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.

Looks so good

Thanks 😊 for inspiring me. I’ll be doing it today 😊

Gumbo looks wonderful! Will surprise the family!

My recipe.

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.

Nice roux. I like my seafood gumbo roux to be a medium dark “peanut butter” color. Somewhere between blonde but well before brown.

Lobster rolls were invented in Milford, Connecticut. The Connecticut roll IS the traditional roll.

ok i just got on sweety its not to cool in da facility lkibrary m f

Ok getting on Antioch CA freeways

Man that looks g😂

Im on no schedule im good time is always passing by so enjoy being in the moment

Now that's a money shot! YUMMY! 😊

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.

This looked sooo delicious!!! Yum yum

Haven’t made gumbo for a while. Came across your video and I think I’ll be following your recipe tonight! Looks great!

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

Not my favorite music, but great recipe!

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.

Would you ever put Salmon is a gumbo??

It looks delicious. I plan to make this recipe in a month or so. I’ll come back with my results

Sounds great

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.

The coconut rice looks good 🥥

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.

I love it ❤

Looks delicious i like Blue Crabs

yum

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,

Started watching the video and just looking at the ingredients, I know this is going to be good.

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.

That looks gorgeous, will definitely give it a go 😊

hot damn, this looks so good!

Best gumbo I've seen so far on youtube!

This gumbo recipe is the bomb!

I appreciate you using your own chicken broth 👍🏾👍🏾

like I make it yes!!

I Made This Back In March and Shared With Family & Veterans at Northport VA Medical Center and It Was A Hit!!!!

awesome video, great job... cant wait

Looks FANTASTIC

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!

Will a 1/2 cup each be enough to make a small pot for gravy?

Where can you get the written recipe?

I love it, thank youl

Thanks for the recipe. I look forward to making it. It look delicious!

Incredible

"Hush up and look at the gumbo."

No audio?

Excellent show sir! I can’t wait to try it 😊

damn that looks good