When I was poor in college here in southeast Texas we would make “Ghetto Gumbo”, which was just roux and rice. Gumbo was intended to make whatever scraps you had go a long way. We always had flour, oil, and rice.🤣
*Hey… SOUTH Louisiana here! You nailed it. Potato salad YES, okra.. for me, half as much and you gotta pan fry it first or it’ll make your gumbo slimy. I serve mine on the side.*
I'm originally a Hoosier, but I've lived on the Gulf Coast for the last 25 years (currently L. A. (Lower Alabama), specifically Mobile). I worked in south Louisiana for 13 years. In that part of the state it's ALWAYS served with a big spoonful of Yellow Potato Salad, and it's the BEST!
just a tip: with the okra it is best to add a little hot sauce (or vinegar) let sit 10-15 minutes and then sauté them in a separate pan. It greatly reduces the slime factor.
Hello Chef. I’m born and raised in New Orleans and I think you did a great job on the gumbo. But there are a few things I want to touch on here, I’ll list them (this might be a bit long so bear with me, please): *gumbo (written in French as gombo) in the French language is translated to okra (type gombo in any French translator, it will say okra) and the first gumbos were very okra heavy and primarily made of okra, hence the name. However, the term has evolved to become “any everything stew with a roux”. So gumbo has multiple meanings now and okra is not mandatory anymore in the dish gumbo. In fact, chicken and sausage gumbo usually doesn’t have okra (but you can put it if you like it). We also have a green gumbo called gumbo z’ herbes (gombo aux herbes in French) made of greens and multiple meats and a roux, which does not have okra so that’s an example of another okraless gumbo. Gumbo z’ herbes derived from the French soup called “potage aux herbes”. Gumbo (in French, gombo) developed multiple meanings in Louisiana. Outsiders usually don’t understand this and can’t get pass the meaning of the name. *roux - the color of the roux is an old penny in a traditional New Orleans roux (medium roux), and a Hershey’s chocolate bar (dark roux) in Acadiana (region just west of the Greater New Orleans area). However, in New Orleans you can find both nowadays as the one from Acadiana has migrated to New Orleans with folks from Acadiana who took up residence in New Orleans. *Roux/Okra/Filé - I’ve never heard of one side of the state uses roux and the other uses okra and filé. We all use all three at different times and roux is in most of them. Usually it’s roux + one of the other two, so roux + okra or roux + filé. A gumbo without roux just isn’t as flavorful and that’s why most gumbos have a roux. Normally due to tradition we don’t mix okra with filé. This stems from the old days before refrigeration in which one used fresh okra in the summer (when it was available) and filé in the winter when okra was not available. Due to this, filé gumbos used to be seen as winter gumbos (and still often are) while okra gumbos were seen as summer gumbos (and still often are). This is why gumbo evolved to not having okra mandatory, because one just couldn’t get fresh okra in the winter before refrigeration. Nowadays we make any of them in any part of the year because of refrigeration. However, we usually stick to tradition and never mix okra and filé in the same gumbo. Eggs - this ingredient is not common, but it is acceptable in some regions but in most you may get dirty looks. It’s the same exact scenario with the tomato in a gumbo. You usually see eggs in a gumbo among some folks in Lafourche or Terrebonne Parish, but it’s absent most of the time across Louisiana. Tomato is usually only found in the Greater New Orleans area and even then usually in just a seafood gumbo (but not always among some folks). And lastly, people often mislabel cultural aspects of our culture and people. Cajun (Acadian) is an ancestry in Louisiana based on a migration group. It’s the same for the French, Québécois, Spanish, French Caribbeans (whites, blacks and mixed race Caribbeans), Germans etc. that settled Louisiana. All of our food is a mixture of influences from all of these peoples. Not everything is Cajun, actually most of it is not since most people in Louisiana are a mixture of ancestries (including those that identify as Cajun) just like the food and culture is a mixture of influences. So, just putting it out there…the reality of it is not very Cajun. I never call anything in Louisiana Cajun except the Acadian immigrants that came to Louisiana. Usually when people mislabel things as Cajun vs. Creole, they really just mean Acadiana region style vs Greater New Orleans style. I’m a white Louisiana Creole. I’m part Cajun, but mostly not like many Louisianians. But even Cajuns are white Louisiana Creoles so it can be confusing for some.
I was going to comment on about half of what you just said (as a native, myself)... and I actually learned a few things from your comments. Excellent sharing of the history and culture in a positive, respectful tone. The only bit of tradition I'll add that is also very commonly missed by non-natives, and even many natives: many Cajuns dislike "mixing land and sea"; i.e. andouille and chicken in a gumbo is fine, but andouille in a seafood gumbo is a no-no. On roux, I'll add a recent discovery for me: when I heard about a method for making "dry roux", i was intrigued and tried it, but while it yielded a very dark roux, it still had a bit of the flavor of uncooked flour, and it didn't thicken for squat. I experimented more, and this is how I now make a roux (bear with me, I promise): start by making a dry roux: 2 cups of flour on a sheet pan at 425 for 45 minutes, stirring every 15 (especially the corners).. For the first 10, it'll smoke like crazy, so windows open or fan on high. That dry roux will end up looking like hershey's cocoa powder when done. it'll keep in an air tight container for a long long time. Now, when you're ready to make a proper roux, heat oil as you said, but mix your dry roux about 2 to 1 with regular flour, then cook it as you would a normal blonde roux, in terms of time... for me that's low/medium-low for about 20 minutes. It takes the unfinished flavor from the dry roux, and what you end up with is a much more complex roux with strong thickening power in half the time. Seriously... if it stands up to duck and andouille on flavor and still thickens, it's a winner.
I recently made a big pot of gumbo and did a lot of research about methods and recipes. Yeah, my mind was blown by learning the potato salad thing too! Didn’t try it this time but your reaction sure makes me want to! Thanks, Chef!
The potato salad is the best! I was fortunate enough to live in LA for a few years and learned to make all this stuff from my in laws, hahah. I brought the cooking back home with me to Kentucky.
My great aunt from Louisiana taught my mom and me how to make gumbo (back before there was Tony's seasoning in the North). She used butter, sometimes oil. Butter works fine, just have to keep the temp low and stir constantly. Fat and flour is what you need and the secret is, as you said, make sure it's dark, that's where the flavor is. On a good day, she'd use lard or bacon grease dripping. Though will admit, never had it with potato salad, only over rice.
I use bacon fat. I also think that it should have okra if only for the extra thickening. A light roux has more thickening power but less flavor. The darker the roux the more flavor and the less thickening power. 🤔🤓🍻
@@alsaunders7805 Okra is for if you want an okra gumbo. But if you want a filé gumbo, then no okra and if you don’t want filé or okra, then just the roux. Those are traditions. The roux should be the color of red penny for a New Orleans style gumbo and the color of milk chocolate for an Acadiana area gumbo.
I learned gumbo on the north shore of Lake Ponchartrain (so?). An Army buddy took me home for the weekend. Mama taught me roux...after roux...after roux until I got it right. We did oil, butter and bacon fat...separately, of course. She taught me summer (okra) and winter (fíle). She taught me chicken/sausage, seafood and a very tasty and quite filling veggie version that could easily be vegan. I am native to western Washington. Every now and again someone will pop up with store bought gumbo and sing it's praises. When I roll my eyes at the nasty muddy taste, I often hear "What? You can do better?" Damn straight 😂
Cajun here, you nailed it. I sautée the veggies when the roux is done and add the meat after, bout 45min tasting and getting my liquid to taste and thickness. But this, is definitely a Gumbo, and looks yummy!
Louisianan here and gumbo connoisseur. Over the last few years I have been enamoured with how others make their gumbo and I like you combined a couple of different people's version into your own. My family for example uses the 10lb bag of leg quarters so the gumbo is all dark meat and we also make the stock the same way from boiling the chicken to accomplish both the stock and cooked meat. One tip I would use is once you invite the stock back in, drop all those bones in too before adding the meat to let it further sap into the roux adding even more flavor as you cook out the flour taste. Then when it's time to add the meat and sausage, remove the bones. Regarding potato salad: It is 100% a thing that I have noticed more in the 337 area code of LC and Lafayette. Regarding egg: Once again people do this, although the exact location I am not as familiar with.
Been making gumbo dozens of times a year and perfected the techniques and in my opinion you nailed it. Vegetables separate and mix with roux AFTER, little bit of stock and stir, little bit more stock and stir, brown the sausage and cook the chicken BEFORE adding to the soup, slightly less oil than flour for the roux!. Nice work!
That’s how im used to seeing it. Ive never seen it in gumbo. I think it’s a regional thing. They don’t do that in New Orleans. I lived there for 10 years. Gumbo is one of my favorite things to make 😊
Holy crap...been saving scraps for home made stock for years, been watching TH-cam cooking videos for years...and this is the first time I'm seeing someone who gets it.
I am giving this a shot. I have made gumbo a dozen different ways and I can't pick a winner - maybe potato salad is the missing element for me. Great channel.
Potato salad, and hardboiled eggs?? This takes the comfort to a whole new level, as well as the protein value, wow. I must now find about ten people I like (which is a challenge), and feed them all up. Thank you for this!
HMMM? Coincidence? I made big batch of Gumbo for my adult grandson, Yesterday. I think I make a pretty good Gumbo. I've received nice complements on it. That being said, I watched your presentation today, and gained some insights from your research and applications of culinary techniques. Thank you. It'll be awhile before I make it again, I live alone now and have too much Gumbo on hand. But the next batch will be yours. Guarontee! Yes, Justin Wilson. Let me toll you bout dat! Thanks!
Thank you for sharing your gumbo recipe. Technique is key and you nail it brother. I learned a few techniques like the cooking all in one pot etc. Thanks again chef!👍🇺🇸
LOL.......well i'm impressed big time.....comment ca va Parisi.....this is as good or better than anyone down here in the swamps, my friend!...i've gotta take a look at your other recipes, too!
Being From Louisiana and eating it all over the state, all gumbo has roux in it. The roux may be done differently according to region. But it all has roux in it
We always broke a few raw eggs in the gumbo as it was done cooking, they cooked in about 2 minutes and were like hard-poached eggs with all the flavor of the gumbo. love them!
Bbaaawwwww!! I’m so impressed! You have definitely done us justice with the potato salad AND the hard boiled egg?! My mouth dropped with a huge smile when I saw that! Come our short season winter I’m giving yours a try to the T! 😁 Laissez les bon temp rouler my friend! 🎉🎭🟢🟡🟣🎉🎭
Also for making roux, a super simple way is to get the oil and flour mixed together then bake it at 400 degrees for 20 minutes or until it’s as dark as you like. Meanwhile you can prep everything in the meanwhile. It doesn’t burn the roux and cooks perfectly even.
As a registered south Louisiana coonass this gets two thumbs up. Things I do different is cut the sausage into coins and leave the skin on so it holds together. And cut up the chicken first and brown it before boiling for stock also don't debone it or put the bones in a cheese cloth bag to cook in the gumbo and make for easy removal. The rendered skin fat and fond is an extra kick of flavor. Once it is all mixed and flavored, boil on med/high heat about 30 minutes then kill the heat completely and add some ice to cool it down. Let it cool and rest for two hours then bring it back up to a simmer and serve. Reheating intensifies the flavors.
As I grew up eating that stuff -- Looks good! The one thing I would say is that you should cook it low and slow for at least 3 hours after bringing it down from a boil; You wanna get rid of the flour taste. Gumbo is one of those dishes that tastes better the longer you cook it, and even better the next day! It benefits from a long cooking time. You can always add more stock if too much liquid cooks off.
Why are some people hating on his Gumbo 🤣🤣 I mean you know not everyone in Louisiana makes it the same! I have several relatives from Louisiana and all of their Gumbo is different in some way and even some I don't like lol. My grandmother was from New Orleans and she made the best to me. Also even if you don't see this as traditional Gumbo it sure looks good whatever you want to call it 💯😁
I’m from New Orleans, born and raised and my grandmother told me “there are as many ways to make gumbo as there are people in Louisiana that cook it”. This was an exaggeration of course but it was meant to say that there are many versions of gumbo in many styles in Louisiana and none of them are wrong, just a different style. My great grandmother used to say “the only wrong way to make gumbo is the out-of-state way!” Now this was the best advice!!!
As soon as I read the title, “Forget all the others, THIS is how you make gumbo “. Well, I thought, there’s a bold and stupid statement. Then he threw carrots in the stock pot 🤦🏽♂️
@@sport07-o2l It’s ok if carrots are in the stock, as long as they are not in the gumbo. Most prepared stock from the grocery store has been made with onion, celery and carrot, the classic French mirepoix. But when making the gumbo, it should be the holy trinity of onion, celery and bell pepper and no carrots. I’m from south Louisiana.
I'm Cajun, and originally from Lake Charles. That gumbo looks pretty good! The thing about potato salad and gumbo is that it's a very particular type of potato salad. It's not the mustardy type - I would describe it as dressed up mashed potatoes. It's not slimy and yellow or chunky at all. Look up "gumbo potato salad", it's a different and very wonderful thing.
@@ChefBillyParisi I've tried many many variations and made many different variations myself. A couple of things you might try for your next round...roast the bones and veggies in the oven before making your stock. Also experiment with different fats like duck fat or clarified butter. Wouldn't recommend regular butter because of the low smoke point. That's the cool thing about gumbo...you can try so many different tweaks. I knew it was going to be good when I saw you had real andouille. You can immediately tell because it's more of a coarse grind and not a fine grind.
Bravo on the gumbo ! job well done. Side note. Boiled eggs were a staple in Cajun cooking starting back during the great depression. It was a great source of protein in a time where money was scarce, and food had to be stretched to the maximum. However, it generally wasn't used in gumbo's. boiled eggs were used in stews.
So many ways to make gumbo! I ditch green bell pepper for poblano and jalapeno. Mashed potato instead of rice. And I dry roast lots of flour ahead of time saving 30 minutes of whisking and all that oil. The flour lasts forever in the freezer. Thanks!
I lived in Lafayette, LA for a few years and the ladies up in the Proof Department at Bank of New Iberia took it upon themselves to teach me how to make gumbo "the right way" as they recognize it. They felt sorry for me because I was raised outside of Acadiana and couldn't know any better. According to these Acadian ladies this is how it might be made in a CREOLE kitchen (Think New Orleans) NOT Acadian (sic 'Cajun) cooking. Chicken YES, Andouille YES, Onion Bell Peppers Celery YES, Gumbo File YES, Dark Roux YES, long grained rice YES, No Okra, NO Potato salad. Your recipe sounds delicious to me but I know some old ladies that wouldn't agree this is how you make gumbo... LOL
Your gumbo looks delicious! The roux was perfect for a chicken gumbo! We only put okra in shrimp/seafood gumbo & very few people put potato salad in theres. It’s usually served with rice with a sprinkle of file on top. I would eat your gumbo any day!
there are so many "at home and test kitchen" cooking videos out there now. I have to say, I absolutely love yours. I started cooking in restaurants when I was 11 years old, got my degree in culinary arts, and even opened a few restaurants for a few people. Love the simplicity that your bring, to your show. If you don't mind the question, where about are you from?
I know it’s been a year ago since you posted this so I don’t know if you’ll receive this message. I was taught how to make gumbo years ago by my Momo. She’d go out in the yard and she would get herself a “yard bird” and ring its neck. There were feathers to pluck and the chicken to clean. She would say to me, “we are going to make poor man gumbo tonight”. She taught me to make a flour and oil mixture. Equal amount of flour and oil. It took low heat and stirring for about an hour to make the roux how she wanted it. You ‘d cooked it slowly until the flour and oil became a dark nutty brown. She added water until the mixture made a gravy (as she would say.) Then we added the chicken and other herbs, etc.. everything stewed together untill the “yard bird” became tender. When everything was delicious and tender, she served her gumbo over rice. It was absolutely delicious!❤
Like some others, I think I make a good Gumbo. Having said that, I like your sequence better than mine (minor, but better). A word about ROUX - I have gone to doing a dry roux. It's hands off and can be made ahead in the oven and keeps for almost ever. CBP I thank you for your approach to cooking at home. My interest in home cooking encouraged my grandson to go to culinary school. He's working in a really nice restaurant now. Thankfully. It's a tough business. The Cajun folks I worked with back then (1950s) included ham hock, or smoked meats. I don't see that anymore. Sounds Like a experienced cooks replying to your presentation. What do you all think?
The most important part of this dish are the Cajun seasonings. Boiled chicken is not for me. I like seasoned, cubed chicken pieces seared in a little oil. You could also add some shrimp to this dish. I like a heartier soup, my vegetable pieces are larger and not cooked as long so they are not mushy. I am excited to make it again and add the potato salad, great tip, thank you!
In Cajun country we make it just like this, maybe a little out of order, and minus the red bell pepper (but I don’t hate it)…. Never put tomatoes. Also, we do eat it with potato salad, depending on who made the potato salad, but with the rice as well, along with a sleeve of saltines or ritz
@@paulorr9262 No, not really. Cajuns were the Acadians that settled sections of south Louisiana. However, they intermarried with the groups that were already in south Louisiana once they arrived. Folks that claim to be Cajun today are not these people, but are the result of that intermarriage between ethnic groups in south Louisiana. And to add to that, in the supposed “Cajun country” there are other peoples that don’t have any Acadian ancestry such as other whites whether they have French, Spanish, German or British/Irish ancestry, blacks, mixed race people, filipinos and American Indians. Not to mention anyone from recent immigration families like vietnamese, hondurans or mexicans. The area is far from being “Cajun” and super far from being real Cajun (Louisiana Acadian). So that’s why I giggled because I get a kick out of the term because I know the history of south Louisiana and its people.
Sasse bon! I add diced tomatoes to mine, but the potato salad is definitely a downlow hack that ONLY natives know about. Dont be afraid to mix and match, the real meaning of the word "gumbo" is, "yeah sure, go ahead and throw some in!". I like to use jambalaya instead of rice sometimes when I have some leftover in the fridge. Takes it to a whole new level.... flavatown baybee!
Every Cajun has his own recipe. Mine: one yellow onion diced, two green peppers diced -cook on medium heat. Add 2 lbs chicken thighs diced and 2 lbs smoked sausage sliced. Add salt pepper, cayenne pepper, red pepper flakes, onion powder, garlic powder. Cover and let cook down on medium. Cover wig water bring to boil. Make rough with all purpose flour and vegetable oil in cast iron pan. Introduce rough to boiling water small quantities at a time. Break down. When thick as you like add okra, shrimp, crawfish. More salt, garlic powder, onion powder and pepper. Louisiana hot sauce, let sit an hour. Soooo good!!
I subscribed to your channel because you're very detail oriented in your cooking. We both know it's the little subtle details and layers of flavor that sets one dish over the next. I never knew about the boiled egg potato salad idea. I look forward to watching your other videos.
Got a hybrid of cajun and creole gumbo here but nothing done really wrong. Man's gotta go to Charlie G's in Lafayette and see what that black oil does 😍
I can dig your version. Sometimes I'll just grab a rotissy chicken from walmart if I don't feel like browning chicken thighs. I take the casing off and brown my andouille sausage. I've decided to not get into the potato salad and boiled egg fight !! That's a very very personal decision in South Louisiana lol ! Long as the gumbo does not have the consistency of vegetable soup and no major veggies I'll eat a bowl. Also, bigger pot ! If I'm cooking for myself and maybe 2 other people your pot will work. More than that and I got to pull out the big heavy bottom pot.
I make mine w/ dry roux....basically flour baked in oven until brown and nutty smelling. Works fine and a lot easier, plus no added neutral oil. I actually like okra. Good breaded w/ spicy cornmeal and pan fried too. I grew up in the south (but not NOLA) and have come back to embrace a lot of southern style foods. Ran away from them as young and snobby to learn classical French and Italian. (just a fairly serious hobbies cook.....not a pro)
I had a neighbor from the south who made gumbo very similar to this once - even with the hard-boiled eggs. He finished his with a shots worth of soy sauce at the end.
Love your recipes, Chef. Some other chefs recommend skimming the fat from the top periodically while it's simmering. Is that for health reasons, taste, or other? What is your preference?
Live in South Louisiana and my pops gumbo has won multiple blue ribbons. Recipe is very similar to this, cooking in the fond from the sausage definitely adds an extra layer of flavor. Honestly don't think making roux from scratch is worth it, roux from a jar is usually just as good. If you want to try a twist a few jalapeños actually compliments the flavor quite well, that ain't cajun tho haha
I am NO chef, but thanks to TH-cam videos such as yours, I have learned quite a bit in a few short years. I love gumbo and have tried to make my own in the past following other recipes, but wasn't "thrilled" with my results. I want to try yours and am preparing to do so, but managed to sidetrack myself thinking about chicken stock vs chicken broth. I followed your directions on the chicken broth and it came out quite good for my daughter's chicken noodle soup, but after reading your article on stock vs broth, I am wondering why you choose to use broth in gumbo vs stock, since it APPEARS stock is more rich in flavor? Thank you in advance.
I made this came out so good I made sure to take my time and made it with love for my girls now I just need the recipe for the tater salad please and Thankyou
I am both cajun and a chef. The process is bass ackward. Roux first, then veg straight in roux, next stock. If i use okra, then i usually smother or fry it first to kill the slime. That must have been a snot slimy gumbo. File is a personal preference. Also, the only time that i have seen creole mustard in potato salad was in creole potato salad from new orleans. Here in acadiana we use frenchs yellow mustard. One last thing, when i make such a gumbo, i debone the chicken raw, make my stock out of bones, and poach the chicken in the gumbo so that the chicken has texture and more flavor...
Born and raised in Louisiana, my grandma, aunts and mom all had their own recipes. It’s all good, this one looks fantastic. 😎👍 When you say vegetable oil, what exactly are you using?
Everything about this is great, but i don't love making chicken broth in only 90 minutes. In a pressure cooker sure, but on the stove I don't think that is long enough to extract that chicken as much as possible.
A good friend grew up in cajun country and he told me most of the stuff that we think of as cajun food just isn't. Pot roast. That's real cajun. Didn't believe it, but on a trip to New Orleans once, I started to notice pot roast was on all the menus. I ordered it and, wow, it was good. Might be the same kind of thing as putting potato salad in gumbo.
There is a history with folks adding eggs, poor folks in Louisiana when the meat ran low the next best thing was to add boiled eggs to it, it was a way to stretch the protein source and feed a big family, some traditions never die, folks still add eggs because of habit
What a great recipe! Years ago, I lived in Northwest Florida, which is called L.A. (not California, just Lower Alabama! lol)! We had many dishes that were influenced by true Southern country cooking of veggies and beans along with the Gulf Coast influence of New Orleans and Cajun cooking; with all the fresh caught seafood found in that area. Shrimp, oysters, bay scallops, crab with red snapper, grouper, and trigger fish , were all available in the morning as the boats came in from the night time fishing routine. This influenced what gumbo might have in it. You've brought back a load of great memories that I have from my time in that area. Seem like it's time to make some gumbo!!
I was just wondering do you have a go to place or online store where you buy your dried spices from? I used to get all of mine from the farmers market, but due to Covid it is now done which kills me because it brought in spices from all over the world.
What is jarred roux? Is it something you buy or something you prepare a lot of in advance? Can I buy it on Amazon? That andouille sausage looks similar to smoked ham or kielbasa. But I'm gonna find some. I'm gonna use a roast chicken and use the bones and skin for my stock. File powder might be the toughest, but ammozon probably sells it too. Can almost taste it! With rice.
I have never tasted Gumbo because I live in Europe, but somehow I imagined it 😂with shrimp 🤷♀️I’m not a big fan of Okra but it looked great , I would also eat it with the potato salad 👍👍👍😍
There's another Cajun dish that is called étouffée and is often made with either shrimp or crawfish. I had it while in New Orleans and it was soooo good. I've had it in other states and they could not quite compare to having it where it came from.
I'm sure this is good. I'm sure it tastes good. And yes, it's technically gumbo. However, there are some issues. If anyone wants to debate me on this I'll just refer you to my last name. For starters, cooking the vegetables in the fond is fine, but then you've got to use vegetable oil (or lard if you want it to be better) for the roux. Use the fond from both the sausage and the chicken, both fried, for the roux. Second, why no shrimp? Some kind of seafood. I don't like a lot, but shrimp is pretty much a must in my book. Also, fresh unshucked shrimp. Boil the shuck in your stock water then strain it out instead of cooking the chicken in the water and using that. Third, you don't need okra and file. They are both there for the same purpose which is to thicken. Fry the okra first so it's not as slimy, or just leave it the hell out and use file exclusively. The way I've always heard it told is that okra is for Creole gumbo, which is rich folk seafood gumbo, whereas file is what we use. Take that however you want to take it. Also, it is not your choice to put the file in during the simmer or in the bowl. If you put the file in while it's on the heat it is not going to turn out well. You add it in after taking it off the heat, and then add more in the bowl. Potato salad is fine, but it's not traditional. No reason to chop the chicken up that much. Just fry the legs and thighs and fry it up, obviously without any breading, and put them in whole. I have no idea why anyone would want to put chicken breast in anything so don't bother with them. Like I said, I'm sure this is good. But I'm going to keep making it like my daddy did.
I had to make this….couldn’t find Andouille so I got a Portuguese chorizo which is similar in texture to andouille, some smoked sausage and a “Louisiana” sausage. It’s a spicy sausage seasoned with Cajun spices. I also had to forfeit the gumbo filé…couldn’t find it. So I have a gumbo inspired dish in lieu of full blown gumbo. Still very tasty. I’ll have to get gumbo filé on line.
When I was poor in college here in southeast Texas we would make “Ghetto Gumbo”, which was just roux and rice. Gumbo was intended to make whatever scraps you had go a long way. We always had flour, oil, and rice.🤣
*Hey… SOUTH Louisiana here! You nailed it. Potato salad YES, okra.. for me, half as much and you gotta pan fry it first or it’ll make your gumbo slimy. I serve mine on the side.*
Oh thank you for that tip...I avoid Okra like the plague because of the sliminess, will try this out for sure. 🍜
@@michaelortmann97 The slime thickens the gumbo and makes it more delicious
@@markb869best way to break the slime down is to steam for 5min or until the slime turns into a demi-glace.
Omg my mother-in-law is from Harvey and she loves potato salad with her gumbo. I thought it was weird but then I tried it and DAMN! 🎉❤🎉
I'm originally a Hoosier, but I've lived on the Gulf Coast for the last 25 years (currently L. A. (Lower Alabama), specifically Mobile). I worked in south Louisiana for 13 years. In that part of the state it's ALWAYS served with a big spoonful of Yellow Potato Salad, and it's the BEST!
They're not served that way in New Orleans.
just a tip: with the okra it is best to add a little hot sauce (or vinegar) let sit 10-15 minutes and then sauté them in a separate pan. It greatly reduces the slime factor.
Hello Chef. I’m born and raised in New Orleans and I think you did a great job on the gumbo. But there are a few things I want to touch on here, I’ll list them (this might be a bit long so bear with me, please):
*gumbo (written in French as gombo) in the French language is translated to okra (type gombo in any French translator, it will say okra) and the first gumbos were very okra heavy and primarily made of okra, hence the name. However, the term has evolved to become “any everything stew with a roux”. So gumbo has multiple meanings now and okra is not mandatory anymore in the dish gumbo. In fact, chicken and sausage gumbo usually doesn’t have okra (but you can put it if you like it). We also have a green gumbo called gumbo z’ herbes (gombo aux herbes in French) made of greens and multiple meats and a roux, which does not have okra so that’s an example of another okraless gumbo. Gumbo z’ herbes derived from the French soup called “potage aux herbes”. Gumbo (in French, gombo) developed multiple meanings in Louisiana. Outsiders usually don’t understand this and can’t get pass the meaning of the name.
*roux - the color of the roux is an old penny in a traditional New Orleans roux (medium roux), and a Hershey’s chocolate bar (dark roux) in Acadiana (region just west of the Greater New Orleans area). However, in New Orleans you can find both nowadays as the one from Acadiana has migrated to New Orleans with folks from Acadiana who took up residence in New Orleans.
*Roux/Okra/Filé - I’ve never heard of one side of the state uses roux and the other uses okra and filé. We all use all three at different times and roux is in most of them. Usually it’s roux + one of the other two, so roux + okra or roux + filé. A gumbo without roux just isn’t as flavorful and that’s why most gumbos have a roux. Normally due to tradition we don’t mix okra with filé. This stems from the old days before refrigeration in which one used fresh okra in the summer (when it was available) and filé in the winter when okra was not available. Due to this, filé gumbos used to be seen as winter gumbos (and still often are) while okra gumbos were seen as summer gumbos (and still often are). This is why gumbo evolved to not having okra mandatory, because one just couldn’t get fresh okra in the winter before refrigeration. Nowadays we make any of them in any part of the year because of refrigeration. However, we usually stick to tradition and never mix okra and filé in the same gumbo.
Eggs - this ingredient is not common, but it is acceptable in some regions but in most you may get dirty looks. It’s the same exact scenario with the tomato in a gumbo. You usually see eggs in a gumbo among some folks in Lafourche or Terrebonne Parish, but it’s absent most of the time across Louisiana. Tomato is usually only found in the Greater New Orleans area and even then usually in just a seafood gumbo (but not always among some folks).
And lastly, people often mislabel cultural aspects of our culture and people. Cajun (Acadian) is an ancestry in Louisiana based on a migration group. It’s the same for the French, Québécois, Spanish, French Caribbeans (whites, blacks and mixed race Caribbeans), Germans etc. that settled Louisiana. All of our food is a mixture of influences from all of these peoples. Not everything is Cajun, actually most of it is not since most people in Louisiana are a mixture of ancestries (including those that identify as Cajun) just like the food and culture is a mixture of influences. So, just putting it out there…the reality of it is not very Cajun. I never call anything in Louisiana Cajun except the Acadian immigrants that came to Louisiana.
Usually when people mislabel things as Cajun vs. Creole, they really just mean Acadiana region style vs Greater New Orleans style. I’m a white Louisiana Creole. I’m part Cajun, but mostly not like many Louisianians. But even Cajuns are white Louisiana Creoles so it can be confusing for some.
Facts………!!!!!!!!!!!!!!
Couldn’t have said it better
This is fascinating info; thanks so much for taking the time to type it out.
@@a2ndopynyn Absolutely. This is authentic info, I’m a south Louisiana local.
I was going to comment on about half of what you just said (as a native, myself)... and I actually learned a few things from your comments. Excellent sharing of the history and culture in a positive, respectful tone.
The only bit of tradition I'll add that is also very commonly missed by non-natives, and even many natives: many Cajuns dislike "mixing land and sea"; i.e. andouille and chicken in a gumbo is fine, but andouille in a seafood gumbo is a no-no.
On roux, I'll add a recent discovery for me: when I heard about a method for making "dry roux", i was intrigued and tried it, but while it yielded a very dark roux, it still had a bit of the flavor of uncooked flour, and it didn't thicken for squat. I experimented more, and this is how I now make a roux (bear with me, I promise): start by making a dry roux: 2 cups of flour on a sheet pan at 425 for 45 minutes, stirring every 15 (especially the corners).. For the first 10, it'll smoke like crazy, so windows open or fan on high. That dry roux will end up looking like hershey's cocoa powder when done. it'll keep in an air tight container for a long long time. Now, when you're ready to make a proper roux, heat oil as you said, but mix your dry roux about 2 to 1 with regular flour, then cook it as you would a normal blonde roux, in terms of time... for me that's low/medium-low for about 20 minutes. It takes the unfinished flavor from the dry roux, and what you end up with is a much more complex roux with strong thickening power in half the time. Seriously... if it stands up to duck and andouille on flavor and still thickens, it's a winner.
I recently made a big pot of gumbo and did a lot of research about methods and recipes. Yeah, my mind was blown by learning the potato salad thing too! Didn’t try it this time but your reaction sure makes me want to! Thanks, Chef!
The potato salad is the best! I was fortunate enough to live in LA for a few years and learned to make all this stuff from my in laws, hahah. I brought the cooking back home with me to Kentucky.
Sounded strange when I first heard of putting potato salad in gumbo 25 years ago, but I'll never go back to plain gumbo again.
My great aunt from Louisiana taught my mom and me how to make gumbo (back before there was Tony's seasoning in the North). She used butter, sometimes oil. Butter works fine, just have to keep the temp low and stir constantly. Fat and flour is what you need and the secret is, as you said, make sure it's dark, that's where the flavor is. On a good day, she'd use lard or bacon grease dripping. Though will admit, never had it with potato salad, only over rice.
I use bacon fat. I also think that it should have okra if only for the extra thickening. A light roux has more thickening power but less flavor. The darker the roux the more flavor and the less thickening power.
🤔🤓🍻
@@alsaunders7805 Okra is for if you want an okra gumbo. But if you want a filé gumbo, then no okra and if you don’t want filé or okra, then just the roux. Those are traditions. The roux should be the color of red penny for a New Orleans style gumbo and the color of milk chocolate for an Acadiana area gumbo.
I learned gumbo on the north shore of Lake Ponchartrain (so?). An Army buddy took me home for the weekend. Mama taught me roux...after roux...after roux until I got it right. We did oil, butter and bacon fat...separately, of course. She taught me summer (okra) and winter (fíle). She taught me chicken/sausage, seafood and a very tasty and quite filling veggie version that could easily be vegan.
I am native to western Washington. Every now and again someone will pop up with store bought gumbo and sing it's praises. When I roll my eyes at the nasty muddy taste, I often hear "What? You can do better?" Damn straight 😂
This looks like an absolute killer gumbo recipe. And you talked me into the potato salad as well. Great video, Chef.
Cajun here, you nailed it. I sautée the veggies when the roux is done and add the meat after, bout 45min tasting and getting my liquid to taste and thickness. But this, is definitely a Gumbo, and looks yummy!
Louisianan here and gumbo connoisseur.
Over the last few years I have been enamoured with how others make their gumbo and I like you combined a couple of different people's version into your own. My family for example uses the 10lb bag of leg quarters so the gumbo is all dark meat and we also make the stock the same way from boiling the chicken to accomplish both the stock and cooked meat.
One tip I would use is once you invite the stock back in, drop all those bones in too before adding the meat to let it further sap into the roux adding even more flavor as you cook out the flour taste. Then when it's time to add the meat and sausage, remove the bones.
Regarding potato salad: It is 100% a thing that I have noticed more in the 337 area code of LC and Lafayette.
Regarding egg: Once again people do this, although the exact location I am not as familiar with.
Been making gumbo dozens of times a year and perfected the techniques and in my opinion you nailed it. Vegetables separate and mix with roux AFTER, little bit of stock and stir, little bit more stock and stir, brown the sausage and cook the chicken BEFORE adding to the soup, slightly less oil than flour for the roux!. Nice work!
The Greeks of Tarpon Springs FL put potato salad at the bottom of Greek Salad; it's delish. Thanks, I'm trying your recipe.
That’s how im used to seeing it. Ive never seen it in gumbo. I think it’s a regional thing. They don’t do that in New Orleans. I lived there for 10 years. Gumbo is one of my favorite things to make 😊
I’ve had the Greek salad in Tarpon Springs and we were pleasantly surprised about the Potato Salad hidden in the salad the first time.
It’s all there and you can option your region and granny thing. Legit. Good work here.
I really don’t like green peppers either. I substitute pablano peppers. So good!
So do I.
Poblanos are tasty
Me too
I put both. Each have their own flavors and additions.
Holy crap...been saving scraps for home made stock for years, been watching TH-cam cooking videos for years...and this is the first time I'm seeing someone who gets it.
Bro!… found fresh andouille, fresh okra, ordered the filé, took the time to caramelize the onions, darken the roux and daaaaang! Delicious!!!
Thanks for giving it a shot!!
I am from Louisiana, great recipe, and yes Potato Salad goes in Gumbo!!!
For some reason I LOVE green peppers the most!
I’d rather eat green peppers raw.😊
I am giving this a shot. I have made gumbo a dozen different ways and I can't pick a winner - maybe potato salad is the missing element for me. Great channel.
Potato salad, and hardboiled eggs?? This takes the comfort to a whole new level, as well as the protein value, wow. I must now find about ten people I like (which is a challenge), and feed them all up. Thank you for this!
Gumbo freezes well!
When you cook, friends are easier to find. Lol
@@bayou_man1446 Well, you are so right about that! Now I am Ms Popular. Thanks? 😀
Oh !!! Thank you for this video !!!!
OMG !!! Thank you so much !!!!
Thank you again !!!! OMG THANK YOU AGAIN !!! I love your videos !!!
Good job. Especially by adding the Okra!!!
I made this today and my family loved it! Thanks chef!
Thanks for posting this recipe will give it a try this weekend.
Yes, Okra!
Potato salad? That's crazy enough to work big time. I will give it a try.
I was on board until you used the vegetable oil, all highly processed oils are poison to the human body, no one should be cooking with them.
HMMM? Coincidence? I made big batch of Gumbo for my adult grandson, Yesterday. I think I make a pretty good Gumbo.
I've received nice complements on it. That being said, I watched your presentation today, and gained some insights from your research and applications of culinary techniques. Thank you. It'll be awhile before I make it again, I live alone now and have too much Gumbo on hand. But the next batch will be yours. Guarontee! Yes, Justin Wilson. Let me toll you bout dat!
Thanks!
Thank you for sharing your gumbo recipe. Technique is key and you nail it brother. I learned a few techniques like the cooking all in one pot etc. Thanks again chef!👍🇺🇸
LOL.......well i'm impressed big time.....comment ca va Parisi.....this is as good or better than anyone down here in the swamps, my friend!...i've gotta take a look at your other recipes, too!
Being From Louisiana and eating it all over the state, all gumbo has roux in it. The roux may be done differently according to region. But it all has roux in it
As a cajun chef of many years, having watched your video, why am I not surprised by the potato salad idea in your soup.
We always broke a few raw eggs in the gumbo as it was done cooking, they cooked in about 2 minutes and were like hard-poached eggs with all the flavor of the gumbo. love them!
I was introduced to potato salad on top of gumbo by R Doucette from Eunice Louisiana about thirty years ago I have never looked back.
The only word I can use is magical to describe the pairing.
100000%, potato salad in yo Gumbo!!
File' for sure, boiled eggs good too.
Cold Abita
Lil hot sauce
Bbaaawwwww!! I’m so impressed! You have definitely done us justice with the potato salad AND the hard boiled egg?! My mouth dropped with a huge smile when I saw that! Come our short season winter I’m giving yours a try to the T! 😁
Laissez les bon temp rouler my friend! 🎉🎭🟢🟡🟣🎉🎭
Also for making roux, a super simple way is to get the oil and flour mixed together then bake it at 400 degrees for 20 minutes or until it’s as dark as you like. Meanwhile you can prep everything in the meanwhile. It doesn’t burn the roux and cooks perfectly even.
As a registered south Louisiana coonass this gets two thumbs up. Things I do different is cut the sausage into coins and leave the skin on so it holds together. And cut up the chicken first and brown it before boiling for stock also don't debone it or put the bones in a cheese cloth bag to cook in the gumbo and make for easy removal. The rendered skin fat and fond is an extra kick of flavor. Once it is all mixed and flavored, boil on med/high heat about 30 minutes then kill the heat completely and add some ice to cool it down. Let it cool and rest for two hours then bring it back up to a simmer and serve. Reheating intensifies the flavors.
As I grew up eating that stuff -- Looks good! The one thing I would say is that you should cook it low and slow for at least 3 hours after bringing it down from a boil; You wanna get rid of the flour taste. Gumbo is one of those dishes that tastes better the longer you cook it, and even better the next day! It benefits from a long cooking time. You can always add more stock if too much liquid cooks off.
Gumbo is done in less than an hour
Why are some people hating on his Gumbo 🤣🤣 I mean you know not everyone in Louisiana makes it the same! I have several relatives from Louisiana and all of their Gumbo is different in some way and even some I don't like lol. My grandmother was from New Orleans and she made the best to me. Also even if you don't see this as traditional Gumbo it sure looks good whatever you want to call it 💯😁
I’m from New Orleans, born and raised and my grandmother told me “there are as many ways to make gumbo as there are people in Louisiana that cook it”. This was an exaggeration of course but it was meant to say that there are many versions of gumbo in many styles in Louisiana and none of them are wrong, just a different style. My great grandmother used to say “the only wrong way to make gumbo is the out-of-state way!” Now this was the best advice!!!
@@IslenoGutierrez Love that!!!💯
As soon as I read the title, “Forget all the others, THIS is how you make gumbo “. Well, I thought, there’s a bold and stupid statement. Then he threw carrots in the stock pot 🤦🏽♂️
@@sport07-o2l It’s ok if carrots are in the stock, as long as they are not in the gumbo. Most prepared stock from the grocery store has been made with onion, celery and carrot, the classic French mirepoix. But when making the gumbo, it should be the holy trinity of onion, celery and bell pepper and no carrots. I’m from south Louisiana.
People will find things to hate lol 😆 ignore
We are huge gumbo fans and this looks delicious and tasty. Looking forward to making it this way. Thank you, Chef Billy Parisi
I'm Cajun, and originally from Lake Charles. That gumbo looks pretty good! The thing about potato salad and gumbo is that it's a very particular type of potato salad. It's not the mustardy type - I would describe it as dressed up mashed potatoes. It's not slimy and yellow or chunky at all. Look up "gumbo potato salad", it's a different and very wonderful thing.
Im not a fan of green bells either, but in gumbo…a must
Been making gumbo for 20+ years now. I might do a few things different but this looks like a very good version. Well done.
Appreciate it. One thing I’ve learned about gumbo is that everyone has their own version and only theirs is correct 😂😂
@@ChefBillyParisi I've tried many many variations and made many different variations myself. A couple of things you might try for your next round...roast the bones and veggies in the oven before making your stock. Also experiment with different fats like duck fat or clarified butter. Wouldn't recommend regular butter because of the low smoke point. That's the cool thing about gumbo...you can try so many different tweaks. I knew it was going to be good when I saw you had real andouille. You can immediately tell because it's more of a coarse grind and not a fine grind.
I've been making gumbo for 40 years and have to say your recipe and process is spot on. Nice job and good video.
Appreciate that. Thanks for watching!
You definitely did us proud. I learned how to make gumbo from my grandpa. Great job!!! The reaux is very important and you nailed it.
Bravo on the gumbo ! job well done. Side note. Boiled eggs were a staple in Cajun cooking starting back during the great depression. It was a great source of protein in a time where money was scarce, and food had to be stretched to the maximum. However, it generally wasn't used in gumbo's. boiled eggs were used in stews.
I live in Louisiana and a gumbo always has roux, no matter what!
No roux, it's just soup!
Very nice. Thank you.
So many ways to make gumbo! I ditch green bell pepper for poblano and jalapeno. Mashed potato instead of rice. And I dry roast lots of flour ahead of time saving 30 minutes of whisking and all that oil. The flour lasts forever in the freezer. Thanks!
Great job, looks wonderful. I always cook my okra (even frozen) just a little in a pan to prevent it from being slimy and stringy.
I lived in Lafayette, LA for a few years and the ladies up in the Proof Department at Bank of New Iberia took it upon themselves to teach me how to make gumbo "the right way" as they recognize it. They felt sorry for me because I was raised outside of Acadiana and couldn't know any better. According to these Acadian ladies this is how it might be made in a CREOLE kitchen (Think New Orleans) NOT Acadian (sic 'Cajun) cooking. Chicken YES, Andouille YES, Onion Bell Peppers Celery YES, Gumbo File YES, Dark Roux YES, long grained rice YES, No Okra, NO Potato salad. Your recipe sounds delicious to me but I know some old ladies that wouldn't agree this is how you make gumbo... LOL
Your gumbo looks delicious! The roux was perfect for a chicken gumbo! We only put okra in shrimp/seafood gumbo & very few people put potato salad in theres. It’s usually served with rice with a sprinkle of file on top. I would eat your gumbo any day!
there are so many "at home and test kitchen" cooking videos out there now. I have to say, I absolutely love yours. I started cooking in restaurants when I was 11 years old, got my degree in culinary arts, and even opened a few restaurants for a few people. Love the simplicity that your bring, to your show. If you don't mind the question, where about are you from?
I know it’s been a year ago since you posted this so I don’t know if you’ll receive this message. I was taught how to make gumbo years ago by my Momo. She’d go out in the yard and she would get herself a “yard bird” and ring its neck. There were feathers to pluck and the chicken to clean. She would say to me, “we are going to make poor man gumbo tonight”. She taught me to make a flour and oil mixture. Equal amount of flour and oil. It took low heat and stirring for about an hour to make the roux how she wanted it. You ‘d cooked it slowly until the flour and oil became a dark nutty brown. She added water until the mixture made a gravy (as she would say.) Then we added the chicken and other herbs, etc.. everything stewed together untill the “yard bird” became tender. When everything was delicious and tender, she served her gumbo over rice. It was absolutely delicious!❤
Like some others, I think I make a good Gumbo. Having said that, I like your sequence better than mine (minor, but better). A word about ROUX - I have gone to doing a dry roux. It's hands off and can be made ahead in the oven and keeps for almost ever. CBP I thank you for your approach to cooking at home. My interest in home cooking encouraged my grandson to go to culinary school. He's working in a really nice restaurant now. Thankfully. It's a tough business. The Cajun folks I worked with back then (1950s) included ham hock, or smoked meats. I don't see that anymore. Sounds Like a experienced cooks replying to your presentation. What do you all think?
Love this channel. Chef BP is the man!
The most important part of this dish are the Cajun seasonings. Boiled chicken is not for me. I like seasoned, cubed chicken pieces seared in a little oil. You could also add some shrimp to this dish. I like a heartier soup, my vegetable pieces are larger and not cooked as long so they are not mushy. I am excited to make it again and add the potato salad, great tip, thank you!
Thank you! Gumbo without Gumbo File isn't Gumbo.....Lake Charles LA Native here!
Thank you for sharing this video and I love 😍 learning new recipes!
In Cajun country we make it just like this, maybe a little out of order, and minus the red bell pepper (but I don’t hate it)…. Never put tomatoes. Also, we do eat it with potato salad, depending on who made the potato salad, but with the rice as well, along with a sleeve of saltines or ritz
I always get a giggle when I hear someone refer to southwest Louisiana as “Cajun country”.
@@IslenoGutierrezit's not?
@@paulorr9262 No, not really. Cajuns were the Acadians that settled sections of south Louisiana. However, they intermarried with the groups that were already in south Louisiana once they arrived. Folks that claim to be Cajun today are not these people, but are the result of that intermarriage between ethnic groups in south Louisiana. And to add to that, in the supposed “Cajun country” there are other peoples that don’t have any Acadian ancestry such as other whites whether they have French, Spanish, German or British/Irish ancestry, blacks, mixed race people, filipinos and American Indians. Not to mention anyone from recent immigration families like vietnamese, hondurans or mexicans. The area is far from being “Cajun” and super far from being real Cajun (Louisiana Acadian). So that’s why I giggled because I get a kick out of the term because I know the history of south Louisiana and its people.
If it tastes good eat it. Nice job chef. Maybe I will write an essay in the comments when I make it in Michigan😊
omg the potato salad is so true. That's how i had it for the first time and it was truly amazing.
Look good Chef, and I do not put green peppers in my Gumbo, can't stand them... thats the beauty in cooking, you make it your own...😊
Sasse bon! I add diced tomatoes to mine, but the potato salad is definitely a downlow hack that ONLY natives know about. Dont be afraid to mix and match, the real meaning of the word "gumbo" is, "yeah sure, go ahead and throw some in!". I like to use jambalaya instead of rice sometimes when I have some leftover in the fridge. Takes it to a whole new level.... flavatown baybee!
Every Cajun has his own recipe. Mine: one yellow onion diced, two green peppers diced -cook on medium heat. Add 2 lbs chicken thighs diced and 2 lbs smoked sausage sliced. Add salt pepper, cayenne pepper, red pepper flakes, onion powder, garlic powder. Cover and let cook down on medium. Cover wig water bring to boil. Make rough with all purpose flour and vegetable oil in cast iron pan. Introduce rough to boiling water small quantities at a time. Break down. When thick as you like add okra, shrimp, crawfish. More salt, garlic powder, onion powder and pepper. Louisiana hot sauce, let sit an hour. Soooo good!!
I subscribed to your channel because you're very detail oriented in your cooking. We both know it's the little subtle details and layers of flavor that sets one dish over the next. I never knew about the boiled egg potato salad idea. I look forward to watching your other videos.
Got a hybrid of cajun and creole gumbo here but nothing done really wrong. Man's gotta go to Charlie G's in Lafayette and see what that black oil does 😍
I can dig your version. Sometimes I'll just grab a rotissy chicken from walmart if I don't feel like browning chicken thighs. I take the casing off and brown my andouille sausage.
I've decided to not get into the potato salad and boiled egg fight !! That's a very very personal decision in South Louisiana lol ! Long as the gumbo does not have the consistency of vegetable soup and no major veggies I'll eat a bowl.
Also, bigger pot ! If I'm cooking for myself and maybe 2 other people your pot will work. More than that and I got to pull out the big heavy bottom pot.
My friend's dad who is a true cajun used to put hard boiled eggs in it just like you did in your recipe.
I make mine w/ dry roux....basically flour baked in oven until brown and nutty smelling. Works fine and a lot easier, plus no added neutral oil. I actually like okra. Good breaded w/ spicy cornmeal and pan fried too. I grew up in the south (but not NOLA) and have come back to embrace a lot of southern style foods. Ran away from them as young and snobby to learn classical French and Italian. (just a fairly serious hobbies cook.....not a pro)
I had a neighbor from the south who made gumbo very similar to this once - even with the hard-boiled eggs. He finished his with a shots worth of soy sauce at the end.
Love your recipes, Chef.
Some other chefs recommend skimming the fat from the top periodically while it's simmering. Is that for health reasons, taste, or other?
What is your preference?
Live in South Louisiana and my pops gumbo has won multiple blue ribbons. Recipe is very similar to this, cooking in the fond from the sausage definitely adds an extra layer of flavor. Honestly don't think making roux from scratch is worth it, roux from a jar is usually just as good. If you want to try a twist a few jalapeños actually compliments the flavor quite well, that ain't cajun tho haha
Looks absolutely delicious. I’d opt for rice and hard boiled egg.
My favorite ❤️
I am NO chef, but thanks to TH-cam videos such as yours, I have learned quite a bit in a few short years. I love gumbo and have tried to make my own in the past following other recipes, but wasn't "thrilled" with my results. I want to try yours and am preparing to do so, but managed to sidetrack myself thinking about chicken stock vs chicken broth. I followed your directions on the chicken broth and it came out quite good for my daughter's chicken noodle soup, but after reading your article on stock vs broth, I am wondering why you choose to use broth in gumbo vs stock, since it APPEARS stock is more rich in flavor? Thank you in advance.
I made this came out so good I made sure to take my time and made it with love for my girls now I just need the recipe for the tater salad please and Thankyou
I love how you don't cut corners. This is a weekend gumbo.
Works the same for possum, right ?
It's like with chili you make it the way you like it!
A masterpiece!
I am both cajun and a chef. The process is bass ackward. Roux first, then veg straight in roux, next stock. If i use okra, then i usually smother or fry it first to kill the slime. That must have been a snot slimy gumbo. File is a personal preference. Also, the only time that i have seen creole mustard in potato salad was in creole potato salad from new orleans. Here in acadiana we use frenchs yellow mustard. One last thing, when i make such a gumbo, i debone the chicken raw, make my stock out of bones, and poach the chicken in the gumbo so that the chicken has texture and more flavor...
Everyone has a version of gumbo and only theirs is correct.
Born and raised in Louisiana, my grandma, aunts and mom all had their own recipes. It’s all good, this one looks fantastic. 😎👍
When you say vegetable oil, what exactly are you using?
I want to move to wherever your restaurant is so I can work for you chef lol.
Everything about this is great, but i don't love making chicken broth in only 90 minutes. In a pressure cooker sure, but on the stove I don't think that is long enough to extract that chicken as much as possible.
I rufuse to use vegetable oil, would Olive or avacado oil be ok?
No.. try canola
Thanks to ATK I toast my flour in the oven first fir 20 min instead of on the stove. Came out smokey and dark and smooth.
In between bites of gumbo, take a bite of a dill pickle. Not mixing together. It'll definitely give you a wow factor.
Can you add your stock that is chilled in refrig?
Google is free.
Dunno about the potato salad lol..shrimp and blue crab would’ve been awesome additions
Jews dont eat shell fish or sausage casings.
I'm onea dem Coutons dat dont put dere tater salad in mah Gumbo, but I loves me sum on da side, great vid an recipe
A good friend grew up in cajun country and he told me most of the stuff that we think of as cajun food just isn't. Pot roast. That's real cajun. Didn't believe it, but on a trip to New Orleans once, I started to notice pot roast was on all the menus. I ordered it and, wow, it was good. Might be the same kind of thing as putting potato salad in gumbo.
There is a history with folks adding eggs, poor folks in Louisiana when the meat ran low the next best thing was to add boiled eggs to it, it was a way to stretch the protein source and feed a big family, some traditions never die, folks still add eggs because of habit
What a great recipe! Years ago, I lived in Northwest Florida, which is called L.A. (not California, just Lower Alabama! lol)!
We had many dishes that were influenced by true Southern country cooking of veggies and beans along with the Gulf Coast influence of New Orleans and Cajun cooking; with all the fresh caught seafood found in that area.
Shrimp, oysters, bay scallops, crab with red snapper, grouper, and trigger fish , were all available in the morning as the boats came in from the night time fishing routine. This influenced what gumbo might have in it.
You've brought back a load of great memories that I have from my time in that area. Seem like it's time to make some gumbo!!
that is a very involved way of making frango com quiabo
I was just wondering do you have a go to place or online store where you buy your dried spices from? I used to get all of mine from the farmers market, but due to Covid it is now done which kills me because it brought in spices from all over the world.
What is jarred roux? Is it something you buy or something you prepare a lot of in advance? Can I buy it on Amazon? That andouille sausage looks similar to smoked ham or kielbasa. But I'm gonna find some. I'm gonna use a roast chicken and use the bones and skin for my stock. File powder might be the toughest, but ammozon probably sells it too. Can almost taste it! With rice.
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I have never tasted Gumbo because I live in Europe, but somehow I imagined it 😂with shrimp 🤷♀️I’m not a big fan of Okra but it looked great , I would also eat it with the potato salad 👍👍👍😍
My favorite way to eat okra is the unhealthy method of breading with a cornmeal mixture and frying well. Just can’t do it very often. Delicious.
@@jenjoy3215 that sounds good 😋 👍😍
@@jenjoy3215 I definitely love breaded fried okra, so good.
There's another Cajun dish that is called étouffée and is often made with either shrimp or crawfish. I had it while in New Orleans and it was soooo good. I've had it in other states and they could not quite compare to having it where it came from.
@@kwaaaa that sounds great too 👍😍
I'm sure this is good. I'm sure it tastes good. And yes, it's technically gumbo. However, there are some issues. If anyone wants to debate me on this I'll just refer you to my last name.
For starters, cooking the vegetables in the fond is fine, but then you've got to use vegetable oil (or lard if you want it to be better) for the roux. Use the fond from both the sausage and the chicken, both fried, for the roux.
Second, why no shrimp? Some kind of seafood. I don't like a lot, but shrimp is pretty much a must in my book. Also, fresh unshucked shrimp. Boil the shuck in your stock water then strain it out instead of cooking the chicken in the water and using that.
Third, you don't need okra and file. They are both there for the same purpose which is to thicken. Fry the okra first so it's not as slimy, or just leave it the hell out and use file exclusively. The way I've always heard it told is that okra is for Creole gumbo, which is rich folk seafood gumbo, whereas file is what we use. Take that however you want to take it. Also, it is not your choice to put the file in during the simmer or in the bowl. If you put the file in while it's on the heat it is not going to turn out well. You add it in after taking it off the heat, and then add more in the bowl.
Potato salad is fine, but it's not traditional.
No reason to chop the chicken up that much. Just fry the legs and thighs and fry it up, obviously without any breading, and put them in whole. I have no idea why anyone would want to put chicken breast in anything so don't bother with them.
Like I said, I'm sure this is good. But I'm going to keep making it like my daddy did.
I had to make this….couldn’t find Andouille so I got a Portuguese chorizo which is similar in texture to andouille, some smoked sausage and a “Louisiana” sausage. It’s a spicy sausage seasoned with Cajun spices. I also had to forfeit the gumbo filé…couldn’t find it. So I have a gumbo inspired dish in lieu of full blown gumbo. Still very tasty. I’ll have to get gumbo filé on line.
Now I'm hungry.
People always ask about recipes. It's all about technique, son!
Nope I will never concede, NO Green Bell Pepper Ever! This family line has never used, “it’s not ripe”!! Per the elders!
Will try it!