I grew up with gumbo, it was a holiday staple in my family being that my father's family was from Louisianna. Just some advice, you would want to put the okra in last so it doesn't disintegrate and get slimy. When you make your roux, brown it in a separate skillet with flour and oil stirring it constantly until it's a deep brown; a smooth consistency. I don't know if you have this herb over there, but gumbo file', which is ground sassafras leaves is put in authentic gumbo. Even people here in California who make gumbo without file', I have to give them a side-eye. Another thing you might want to try since the most popular is seafood gumbo is adding dulse flakes (sea vegetable). This gives it a rich flavor that you would normally get from soaking dried shrimp. For the "crab" I shred hearts of palm and marinate it with dulse flakes and seaweed. For the "chicken" I use king oyster mushrooms, shred them (a little), season them, and you can fry them like chicken and then put in the gumbo, which gives it a wonderful flavor, or you can air fry them which also tastes wonderful; it gives it that sort of chewy chicken texture and soaks up flavor really well. Carrots add a good flavor too with red and orange bell pepper. I've "veganized" my grandmother's gumbo recipe and have been perfecting it over the years. Nothing like a good pot of jumbo. Nice video.
I don’t know anything about Gumbo but totally agree with you about not putting in the okra too early. Poor okra gets such a bad rep because people overcook it.
Thank you so much for your post, I am gonna look for heart of palm to make the "crab". Could I ask you a couple of details? Do you add the vegetables to the roux when it's ready? Can you add that "crab" and "chicken" to the same gumbo or is it better to choose one?
Great comments Bran Dy. This is not gumbo. I'm originally from Baton Rouge. I would just call this stew. It looks like a delicious stew, but stew nonetheless.
@@EduardoRodriguez-jm8sz okay, so to answer your first question, some people add their vegetables to the roux when the roux is done, but growing up, my grandmother and aunties would season and cook (sautee) vegetables SLOW with stewed tomatoes and add water like a soup to have the vegetables absorb the seasoning. This is just my opinion, but when you add vegetables to the roux, the oil and flour adds a coating to the vegetables that block the full potential of the seasoning and flavors from penetrating nicely, that is why I add my roux a little after the vegetables have been simmering in the stew, especially since you don't have the flavor from animal fat to compensate. Regarding your second question, you absolutely can add both "shrimp" and "chicken". With gumbo in the south you have many varieties; chicken gumbo, seafood gumbo, sausage gumbo. Some gumbo is more tomato-based as opposed to darker gravy roux-based gumbo: trust, I've had them all. It's just a matter of preference. Ours was traditionally a seafood gumbo with shrimp, crab, sausage, and chicken. But also, in my opinion, the magic of gumbo is not a quick cooking (don't nobody want no 10 minute gumbo, I don't care if it is vegan😂🤣), the magic comes from taking your time and cooking and layering your seasoning, TRUST ME you can tell the difference! Side note: gumbo should not be that thick, in my experience, it should have a stewed quality. Not too watery not too thick. The rice should be able to absorb the juice. Any thicker, and you're getting into succotash territory LOL.
I have had the real gumbo only once. In the 70s, a friend’s mama who was from Louisiana. She would save stuff in the freezer throughout year . It was so good. Any other gumbos I had, even from a restaurant could not touch that first gumbo. And the file is key.
I like your recipes but it ain’t a gumbo with a roux. Start with the roux then add the holy trinity. Gumbo is very forgiving with the ingredients. I like your choice. The okra should go in last. Other than that it’s a yummy recipe.
I was thinking the same (born and raised in SE Texas/SW Louisiana). Even though vegan gumbo isn't super common down south, I'd wanna do a milk to dark chocolate roux first so you don't get that raw flour flavor, plus it'd help the depth in the recipe. But I love the idea of mushrooms in it, I haven't seen that before.
I’m going to do this on Friday night. I’ve been waiting for a recipe for orkra for ages now I can find out what it actually tastes like. Also it’s a spicy dish too - added bonus!!!!
Looks delicious but I would not call that Louisiana Gumbo. It's more like red beans and rice with okra. Louisiana Gumbo starts with a Roux that takes 40 minutes follow by the trinity.
I love this dish.😍💓 It looks so delicious. My problem is Okra. So hard to find it here in where I live. Can I use some other vegetables? Pls pleassssseeee help me out guys!🙏 😅😁
NOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!! I'm sorry but no. You failed to make a rue for the Gumbo. You make the roux first that's equal parts of oil and flour cook that into a slurry or when it's chocolate color. Once you got that then you add the holy trinity plus the pope. Once that's cooked down then you can add the okra, seasoning, and then the vegetable broth and basil leaves and thyme then cook that and simmer. I honestly don't know what you did but that's not vegetarian Gumbo. You just made a vegetable stew with a little rice on the side.
I live in Cajun Country. Run as far away from this as possible. This not no where near close to gumbo! The moment you said and added tomato, you lost all credibility. Please stop trying to take our culture.
