Gumbo looks delicious thanks for sharing this recipe I'm trying your Gumbo

Hey Chef, I’m from ⚜️New Orleans⚜️ born and raised and I grew up cooking and eating gumbo my whole life and let me tell you that you did a real fine job. I would absolutely eat that gumbo you made. Man, I’m coming to get a bowl right nah… nah just playing 😛😛😛

Absolutely the real deal. 😋

I want to know why this guy doesn’t have a million subscribers yet, he’s so good!

The taste test....truly not fair! Collecting the ingredients to make this. Thanks for breaking it down, I've wanted to make this for years but have been a bit intimidated. I got this!

You are the best,I'm going to try it.

Thank you sir for doing my hometown seafood gumbo you are a awesome blessed cook I plan on cooking my hometown New Orleans Louisiana seafood gumbo this week thank you for going step by step with everything about New Orleans Louisiana seafood gumbo my hometown I plan on cooking it this week

Wonderful dish, I call it Creole Gumbo Deluxe. Thanks for sharing.

Thank you for your very through explanation of this recipe. It is very much appreciated by a novice to Gumbo.

O put it all in, that's what I do. Chicken thighs, shrimp,crab, sausage the whole works. Do your thang my friend. That gumbo is pumping and jumping!!! From a Louisiana native.❤

Omg that looks and sounds delicious, great job🤗

Your an excellent teacher bro. Much appreciation!

Watch around 40 videos and finally found thr best one.

Ooohhh man that looks delish! Thank you for taking the time to show step by step how you make your gumbo! I will definitely give this a shot! Merry Christmas to you and yours!

I’m from New Orleans and you made a good gumbo. Your roux was on point and you nailed all your ingredients. Only difference with my gumbo is I do like okra in mine and I fry the slime out and put it in last but to each their own.

Best gumbo video yet.

Inspired! That roux is perfect color, too. I'll make mine tomorrow and watch the Rose Bowl parade and game. Now I need to watch all your videos!

FANTASTIC REVIEW! BRAVO

Thank you for your explanation and demonstration. You are good.

You are the brother Gumbo making Bomb! That gumbo looks delicious. God bless you and your family 🙏

Looks so good

New to the channel, loving this recipe 🤗

A number of times you mentioned you don't do okra due to it being slimy. Try frying it a little before adding it to the gumbo, and it maintains its integrity and adds a nice flavor. Be sure to use more smaller vs fewer large for tenderness.

THAT LOOKS AWESOME.. CHANGING MY RECEIPE.. GOTTA MAKE FOR MY DAUGHTERS BDAY. FEB 11TH, THKS.

A lot of people don’t like okra🥴. Here’s the scoop. For those who may not know the actual name of okra is gumbo. Yep, okra’s name is GUMBO😊.

very good presentation looks delicious. all the way from New Orleans Louisiana

Yes, Chef!

Best gumbo video I’ve seen yet.

Oh my what a beautiful dish you made it just like I like it. Keep the good work up, and continued to pray. Have a great Thanksgiving, also be safe.😆👍🙏

It looks delicious. Wish I was there with you yummy!

The looks beautiful. I truly believe food should touch all five of your senses and I believe you did that. The step by step instructions are so helpful. You took your time and I appreciate that. I knew you were the truth when I saw those live crabs. That’s only way my grandparents did crabs. They were live! Snapping and everything. Not cooked or wrapped in plastic and styrofoam. Thank you for this recipe

I enjoyed watching you cook. Love this dish, you’re on your way to the top.

I am entered in a Gumbo cookout and have researched so many Gumbo tutorials. You are the only one that gave specific measurements and I being a stickler for making something the same every time I really really appreciate you taking the time to give the measurements.

That is just beautiful!♥❤❤

Chef…your gumbo looks yum-yummy delicious!🤤😋🤤😋🤤

Thank you for the video! 😋🤗

YUMMY! I will try to make this gumbo. GREAT CHEF! I really enjoyed this video. Thank you.

That's a fine gumbo cuz. I actually watched the whole thing, despite the smacking, which is hard to bear 😂. You do Florida proud and are a very well rounded cook.

Looks so good! It is great to see you enjoying it!

Looks soooo 😋😋😋😋tasty

When I make gumbo, I bring up to a boil after the stock is put in. Then I put the fire dowm and let it simmer and let it go for at least two hours. There is probably 1000's ways to make gumbo because every family has their own way. Good job!!!

I saute the okra first and add with the rest of the vegetables. Once it cooks with the gumbo for over an hour or so it completely disolves and just adds flavor and thickness. The more you want to see and taste the okra, the later you put it in. Good luck all!

That looks awesome. I have a family recipe but I'm trying to enrich things a bit, and just like the jambalya, this looks like the one for Thanksgiving this year! Thanks!

I like how people also assume that you have to go to Louisiana to get a good bowl of gumbo, I’m born and raised right down here on the Alabama gulfcoast Mobile, Alabama and we also have amazing gumbo here as well my mom makes gumbo for Christmas and it’s good. Now with that said let the good times roll tide roll. Mobile Alabama the home of Mardi Gras

It sounds good 😂

THIS IS THE BOMB BRO. IM FROM THE NO. LOVE THIS SHOW…. BRING IT BRO

A Creole lady from New Orleans taught me to make gumbo. She used live crabs, but I use king crab. She passed and I miss her. She was a lovely Southern Belle.

Awesome video chef! A couple of times I’ve made gumbo, I’ve think I’ve had too much vegetables in my holy trinity. It overwhelmed my roux and turned it into a solid lump and I had to thin it out with too much chicken stock. It kinda messes the flavour up. Your technique keeps it so much nicer! Thanks brotha!!

Can't wait to try it. I can almost taste the goodness.

I like the wAy you explane you’ recipe , I will be watching you

Oh man... .this Nebraska girl wants some Gumbo!!!! Looks so good and "sounds" even better!!!! Thanks for a great looking Gumbo!!!

First time here. Subbed. Why? I loved the "Hello family."

I just wanted to say great job bro looks beautiful I love it

I knew you were from Louisiana, the minute I saw you, I've been all over the country as a veteran, I had to move around. The Cooks/Chef's in Louisiana are the best in the world, amazing food. I've been to most of the states, lobster states and Louisiana are by far my favorite places to eat.

Aaaayee' I ♥️ Creole Gumbo and you took your time so anyone could learn. My home is in H-Town but my family is in New Orlean, Cali,Atlanta, Baton Rouge and we all cook ours the same but we add Qkra and a small amount of File'. I want or plan to prepare a big pot for Christmas 🎄 looks good I want some now You made me hungry for some...LOVE u and MERRY CHRISTMAS TO YOU..

think i found my forever gumbo receipt !!!!

😋 It's so good!!!!!!!

🙌🏾🤤🥘yummmmmmmmm

Will this soon as I get blue blue crab. When the okra

Some people fry their okra to get the slime out, but I'm lazy so I just cut it and put it in the food dehydrator overnight. Boom...no more slime.

@BigChefDro I fuks with yo recipes bro. I love making gumbo and jambalaya and I have incorporated a lot of what you do into what I do as well. Keep em coming Big Bro 💯

Great video my brother

Awesome

Yes boil the shells doesn't take much longrt. More flavour

I just wish my hubby could cook😂

Nice color on roux

I’m not sure if anyone mentioned, but there are ways of getting the slime out of okra if that what keeps you from using it. Fresh okra has a unique aromatic scent and has flavor that you really want in a gumbo. The way I prepare it and cook it, you won’t know it’s in there. But anyway, to each his own… What is the name of the track you used in the background for the intro??

Great gumbo. We should callable our recipes

heres an idea for a project, a vegetarian gumbo

Gumbo looks delicious. I dislike the slime from okra also. But going to make this recipe.

Chef, from beginning to end with your process, you’re Solid!!! Going so far as to explain why the unsalted creole seasoning allows for an extension of its rich flavors is A-1. I’m a cook, and I’d like to think I know a talented professional. Thank you for sharing.

You bad Good job 😁🤣🤣

Sorry to say but people in New Orleans have combined the two styles of gumbo meaning creole and cajun forever. My mom did it my wife dose it. Nothing new to Nola. Thanks for showing the world.

Perfect RU CHIEF....from MD... Lemond juice and oldbay is our thing on sea food from Baltimore

Give me some family 😂😂😂😂

😊😊what is the ratio of Roux to stock or liquid? Thank you for this recipe beloved

I like okra in my gumbo sometimes. But we add it to the pot last so that it doesn’t become slimy.

The way you get boiled okra not slimy is to add a teaspoon of vinegar in boiling water then you add the okra. Note: use white. Vinegar not apple cider vinegar and this was told to me by my grandmama.😊

Liked and subscribed 👍enjoyed the video 🥣Aloha 🤙🌺

Best way to get the slime out spray a little pam on cookie sheet pan lay orka spread out ,and pop in the oven for twenty minutes then flip over for another twenty minutes then should be good to go in pot.. I for got set temperature to 325

Yes chef do you use dried shrimp this my first time watching you so far I'm enjoy ur video

Are the written recipes available on the website?

Hey man. Can you make a cornbread recipe, maybe a red beans a rice?

You can tell from the kitchen curtains this chef didn’t come to play😂

Double check this recipe before using. New Orleans Style Gumbo Recipe: Ingredients: - About 2 pounds of chicken thighs (preferably dark meat for more flavor) - Andouille sausage - Approximately 1 pound of jumbo shrimp - Super colossal shrimp (for decoration, optional) - 3 tablespoons of Tony Chachere's No Salt Creole Seasoning - 2 tablespoons of smoked paprika - 2 tablespoons of kosher salt - 2 tablespoons of black pepper - 2 tablespoons of dry parsley - 1 tablespoon of thyme - 1 tablespoon of Chef Paul Prudhomme's Seafood Magic seasoning - 1 tablespoon of Zatarain's File Gumbo Powder (as a thickening agent) - 1 teaspoon of cayenne pepper - 1/4 cup of Worcestershire sauce - 4 bay leaves - Green, orange, and red bell peppers (approximately half each) - 2 stalks of celery - 1 yellow onion - 1 shallot (optional) - 2 tablespoons of chopped fresh garlic - 1 cup of canola oil - 1 cup of all-purpose flour - 1 quart of seafood stock - 1 quart of chicken stock - Approximately half a cup of white wine (optional) - Cooked rice (to serve) Instructions: 1. In a large Dutch oven, combine the canola oil and all-purpose flour over medium-low heat. Stir continuously to create a roux. Cook the roux until it reaches a dark brown color, like melted chocolate. 2. Add the chopped onions, bell peppers, celery, and garlic to the roux. Continue stirring and cooking until the vegetables become tender. 3. Once the vegetables are tender, add the chicken and andouille sausage to the pot. Stir to coat them in the roux mixture. 4. Add the seasonings: Tony Chachere's No Salt Creole Seasoning, smoked paprika, kosher salt, black pepper, dry parsley, thyme, Chef Paul Prudhomme's Seafood Magic seasoning, Zatarain's File Gumbo Powder, and cayenne pepper. Stir everything together to evenly distribute the flavors. 5. Pour in the Worcestershire sauce and the white wine (if using). Allow the mixture to come to a boil and taste for seasoning. Add a little salt if needed. 6. Once the mixture is boiling, reduce the heat to low and let it simmer for about 30-45 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking. 7. After simmering, add the cleaned jumbo shrimp and let them cook in the hot gumbo for about 20 minutes until they're fully cooked. 8. Serve the New Orleans-style gumbo over cooked rice, garnishing with super colossal shrimp if desired. Enjoy! Note: The recipe combines chicken, andouille sausage, and shrimp, but feel free to customize the ingredients according to your preference. You can also adjust the seasoning levels based on your taste.

Dry the slime from the okra in the oven. This method gets rid of the slime. Spray a foil lined pan and spread the okra out place in oven. I am Nola gal.🎉

AMAZING LOVELY BEAUTIFUL 😋 YUMMY GUMBO THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜

Cast iron skillet and fry Dat okra down to get the slime out you also get that good scorch to the okra..

Man I was sooo afraid that the towel was going to catch fire at any minute 😳

Seafood Gumbo is strictly Seafood, shrimp crab and oysters. Chicken and sausage is just that, Chicken and sausage. Either Cajun or creole Gumbo can be made with or without okra. Of okra not used, Gumbo file is used to thicken.

My dad was Cajun

I like the way you e

Try putting okra in the last minute it works for me I don’t like it slimy either

Oil should be hot before adding flour so it starts to brown.

I jwould like your opionl on your resteraunt experience experienceo]]]

You ought to package and sell them!

How much "gumbo file" do you put in the gumbo.

You need at least a 10 quart gumbo pot. That dutch Oven is not deep enough to add your stock. I live in New Orleans. I have a gumbo pot.

There r silicone wisks

You have to fry in a skillet or spread your okra on a baking sheet to dry out to remove the slim. That's the NOLA way. I am NOLA girl born and raised.