Nothing like a good old gumbo on a cold day to warm the soul!!! @c4energy @DrakeClothingCo @highperformancecookers9483 #gumbo #louisiana #cajun #cajuncooking #foodyoutube #cajunfood ##comfortfood #swamp #soulfood #soup #strew #seafood
This is the realest video he's ever done. People need to use their heads and cook the way they like, NOT the way everyone says it's "supposed to be". Good stuff.
I agree. Cooking is an open brief. If you've got the main basics of a recipe down, use some leftovers in the fridge, add a bit more chilli or pepper if you like it hot, let it marinate overnight and enrich the flavours, do what you like. It's easy to get into that culture of overspending on ingredients you might not have locally to make it how it's 'supposed to be'. Just use what you've got!
I'm born and raised in California and something I like when I make gumbo is to make deep fried okra on the side and put a big pile on top like a garnish idk you know us Californians screw up everything but I like it 😊
I'm so glad you made this video. For years and years my dad tried to teach me JUST CHICKEN AND ANDOUILLE SAUSAGE! "Seafood gumbo is for seafood, chicken and sausage is land only.' Glad I'm not the only one out here sticking to it 🤣
I’m about to make a gumbo for the first time, I’m confused about one thing - after he adds the stock in all his gumbo vids he cuts to the next clip and there’s way way more liquid in there.. is the liquid in gumbo just stock or is water added to give it volume?
@@dankbuds-md5liHe probably adds more stock at the end to get the desired thickness of the gravy. Some people like it looser, some like it thicker. It could also be more and more oils from the sausage coming out. I haven't made a gumbo yet that didn't end with an oil slick on top (I pull some of it out, and use it for my next roux for jambalaya or a fresh gumbo).
I was born in New Orleans, but raised in Portland, Maine. Every time I see someone put potato salad in a gumbo, it makes me think of chowder. Gumbo with potato salad, is Cajun chowder. And that can be a delicious thing.
I’ve had the dark, and the light gumbo throughout my 62 years. I lean more towards the dark, but I love gumbo, and it’s not a big deal, either, or, as long as it’s seasoned right.
I really like this method! I’ve made gumbo several different ways. Working in the oil fields surveying wells i was fortunate enough to work with several damn good friends from Louisiana. I made them all gumbo once and they were impressed. Afterwords they made it and I got to see how their family traditionally went about it. Each and everyone of them distinctly different but all of them damn fine! The best one I like used the andouille sausage grease that rendered to make their base for the roux. This gave it that extra, but damn what a mess. They pulled the sausage out and let it rest while shining off the roux. This way here holds water in my book. You’re still allowing Mr. Maillard to pay a flavor visit on the sausage and render out without stringing sausage grease all over the counter. That’s what I call working smarter not harder. Then cooking off the stock with the mirepoix seems exactly right! Then to top it all off the holy trinity goes in on top of that roux in addition to what’s going on over in that stock being rendered. Those smoked Turkey legs have to top it all off! That’s a damn fine idea I can not wait to try! Most of all the debate is settled around our house with this recipe right here. My wife doesn’t like the shrimp being in the gumbo. I’ve done it a few times to her dissatisfaction. Damn sure won’t be doing that anymore after watching this. Don’t want to be no damn “couione” or how ever you spell it. Damn good presentation and methods. Settles it all out for me. Big time thank you for this one !!!!!
Here in the north 70 is summer lol. Here fall temps drop into daytime 40 and 50s we get the same feeling. Home cooked comfort foods come out. Cheers love the videos
I just used that seasoning!! Winn Dixie had 4 left. I got all 4! I’m sorry. They barely have it. I was always close to cutting open my very first can. It’s amazing on Salmon. ❤
Been watching you since you had a few hundred followers . Just love your channel and your cooking . LOVE the 2 step, I put it on everything . Love the gator drool! Haven’t found the Money Dip at my WalMart yet. But I’ll keep looking.
This is basically my version of gumbo, broth is as important as the roux. Only differences are I add the trinity into the roux first. And I slice up and oven fry a load of okra until it shrinks to nothing. Add it in the end, last 10 minutes. It will plump back up and soak in the broth, minus the slime. Also, I throw some chicken feet in the stock pot. And the white meat I shred, bag and freeze and actually do use it for chicken salad sandwiches. Shred the dark meat, then after the hard boil, add some raw leg and pieces of thighs for the slow and low cook. Almost not even bubbling, almost. So you get a little obliterated chicken, and some toothsome chicken.
Oh, except I do use the stock chicken for chicken salad, and add plenty of chicken feet to the stock pot. Shred up the white meat with some celery, veg and mayo, bag it, freeze it for sandwiches for later in the week. For the gumbo, after its hard boiled for an hour, shred the dark meat and add plenty of raw. Boil barely bubbling, almost no bubbles at all. Get both shredded chicken and some soft cooked chucks.
@@falconshomestead...3149 I often use dry roux for fricassees, jambalaya and sauce picante. Occasionally rice and gravy, mostly no roux. For gumbo, only oil roux. Got to fry the vegs for 20ish minutes in the stuff. Though not always fresh, sometimes I make a lot, and put a few batches away in a jar. Last for months. Made a oil roux in a microwave once years ago just to see if the hype was real. It came out okay. Not great, but it was decent.
I whish you could share what spices and seasonings you used. And also what is holy trinity vegetables what did you use . Man that looks so good . Im salivating lol😅😅😅
thank, thank you, for putting all these recipes and cooking tips out here for posterity. Some of the "obvious" to you is news to us Midwest and mountain folk.
Anyone know where I can find the wooden spatula used in this video to make a roux in a large pot? Loved the one pod of okra joke and also, great idea using smoked turkey!
