I Understand Why Everyone LOVES Gumbo!

I Understand Why Everyone LOVES Gumbo! | Chuds BBQ

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Жыл бұрын

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Gumbo
1.5 onion
4 stocks celery
1 bell pepper
2.5q stock
3lbs chicken thighs
1lbs Sausage
1 cup flour
3tbsp Thyme
Cajun Rub
1 cup chudrub
2tbsp cayenne
1tbsp oregano
1tbsp celery salt
1tpsp thyme
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Ingredients
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Пікірлер: 297

@johnragan3730 Жыл бұрын

Hey @Chuds BBQ or editor Brad. I bet it sucks editing those chop sections they way you do but I will say I appreciate it. Makes the video much easier to watch without sitting through minutes of prep. I appreciate the effort

@ToddPaben21 Жыл бұрын

I agree. My four-year-old son thinks this is the funniest part of the video and is simply amazed that Brad can cut that fast :).

@fathersonandskillet Жыл бұрын

Editor Brad knows the chop sequence is easy. Editing tools let you speed up a video to insane speeds. The impressive bit is that stuff early on with the knife roll. That takes actual editing.

@sohamsengupta6470 Жыл бұрын

It's not just sped up tho, you'll see he cuts up the video to remove the bits where the knife is moving up, it's just the downward chopping. So yeah it is probably really annoying to edit

@TupyWbie Жыл бұрын

@@sohamsengupta6470 I knew Brad was crazy, but I didn't think he was insane enough to work THAT hard.

@whyomgwhywtf Жыл бұрын

Brah the "magic chud coaster" is some of the best editing KZfaq has to offer.

@nesstorek Жыл бұрын

4:36 It might be the Editor's least favorite part, but to my 5y.o. son, believe me, is the best part EVER on each one of your videos man. Keep rocking Chud, you're great

@EJB2255 Жыл бұрын

As a Louisiana guy who cooks gumbo, kinda conflicted on how the roux was made. It’s like I’m trapped in a glass case of emotions! I’m most definitely gonna have to try that out though. Also, thank you for not putting tomatoes in the gumbo!!! Hell of a job Chud!!!

@heathleblanc9604 Жыл бұрын

Cup of flour in the oven at 425° for 50-55 minutes. Whisk in chicken stock/broth. Comes out perfect everytime.

@Black_Sail_Demon Жыл бұрын

You don't want Creole Gumbo?

@brianadams9150 Жыл бұрын

I made a standard roux and mixed with homemade stock. The gumbo came out way too greasy. i'm gonna use this nethod next time. I also use smoked pork instead of sausage, sausage is overpriced.

@davidmarshall8628 Жыл бұрын

@@Black_Sail_Demon No. I want Cajun gumbo, no tomato.

@SaintTaris Жыл бұрын

I can relate

@shawngillogly6873 Жыл бұрын

But Chud, your Chop sequences are the BBQ equivalent of the Training Montage in a Rocky movie.

@vivektripathi3238 Жыл бұрын

hey bro can you tell me what is the name of that thing he use to cook , he put that circular black metal plate on the table and cook on it , what is that HERE 5:07

@scottsinterests9558 Жыл бұрын

@@vivektripathi3238 Thats just a trivit, he actually cooks on something else, I would assume the burner that is on the side of the table and he sets it over on the trivit temporarily to show us what he is doing.

@DynastyTV Жыл бұрын

I don’t hit the like button on most of the videos I watch, but I take the time to like your vids. Never stop, you’ve got a talent for the camera.

@gnarsh.and.friends Жыл бұрын

After editing video professionally for about 15 years... I always watched those chop sequences and thought "that's awesome, but it must suck to edit!" Well, keep at it brother. Great video as always!

@ArielK1987 Жыл бұрын

Gumbo is not just one of the best foods to be invented in the US. But the entire world. And thats coming from a Canadian.

@altongehringer9858 Жыл бұрын

Just like the Cajuns!

@TailEndCustoms Жыл бұрын

Yup French Canadian here from Houma, LA

@whyomgwhywtf Жыл бұрын

*good gumbo* I have had some pretty horrible gumbo before... one of which was in New Orleans of all places.

@TailEndCustoms Жыл бұрын

@@whyomgwhywtf yeah honestly I won’t eat gumbo at restaurants because I like mine so much. Lol. I’d rather just cook it.

@fatkiefbowls Жыл бұрын

@@whyomgwhywtf new orleans is fuckin garbage

@bradjones9634 Жыл бұрын

Love the heated wood tabletop. Everything looks delicious.

@petert053 Жыл бұрын

Looks "fantastic!" -- and loved the chop sequences! 👍

@jareddyer2900 Жыл бұрын

Like the twist on the roux I have seen it done on a flattop also toasting the flower

@largefarva4712 Жыл бұрын

Love the extra effort, always learning from you sir.

@macintoshesparza9167 Жыл бұрын

😋 always looks so tasty. Thanks for another recipe!

@colindyer4810 Жыл бұрын

Thanks as usual your work is great have been watching you for a long time glad I can support you in your work cheers from grumpy in oz

@brewster84067 Жыл бұрын

Dang dude, your setup is awesome and recipes are unbelievable. I love the fact you make all your own components (stock, spices, etc.). We may not all do it, but I guarantee most of us want to. Keep up the great work.

@MoCo_Filmmaker Жыл бұрын

Looks amazing, I hope the next video is Shrimp and Grits, keep the lowcountry dishes coming :D

@cannistershot2277 Жыл бұрын

Looking good! Lots of interesting new techniques to try in this video. I've used File' when cooking the gumbo as it helps with the thickening, but I've never sprinkled it on top... will have to try that as well.

@jasonengeldinger8388 Жыл бұрын

I made this after watching the video. Couldn't stop eating it! Unbelievably good!! This one will be a keeper!!

@thewfc11 Жыл бұрын

I love so many things about your videos, and the editing is very very bueno. Thank you for all your hard work!

@dgrosche 9 ай бұрын

Editor Brad: The Chop Sequence is one of my favorite things about your videos! I don't know why it is so satisfying, But I really find it enjoyable. Keep up the good work!

@waynethompson4315 Жыл бұрын

We also add some shrimp to our gumbo near the end of the cook. Gumbo is awesome!

@dawnpelz8570 Жыл бұрын

Been watching since I saw you on Mad Scientist and Guga and you're definitely the most well rounded cook I see on KZfaq. So many top notch kitchen skills combined with the BBQ knowledge makes you a dangerous man. I would be sooooo much heavier if you were cooking for me. Love your content. Please keep it up.

@richarddiaz6424 Жыл бұрын

I just did gumbo on Tuesday using the dry roux method for the first time - it worked great!

@n_k_s_b Жыл бұрын

i love it! my family makes gumbo with crab shrimp chicken and sausage, if you want to try making a seafood version next time you go to the beach house in virginia

@dlloyd4896 Жыл бұрын

I am always looking for a different spin. Baked flour! Who knew? This will get a try very soon. Keep it coming Patreon Brother 🍻

@shimfn4811 Жыл бұрын

Can you please make a video on your induction cook top? Would love to see a build video about that!

@wtgphoto Жыл бұрын

Great video! I loved the "editor" comment, having done some (very) limited video editing I have noted how much effort that would be to edit. Thanks for your efforts and channel, very much enjoy the inspiration!!

@frednurk8590 Жыл бұрын

Damn, man. That looks absolutely awesome. Thanks, I never knew you could make gumbo without okra, and since I can't get it here I never thought to make gumbo without it. Cheers and beers mate.

@ben501st Жыл бұрын

Roux doesn't have to take an hour. Get the fat hot and stir constantly and it will darken pretty quick. Just make sure to have the veg chopped and the beer close by before starting.

@joshlodder8608 Жыл бұрын

Beer is never far away

@nicholassweet9586 Жыл бұрын

Try topping your gumbo with pickled okra. It gives you the okra with out the slime and the vinegar gives you that brightness that you want. It also adds a little crunch texture.

@cpt_stupid82 Жыл бұрын

i totally agree with the okra, the only thing missing is some boudin

@dotsightpredator 12 күн бұрын

Potato salad

@GregSheehan733 Жыл бұрын

The chop cut edits are very much appreciated.

@tackjames5613 Жыл бұрын

Cool trick with the roux, although if you bump the heat up you can get a dark roux in way less then an hour (Isaac Toups is a great resource on that and Cajun cooking as a whole). Side note, would be cool if you did a pellet grill series like the Weber kettle series you did before. With how popular they are, it’d be cool to see some bbq recipes adapted to the pellet smoker vs offset that not as many have access to.

@Mopsink Жыл бұрын

Cajun napalm

@johnnybray5006 Жыл бұрын

Looks devine. Never had gumbo in my life, so I'm making this soon.

@cjr4497 Жыл бұрын

He didn't make gumbo. I love and respect the guy, but he didn't make a gumbo. He made what we would call a stew or fricassee.

@tommyshackleford614 Жыл бұрын

Coming up!! Enjoy your videos you must be a chef and a welder cool!

@gregorymg2006 Жыл бұрын

Looks amazing!

@m4coyote Жыл бұрын

I do not miss a single one of your videos! This is an awesome way to make the roux! Will give it a try very soon for a seafood gumbo. I always hate getting burned by splashing the hot oil/flour mix on myself while stirring! I know you explained how you were able to heat items on the wood top, induction, if I remember correctly. I have searched and searched for the video where you explained how you do this, but haven't been able to locate the exact one. Would you be so kind as to direct me to that one my friend? Thank you!

@nickryan8715 Жыл бұрын

Now you're gonna have to bottle and sell that Chuds Cajun Rub. We did gumbo for mardi gras and a very similar take but sadly Tony's instead of chuds based cajun seasoning, and very intrigued by the dry smoked flour roux. I've been saving all my poultry bones and making stock for a couple years now thanks to your advice! I also stick to skin on bone in thighs hoping I'll get a little more gelatin out of it, but maybe more trouble than its worth.

@mikeg3018 Жыл бұрын

New to the channel love the content buddy keep it coming

@sulphuranonymous618 Жыл бұрын

Great ideas!

@thisoldbelair Жыл бұрын

Lol you knifed open the zippie bags 😂 don’t worry editor Brad, the chop sequences are the best!!!

@MrSilverBart Жыл бұрын

I was prepared for the vegetable cutting segment today - I had my Depends on for when I started laughing!

@rubenabril5530 Жыл бұрын

Definitely on my to do list!

@jamildunn6354 Жыл бұрын

Love this guy

@nathanstanley9910 7 ай бұрын

I made this for our Christmas Eve dinner and it was a big hit! The only thing I added was about two tablespoons of Better Than Bullion. The dry roux suggestion made this a relatively low effort dish compared to the way my mom and grandmother made it.

@mcdrunkagain Жыл бұрын

I've been doing dry roux for a couple of years now. Definitely worth it

@kitchenscience324 Жыл бұрын

Hey Chud! Great looking video! I have a challenge for you. Why don’t you take that awesome looking andouille and make some cassoulet? Would be wonderful to see how you build it using the smoker!!!!

@dwaynehagle7445 Жыл бұрын

Yep! that's a try.

@joshlodder8608 Жыл бұрын

🤤 great vid like always

@madisonmoore5497 Жыл бұрын

Last year I made gumbo about once a week during the cold months. It would appear I need to do some catching up now!

@Digital.Done.Right. Жыл бұрын

Layers on layers on layers of flavour. Well done

@itildude Жыл бұрын

Good Lord that looks amazing.

@JDMcKee2023 Жыл бұрын

That looks delicious but is a little thick to be a gumbo. Maybe chicken and sausage stew? Either way, great video, just had to play my part of the “gumbo police” lol😂

@schexyb Жыл бұрын

Exactly my thoughts. Bet it's good, but ain't gumbo.

@jasonh.8362 Жыл бұрын

Mole! Mole! Mole! U can do it!!

@michaelkeith6165 Жыл бұрын

You should try making it with some leftover brisket instead of the chip chicken. Or use both. It's spectacular.

@rmbettac Жыл бұрын

That thumbnail made me stop scrolling and my mouth watered. I am definitely trying this one at home.

@conradbennett3251 Жыл бұрын

Awesome!!

@lambo0129 Жыл бұрын

Love your stuff man. I have wondered for long time, do you have an inversion burner in your table?

@blink555 Жыл бұрын

Love me some gumbo. You should enter that recipe in a contest.

@michaelbailey4252 Ай бұрын

@Stalekracker would be proud, and I think you two should have a cook off for gumbo bragging rights

@stevepereira8898 Жыл бұрын

That's gotta be a game changer of flavors

@DreadRoberts12 4 ай бұрын

The adios to the garlic making a bid for freedom.. Hahahaha.

@strongblackliquor Жыл бұрын

11:55 At least you did better than Disney lol

@scott1191 Жыл бұрын

Shout out to Editor Brad, you a real one man & of course Chudsie!

@today347 Жыл бұрын

Big ups to editor Brad. Massive work behind the scenes

@Rxmedic43 Жыл бұрын

You should watch the binging with babish cajun episode. They make the roux easy to understand and to make. It also has other recipes besides gumbo in it. Very good and authentic.

@jesusleal1496 Жыл бұрын

Hey brad. Would love to see your take on competition Rancho beans. I’ve made em w pig feet and other goodie’s and have had some success at local competitions. Just want to see your take.

@CH-ec5on Жыл бұрын

A neat spoon!

@fly1327 Жыл бұрын

After discovering dry roasting of the flour, it's the only way I make gumbo. Plus, you can make a lot and freeze for the next time.

@peytonforeman6288 Жыл бұрын

Magnificent!

@dhy2kb393 Жыл бұрын

What you have there friend is closer to boudin or fricassee than gumbo minus the liver.. Closest you got to gumbo was the file and rice. Gumbo is more akin to soup and it's gotta have okra.. Just my opinion of course. That dish did look good and tasty though, I'd chow down but wouldn't necessarily call it gumbo. 👍🏻

@josephkordinak1591 Жыл бұрын

I agree. Gumbo isn't thick, its got roux and its got okra. Other than that its open season.

@cjr4497 Жыл бұрын

okra is not a rule. No tomato is though. At least he got that right.

@largegroupofmales Жыл бұрын

I'm giving up beef for Lent and this channel is gonna make that extra hard 🤣

@millwright73 Жыл бұрын

Surprisingly there is no beef in this recipe. Just chicken, duck and pork; the Andouille sausage Bradley made contains two types of pork but no beef. So this meal is Lent friendly. 😁

@jasonh.8362 Жыл бұрын

@@millwright73 Exactly sir!

@waldo9254 Жыл бұрын

New to the channel. When you're cooking down the onions and peppers etc...what temp do you set that butcher block to? Asking for a friend.

@francisrizzo1529 Жыл бұрын

I recognize that dutch oven from Costco, I have one just like it at home! Scored 2 of them for $50. I won't make chili or beef borguignon without that dutch oven.

@S1L3NTG4M3R Жыл бұрын

thanks again!! :)

@celestetony2021 Жыл бұрын

Gotta have potato salad with that Chud!

@richardscanlon4210 Жыл бұрын

What do you use on your cutting board? Is that a hot plate or a trivet to protect the cutting board from the hot pot?

@IvoryOxen Жыл бұрын

When are you opening up a restaurant? Also, what's that beard oil/balm? I'm looking for good scents and different companies. Thank you for always making my bowl of cereal taste like whatever you chef it up. Yumm

@abj504 Жыл бұрын

Being from New Orleans this is not a “gumbo” but you made it a real good chicken and sausage stew. Great job

@mikebarnea4789 Жыл бұрын

What makes it not a gumbo?

@allieandbo Жыл бұрын

@@mikebarnea4789 The consistency. It's way too thick for a gumbo. Can you call it that? Absolutely. Call it what you want. But it South Louisiana we'd call that a stew. And it looks delicious btw.

@altongehringer9858 Жыл бұрын

I'm definitely missing the okra or gumbo as it's called in West Africa but looks delicious! I made some last week and have the scar on my knuckle to prove it! Roux is definitely Cajun napalm!

@dhy2kb393 Жыл бұрын

Fricassee..

@AKSnoopy7 Жыл бұрын

Meh, thats not cajun food. My pet alligator would throw you in our crawfish pond fa dat. But I would still eat dat good fricasse Bradley cooked me.

@realpdm Жыл бұрын

Using a knife to open up the zip-top bags! Classic

@scotthartman4424 Жыл бұрын

Needs a big spoon full of homemade potato salad on top...IYKYK

@scottc168 Жыл бұрын

How were you cooking the dutch oven on the wood cutting board?? Maybe I missed something but I'm very confused. This is the first video of yours that Ive watched. Looks good! Ill like and subscribe!

@jareddyer2900 Жыл бұрын

That what you call home made food 👍

@brewerfireguy Жыл бұрын

Bruh. Great video.

@ryanmcilquham Жыл бұрын

New to the Channel. First, love the videos so please keep it up. Second, what is the disk that you cook on outdoors? Look cast iron but you set it on your cutting board. Thanks for making these videos.

@sideyardbarbecue3214 Жыл бұрын

It’s a trivet

@jimmywang9011 Жыл бұрын

Its a Wi-Fi aluminum Trivet… you can buy it on Amazon for about 20$

@MountainMan7.62x39 Жыл бұрын

I think I' going to make a gumbo this week.

@kcvance1974 Жыл бұрын

Looks tasty, thanks for the awesome video! One complaint - everytime I hear someone pronounce andouille that way, its like nails on a chalkboard. I get it though because everyone not from Louisiana says it that way 😂

@magic49r Жыл бұрын

What was that device you used to cook the pots on, the disc that was thrown on the board?

@sociosanch3748 Жыл бұрын

I love cooking gumbo

@apprenticejackson6833 Жыл бұрын

How is your pot cooking on the cooking board I always wondered that

@SuperPfeif Жыл бұрын

Yes please

@muzzaball Жыл бұрын

Ok, so previously I figured you added a hot pot to your trivet, enabling you to cook a quick sauce. How did you cook the gumbo on the bench? Cheers.

@Sobergamer61 Жыл бұрын

“Beautiful, delicious, Smokey, scratch made, AmEEEEEEEEEEEEEzingggg. “ You should make a decal and sell it. It’s like your thing. Like how Sonny beats the F out of his fridge lol 😊

@dennyo7798 Жыл бұрын

Oh, ELL Yes!!

@JKgaming1 Жыл бұрын

Can you do a Mediterranean kebab recipe!!! I am trying to find one with a marinade but nothing seems good tbh.

@ramennoodleking Жыл бұрын

Way too thick for an authentic Lake Charles/Lafayette gumbo but it still looks good and i appreciate it being derivative with the Chud flair

@n9ne Жыл бұрын

i know this has a french background which is why its so similar to a dish called vol-au-vent but without the biscuit. if you have never had vol-au-vent definitely make it.

@matthewparrish7594 Жыл бұрын

How long can you keep the smoked flour for? Thinking of smoking several cups to have on hand.

@gsmarchand Жыл бұрын

After the previous vid gumbo is the natural conti nation. Being from New Orleans area myself, the north shore, I eat gumbo once a week or more. Chicken and sausage or seafood gumbo are the best ones imo.

@cfuzzkennedy Жыл бұрын

I’m just south of the bridge. Being quite the Gumbo critic myself, I had to watch this and see what’s up. Looks pretty good. Gives me some ideas at the least.