Easy gumbo recipe - authentic gumbo recipe 

Thank you 🥰 your comment means alot

@@offthechainwithjoe That Looks So Delicious 😋😋.

Agreed, simple, no nonsense and easy to follow.

My dad wouldn't cut a thing. Just throw the chicken pieces in still on the bone.

legit

You don’t need filé powder for a gumbo. Many styles of gumbo doesn’t use (but many styles do). When filé is used, it’s called a filé gumbo. But if you don’t put the filé in, it’s another style of gumbo rather than a filé gumbo.

Glad it was helpful!

Make roux darker but yest this is easy.

Hahaha

Its broken English

Its broken english

@@Catfish.Knudsen No it isn't! It's Cajun. I know because I am one! My English is not broken, it just has an accent. Broken English is when you add Cajun French words in the English.

Are you talmbout AAVE? He put his foot in some gumbo, huh?

highly suggest you give it a go, Gumbo is a Louisiana classic! Good food brings the world together! 🙌

It is a dish that is evidence of our African roots, the word gumbo means okra in kikongo

@@jalenparker7538 While the name is likely African in origin. The dish itself is based around French cooking, where it was adapted to suit what was easily growable in Louisiana's water table. Such as a Mirepoix becoming the "trinity" and French roux having the butter swapped out with grapeseed oil which was abundant. Typically you will almost never see Okra used in Cajun gumbo, that's a Creole thing.

@@jalenparker7538Gumbo is an English corruption of the French word gombó, which means okra. It’s how you say okra in French. The first gumbos in Louisiana were okra based, but later gumbos without okra developed as gumbo also became a class of stews. French was the main language of Louisiana when gumbo came into commonality, hence its French word usage. The French used a shortened version (gombó) of a Portuguese word that the Portuguese called quingombó, in which the Portuguese borrowed that word from the Kimbundu speaking Angolans that called it Ki’ngombo. But Louisiana gumbo itself is a multicultural dish rather than an African one. Let me explain. It has a French roux, it has African okra, it has Choctaw (Native American) filé powder, it has German smoked Sausage and andouille, and in the New Orleans area, it often has the Spanish (Spain) origin “hot sausage” known as Chaurice in Louisiana french (derived from chorizo as it’s New Orleans style chorizo). Some Louisiana folks put boiled eggs in it, some put tomatoes and some don’t, some put tasso, which is a Spanish style spiced ham adopted into Louisiana cooking in colonial times. And it’s usually served with a side of German origin potato salad (or the less common side of baked sweet potato, a Native American food) and some French origin “French bread” (New Orleans style baguette) slathered with butter, or even served with cornbread on the side (which is a European/Native American fusion dish). Very multicultural.

im glad you enjoyed it

I prefer making my roux on the side so I can brown the trinity (onion, celery, bell pepper) real good in some smoked sausage and/or andouille and meat drippings, getting all the good flavor from the gratton (fond) on the bottom. If you follow the old style where “first you make a roux” and then you throw the trinity in the roux when it gets to your desired color to stop the cooking and to soften the trinity, you lose all that flavor that comes from the gratton. Just my 2 cents from southeast Louisiana.

I think he did, but he just said "herbs"

No thyme

@@danwaller5312 Paul Prudhomme, Poppy Tooker, Emeril Legasse, other legends do.

For whatever kind of gumbo, I use ground thyme, Worcestershire sauce, Louisiana hot sauce, bay leaves, garlic powder, onion powder, Slap Ya Mama Cajun Seasoning and of course the holy trinity (onion, celery, bell pepper) and the Pope (chopped garlic), a brown roux, cayenne pepper for extra spice and if it’s a filé gumbo, I cut the fire off when it’s done and sprinkle in the fresh ground filé I buy from my local produce stand that grinds it fresh every morning. Makes a serious filé gumbo. I finish all my gumbos with fresh chopped parsley and green onions. Just my 2 cents from southeast Louisiana.

Yeah but this her way of making her gumbo! If she wanted thyme and anything else I think she would have used it! I’m from New Orleans and lots of people do it their way.

😂 I just said to put flour in the oven.

Or buy a jar of dark dry roux. It's in all our stores here in south Louisiana. Will also find jar of oil roux next to it too.

You just cook the flour longer, it's inexpensive and always on hand.

I never seen any cajun person do this.

@@JK12518 It's fast and easy and perfect every time. You can make the roux light, medium or dark depending how long you cook the flour. Instead of standing there forever stirring, and sometimes throwing out the roux and starting all over if it doesn't turn out right. I season the flour (salt, pepper, garlic powder, cayenne) and then I will mix it a little while it is cooking so it cooks evenly. When you add it to the butter/oil it's immediate roux. Usually takes about a half hour to bake and while it is cooking I can prep other ingredients.

👍👍

This recipe is good too: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-76JXtB7JFQY.html

Magnalites are the best

I found that interesting also. I do that with my mirepoix for my Bolognese sauce, but never done it with the trinity for my RBR or gumbo. May have to give it a try.

Nice cookware!

Yes. My gumbo is shrimp, sausage, and chicken and a lot of okra.

Thank you so much

I make a serious chicken and sausage filé gumbo using chicken on the bone, and three kinds of sausage. The 3 sausages I use is smoked sausage, andouille and chaurice (known also as “hot sausage” in southeast Louisiana and as “Hot link” in southwest Louisiana, it’s a spicy fresh sausage that is New Orleans’ version of chorizo). I use smaller amounts of each sausage that together would equal up to about the amount used if it was one sausage. If ya wanna take it way down the bayou, you can add some boiled eggs in it too like some local folks do, it’s good like that too. Just my 2 cents from southeast Louisiana.

What were the two other dishes?

Well tomato crap in a gumbo is a creole thing, whilst cajun gumbo (and the better gumbo) does not. Coming from a Prairieville fella

​@@runewarrior0jw what makes Cajun gumbo better than creole?

@@Texasbelle-qk1ez Personal preference really. I just hate tomatoes in my gumbo and jambalaya. Creole uses tomatoes whereas cajun does not.

@@runewarrior0 ok got it. Thanks for replying. HAVE A HAPPY HOLIDAYS!

I make a shrimp okra gumbo all the time. One of my best gumbos. I’m from southeast Louisiana.

Noted. After I started making this Gumbo i have kinda given up on finding a good gumbo. Ill keep that restaurant in mind when we go south.

I live 20 mins away from oak alley you must come see Thibodaux

Okra is for seafood gumbo not chicken and sausage

Thank you

Did you have the gumbo at a restaurant or at someone’s home? If it was a restaurant, do you mind sharing where you went?

@@beautifulsurprise9424 we ate family-style at an event, so it was prepared onsite but I'm not sure what the recipe was. The menu was created by Chef Walker Geoffray, from The Black Pearl Catering Company.

😂😂.. Everyone not from Louisiana thinks New Orleans has "the best food" in Louisiana 😂😂.

@@travisgames6608 would you feel better if it said "I had some really good gumbo there"

With no tomato but with okra. i cant stand people who put tomato in gumbo.

How high should the heat be for the roue

Oh and definitely subscribing 👌🏼

Let me know how it turns out

This might be true in Louisiana 😅

Your roux is supposed to be like a Caramal color that's how those Cajuns fix there roux dark and be horrible

@@johannconway9363 I’m giving you some serious side eye action 😒

@@CornStalk777 ok

​@johannconway9363 dark roux helps thicken it and flavor (its not horrible its part of the cooking process) you affend me as a chef

@@natalycediel573 glad you enjoyed it. Seafood one coming soon

Thank you. Glad you enjoyed the chicken!

Let me know how it turns out

🫶