I made this and will never use another gumbo recipe! Tip: if you like spicyness, at the end, instead of adding vinegar, add hot sauce, since hot sauce is mostly cayenne and vinegar

Acadiana native here. I tried the recipe out of curiosity and it wasn't bad, it just needed more liquid and more cook time (at least 40 minutes longer and at least a cup more liquid) otherwise it's a pretty good dupe recipe.

Made this recipe and it was amazing. Deboned and skinned the thighs myself to make the chicken broth. Great flavor, and my first time making gumbo. My New Orleans friend said that it was amazing 😍

Oh my!!! Now I’m sooo hungry. Looks delicious. Thanks for the flour tip. So much easier!!!!!

Just made it and WOW! The dry roux worked beautifully. Thanks for the tips! 🥰

Absolutely love this process.

I've been making rouxs for decades. I collect and read cookbooks. Dry roux is new to me today. I guess there's still a lot I don't know. Wonderful! I'm going to experiment this week with dry roux. Cheers!

This is the easiest, best-tasting gumbo recipe ever. This is the only way I do it now. Such an excellent recipe. I wouldn't be without it. HIGHLY RECOMMENDED!

This came out amazing! Word of caution, in the video they say to go until the dry rue is similar to a dark brown sugar; I did that and the flavor came our burnt. I stopped at a dark blonde color the second time I attempted the recipe and it came out amazing!! I also used a pound of chicken instead of two and found it to be a better consistency overall.

I put the flour in a cast iron pan and 40 minutes and that was too long it smelt like coffee when I was done. I started over again without cast iron this time.and it came out better. Great recipe I love it .

I was planning to make a Gumbo, I will go with your recipe ,thanks for dry roux Idea. Happy Holidays 🍸🍾🎂and New Years .

never heard of a dry roux but it looks much easier than burning it. Love these videos. Thanks

great tip on the roux. I've been browning the flour dry in a skillet on the stove top for a fat free roux since reading Enola Prudhomme's Low cal Cajun cookbook several years ago. No more standing over the pan constantly stirring for 20 + mins . Thank you

I will be making this for sure. Brilliant!

Just one more note. There is actually a dry instant roux powder made by Kary’s in Ville Platte La. It comes in a 8 oz jar and although (as a true cajun) I was doubtful about it, but I used it one day and I was quite surprised. It is fat and cholesterol free.

My husband made this last night! IT WAS AMAZING! I cannot wait to have it again.

That Joey Tribiani style "I'll see YOU later" gets me every time.

OMG. Looks amazing. making it this weekend.

Finally! A way around the roux! I used to have to and stir forever when i was a kid. THIS makes me want to do gumbo.

Awesomeness! Great flour trick!

Freaking good! I tried this recipe and it works real well. I recommend you toast the flour more than they do for an exceptional flavor.

Awesome job ladies. Looks great

I really like this recipe. I go darker on the toasted flour until it's about like non-dutch process cocoa powder, I also go a little heavier on the spices & aromatics as a general rule for ATK recipes. Super quick & easy, it's gone into the rotation

Made thistoday. I love you guys

Neat tip. Thanks.

Awesome ladies 👍👏

Thanks- looks yummy!

Looks wonderful! The two of you cook with a lot of heat, you must love spicy foods!

Fantastic recipe! I knew you'd get eviscerated by those gumbo traditionalists out there so I applaud your bravery! Like all of your recipes, I try to follow closely on the first attempt and then start adapting to my own tastes with each rendition. Yes, I do add okra LOL!! But I also have added things that may make the gumbo police cringe so I'll stop now! Pulled pork anyone?

Definitely trying this. Plan on adding some shrimp. Thank you.

What a great idea I’m definitely making this version. Hey what about the okras I love them. Can I add a few in?

I have a gumbo recipe that I love, but I have a really hard time getting the roux consistently. Tried this dry roux method and made the best gumbo I’ve ever made. It was so easy, repeatable, and I don’t overheat standing and stirring in front of my hot stove. THANK YOU!!!! Note: may be a weird thing with my oven but 40 mins at 425 burned my first batch. Tried 20 mins the second time and it was perfect! Try knocking the time down if you have the same issue 😊

Browning flour in the oven is a great idea! I'll try.

Thanks for this video if I was near you I would hug you Im3 cooking gumbo for christmas but I hate the part of.standing over stove for forty minutes and then I saw test kitchen so happy😍

This was TV torture. Great job ladies.

Making this tomorrow, can't wait.

I love how approachable you have made this dish by Browning the flower in the oven in a dry Skillet. That is the primary reason why I have never attempted to make gumbo. I have always been afraid I would burn the roux and ruin the entire dish and waste my time. But there is a glaring discrepancy that I must point out. My understanding is that gumbo is not gumbo without okra. Where is the okra here? and for those of us who have never cooked with it, how do we incorporate the okra into this you talked in the beginning of this video about authenticity, but leaving out the okra seems to run contrary to

That looks good. I couldn't work there I would eat everything.

Yum. I wonder if you can do an extra cup of flour in the oven and keep it in the freezer or fridge to save for the next time.

Good job ladies.

Going to make this today. I’ll let you know what I think 😊 sure sounds good!

I'm not sure I'd call it gumbo without any okra but I will use the idea. I love the way you two comfortably present these segments now that "that guy" is gone. Well done, ladies.

Thank you for NOT using too much salt. So many cooks/chefs say, "a pinch" - then throw a handful in. My cooking instructor (back in the misty dawn of time) taught us that "a pinch" was LESS than 1/8 tsp. So - as a person with Congestive Heart Failure - I am tickles that you are not over-salting. There is salt in the butter and in the sausage ANYway. No need to add any more.

Wow so yummy 😋 yummy

“HELLO”… I love you guys. Miss you and Chris on PBS here in Chicago. Waited for the weekend (Saturday) to see what you guys were “cooking up” or reviewing. Enter KZfaq… anytime I want to hang out and add to my culinary expertise. Love the PASSION & the Edutainment.. Ladies. Til Next Time … ChefDés 👩🏻‍🍳

That looks delicious

I made this a couple of Sundays ago and have some in my freezer.

What? No okra?? :-0

Looks really good. Wondering why not go in with dry roux slurry and then the rest of the chicken broth?

I am from Lafayette, La and I have made more gumbos than the grains of rice in a one pound bag. My darling mother had a friend that made her roux in a microwave. Throw the holy trinity into the hot roux when it finished browning but is very hot. THe trinity will bring the temp down a bit then we add the broth.

Full recipe: ~~~ Ingredients ~~~ - 1 cup ap flour - 1 onion - 1 green bell pepper - 2 ribs celery - 3 cloves garlic minced - 2 bay leaves - 1 tbsp fresh minced thyme - 1 tsp paprika - 1/tsp cayenne - 1/4 tsp salt - 1/4 tsp black pepper - 4 cups chicken broth - 2 lbs boneless skinless chicken thighs - 8 oz andouille - 6 scallions - 1 tsp white vinegar ~~~ Recipe ~~~~ 1) to make dry roux, cook flour in oven safe skillet in 425 degree oven 45-55 minutes until dark brown. remove from skillet to avoid continuing to cook 2) add chopped onion, celery and bell pepper to dutch oven over med heat, soften for about 5 minutes. 3) add garlic, bay leaves, thyme, paprika, cayenne, salt and pepper to dutch oven. Cook about a minute until fragrant. 4) add 2 cups chicken broth. Then add chicken thighs in even layer. Bring to simmer and cook until chicken is cooked through 15-20 mins. 5) Remove chicken from pot and set aside. Add 2 cups room temperature chicken broth to cooked flour and whisk in gradually. Add mixture by slowly pouring and whisking in. Bring back to a simmer. 6) Add andouille sausage. Simmer about 20 mins. Break apart cooled chicken into smaller pieces. 7) Add shredded chicken, scallions. 8) Add vinegar and season with salt to taste.

You didn't use file'.

Gotta add shrimp though. I would also add okra and additional liquid.

My grandmother from Georgia used that trinity in all of cooking including her cornbread dressing. My mom and I used red or orange bell pepper to add color and flavor to ours. What do you think?

The dry roux is such a good tip. It is now a really good diet food because a lot of the calories come from the oil in the roux

I make this quite often but add okra and a little bit of tomatoes. I also do the flour trick.

Not traditional but does eliminate having to use a cup of oil which is the only down side to doing this the traditional way

CHICKEN AND SEAFOOD GUMBO MY FAVORITE

Yummy

OMG made this last night and I'm still on cloud nine . Amazing . And no okra . Keep it up ladies . Your gonna make me so fat . Lol

I'm going to try the dry roux method and use dirty rice instead of white rice and add shrimp.

I adore the show, heck, I live for it. I have to admit I'm glad Chris is no longer with the show.

I love the idea of toasting the flour in the oven. This will cut your time in half....

I like this. you got the oil out of the Roux.

I like my gumbo with okra and filé powder

Ladies, that's some pretty gumbo. You make it just like me...except y'all measure everything out!!! Oh yeah, dry roux is the way to go. Been using that for years.

In the early episodes of ATK, these two were never on the same program. Consequently I thought they were the same person, just with a different hairstyle.😃

A roux should be like milk chocolate. When you add your onion, bell pepper and celery to a hot roux the color instantly gets darker from the sugars in the trinity. At that point you should start to add some chicken stock to thin the mix. If you want to learn a proper Louisiana gumbo then pm me. Happy Thanksgiving to all!

It’s suppose to look like soup and it only takes 15-20 minutes to make rue. But geeze they went through a lot to make this gumbo 😅😅😅 but I admire the hard work. It’s a much easier way to do it than piece by piece with adding things one by one.

That looks awesome. Is there any way to do this for those of us that can’t have wheat? I miss my Cajun foods.

What is the best way to triple this receipt

This is my corn!

I do a lot of Cajun and Creole cooking but I rarely make gumbo. So while it was delicious, I'm on the fence. The dry roux felt like a babysitting project but the flavor is boosted by the large amount of roux produced. I always cook the meats separately so this meat poached or braised tasted bland to me. This recipe does ditch a lot of calories by using stock instead of oil for the roux. All that said, if you like gumbo you must try this. It tastes great and whadayagotoolose?.......Update: Let the pot sit off heat for an hour before reheating and serving. Whoa! So much smoother mouth feel and deeper flavor.

I like how the thumbnail clearly shows okra, but the video had none.

What happened to the okra? Is pictured in the gumbo when I first saw this video.

Sorry, my hearing is not great. What kind of sausage was used in the recipe? I am going to try this for Sunday dinner. Thank you.

Was that actually andouille sausage? It looked like ham.

When I tried to make dry roux in the oven according to the recipe (oven temperature and the time), why it produced so much smoke, it triggered the fire alarm in the house 🤔🫣

What size is that pot?????

Where is the okra ??? Gotta have okra !

I'd eat that. I'd be all "mmmmm that's good."

Made it... browned the flour and followed the recipe, just seemed to have too much flour, had a bit of a flour taste. Good not great. I’ll try it again maybe 3/4 cup of flour.

Is there a recommended flour for a gluten free roux?

Can this recipe be doubled?

where is the okra? At what point should we add okra?

Roux cooks at 425° 45-55 minutes

Can you add shrimp to this?

Looks good ,but in New Orleans we have more gravy.

Sounds wonderful, but I'm confused. Having lived for years in Louisiana, I thought that gumbo filet was a required ingredient for this dish.

Would dark meat turkey be fine?

i think yall left out the okra

There's okra in the thumbnail picture but none in the recipe, what's up with that?

Just get rid of it (1:19)? Not hardly. My mother-in-law, Francoise, who grew up on a faem in southern Quebec, cooked a Canadien farm recipe traditionally made with the meat from pigs' feet (aka trotters) though other cuts can be used. At my request, Francoise showed me how to prepare it. The very dark roux imparts a deep, tangy, smoky flavor to the gravy. In her dish, the cooked meat is cut into small pieces, mixed into the gravy, and served over mashed potatoes. Still one of my favorites.

Can this be made with gluten free flour?

By using the dry roux technique, you don’t have the scum to remove from the surface of the broth.

Where's the potato salad!?

WHAT HAPPENED TO THE OKRA? Gumbo without okra is a desecration to Cajun cooks everywhere!

Looks like some of that PiePieChicken gumbo. Gonna have to shake on some file, and toss in a batch of okra to make it right.

Ok I just made this roux and the color is ok, but it really stinks. I did exactly what you said - cooked the flour at 425 for about 45 minutes. I am not sure what I did wrong or maybe this is the way it's supposed to smell.

Where is the okra?