🙉🙊Omg!!!!! Yall BOTH 2gthr doin a recipe???!!! 🤯🤯🤯🤯🤯🤯🍾🥂🥰🤗🌈 THIS IS FABULOUS!!!!! IM ALL IN!!!! 👀🦻 Never thought I would c it bt I'm SOOOO glad I have!! 💫💣💥Yassss!!!! 👏🙌 This jus made my day! 😁
Awesome collab! I loved how you both explain the benefits of the small details. Also appreciated how you both explained the differences in both of your styles and still made a killer dish! I’m tuned in! More collabs from you two would be dope!
Tip for you guys: there’s a guy in Delaware Co NY, near Hancock specifically, who has a smokehouse called Delaware Delicacies. Catches freshwater eel out of the Delaware River and smokes them along with trout, bacon and hams. He also smokes HUGE shrimp and they’re absolutely succulent. Pretty sure he still does mail order but if you find yourself near his place, pick up some of his stuff, I think it’d go great in your gumbo.
I saw someone just brown flour in the oven without oil and mix the cooked flour with the broth to thicken the gumbo. Personally, I just use file' and call it a day.
True Louisiana, Nola⚜ raised native... I've give this a stamp of approval for many reasons: The Okra tip to reduce slime, The dark roux cook time and color, and Louisiana⚜ Hot Sauce. Now Nola natives are snobby about our seafood must be out the gulf and Louisiana⚜ certified and File' pinch to finish it off however, YOU guys made it your own yet respecting the traditional fundamentals of Gumbo. Good Job to 2 Headbussa in this food game. Mr. MIH & A.B.🖤⚜💛
Y’all are seriously my 2 favorite male chefs on YT! I love this collab!!!! Anytime I’m looking for a recipe, I start with you two! Keep up the great work!
I just finished watching this video on AB's channel, one of his long-time subscribers. So I had to come check out your channel. I know if AB is collaborating with someone, they must bet good! Next, checking out some of your other videos. Signed: Your Newest Subscriber 😍😍😍😍😍😍😍
Im all In to make this. You and AB got the best channels on the tube right now. The dynamite Duo has arrived. I need to buy some spices and other stuff from ya'll website. I wanna be like Mike?? Naw I wanna be like AB and Mr. Make It Happen. I am a good cook but ya'll took It to the next level. Salute. 💯✌👌👍. And Salute to the W sauce. 🤣🤣🤣🤣
New subscriber here!!! I just found your channel today while searching for a great prime rib recipe. I'm now binge watching your videos on a Friday evening...oh, pandemic entertainment! I love what I've seen so far and am looking forward to all your recipes. I'm going to AB's channel next!
What they're talking about making a roux in 5 minutes is when they take that brown and gravy stuff that stuff that you pour it and make the gravy Brown that's what they talk about they cheating
If y’all wanna learn how to make some traditional real gumbo just fly down here to New Orleans and we’ll teach you LOL! We don’t use nothing in a box, no W sauce or paste or whatever it was LOL and no box stock!!! We got you baby, just book that flight and come learn
I am subscribed to both of your channels and love it when you cook together! I get busy on some gumbo myself, I'm just saying, and my roux takes at least 20 minutes and looks like chocolate!!!😄
Absolutely loving that you brought AB on with you. You two are awesome together. So want to see you both together more often. Love you both! This Gumbo looked just like my Mam-maws who was born in Eastern Kentucky but grew up and lived in Louisiana for many years and learned how to make all the traditional Cajun and creole dishes.. She cooked and served the rich in some of the most highly esteemed Hotels.. She always said that Gumbo wasn't Gumbo without a flavorful dark but not burned base roux. She added all her spices with every layer of her Gumbo. She taught me and I agree with not making a fast roux. Slow is better and a must for the flavor of the base. If you have no flavor in the base you don't have a Gumbo. You just have bland soup. Keeping doing what you do. Much love from this southern girl at heart and a descendant of the Appalachian Mountains Region that lives in Southwest Ohio.
I've eaten a lot of gumbo, but never made it in my life. I never watched anyone make it. My ex-wife from New Orleans used to make if for me all the time. I got the nerves to try your recipe over the Christmas holidays. OMG!!! This gumbo was the BOMB!!! I had so much seafood in it, I call it SeaBo 😀. My daughter came over with her boyfriend and they both had bowl. Then she insisted on taking some home. Next, my two sisters came over and simply inhaled the Seabo. They are asking me to make another one immediately. Though it was my first time, I did the roux on top of the stove just like in your video. I used low heat and avocado oil (with high smoke point) and the roux turned out perfectly. It was dark chocolate and looked just like the roux in your video. I wish I could send you a pic of my creation. My talents have always been on display with my Big Green Egg but now I am taking my talents to the kitchen (with your help). You are turning me into a true chef. Thanks a million for the content you're dropping. You are AMAZING!!!
