*Hey… SOUTH Louisiana here! You nailed it. Potato salad YES, okra.. for me, half as much and you gotta pan fry it first or it’ll make your gumbo slimy. I serve mine on the side.*

Hello Chef. I’m born and raised in New Orleans and I think you did a great job on the gumbo. But there are a few things I want to touch on here, I’ll list them (this might be a bit long so bear with me, please): *gumbo (written in French as gombo) in the French language is translated to okra (type gombo in any French translator, it will say okra) and the first gumbos were very okra heavy and primarily made of okra, hence the name. However, the term has evolved to become “any everything stew with a roux”. So gumbo has multiple meanings now and okra is not mandatory anymore in the dish gumbo. In fact, chicken and sausage gumbo usually doesn’t have okra (but you can put it if you like it). We also have a green gumbo called gumbo z’ herbes (gombo aux herbes in French) made of greens and multiple meats and a roux, which does not have okra so that’s an example of another okraless gumbo. Gumbo z’ herbes derived from the French soup called “potage aux herbes”. Gumbo (in French, gombo) developed multiple meanings in Louisiana. Outsiders usually don’t understand this and can’t get pass the meaning of the name. *roux - the color of the roux is an old penny in a traditional New Orleans roux (medium roux), and a Hershey’s chocolate bar (dark roux) in Acadiana (region just west of the Greater New Orleans area). However, in New Orleans you can find both nowadays as the one from Acadiana has migrated to New Orleans with folks from Acadiana who took up residence in New Orleans. *Roux/Okra/Filé - I’ve never heard of one side of the state uses roux and the other uses okra and filé. We all use all three at different times and roux is in most of them. Usually it’s roux + one of the other two, so roux + okra or roux + filé. A gumbo without roux just isn’t as flavorful and that’s why most gumbos have a roux. Normally due to tradition we don’t mix okra with filé. This stems from the old days before refrigeration in which one used fresh okra in the summer (when it was available) and filé in the winter when okra was not available. Due to this, filé gumbos used to be seen as winter gumbos (and still often are) while okra gumbos were seen as summer gumbos (and still often are). This is why gumbo evolved to not having okra mandatory, because one just couldn’t get fresh okra in the winter before refrigeration. Nowadays we make any of them in any part of the year because of refrigeration. However, we usually stick to tradition and never mix okra and filé in the same gumbo. Eggs - this ingredient is not common, but it is acceptable in some regions but in most you may get dirty looks. It’s the same exact scenario with the tomato in a gumbo. You usually see eggs in a gumbo among some folks in Lafourche or Terrebonne Parish, but it’s absent most of the time across Louisiana. Tomato is usually only found in the Greater New Orleans area and even then usually in just a seafood gumbo (but not always among some folks). And lastly, people often mislabel cultural aspects of our culture and people. Cajun (Acadian) is an ancestry in Louisiana based on a migration group. It’s the same for the French, Québécois, Spanish, French Caribbeans (whites, blacks and mixed race Caribbeans), Germans etc. that settled Louisiana. All of our food is a mixture of influences from all of these peoples. Not everything is Cajun, actually most of it is not since most people in Louisiana are a mixture of ancestries (including those that identify as Cajun) just like the food and culture is a mixture of influences. So, just putting it out there…the reality of it is not very Cajun. I never call anything in Louisiana Cajun except the Acadian immigrants that came to Louisiana. Usually when people mislabel things as Cajun vs. Creole, they really just mean Acadiana region style vs Greater New Orleans style. I’m a white Louisiana Creole. I’m part Cajun, but mostly not like many Louisianians. But even Cajuns are white Louisiana Creoles so it can be confusing for some.

I recently made a big pot of gumbo and did a lot of research about methods and recipes. Yeah, my mind was blown by learning the potato salad thing too! Didn’t try it this time but your reaction sure makes me want to! Thanks, Chef!

Thank you for sharing this video and I love 😍 learning new recipes!

We are huge gumbo fans and this looks delicious and tasty. Looking forward to making it this way. Thank you, Chef Billy Parisi

Update: I am now making this for the 15th time since last year. I am feeding a dozen visiting coaches from a gymnastics camp. This recipe has never let me down. One coach is from Houston, so he probably knows a good gumbo when he sees one.

Thank you for sharing your gumbo recipe. Technique is key and you nail it brother. I learned a few techniques like the cooking all in one pot etc. Thanks again chef!👍🇺🇸

Oh !!! Thank you for this video !!!! OMG !!! Thank you so much !!!! Thank you again !!!! OMG THANK YOU AGAIN !!! I love your videos !!!

Love this channel. Chef BP is the man!

Bbaaawwwww!! I’m so impressed! You have definitely done us justice with the potato salad AND the hard boiled egg?! My mouth dropped with a huge smile when I saw that! Come our short season winter I’m giving yours a try to the T! 😁 Laissez les bon temp rouler my friend! 🎉🎭🟢🟡🟣🎉🎭

I subscribed to your channel because you're very detail oriented in your cooking. We both know it's the little subtle details and layers of flavor that sets one dish over the next. I never knew about the boiled egg potato salad idea. I look forward to watching your other videos.

Will try it!

I'm originally a Hoosier, but I've lived on the Gulf Coast for the last 25 years (currently L. A. (Lower Alabama), specifically Mobile). I worked in south Louisiana for 13 years. In that part of the state it's ALWAYS served with a big spoonful of Yellow Potato Salad, and it's the BEST!

I really don’t like green peppers either. I substitute pablano peppers. So good!

My great aunt from Louisiana taught my mom and me how to make gumbo (back before there was Tony's seasoning in the North). She used butter, sometimes oil. Butter works fine, just have to keep the temp low and stir constantly. Fat and flour is what you need and the secret is, as you said, make sure it's dark, that's where the flavor is. On a good day, she'd use lard or bacon grease dripping. Though will admit, never had it with potato salad, only over rice.

When I was poor in college here in southeast Texas we would make “Ghetto Gumbo”, which was just roux and rice. Gumbo was intended to make whatever scraps you had go a long way. We always had flour, oil, and rice.🤣

Great job, looks wonderful. I always cook my okra (even frozen) just a little in a pan to prevent it from being slimy and stringy.

Good job. Especially by adding the Okra!!!

there are so many "at home and test kitchen" cooking videos out there now. I have to say, I absolutely love yours. I started cooking in restaurants when I was 11 years old, got my degree in culinary arts, and even opened a few restaurants for a few people. Love the simplicity that your bring, to your show. If you don't mind the question, where about are you from?

Thanks for posting this recipe will give it a try this weekend. Yes, Okra! Potato salad? That's crazy enough to work big time. I will give it a try.

omg the potato salad is so true. That's how i had it for the first time and it was truly amazing.

I am giving this a shot. I have made gumbo a dozen different ways and I can't pick a winner - maybe potato salad is the missing element for me. Great channel.

It’s all there and you can option your region and granny thing. Legit. Good work here.

As a cajun chef of many years, having watched your video, why am I not surprised by the potato salad idea in your soup.

just a tip: with the okra it is best to add a little hot sauce (or vinegar) let sit 10-15 minutes and then sauté them in a separate pan. It greatly reduces the slime factor.

The Greeks of Tarpon Springs FL put potato salad at the bottom of Greek Salad; it's delish. Thanks, I'm trying your recipe.

As I grew up eating that stuff -- Looks good! The one thing I would say is that you should cook it low and slow for at least 3 hours after bringing it down from a boil; You wanna get rid of the flour taste. Gumbo is one of those dishes that tastes better the longer you cook it, and even better the next day! It benefits from a long cooking time. You can always add more stock if too much liquid cooks off.

Potato salad, and hardboiled eggs?? This takes the comfort to a whole new level, as well as the protein value, wow. I must now find about ten people I like (which is a challenge), and feed them all up. Thank you for this!

A masterpiece!

We always broke a few raw eggs in the gumbo as it was done cooking, they cooked in about 2 minutes and were like hard-poached eggs with all the flavor of the gumbo. love them!

HMMM? Coincidence? I made big batch of Gumbo for my adult grandson, Yesterday. I think I make a pretty good Gumbo. I've received nice complements on it. That being said, I watched your presentation today, and gained some insights from your research and applications of culinary techniques. Thank you. It'll be awhile before I make it again, I live alone now and have too much Gumbo on hand. But the next batch will be yours. Guarontee! Yes, Justin Wilson. Let me toll you bout dat! Thanks!

Very nice. Thank you.

I've been making gumbo for 40 years and have to say your recipe and process is spot on. Nice job and good video.

Like some others, I think I make a good Gumbo. Having said that, I like your sequence better than mine (minor, but better). A word about ROUX - I have gone to doing a dry roux. It's hands off and can be made ahead in the oven and keeps for almost ever. CBP I thank you for your approach to cooking at home. My interest in home cooking encouraged my grandson to go to culinary school. He's working in a really nice restaurant now. Thankfully. It's a tough business. The Cajun folks I worked with back then (1950s) included ham hock, or smoked meats. I don't see that anymore. Sounds Like a experienced cooks replying to your presentation. What do you all think?

Never saw potato salad mixed in the gumbo, but always eaten on the side. Also in school we used to get gumbo and grill cheese.

My favorite ❤️

Why are some people hating on his Gumbo 🤣🤣 I mean you know not everyone in Louisiana makes it the same! I have several relatives from Louisiana and all of their Gumbo is different in some way and even some I don't like lol. My grandmother was from New Orleans and she made the best to me. Also even if you don't see this as traditional Gumbo it sure looks good whatever you want to call it 💯😁

Sasse bon! I add diced tomatoes to mine, but the potato salad is definitely a downlow hack that ONLY natives know about. Dont be afraid to mix and match, the real meaning of the word "gumbo" is, "yeah sure, go ahead and throw some in!". I like to use jambalaya instead of rice sometimes when I have some leftover in the fridge. Takes it to a whole new level.... flavatown baybee!

Been making gumbo for 20+ years now. I might do a few things different but this looks like a very good version. Well done.

Your gumbo looks delicious! The roux was perfect for a chicken gumbo! We only put okra in shrimp/seafood gumbo & very few people put potato salad in theres. It’s usually served with rice with a sprinkle of file on top. I would eat your gumbo any day!

I want to move to wherever your restaurant is so I can work for you chef lol.

Born and raised in Louisiana, my grandma, aunts and mom all had their own recipes. It’s all good, this one looks fantastic. 😎👍 When you say vegetable oil, what exactly are you using?

If it tastes good eat it. Nice job chef. Maybe I will write an essay in the comments when I make it in Michigan😊

Im not a fan of green bells either, but in gumbo…a must

As always, I enjoy watching you cook all these delicious recipes.

Bro!… found fresh andouille, fresh okra, ordered the filé, took the time to caramelize the onions, darken the roux and daaaaang! Delicious!!!

Looks legit

I had a neighbor from the south who made gumbo very similar to this once - even with the hard-boiled eggs. He finished his with a shots worth of soy sauce at the end.

I was introduced to potato salad on top of gumbo by R Doucette from Eunice Louisiana about thirty years ago I have never looked back.

Every Cajun has his own recipe. Mine: one yellow onion diced, two green peppers diced -cook on medium heat. Add 2 lbs chicken thighs diced and 2 lbs smoked sausage sliced. Add salt pepper, cayenne pepper, red pepper flakes, onion powder, garlic powder. Cover and let cook down on medium. Cover wig water bring to boil. Make rough with all purpose flour and vegetable oil in cast iron pan. Introduce rough to boiling water small quantities at a time. Break down. When thick as you like add okra, shrimp, crawfish. More salt, garlic powder, onion powder and pepper. Louisiana hot sauce, let sit an hour. Soooo good!!

I lived in Lafayette, LA for a few years and the ladies up in the Proof Department at Bank of New Iberia took it upon themselves to teach me how to make gumbo "the right way" as they recognize it. They felt sorry for me because I was raised outside of Acadiana and couldn't know any better. According to these Acadian ladies this is how it might be made in a CREOLE kitchen (Think New Orleans) NOT Acadian (sic 'Cajun) cooking. Chicken YES, Andouille YES, Onion Bell Peppers Celery YES, Gumbo File YES, Dark Roux YES, long grained rice YES, No Okra, NO Potato salad. Your recipe sounds delicious to me but I know some old ladies that wouldn't agree this is how you make gumbo... LOL

Got a hybrid of cajun and creole gumbo here but nothing done really wrong. Man's gotta go to Charlie G's in Lafayette and see what that black oil does 😍

Look good Chef, and I do not put green peppers in my Gumbo, can't stand them... thats the beauty in cooking, you make it your own...😊

Now I'm hungry. People always ask about recipes. It's all about technique, son!

I am NO chef, but thanks to KZfaq videos such as yours, I have learned quite a bit in a few short years. I love gumbo and have tried to make my own in the past following other recipes, but wasn't "thrilled" with my results. I want to try yours and am preparing to do so, but managed to sidetrack myself thinking about chicken stock vs chicken broth. I followed your directions on the chicken broth and it came out quite good for my daughter's chicken noodle soup, but after reading your article on stock vs broth, I am wondering why you choose to use broth in gumbo vs stock, since it APPEARS stock is more rich in flavor? Thank you in advance.

Looks absolutely delicious. I’d opt for rice and hard boiled egg.

I just found your channel and I love it. Thank you so very much for giving the measurements in metric. It helps a lot!

As a registered south Louisiana coonass this gets two thumbs up. Things I do different is cut the sausage into coins and leave the skin on so it holds together. And cut up the chicken first and brown it before boiling for stock also don't debone it or put the bones in a cheese cloth bag to cook in the gumbo and make for easy removal. The rendered skin fat and fond is an extra kick of flavor. Once it is all mixed and flavored, boil on med/high heat about 30 minutes then kill the heat completely and add some ice to cool it down. Let it cool and rest for two hours then bring it back up to a simmer and serve. Reheating intensifies the flavors.

Live in South Louisiana and my pops gumbo has won multiple blue ribbons. Recipe is very similar to this, cooking in the fond from the sausage definitely adds an extra layer of flavor. Honestly don't think making roux from scratch is worth it, roux from a jar is usually just as good. If you want to try a twist a few jalapeños actually compliments the flavor quite well, that ain't cajun tho haha

I was just wondering do you have a go to place or online store where you buy your dried spices from? I used to get all of mine from the farmers market, but due to Covid it is now done which kills me because it brought in spices from all over the world.

I make mine w/ dry roux....basically flour baked in oven until brown and nutty smelling. Works fine and a lot easier, plus no added neutral oil. I actually like okra. Good breaded w/ spicy cornmeal and pan fried too. I grew up in the south (but not NOLA) and have come back to embrace a lot of southern style foods. Ran away from them as young and snobby to learn classical French and Italian. (just a fairly serious hobbies cook.....not a pro)

For me, I don’t like rice or tater salad, which is kind of weird, in my gumbo. I like it just as it comes from the pot.

The most important part of this dish are the Cajun seasonings. Boiled chicken is not for me. I like seasoned, cubed chicken pieces seared in a little oil. You could also add some shrimp to this dish. I like a heartier soup, my vegetable pieces are larger and not cooked as long so they are not mushy. I am excited to make it again and add the potato salad, great tip, thank you!

I'm onea dem Coutons dat dont put dere tater salad in mah Gumbo, but I loves me sum on da side, great vid an recipe

What a great recipe! Years ago, I lived in Northwest Florida, which is called L.A. (not California, just Lower Alabama! lol)! We had many dishes that were influenced by true Southern country cooking of veggies and beans along with the Gulf Coast influence of New Orleans and Cajun cooking; with all the fresh caught seafood found in that area. Shrimp, oysters, bay scallops, crab with red snapper, grouper, and trigger fish , were all available in the morning as the boats came in from the night time fishing routine. This influenced what gumbo might have in it. You've brought back a load of great memories that I have from my time in that area. Seem like it's time to make some gumbo!!

What is jarred roux? Is it something you buy or something you prepare a lot of in advance? Can I buy it on Amazon? That andouille sausage looks similar to smoked ham or kielbasa. But I'm gonna find some. I'm gonna use a roast chicken and use the bones and skin for my stock. File powder might be the toughest, but ammozon probably sells it too. Can almost taste it! With rice.

Dunno about the potato salad lol..shrimp and blue crab would’ve been awesome additions

Here I am, feeling the love again.

I made this came out so good I made sure to take my time and made it with love for my girls now I just need the recipe for the tater salad please and Thankyou

In Cajun country we make it just like this, maybe a little out of order, and minus the red bell pepper (but I don’t hate it)…. Never put tomatoes. Also, we do eat it with potato salad, depending on who made the potato salad, but with the rice as well, along with a sleeve of saltines or ritz

Chef Dude, Jacob's andouille in a gumbeaux is the real deal here in South Louisiaian. (In general, okra -- and tomato -- is more commonly found in a Creole/New Orleans vs Cajun gumbeaux, but not a hard-and-fast rule.) Egg and potato salad instead of rice: That's authentic down the bayou style. Allons manger!!

In between bites of gumbo, take a bite of a dill pickle. Not mixing together. It'll definitely give you a wow factor.

Leave gumbo to New Orleanians. I should’ve known not to trust it when he said, “I researched for weeks.”

It's like with chili you make it the way you like it!

Thanks to ATK I toast my flour in the oven first fir 20 min instead of on the stove. Came out smokey and dark and smooth.

Works the same for possum, right ?

Can you add your stock that is chilled in refrig?

Thank you! Gumbo without Gumbo File isn't Gumbo.....Lake Charles LA Native here!

😍😍🎉👏👏👏

First off you need to be listening to some music. Guitar Slim is one of my favorites for cooking gumbo. Bacon fat for roux is mando and sausage needs to be thicker. I also wait on adding the garlic until 30 minutes before serving. Shrimp is definitely crucial and best not over cook it. I tear up every time I have to leave NOLA. I feel like I lived there in past life. Ain’t nothin like southern hospitality.

The only thing that caught me off guard is that I’ve never heard it called “potato salad”, I’ve only ever heard it called “potat-ah salad” 😂 Cajun accents

I live in Louisiana and a gumbo always has roux, no matter what!

It needs shrimp. My Cajon maw maw would approve. 8-)

Wild Rice...the only way to go

I don’t trust a Cajun chef who annunciates all his words

That is soon cool what you said. Take from all methods and utilize the best aspects. I know that everyone for hundreds of years de-glaze their pans to build flavor. Why does no one de-glaze a bacon pan!? I don't know what hit me to do this but omg did it kick up my scrambled eggs.

I have never tasted Gumbo because I live in Europe, but somehow I imagined it 😂with shrimp 🤷‍♀️I’m not a big fan of Okra but it looked great , I would also eat it with the potato salad 👍👍👍😍

I am both cajun and a chef. The process is bass ackward. Roux first, then veg straight in roux, next stock. If i use okra, then i usually smother or fry it first to kill the slime. That must have been a snot slimy gumbo. File is a personal preference. Also, the only time that i have seen creole mustard in potato salad was in creole potato salad from new orleans. Here in acadiana we use frenchs yellow mustard. One last thing, when i make such a gumbo, i debone the chicken raw, make my stock out of bones, and poach the chicken in the gumbo so that the chicken has texture and more flavor...

Jacob's is the best. Every time we go to New Orleans we stock up. We tried the guys next to them one time-- nowhere near as good. A close second is Wayne Jacob's.

u gotta mix in the potato salad with the rice and gumbo !

I live in Indiana. been making authentic southern gumbo for about 20 years. If you can make a gumbo in just a few hours and is better than mine. Ill buy your recipe. Taste is subject. I only make gumbo about 2 or 3 times a year. It takes all day to make a real gumbo.

I used to do the roux thing for my cajun stew. Now I just take an oven-proof dish & place the cup of flour in it and bake it until it reaches the proper color. Since that is where the tase is. Add it to the pot & then add the stock. Or add some stock to it before placing it into the pot. No Okra for me or anyone in my family. The same goes for the File. Just my 2 cents.

I like shrimp gumbo myself, and that dirty rice with etufeh

Everything about this is great, but i don't love making chicken broth in only 90 minutes. In a pressure cooker sure, but on the stove I don't think that is long enough to extract that chicken as much as possible.

The reason I'm shaking my head is because cooking the veg in the roux is easier.

This jewish chef just made the best gumbo i can remember seeing. Of course, no shrimp or sausage casing, but the method is pure brilliance! Im going to add some of his tips in my next gumbo!

references another video for cajun season that just references another video.

Try it with Cole slaw (Dave’s Catfish House in Thomasville Alabama )

Well... I mean... its not what I'm used to, however it does share traits of what a gumbo is. Maybe because I'm used to northern Louisiana vs southern? It's very soupy, ours is much thicker.

PHOEBRAEL WITHOOT END AND GALORE DADDY'O ! ! !