I’m from south Louisiana, born and raised. And I want to say it looks good and you did a good job, but it wouldn’t be right of me if I didn’t give you some authenticity advice about a few points that stick out to me as a south Louisiana native. Here it goes: 1.) There is no fish in a gumbo, ever. We reserve fish for other stewed dishes like courtbouillon or bouillabaisse that center on fish. 2.) The crabs used should be blue crabs. I’m sure using other crabs could be tasty, bit it’s not authentic. We only use blue crabs in a gumbo here in south Louisiana. So a common seafood gumbo here will have shrimp and blue crabs (can be small whole blue crabs called gumbo crabs that are cleaned and cut in half or blue crab crabmeat or both) and also oysters are acceptable too, but they are less common these days in a seafood gumbo as it was in the past, but still acceptable and used. The shrimp would normally be gulf shrimp and the oysters would be gulf oysters. All local products. 3.) Acceptable seasoning meats to add to a seafood gumbo or any gumbo would be any of the following: smoked sausage, andouille, chaurice (also known as hot sausage or hot link), ham, tasso (tasso is a south Louisiana spiced ham) or fresh sausage such as fresh pork sausage. These are all versions of sausage or ham. Some versions of seafood gumbo don’t contain any meat products and consist only of seafood. If using seasoning meat in a seafood gumbo, use a minimal amount so it doesn’t overpower the seafood flavor. There are some folks that combine seafood and chicken in the same gumbo (in a minority of areas in south Louisiana it’s common, but it’s sparse or non-existent in most areas), across south Louisiana this doesn’t happen much and seafood is separated from chicken in a gumbo in most areas. You got all of it correct except for the type of crab and the addition of fish. Everything else you did was fine. Those are my observations as a south Louisiana native and ex-chef who grew up cooking and eating gumbo my whole life.
@lissayadventures014 күн бұрын
Looks so good
@erikaml294419 күн бұрын
Thanks 😊 for inspiring me. I’ll be doing it today 😊
@libbyadams196519 күн бұрын
Gumbo looks wonderful! Will surprise the family!
@bsmith294723 күн бұрын
My recipe.
@thesmokewagon630223 күн бұрын
Nice roux. I like my seafood gumbo roux to be a medium dark “peanut butter” color. Somewhere between blonde but well before brown. I like making “practice” roux like you have done here. Let them cool & store.
@thesmokewagon630223 күн бұрын
Nice roux. I like my seafood gumbo roux to be a medium dark “peanut butter” color. Somewhere between blonde but well before brown.
@hamstring679224 күн бұрын
Lobster rolls were invented in Milford, Connecticut. The Connecticut roll IS the traditional roll.
@MikeTule-z1vАй бұрын
ok i just got on sweety its not to cool in da facility lkibrary m f
@MikeTule-z1vАй бұрын
Ok getting on Antioch CA freeways
@johnfogel6347Ай бұрын
Man that looks g😂
@nicholebroussard6482Ай бұрын
Im on no schedule im good time is always passing by so enjoy being in the moment
@minnielchandler9858Ай бұрын
Now that's a money shot! YUMMY! 😊
@JasonSmith-qx3zhАй бұрын
Well done kitchen Maestro this look so good my friend I'm trying to make this as a side for the 4th to do something different family is all in. This recipe has move in to 1st place for now.
@maureennowlin684Ай бұрын
This looked sooo delicious!!! Yum yum
@LetthisyearbebetterАй бұрын
Haven’t made gumbo for a while. Came across your video and I think I’ll be following your recipe tonight! Looks great!
@HundoFREEMANАй бұрын
What heat do you cook this on ??
@joshsos5541Ай бұрын
I am doing a gumbo tomorrow in my slow cooker. I’ve done it a few times now. It works great! Yours looks delicious too! I can’t wait to eat some
@qualiacontrolАй бұрын
Not my favorite music, but great recipe!
@davidmatheny1993Ай бұрын
I started making my own gumbo a few weeks ago, and when I tried using shrimp the second time around I think the pieces were a bit too small to really add much to it. I tried practicing making a roux the day before I made my first pot, and surprised myself by actually not burning it and getting the right consistency the first time.
@HundoFREEMANАй бұрын
What temperature do you use while doing the roux . And do I leave it at the same temp throughout the whole process
@jayt3955Ай бұрын
Would you ever put Salmon is a gumbo??
@sharonjones8323Ай бұрын
It looks delicious. I plan to make this recipe in a month or so. I’ll come back with my results
@HundoFREEMANАй бұрын
What temperature do you cook the roux and the pot ?
@barbarakennedy7537Ай бұрын
Sounds great
@gibgormley3154Ай бұрын
I totally dig your energy, But it’s hard to make it through the “canned”music . So if you guys want, I’m not the best but I’ll totally like make you like a fun beat to play in the background like…… Free? Or just keep doing what you’re doing cause I’ll probably check out anyway.
@gibgormley3154Ай бұрын
And that is no way meant to be insult to the musician
@denemiddleton36142 ай бұрын
The coconut rice looks good 🥥
@videoman773652 ай бұрын
How much roux do i make for 4 quarts of Gumbo ? I grew up eating Gumbo because my mother and my ants were from Ville Platte LA. and she never showed us how. I know how to make the Roux but don't know how much Roux to make for 4 quarts of Gumbo. My aunts got me using Kary's Roux from the store {He is out of Ville Platte }. It works very well but I would like to make it from scratch.
@josejsalazar19412 ай бұрын
I love it ❤
@elainjones94422 ай бұрын
Looks delicious i like Blue Crabs
@shawnalexander49282 ай бұрын
yum
@Twistedterminal12 ай бұрын
Thank you, for sharing this video. I really enjoyed watching it. I love the broth-making. Greatest gumbo I have seen in KZfaq. Thanks again,
@ljcc77992 ай бұрын
Started watching the video and just looking at the ingredients, I know this is going to be good.
@brendasavini77862 ай бұрын
There was no mozz in Friday's skins. AND you leave 1/4 inch of potato. Fridays actually had a specialized spoon for scooping so the potato innards could be used for potato salad and home fries. Dressing was sour cream, dried chives, salt and pepper and a touch of milk for a better consistency in the sour cream and chives. sauce.
@user-ui4rc2lh7v2 ай бұрын
That looks gorgeous, will definitely give it a go 😊
@messitup3 ай бұрын
hot damn, this looks so good!
@messitup3 ай бұрын
Best gumbo I've seen so far on youtube!
@messitup3 ай бұрын
This gumbo recipe is the bomb!
@cbai22383 ай бұрын
I appreciate you using your own chicken broth 👍🏾👍🏾
@christyhill3763 ай бұрын
like I make it yes!!
@cedricjones88243 ай бұрын
I Made This Back In March and Shared With Family & Veterans at Northport VA Medical Center and It Was A Hit!!!!
@jomission57933 ай бұрын
awesome video, great job... cant wait
@annairwin81473 ай бұрын
Looks FANTASTIC
@michaeldreef49773 ай бұрын
I've been wanting to make a seafood gumbo for many years, and I finally did tonight while using this recipe and technique. I'm so glad I did, as it turned out to be a legit seafood gumbo - thank you for teaching us your recipe!
@olahall22993 ай бұрын
Will a 1/2 cup each be enough to make a small pot for gravy?
@olahall22993 ай бұрын
04/25/2024
@deborahnestle67383 ай бұрын
Where can you get the written recipe?
@SS-gf6rl4 ай бұрын
I love it, thank youl
@DeborahLewis-mq8le4 ай бұрын
Thanks for the recipe. I look forward to making it. It look delicious!