I feel like when I get back home in May and have access to a full kitchen again, I'm going to do a marathon run of every recipe on this channel. These videos always make me so hungry
Finally someone who makes gumbo like my mother. I never knew her full recipe as a kid but I watched and this one looks like it. Thank you so much! I am gonna make a big pot for winter.
This Cajun Louisiana bayou girl approves! You can never have enough gumbo! Got to have gumbo DARK and THICK to pass “ the real thing” test! I feel the work that goes into doing it right. Even Paul would give a thumbs up! Thanks for sharing with us.
Thanks for the video. I watched the Chef Paul video that I think you based this on. I think he would be proud of you. Its good to see someone else make this so well. I mean after all Chef Paul could make that Roux in just few minutes us mere mortals need a little while longer.
Thanks for that shout out ! I did the best I could to recreate in the shadows of a giant. I absolutely based this off Chef Pauls old video from the mid 80s. He and Chef Marco Pierre White are my two fav chefs by far. I learned an awful lot about Chef Paul's thinking, style and philosophy over the years. This particular recipe is different from his cookbooks and what was written on the tablecloths of his KPauls Louisiana Kitchen. It is by far one of the best Gumbo I have made, and I have cooked a many of them. He says Cajun cooking is French cooking using Louisiana ingredients. I would have to add that it's also southern country cooking......... it is rather rustic, simplistic in ingredients............... yet depends on certain processes that produce certain flavors and textures executed at certain times. Creole and Cajun cooking is blurred now a days; and that is because of Chef Paul. He brought Cajun to the city a many years ago and was an absolute master at his art. He put Louisiana cuisine on the map and it's not coming off................ ever.
OMG it makes my mouth water! This is a terrific video! Very detailed recipe and great execution. I had many memorable meals at K-Paul's. RIP Chef Paul and K-Paul's... I really like the way you layered in the Trinity in 3 steps. One comment I will make on your stock - Chef Paul specifically says in his cookbook(s) that you should NOT put bell pepper in your stock. He doesn't say why but I always yield to his experience and I leave it out...
Interesting on the bell pepper not in the stock. Imma take his word for it however! I ate a Ks every year for two decades. It was always on my agenda for a dinner. There are lots of pretty good establishments in the quarter but KPs was by far my favorite. I sure do miss that place and the people who worked there for years and years making it what it was.
I learned so much watching this video. I made Chef Paul's gumbo from Chef Jean Pierre's recipe on Christmas Eve. I wish I had seen this video first. I'm struggling with the roux. I'm afraid of burning it. Any roux tips would be greatly appreciated.
If you have a whisk and a flat ended spoon, you're not going to burn it. Just keep lowering the heat to keep the oil below or just at the smoke point, keep that flour moving and watch the corners where it wants to collect and hang out. As long as it's moving, and the oil isn't smoking heavily it cannot and will not burn. You just have to stay on top of it. Have everything ready and in place and plan on not moving from that spot until that roux is to the darkness you want. If the roux gets too thick, pour some oil in it, if it's to thin add some more flour. No problem adjusting the roux as it cooks. Everyone is apprehensive about these dark roux's because of the potential to burn. If that flour is moving and that oil aint smoking heavy, its browning, not burning. Once it gets like a milk chocolate, throw the veggies in. Turn the pot off and cool it down. A roux dont have to be super dark, color of a old penny is fine.
Hello Sir. Greetings again from Sausalito, California. Rainy night here. Thanks for posting. I always learn something worthwhile watching you work. Questions . . .I've been making my own Beef and Chicken stocks for decades. For Beef, since I'm using heavier starting product like Shanks, Knuckle Bones, etc, I find that 4-6 hours is necessary, but sometimes after 3-4 hours it's DONE!. When making Chick stock from Rotisserie leftovers, I find that 2-3 hours is all I need for a rich stock. But then, I always roast my veg before starting any stock. Do you find that those extra hours simmering with chicken yields a better product? In my opinion, "Bone Broth" is a Marketing term. I worked in Commercial Kitchens in my youth, and I never heard anyone say, "Gimme some 'Bone Broth" up here on the Line." It was, "Hey kid, gimmie an insert of Chick Stock up here." PS When you described the stages when sauteing onions, I thought: Bingo! This dude is is a "Ringer." He's a seasoned professional Chef! Regardless . . . Many thanks for your Tutorials!
Been making chicken stock/broth (what's the difference?!) for many years. It seems to me that any simmering beyond about 6 to 8 hours doesn't yield much extra benefit to the stock ( I have tried everywhere between 2 to 24 hours). Anything beyond about 4 hours yields small improvements. I always use 10 pound bags of chicken thighs to make my stock in a 12 quart stock pot. It has always given the most results to any recipe I use it in...just really, very good! Don't let it ever boil...just slightly simmer with barley bubbles breaking the surface for the best, clearest stock. Also...do not add the vegetables until the last 2 or 3 hours of simmering or you will get an "over cooked" vegetable taste in your stock. I have learned this from over 25 years of doing this!
Hello again, a couple of hours produces a perfectly fine stock. To me, it's more about timing. If I have eight hours before the stock is to be used, then I just let it roll that long. If it's a time crunch, I simmer it for two hours or so then put it to use. I think the bone broth has turned into a marketing gimmick. However, I do know that after multiple hours of simmering bones tend to leach their minerals and vitamins into the broth, this is sped up by introducing an acid such as ACV. I've seen this happen in the pressure cooker for sure where the bones basically disintegrate into dust. As far as I'm concerned, any homemade stock, regardless of the time committed is waaaay better than a commercial product. A few hours stock is great, I don't worry about stuff like that to much......... if its good........... its good.
That was a fantastic execution of Chef Paul’s gumbo, Jason. It’s the recipe I always use, with just a couple little changes. When my roux gets darker than peanut butter color, I learned from Poppy Tooker to add the onions only, as it will allow further darkening without burning... then add the rest of the trinity. I also am afraid to not brown my andouille. LOL I’ll have to try it without. I also add a little thyme to the seasoning. And though I now only cook with avocado oil, I use peanut oil like you for gumbo because it’s taste is so damned good. You sure know how to handle a dark roux like a boss. Thank you for what is likely The Greatest gumbo cooking video on the internet. Go on, take a bow! 🔥 Question for you... what is your though on not browning the sausage?
I prefer peanut oil for shallow or deep frying, it is a lesser "evil" of the seed oils and does impart great flavor, especially for chicken. Avocado oil and olive oil is all I use for anything else unless there is a reason for an animal fat. I think the sausage produced a different flavor simmering the way it did instead of cooking and browning it first. It's hard to explain, something different did happen as far as the "smokiness" and "cured" flavor that was imparted into the gumbo broth. Give it a try and see what you think, I had a hard time doing it as well, I am a firm believer in getting that Maillard reaction kicking that produces that caramelized flavor we all know........... however, I was perfectly satisfied with the flavor profile here. I will definitely make this again and doubt I change much. Like Paul use to say "if it's good........... its good".
No. Olive oil is going to burn up. Really need an oil with a higher smoke point such as vegetable, corn or canola. If your avoiding seed oils, there are several options out there. Avocado oil for one.
This is the way the old people cooked gumbo before the WWII. Never do we put celery in a gumbo. But if you like celery, then by all means. We harvested wild celery/thistle for the salt, only. th-cam.com/video/Ig4eypQfxH4/w-d-xo.html
This is Paul Prudhomme’s recipe who was Cajun and popularized Cajun cooking when he was the chef at Commander’s Palace and later as a celebrity chef. This is as Cajun as it gets.
Thanks for that link! Chef P is a king. So interesting, he left New Orleans to go cook in the mountains in Colorado then went back to cook at Commanders Palace, IMO that's when southern Louisiana food went global after he came up with that blackened redfish. Commanders last chef Tory McPhail left Commanders recently to go cook in the mountains of Colorado. FULL circle of history. I love to hear his history of that old style Cajun "country" food as compared to city creole food.
I feel like when I get back home in May and have access to a full kitchen again, I'm going to do a marathon run of every recipe on this channel. These videos always make me so hungry
I hope you find your way back home with safe and peaceful travels and a kitchen ready for a throw down.
I could just hear this guy all day. Great video!
My favorite cooking channel.
Mine too ❤
Best gumbo recepie I've seen, never seen fried chicken in it before.
That's how Paul made it and it makes a big difference. That was the best flavored gumbo I ever made.
Finally someone who makes gumbo like my mother. I never knew her full recipe as a kid but I watched and this one looks like it. Thank you so much! I am gonna make a big pot for winter.
Thanks for the shout out. Make ya up a pot................. boy it is goooooooooood.
This Cajun Louisiana bayou girl approves! You can never have enough gumbo! Got to have gumbo DARK and THICK to pass “ the real thing” test! I feel the work that goes into doing it right. Even Paul would give a thumbs up! Thanks for sharing with us.
I think he would to. Like he would say "if its good............... its good"
The gumbo looks DELICIOUS!!! AWESOME PRESENTATION 👏🏾 👏🏾👏🏾!!
I just added a new gumbo recipe to my repitoir!!
Thanks for the video. I watched the Chef Paul video that I think you based this on. I think he would be proud of you. Its good to see someone else make this so well. I mean after all Chef Paul could make that Roux in just few minutes us mere mortals need a little while longer.
Thanks for that shout out ! I did the best I could to recreate in the shadows of a giant. I absolutely based this off Chef Pauls old video from the mid 80s. He and Chef Marco Pierre White are my two fav chefs by far. I learned an awful lot about Chef Paul's thinking, style and philosophy over the years. This particular recipe is different from his cookbooks and what was written on the tablecloths of his KPauls Louisiana Kitchen. It is by far one of the best Gumbo I have made, and I have cooked a many of them. He says Cajun cooking is French cooking using Louisiana ingredients. I would have to add that it's also southern country cooking......... it is rather rustic, simplistic in ingredients............... yet depends on certain processes that produce certain flavors and textures executed at certain times. Creole and Cajun cooking is blurred now a days; and that is because of Chef Paul. He brought Cajun to the city a many years ago and was an absolute master at his art. He put Louisiana cuisine on the map and it's not coming off................ ever.
I love gumbo! This looks delicious
So good!
Great job. Chef Paul would be proud.
Great Video and recipe!!
You need a tv show!
Mind blowing!!
Its reeeeeeeal good.
thank you Sir. I have that same cutting board. I live in Metairie
You are welcome
OMG it makes my mouth water! This is a terrific video! Very detailed recipe and great execution. I had many memorable meals at K-Paul's. RIP Chef Paul and K-Paul's... I really like the way you layered in the Trinity in 3 steps. One comment I will make on your stock - Chef Paul specifically says in his cookbook(s) that you should NOT put bell pepper in your stock. He doesn't say why but I always yield to his experience and I leave it out...
Interesting on the bell pepper not in the stock. Imma take his word for it however! I ate a Ks every year for two decades. It was always on my agenda for a dinner. There are lots of pretty good establishments in the quarter but KPs was by far my favorite. I sure do miss that place and the people who worked there for years and years making it what it was.
Awesome Video....Just like paul did it!
I can't even imagine what this tastes like, but I would like to try. It's a very laborious process. Looks very good.
It is quite a bit, but its a very special dish.
I learned so much watching this video. I made Chef Paul's gumbo from Chef Jean Pierre's recipe on Christmas Eve. I wish I had seen this video first. I'm struggling with the roux. I'm afraid of burning it. Any roux tips would be greatly appreciated.
If you have a whisk and a flat ended spoon, you're not going to burn it. Just keep lowering the heat to keep the oil below or just at the smoke point, keep that flour moving and watch the corners where it wants to collect and hang out. As long as it's moving, and the oil isn't smoking heavily it cannot and will not burn. You just have to stay on top of it. Have everything ready and in place and plan on not moving from that spot until that roux is to the darkness you want. If the roux gets too thick, pour some oil in it, if it's to thin add some more flour. No problem adjusting the roux as it cooks. Everyone is apprehensive about these dark roux's because of the potential to burn. If that flour is moving and that oil aint smoking heavy, its browning, not burning. Once it gets like a milk chocolate, throw the veggies in. Turn the pot off and cool it down. A roux dont have to be super dark, color of a old penny is fine.
@@regularfolksfood Thanks for the great reply!
Hello Sir. Greetings again from Sausalito, California. Rainy night here. Thanks for posting. I always learn something worthwhile watching you work.
Questions . . .I've been making my own Beef and Chicken stocks for decades. For Beef, since I'm using heavier starting product like Shanks, Knuckle Bones, etc, I find that 4-6 hours is necessary, but sometimes after 3-4 hours it's DONE!. When making Chick stock from Rotisserie leftovers, I find that 2-3 hours is all I need for a rich stock. But then, I always roast my veg before starting any stock.
Do you find that those extra hours simmering with chicken yields a better product? In my opinion, "Bone Broth" is a Marketing term. I worked in Commercial Kitchens in my youth, and I never heard anyone say, "Gimme some 'Bone Broth" up here on the Line." It was, "Hey kid, gimmie an insert of Chick Stock up here."
PS
When you described the stages when sauteing onions, I thought: Bingo! This dude is is a "Ringer." He's a seasoned professional Chef! Regardless . . . Many thanks for your Tutorials!
Been making chicken stock/broth (what's the difference?!) for many years. It seems to me that any simmering beyond about 6 to 8 hours doesn't yield much extra benefit to the stock ( I have tried everywhere between 2 to 24 hours). Anything beyond about 4 hours yields small improvements. I always use 10 pound bags of chicken thighs to make my stock in a 12 quart stock pot. It has always given the most results to any recipe I use it in...just really, very good! Don't let it ever boil...just slightly simmer with barley bubbles breaking the surface for the best, clearest stock. Also...do not add the vegetables until the last 2 or 3 hours of simmering or you will get an "over cooked" vegetable taste in your stock. I have learned this from over 25 years of doing this!
That sound accurate to me. Its more about timing for me. How much time do I have between the start of the stock and when i plan to use it.
Hello again, a couple of hours produces a perfectly fine stock. To me, it's more about timing. If I have eight hours before the stock is to be used, then I just let it roll that long. If it's a time crunch, I simmer it for two hours or so then put it to use. I think the bone broth has turned into a marketing gimmick. However, I do know that after multiple hours of simmering bones tend to leach their minerals and vitamins into the broth, this is sped up by introducing an acid such as ACV. I've seen this happen in the pressure cooker for sure where the bones basically disintegrate into dust. As far as I'm concerned, any homemade stock, regardless of the time committed is waaaay better than a commercial product. A few hours stock is great, I don't worry about stuff like that to much......... if its good........... its good.
I GARUNTEE IT!!
That was a fantastic execution of Chef Paul’s gumbo, Jason. It’s the recipe I always use, with just a couple little changes. When my roux gets darker than peanut butter color, I learned from Poppy Tooker to add the onions only, as it will allow further darkening without burning... then add the rest of the trinity. I also am afraid to not brown my andouille. LOL I’ll have to try it without. I also add a little thyme to the seasoning. And though I now only cook with avocado oil, I use peanut oil like you for gumbo because it’s taste is so damned good. You sure know how to handle a dark roux like a boss. Thank you for what is likely The Greatest gumbo cooking video on the internet. Go on, take a bow! 🔥
Question for you... what is your though on not browning the sausage?
I prefer peanut oil for shallow or deep frying, it is a lesser "evil" of the seed oils and does impart great flavor, especially for chicken. Avocado oil and olive oil is all I use for anything else unless there is a reason for an animal fat. I think the sausage produced a different flavor simmering the way it did instead of cooking and browning it first. It's hard to explain, something different did happen as far as the "smokiness" and "cured" flavor that was imparted into the gumbo broth. Give it a try and see what you think, I had a hard time doing it as well, I am a firm believer in getting that Maillard reaction kicking that produces that caramelized flavor we all know........... however, I was perfectly satisfied with the flavor profile here. I will definitely make this again and doubt I change much. Like Paul use to say "if it's good........... its good".
Much thanks, and I hope you and your family have a terrific Christmas.
make your stock in an instant pot if you have one and save a bunch of time. Good video here
I do it that way a bit. Great way to make stock.
hey man can you do this with olive oil instead of peanut oil?
No. Olive oil is going to burn up. Really need an oil with a higher smoke point such as vegetable, corn or canola. If your avoiding seed oils, there are several options out there. Avocado oil for one.
ROUX !!
This is the way the old people cooked gumbo before the WWII. Never do we put celery in a gumbo. But if you like celery, then by all means. We harvested wild celery/thistle for the salt, only. th-cam.com/video/Ig4eypQfxH4/w-d-xo.html
I like ole Captain Coby. If Paul Prudhomme put celery in gumbo...... then....... I'm putting celery in gumbo.
Excellent 100% …. I grew up in restaurants and this here is top notch. That there is actually “Creole gumbo” rather than Cajun.
This is Paul Prudhomme’s recipe who was Cajun and popularized Cajun cooking when he was the chef at Commander’s Palace and later as a celebrity chef. This is as Cajun as it gets.
Chef Paul Prudhomme was also interviewed on A DISCUSSION WITH... National Authors on Tour TV series in 1993: th-cam.com/video/c2TmUztdxko/w-d-xo.html
Thanks for that link! Chef P is a king. So interesting, he left New Orleans to go cook in the mountains in Colorado then went back to cook at Commanders Palace, IMO that's when southern Louisiana food went global after he came up with that blackened redfish. Commanders last chef Tory McPhail left Commanders recently to go cook in the mountains of Colorado. FULL circle of history. I love to hear his history of that old style Cajun "country" food as compared to city creole food.
It's that Miller High Life lol
It showl is
Thats Peanut oil, LouAnna's
Aboit $20 per gallon!
😂😂😂😂😂