbo, each batch having its own distinctive presentation. The common denominator to me is the love and satisfaction that goes into producing the payoff. Folks should be confident that by following your excellent tutorial the end product will bring unmatched joy, happiness, and an abundance of self-confidence. Plus, the stuff freezes well and serves as a ready-made cure for whatever ails you. Do it! You will acquire an indomitable posture of confidence that will outlast your present Earthly form. 🙂
I just found that cookbook you mentioned on Amazon and ordered it. So excited to get it! I just love your videos and will be making this gumbo this weekend!
has some super unique sauces in his cookbook that he hasn't made on his channel yet
Thank you, Chef!
I always enjoy your channel very much! I’m wondering, is gumbo ever served over rice? Seems like such a good combination.
Gumbo is generally served over rice and some people just add it to the pot of gumbo. I also make homemade bread to go with it.
Traditionally, yes it is.
Thank you for these two replies.
🕊Peace and Blessings! Amazing Gumbo! You truly make cooking fun,exciting and a learning experience 😊Thank you my friend! Enjoy your day and God bless!
That sure looks like the perfect Gumbo! 👏🏻 Just love your "twists" in recipes, I live for that as well 😜 (btw, I have a little cheat with this, I brown the dry flour in an oven, takes time, but it works) Will make this Gumbo of yours for sure 👍🏻 👊🏻
Would have never thought to do that. Cool idea
Chef Jean-Pierre has a video for dried roux btw