The Best Gumbo I've Ever Had! | Chef Jean-Pierre

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Hello There Friends, Gumbo is one of my favorite dishes to make and of course to EAT as well! This recipe was inspired by my late friend Paul Prudhomme who taught me all about Louisiana cuisine. I am excited to be able to teach you all about this recipe and help you cook it just like Paul did! This recipe goes out to Paul. We love and miss you. ❤️
RECIPE LINK: chefjeanpierre.com/recipes/ma...
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VIDEOS LINKS:
How to Thicken Anything: • How to Thicken Stew, S...
Rue Cajun Channel: / @ruecajun
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven: chefjp-com.3dcartstores.com/S...
❤️ Creole Seasoning: chefjp-com.3dcartstores.com/C...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/

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Опубликовано:

29 мар 2023

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Комментарии : 890

@debwalsh6473 Год назад

Chef, you are the cure for depression! The whole Nation needs to watch you every day and all the sadness will turn to laughter 😊

@HyperactiveNeuron Год назад

I could not agree with you more. Chef always improves my mood... And makes me hungry LOL

@DJ-bo4pz 8 месяцев назад

Came here to say this. He is so jolly, just need friends like him!

@nievelopez5289 7 месяцев назад

Absolutely! He should be patented! My day has a great start when I watch this great Chef do his magic in the kitchen while making us laugh with his little antiques and little forgetfulness, he is simply the best! long live Chef Jean Pierre!😘

@BobAtchison Год назад

Sunshine Cuisine was my first cookbook. I still use it today, in fact I made the Ginger Thyme sauce for chicken just the other night. I was so glad I got to visit your cooking school before the pandemic and you were kind enough to autograph the book. Thank you for 30 years of being my culinary guide, Chef JP 🙂

@richardcorsillo9819 Год назад

Wow, you may be the super fan of the channel... You are right though about his sauces. Oh man. His cook books have some exotic sauces that he hasn't yet revealed on here, like the savory ones with vanilla.

@jeanclaudevomdeich4234 Год назад

We all, are super fans

@ChefJeanPierre Год назад

With much love to all, Thank you so much!!! 😊❤️

@martinparr193 Год назад

@@ChefJeanPierre I would love to see your take on beef roulade. I made your pot roast and everyone loved it and ask for it again.

@GarthGoldberg Год назад

Celery, onyo and green bell pepper: that's the Holy Trilogy. Where's the rice? You gotta have rice with gumbo!

@pixels2u 2 месяца назад

Def going to make this, but yes, must pile rice in bowl, make a little hollow and fill it with the amazing gumbo! 😋

@quenettaarceneaux5013 Год назад

Louisiana resident here, and I approve of this gumbo. 😋 Chef Paul Prudhomme is our hero. Rest well, Chef Paul. Excalty job Chef Jean-Pierre as usual. Love that you stuck to Louisiana culinary culture. Great story as well.

@richardcorsillo9819 Год назад

Good to know. Definately a must make. I know chef will appreciate this message, for sure.

@codyics Год назад

At least he didn't add tomatoes. I don't think I could have forgiven that.

@johnd5805 Год назад

Lafayette here.

@quenettaarceneaux5013 Год назад

@Cody Bertrand Right, no tomatoes. I'm from Lafayette and moved to New Orleans a couple of years ago. I have found some places that do cook it with tomatoes. It's called Creole Gumbo here. Chef Jean-Pierre cooked Cajun Gumbo my favorite.

@quenettaarceneaux5013 Год назад

@@Vel_D It did come out perfectly. I was a little hesitant when I saw the title of the video. But as soon as he mentioned Chef Paul Prudhomme. I knew it was going to be delicious. 😋

@cajunsands Год назад

most of us from South Louisiana like the roux the color you made it, we like a little more liquid but that looks on point Great Job Chef!! bloop bloop bloop

@hannahh9023 Год назад

I've been cooking gumbo for decades and it's never occurred to me to cut the shrimp the way you did. I will cut the shrimp that way going forward. I love your recipes and I love your channel. You're such a joy to watch and I've learned so much from you in the short time I've been following you. ❤

@barbaraowens2299 Год назад

Same here! I devein my shrimp anyway. I can just slice and clean.

@guidemontenegro Год назад

JP: "I´m gonna describe to you, what it is that I am tasting...." 5 sec. later: " hmmm.. hhmmmhh.. ooh... uuhh... "love it!!! thanks for showing us how cooking should look like

@carolcollins5490 Год назад

Thank you for giving a shout out to Chef Paul Prudhomme. He was my paternal grandmother’s cousin. My parents knew Chef Paul very well. Also, Chef Justin Wilson was my paternal grandfather’s cousin. Emeril was Chef at my wedding, so I do appreciate the kind words given to all 3 Chefs. Interesting fact, Cajun gumbo tends to be on the soupy side & Creole gumbo is much thicker. Both are delicious, though I tend to prefer thicker gumbo since I’m from New Orleans ( but now living in Naples, FL 🌴) I liked the color of your roux Chef. My mom always made her rouxs for gumbos with clarified butter too. Thank you for your incredible culinary videos. I’ve been watching since the inception of your RU-vid channel.

@richardcorsillo9819 Год назад

What a wild world of chefs! you certainly have the southern excellence in your lineage. Cool, Carol

@carolcollins5490 Год назад

Thanks Richard. My maternal great grandfather was the personal Chef for a merchant marine. He was able to immigrate to the U.S.A from Singapore. After moving to the states, he had a very successful restaurant until he unfortunately passed away during the great flu epidemic 100+ years ago. My grandmother was only 13 when he passed. I am fortunate to have a love for cooking handed down through generations. Chef Jean-Pierre’s passion for food, incredible recipes & wonderful culinary videos are an inspiration. I’ve watched all of his videos multiple times & they always bring me JOY. Chef Paul was one of the kindest persons around. So is Chef Emeril, who was Chef at my wedding. Hard question, which recipes from Chef Jean-Pierre’s repertoire are your top favorites? My son is visiting tomorrow & I will be busy cooking. I’m presently making roasted beef stock, Chef Jean-Pierre’s recipe of course! Sadly, during hurricane Ian, I lost everything in my freezer & refrigerator. So, I’ll be busy restocking.

@richardcorsillo9819 Год назад

@@carolcollins5490 Wow, what a history. Your great grandfather's generation is worth making movies about from now until the end of time. They built what so many take for granted. But, yes, men like Chef JP keep it alive (his work ethic is admirable). The roasted chicken stock is unusually good and possibly medicinal. Personal favorites...hands down, the Tomato Pie recipe, but I used fresh, from the garden tomatos, so maybe in a couple months I will make again. Carmelized onyo, my wife loves his Au Poivre Steak, and we probably use his milanese technique the most... So many. Beautiful blessings to you

@carolcollins5490 Год назад

Yes, I love all the recipes you’ve listed. Keeping carmelized onions in the freezer is a game changer for sure. The tomato pie is one of my favorites too. Using Roland brand green peppercorns for filet au poive is much easier than the previous method I was using. I now keep the green peppercorns marinating in cognac like Chef suggested. Have a wonderful year & keep cookin’ 🔥

@happycommentator6773 3 месяца назад

❤❤❤❤❤

@teresalee3567 Год назад

Chef, I love your stories as much as I love your cooking!!!!

@richardcorsillo9819 Год назад

Agreed

@TimDocHarper Год назад

Lovely looking gumbo, Chef. As you always say: "It's your kitchen, make it how you want!" As a Cajun, I'm raising an eyebrow at the butter based roux --- LOL . Mommie always taught oil based roux for Gumbo; butter based for Étouffée . But our food is, and always will be, peasant food. What's on hand, what's fresh and what's cheep! Your recipe is just as valid as any other. The other thing that blew my mind was not serving it over rice. I have never seen that in my entire life. Again, I'm not the cooking police, so eat it how you wish. Just, y'know, Cajuns. No rice? Mais, Chef, I'm couldn't do dat me! 🤣 As to the color of the roux -- little light for me but still a lovely color and I have cousins who make it lighter than you. It all tastes great!

@barbaraowens2299 Год назад

My daughter started eating it without rice when she went keto on me. I still shake my head.

@carolcollins5490 Год назад

We Creoles eat gumbo over rice too. I did have gumbo served without rice in LaPlace by a boyfriend’s mom. She was originally from St. Martinsville. Also, her gumbo was soupy, not thick. Her gumbos were delicious. I do prefer gumbo with rice.

@richardcorsillo9819 Год назад

Funny how food trends have gone in our country. Peasant food used to be poopoo'ed by fine restaurants. Now, they are the most sought after food in nice restaurants. Peasant food is food of the heart Just left Los Angeles. Their most popular Italian restaurant now is one that serves Italian peasant food...and they charge a TON.

@txnavy8714 Год назад

Thanks for pointing out the no rice. However, I am going to use clarified butter the next time I make a pot of gumbo as an experiment.

@carolcollins5490 Год назад

@@richardcorsillo9819 True, ox tails used to be reasonably priced in the grocery store because they’re considered to be “poor man’s food.” Now, everyone wants to cook ox tails!

@thegodofpez Год назад

If I see the word best along with Chef JP in the title, I know I’m in for a treat.

@1tonybricky Год назад

My favourite day of every week, Chef Jean Pierre cooking school, we all love you dearly, Jack, you are amazing too!! xxx

@pedrodelguy4911 Год назад

Just watching your videos makes me smile. No matter what you cook, what you teach us. Sometime, I watch any of your videos while taking a break. Like a great mood booster. Your passion, your style, the way you talk and laugh, it is fantastic. We became fans of your videos with my daughter. We love how you explain how to use a zester 1000 times and, even more, that thing you do with your fingers when you taste the food (specially if it's a dessert). We tried many of your recipes and loved them being creme caramel our favorite. We live in South FL and found out you closed your school at Ft Lauderdale which is 40' from our home. Big bummer. We missed it. But we enjoy your stories and dishes thanks to your channel. THANKS.

@richardcorsillo9819 Год назад

Would be cool if he did a pop up restaurant for a few months. He probably doesn't need to, but that would be amazing.

@carolcollins5490 Год назад

I live in south Florida too

@ChefJeanPierre Год назад

Who knows? It may actually be a fun thing to do one day! ....Actually more fun to think about than actually doing it! 😊

@freedpeeb Год назад

Just added this to next week's menu. We have snow here so a good piping hot bowl of Chef Jean-Pierre's gumbo will just hit the spot.

@agatastaniak7459 Год назад

Same here. ;-)

@Sniperboy5551 Год назад

It’s always a great day when Chef JP posts a new video. I just discovered his channel earlier this week, so I’ve been binging every episode!

@robertakerman3570 Год назад

Randy Newman never made a Kanga roux(ha-ha) This is a very fun channel. It's truly a dinner & a show.

@richardcorsillo9819 Год назад

What have you made thus far? HANDS DOWN, the tomato pie is in my top 3. Unreal

@robertakerman3570 Год назад

@@richardcorsillo9819 I didn't catch that pie. Thx

@flarica64 Год назад

Me too!🥰😃

@guysolis5843 Год назад

I cook Gumbo also. I'm from Colorado and every time I make it I change or add something different to it. I always use Okra. Great recipe chef, thanks for your contribution to the cooking world!

@Seriously_Eh Год назад

That's the classic ingredient I remember. 👍

@aabikrman Год назад

I also always use okra !

@oscarbanks Год назад

@@aabikrman I'll pass on the nasty, slimy okra in my gumbo!

@aabikrman Год назад

@@oscarbanks Good for you, it’s certainly your right to enjoy your gumbo without okra ! Though I do believe that for many of us, okra is an integral part of traditional Cajun gumbo, I am certainly not the okra police, haha ! Bon apetit !

@FrugalStreamer Год назад

Here I am knowing I've wanted to make some gumbo before it gets too warm outside and Chef comes in clutch!

@xoxo2008oxox Год назад

God Bless the late Paul Prudhomme and is wife (he named K-Paul for her)! I love his seasonings! Thank you for this and your Gumbo! I look forward to this recipe!

@richardcorsillo9819 Год назад

amen

@fpointla1 Год назад

gotta have my gumbo on rice .... to soak up that delicious juice .... and a slice of French bread!!! .... Chef Prudhomme was amazing .... went to K-Paul's kitchen mid 1980's and he took us to the back ... showed us how he made Blackened Redfish

@richardcorsillo9819 Год назад

blackened redfish sounds like the truth

@Javdoc Год назад

Nice comments about Paul Prudhomme. Great chef, real ambassador for Cajun/Creole cooking, and sadly missed.

@DeWin157 Год назад

Chef Paul, and Justin Wilson as well.

@carolcollins5490 Год назад

@@DeWin157 Chef Paul Prudhomme was my paternal grandmother’s cousin & Chef Justin Wilson was my paternal grandfather’s cousin. We had the best cookouts at family reunions

@DeWin157 Год назад

@@carolcollins5490 Sure, ok

@supergeek1418 2 месяца назад

I'm with you, Chef J. P. Much like herbs and spices, the flavor of the roux should *NOT* overpower the other flavors. Brick red/brown is plenty dark enough for good flavor, without getting into bitterness. Two thumbs up!!! 👍👍

@rshinra Год назад

My Uncle used to love Gumbo! In his honor, I'll be making this for the next family get together!

@richardcorsillo9819 Год назад

I love your name. Good memories. I remember picking up FFVII and playing it during the summer of 97 while all my friends were out golfing and swimming. I was 14. Perfect game, and I don't play games anymore partially because that game ended all games.

@BubblewrapHighway Год назад

@@richardcorsillo9819 Next recipe: chocobo gumbo! 🐔

@edfaulk2868 Год назад

Looks fantastic Chef! I think the color of that roux is plenty dark….folks need to understand also that the darker the roux, the less thickening power it has. And, the point of putting the veggies in when it gets to the perfect color is to stop the browning and lower the temperature. I’d be pretty proud to eat a bowl of your gumbo! Cheers!

@RVJunke1 Год назад

Jack you are getting fancier every week with the videos! Well done...Thanks Chef another great video.

@pureshenanigan1786 Год назад

Agreed, what a team! So fun to watch!

@AugustLeo1619 Год назад

I never tried gumbo before I'll have to give this recipe a try 🤤

@majoroldladyakamom6948 Год назад

You've been missing out, my friend. ⚘

@barbaraowens2299 Год назад

Ooh it's glorious! In Louisiana we have what we call gumbo weather. But nah it doesn't have to be cold for this good stuff!

@gwen8859 Год назад

Try it quick it’s de-lici-ous!

@gwen8859 Год назад

See in Louisiana make a little different but it’s a great dish if you get it made right

@Del3k Год назад

That style of Gumbo is called Gumbo Ya-Ya..Chef Paul created it ty Chef JP for making it!!...Btw im a NOLA Cook :)

@nell1343 Год назад

Chef you are loved & very much appreciate. Thank you for all you do!

@charlie70605 Год назад

This is the real deal. In SW Louisiana , we would serve it on rice and for a treat (and fear no carb) a scoop of potato salad. I have seen stretching it by thinning the roue and cracking eggs into the pot. Now I am craving gumbo.

@richardcorsillo9819 Год назад

Would have never thought of the potato salad pairing. Cool idea!

@ikiruyamamoto1050 3 месяца назад

In NOLA you only cook your gumbo for 30 minutes (after the roux stage), I highly doubt it. Gumbo flavors and spices take time to marry, and it's always better the next day.

@Lavadx Год назад

Growing up in Hawaii and living here all of my life, I've never eaten a Gumbo before, but I will give this a try next week, it looks amazing!!! Thank you as always Chef, you are the best!!!

@RandiG63 Год назад

Ive never had Gumbo, but, if its your recipe I will definitely try it ❤

@geo34south Год назад

Never heard of a Gumbo but sure gonna try it! Thanks a million Chef!

@Nino-bu9mj Год назад

my favourite chef. he is so nice and easy to watch

@LupoDePace Год назад

I'm half Creole on my mother's side and I've been looking for a good recipe for gumbo for ages and after watching Chef make this I can't wait to try it out! I've got a nice piece of Tasso I've been saving in the freezer that's just been waiting for a recipe like this!

@carolcollins5490 Год назад

I’m part Creole from my mom’s side too ❤

@SargeantMorse Год назад

As a man that grew up in Louisiana that never learned to cook and always wanted to… I am making this right now and let me tell you this brings me home. I didn’t use shrimp because my wife said only shrimp gumbo or sausage gumbo and I picked my battles… If you could be here smelling this. It is intoxicating, seriously. Thank you Chef You have made my day 😊

@colekter5940 Год назад

lucky wife!

@lapopotederic239 Год назад

Hello.Always a pleasure watching your video. The dishes always present nicely & look really delicious. Thank you for sharing your recipes.🙂👌👍👍

@colekter5940 Год назад

I have the book! So happy to get a gumbo from Chef. Its one of those things i havent made yet, but for no real reason. A friend of mine has begged for it. It will be this weekend! You could see the nostalgia and melancholy in chef's eyes on this one. Everything you post jas love in it, but this one is clearly a cherished gift. Thanks, JP!

@mjremy2605 Год назад

Finally, a properly made roux in the Gumbo! It takes a French chef to make roux correctly. I've seen a lot of sloppy Southern chefs make some pasty brown glue and call it roux, which is sad. The flour has to cook slowly and evenly to bring out the toasted flavor. Very lovely mix of meats and seafood. I think its wise to limit the seafood so that it does not spoil fast. Merci, Chef JP! This looks hearty and very Southern.

@ChefJeanPierre Год назад

Thank you! 😊

@colekter5940 Год назад

i made it today. went too fast with the roux and had to redo it. i knew the flavor wasn't right. others may have kept going, but i knew chef better. the low and slow method is definitely ideal. i could smell the flour change... and i was waaay too low. it took me an hour, but i was dedicated to that lil roux. you're so right about the french chef technique. and this one always teaches us how to understand whats happening. and the point about seafood! i stuck to his recipe and the "sprinkling" of shrimp we ended up with was perfect. easily avoided by people that dont like it and enough for those that do. nice!

@michaelstusiak5902 Год назад

I'd love to hear more of his story telling.

@jimeagle5483 Год назад

Another great one, Chef. While watching your intro, I thought how great it would be if you had an episode that showed all of your platings and maybe some insight on how you thought about each item. Your platings look so clean, classic and elegant.

@Bruce.J Год назад

you have showed me so much in many years thanks jean -pierre . always make me look like a star when i cook

@JonathanSanchez-ft3ud Год назад

Flavorful comfort dish, another winner from Chef Jean-Pierre. Thank you!!!!!!!!!!!!!

@recordman555 Год назад

Chef Jean-Pierre, years ago, I worked in a restaurant where a gumbo soup was on the menu. Cajun-baked chicken was a staple, so left-over chicken was normal. This picked chicken meat, along with Andouille sausage made for a great special. Your recipe is exactly the way I would produce this dish!

@roymcintyre579 Год назад

The Sassafras leaves come from the Sassafras albidum tree. When I was in College and was tested on Latin and common names of trees and shrubs. I remembered the Sassafras tree as the gloved poker players tree. Some of the leaves of this tree looks like left and right mittens. The albidum was the bid in a hand of poker. You also use the Sassafras root to make Root beer.

@andrewwheelton9822 Год назад

I’ve never made a roux that dark and am intrigued ! Can’t wait to try this recipe. Thanks as always chef JP. Also Jack, love the shot where we can watch chef cooking and see the content of the pan, great idea 👌

@Supaishy Год назад

Chef, thank you for uploading this on my birthday! Your videos are always a great inspiration for me!

@Andy7050 Год назад

Happy birthday

@karlathompson3139 Год назад

Happy birthday 🎉 have a blessed day

@shazmah Год назад

Happy birthday 😊🎉

@M1keDaly Год назад

Happy Birthday!

@a8anasios666 Год назад

Happy birthday🎉🎉🎉🎉🎉

@michaelstusiak5902 Год назад

So happy to see Chef and this recipe. One of my favorites

@Richard-cb9nz Год назад

What a treat! Every new video is wonderful treat and so informative! Thank you!

@DonPandemoniac Год назад

Thank you so much for sharing regional recipes and cooking methods to us all over the world. I would have never known this dish without people like you, and I sure am going to make it because it looks amazing and fun to cook as well.

@Andrei-gx3po Год назад

Chef, you are the best! ❤

@andrewjohnlewis7712 Год назад

I will be doing this for dinner thank you chef 😊

@patrickladucer4118 Год назад

And thank you for cooking! And teaching!

@ttk1opc Год назад

Love to hear you talk so fondly of Paul Prudhomme

@dwainehurt2134 Год назад

Chef, it’s great to hear about the people and influences you have had along the way of your career and life! How wonderful that we all get to join in because of you sharing to us! As always, a great recipe and production for us, your “friends” far and wide!! 👍🏻

@beerobb8220 Год назад

Chef I love the fact that you share your recipes with us. Thank you!! Most chefs SAY the recipe is “somewhere” but finding it is a whole other thing. You are a class act!!!❤

@tsurian99 Год назад

I have made this recipe from Paul’s cookbook every year for new years and it is FABULOUS! I love the additions you made and I’m excited to try it.

@eliasandersson8236 Год назад

Just as I scroll youtube for inspiration, my favourite chef uploads a video :)

@suzoo66 Год назад

Chef, my husband and I lived in Margate FL when first married in 1992. We recently discovered you on RU-vid and realized that we used to watch you way back in the 90s on Sunshine Cuisine! We loved you then, and we love you even more now! You bring true joy to our lives; thank you for sharing your delightful self, you are a treat! Thanks to Jack, too for the excellent camera work!

@Deerector Год назад

Chef thank you for this channel. I feel more confident, i learned more and im overall having more fun cooking because of you. Thank you so much and thank you production team for producing such a great and high quality fun channel.

@marilycalma1604 Год назад

I recently discovered your channel and have enjoyed every show I’ve watched. You ABSOLUTELY the best! Thank you!

@SGHIV 25 дней назад

This is an amazing recipe Chef ! Thank you so much for sharing!!

@JPLamoureuxsTravels Год назад

Love the split screen shot! Food and JP on one screen, perfect 😉👌 ..... looks amazing i'll be cooking that!!!! ❤🤗

@user-ch7mn1kj4b Год назад

I love love love Gumbo. Can’t wait to get to cooking this one. Looks so yummy

@Robert-Harleyville Год назад

Mmmmmmmmm, Another great recipe, I'm going to give this a try for sure. All of your recipe's are great, thanks for sharing with us.

@dianagrant9479 Год назад

Just mixed up the Cajun blend. Can't wait to make this recipe. Next on my list of things to do is make clarified butter. Wish me luck. I wish I had met you years ago. You have really spiced up my life. Thank you.

@marcelsmit1275 Год назад

hello there friends!! ur my frind bcoz ur human to all..u make it so easy to cook for everyone..i aplaude u MY friend..ur a wonderfull man..

@ChefJeanPierre Год назад

Thank you so much 🙏

@donaldsharp3682 3 месяца назад

God bless! I'm American and I love that French accent and enthusiasm you have, live really close to that Louisiana line,And worked with those Cajuns a long time!#

@frednurk8590 Год назад

Thanks heaps Chef, this looks divine and is definitely something you've inspired me to try. Cheers.

@0910Julia Год назад

I could watch you 24 hours a day! You are so adorable and all the recipes I have tried were perfect! My favorite part is when you taste the food and do the hand gestures. Best cooking channel on RU-vid.

@Antonio-mg9ul Год назад

I love it ❤thank you Chef 😊

@dougpeterson9903 Год назад

Chef JP may I suggest one thing.....maybe one show you can get Jack the camera man to try the food with you! Love the show and keep on doing what you do!!

@juliepeeks4184 Год назад

Thanks for the lovely recipe, going to be making this one for sure. Love Gumbo.

@TDunstanS Год назад

I'm looking forward to cooking and enjoying this. I thought of Paul Prudhomme when I saw you'd posted it. I never met him, wish I had, but his kindness stands out in his videos as strongly as his extraordinary cooking. In one video, while tasting his gumbo as he cooks it, he says to the camera as he tastes, "I feel sorry for ya.." -- that we can't be tasting it with him. A portrait of consideration and civility by nature. We could use little more of that these days. Thanks, Chef.

@TheTuta69 Год назад

Man I just love to cook but I hate washing the dishes, and with exams approaching there's not much time for it, I'm glad you post consistently so I can gather recipes to use later, cheers!

@marinatheodoraki381 Год назад

Holy Moly, that is an amazing dish, indeed!!😋 I love watching you cook!!😊 I will make it soon!!😀 Thank you chef!😊

@markalbrecht1684 4 месяца назад

You are by far may favorite RU-vid personality! Thank you for all of the info that you provide.

@lisawong6573 Год назад

The Gumbo looks amazing, Chef Jean-Pierre. I love every minute of your video. I'll definitely give this a try and hope that it will turn out half as good as yours. ❤

@SquirrelRun Год назад

My husband and I went to NOLA for one of our anniversaries (We'll be married 35 years this June!) and I had my first taste of Gumbo. I fell in love with it and I can't wait to try and make it at home. Thank you Chef! (I might surprise the hubby with this sooner than June though!)

@happycommentator6773 3 месяца назад

Man o man that Gumbo looked good. Give this ole boy some rice and top it with da gumbo. Hell yeah!!!!👍🇺🇸

@sloopy5191 Год назад

This, I absolutely MUST make!!

@michelpassone8804 Год назад

Thank you Jean-Pierre for this beautiful recipe and also a bit of a piece of history.

@shtonker8 Год назад

Mahalo to you, Chef, from Hawai'i. I am serving this recipe for Pascha for church here in Kailua O'ahu HI. We have a big feast after the 40 day fast, generally no meat and no dairy. So, after the wonderful Vesper Agape service we'll sit down to meat galore, vodka, Grappa, and you're Gumbo, oh and caviar...just to let you know the roux turned out perfect, dark but not black and very fragrant and nutty...bless you and those you work with...Father Konstantin

@railhead7616 9 месяцев назад

Awesome video. Thanks for sharing you knowledge.

@shawnsmith196 9 месяцев назад

Wow Chef, absolutely amazing. I gave this recipe a try for a family dinner and everyone was BLOWN AWAY!! So flavorful and delicious. I’ve made several of your recipes so far and they have all been incredible (but you already knew that!). Thank you for sharing your knowledge and for your great personality!!

@Mr-G131 Год назад

Louisiana Hot Sauce has been my go to for over 30 years. The satisfaction i feel today is immeasurable.

@YouTubeStat Год назад

Another great video! So glad I found you! What a guy!!!

@SpiritOfTheHeretic Год назад

Absolutely love gumbo. Easy to make and an absolute crowd pleaser. It's been a while so maybe I'll make some for myself now!

@rosita62 Год назад

Looks delicious, wd love to try this. Tqvm Chef, you make it looks sooo easy..

@palladin331 11 месяцев назад

Wonderful, Chef! I know gumbo comes in many different combinations, but I thought I'd pass along my mother's New Orleans gumbo. She was born there in 1914 and made her gumbo in a more French or German style. She reduced her tomatoes/onions/flour combination virtually to a red-brown paste, and then replaced the water. Then she added the shrimp and served over rice. Her mother also cooked a whole crab in the sauce for incredible flavor.

@CunoWiederhold 4 месяца назад

Simply the best!

@GaluisMoodFood Год назад

Definitely trying this. Thanks Chef

@chriscr21 Год назад

Great recipe Chef... The Flavor of the Rouxxxxxxx!!! Our Chef instructors hammered the Rouxs home to us when we were learning everyone's French cuisine. I love cooking with a Roux, best thing ever!

@rickm5271 Год назад

Wow Chef JP, I Just love the stories you tell in your videos. Don't let ANYONE tell you that you talk too much! They bring a wonderful character and provenance to your recipes and career!

@clarkpatrick90 Год назад

That's Soo cool that you knew chef Paul!

@jspeir4799 4 месяца назад

Made this tonight, OMG was it delicious! Thanks Chef!

@jackierebbel4604 Год назад

I just found that cookbook you mentioned on Amazon and ordered it. So excited to get it! I just love your videos and will be making this gumbo this weekend!

@richardcorsillo9819 Год назад

has some super unique sauces in his cookbook that he hasn't made on his channel yet

@6speedsti241 Год назад

Looks awesome Thank you Chef JP

@rustyshackleford8186 Год назад

I've been hoping you'd do a gumbo, thank you chef!!!

@Malikav0311 Год назад

Blessed. Looks delicious I'm going to try this over the weekend.

@richardcorsillo9819 Год назад

amen

@TLadret Год назад

I did my cooking apprenticeship (40 years ago!) under a chef named Pierre and he was from Alsace, France. Watching your videos takes me back to those days in that kitchen and to his great stories and it makes me smile. Thanks JP, I really appreciate sharing your videos with my sons, you bring all my Pierre stories ‘to life’ for them! ❤