I from Louisiana and my step family is from down south. When i heard the accent i knew i could trust this man. 😂😂😂 Great recipie and loved the idea of the rottesarie chicken. Saved time and added good flavor! Tonight will be my second time cooking it in two weeks! Thank you.
Thats awesome. Thanks for the shout out. Really like when folks try for themselves and leave feedback. What did you do different to make it "your way"?
I definitely took the skin of the chicken this time. I didn't have the same rue but I think if I had followed your version and not used the whole thing it would have been slightly better. Also I will probably due slightly less celery (just my preference) I will make sure to do that next time. Still all good though !
Oooo now you got me wanting to make it for my third time. I have to say my first recipe was the best and I can recall where I found it. But I'm going to try this one here.
Amazing 👏 and yummy looking gumbo I like the both versions the cheat method and the scratch method of making authentic gumbo any way looks yummy thanks for sharing 👍
THIS IS AWESOME!!!!! I love Louisiana cooking but have never really tried to make it myself. Usually only get it once a year when I visit my friends who live there during crawfish season. I followed your directions pretty closely. Didn’t have quite enough chicken stock on hand so I subbed a bit of beef. Worked fine. Definitely added the okra and tomatoes. Also tossed in a couple handfuls of shrimp at the end. I let mine simmer for about and hour and a half total. Think I went a little heavy on the roux for my tastes- I see what you mean by “nutty flavor.” Nothing a couple extra squirts of hot sauce didn’t fix. Think I did pretty good for a Yankee lol. Side note: if you’re really in a hurry and want less clean up, you can get frozen bags of the Trinity at the grocery store. No way would I skip simmering the chicken scraps though….that gave it soooo much flavor. Thanks for sharing!!!
Yes sir ree. It is definitely getting gumbo season. Gumbo is very much an art and very dependent on individual tastes. I can assure you though, once you make a gumbo about three times, you will master the art to exactly the way you like it. I use jarred roux more than I make a roux, comes out exactly the same. Thanks for the comment. Have a nice weekend.
Thank you sir!! You really covered everything. I sincerely appreciate the time you put into showing how to do this. One of the best I’ve ever seen. You’ve given me some really great ideas.
Dont let no one tell you any different. Its the exact same as if you made it. Allot of cooks will make a big batch of roux and then refrigerate it or freeze it for later. Exact same thing.
This was really helpful for cutting corners & using a rotisserie chicken, unfortunately I don’t have easy access to the Kerry roux so between your recipe & the skin/carcass back another content maker, our gumbo was delish! 😊
Good job. The only thing i do different is i have to out file' powder in there. It adds that "gumbo" flavor and thickens it up a bit also. Its a Smooth thickening just like he said not thick as stew not soupy as soup
Ive had bad luck with File' powder in the past. It seems to make the liquid stringy if its cooked in there a bit. I sometimes just sprinkle on top while plating.
Wow - I make mine the same way! I'll add the rotisserie chicken at very last so it doesn't break up too much. It is so good. I like extra file' and thyme in my Cajun recipes. If I want to special it up a bit, I'll add shrimp!
I been making dry roux lately and honestly i cant taste the difference in the final product. Just put a couple cups of flour in a pan. Put in oven at 400 degrees mix every 15 min or so until get the color of cinnamon and your done. I usually make alot and keep it stored in a jar. When your ready to use it. Mix with a little water or broth th make a paste and it will look just like his roux did. Will be a dark brown when u mix it with the water/stock
I usually just use a stainless-steel around 5- or 6-quart size for this "cheating" style of gumbo. If I'm going to make a roux myself, I usually use a cast iron pot because it stays hotter and cooks the roux quicker.
Loved your Gumbo recipe. Made it twice and the results were fabulous. I noticed when shopping for the Kary’s Roux at Walmart that they have the fat free dry version of the roux this would be a nice alternative for those on a low fat diet. I bought a jar and When mixed with room temperature chicken broth it turns into a wonderfully looking dark roux with the same nutty flavor as the oily type you use. My gumbo tasted the same as the previous ones I made following your above recipe. Thanks for your excellent easy gumbo recipe. The favor and taste has impressed many of my friends.
Thanks for the shout out! Dry roux works just as good as an oil fried one. I actually prefer a dry roux but IMO they are more a pain in the rear to make than the wet roux. Seed oils are not good for you in any way shape or form anyways. Ill have to check that Karys dry out, didnt know they made that. Glad you enjoyed, mess around with it and make it to your taste. Sky is the limit with gumbos!
I used the dry roux once a few years ago just out of curiosity. It is surprising how light the color is in the jar with how dark it gets in the pot. I use Kary’s Roux and Roux Garoux Roux (a humorous play on the legendary rougarou swamp monster in southern Louisiana).
I gave up on making Roux a long time ago. First I tried several Canned Roux products in jars, they all tasted burnt to me. Then I thought about the cheap chicken brown gravy mix, two packs for a $1. I have stayed with them from then on. I make the gumbo the day before with a whole Sam's club rotisserie chicken minus bones and skin, I do include all the dripping in the bottom of its container. I then warm it up the day we get together, and just before serving I add two packs of gravy mix in water and 2 lbs shrimp and 2 lbs Conecuh sausage just cooked to the gumbo. That way the shrimp and sausage still tast like sausage and shrimp and I do not burn the bottom of the pot trying to warm it up with the flour in the roux/ gravy mix. Gumbo and crackers is all we have with coleslaw and the big pot feeds about 16 family members with a little left over for the ones that calls leftovers first to take home.
I never thought about that before. You don't like that somewhat bitter nutty flavor from a real dark roux so seems you found a way to get a gravy/sauce that still makes a gumbo to your taste preference. Thats what cooking is all about and we all know gumbo is done a million different ways.
You can use a medium roux or light roux if you don’t like the dark roux flavor. I’m from New Orleans, born and raised and brown gravy mix is not exactly the flavor you want for gumbo. However, if you still don’t like the medium roux or light roux or you like the brown gravy mix flavor better, then I guess brown gravy mix would be fine.
I know that flavor he's talking about and I don't care for that either but the light jar roux has a better milder flavor for me and more like what I'm used to so I bet he'd like that one.
Thank you for making this video. I normally make my own roux but I am venturing out and going to try this one and a jar for the very first time. Wish me luck.
You not going to be able to tell much of a difference. Just make sure you get it out of the jar and stir it up real good. Heating it up first really helps as well. Sometimes I just don't feel like foolin with a roux. It's no different that when you cook up a big batch and put some of it up in the refrigerator for later.
To Mr. Regular Folks Food. Thank you very kindly, for your creativity of the Short cut Gumbo. Your accent or Southern drawl is simply down home goodness in my Book. 👍🏾 You remind me of the late Mississippi comedic Legend of Mr. Lewis Grizzard. He would've loved to shake your hand if he was still with us on God's green earth . Take care of yourself my man. Sincerely yours from a Resident in Kenner, Louisiana to You. 💚💛💜👍🏾
Thanks very much for kind words. I love Louisiana cuisine but got to be dern careful............... can't fool around or deviate too much cuz them Louisianians jump all over ya. Yawl take care down there on the south shore, Hurricane season been quite so far but I suspect it will fire up here pretty soon. I've heard Mr. Lewis before............ he has the quintessential southern dialect! He funny too.
Yey, it translates some kind of way to okra. I ponder................ back in the day when Okra was out of season and all them folks of Louisiana fixed some "gumbo" and didn't have any Okra to put in it. What you reckon they called it ?
I like Johnsonville products. Ive tried their andouille. It is not good. Its not firm or spicy how andouille should be. Tha sausage has good flavor but not andouille flavor. Id use it for a smoked sausage sandwich or something
I dont have much of a selection around these parts. Johnsonville and Zatarain's is it. I do not like Zatarain's at all. I find it has a certain seasoning in it that I just dont like but cant figure out what it is.
Interesting. When you heated the jarred roux up in the pot, it didn't scorch did it? I hate it turned out that way.....ingredients are very expensive these days.
If the roux and vegetables are really hot and you put garlic in, that can burn sometimes also. Just heat the roux up enough to sweat the trinity. Dark roux has a naturally bitter taste that will usually mellow out when simmered with stock/broth. Try to use less roux as well, might be too much for your taste buds.
If it's already cooked shrimp, just toss em in for enough time to heat through at the end. If they are thawed raw shrimp, I'd let em simmer for about 5 minutes.
