Great recipe! 👏🏽 I’m onboard for a dark roux (it’s the LA/MS in me). Too many people give up on roux and miss all the flavor points for fear of burning it. I like grapeseed oil (up to about 420° I think) but I’ll definitely try the avocado for sake of smoke point. Thanks for sharing.
I love your recipes...however, I wish you would show yourself when describing your technique and give us a visual of your personality. I think it would make it more fun to see expression and wit!
No disrespect man, love you videos, imitated some of your recipes as well, but this ain’t a traditional Cajun gumbo bro. If you want to make a true Cajun gumbo, check out the Cajun ninja, maybe try imitating his recipe. True Cajun, and good recipes. I’m sure yours was very good, not traditional Cajun though man. Not bashing, just critiquing. Hopefully you don’t take this the wrong way, if you even read this.
@@MrMakeItHappen nah I feel you bro, that’s why I was saying you should try a traditional Cajun one. Get the real feel of gumbo lol. No disrespect man, I didn’t wanna make it seem like I was comin at you side ways because that wasn’t my intention 😅
@@MrMakeItHappen As a GumboPhile (Lover of gumbo) and having the last name Plauché (Plo-Shay) it is pronounced Filét. In french...the é is pronounced like a long A...like Renée. Great video...looks fantastic. You have a new subscriber. If you get bored I have a few gumbo videos up...no where near the quality of your video. Take care and look forward to watching more of your videos.
I was giving my Louisiana nod of approval while watching the video but I definitely chuckled when I heard file lol. I was coming here to make this same comment lol
My grandmother was from Mississippi and she made her roux with bacon fat. Hers had sausage, chicken, okra and oysters if I remember correctly. We’d get live crab and peel and devein lbs of shrimp. Hers always turned into a huge pot that fed like 20 people. I wish I remembered more of her recipe but this totally reminds me of her ❤
I’m from New Orleans and sometimes we make a roux with bacon grease. It’s one of the ways we make roux. We have three ways to make roux in New Orleans, flour with oil, flour with butter and flour with bacon grease.
Tomatoes in a seafood gumbo is traditional New Orleans gumbo from old New Orleans. That’s how you know whose families been in New Orleans for many, many generations.
This is my family in a bowl! My uncle is the only one who still makes it. I might have to surprise everyone. Just found your channel yesterday and subbed right away. Awesome content, much appreciated!
I Make mine just like this. Crab and all. I absolutely despise okra unless it’s deep-fried Because then it’s not slimy, so sometimes I deep fry the okra and use it as a garnish. Yummy in my tummy. Thank you for sharing this awesome recipe.
Shout out from NewOrleans, first all just wanna say thumbs up, I do approve, minus the lager but hey to each his own. And just to help that gumbo file’ is pronounced as (fee-lay). Love the vids and vibe, keep em cuming👍🏽
Real talk!!! I just started making gumbo like a year or so ago. I literally have been doing everything you did and I was wondering, what would kick this up? Smoked turkey with my seafood stock?! Wow. I gotta see what's up with that. 😋😋😁 Your videos always make me feel good and help me polish my game.
Well you did it again for me that's going to be on the menu for New Year's I know we supposed to share your channel but I don't share you I love cooking your recipes for my family and friends they can't believe how good of a cook I am all because of you have a blessed day God bless and stay safe
It looks great. I like to make my gumbo with everything in it. Sausage, chicken, shrimp, crab, okra and tomatoes. Just throw it all in the pot lol. I have to give avocado oil a try, thanks for the tip.
Hey there @mrmakeithappen that's anw amazing looking dish. Just a quick note, the gumbo "file" seasoning is phonetically pronounced "fee-lay". Now, pass me a bowl. 😊
Well...I'm from La. and Half-Cajun.....that was the 'most watery roux' I've ever seen, it's usually much thicker, and all Cajuns keep the FEE-LAY at table and add to their Bowl, NOT the pot....but, maybe yours tasted OK, that's the plan. Okra ususally used to 'thicken' when not using roux....Creole Gumbo has maters, Cajun does not...but, I like most of your recipes!
Wait wait..simple? Lol you have some roasted turkey legs and fish heads sitting around? I know I don't. Luxurious, now that's howd I'd describe this jumbogumbo, that fish n grits,, i can do that one easy,, much love, no offense!! Going to make both
You will not think it’s “simple” once you have actually made this recipe. 30-40 minutes of constant stirring just to make the roux. Seafood stock from scratch. Lots of vegetables to finely chop. I love it but twice a year is a commitment. Worth it every time though
Oh yeah baby, when a video comes out on this channel over 10 minutes long, and you hear stuff like " foundation of flavor" you know you had some flavor tastey tastegasms , looking good 👍no commitments C
Hey Chef MIH....looks great as usual. Imma need someone to make this one for me. I can't be messing up on Seafood. I'll just put it on my Wish List and hopefully build up the courage to make it. Much love from the DMV
Christmas list: Can we get a spaghetti meatball and wine sauce recipe?? And a lamb dish? And a breakfast dish? Thanks!!! 😂😀 P.S. I made the pot pie recipe and it was banging like Little Rock!!! 🤩🤩🤩😍😍😍
Followed the basis of this recipe, especially the roux and was extremely successful. Tasted so damn good I wanted to slap somebody. Salutes to you for the recipe and for helping to make my New Year’s dinner a hit.
Mr. Make It I have a few questions about kitchen gear. I'm young, just got my own place so I can't spend lots of money. I was gifted with my Granny's cast iron skillets and I love them. I was wondering about non-stick and knives. Any advice?
Too many next level pro tips to mention in this video. My favorites are beer to deglaze the pan and adding a jalepeño pepper to the Trinity. Kicked my last gumbo up a notch. My Mardis Gras Gumbo gonna be my best yet!
I just made this for Christmas and it was amazing! This was my first time making a roux and I’m so happy I didn’t burn it lol. I didn’t have beer so I just added more stock but this was delicious and my husband was pleased ❤️
@@MrMakeItHappen Tip with Oysters in Seafood Gumbo...not everyone likes oysters and it can over power all the other seafood flavors...simply DO NOT add your oysters to the pot (they can also easily over cook). Add them to the bowl after the rice then ladle in the gumbo. Those who don't like oysters can leave them out. And then you have delicious oysters, in your gumbo, and they won't be over cooked.
Your meals look delicious. Where are you in Virginia? Do you have or work at a restaurant or do pop ups? I'm in Maryland and will most definitely support you and get my eat on at the same time.
I was gonna ask if you used file' (feel-a) powder. Where'd you find it here in the 757? I have to go to Louisiana & bring it back. Looks delicious. I must try.
FUN FACT: Gumbo is African, European, and Native American fusion. So this is what you think of Creole. The famous Creole person is Beyonce which is half from her mom.
Don’t sweat it if people don’t appreciate putting crab in your gumbo, dude. My understanding is that Cajuns put whatever they could catch into their gumbo, and if folks think Cajuns didn’t use crab? To me that is just silly. Of course they used crab! Plentiful, easy to catch, and delicious, right? Great lookin gumbo! Nice and dark, flavored good, excellent job. I think a real Cajun gumbo gotta start with very dark roux. You nailed it!
❤ The Seafood Gumbo Delicious to cook and eat. Amazing Gumbo to cook on the weekend with nothing in plan to do list. Enjoyable seasoning tasting ingredients flavors juicy food to cook and eat without a scheduled interruption weekend planning Seafood cooking. Love 💗 Seafood to eat for relaxing mind,body and soul. New Job starts tomorrow keep Seafood on the menu for relaxing and determination in planning next steps and opening minds. Thank You 🙏🏽 for Chef Cook!
I made my very first gumbo for NYE dinner last night using this recipe ! I was able to get the roux to a beautiful brown (slightly darker than milk chocolate). TBH, It was really hard to differentiate if the smell from the roux was toasty/nutty vs slightly but not pungent burnt popcorn. It was my first time so I was so nervous and unsure in a lot of areas. There were no black specs . I wanted to dump it and restart but I had already started the roux in the evening and I know I would’ve been super let down if I did and my outcome would be even worse because by then I would be overwhelmed. I took my chances and added my veggies. Again, wasn’t sure if the flavor was from the flour or my roux and veggie was burnt at this point. I didn’t have anything to make homemade stock so I used chicken stock. I was getting overwhelmed by then and slightly over seasoned it before the flavor could settle in . I added more liquid and let it come to a simmer . I used precooked dungenous crab legs and crab meat from Costco so I didn’t need to add those too early. When I finally added the crab legs and crab meat and shrimp, OMGGGGGG. The flavor really came together in such a beautiful way. My husband went for 2nds immediately . I made his plate with rice and mine with cornbread (from your recipe also). I had to adjust here/there since I initially overseasoned in the beginning by adding more veggies which I love anyways and I also threw in okra . So so so good ! I’m so happy to have found this recipe and actually love it on the very first try. I don’t need to search and test out any other recipes in case I end up getting disappointed . Next time I’m going to make homemade seafood stock and now that I have experience, I know what I needed to adjust when needed . Thank you so much for taking the time to put this video together and sharing this recipe with us. My family and I are Cambodian and I have made difficult Cambodian dishes so I was up for the challenge when it came to the roux. Boy was I nervous 😅. I love and can do hard things . I love that I challenged myself to make a difficult dish to end 2023 and came out on top. Only going up from here 2024 Thank you thank you thank you ❤❤❤❤❤ (Btw, I went to 5 stores to look for Slap Ya mama . By then, I forgot to look for Gumbo fil E 🫠) Worth it
In Louisiana's Cajun territory known as Acadiana Andoullie is pheonetically pronounded, On do ē. That ON like on and off, do like do or don't and a long e. Filé is promounces Fee Lay andnis made from ground sassafras leaves. It also smells very similar to marijuana when burned. I grew up in Crowley LA and worked for the Lafayette Parish Sheriff's Department. We set fier to filé in an ashtray and let it smoulder during our drug awareness school presentations. Lots of kids would approach us after the presentation and tell us their momma, daddy, uncle or brother smokes cigaretts that smell like that. Lol Many men grew up learning how to cook especially fish and wild game at their fishing/hunting camp from the older men at the camp where women usually don't even visit. Your food looks delicious and I will be trying some of your recipes in the near future. 😋
I never had it. My Stepmother was from New O. My sister loved it. I didn't like the way it looked. I'm not a veggie eater, and that's all I saw in the pot. Yours look better. Good job. Ill eat it. Thanks. Bec
You make me gain weight everytime I watch your food, don't you ever stop. Thanks 😊 go out to your wife I can only guess she's a happy wife, so you are sure to have a happy life. Thanks again and yes I am a subscriber.
I don't want to be negative but I have to say..... Nobody makes gumbo the same way. Seafood gumbo is made in different ways too, but it shouldn't have a bunch of smoked meats in it or very little. When you add a bunch of smoked meats it becomes, gumbo. I add seafood to regular cajun gumbo with sausage and chicken, so do a lot of people but it's not considered seafood gumbo. Seafood gumbo usually has crab, shrimp, oysters, and sometimes fish, like catfish.
The color is incredible and the choices you made for the flavor profile is off the chain buddy!!! If you own a restaurant, I’d like to support you when in your part of town.
If you want to add okra you must first get rid of the slime. Slice the okra in bite sized chunks then fry it on high heat for no more than 7 minutes constantly stirring. You coat the bottom of a shallow skillet will that olive oil. After you see a little browning drain the okra on a paper towel and set it aside until you’re ready to add it to the gumbo pot. Frying it first gets rid of the slime
U did it!!!!! Graciousness! Thanx fo this. I'm makin this thang. 🥄🥄😋. I cook my okra tho at beginning and add it to roux with my veggies. And I also season my roux. Only if I need to add more seasoning towards the end I do.
Watching your videos are soooooo satisfying! I’ve sat and watched every last one at least twice lol..will you do a video on Oxtail Soup (possibly) in the future?? Want to see your creation 😊
I love watching Gumbo videos before I prepare to make gumbo. I like to add File powder and I opt for no tomatoes or okra. I like lumb crab meat as well along with crab legs! I’m so excited this looked great. I too use dungeons it’s what I grew up eating.
