I love this!!! Hopefully everyone LOVES it

@@TheCajunChef Thanks, everyone did and some even came back for seconds!

I'm always down to try different ways. thanks so much for the information

Interesting! I'm going to have to try that. It only takes me about 15-20 minutes to cook the roux down because I do almost high heat but even that short amount of time feels like forever. Does it matter what kind of dish you bake it in?

Good thing is the roux is the scariest part and those ingredients are inexpensive. Go for it. if you burn it, start over. if you have the time. make your roux in the oven. It is harder to mess up that way. 350 to 375 for 2 hours. Mix equal parts oil and flour. Hope this helps

You got this ! I hope you did great or at least tried .

@@SuperJohnep I cheated and used Tony Chachere's instant Creole roux mix. It taste very good but was a little on the spicy side. I will try again

@@charmaineespeut4627 baby steps at least she admitted you cheated 😂 my mom uses rotisserie chicken and pre-chopped vegetables which I also considered cheating

@TROPIXSTARZ I know I was born and raised in Louisiana I'd say to each their own my preference is to cook from scratch

Thank you so much M M. It takes practice but if you lower the heat as the roux darkens, it reduces the chance of burning. Good luck and keep cooking!

+dovielovie84 Thanks! You can't go wrong!

Thank you! Give it a try

@@TheCajunChef I've been making gumbo all my life, but I always come to KZfaq before I make it again. You can always get a new take on things and improve your old recipes, so my latest pot was a mix of yours, mine and a couple of others. I think it was perfect AND, for anyone who thinks okra DOESN'T cook to mush eventually... well, that's just what it does and is part and parcel of genuine ages old gumbo. I make so much at a time that I take out about 1/2 of the pot to freeze before adding the shrimp, so on days like today, when it's cold and gross outside, I can pull it out of the freezer and cut up a few chicken breasts, make a pot of rice and boom... there it is!

Thats awesome! How did your gumbo differ from mine? I too am not set on a certain way and love to try new things. I really appreciate the comment. Thank you!

I know what you mean, the more oil you add the more you have to skim off the top later. I love a little bit thicker roux, its velvety and delicious! Thanks for the comment.

+Jennifer Cuautle-Herrera Thank you so much 😊

+Jackie Diaz I love it as well and thank you very much!

the roux took me three attempts!

+Kelsey Logan It can be tricky. The key is to reduce the temperature as the roux gets darker

Jerry Henry texas is really good. Just to many people there for me.

Jackie Diaz really any state can cook as good or better I love New Orleans sorry this recipe sucks have you ever been to SF or CHI or NY

Its a magnalite roaster 18 inch. It holds about 18 quarts. 4.5 gallons roughly

depends on how you control your temperature and how experienced you are making a roux

First time I did it, it took 5-10 minutes. Didn't burn at all and came out not as dark as this but close to it. Is there flavor to gain to cook it slower or why does everyone say to cook it 15 up to 40 minutes?

No extra flavor directly related to the speed you cook it. The darker the roux the nuttier the flavor. Its all about temperature control, the slower you cook it the less chance you have to burn it.

Thank you, you make some very good points

It’s my understanding that a dark roux is more about flavor than thickening.

that is correct. more nutty flavor but does not thicken as much

What this was cooked in is a magnalite pot.

Adam LB You’re an asshole. Best don’t even comment if you gonna be an asshole. I don’t see any gumbo videos from your ass on here, at least he GOT a gumbo here we don’t know what kind of jacked up shit you make at home.

Very good point. That does help too! Thank you

How? Do you cook it in the microwave or pan on the stove? I get very impatient trying to deslime okra on the stovetop.... seems to take forever!

@@freewaybaby stove it might take a lil while but it does help

Luke Dizzog My grandmother does that. That’s an old Louisiana trick.

@@freewaybaby Yes. I gave up on making Roux. Go to the specialty market and buy. Why waste your time making it when they’re good products on the market?

Normally when I cook gumbo, leftovers are a given. Then I'll usually freeze it for another day.

Yes, but if you want more shrimp, just add more shrimp

Ill try

Dan Calestini I agree, seafood stock or crab stock or shrimp stock but never clam juice oh gawd lol

You are speaking of creole. Cajuns dont put tomatoes in everything

@@TheCajunChef that's why I'm laughing at you, okra is more for creoles too

When I make these recipes. My goal is to show how I enjoy the food I grew up with. My mom never used okra in her seafood gumbo. That is something I improvised with because I love okra. I have tried gumbo with tomato and really don't care for it. I appreciate your feedback. Hopefully you try it before determining that it isn't good.

@@TheCajunChef I don't intend to be rude but I will never try that. When I make my gumbo I put a whole chicken (with the gizzards) in the pot of water with onions and celery and cook it 2 hours and then I pull it out and pull the meat off the bones and throw the bones back in the pot and cook 4 more hours for my stock. I then cut up 2 onions, 3 celery sticks, 1 bell pepper and my andouille sausage. I use any type of lard to make my roux and I use about equal parts lard to flour maybe a little more flour and I make a good dark roux and then add the onion and let em smoke a little and then add the celery and bell pepper and cook until translucent. Then I add the andouille and about 3 cloves of garlic diced up. Then I add in my hot stock and then the chicken and plenty of basil, thyme, cayenne, parsley, file and a few other herbs and spices and let it simmer all day. I see somebody use water I dont want it.

The Cajun Chef Cajuns are Creoles too. Cajun is a new name since the 20th century that is being used, which used to be a derogatory term. But before that, Cajuns were called Acadian Creoles and were just referred to as Creoles. In the New Orleans area, there are still whites referred to as Creoles like French Creoles, Spanish Creoles, German Creoles, Acadian Creoles. The mulatto type creole you know is referred to as Creoles of color in the New Orleans era because there are Creoles not of color (white Creoles). There are even black Creoles (Afro-creole, non-mulatto). Creole just means you were born and raised in the French-Spanish tinged colonial based culture of Louisiana (which Cajuns also have) and especially if you are a descendant of colonial Louisiana ancestors (which Cajuns are). Look at this 1840’s record called the Breaux Manuscript, the author refers to Cajuns as Creoles: “The creoles (the author applies the word to all Louisianians of Latin origin but especially to Acadians. In the 19th century “Cadien” had a pejorative connotation. - editor) enjoy fighting.” “Numbered among the good qualities of the creole, and I have often had reason to acknowledge it, is his readiness to seize any opportunity to make himself useful without reference to the empty formulae of etiquette.” www.acadian-cajun.com/breauxman.htm The whole Cajun style vs Creole style is really just Acadiana style vs greater New Orleans style since most all of us are Creoles of some sort. Look at this creole recipe book from Acadiana in Evangeline Parish from the old days, it’s cover is showing white Creoles (straight white people) and the cover says creole...read the commentary it shows how Cajuns were called Creoles before the campaign started to rename them Cajun: www.pinterest.com/pin/466896686346433871/

What makes this a soup?

You should have tried the recipe in the video

how exactly?

Send me a link to your videos.