i always loved the idea of gumbo. “its everything” as a low income kid, growing up those were the best dishes, anything my mom could throw together just to fill out stomachs 🙏🏽
I worked for tidewater and a man told me he would put a whole sack of flour in a cake pan and bake it in the oven till it got as dark as he liked it then store it in a Mason jar till he was ready to use it.
you should make a video also, I am trying to learn how too. I can't seem to find a restaurant that would make authentic gumbo here in Corpus Christi, Tx
@@ronnierocha9894 I use the skillet method on top of the stove, oil and flour, and here's a little secret, the darker the roux the better the flavor and the more roux you use will make it thicker you have to find just the right spot lol.
Lived in the south too, OMG never seen anyone do that to flour!!! Amazing, too cool. Never look at the griddle the same again! And I totally miss the south, live in Colorado now. Need to go back to living on the water again.
I obviously grew up in the wrong state(SC)😁 bc I would be the bestest cook had I grew up in Louisiana with great chefs like Mr.Bruce❤❤Thanks for sharing!! I was ready for my bowl 🥣 😂😂😂😂🎉🎉🎉🎉❤❤❤
Wow...have lived in Louisiana 50 years. Spent 30 of those cooking in many styles of restaurants. Have cooked gumbo countless times. But that roux cook was one of the coolest thing I've seen in my time.
For real. I was like, it never looks like that when I make roux and I like to make a dark roux too. I’ve never added oil like that, I’ll have to try that, plus I only have a deep pan I cook it in, not a griddle
The best cooking yt channels are like these. Good genuine people who just like to make food, enjoy it, and what others to try and make it themselves. Respect.
Yeah, that's super handy and fast for a big pot of stew for sure. Compared to my usual pot+wok pan on stove there's just no competition. And that flat top also yields a more even browning on all the ingredients. I wish I had one, could just cook a huge pot of stew on sundays and eat it all week with sandwiches on the side.
I guarantee you just bc you went to culinary school kid your ass don’t know shit about a real gumbo this isn’t that rice and gravey stew bs from up north in Tennessee and New York 😂
I’ve made this several times on my Blackstone, it has come out perfect every time. I’ve had people change their plans at the last minute and drive 50 miles when they heard I was making this recipe, with a few personal touches of mine. Highly recommend this dish on a Blackstone
Im a Mitchell too, but not from Louisiana. I’ve always enjoyed Cajun food, especially gumbo. Man but yours looks good… lol, i could smell it while i was watching you fix it.
@rivabenzikri77 Yeah, usually you just add oil and let to heat up, then add your flour and constantly stir until it becomes the color you want it. This is what the call a dry roux, which has a different taste and I believe thickens it more since it's more flour than oil instead of the 1:1 ratio of a normal roux.
To be honest let's just admit how fucking cool this guy is. He reminds me of my grandpa who passed away 7 years ago. I'm 35 Now and have a family. I like in a remote area of Tennessee but my children are 11 years old. I've been through my whole life with my grandpa, he reminds me of him. Even at 83 years of age he never stopped living life. This guys reminds me of him so much.
Great Gumbo video... I'm a fan from your show Swamp People. This was my first viewing, so I have some catching up to do. I hope to see cook some gator. I really miss you and the other guiys hunting gator on tv. Look forward to see the rest of your cooks.😊
I’m from South Mississippi and we know a little something bout gumbo over here. Thankful for our neighbors Cajun food. It’s among the best in the world.
I stopped watching the alligator show along time ago but it's great to see Bruce doing well. I live in Baltimore so we don't have a lot of gumbo around here. Bruce's looked great. Thanks for sharing.
I've made gumbo a million times and have never seen the roux started with dry flour not to mention being self-rising. I now have to reevaluate my process.
Bruce, you got me addicted! It’s 10:30 at night and I just got back from fishing. I just ate the last of my salmon cakes you showed me how to make the other day now I’m watching you make this gumbo and going to make it soon on my Blackstone.
Mom made gumbo for 65 years. (She could cook anything) Having polio, she missed a lot of school and learned at home, then she cooked at a restaurant in Houma. You couldn`t pass in front of her house looking hungry ;- )
Hi man, Bruce, I'm a Swiss guy, far a way from the Missisippi, but intuitively I make Gumpo the same, without that anybody told my so. Thanks a lot for this episode.
I saw this on my tv TH-cam channel. It gave credits that aren't given here. WTH? Nathan Lippy, this is incredible directing. CJ and Ethan. Incredible video and editing. Bruce is the real deal and you guys recognize that. This Blackstone video is the best Blackstone has ever done. Kudos to corporate. This video is brilliant on every level. This video is so incredible I had to come to my computer because it was the only way I could say this. Nathan, CJ , Blackstone Betty, Sarah Glover, Todd Toven, Bruce Mitchell.....you guys have made Blackstone what it is. Could've been Camp Chef but it was Blackstone. Thankfully Blackstone made the best griddle and chose you guys to represent the best griddle ever... I am so appreciative and in awe. You are doing world class work. Own it...
Love this man!!! Bruce from the Bayou!!! He's a great cook and often featured him cooking on Swamp People!!! A true Southener with a real love for Southern cooking!!! Would love to try his Gumbo!!!
My appreciation and respect for the roux has increase exponentially. Hello, griddle (yes, you flat, rectangular, purveyor of flavor, you....) and hello roux making. It's gonna be epic. This Hoosier boy has had an epiphany. Thanks, Bruce.
Bruce, I’ve been looking all over the country food Boot Camp 10 hamburgers and I don’t know what to look for. I really like to learn how to cook it. It looks delicious from your videos. This is Tim Everhart from Tennessee.
Nice to watch you make another variation of Gumbo. The was some mighty dark roux. Back in the day, I cooked with Chef Paul Prudhomme and man, he loved his roux. Cajun Magic. Let's get cooking.
So glad I found your channel. Being a Cajun way up here in Maryland I can't wait to go back and visit all the relatives in Acadiana Cajun Country. Love Gumbo grew up on Gumbo and all that Good Eatin shah. Thanks for sharing your Awesome Gumbo recipe shah
I lived in NOLA eight years. Gumbo is one of my favorite dishes. It's good to know about the roux you made Bruce. I will try out the way you make it. That looks very delicious 😋. Greetings from Puerto Rico 🇵🇷.
wasn't expecting much, but then I saw flat-top roux. I've made roux a million times, until now I thought baked roux was the pinnacle of roux-technology. Bruce out there moving the chains! and I want every viewer to understand how next level that is.
Bruce needs his own cooking show. I'd watch the hell outta it.
Darn right! I’m down for his own show!
I thought this was
@@tnsmokeboyz4622 me too. kinda disappointed but now im putting a flat top on top of my grill and making gumbo like this for ever.
I think that's what this is.😎
He has his own TH-cam already
That is the most beautiful roux I seen in my entire Louisiana life.
Way to fcking much for that little pot though 😂 shit going be thicker than molasses 😂
Also roux is made with butter,not oil
@@NFLjunk79 also, roux is browned flour, how you get there is open to interpretation.
@@NFLjunk79u are dense
Everytime I watch Bruce, I feel like I'm just sitting with an uncle or something listening to him talk.
I live about 5 minutes away from Bruce. Dude is a genuine fella and the real deal. See him making groceries often lol
I know you're from his neck of the woods simply from you saying "making groceries".
I make groceries too 😅
Bruce is my favorite Blackstoner!
Who’s with me?! 🙌
Snoop dog is my favorite blackstoner.
@@psideresider8308 *rimshot*
Hungry Hussy is the best
An jerry is my favorite musician
@@psideresider8308 can’t argue with that ma boi
This guy brings a certain humility and authenticity to cooking. A seriously fantastic cook!
Cuisine like my old farming grand ma and grandpa
They cook anything God allows them to have
Agree,I would watch his cooking again and again.
OMG, watching this genious chef from the UK 🇬🇧, that's how to do it !
Bruce needs his own show I would watch this guy all day long
He’s no stalekracker
Scrubbing up the goop with water and adding it to the pot, now there's a man after my own heart 😁
Bruce is my favorite swamp person.
i always loved the idea of gumbo. “its everything” as a low income kid, growing up those were the best dishes, anything my mom could throw together just to fill out stomachs 🙏🏽
So a gumbo is low income food man gtf 😂 you’re weird af just for saying that dumbass bs 😂
Gumbo is truly a gift to humanity from heaven. Period.
I'm not from Louisiana and i love gumbo it good stuff
Nah mate - people made it, so props to people …
IKR!
I’ve lived in south Louisiana and cooked gumbo my whole life and never seen a roux done like that. Absolutely awesome. I’m trying this roux this week!
I worked for tidewater and a man told me he would put a whole sack of flour in a cake pan and bake it in the oven till it got as dark as he liked it then store it in a Mason jar till he was ready to use it.
you should make a video also, I am trying to learn how too. I can't seem to find a restaurant that would make authentic gumbo here in Corpus Christi, Tx
I cook mine in a frying pan in the oven
@@ronnierocha9894 I use the skillet method on top of the stove, oil and flour, and here's a little secret, the darker the roux the better the flavor and the more roux you use will make it thicker you have to find just the right spot lol.
That’s how they do it in restaurants. Gotta be careful in the oven. Flour can self-immolate. Definitely better to do that outside.
Lived in the south too, OMG never seen anyone do that to flour!!! Amazing, too cool. Never look at the griddle the same again! And I totally miss the south, live in Colorado now. Need to go back to living on the water again.
Never seen anybody make a rue on a flat top let alone start out with dry flour first. Awesome
Bruce is not a stingy man. He gives out good vibes no matter what he does.
I obviously grew up in the wrong state(SC)😁 bc I would be the bestest cook had I grew up in Louisiana with great chefs like Mr.Bruce❤❤Thanks for sharing!! I was ready for my bowl 🥣 😂😂😂😂🎉🎉🎉🎉❤❤❤
Slide like in like we know what we're doing.. freaking priceless
Met Bruce a few years ago. He and his wife were such kind genuine people.
@@dannydef14ateate
Not always, no.
I'm not into cooking but for some reason I can't stop watching this dude
Wow...have lived in Louisiana 50 years. Spent 30 of those cooking in many styles of restaurants. Have cooked gumbo countless times. But that roux cook was one of the coolest thing I've seen in my time.
I concur! I was mesmerized!!
For real. I was like, it never looks like that when I make roux and I like to make a dark roux too. I’ve never added oil like that, I’ll have to try that, plus I only have a deep pan I cook it in, not a griddle
@@baptizednblood6813 Good taste in music you got there.
LIVE WATCHING FROM 🇰🇪🇰🇪 KENYA 🇰🇪🇰🇪🎉🎉🎉🎉🎉
I could watch bruce all day long and listen to his stories.
The best cooking yt channels are like these. Good genuine people who just like to make food, enjoy it, and what others to try and make it themselves. Respect.
Amen 🙏🏼 I feel the same way
Bruce, you are the Bob Ross of Southern/Cajun cooking. Love ya man!
Happy little shrimps!
Put this man in the category of "good as gold" and "salt and grain of the earth" !
Bob Ross of cooking "Now all we have to do is hurry up and wait".
Simple and amazing just like the video
i have never seen someone make a roux like that, one of the best looking roux's ive ever seen lol
I’ve been making roux for a good 20 out of the 37 years of my life, and I’ve never seen a roux made this way. This is genius! I will be trying soon.
Yeah, that's super handy and fast for a big pot of stew for sure.
Compared to my usual pot+wok pan on stove there's just no competition. And that flat top also yields a more even browning on all the ingredients.
I wish I had one, could just cook a huge pot of stew on sundays and eat it all week with sandwiches on the side.
Super fun to watch and listen to Bruce!
Give this man a show!
Its not everyday I learn something new about cooking, i've never seen the charred flour oil trick before.
culinary student here. this guy knows what hes on about with that wet rag under the cutting board and roux. kickass guy
I guarantee you just bc you went to culinary school kid your ass don’t know shit about a real gumbo this isn’t that rice and gravey stew bs from up north in Tennessee and New York 😂
I've never seen a roux like that in my life. This man's a wizard
Señor Bruce - looks amazingly delicious. Great idea of using the griddle with the prep. Greetings and respect to all from Durango Mexico 🇲🇽
Yes. Where can I'm gonna' get a full grill griddle to fit my son-in'laws smaller size BBQ grill if I can. Hes loving cooking on it.
Im in Durango Colorado right now 🇲🇽🇲🇽🇲🇽
Hhinfo
Hey Mexico greetings from Canada, hope yall are staying safe out there! 🇨🇦
@@kevinpickford8714 greetings to Canadian brothers and sisters. All the best.
Made my roux like that today on my Blackstone Bruce and I'll never make it in a pot or pan again. Thanks for this video!
I’ve made this several times on my Blackstone, it has come out perfect every time. I’ve had people change their plans at the last minute and drive 50 miles when they heard I was making this recipe, with a few personal touches of mine. Highly recommend this dish on a Blackstone
What a great idea to brown the flour on the grill before start your gumbo.
I like the little tidbits history and stories he provides when he is cooking
Im a Mitchell too, but not from Louisiana. I’ve always enjoyed Cajun food, especially gumbo. Man but yours looks good… lol, i could smell it while i was watching you fix it.
That's freakin amazing,I've been making Roux most of my life in a Professional Kitchen and never even thought this could happen!
Very smart Bruce🙌.
Just don't use self rising flour
Are you really going to tell me that is just browned flour and oil
@rivabenzikri77 yeah!! It's important for a good gumbo
@rivabenzikri77 Yeah, usually you just add oil and let to heat up, then add your flour and constantly stir until it becomes the color you want it. This is what the call a dry roux, which has a different taste and I believe thickens it more since it's more flour than oil instead of the 1:1 ratio of a normal roux.
He got good intentions but I wouldn't eat that bucket of slop..have fun with that.
To be honest let's just admit how fucking cool this guy is. He reminds me of my grandpa who passed away 7 years ago. I'm 35 Now and have a family. I like in a remote area of Tennessee but my children are 11 years old. I've been through my whole life with my grandpa, he reminds me of him. Even at 83 years of age he never stopped living life. This guys reminds me of him so much.
first time watching. only 3 minutes in. this guy is the Bob Ross of cooking. that's the feel I got
This guy is super chill and that looks like a damn good meal too
Thank the lord for blessing us with Bruce. I'm going to cooking this this week for my family brother. Thanks again from Australia. God bless you.
Thank you Bruce, I like watching you cook. 😊😊😊
One of the best!
The technique of browning /toasting the flour first is a new one for me, definitely trying it next time. Thanks for the recipe.
can do the same thing in the oven turn the flour every hour.
@@chad77657 oven would take a lot longer to brown the flour. If you don't have a Blackstone you can use the biggest pan you have
@@bigboat8329 if you making it by big huge batches in the oven its worth it.
Really new to you? Never heard of a dry roux?
@@chad77657 yeah huge batches to store for later would make sense
He's brilliant! Can't wait to practice that roux.... 👍🏼
Because of Mr Bruce I learned to make biscuits and gravy with a deer thigh it was good 👍👍👍👍🤤
Great Gumbo video... I'm a fan from your show Swamp People. This was my first viewing, so I have some catching up to do. I hope to see cook some gator. I really miss you and the other guiys hunting gator on tv. Look forward to see the rest of your cooks.😊
One of the best people Bruce is good at what he does.
I bought a 22" blackstone griddle because of you haven't fired it up yet but soon thank you so much love your show
Momma lived in Louisiana for 30 years rip . always made Gumbo Mmmmmm still Love it .Love watching you make Fixings. God Bless you Brother 🕊️🙏🕊️
I’m from South Mississippi and we know a little something bout gumbo over here. Thankful for our neighbors Cajun food. It’s among the best in the world.
I stopped watching the alligator show along time ago but it's great to see Bruce doing well. I live in Baltimore so we don't have a lot of gumbo around here. Bruce's looked great. Thanks for sharing.
I've made gumbo a million times and have never seen the roux started with dry flour not to mention being self-rising. I now have to reevaluate my process.
If Bruce had a restaurant, I would drive from Florida to eat there...
I'm from Australia and i would like to try some delicious looking Gumbo!
That is the most beautiful roux I have ever seen in a cooking demonstration. Absolutely genius!
Never seen it done this way. Usually stir it for 30 minutes 🤣
I can watch this guy all day !!
This man has a good heart. I feel it
Bruce is a master chef!
Bruce, you got me addicted! It’s 10:30 at night and I just got back from fishing. I just ate the last of my salmon cakes you showed me how to make the other day now I’m watching you make this gumbo and going to make it soon on my Blackstone.
Hi Bruce I made your bayou gumbo and it came out good for a northern boy. Thank you
Mom made gumbo for 65 years. (She could cook anything) Having polio, she missed a lot of school and learned at home, then she cooked at a restaurant in Houma. You couldn`t pass in front of her house looking hungry ;- )
Woooo...New Jersey yankee who's been to Louisiana a buncha times. Thank you, that was something special!
I love the "ON THE BAYOU" graphics Bruce!!! Genius!!!
This is the first time this 72 year old lady has seen rue made that way. Thank you ❤
Let us know if you give it a try!
Must live way tf up north in a blue state then 😂
@@BlackstoneGriddles I will
@@DavidBourque-qu5rp I’m from and live in Texas all of my life. Red state
This and the Jambalaya video is driving me crazy! I know what I'm doing this weekend. Thank You Bruce!
Hi man, Bruce, I'm a Swiss guy, far a way from the Missisippi, but intuitively I make Gumpo the same, without that anybody told my so. Thanks a lot for this episode.
I saw this on my tv TH-cam channel. It gave credits that aren't given here. WTH? Nathan Lippy, this is incredible directing. CJ and Ethan. Incredible video and editing. Bruce is the real deal and you guys recognize that. This Blackstone video is the best Blackstone has ever done. Kudos to corporate. This video is brilliant on every level. This video is so incredible I had to come to my computer because it was the only way I could say this. Nathan, CJ , Blackstone Betty, Sarah Glover, Todd Toven, Bruce Mitchell.....you guys have made Blackstone what it is. Could've been Camp Chef but it was Blackstone. Thankfully Blackstone made the best griddle and chose you guys to represent the best griddle ever... I am so appreciative and in awe. You are doing world class work. Own it...
Good Lord that nose is browner than Bruce's roux..................
and people wonder why southern food taste so good. no measuring of spices just what he feels is right. love the food.
Love this man!!! Bruce from the Bayou!!! He's a great cook and often featured him cooking on Swamp People!!! A true Southener with a real love for Southern cooking!!! Would love to try his Gumbo!!!
What a true American hero god blessed this country
It's like backwater hibachi! Looks delicious!
This bruce Dude is an awesome cook in my book 😉👍👍👍
I always liked this guy on Swamp People. . He was out there alone pulling them huge gators out of the water. . Bad ass man. .
Enjoy these videos especially with Bruce. He was my favorite on swamp people
My appreciation and respect for the roux has increase exponentially. Hello, griddle (yes, you flat, rectangular, purveyor of flavor, you....) and hello roux making. It's gonna be epic. This Hoosier boy has had an epiphany. Thanks, Bruce.
Never got around to trying Gumbo, this looks really good..
Love seeing Bruce cook on the Blackstone!
Bruce, I’ve been looking all over the country food Boot Camp 10 hamburgers and I don’t know what to look for. I really like to learn how to cook it. It looks delicious from your videos. This is Tim Everhart from Tennessee.
Nice to watch you make another variation of Gumbo.
The was some mighty dark roux. Back in the day, I cooked with Chef Paul Prudhomme
and man, he loved his roux. Cajun Magic. Let's get cooking.
Chef Paul was the Man!!
I like your videos man carry on. Making a gumbo using turkey necks & wings with a few other things . Thanks for sharing
Oh my goodness!!! You left my mouth watering for this dish!!!
My mouth is watering imagining how good that gumbo was.
Ok, I made this tonight. Easiest roux I have ever made, and the entire gumbo was delicious. Thanks!
So glad I found your channel. Being a Cajun way up here in Maryland I can't wait to go back and visit all the relatives in Acadiana Cajun Country. Love Gumbo grew up on Gumbo and all that Good Eatin shah. Thanks for sharing your Awesome Gumbo recipe shah
You know it’s good when , you getting hungry just watching him cook
I agree he needs his own show. Bruce miss you on swamp people hope you come back!
Bruce, you are such a genuine and amazing human being. Love from Sweden.
You’re the Bob Ross of blackstone cooking. I could watch you cook all day. 👀🤗
Thank you for bringing your food traditions to the rest of us.
Sir…. I don’t know you… but I love you! That looks absolutely delicious. This yankee salutes you!
First time watching and this guy is a natural. Could definitely see him on a network cooking show.
Where has this man been my whole life. Praise youtube
The production on your videos is great. It's like an actual cable TV show.
I like this this guy definitely needs his own channel😃
I lived in NOLA eight years. Gumbo is one of my favorite dishes. It's good to know about the roux you made Bruce. I will try out the way you make it. That looks very delicious 😋. Greetings from Puerto Rico 🇵🇷.
wasn't expecting much, but then I saw flat-top roux. I've made roux a million times, until now I thought baked roux was the pinnacle of roux-technology. Bruce out there moving the chains! and I want every viewer to understand how next level that is.