I realized upon editing that one of the clips showing the seasonings didn't record. I talked about seasoning options in the written recipe a bit. You'll see me put about a tablespoon of paprika in here before the long simmer, the bay leaves, and then adding the Gumbo File at the end. I also added some thyme, some cajun seasoning and of course salt and pepper (which was in addition to the salt added along the way) at the end after simmering. Seasoning is so personal, and definitely a learned preference. I suggest seasoning as you go and tasting your food as you cook it! How do you like to season?
Add gumbo file at the table. Pronounced Feel-A like a meat filet. Adding to the pot makes the whole gumbo slimy. It's a temperature thing. Also, learn to make smothered okra in the summer. I make it overnight in the oven. Cooks away the slime. Add that to the gumbo. Your gumbo looks great, though!
I’m in Louisiana - was born here too & a lot of your gumbo process is similar to what I’m used to except for a few differences. Our roux is much thicker. It’s more like tomato paste or thin peanut butter consistency. I fry the smoked sausage & meats, drain on paper towels & then add chopped veggies to the pan to pull up the graton (flavor bits in the pan). After veggies soften, add the roux into the veggies & stir. Start adding broth, stir well to dissolve in the broth. After all broth added to pot, return meats & simmer for hours. We don’t usually eat ours with rice but prefer to dip spoon of potato salad in the gumbo, letting it soak up the broth & then enjoy the spoonful. Each area has its own twist & that makes it a treat to try someone else’s. We have access to a Louisiana product that is a jarred, commercially prepared, roux mix that is awesome. I use this option many times. Merry Christmas 🎄
Baby girl it's pronounced fee-lay gumbo. Even though it's spelled like file cabinet etc... you did a heck of a job on that gumbo it looks absolutely delicious made my mouth water! God bless you and yours and thank you for another awesome video!
New Orleanian here! Many of us make a much thicker roux then I sweat my veggies down IN the roux which cools it down some too before adding broth! I like to cook my okra down separately w a spash of vinegar to remove the slime. Creole gumbo has tomato in it so that works as your acid in this application. So many variations to gumbo yet all so tasty!!! I applaud you!
Me too! West banker, lived here all my 65+ years. I sweat my veggies in the roux, just like my mama did! It has a very satisfying sizzling sound - Gumbo is a sensory experience! 😄
The guy who taught me roux made me put the veggies in and keep stirring. I was freaking out about burning. It was seriously stressful! 😂 but it turned out so good!❤
Cajuns mostly use a flat wood paddle 'spoon' to stir a roux. Slow down on the stirring so that the roux can heat up and cook and don't splash so much up the sides. Stopping for a few seconds is essential to the heating and cooking.
@@schex9 You can get a wooden or stainless steel Roux Spoon with a flattened bottom and if you are using a really big pot, get a spoon with a long handle. ♥️✝️♥️
@@CajunBoudreauxObviously I have a wooden Roux Stirrer. I also have two flat ended stainless steel spoons. One is bigger and the other has a more comfortable handle.
Low Country food is heavily influenced by the Gullah Geechee culture. Rice, chicken, pork, veg. Similar roots with slavery, but Gullah cuisine is unique to the coastal areas of SC. I've lived here for 20 years and absolutely love diving into local history.
At MY house, it’s either chicken and sausage or it’s shrimp and crab. I do not mix the meats. Also, stirred roux ONLY - no jarred roux. For a friends’ New Year’s party, I made both seafood gumbo and chicken and sausage gumbos. My family likes okra but not in the gumbo. I agree with you about vegetables. I also use a bubble whisk for stirring the roux to keep the splashing to minimum. I have small scars from stirring roux. It most definitely takes 2 people when making a gumbo that big! I also add my roux to the broth - Very Carefully! Suggestion: add a chopped onion to the roux when you remove it from the heat. It will cool down faster and the browned onions adds another layer of flavor to the gumbo.
@@debbielenoir5472 when I was in New Orleans, restaurants only served meat gumbo or seafood gumbo. Not both. For me, I was raised on meat & seafood together. In NOLA, I didn’t enjoy gumbo at all because it tasted like something was missing. We all have our own take on this remarkable dish! ❤️
@@robyndudley9684. Some of the best Gumbo at a restaurant in New Orleans is called “Gumbo Shop” 630 St. Peter, right next to the St. Louis Cathedral Jackson Square. Ça c’est bon. ♥️✝️♥️
I haven't made gumbo is years, but you've given me a reminder that it's a high protein dinner that freezes well and makes many portions. All the requirements for foods to freeze prior to my next knee replacement! I need to pick up some filé. Thanks Jess!
I agree. You have to be careful where you order shrimp and grits. It’s as different as chicken and dumplings and I learned when traveling in the southwest that chili relleno are all different too.
I appreciate the historical background story about salt in the south. I heard somewhere that boiled peanuts are a special treat in Nashville. So I wanted to try them when I visited there. I couldn't believe how salty they were, or why anyone would think that was a tasty treat.
Also in Japan(peanut soup). I've had them in Nashville: soft and vanilla-sweet. You don't have to have them salted like anchovies, sorry. The peanut shoppe has changed hands and some things apparently got lost in translation.
Hey Jess. I watched your gumbo video and enjoyed seeing how you make it. Gumbo is so different as to who is making it. My parents were both from Lake Arthur, LA, and my dad was a cook in the army and worked at a restaurant in Lake Arthur. He was the one who taught my mother to cook. So even though I was born and raised in Texas, I have Cajun blood running through me. My nickname was Coonie when I was growing up. I just made a 16 quart pot of chicken and sausage gumbo, which I canned in 24 pints. I keep a roux in my refrigerator at all time, but recently I made a dry roux in a cast iron skillet, made with only flour. I know they say not to can anything that has flour, but I don’t use a lot of roux before I can it. When I open a jar to heat it up I add a little more roux and let it simmer for a while. Have you ever cracked eggs in your gumbo? They are the best eggs in the world because they soak in all that delicious gumbo broth. Do you put potato salad on the side or in your gumbo? I put it in on one side. I also put a lot of Tobasco sauce in it. I also make my bread with freshly milled wheat berries. I love Monique from Lovely Bell Bakes. Also, Grains in Small Places is another great source.
Thanks for sharing! We love gumbo in our house too, ever since I made it the first time it's been my children's request for their birthday dinner. Going on about 15 years. When I first heard about roux I heard that it needs to cook for the length of time that it takes to drink a beer. This is the first time I've heard someone put a time measurement to it, so thank you ! lol
I have never tried or made gumbo. I can't handle spice nor am I a fan of seafood but watching you make this and reading through some of the excellent tips, variances and options in the comments has inspired me to put it on the list to try. Probably after Christmas when I have more mental space. Since my husband has diabetes I will use Victoria's Keto Flour which I've use for cream sauce rouxs all the time. We'll see how dark I can get it for gumbo.
Living in Africa I'm amazed I do not know this dish, but I suspect it it from the more northern regions as we do not make it here in South Africa. We do however have a rich mix of Indian and Malay cooking in our usual western cuisine, so I also like spicy food, but not too hot. I am definitely going to try this next year for winter as it looks delicious!
So glad you recorded this one Jess!!! Gumbo is one thing that in my long cooking journey I have never made. I’m looking forward to making some over the holidays! Your method is great, easy to understand and I love your constant reminders about not burning the rue because I know from other Cajun cooks that is crucial!!! Thanks!!!❤
We’re in East Texas just an hour away from Louisiana and many of our friends are from Louisiana. We have plenty of good gumbo here. My problem is I don’t eat seafood so I have two main favorite places for chicken and sausage (only) gumbo. But it’s usually my go to when we are out and about during crawfish season.
It’s been years since I made roux on the stovetop. Ain’t nobody got time for that. 😂 I tried it in the oven and it turned out fantastic - can’t even tell the difference. I’ll never go back to the old way. You really should try it. I used to never make gumbo because of the roux. Now, I make it all the time.
It is my understanding (at 82 yrs and cooking for family for 75+ of those yrs) the darker the roux the more flavor but the less ability to 'thicken' the liquids. This was from Justin Wilson on his PBS cooking show - in the 60s or 70s. Also, Gumbo Filé is pronounced FEE lay.
Wonderful job showing the roux!!! I learned to make roux from a cajun friend a few years back via zoom. It was for a different recipe and said the roux needed to be the color of peanut butter. He laughed so hard when he sae me with my open jar of peanut butter in one hand as a color comparison, stirring like mad with the other hand. He was old Louisiana Cajun and he spoke it! He taught this landlocked Southern KY girl to say "Feeee-laaay" instead of "file" for the sassafrass seasoning!😊 I felt very fancy and well traveled after that,even though I'd never set foot in Louisiana.😂
Oh my goodness Jess!! Even without smellavision, memories of great gumbo ..... I wish I was at your house!! Thank you so much for taking the time to download this for us!! I have friends that are originally from Wisconsin, but took a trip down to New Orleans yrs ago. He perfected his gumbo by grilling all the meats (as needed, not compleyely tho), then made a copper colored rue on the grill - usually took him a couple of hours of stirring. It was definately an all day & into the night perfection to achieve... Anyway- he & his family ended up in Kansas. Anytime they have company come, it's on the menu. They did spice it up too. So funny that a family from up north has made great gumbo to match up just about any gumbo from Louisiana!! You definately aced not only a great recipe, but brought back very lovely memories!! God bless you sister!! Thank you so much!! We sure do love you & your family here in Denver, Colorado. (Originally from Okla, moved to Dallas, then Shreveport, La. before landing in Colorado). Love to you kids!!❤
Restaurants cook with "cups" of onions or peppers because the low-level cooks chop maybe 20 onions in the morning and then the chef just takes what she needs for each dish. I usually write "1 cup of onions (about 1 large onion)" and then I make notes to adjust over time.
Oh Yum! I can smell it from here in Oregon! One of my close friends makes this about this time of year for a house full of friends. His wife doesn't cook much so I pitch in and help in the kitchen, keeping him on track while the guest mingle. So good!
Yum! I laughed at the "you can use any kind of oil" comment. My Uzbek guest arrived on Saturday and told me she just wanted "regular" oil to cook in. I had olive, avocado, canola & soybean oil. She wanted sunflower oil which I don't think I have ever purchased before. Luckily they had it at Walmart. Ha! The gumbo looks DELICIOUS.
@@The_Farmers_Table She's made bread twice since Saturday and a cake! Yesterday she made a whole big meal (plov) which we will eat tonight. We have had some failures of communication but no one has gone hungry. HA!
This is something I will try cooking. I love slow food, because it is always very flavourful. I will substitute star anise, cinnamon bark, lemon rind and vanilla paste for the sassafras(description of the flavor profile I found online).
As a Northerner, this is fascinating! Love the video, and all the comments on gumbo variations and other Southern cuisine has me so hungry! I think I may have to try cooking some gumbo soon (then travel south someday to taste how it really should be!). Thank you for creating this wonderful community for us. Blessings.
My birthday request most of my life was Gumbo…my mom was born in New Orleans and was an extraordinary cook….. very southern influence. She died a few years ago 90 yrs old of Covid but managed to pass on her recipe to my nephew who now makes gumbo for the holidays. I have not yet been a guest at his table but have some sweet photos of he and my mom in her mid 80’s over a hot stove as they did their very serious business.
Would never attempt to make this(I can’t stand there at the pot for 1 hr) but was fun watching you! I love learning different techniques so I always learn something anyways and get to see you n yours
Agree about the spices. I grew up in the South. I also have lived in Louisiana and Savannah. Very different spices. I cook by eye or heart for both ingredients and spices. Tasting is a necessity. Unfortunately my husband can't tolerate spicy foods anymore. Especially peppers or any kind. Yes, it takes a lot of time to make a lot of Cajun or Southern recipes. I think that might be, in part, to the cooks that a lot of Southern people had, especially during slavery (just a theory). Great recipe.
Hi Michaela ! Hi Jessica Wow. This looks delicious. I’ve never tried to make a rue like that and now I will. I bet that would be great in May bean soups and sausage soups. Yum. Thanks. Now if I can be patient enough to sit that long lol.
Jess, if you have Ingles near you, they may carry Savoie's Andouille Sausage. They have it here in WNC. Louisiana native here, so I know good sausage is important. Otherwise, we bring 2 ice chests full of sausage and boudin when we go home. YUM!!! Looks good, girl!! 💜
Looks delicious! I am not sure about the time for the roux though...that's dedication! I wonder if browning the flour in a dry cast iron first would speed up the process without affecting the end product....I brown flour for stew a lot. None the less, well done. Thanks for sharing.
Been watching your process in making gumbo. Have never had okra and don’t know if I would like it. But your bowl looked good. Will save this recipe but there is only the 2 of us. We would be eating that for a month or so. Hearts and flowers coming your way. ❤️💐
Thank you for sharing this recipe, I really knew nothing about how gumbo is made. My experience of making roux was always using equal parts butter and flour to thicken a sauce and waiting for it to be like "wet sand", as my dad says. I never knew a roux could be so thin, and certainly didn't know about making one as dark as chocolate. Now I really want to try it and see what it tastes like!
Jess, you've made and videod a dish that attracted warm, friendly, and sharing Commenters! Wow, what a wonderful demonstration and cultural information combined here! I've never seen gumbo cooked until now, but I was a recreation therapist, helping with a 100th birthday celebration for a gentleman in our healthcare center, from Louisiana, and the Highland Park Market in New England made gumbo, crawfish, and on and on and the birthday man really enjoyed it. Thank you for pointing out what the difference between broth and bone broth means, its not the ingredients as much as it is time difference to encourage the cartilage to melt and marrow come out of the bone. ? Yes?
I use hot links instead of andouille sausage. We think it has a bit more pizzazz. Also, we add cracked crab. I had gumbo at a festival last year with a piece of fried catfish on top. It made it even more amazing.
I also note that the Mexican foods in restaurants in the Southeastern USA are saltier and less spicy with white Mexican cheese instead of Cheddar as most often found in California, Arizona and New Mexico. Tex Mex is also quite mild and salty as compared with many places in the West. Eastern Texas seems quite Southern. Glad to know about Gumbo. I've never eaten it.
Great video and the gumbo looks amazing. May have to try making this in the new year. I'm making a list of things to learn or do as goals for next year. Thanks! Blessings.
Love you girl , such a lovely lady and great content. Thankyou love Lisa. England xxx❤❤ ps your kitchen looks beautifully festive. The gumbo looks delicious Jess Xxx❤❤🎄🧑🎄
The next time you are in Charleston try the shrimp and grits at Fleet Landing. I think that is the best I've had. I saw someone recommended their gumbo too. I will definitely try it next time.
As a northerner I haven’t had much experiences with gumbo so next time I’m down south I am going to try a few. I make a lot of southern foods, but never ventured to gumbo, I must make that happen. Thanks for sharing, darling! ❤
I love food and it's regional history. I'm from the Midwest, Michigan southwest region. Huge Dutch influence here, also Amish. My mother used dutch rusk, egg, milk to create a pancake. She called it hans- fotjie. (Spelling). Moms maiden name Westveld. Very dutch..
I have not had a gumbo like your recipe, and it's been decades since I've had any. I do love okra and grow it every now and then. Was wondering... Do you make Brunswick Stew? When I lived in GA, a guy at my office made large quantities and sold it by the gallon. Absolutely delicious!
I love heavily seasoned food, not salty, but well seasoned. I can't do spicy as much as I used to, but I do like some spice to my food. I am very fond of Cajun cuisine.
Yummy Good Monday greetings Im praying for a healing. Been ill 9 years with no answers. 😢 lost parents since December 2019 so no holiday spirit this year. No kids.
I have been making gumbo almost all of my 71 years. While I have made same roux as you, I’ve found much simpler method! I put flour in big skillet and “cook” it carefully on stovetop, shaking it almost like an omelette, doing so until it develops a brown color. This cooking of flour gets the pasty taste out and goes very quickly. Add the oil and put into hot oven; bake for maybe 20-30 minutes to get that chocolate cover! Might stir a couple times but all goes very predictable and much quicker. I know this isn’t traditional but it works for my Cajun bunch! Thx for a great video, Jess!
I'm from the Northeast. Gumbo is not a thing there. After moving to Florida I fell in lurve💞. The first time I made it my husband laughed at me as I stirred the rouixe. Then he tasted it! All bets we're off after that. My friend from Kentucky says you need to make a 5 beer rouixe, I can only do 3 😎. Thank you Jess for sharing how you create your gumbo. Many blessings to you as always. 🙌
Alton Brown's oven roux method. This is a must for distractible people! I dont know how authentic my gumbo is as I've never had it in a restaurant, but i do love it 😁
I learned if I put the okra into the dark roux it seals the mucilage slime by frying it in the roux. (cajun napalm) After a few minutes I put the trinity in etc. I like to quarter the andouille coins so they fit onto the spoon. Your roux is a lot looser than I typically make. Nice job!
This looks so delicious. But I have to say, I will not be making. Oklahoman here. Will go to a restaurant if I want some Gumbo as I only cook for myself. Love you.
Gumbo file is pronounced filet…..and if you add can of rotel tomatoes it’s amazing…ima true Cajun from Louisiana….and chicken and sausage gumbo was the first dish I thought my girls to make….you can also add pound shrimp at end with green onions❤
Perfect roux every time comes with Alton Brown's method. Mix equal amounts of flour and oil in a cast iron skillet. Place in a 350 oven. Stir about every 20-30 minutes. Never burns. Never. Perfect for the easily distracted! I get a dark chocolaty roux with a good smokey flavor.
That looks delicious! As someone who lives in the mountain desert half a continent away, there is no way I would be able to find the ingredients for true, authentic gumbo - but it looks delicious. Last Friday, I spent my entire day tending a quadruple batch of membrillo (quince paste), so I get the feeling of every so often enjoying a day where you labor with love in the kitchen. So much pot stirring! That quince paste will last us through the next year, possibly two; we eat it with crackers and cheese as a fancy snack.
I grew up using cornstarch as a thickener because my brother couldn't have wheat. Now I understand why I could never manage the brown gravy, it's because of the different processes.
I have never made gumbo. However, I have recently watched three video's of other people making it. I think it's a sign. Just added the ingredients to my shipping list!
My first farmers table video and I love gumbo! so so much! I really wanted to see how you make it. it made myvmouth water -- looks so yummy! What a beautiful, perfect roux and what patience to make it!! I'm a Colorado/ Louisiana girl and the best thing about Louisiana is the FOOD!!!!!! I am gluten free and over time, I've more and more made gumbo without roux-- mainly because there is just so much fat in the gumbo from the broth, veggies and the sausage already, that adding more is just too much to me. However, i miss the flavor of the roux. Our friend in south Louisiana makes a gf roux with oat flour and its great! I add file (at the end) which thickens it a bit and gives it more cajun flavor. i use thyme and Tony's as well and a small amount of canned tomatoes. There are so many versions where I am from- tomatoes or no tomatoes and even no okra! (sacrilege).
I Just made your Chicken GUMBO!! My rice is cooking. I have made your beef stew twice. Yes! Jess both are very flavorful. Love watching your farm to table. Keep ‘em coming please.
We've been making Gumbo for years and years. Ours is on the spicy side and the best I've ever had, LOL! The best I've had here in SC was at Fleet Restaurant in Charleston but it isn't spicy enough for me.
As a cajun from New Orleans we would always add eggs to the left-overs as the meat is almost always gone. So the eggs add protein. Thanks for the video.
I realized upon editing that one of the clips showing the seasonings didn't record. I talked about seasoning options in the written recipe a bit. You'll see me put about a tablespoon of paprika in here before the long simmer, the bay leaves, and then adding the Gumbo File at the end. I also added some thyme, some cajun seasoning and of course salt and pepper (which was in addition to the salt added along the way) at the end after simmering. Seasoning is so personal, and definitely a learned preference. I suggest seasoning as you go and tasting your food as you cook it! How do you like to season?
Add gumbo file at the table. Pronounced Feel-A like a meat filet. Adding to the pot makes the whole gumbo slimy. It's a temperature thing.
Also, learn to make smothered okra in the summer. I make it overnight in the oven. Cooks away the slime. Add that to the gumbo.
Your gumbo looks great, though!
@@schex9 I was going to say file' too. My husband insists on it in the gumbo, even though he doesn't like the okra (which is my favorite part).
I’m in Louisiana - was born here too & a lot of your gumbo process is similar to what I’m used to except for a few differences. Our roux is much thicker. It’s more like tomato paste or thin peanut butter consistency. I fry the smoked sausage & meats, drain on paper towels & then add chopped veggies to the pan to pull up the graton (flavor bits in the pan). After veggies soften, add the roux into the veggies & stir. Start adding broth, stir well to dissolve in the broth. After all broth added to pot, return meats & simmer for hours. We don’t usually eat ours with rice but prefer to dip spoon of potato salad in the gumbo, letting it soak up the broth & then enjoy the spoonful. Each area has its own twist & that makes it a treat to try someone else’s. We have access to a Louisiana product that is a jarred, commercially prepared, roux mix that is awesome. I use this option many times. Merry Christmas 🎄
What is the product called? @sweetpea6144
28:15
Did you just say, “gumbo FILE”?
Like , file a knife. Like file your nails?
🤷♀️🤦♀️
First and only video for me. You just lost ALL credibility-
I love how Miah comes to check on you when you’re pouring the broth in the roux and leaves when he knows all is well ☺️
Really? I watched that and imagined he made the right decision not to come at her with a question in that moment 😂
Baby girl it's pronounced fee-lay gumbo. Even though it's spelled like file cabinet etc... you did a heck of a job on that gumbo it looks absolutely delicious made my mouth water! God bless you and yours and thank you for another awesome video!
New Orleanian here!
Many of us make a much thicker roux then I sweat my veggies down IN the roux which cools it down some too before adding broth!
I like to cook my okra down separately w a spash of vinegar to remove the slime. Creole gumbo has tomato in it so that works as your acid in this application.
So many variations to gumbo yet all so tasty!!!
I applaud you!
Me too! West banker, lived here all my 65+ years. I sweat my veggies in the roux, just like my mama did! It has a very satisfying sizzling sound - Gumbo is a sensory experience! 😄
The guy who taught me roux made me put the veggies in and keep stirring. I was freaking out about burning. It was seriously stressful! 😂 but it turned out so good!❤
@@jenpetunia Shout out to the Best Banker (Westbanker) great place with lots of Cajuns. ♥️✝️♥️
@@jenpetuniain also a wrstbanker! Small world!!!
This pot just looks like love. Ty for sharing your time, family, food, traditions, and memories with us. May God bless 💙💙
South Louisiana girl here!! Your roux and gumbo explaining is great. I drooled over this video!
File?
Cajuns mostly use a flat wood paddle 'spoon' to stir a roux. Slow down on the stirring so that the roux can heat up and cook and don't splash so much up the sides. Stopping for a few seconds is essential to the heating and cooking.
@@schex9 You can get a wooden or stainless steel Roux Spoon with a flattened bottom and if you are using a really big pot, get a spoon with a long handle. ♥️✝️♥️
@@CajunBoudreauxObviously I have a wooden Roux Stirrer. I also have two flat ended stainless steel spoons. One is bigger and the other has a more comfortable handle.
I love how you take a recipe I've been overwhelmed by and make it so obtainable!
Low Country food is heavily influenced by the Gullah Geechee culture. Rice, chicken, pork, veg. Similar roots with slavery, but Gullah cuisine is unique to the coastal areas of SC. I've lived here for 20 years and absolutely love diving into local history.
At MY house, it’s either chicken and sausage or it’s shrimp and crab. I do not mix the meats. Also, stirred roux ONLY - no jarred roux. For a friends’ New Year’s party, I made both seafood gumbo and chicken and sausage gumbos. My family likes okra but not in the gumbo. I agree with you about vegetables. I also use a bubble whisk for stirring the roux to keep the splashing to minimum. I have small scars from stirring roux. It most definitely takes 2 people when making a gumbo that big! I also add my roux to the broth - Very Carefully! Suggestion: add a chopped onion to the roux when you remove it from the heat. It will cool down faster and the browned onions adds another layer of flavor to the gumbo.
@@debbielenoir5472 when I was in New Orleans, restaurants only served meat gumbo or seafood gumbo. Not both. For me, I was raised on meat & seafood together. In NOLA, I didn’t enjoy gumbo at all because it tasted like something was missing. We all have our own take on this remarkable dish! ❤️
@@robyndudley9684. Some of the best Gumbo at a restaurant in New Orleans is called “Gumbo Shop” 630 St. Peter, right next to the St. Louis Cathedral Jackson Square. Ça c’est bon. ♥️✝️♥️
I hope your dinner guests realize how much you love them!
I haven't made gumbo is years, but you've given me a reminder that it's a high protein dinner that freezes well and makes many portions. All the requirements for foods to freeze prior to my next knee replacement! I need to pick up some filé. Thanks Jess!
Breaux Bridge, Louisiana here. Going to a Gumbo cook off this weekend.
Shout out to the crawfish capital. Ça c’est bon!!! ♥️✝️♥️
I agree. You have to be careful where you order shrimp and grits. It’s as different as chicken and dumplings and I learned when traveling in the southwest that chili relleno are all different too.
I appreciate the historical background story about salt in the south. I heard somewhere that boiled peanuts are a special treat in Nashville. So I wanted to try them when I visited there. I couldn't believe how salty they were, or why anyone would think that was a tasty treat.
Also in Japan(peanut soup). I've had them in Nashville: soft and vanilla-sweet. You don't have to have them salted like anchovies, sorry. The peanut shoppe has changed hands and some things apparently got lost in translation.
Hey Jess. I watched your gumbo video and enjoyed seeing how you make it. Gumbo is so different as to who is making it. My parents were both from Lake Arthur, LA, and my dad was a cook in the army and worked at a restaurant in Lake Arthur. He was the one who taught my mother to cook. So even though I was born and raised in Texas, I have Cajun blood running through me. My nickname was Coonie when I was growing up. I just made a 16 quart pot of chicken and sausage gumbo, which I canned in 24 pints. I keep a roux in my refrigerator at all time, but recently I made a dry roux in a cast iron skillet, made with only flour. I know they say not to can anything that has flour, but I don’t use a lot of roux before I can it. When I open a jar to heat it up I add a little more roux and let it simmer for a while. Have you ever cracked eggs in your gumbo? They are the best eggs in the world because they soak in all that delicious gumbo broth. Do you put potato salad on the side or in your gumbo? I put it in on one side. I also put a lot of Tobasco sauce in it.
I also make my bread with freshly milled wheat berries. I love Monique from Lovely Bell Bakes. Also, Grains in Small Places is another great source.
Also, file is pronounced as fee-lay.
I also make a dry roux. To me it's easier to control the color of the flour.
I have family from the Baton Rouge and Lake Charles area.
@ yes, I also have family in Lake Charles area and many other areas.
Yes this, the eggs and tobacco. So good. From Houston her my grandpa and family from Lake Charles.
Thanks for sharing! We love gumbo in our house too, ever since I made it the first time it's been my children's request for their birthday dinner. Going on about 15 years. When I first heard about roux I heard that it needs to cook for the length of time that it takes to drink a beer. This is the first time I've heard someone put a time measurement to it, so thank you ! lol
I have never tried or made gumbo. I can't handle spice nor am I a fan of seafood but watching you make this and reading through some of the excellent tips, variances and options in the comments has inspired me to put it on the list to try. Probably after Christmas when I have more mental space.
Since my husband has diabetes I will use Victoria's Keto Flour which I've use for cream sauce rouxs all the time. We'll see how dark I can get it for gumbo.
lol! Seeing Miah come in while you were pouring the bone broth was great.
I love to spend the day making a slow meal. Your gumbo looks delicious!
Living in Africa I'm amazed I do not know this dish, but I suspect it it from the more northern regions as we do not make it here in South Africa. We do however have a rich mix of Indian and Malay cooking in our usual western cuisine, so I also like spicy food, but not too hot. I am definitely going to try this next year for winter as it looks delicious!
So glad you recorded this one Jess!!! Gumbo is one thing that in my long cooking journey I have never made. I’m looking forward to making some over the holidays! Your method is great, easy to understand and I love your constant reminders about not burning the rue because I know from other Cajun cooks that is crucial!!! Thanks!!!❤
We’re in East Texas just an hour away from Louisiana and many of our friends are from Louisiana. We have plenty of good gumbo here. My problem is I don’t eat seafood so I have two main favorite places for chicken and sausage (only) gumbo. But it’s usually my go to when we are out and about during crawfish season.
It’s been years since I made roux on the stovetop. Ain’t nobody got time for that. 😂 I tried it in the oven and it turned out fantastic - can’t even tell the difference. I’ll never go back to the old way. You really should try it. I used to never make gumbo because of the roux. Now, I make it all the time.
So thankful for this video! I’ve yet to make a pot of gumbo that I loved - and I know I’ll love some good ol’ Jess cookin’
It is my understanding (at 82 yrs and cooking for family for 75+ of those yrs) the darker the roux the more flavor but the less ability to 'thicken' the liquids. This was from Justin Wilson on his PBS cooking show - in the 60s or 70s. Also, Gumbo Filé is pronounced FEE lay.
I loved Justin Wilson!
Wonderful job showing the roux!!! I learned to make roux from a cajun friend a few years back via zoom. It was for a different recipe and said the roux needed to be the color of peanut butter. He laughed so hard when he sae me with my open jar of peanut butter in one hand as a color comparison, stirring like mad with the other hand. He was old Louisiana Cajun and he spoke it! He taught this landlocked Southern KY girl to say "Feeee-laaay" instead of "file" for the sassafrass seasoning!😊 I felt very fancy and well traveled after that,even though I'd never set foot in Louisiana.😂
Oh my goodness Jess!! Even without smellavision, memories of great gumbo ..... I wish I was at your house!! Thank you so much for taking the time to download this for us!! I have friends that are originally from Wisconsin, but took a trip down to New Orleans yrs ago. He perfected his gumbo by grilling all the meats (as needed, not compleyely tho), then made a copper colored rue on the grill - usually took him a couple of hours of stirring. It was definately an all day & into the night perfection to achieve... Anyway- he & his family ended up in Kansas. Anytime they have company come, it's on the menu. They did spice it up too. So funny that a family from up north has made great gumbo to match up just about any gumbo from Louisiana!! You definately aced not only a great recipe, but brought back very lovely memories!! God bless you sister!! Thank you so much!! We sure do love you & your family here in Denver, Colorado. (Originally from Okla, moved to Dallas, then Shreveport, La. before landing in Colorado).
Love to you kids!!❤
I have never made gumbo. Can't wait to see you make it!! I made bread earlier with fresh milled wheat and was thinking of you! ❤
Restaurants cook with "cups" of onions or peppers because the low-level cooks chop maybe 20 onions in the morning and then the chef just takes what she needs for each dish. I usually write "1 cup of onions (about 1 large onion)" and then I make notes to adjust over time.
Actually restaurants cook with weighed amounts of onions or peppers. If American then ounces/pounds or the rest of the world then grams/kilos. :)
I LOVE Andoullie sausage!..it's easy to find here in Pennsylvania:)
Oh Yum! I can smell it from here in Oregon! One of my close friends makes this about this time of year for a house full of friends. His wife doesn't cook much so I pitch in and help in the kitchen, keeping him on track while the guest mingle. So good!
Yum! I laughed at the "you can use any kind of oil" comment. My Uzbek guest arrived on Saturday and told me she just wanted "regular" oil to cook in. I had olive, avocado, canola & soybean oil. She wanted sunflower oil which I don't think I have ever purchased before. Luckily they had it at Walmart. Ha! The gumbo looks DELICIOUS.
I saw your FB post and was wondering how your dinner went!
@@The_Farmers_Table She's made bread twice since Saturday and a cake! Yesterday she made a whole big meal (plov) which we will eat tonight. We have had some failures of communication but no one has gone hungry. HA!
This is something I will try cooking. I love slow food, because it is always very flavourful. I will substitute star anise, cinnamon bark, lemon rind and vanilla paste for the sassafras(description of the flavor profile I found online).
As a Northerner, this is fascinating! Love the video, and all the comments on gumbo variations and other Southern cuisine has me so hungry! I think I may have to try cooking some gumbo soon (then travel south someday to taste how it really should be!). Thank you for creating this wonderful community for us. Blessings.
My birthday request most of my life was Gumbo…my mom was born in New Orleans and was an extraordinary cook….. very southern influence. She died a few years ago 90 yrs old of Covid but managed to pass on her recipe to my nephew who now makes gumbo for the holidays. I have not yet been a guest at his table but have some sweet photos of he and my mom in her mid 80’s over a hot stove as they did their very serious business.
Would never attempt to make this(I can’t stand there at the pot for 1 hr) but was fun watching you! I love learning different techniques so I always learn something anyways and get to see you n yours
Agree about the spices. I grew up in the South. I also have lived in Louisiana and Savannah. Very different spices. I cook by eye or heart for both ingredients and spices. Tasting is a necessity. Unfortunately my husband can't tolerate spicy foods anymore. Especially peppers or any kind.
Yes, it takes a lot of time to make a lot of Cajun or Southern recipes. I think that might be, in part, to the cooks that a lot of Southern people had, especially during slavery (just a theory).
Great recipe.
I love good gumbo! Cant get it here in the north and dont really know how to make it myself. So Thankyou so much for this!!
Add onions and peppers to roux to cool and mostly stop cooking the roux. Add sausage to that. Add water later. Always blends perfectly.
@@schex9 that’s how I do it too. Once the onion starts releasing just a bit of moisture (you can’t see it, but you know it) then add the broth.
Your hand on your hip while transferring the chicken legs back to the pan reminded me of my Mom. That’s serious cooking!!❤
Hi Michaela ! Hi Jessica Wow. This looks delicious. I’ve never tried to make a rue like that and now I will. I bet that would be great in May bean soups and sausage soups. Yum. Thanks. Now if I can be patient enough to sit that long lol.
omg yes! Volume measurements change depending on how big you cut something. I feel the same way.
Jess, if you have Ingles near you, they may carry Savoie's Andouille Sausage. They have it here in WNC. Louisiana native here, so I know good sausage is important. Otherwise, we bring 2 ice chests full of sausage and boudin when we go home. YUM!!! Looks good, girl!! 💜
Ça c’est bon. ♥️✝️♥️
I love your videos. I learned so much about gumbo I believe I’m going to give it a try! Thank you Jess
Looks fabulous! 💚
I love your cooking videos you’re amazing at making it look easy thank!
Looks delicious! I am not sure about the time for the roux though...that's dedication! I wonder if browning the flour in a dry cast iron first would speed up the process without affecting the end product....I brown flour for stew a lot. None the less, well done. Thanks for sharing.
Been watching your process in making gumbo. Have never had okra and don’t know if I would like it. But your bowl looked good. Will save this recipe but there is only the 2 of us. We would be eating that for a month or so. Hearts and flowers coming your way. ❤️💐
Gumbo is our Christmas tradition
Thank you for sharing this recipe, I really knew nothing about how gumbo is made. My experience of making roux was always using equal parts butter and flour to thicken a sauce and waiting for it to be like "wet sand", as my dad says. I never knew a roux could be so thin, and certainly didn't know about making one as dark as chocolate. Now I really want to try it and see what it tastes like!
That roux was way too thin - it should be a lot thicker and darker. ♥️✝️♥️
From a Louisiana girl...file is pronounced "feelay+
Ça c’est bon. ♥️✝️♥️
happy holidays
Love your channels Jess!
Jess, you've made and videod a dish that attracted warm, friendly, and sharing Commenters! Wow, what a wonderful demonstration and cultural information combined here! I've never seen gumbo cooked until now, but I was a recreation therapist, helping with a 100th birthday celebration for a gentleman in our healthcare center, from Louisiana, and the Highland Park Market in New England made gumbo, crawfish, and on and on and the birthday man really enjoyed it.
Thank you for pointing out what the difference between broth and bone broth means, its not the ingredients as much as it is time difference to encourage the cartilage to melt and marrow come out of the bone. ? Yes?
I use hot links instead of andouille sausage. We think it has a bit more pizzazz. Also, we add cracked crab. I had gumbo at a festival last year with a piece of fried catfish on top. It made it even more amazing.
I also note that the Mexican foods in restaurants in the Southeastern USA are saltier and less spicy with white Mexican cheese instead of Cheddar as most often found in California, Arizona and New Mexico. Tex Mex is also quite mild and salty as compared with many places in the West. Eastern Texas seems quite Southern. Glad to know about Gumbo. I've never eaten it.
Great video and the gumbo looks amazing. May have to try making this in the new year. I'm making a list of things to learn or do as goals for next year. Thanks! Blessings.
Love you girl , such a lovely lady and great content. Thankyou love Lisa. England xxx❤❤ ps your kitchen looks beautifully festive. The gumbo looks delicious Jess Xxx❤❤🎄🧑🎄
You made my mouth water Jess. Delicious looking gumbo. ❤️✝️🙏
The next time you are in Charleston try the shrimp and grits at Fleet Landing. I think that is the best I've had. I saw someone recommended their gumbo too. I will definitely try it next time.
Honestly it is better the next day. My wife is Cajun and we do it a bit differently, but it looks delicious.
As a northerner I haven’t had much experiences with gumbo so next time I’m down south I am going to try a few. I make a lot of southern foods, but never ventured to gumbo, I must make that happen. Thanks for sharing, darling! ❤
Everybody makes their gumbo different but it's all good.
@@chevygirlus I think that’s the beauty of regional cuisine, everyone put their personal spin on it.
Thank you ! That looks awesome !
I love food and it's regional history. I'm from the Midwest, Michigan southwest region. Huge Dutch influence here, also Amish. My mother used dutch rusk, egg, milk to create a pancake. She called it hans- fotjie. (Spelling). Moms maiden name Westveld. Very dutch..
Love gumbo! I grow my own okra & onions for my gumbo.
I have not had a gumbo like your recipe, and it's been decades since I've had any. I do love okra and grow it every now and then.
Was wondering... Do you make Brunswick Stew? When I lived in GA, a guy at my office made large quantities and sold it by the gallon. Absolutely delicious!
I love heavily seasoned food, not salty, but well seasoned. I can't do spicy as much as I used to, but I do like some spice to my food. I am very fond of Cajun cuisine.
If the captions are on, when you stir and you're not talking, it says [Applause]. I giggled much too hard at finding that treat. 😅
Oh my gosh, what a delicious labor of love!
Yummy
Good Monday greetings
Im praying for a healing. Been ill 9 years with no answers.
😢 lost parents since December 2019 so no holiday spirit this year. No kids.
You are in my prayers this holiday season. ♥️✝️♥️
I have been making gumbo almost all of my 71 years. While I have made same roux as you, I’ve found much simpler method! I put flour in big skillet and “cook” it carefully on stovetop, shaking it almost like an omelette, doing so until it develops a brown color. This cooking of flour gets the pasty taste out and goes very quickly. Add the oil and put into hot oven; bake for maybe 20-30 minutes to get that chocolate cover! Might stir a couple times but all goes very predictable and much quicker. I know this isn’t traditional but it works for my Cajun bunch! Thx for a great video, Jess!
I'm from the Northeast. Gumbo is not a thing there. After moving to Florida I fell in lurve💞.
The first time I made it my husband laughed at me as I stirred the rouixe. Then he tasted it! All bets we're off after that.
My friend from Kentucky says you need to make a 5 beer rouixe, I can only do 3 😎.
Thank you Jess for sharing how you create your gumbo.
Many blessings to you as always. 🙌
Alton Brown's oven roux method. This is a must for distractible people! I dont know how authentic my gumbo is as I've never had it in a restaurant, but i do love it 😁
I learned if I put the okra into the dark roux it seals the mucilage slime by frying it in the roux. (cajun napalm) After a few minutes I put the trinity in etc. I like to quarter the andouille coins so they fit onto the spoon. Your roux is a lot looser than I typically make. Nice job!
Oh my! Looks good!
You did that friend. Made Gumbo once and it is work but the end result is worth it yummm.❤
This looks so delicious. But I have to say, I will not be making. Oklahoman here. Will go to a restaurant if I want some Gumbo as I only cook for myself. Love you.
Gumbo file is pronounced filet…..and if you add can of rotel tomatoes it’s amazing…ima true Cajun from Louisiana….and chicken and sausage gumbo was the first dish I thought my girls to make….you can also add pound shrimp at end with green onions❤
Ça c’est bon. ♥️✝️♥️
That looks delicious.
Perfect roux every time comes with Alton Brown's method. Mix equal amounts of flour and oil in a cast iron skillet. Place in a 350 oven. Stir about every 20-30 minutes. Never burns. Never. Perfect for the easily distracted!
I get a dark chocolaty roux with a good smokey flavor.
Yes I followed Alton Brown's oven method for the roux and it turned great.😃
@@lindamckeown2830 I have done this with wheat flour, GF flour, and rice flour. Works for all of them.
If it's Alton approved it's gotta be great! 😊 He's the best. Miss his show on TV. 😢
Thanks Jessica I've never had it but would love to try it, now I can make it some time....
Yummm might give it a try
That looks delicious! As someone who lives in the mountain desert half a continent away, there is no way I would be able to find the ingredients for true, authentic gumbo - but it looks delicious.
Last Friday, I spent my entire day tending a quadruple batch of membrillo (quince paste), so I get the feeling of every so often enjoying a day where you labor with love in the kitchen. So much pot stirring! That quince paste will last us through the next year, possibly two; we eat it with crackers and cheese as a fancy snack.
I have seen a tool that stirs the pot for you. Wouldn’t that make a great stocking stuffer 😊
I feel too early!! Always a good day when Jess uploads🥰
Beautiful!
A slice of french bread and you got yourself a hearty dinner!
I grew up using cornstarch as a thickener because my brother couldn't have wheat. Now I understand why I could never manage the brown gravy, it's because of the different processes.
I have never made gumbo. However, I have recently watched three video's of other people making it. I think it's a sign. Just added the ingredients to my shipping list!
My first farmers table video and I love gumbo! so so much! I really wanted to see how you make it. it made myvmouth water -- looks so yummy!
What a beautiful, perfect roux and what patience to make it!!
I'm a Colorado/ Louisiana girl and the best thing about Louisiana is the FOOD!!!!!!
I am gluten free and over time, I've more and more made gumbo without roux-- mainly because there is just so much fat in the gumbo from the broth, veggies and the sausage already, that adding more is just too much to me. However, i miss the flavor of the roux. Our friend in south Louisiana makes a gf roux with oat flour and its great! I add file (at the end) which thickens it a bit and gives it more cajun flavor. i use thyme and Tony's as well and a small amount of canned tomatoes.
There are so many versions where I am from- tomatoes or no tomatoes and even no okra! (sacrilege).
Looks delicious ! I've never mustered the courage to cook it myself😂
I bet practicing Patting my head while rubbing my belly will be a prerequisite for my first attempt attempt at a dark reux...lol❤
Hahaha!
I Just made your Chicken GUMBO!! My rice is cooking. I have made your beef stew twice. Yes! Jess both are very flavorful. Love watching your farm to table. Keep ‘em coming please.
Looks delicious!❤
We've been making Gumbo for years and years. Ours is on the spicy side and the best I've ever had, LOL! The best I've had here in SC was at Fleet Restaurant in Charleston but it isn't spicy enough for me.
Lovely to see you in your happy place
As a cajun from New Orleans we would always add eggs to the left-overs as the meat is almost always gone. So the eggs add protein. Thanks for the video.
I love that idea! Eggs in gumbo sounds delicious.
@@The_Farmers_TableYou can boil eggs a head of time, peel, and add while the Gumbo simmers. Ça c’est bon. ♥️✝️♥️
I learned a trick about using okra. If you sauté it before adding it will not be slimy.
Gumbo is one of those things as a Canadian in the north, I have never eaten and never made. I would love to try this!