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❤wow I’m impressed. I have done chicken thighs in the oven on a cast iron by seasoning the meat & cook for 40 minutes… nothing special i can admit but you add so much flavor layer upon layer and 2 hours later 🤩 serve some delicious looking chicken. That’s home cooking!

It looks good, i'd like to see the inside . It might be good with buffalo chicken and blue cheese sauce.

Thank you, I will be making this in the near future!

Add......add me some green onions.

Pro 10!!

Get the instapot with the HANDLES ON THE POT!! I HAVE AN 8QT SIZE PRO!! AND A GLASS LID TOO!! ITS A TIME SAVER!!

I love french music!!

YOou forgot 4 hard boiled eggs .

Where did you get that Andouille?

Gumbo,an ancient way to eat almost anything....racoon buttholes,possum eyeballs,and anything you can afford....poor mans meal since 1300bc and caveman😂,garbage with seasoning.....like leather for shoes,been there done that

Love Gumbo... thank you!

Looks good

Never heard of making roux in the oven but you can sure bet I’m going to give it a try.

Look really delicious. Thanks for sharing

Okra, shrimp, lobster or crab, oysters

Where is the shrimps

Looks Louisiana yummy!! Always better the second day.👏😊

There are many ways to make gumbo, but always use the trinity…celery, bell pepper, and onions. You can make chicken and sausage gumbo or add crab and shrimp to it towards the last 20 minutes of cooking or you could just make seafood gumbo . Gumbo filet is a must in Cajun or Creole gumbo and also bay leaves. Cayenne pepper should be added to taste. Homemade stock is always best, but if you don’t have time store bought is fine. Spices and herbs like parsley, thyme, bay leaves, cayenne pepper, and filé powder all add to the rich flavor.

The darker the tux the more flavorful, but you can make it lighter if you like. Okra can be used, but if you’re not into don’t use it.

You know what’s said if the roux not good the gumbo not good.I been making roux since I was 12 years old and I’m 67 still making roux,I have mastered it.Thank You mom cause you wanted to make sure you got your gumbo until 97 years old.So you taught the one daughter who would make sure it happened and that she did.RIP MRS.CELINA(Louisiana born)

Strange not how remember, it took 2-3 days, start with 8-10gal cast iron pot, end up with3gal pot. No crabs, mudbugs, fish, beef, pork, as well as thechicken & sausage, veggies, spices. Mr Boudin made it every year from when I can remember, 1958 or so till he died in mid 70s. Was from Sliddel, La, but Alabama State Trooper. Invites were few beyond family, best friends with my Dad. Ive never had better & am 71 now, have no complete reciepie, but this video is not it-sure its good but not the real deal

I like the chicken fryer, it looks vintage. Looks like it’s got a little warp on the bottom.

Love it yea

Love it yea

Love it yea

Bay leaves are usually used when cooking Gumbos along with tyme.

LEAH CHASE Even Made A GREEN GUMBO With VEGETABLES.

Buy Some Louisiana Fish Fry Gumbo Base.Its Way abetter And Quicker Than Stirring That Roux And All That Greasy Oil.

BAY LEAF , THYME ,PARSLEY, CRAB ,SHRIMP.

Love the speed! And it looks great to!

Looks great!

I like the speeded up cutting. lol.

I just bake breast and then fork shred it.

Yep you can also do it without oil

looks very doable

I cook my chicken in the same pan after browning the sausage, as well as my shrimp. I also use seafood stock instead of chicken stock. I'm going to try making my roux in the oven though!

I love okra!!

Okra is a southern Florida thing.

had a buzz watching you cut up vegies, cracked me up !!!!!!!!!!! lol

You nailed it. Thanks for sharing your process and doing it your way. In your kitchen you are the chef; not the TV Celebrity Chef One thing I began doing is substituting jalapeno peppers for bell peppers when a TRINITY or MIREPOIX or-SOFRITO is required.

No cocodrie , no ourouron , no huitres , No lapin , no ecravisse , no chevrettes ? Pourquoi mes ami ?

The best meat. Looks delicious thanks 😊

No shrimp or crab?

No file powder?

Thank you!

Chicken bouillon? If you don't have chicken stock, stop and make that first. Miss Me!👎

Bones=flavor 🎉🎉

Wow! It never occurred to me to cook the roux that way. I'm excited to try it.

As long as the Savoie's and the Richard's are putting roux in jars. I ain't cooking it no more.

Many years ago, I learned how to make a dry roux. It maintains all the flavor without any of the oil. You'll never go back after you try it.