CHICKEN & SAUSAGE GUMBO INGREDIENTS 2/3 Cup Vegetable Oil 1 Cup All Purpose Flour 1 Yellow Onion 1 Green Bell Pepper 3 Sticks of Celery 4 Cloves of Garlic 2 lbs Smoked Sausage 2 Whole Rotisserie Chickens deboned 3 32oz Containers of Chicken Stock 4 Cups of Water 1 Tablespoon of Cajun or Creole Seasoning 1 Teaspoon Salt 1 Teaspoon Garlic Powder 3 Bay Leaves 1 Cold Bottle of Water at the end *1/4 teaspoon cayenne* if you want it spicy DIRECTIONS Heat a large pot and over a Medium heat. Chop the Onion, Bell Pepper, Celery, and Garlic. Slice the sausage and pull apart the chicken. Save the remaining skin and bone in a bowl off to the side. Put all prepped ingredients in the refrigerator. In a pot off to the side, add the 3 containers of chicken stock, the skin and bone from the chicken, cover, and set to a low heat. Just let this simmer until needed. Add the 2/3 Cup of Vegetable Oil and the 1 Cup of Flour to the hot pot. Begin stirring regularly until you reach a chocolate color. Times will vary on how long it takes to get the roux to a chocolate color, but it usually takes over an hour. At about half way, begin heating a large pan over Medium heat. When your get to a caramel color, you want to begin draining the stock through a sifter. This way you can separate all the chicken remains from the stock. Add the stock back to the pot, cover, and let simmer. Once you’ve reached a good chocolate color, add the chopped vegetables in and cook for another 10 minutes. While the vegetables are cooking, begin searing your sausage in the pan off to the side, just to brown them a little. Once they have browned a little, add some of the chicken stock to that pan to loosen up any drippings from the sausage. Pour the liquid from the sauté pan through a sifter into the stock. After 10 minutes of cooking the vegetables, ladel in a little bit of the chicken stock into the roux and stir. Repeat until you get a creamy mixture, then add all of the stock in. Add the Cajun seasoning, Salt, Garlic Powder, Bay Leaves, Sausage, and 4 Cups of Water. Bring to a boil, cover, lower to a simmering heat, and cook for 1 hour After 1 hour, you can skim any oil that may have risen to the top, or you can leave it. Add the chicken, and simmer for another hour. At the end, turn the fire off, add the cold bottle of water and Serve. Don’t forget to cook some rice! THE COLD BOTTLE OF WATER WILL CAUSE A QUICK DROP IN TEMPERATURE ENHANCING THE FLAVORS IN THE GUMBO. INSTEAD OF ADDING ALL OF THE WATER TO THE GUMBO DURING SIMMERING, SAVE TWO CUPS FOR THE END AND ADD IT IN COLD.
Just wanted to say, I am 49 years old, been in Louisiana for 46 of them, and just made my first pot of gumbo from your video/recipe. It was AMAZING! Thank you so much for this.
Can’t believe it’s been 5 years of me making this every holiday season! It never fails to wow my friends who weren’t blessed to eat Cajun food growing up and I appreciate the easy to follow instruction you provide! 🎉
So true! Im from Indiana, married a woman from down the bayou, and we live in Kansas(go figure). I started making this for holidays. The first time brought her to tears. Made it for my kids last year, and they ate the whole dang pot!
ikr. All the celebrity chefs try to dress it up. make the roux real blond. Plate it up real shallow on a pillowy bed of rice. Like nah. You go to some family dinner and that stuff looks like it came straight out the swamp. Has enough cholesterol to kill a Californian. This video is my new reference for when people ask about cajun gumbo. This is what we actually eat. Straight coma enducing sa say bohn.
I’ve been using this recipe for years now and I still love it. I started smoking whole chickens instead of using the rotisserie chickens and I like the bit of smoke flavor it gives. Also, I ran into a gumbo cook off champ at Rouses one time and he told me his secret was adding some Greek seasoning to the gumbo as well as everything else. Boy does that give it an extra something!! Love your recipes!
“If the garlic is the size of this bad boy here, go ahead and use 6 anyway!” That’s what he meant. No such thing as too much garlic. Keeps the vampires away.
I’ve always made your gumbo following your original video and it’s really good. But yesterday I followed this video. Flavor was on a whole new level. Hubby said it was probably the best I’ve ever made! Thanks for making these videos. They have helped me be a better cook.
I’m south Louisiana bred and raised and your original gumbo video is how I learned to make roux. I love it and how the gumbo comes out, especially the flavor the rotisserie chicken gives it. I’m definitely going to try boiling the bones in chicken stock. Thank you for your videos!
It's been cold for 5 min in Louisiana and I've already made 2 pots of chicken and sausage gumbo and 1 pot of squirrel and dear sausage gumbo....they have announced me mom of the year in my home 😂😂😂
@@bridgetwhite9738 if you cook it like chicken its gonna taste just like chicken....its just like crabs though, alot of work for just a little bit of meat lol....you should try it!
Thank you for sharing “your” recipe and method of preparing Gumbo, I watched your video twice and took in a wealth of “Cajun knowledge”, like haircuts, everyone has their style and preferences. I have cooked for decades and always welcome other peoples comments and dislikes for a meal I prepare. It was once said by a Famous Cajun Chef “ You can’t cook for anyone if you don’t love everyone.” Paul Purdhomme. Awesome video, thanks dude.
Made this recipe several times and it absolutely SLAPS..thank you Cajun Ninja for showing this humble Texan the bayou secrets to your amazing Louisiana dishes!!
You are THE MAN !!!!!!!!!!!!!!! I grew up in New Orleans eating all kinds of gumbo and I AM an ADDICT !!!!!!!!!! Thank you so much for sharing your recipe recipe!!!!!!!!!!!! Can’t wait to try this soon !!!!!!!!!!👍👍👍👍👍👍👍👍👍👍👍👍💖💖💖💖💖💖💖💖💖😋😋😋😋😋😋😋😋😋😋😋😋😋
My first thought is: "My God, that looks good!" My second thought is: "That pot is legit!" My mom had those kinds of pots when I was a boy. Good stuff.
@@kbsquare Look up "Magnalite Classic Oval Roaster" and you'll find it. You can also look up "Cajun Classic Oval Aluminum Roaster" They have 15" & 18" versions from both brands. Magnalite is the brand Cajuns all grew up looking at in our parent's and grandparent's kitchens. My grandmother gave all of her grand kids a set of Magnalite pots for our weddings. I often think of her when cooking in mine.
I have to say your recipe was the first I have seen with detailed steps, I enjoyed watching you make this and all your little secrets to bring up the flavor profile.
I’ve never had gumbo in my life so yesterday I made this in my new home, I have so much for my freezer. And my goodness. I’m in love, my first time cooking it and it definitely won’t be my last!
I live in South Texas and I have friends from Louisiana that come down 4 times a year. I made your recipe of gumbo. My friends said that was the best gumbo that they have ever tasted. Thank you for sharing your recipes my family can not get enough of your recipes
I LOVE the way you care for your roux. I really like your care for every ingredient. You threw cold water in there and pulled the right amount of fat out of that sausage. That hot sausage saw cold water and said Hey, here's my fat. No one has to agree with every single detail but everyone must respect this treatment of ingredients. Many lessons learned for me young buck, thanks!
Dude I was just fixing to add the potato salad comment but figured I would look and make sure no one else did . Thank god cant have gumbo without potato salad 👍
I want you to know that I am still making this recipe! We love it so much. It’s our go to gumbo :) thank you for your videos! Best to you and your family.
I love gumbo and I have ate it many of times I've never made it and I've never made a roux, I decided to try your recipe and all o can say is amazing.... everyone that has tried it has loved it and this makes so much my wife and I are gonna be eating on this for days.... thank you very much
I made this today it was absolutely delicious. My family loved this and my granddaughter said mommie this is some good gumbo ! Thank you Cajun Ninja for sharing your recipe along with your helpful tips.
I had to let you know I made this just like you while watching this video. And it was perfect. My family loved it. Thanks so much. For another great recipe.
Happy Thanksgiving to you and your family. I made this gumbo for Thanksgiving (today). I put smoked sausage, blue crab, and shrimp in it. Everyone enjoyed it. Your instructions were on point. Thank you for all you do.
Just made this gumbo and it is delicious!! I twicked it a little to make it Keto friendly. I used almond flour and avocado oil for roux. Perfect! Will be making this again! Thanks Ninja!
My favorite chef bless you and your family. TY so much for sharing your delicious recipes. I just love them all. They are always a hit. I'm Spanish and they come out perfect all the time. 👏🏼🙌🏼👍🏼❤️
Gumbo is definitely one of my favorite dishes however until this past Christmas we never had the proper pot so we couldn't make it from scratch and while it was still good it just wasn't the same. So I bought my wife one of these pots for Christmas and set out to making this recipe the next day. It was my first time making a roux and my first time making gumbo from scratch. I gotta say the work put in was well worth it and that was probably some of the best gumbo I've ever had. Keep up the great work I love watching your videos.
@@pleaseaskme3483 that's the exact pot I ordered... if the link disappears go to Amazon and search 18 inch cast aluminum gumbo pot and you should find it easily
I was about 14 when I had my first gumbo. Quail, rabbit, chicken, and sausage. I was in heaven. I've made gumbo cheat method , but after watching you do it like this. I'm on it. ❤
This was the best pot I’ve ever made & I’ve made very many lots of gumbo! The water bottle is totally the secret ingredient. I nail every recipe The Cajun Ninja posts. Thank you! Now, what about a good pistolette recipe Mr. Ninja?
I followed your pastalaya recipe and it was the best I’ve ever made. Had to see how you cook your gumbo ,pretty close to mine just a little different All and all your excellent cook. Thanks.
Big fan down in Prairieville. I’ve been using the base of your recipes for years and been adding a little of my own twist to them. People will always have something to say. Keep doing you! All the best!
Ok I’m from Walker La and I Love gumbo. I have never been able to make gumbo. It always turns out to thick and taste like flour lol. I followed this video and it came out perfect. So thank you thank you thank you.
Looks like a good gumbo to me. My husband and I are in the process of making our chicken & sausage gumbo now & we do NOT put okra in it… ours isn’t far off from yours. For anyone giving you grief about okra, I wouldn’t worry about it. We were both born & raised in New Orleans, and we all know, EVERYBODY’s family has their own gumbo recipes. By the way, we are both LSU alumni, so of course we love your hat! Great Video!
I have never tried Gumbo ever and I made it tonight and followed your directions and it is one of the best meals I have ever ate. I bet if I tired it in Louisiana it will be a million times better.
Today I made his recipe and omg the whole family loved it, I also added 1 teaspoon of slap your mama along with is original recipe. Everyone in my family loved it. Thank you so much for sharing your recipe!❤👊😍👍
Love your version of Chicken and Sausage Gumbo. My Step Mother also used Rotisserie Chicken but using the leavings to further enhance the Stock is almost as good as making a stock from scratch. What I am anxious to try is using cold water at the end to shock the gumbo. I believe you are onto something there. Great as always. Much love to you and your family and continued success.
I agree on the cold water. I am making a gumbo this weekend and will try it. I know people who, when boiling crawfish, shock the water at the end of the boil with a bag of ice so I'm guessing it's the same concept. I'll see what's up this weekend.
A friend’s father passed away, so I made your chicken & sausage gumbo for them. Her teenage son was reluctant to try it because he doesn’t like gumbo. He tasted it and ate two bowls. Let all the “haters” know your recipe is picky teenager approved.
2 years later & I’m making it right now for my family!! Tried a taste sample & in the words of my baby cousin “OH YEA BABY!!!” Delicious!! We have a winner!!! Thank you Cajun Ninja for sharing ❤️🔥
He is a definite Gumbo pro. Everyone who makes gumbo has their own way of doing it. My recipe is too close to his to say mine is different. But, I use 3/4th cup of oil and a cup of flour for my roux (RUE). I stir it and then I pop it into the microwave in a glass dish, set it for 5 minutes and let it cook. Remove it, stir it, and let is sit 2 minutes. Watch the color change. Pop it back in the micro wave, and hit it for 2 minutes. Pull it out stir it and let it sit for another 2 minutes. Smell it, check the color and pop it back in the micro wave for I minute at a time, after the initial steps. Let it sit between cooking times. ( do not put the spoon in your mouth after you stir the mixture. It will be like licking a the magma from a volcano, the spoon you stir it with will burn the hell out of your mouth and lips. I put my spoon in a glass of water to cool it down after using it. At some point the mixture will have the color and consistency of a soft chocolate pudding. Takes less than 20 minutes my way. Follow what he did for the rest of the recipe. In Louisiana most of us don't use rice. We take a spoon full of potatoes salad and pop into a bowl and ladle the gumbo over it. The hot gumbo creams the potatoes for you and you end up with a really tasty thick gumbo. It will make you want to slap your mama, its so good.
@@dannygillmusic Baton Rouge guy here, and call me after you try it. Silky smooth and with a layer of flavor. I read my post and I would like to correct something. I meant to say that in Louisiana most of us use rice.
OH MY GOSH it make me so annoyed that people are telling you how to make your gumbo!!! Each family has their own way. In mine you don't put okra in chicken and sausage gumbo, okra goes in okra and shrimp gumbo only. Your mom starts with how your grandma did it and then it evolves into her own and then so on... People need to get that there is NO RIGHT WAY TO MAKE CAJUN FOOD!!!! Gumbo originates from people throwing what they had in a big pot, hence the term "Gumbo" lol. If a Cajun makes it with a base of tradition it's Cajun food. BTW that looks good lol
rhonda sellars So true, there's a million ways to make gumbo, everyone has there own way. I personally don't care for seafood in my chicken and sausage gumbo. It's either chicken and sausage gumbo, or seafood, with shrimp, crab, oysters and crawfish.
I explain it to them Rhonda, and they still want to argue. They're not telling me anything about me, it's more about themselves. I appreciate your support!
I love this guy. He's one of my all-time UA-cam favorites. He KNOWS how to cook. The only little issue I've got with this recipe is he's taking WAY too long to make his roux. Yes, by all means, it's totally fine to take as long as you want. But cooking it so slow will discourage some people who just won't tend a pot stirring that long. He makes a FINE roux, for sure! But you can do just as well using higher heat and just being attentive. I can get dark peanut butter color in 25 minutes without scorching a single grain of flour. I'm not being critical at all! I'm just suggesting to cook the roux faster.
Hey I see where you are coming from Jake, and understand. The thing is, more people will get discouraged using the faster method, than they will using my method. The reason why, is because it takes a lot of practice to be able to get a roux to a dark color quickly without scorching anything. I try to make videos so that they are easy for everyone, but by all means I encourage everyone to kick it up however they like. I appreciate the kind words. 😊👊🏻
@@TheCajunNinja You know what CN? You're exactly right! I didn't think of that. Burning the roux will discourage more people than the time it takes to do it slower. I've been cooking so long I sometimes forget what it's like for people just starting out. That's why you're the Cajun Ninja, and I'm just an old dude who cooks for his family. Pi-Yoooowwww my my friend! LOL
Thanks for always being positive & “you do you”! I’ve watched this probably a dozen+ times, we are from Mobile & make your version spliced with a couple things from family recipe. Thanks for the recipes!
When my dad cooks gumbo, instead of adding okra to the pot he fries okra and sets it aside for people to use as a garnish of sorts on top of their individual bowl, if they want it. I know it sounds weird but it's actually pretty good, especially if you like fried okra but hate okra in your gumbo.
Look here bruh! This native, lifelong New Orleanian has ZERO complaints about this one OR your previous video. I love and appreciate them both. This is true Louisiana cooking, with your own personal preference added. PERIOD
NOLA BEAUTY you truly represent your handle. True beauty comes from a smile and kind words. This is the image we are all created from. Keep being you! 😊👊🏻
@@jacobbutler7942 I’m from south Louisiana AND I speak French. It’s spelled gumbo in English, but it’s spelled gombo in French. The name gombo is also how you say okra in French. Look in any old south Louisiana cookbook that has French in it and for the dish gumbo it will say gombo in French, not gumbo. Gumbo is an English bastardization of the word gombo. The word gumbo derived from the word gombo. The reason gumbo is called gumbo/gombo is because the first gumbos in Louisiana were made with okra as a main ingredient unlike today, hence why it’s called okra (gombo) in French or gumbo in English. Comprendre?
@@jacobbutler7942 Bruh, what are you talking about? French and “Cajun French” (it’s really called Louisiana French because others contributed to it besides Acadians) are the same language the same how British English is the same language as American English. It translates just fine. The French in Louisiana were white yes, but so were Acadians and they all knew how to cook gumbo. Louisiana’s cuisine is a melting pot cuisine and everyone whether white, black or Amerindian in Louisiana knew and knows how to cook Louisiana food. The Choctaw introduced the French in Louisiana to filé yes, but the French introduced roux to gumbo so everyone contributed. South Louisiana’s food is a melting pot cuisine where whites, blacks and American Indians contributed.
So this is the first time making gumbo and wow!! talk about nail on head in flavor and also extremely easy to follow! Thanks for taking me back to my childhood and making me feel like I was back home.
Being Australian, I’ve been dying to cook some American food, I’m gonna give this a try, then maybe try a seafood gumbo and soul food. Thank you for your recipe 😁
You should try real American bbq: smoked brisket sandwiches, St. Louis ribs, S. Carolina pulled pork, etc. it’s a low and slow process, but totally worth it!
Love your channel, I have been cooking a long time myself, I'm too impatient to cook my roux that long now, so I use flour that has already been browned, Saute the vegetables and sausage, use rotisserie chicken too, but instead of the swanson chicken stock, I use Tone's chicken base (paste) and water to make mine. I mix my browned flour with cold water and add it to the pot bring to hard boil , add chicken and simmer for 45 minutes. Comes out good that way too my friend and way less time, I do like to make from scratch like you sometimes especially when I make shrimp and okra gumbo. BTW I'm from Lutcher.
My five year old is obsessed with watching your cooking videos. Shes now asking me to make almost everything you've got a dang video on and goes around my house saying Piyah. Thanks 😂
It’s 4am and I can’t sleep. Came upon this video. OMG! I loved the humor but really loved the instructions and authenticity. I definitely subscribed!! Looking forward to cooking your many dishes!!! PIIYYYAAHH!!
Thanks so much for posting this update. I've been making your original recipe for about a year and we all love it so much! I'm in cold and snowy Niagara Falls Canada and haven't been to NOLA (yet!) so I can't attest to its authenticity, but I certainly can attest to its taste. I of course use homemade chicken stock, and I make some shrimp on the side (my son is allergic to shellfish, poor man) and spoon it over the rice before the gumbo. Sometimes okra, sometimes not (okra today). Otherwise, I follow your directions to the letter. Can't wait to try the cold water trick this time! Thanks again 👍
Cajun Ninja you got!!!👍. Everybody makes their gumbo different and that's okay. But you made a delicious looking dish. I will be trying your receipt but got to add my crablegs and shrimps. 👍 Great recipe and Thank you for sharing with us
I make mine the same way. Except I use fresh chicken. That's my Mom's roaster,from Sears 60 +years ago ALSO I use Okra & mine is between soup & stew a little closer to stew. Love your humor. I KNOW YOUR GUMBO IS DELICIOUS ❤
I made this about a week ago for the first time and my family absolutely loved it!!!!! All I changed was switching out 1 32oz chicken stock with seafood stock and it was delicious!!! I burned the roux the first time and it came out perfect the 2nd time!!!! Thank Cajun Ninja... you have brought back my cooking mojo ❤️
Looks absolutely delicious. Couple questions though. Why not brown the sausage in the same pot? Like brown the sausage then make the roux and get that flavor in there? Also could you use bacon grease instead of oil?
Man ole man that's gonna be a meal here soon since the weather is now turning colder in South Carolina. Cant wait to try it. I know it will be good cause it wont be the first dish I've made of yours. Keep up the great work brotha. 🤜
Danny Tompkins indeed there is one definition that means Okra, however the sub definition is regarded to cajun cuisine, which says a spicy chicken or seafood soup thickened typically with okra OR rice. So it’s simply your choice. 😊👍🏻
The Cajun Ninja. Thanks Bro. I’m still an okra man. I have always said I may not be the best Cajun cook in the world, but, I’m in the top ten. But wherever ever I am, I now concede you are two clicks above me. And that’s say something. Making RB&R tomorrow with my homemade andouille sausage
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
CHICKEN & SAUSAGE GUMBO
INGREDIENTS
2/3 Cup Vegetable Oil
1 Cup All Purpose Flour
1 Yellow Onion
1 Green Bell Pepper
3 Sticks of Celery
4 Cloves of Garlic
2 lbs Smoked Sausage
2 Whole Rotisserie Chickens deboned
3 32oz Containers of Chicken Stock
4 Cups of Water
1 Tablespoon of Cajun or Creole Seasoning
1 Teaspoon Salt
1 Teaspoon Garlic Powder
3 Bay Leaves
1 Cold Bottle of Water at the end
*1/4 teaspoon cayenne* if you want it spicy
DIRECTIONS
Heat a large pot and over a Medium heat.
Chop the Onion, Bell Pepper, Celery, and Garlic. Slice the sausage and pull apart the chicken. Save the remaining skin and bone in a bowl off to the side. Put all prepped ingredients in the refrigerator. In a pot off to the side, add the 3 containers of chicken stock, the skin and bone from the chicken, cover, and set to a low heat. Just let this simmer until needed.
Add the 2/3 Cup of Vegetable Oil and the 1 Cup of Flour to the hot pot. Begin stirring regularly until you reach a chocolate color. Times will vary on how long it takes to get the roux to a chocolate color, but it usually takes over an hour. At about half way, begin heating a large pan over Medium heat. When your get to a caramel color, you want to begin draining the stock through a sifter. This way you can separate all the chicken remains from the stock. Add the stock back to the pot, cover, and let simmer.
Once you’ve reached a good chocolate color, add the chopped vegetables in and cook for another 10 minutes.
While the vegetables are cooking, begin searing your sausage in the pan off to the side, just to brown them a little.
Once they have browned a little, add some of the chicken stock to that pan to loosen up any drippings from the sausage. Pour the liquid from the sauté pan through a sifter into the stock.
After 10 minutes of cooking the vegetables, ladel in a little bit of the chicken stock into the roux and stir. Repeat until you get a creamy mixture, then add all of the stock in.
Add the Cajun seasoning, Salt, Garlic Powder, Bay Leaves, Sausage, and 4 Cups of Water.
Bring to a boil, cover, lower to a simmering heat, and cook for 1 hour
After 1 hour, you can skim any oil that may have risen to the top, or you can leave it. Add the chicken, and simmer for another hour.
At the end, turn the fire off, add the cold bottle of water and Serve.
Don’t forget to cook some rice!
THE COLD BOTTLE OF WATER WILL CAUSE A QUICK DROP IN TEMPERATURE ENHANCING THE FLAVORS IN THE GUMBO. INSTEAD OF ADDING ALL OF THE WATER TO THE GUMBO DURING SIMMERING, SAVE TWO CUPS FOR THE END AND ADD IT IN COLD.
The Cajun Ninja hey man, love the videos. What size magnalite roaster is that?
Gabe Mitchell 15 inch 10 qt
The Cajun Ninja How many servings do you get out of this amount of gumbo?
Ann Webster 10-12 is a safe number
The Cajun Ninja Where can I get a pot like that?!?
Just wanted to say, I am 49 years old, been in Louisiana for 46 of them, and just made my first pot of gumbo from your video/recipe. It was AMAZING! Thank you so much for this.
Can’t believe it’s been 5 years of me making this every holiday season! It never fails to wow my friends who weren’t blessed to eat Cajun food growing up and I appreciate the easy to follow instruction you provide! 🎉
So true! Im from Indiana, married a woman from down the bayou, and we live in Kansas(go figure). I started making this for holidays. The first time brought her to tears. Made it for my kids last year, and they ate the whole dang pot!
This man knows how to make a REAL cajun gumbo. This is the most authentic cajun gumbo I've seen online. He used the bones and everything!
ikr. All the celebrity chefs try to dress it up. make the roux real blond. Plate it up real shallow on a pillowy bed of rice. Like nah. You go to some family dinner and that stuff looks like it came straight out the swamp. Has enough cholesterol to kill a Californian. This video is my new reference for when people ask about cajun gumbo. This is what we actually eat. Straight coma enducing sa say bohn.
That’s cause ole dude is a Cajun…says it in the name lol
I’ve been using this recipe for years now and I still love it. I started smoking whole chickens instead of using the rotisserie chickens and I like the bit of smoke flavor it gives. Also, I ran into a gumbo cook off champ at Rouses one time and he told me his secret was adding some Greek seasoning to the gumbo as well as everything else. Boy does that give it an extra something!! Love your recipes!
“If the garlic is the size of this bad boy here, go ahead and use 6 anyway!” That’s what he meant. No such thing as too much garlic. Keeps the vampires away.
And maybe the ladies too! 😂
I’ve always made your gumbo following your original video and it’s really good. But yesterday I followed this video. Flavor was on a whole new level. Hubby said it was probably the best I’ve ever made! Thanks for making these videos. They have helped me be a better cook.
You’re awesome 😊👊🏻
I’m south Louisiana bred and raised and your original gumbo video is how I learned to make roux. I love it and how the gumbo comes out, especially the flavor the rotisserie chicken gives it. I’m definitely going to try boiling the bones in chicken stock. Thank you for your videos!
It's been cold for 5 min in Louisiana and I've already made 2 pots of chicken and sausage gumbo and 1 pot of squirrel and dear sausage gumbo....they have announced me mom of the year in my home 😂😂😂
Lauren Mothershed we’d get along just fine me and you😁👊🏻
Girrrrrl I've NEVER heard of squirrel and dear sausage gumbo. I'm born and raised here in Louisiana. Sounds delicious.
@@bridgetwhite9738 if you cook it like chicken its gonna taste just like chicken....its just like crabs though, alot of work for just a little bit of meat lol....you should try it!
Power quicck pot
Love you 😄🔥🔥
I made this gumbo for dinner tonight. My family loved this so much! This will always be my go-to gumbo recipe for now on! Thank you Cajun Ninja!!!
Thank you for sharing “your” recipe and method of preparing Gumbo, I watched your video twice and took in a wealth of “Cajun knowledge”, like haircuts, everyone has their style and preferences. I have cooked for decades and always welcome other peoples comments and dislikes for a meal I prepare. It was once said by a Famous Cajun Chef “ You can’t cook for anyone if you don’t love everyone.” Paul Purdhomme. Awesome video, thanks dude.
kenneth duffield I really appreciate that. Thanks 🙏🏻 👊🏻
I do the same but use beef stock...seems to make the gumbo a little darker 😁
Made this recipe several times and it absolutely SLAPS..thank you Cajun Ninja for showing this humble Texan the bayou secrets to your amazing Louisiana dishes!!
Gumbo in a Magnalite pot, brings me back to childhood. 😍
where can I find a Beautiful pot like that? And what size is that? Thanks in advance
@@MsEtaylor1971 I know Sams outside of New Orleans has them
You are THE MAN !!!!!!!!!!!!!!! I grew up in New Orleans eating all kinds of gumbo and I AM an ADDICT !!!!!!!!!! Thank you so much for sharing your recipe recipe!!!!!!!!!!!! Can’t wait to try this soon !!!!!!!!!!👍👍👍👍👍👍👍👍👍👍👍👍💖💖💖💖💖💖💖💖💖😋😋😋😋😋😋😋😋😋😋😋😋😋
Another Saturday in East Tennessee, hanging out with the Ninja, cooking gumbo, no okra, for my friends. Keep up the good work, and thanks again!
Very good recipe. Delicious. I've been doing your seafood for years. I decided to do your gumbo this year for Christmas. Thank you.
My first thought is: "My God, that looks good!"
My second thought is: "That pot is legit!" My mom had those kinds of pots when I was a boy. Good stuff.
Where can I get a pot like yours?
@@kbsquare Look up "Magnalite Classic Oval Roaster" and you'll find it.
You can also look up "Cajun Classic Oval Aluminum Roaster"
They have 15" & 18" versions from both brands. Magnalite is the brand Cajuns all grew up looking at in our parent's and grandparent's kitchens. My grandmother gave all of her grand kids a set of Magnalite pots for our weddings. I often think of her when cooking in mine.
@@coralinealgae Thank you! It will have to be the Cajun Classic because the Magnalite is about $700 beyond my bank account
@@kbsquare
Might want to avoid the aluminum pans to keep from raising your risk of Alzheimer's.
I have to say your recipe was the first I have seen with detailed steps, I enjoyed watching you make this and all your little secrets to bring up the flavor profile.
I’ve never had gumbo in my life so yesterday I made this in my new home, I have so much for my freezer. And my goodness. I’m in love, my first time cooking it and it definitely won’t be my last!
I have never had it yet either. But I’m definitely gonna try it
I live in South Texas and I have friends from Louisiana that come down 4 times a year. I made your recipe of gumbo. My friends said that was the best gumbo that they have ever tasted. Thank you for sharing your recipes my family can not get enough of your recipes
He's a real great chef I love all his recipes 😋😋😋
Being from Creole La, that's exactly how my family makes it, NO OKRA! Great video. I use many of your other recipes as well.
I LOVE the way you care for your roux. I really like your care for every ingredient. You threw cold water in there and pulled the right amount of fat out of that sausage. That hot sausage saw cold water and said Hey, here's my fat. No one has to agree with every single detail but everyone must respect this treatment of ingredients. Many lessons learned for me young buck, thanks!
Everything I know about cooking gumbo I learned from you and Charlie Andrews. Great video. Ignore the critics.
Gabriel G Louw I’ve watched a few of Charlie’s videos, he’s awesome!
I just made this today for my husband's 40th birthday party and it was a hit! Thank you for sharing your recipe and video with all of us.
LaKeesha Ousley bravo!! Happy Birthday to him!
I'm from on the bayou and we have potato salad with gumbo!!!! Woop woop
Yasssss
Dude I was just fixing to add the potato salad comment but figured I would look and make sure no one else did . Thank god cant have gumbo without potato salad 👍
Always
We do too!
My sister won't even eat gumbo unless there is potato salad.
This is the best gumbo video I've ever seen. I come back to this video (and the first one) every now and then when I need a refresher
I want you to know that I am still making this recipe! We love it so much. It’s our go to gumbo :) thank you for your videos! Best to you and your family.
I love gumbo and I have ate it many of times I've never made it and I've never made a roux, I decided to try your recipe and all o can say is amazing.... everyone that has tried it has loved it and this makes so much my wife and I are gonna be eating on this for days.... thank you very much
Jonathan Camp that’s awesome! I appreciate you giving it s try and taking the time to send feedback.
I made this today it was absolutely delicious. My family loved this and my granddaughter said mommie this is some good gumbo ! Thank you Cajun Ninja for sharing your recipe along with your helpful tips.
Born and raised in LOUISIANA I am thankful you keeping our Cajun Roots Alive
Made this twice and turned out great. Luv this recipe not hard for a beginner at all.
This is the easy way for a beginner to make roux ua-cam.com/video/wIzf_b5Gy7k/v-deo.html
After many years - I still come back to this recipe for my Gumbo! Thank you!
I had to let you know I made this just like you while watching this video. And it was perfect. My family loved it. Thanks so much. For another great recipe.
Happy Thanksgiving to you and your family. I made this gumbo for Thanksgiving (today). I put smoked sausage, blue crab, and shrimp in it. Everyone enjoyed it. Your instructions were on point. Thank you for all you do.
Just made this gumbo and it is delicious!! I twicked it a little to make it Keto friendly. I used almond flour and avocado oil for roux. Perfect! Will be making this again! Thanks Ninja!
My favorite chef bless you and your family. TY so much for sharing your delicious recipes. I just love them all. They are always a hit. I'm Spanish and they come out perfect all the time. 👏🏼🙌🏼👍🏼❤️
Adding the okra like you did was priceless 💕
Gumbo is definitely one of my favorite dishes however until this past Christmas we never had the proper pot so we couldn't make it from scratch and while it was still good it just wasn't the same. So I bought my wife one of these pots for Christmas and set out to making this recipe the next day. It was my first time making a roux and my first time making gumbo from scratch. I gotta say the work put in was well worth it and that was probably some of the best gumbo I've ever had. Keep up the great work I love watching your videos.
Can you please tell me where you bought the pot!! PLEASEEEEE
@@pleaseaskme3483 that's the exact pot I ordered... if the link disappears go to Amazon and search 18 inch cast aluminum gumbo pot and you should find it easily
lmao i love him!! he got me rolling when he threw the okra in
I was about 14 when I had my first gumbo. Quail, rabbit, chicken, and sausage. I was in heaven. I've made gumbo cheat method , but after watching you do it like this. I'm on it. ❤
You had quail and rabbit as your first? This Cajun is jealous!!
This was the best pot I’ve ever made & I’ve made very many lots of gumbo! The water bottle is totally the secret ingredient. I nail every recipe The Cajun Ninja posts. Thank you! Now, what about a good pistolette recipe Mr. Ninja?
I followed your pastalaya recipe and it was the best I’ve ever made. Had to see how you cook your gumbo ,pretty close to mine just a little different All and all your excellent cook. Thanks.
I'm making my first gumbo tomorrow! Thank you for helping me learn how to make it during the pandemic :)
Big fan down in Prairieville. I’ve been using the base of your recipes for years and been adding a little of my own twist to them. People will always have something to say. Keep doing you! All the best!
Ok I’m from Walker La and I Love gumbo. I have never been able to make gumbo. It always turns out to thick and taste like flour lol. I followed this video and it came out perfect. So thank you thank you thank you.
Kimberly Dennis bravo Kimberly! You rock!
Just made this. As soon as I took a bite, I was back in my godmother’s kitchen in Metairie. Love your recipes!
Looks like a good gumbo to me. My husband and I are in the process of making our chicken & sausage gumbo now & we do NOT put okra in it… ours isn’t far off from yours. For anyone giving you grief about okra, I wouldn’t worry about it. We were both born & raised in New Orleans, and we all know, EVERYBODY’s family has their own gumbo recipes. By the way, we are both LSU alumni, so of course we love your hat! Great Video!
I have never tried Gumbo ever and I made it tonight and followed your directions and it is one of the best meals I have ever ate. I bet if I tired it in Louisiana it will be a million times better.
Today I made his recipe and omg the whole family loved it, I also added 1 teaspoon of slap your mama along with is original recipe. Everyone in my family loved it. Thank you so much for sharing your recipe!❤👊😍👍
Made this last night and my cousin couldn’t get enough. 💪🏾 First time making gumbo. Thank you!!!!
Love your version of Chicken and Sausage Gumbo. My Step Mother also used Rotisserie Chicken but using the leavings to further enhance the Stock is almost as good as making a stock from scratch. What I am anxious to try is using cold water at the end to shock the gumbo. I believe you are onto something there. Great as always. Much love to you and your family and continued success.
Hey right on! I really appreciate you taking the time to leave this. Yes, please give it a try! 😊👊🏻
I agree on the cold water. I am making a gumbo this weekend and will try it. I know people who, when boiling crawfish, shock the water at the end of the boil with a bag of ice so I'm guessing it's the same concept. I'll see what's up this weekend.
@@TheCajunNinja Do you only use the dark meat?
Just made my first gumbo using your instructions. Tasted better than grandma cookin, i wont tell her that though. Thanks
Best part of making the roux is when you put the veggies in…the smell is awesome!💜💜💜
A friend’s father passed away, so I made your chicken & sausage gumbo for them. Her teenage son was reluctant to try it because he doesn’t like gumbo. He tasted it and ate two bowls. Let all the “haters” know your recipe is picky teenager approved.
I feed this to my kids when they come in from playing outside in August
Sneaky one of the best comments I’ve ever read on UA-cam
2 years later & I’m making it right now for my family!! Tried a taste sample & in the words of my baby cousin “OH YEA BABY!!!” Delicious!! We have a winner!!! Thank you Cajun Ninja for sharing ❤️🔥
My pleasure 😊🙏🏻
He is a definite Gumbo pro. Everyone who makes gumbo has their own way of doing it. My recipe is too close to his to say mine is different. But, I use 3/4th cup of oil and a cup of flour for my roux (RUE). I stir it and then I pop it into the microwave in a glass dish, set it for 5 minutes and let it cook. Remove it, stir it, and let is sit 2 minutes. Watch the color change. Pop it back in the micro wave, and hit it for 2 minutes. Pull it out stir it and let it sit for another 2 minutes. Smell it, check the color and pop it back in the micro wave for I minute at a time, after the initial steps. Let it sit between cooking times. ( do not put the spoon in your mouth after you stir the mixture. It will be like licking a the magma from a volcano, the spoon you stir it with will burn the hell out of your mouth and lips. I put my spoon in a glass of water to cool it down after using it. At some point the mixture will have the color and consistency of a soft chocolate pudding. Takes less than 20 minutes my way. Follow what he did for the rest of the recipe. In Louisiana most of us don't use rice. We take a spoon full of potatoes salad and pop into a bowl and ladle the gumbo over it. The hot gumbo creams the potatoes for you and you end up with a really tasty thick gumbo. It will make you want to slap your mama, its so good.
I grew up in south Louisiana, everyone I know uses rice, but potatoes salad sounds good, I'll have to try it
@@dannygillmusic Baton Rouge guy here, and call me after you try it. Silky smooth and with a layer of flavor. I read my post and I would like to correct something. I meant to say that in Louisiana most of us use rice.
Bruh you threw in a whole 1 stick of okra! hahahahaha. I dont blame you. I hate okra in Gumbo
James Descant haha you like that!
😁👊🏻
OH MY GOSH it make me so annoyed that people are telling you how to make your gumbo!!! Each family has their own way. In mine you don't put okra in chicken and sausage gumbo, okra goes in okra and shrimp gumbo only. Your mom starts with how your grandma did it and then it evolves into her own and then so on... People need to get that there is NO RIGHT WAY TO MAKE CAJUN FOOD!!!! Gumbo originates from people throwing what they had in a big pot, hence the term "Gumbo" lol. If a Cajun makes it with a base of tradition it's Cajun food. BTW that looks good lol
rhonda sellars So true, there's a million ways to make gumbo, everyone has there own way.
I personally don't care for seafood in my chicken and sausage gumbo. It's either chicken and sausage gumbo, or seafood, with shrimp, crab, oysters and crawfish.
@@900stx7 You're makin me hungry!!! :)
It's not gumbo without okra. That's the principal ingredient. Gumbo is an okra dish. The word "gumbo" means okra.
I explain it to them Rhonda, and they still want to argue. They're not telling me anything about me, it's more about themselves. I appreciate your support!
@@TheCajunNinja turds, all of em.
I love this guy. He's one of my all-time UA-cam favorites. He KNOWS how to cook. The only little issue I've got with this recipe is he's taking WAY too long to make his roux. Yes, by all means, it's totally fine to take as long as you want. But cooking it so slow will discourage some people who just won't tend a pot stirring that long. He makes a FINE roux, for sure! But you can do just as well using higher heat and just being attentive. I can get dark peanut butter color in 25 minutes without scorching a single grain of flour. I'm not being critical at all! I'm just suggesting to cook the roux faster.
Hey I see where you are coming from Jake, and understand. The thing is, more people will get discouraged using the faster method, than they will using my method. The reason why, is because it takes a lot of practice to be able to get a roux to a dark color quickly without scorching anything. I try to make videos so that they are easy for everyone, but by all means I encourage everyone to kick it up however they like. I appreciate the kind words. 😊👊🏻
@@TheCajunNinja You know what CN? You're exactly right! I didn't think of that. Burning the roux will discourage more people than the time it takes to do it slower. I've been cooking so long I sometimes forget what it's like for people just starting out. That's why you're the Cajun Ninja, and I'm just an old dude who cooks for his family. Pi-Yoooowwww my my friend! LOL
I love how you threw the okra in there I had to laugh haha. Great job bud and looks good.
Brian Morales lol thanks 👊🏻
This is amazing!! I wont go anywhere else for my cajun cooking. If it ain't broke don't fix it. Everything always comes out perfect.
What's the brand of that roux pan? Looks like it's something inherited (and filled with the ancestors' cooking skill).
spinozareader Magnalite pots. You can find them on Amazon.
Bro I couldn’t handle the HD… too much deliciousness.. one of the few times in my life where I selected the lower res UA-cam video.
They should have a "Love Button" for this Gumbo.
Thanks for always being positive & “you do you”! I’ve watched this probably a dozen+ times, we are from Mobile & make your version spliced with a couple things from family recipe. Thanks for the recipes!
Hey thanks Andy! I appreciate you chiming in!
This will be our meal after 12/25/2019 Midnight Mass !!!!! THANK YOU, BRUH 👍
@thecajunninja what size pot are you using to make your gumbo? Is that a 15 or 18qt? I’m looking to purchase one this week. Thanks for the info!
When my dad cooks gumbo, instead of adding okra to the pot he fries okra and sets it aside for people to use as a garnish of sorts on top of their individual bowl, if they want it. I know it sounds weird but it's actually pretty good, especially if you like fried okra but hate okra in your gumbo.
Shelby Norris that’s a pretty cool tip.
I love this idea
So smart
I've actually done that myself now that I live in Alaska when I live down in Southern Louisiana ain't nobody put over in their gumbo
Look here bruh! This native, lifelong New Orleanian has ZERO complaints about this one OR your previous video. I love and appreciate them both. This is true Louisiana cooking, with your own personal preference added. PERIOD
NOLA BEAUTY you truly represent your handle. True beauty comes from a smile and kind words. This is the image we are all created from. Keep being you! 😊👊🏻
@@TheCajunNinja Thank you so much🤗🤗
My favorite part was when you added gumbo to your gumbo 😂😂😂🤣🤣🤣😂😂😂😂😂
mdotschrody You mean gombo. Gombo is the French word for okra used in Louisiana, France and French overseas territories.
@@jacobbutler7942 I’m from south Louisiana AND I speak French. It’s spelled gumbo in English, but it’s spelled gombo in French. The name gombo is also how you say okra in French. Look in any old south Louisiana cookbook that has French in it and for the dish gumbo it will say gombo in French, not gumbo. Gumbo is an English bastardization of the word gombo. The word gumbo derived from the word gombo. The reason gumbo is called gumbo/gombo is because the first gumbos in Louisiana were made with okra as a main ingredient unlike today, hence why it’s called okra (gombo) in French or gumbo in English. Comprendre?
@@jacobbutler7942 Bruh, what are you talking about? French and “Cajun French” (it’s really called Louisiana French because others contributed to it besides Acadians) are the same language the same how British English is the same language as American English. It translates just fine.
The French in Louisiana were white yes, but so were Acadians and they all knew how to cook gumbo. Louisiana’s cuisine is a melting pot cuisine and everyone whether white, black or Amerindian in Louisiana knew and knows how to cook Louisiana food. The Choctaw introduced the French in Louisiana to filé yes, but the French introduced roux to gumbo so everyone contributed. South Louisiana’s food is a melting pot cuisine where whites, blacks and American Indians contributed.
So this is the first time making gumbo and wow!! talk about nail on head in flavor and also extremely easy to follow! Thanks for taking me back to my childhood and making me feel like I was back home.
Being Australian, I’ve been dying to cook some American food, I’m gonna give this a try, then maybe try a seafood gumbo and soul food. Thank you for your recipe 😁
Heck yea!! Hope you enjoy!
You should try real American bbq: smoked brisket sandwiches, St. Louis ribs, S. Carolina pulled pork, etc. it’s a low and slow process, but totally worth it!
Love your channel, I have been cooking a long time myself, I'm too impatient to cook my roux that long now, so I use flour that has already been browned, Saute the vegetables and sausage, use rotisserie chicken too, but instead of the swanson chicken stock, I use Tone's chicken base (paste) and water to make mine. I mix my browned flour with cold water and add it to the pot bring to hard boil , add chicken and simmer for 45 minutes. Comes out good that way too my friend and way less time, I do like to make from scratch like you sometimes especially when I make shrimp and okra gumbo. BTW I'm from Lutcher.
Man you was thinking like everyone else in Louisiana!!! I cooked one last night and even better today!!!
My five year old is obsessed with watching your cooking videos. Shes now asking me to make almost everything you've got a dang video on and goes around my house saying Piyah. Thanks 😂
Elizabeth Staten 😄👊🏻 you raising her right!!
Magnalite pot.. yeah, you right
It’s 4am and I can’t sleep. Came upon this video. OMG! I loved the humor but really loved the instructions and authenticity. I definitely subscribed!! Looking forward to cooking your many dishes!!! PIIYYYAAHH!!
Hey thanks Maria C! I appreciate you taking the time to leave some feedback. 😊👊🏻
i could listen to your voice all day lol
Joneals TV lol I appreciate that!
Thanks so much for posting this update. I've been making your original recipe for about a year and we all love it so much! I'm in cold and snowy Niagara Falls Canada and haven't been to NOLA (yet!) so I can't attest to its authenticity, but I certainly can attest to its taste.
I of course use homemade chicken stock, and I make some shrimp on the side (my son is allergic to shellfish, poor man) and spoon it over the rice before the gumbo. Sometimes okra, sometimes not (okra today). Otherwise, I follow your directions to the letter. Can't wait to try the cold water trick this time!
Thanks again 👍
Robynne Thiele I look forward to hearing the results! 😊👊🏻
@@TheCajunNinja it was fantastic. Yes, the cold water does seem to make those flavours pop.
Robynne Thiele that’s awesome! I know right! It’s crazy how it works. 😁👊🏻
Most of the time, when I get my hands on okra, I eat it raw- it never makes it to the kitchen. I do love it boiled though.
I'm with you! Have you ever cooked it in a little oil on high heat on the stove? It roasts it. It's so good!
Cajun Ninja you got!!!👍. Everybody makes their gumbo different and that's okay. But you made a delicious looking dish. I will be trying your receipt but got to add my crablegs and shrimps. 👍 Great recipe and Thank you for sharing with us
Johanna Stokes thanks for taking the time to chime in! I appreciate your response. Shrimp and crab will be a nice touch!
Ive been looking for something like this on UA-cam thank you so much and this Is a hilarious video but now I'm a new sub u did good
I make mine the same way. Except I use fresh chicken. That's my Mom's roaster,from Sears 60 +years ago ALSO I use Okra & mine is between soup & stew a little closer to stew. Love your humor. I KNOW YOUR GUMBO IS DELICIOUS ❤
You can make a mean looking gumbo! I pour the juices from my chickens in it too. I'm from Baton Rouge!
All you need is a scoop of potato salad. 😂 Actually rewatched your gumbo video. Can't believe it's been 5 years since you shot this video.
Potato salad is a part of gumbo. It's not gumbo night if there isn't Potato salad!
I thought you were black like a really light skinned black man but when you got on cam I was real surprised! Love your laugh
same omg 😭
And he hot too!!! Lol.
HUHGAMINGWELL : There are a lot of Louisiana Creoles that look just like him.
Lol yass honney
I made this about a week ago for the first time and my family absolutely loved it!!!!! All I changed was switching out 1 32oz chicken stock with seafood stock and it was delicious!!! I burned the roux the first time and it came out perfect the 2nd time!!!! Thank Cajun Ninja... you have brought back my cooking mojo ❤️
Ten Drago 444 way to Geaux! I’m happy to hear you didn’t give up! I’ve burned roux before too!
I will be trying this out soon! Great job :) is your magnalite roaster the 15” or 18”?
Ashley Turner 15”
Looks absolutely delicious. Couple questions though. Why not brown the sausage in the same pot? Like brown the sausage then make the roux and get that flavor in there? Also could you use bacon grease instead of oil?
Man ole man that's gonna be a meal here soon since the weather is now turning colder in South Carolina. Cant wait to try it. I know it will be good cause it wont be the first dish I've made of yours. Keep up the great work brotha. 🤜
My daughter and I have been watching all your videos. This is her favorite
dat was one fine lookin gumbo ! GEAUX TIGERS !
Been using you teachings for about 1 year now and got my gumbo perfected I think and man did you do a great tutorial.
I hate okra in my gumbo I prefer rice. Okra taste better fried in my opinion not boiled 😝. That gumbo look so DELICIOUS.😋
Louisa Lewis what thank ya lady!! 😁👊🏻👏🏻
Right! I refuse to eat okra if it isn’t fried!
Let’s see. Gumbo is the African word for OKRA. Therefore, no Okra, no Gumbo.
Danny Tompkins indeed there is one definition that means Okra, however the sub definition is regarded to cajun cuisine, which says a spicy chicken or seafood soup thickened typically with okra OR rice.
So it’s simply your choice. 😊👍🏻
The Cajun Ninja. Thanks Bro. I’m still an okra man.
I have always said I may not be the best Cajun cook in the world, but, I’m in the top ten. But wherever ever I am, I now concede you are two clicks above me. And that’s say something.
Making RB&R tomorrow with my homemade andouille sausage
Is this the 8qt oval roaster magnelite pot? Wanting to use two burners when cooking a gumbo as well.
Love love love love love your videos... Super funny!!! Lol one piece of okra now makes it "gumbo" lmao love it
dara wilson haha I’m glad you appreciate that! 😊🙏🏻
I would really love a pot like yours for gumbo, is there anywhere online or a certain store that sells them?
I don't like okra so I appreciate this recipe so much.
i loved the recipe because you were the first person to make it similar to how me and my family makes it !!
I take that as a high compliment. Thank you very much. 😊🙏🏻