How to Make Perfect Gumbo at Home
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- Опубліковано 19 кві 2023
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Today we're making chicken, sausage, and shrimp gumbo. The flavor of this soup is amazing. Well, at least it is imo, lol. We had a new helper and taste tester today. I hope you enjoy this gumbo recipe!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
CHICKEN, SAUSAGE, AND SHRIMP GUMBO:
www.sipandfeast.com/chicken-s...
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
11 tablespoons (156g) vegetable oil - divided
11 tablespoons (100g) flour
1 medium onion - diced
2 ribs celery - diced
1 large green pepper -diced
3 cloves garlic - minced
1 pound (454g) boneless skinless chicken thighs
¾ pound (340g) large shrimp - deveined and shells/tails removed
¾ pound (340g) Andouille sausage - sliced
5 cups (1200g) low sodium chicken stock plus more if too thick
¼ cup flat leaf parsley - minced
2 large bay leaves
1 teaspoon filé powder for serving, optional
1 tablespoon Cajun seasoning - divided, plus more to taste
salt and pepper - to taste
5 green onions - sliced
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We're back guys! We've been working on setting up a new kitchen. This is one of the last videos filmed in the old kitchen. The print recipe and ingredients are linked right in the description. As always, thanks for liking and sharing our videos!
I'm looking forward to seeing the new kitchen!
I'm excited to see the new kitchen!!!!
Awesome, my friend! Can’t wait! :). ❤
Glad to see you back!!
Can’t wait to see the new kitchen. Pretty exciting.
As a Cajun born & raised, I have to say, this recipe isn't too bad. You got a lot of things right, although we always use a whole chicken, bones and all, to really flavor the gumbo. We add more liquid to make it a bit soupier, no shrimp, just chicken & sausage, and definitely more rice & broth when serving. All in all you made a pretty decent gumbo for someone who wasn't raised on it from birth. I'm impressed!
That's how my stepfather used to do it, although he wasn't Cajun. He'd boil a whole chicken, set it in a colander until it was cool enough to touch, then pick all the meat off to go in the gumbo. It's more economical, and I'm sure it gave the gumbo more flavor. He used to put other stuff in with the boiling chicken, but that was so long ago, I don't remember what else he put in there.
@@jeremyphillips7827 Boiling the chicken whole isn't how everybody does it, but plenty of people do it Louisiana. My parents cut up the chicken and served it on the bone my whole life, but I did exactly what your stepdad did when making it for my kids when they were young. Deboning the whole chicken makes it super easy to eat and you absolutely get lots of flavor from the bones into the gumbo. Your stepdad sounds like a good cook.
Used to cook gumbo at a restaurant. You can bake the flour @400 degrees for an hour or so until browned first and then make your roux. This way you won't have to stand there for 45+ mins stirring and adds a toasty flavor. Also, I would add a bottle of Abita beer. Love gumbo and this looks great!
I agree, way easier. If you are as lazy as me, then a jar of Kary's Roux will speed things up even more.
Doesn’t gumbo usually have okra?? Interesting tip… I’ve never hear of baking flour like that!
@@Bioluvskatz Gumbo means okra 😂, so yes. The okra “slime” actually helps to thicken the gumbo and give it a smoother slicker, smoother mouth feel. I live in TX, and we can get fresh okra in the hotter months, and frozen year round, but I don’t know how readily avail it is for him up north.
I hate okra so my gumbo will be okraless.
Which restaurant ?
LOL I’m from New Orleans and this was such a kick to watch! You did good man! No way I’d send that gumbo back - everybody does gumbo their own way - I’ve been making it for years and love all types. Nice to see you moving out of your Italian-American comfort zone! Next time you’re in the south, look me up
You can make the roux in the oven, too. Set the oven to 350, whisk together your oil & flour, then cook it for 1-1.5 hours, stirring every 20-30 minutes. Works like a charm & you can save yourself from all that stirring! All that aside, this looks like an absolutely delicious gumbo, well done!
James, excellent job!!! As a Southerner, I can tell you, this is actually spot on. Yes, we do add shrimp to our gumbo, especially the closer to the Gulf that you get. And Tabasco has been in gumbo for over a hundred years.
You did great!! 👍
Really appreciate that, thank you!
Cajun here, and can confirm, we definitely use Tabasco sauce in gumbo. It was invented & is still made right here in Acadiana. Crystal hot sauce is a New Orleans thing, not a Cajun thing. Crystal is nice on poboys though.
I use shrimp in my gumbo too. I live close to the gulf in Louisiana so they are fresh and inexpensive. They also remind me of my Grandma's gumbo back in the day.
The recipe looks delicious. You guys are such a shining example of a warm, loving family. I really enjoy your channel. You are so genuine. Keep it up the great work.
Shrimp's fine.
Usually if it's a seafood gumbo we'll add tomatoes to add an acidic taste to cut the fishiness of seafood.
Gumbo filet is ground sassafras leaves.
Tony's is pronounced "Sa'-shuh-ray."
So, the way my uncle taught me to make gumbo- we fry all the meats first (after seasoning the chicken) and use the rendered fat along with oil to make 1 cup of grease/oil. And then we make the rue from that.
I'd like to try yours some time!! :)
No okra? I love it in gumbo. Put it in at the end to not overcook it. So glad to see you expanding the type of foods you cook👍🏿
Oh heck YES! Gotta have okra!
I like both okra and file gumbos. Each is a good thickener but adds its own unique flavor. Yum!
Love okra, raw but especially in gumbo!! Grow it in my garden just for that purpose!
I really like to sauté my okra for a few minutes so it keeps it’s texture the next day - yes have to have okra - I’ve never added hot sauce but that sounds great - feel the I always add to much Cayenne and it’s hot as hell!
Love okra in gumbo but I only put it in turkey or seafood gumbo.
Great video James and Tara. I was born nd raised in Philly and moved to Zachary Louisiana in 1987 and never looked back. I LOVE cajun food and learned from natives how to make Jambalaya, gumbo, Court Bouillon, Red beans and rice, etc. A couple of differences in how I make my Gumbo. First I start with a large stainless stock pot with a basket. Probably 10-15 qt. I cook a whole chicken with 2 quartered onion., 3-4 celery stalks (leaves and all) a couple green pepper. Most importantly a 1/2 cup of Emeril's Essence. I bring the chicken to a boil and then simmer for 1-1-1/2 hours. This is the stock I use for the Gumbo (about 8 cups or so) and I then strip and shred the chicken and reserve for the gumbo. For my roux I use 1 cup- 1 cup oil/APF. Usually takes 25 minutes or so on medium heat to get a really nice chocolate roux. Then a neat trick I learned from Poppy Tooker video (Famous New Orleans chef and restaurant owner). When you think you have your roux where you want it, only add the onions to the roux and stir for a few minutes. the onions release their sugar into the roux and darken it to a great flavor. My wife does not like spicy foods so I tone the gumbo down a bit. Rather than use full slices of Andouille, I dice 1 pound and put it in the roux with right after the onions and before the pepper/celery. I add stock, etc. and simmer for about an hour or so and the add a pound of Kielbasa browned like you did and the chicken I stripped and cook for another 15-20 minutes. I do not use File' Powder. Another way to thicken your gumbo is to use Okra which is also very common in Louisiana. Gumbo is like the kitchen sink food in LA. You can make it out of or put into it whatever you like. Need to end now, but am making your Beef Bourgingnon recipe for Christmas Eve Dinner. Keep posting, love your work!
I grew up in South Louisiana (Lafayette area), my dad's family is from there for generations. My dad's gumbo was ALWAYS chicken, sausage, and shrimp, and never okra because he hated okra. The way he uses file is put rice in bowl, sprinkle on file, and then pour on the gumbo.
If you like what you made, you did everything right!
I missed you last week - Thursdays are not the same without you. It is a good thing we did not have a drinking game going on "Slap Ya Mama!". It was hilarious when you said it and Tara kind of looked at you side eyed. I personally don't like to "play with my food" or create "work" to enjoy, so I probably would take off the tails (they do look pretty when you do it with the tails) and definitely devein if that is not already the case. I cannot even look at shrimp if not deveined. I get physically ill! LOL I so enjoyed having Tara featured in this video. She is so much fun and sweet. Go Tara!
Tara and I really appreciate the comment, thank you!
another great looking dish my friend. Just a suggestion, next time use a little seafood stock too... makes a huge difference. All your shrimp shells...simmer them for about an hour with thyme, a bay leave, pepper corn, then strain it, add that in there.
Cajun gumbo definitely has shrimp in it. Even though gumbo is more a creole dish, the Cajuns used whatever they had on hand which included shrimp. When you’re making anything “Cajun” it’s not as much about frying it or making it spicy; that’s a trope from Hollywood. Cajun food is simply using what you have available and making it a meal.
Andoullie sausage is great with Shrimp! Actually, living in Vegas I ate a Gumbo once with Shrimp and sausage here in one of the major Casinos, and it was amazing🎉
Gumbo is definitely one of my all time favorite dishes. Love cooking it but I'm thrilled there are actually a few very good Cajun/Creole places locally that serve it.
A lot of traditionalists do separate gumbo into land and seafood but I do love shrimp in my chicken and sausage gumbo.
Amazing recipe! Ever since going down to Louisiana a few years ago, I’ve been addicted to the food down there and love gumbo. Can’t wait for try this. Thanks for the vid man!
This is wonderful. Say it….say it….FEE-lay and Tony’s Sash-uh-REE. Have fun with that. My wife and I Enjoy your channel, especially the pizza and Italian/northeast style since we are from New Orleans. Great food!
Wait wait wait! Don’t get rid of the fat! Shoulda used the andouille fat for the roux….mmmmmm.
Glad you are back and thanks for a great easy recipe
You make things simple and easy to follow. I watched at least 10 YT channels, your Gumbo just seem easy...going to try it today!
5 years ago I was buying some seeds for my garden and I decided to get some okra seeds. I had never had okra before and I wanted to try something new. The yield from that 1 package of seeds was insane so we had to find ways to eat the okra. We made gumbo for the first time and it is now my favorite dish. We found an Instant Pot recipe that is pretty simple and we make it regularly.
Raw okra is great! Fresh out of the garden.
Man, this looks great! Thank you again for the time and effort required for your channel.
I know I'm gonna get crap for this, but the easiest and quickest way to make a roux is: Take 4 cup Pyrex measuring cup, add equal parts flour and oil (I use one cup flour and one cup vegetable oil) mix it up real well so everything incorporated and there aren't any lumps. Put the pyrex cup in the microwave for 6 minutes, take it out and stir (careful it's as hot as napalm). Then put it back in in 30 second increments until it's the color you want it to be. It takes me about 8 minutes total.
I swear to god it tastes EXACTLY like stove-top roux.
This is the best tip I ever got from a Cajun.
Oh, and add OKRA!
I prefer toasting it in a hot oven. It may take a bit longer but the taste is inimitable!
Roux looks great! Good job! And thanks for using right trinity. Some new chefs use poblano or jalapeño not green bell.
Born and raised in Louisiana, 49 years now, so my take as a La native: Tabasco is awesome, and you see it all over the place here. Crystal is good, Louisiana Hot sauce is good. I’m a Cholula fan myself, which is in NO way traditional when it comes to Cajun food, so take that with a grain of salt, lol. Your recipe looks awesome to me, and I think I might need to make it soon (I just made your pasta and peas last night, so I might as well stick with the Sip and Feast theme for the week!)
Love this! Can't wait to make it for the family. And very excited to see the new kitchen set up!!
My girlfriend is a SWLA cajun. I've had gumbo umpteen different ways at this point. I've had it with boiled eggs in it. Ive also had it with rabbit and deer. Typically just sausage and chicken. They use locally made deer pork beef or a combo of those. What I find interesting is most don't use the holy trinity or put okra in it. My girlfriend serves pickled okra on the side. I like putting File' to thicken and chow chow in mine as well. What they don't do is mix land based proteins with shell fish. Each calls for rouxs of different levels of darkness.
Good to see you back! That Gumbo looks amazing. I've used the 'Slap Yo Mama' too, it's great.
Kevin Belton introduced me to toasted flour for making a roux. It saves an incredible amount of time creating a beautiful chocolate roux. I also sear the sausage first then use that fat to brown the chicken thighs for more flavor. As far as adding shrimp to a Cajun gumbo...the dish is ultimately about using whatever is available, plus its a lot easier to find shrimp than the classic crayfish.
Am I the only one that clicks the like feature before these sip and feast videos actually start playing? 😂
I always do. Great cooking skills.
If it tastes good then you did it right! You should see all the "incorrect" things I do with my paella...
Been making this for years , I love it. Your version is spot on. I’ll try it. I like shrimp in mine as well. There’s no wrong or right way. Whatever you prefer
@@Marcel_Audubon Wrong. Okra gumbo is it's own thing & is often not made with roux. Real Cajun chicken & sausage gumbo does not have okra, but always has roux. They are two different dishes. Trust me, I'm an actual Cajun born, raised & still living in Acadiana.
@@Marcel_Audubon Nope, still wrong. Most of the gumbo made at home or sold in restaurants here in Louisiana does not have okra. It's fine if that's the way you like it. Plenty of people here prefer okra gumbo, but the 2 most popular styles of gumbo here in Louisiana have no okra. It's a fact.
Always enjoy your videos…use the recipes occasionally, and enjoy the dishes, too.
Gumbo is in my wheelhouse, (My mother’s Cajun) and I think you’ve done a good job with what I see. I will offer one recommendation: replace the vegetable oil with lard. Absolutely improves the result, and surprisingly not as unhealthy as people think.
Thanks for such great cooking recipies. love it
I feel there is really no wrong way to make a Gumbo. It, as most everything we do when we cook is follow a recipe the First time we make it. There after, we are free to add and substract what ever we like or don't like in Our Gumbo.
Totally agree...only hard rule is "don't burn that Roux"
As long as you like it and the people you made it for like it then your good and don’t worry about what anyone says.
Oh, there is a wrong way.....
@@larrycooper5328 Woops, made beef stew! :P
Have you seen "Disney Gumbo?" There is definitely a wrong way to make a gumbo! LOL!
As soon as I saw this in my subscribed page I got so excited. Good to see you posting again and hope you were able to get a good break in (if that’s what you were doing)!
James, as usual awesome job! I love watching your videos as it brings back such wonderful family memories and pride in our Italian heritage. I appreciate how you use top notch products such as. DeCecco pasta. I wanted to send you a recommendation . Someone once told me if I try Pastene tomato product that I would never use anything else. I did and now can never use any other brand. Such a sweetness that no one else has. From one Italian cook to another just wanted to share. Keep up the great work… you are definitely top of the line. Love that you bring your precious family into the experience. God Bless your household ❤️
Fantastic production.
Roux is magical… there is nothing else like it! Thanks for showing folks how to do it. Heavenly! Thanks, James😊
I'm so impressed that New Yorkers would do their best to make a Cajun gumbo. Nothing wrong with adding shrimp to gumbo; in fact, nothing wrong with adding any protein to a gumbo. That's the beauty of a gumbo. By the way, a Cajun born in SW LA. completely agrees with the way you made it (for the most part). Nice job!! Long time viewer as i also love Italian food.
You nailed it. My Louisiana raised wife agrees. In Lake Charles, not fearing any carbs, they would add a scoop of potato salad along with the rice. When an unexpected crowd of your son's friends show up at dinner, crack an egg or four to poach in it and make more rice.
Yum
Another outstanding recipe. 👏 My mouth is watering while watching
Thanks so much for the recipe. Appreciate the high quality content.
Looks delicious. Y’all make a great team.
Always enjoy your video's
Made my mouth water, especially with the shrimp! 😊
In some of the Gumbo recipes I've seen they add dried Louisiana shrimp, Pop's Golden Gems was the brand, they said that the dried shrimp break down and disappear as you cook the Gumbo, they still added fresh raw shrimp in the recipe.
Definitely want to try this one - wow, a 10! Thank you for your great videos!
Nice recipe. I've eaten gumbo all over NOLA (and elsewhere) - pretty much loved every one. I think the best I ever had was at Cafe Pontalba on Jackson Square. Dark and yummy.
Nice recipe for gumbo.
I have to try this one.
Thanks for the recipe.
South east texas/south west Louisiana native and it’s pretty close! Roux usually takes me maybe 15 min to get chocolate brown but I do high heat and never stop stirring (also I use butter instead of oil). Louisiana hot sauce instead of Tabasco, thyme sprigs and okra instead of file powder (file on the side). Also I tend to use a whole chicken and make the stock first then shred it and add it in.
I boil the chicken, chill the stock and scrap the fat off, kitchen bouquet will darken that gumbo too
Use Tony Chachere instant roux. It’s powdered, cooked roux, add water and stir for 5-6 min to thicken... tastes exactly like any dark roux. Also, take the trinity and blend it a bit in a blender... the purpose of the trinity is 100% to flavor the broth, not to have chunks of veggies. Also, add some thyme to the seasoning for real Nola flavor. You’re welcome.
That looks great
That looks delish!!!!!
So glad you are back 🙂
Thank you for acknowledging that shrimp do not go in a Cajun gumbo! I'm a south Louisiana girl and I love this channel!
That looks good ! Great job ! Shrimp goes in a Cajun gumbo, just not chicken and shrimp together. Lol. Crystal is ok, but Louisiana hot sauce is very good. Gotta have potato salad with that as well ! And, lastly, go to real Cajun Country for Cajun food. New Orleans is not really Cajun, go west, start from the Lafayette region down to the Houma regions for real Cajun.
Yes! I just spent the weekend in Breaux Bridge, you can’t beat the food in real Cajun country!
simply perfect!
Love, the recipe, to reduce the roux cooking time use grape seed or canola oil. The high smoke point of the oil allows your cooking time on roux to lower with same amazing results. I love your videos always journey of food, family and fun
OMG! Yum! I am drooling❤️❤️❤️
Any hotsauce(if you want) in gumbo is perfectly fine. We always used Tabasco. But usually ours has the pepper already in it. Also we always used lard instead of seed oils. That’s what makes Louisiana gumbo what it is.
I microwave my oil/flour for the roux for maybe five minutes in a heat proof glass container-in 30 second increments after the first two minutes. PERFECT every time.
That looks fantastic!...another of your dishes that I can almost smell through the screen..Ive never attempted to try & cook it before..on my trips to Chicago over the last 25 years I always insist on going to a wonderful Cajun restaurant for their gumbo...and their crab cakes..but now I've seen you make it, I'm going to try & make my own! My friends there have a young nephew same age as your lad who's so into his cooking, he asks me for english recipes, i pointed him to your channel too & he loves it too now!
Im from Louisiana and you did a good job. And the more you make it the more better you get at making gumbo. I would suggest adding fresh thyme and using chicken with bones to help give it a even better broth.
This looks great 👍🏽
I’ve made gumbo many times and never accomplished what you did: a half pot of gumbo. It is always full regardless of my intent. Looks great.
Hello! Love watching your videos! 😄
I was raised in Louisiana and spent alot of ime in New Orleans. I make mine with either chicken and sausage, or a seafood gumbo, gator, shrimp, or crawfish, and eggs. i always slap a big scoop of potato salad on top too..😂
This looks wonderful! I would make the roux the day before due to my disabilities, but I would definitely try this sometime in the future. This would make an excellent winter comfort food dish. I agree chicken thighs are the best to use. Not only is the connective tissue a plus, but being dark meat, they are definitely much more flavorful. I know Buffalo Wings are the standard (I am going off topic here for a second) but I so much prefer making "Buffalo Thighs." They have way more meat and cook just as well as the wings. Maybe I have started a new trend, LOL.
I'll bet it tastes as good as it looks. America's Test Kitchen demonstrated a technique of making a roux in the oven so it doesn't have to be babysat and stirred constantly. I don't think they invented that method and I've never tried it. I do mine the OG way and stir until my shoulder falls off. Okra is also a common ingredient used as a thickener but some people can't stand it because they say it's slimy. I've had it in Gumbo and didn't think so.
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I have to agree with your wife though and have someone from the region be a taste tester. It sounded like this was your first crack at this or something you haven't made a lot. Unlike your other recipes. Like smoking & bbq, people get very personal about their Gumbo. It helps to have someone who grew up on it and has a recipe going back generations to give their stamp.
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Toss in some crab next time in place of the chicken 🤤😋🤤😋.
Excellent Cook.
The indirect heat from an oven works really well for making roux
So happy to see you back. I was worried. ❤❤🇨🇦🇨🇦
Nice one. Looks great as usual
This is making me crave this 🤪 I never had gumbo, but I want to make this for sure!
From Louisiana here. I'd change ONE thing - cook the andouille first, then cook the chicken in the rendered fat. Use the "drippings" to make your roux. Not bad for Long Island; not bad at all!
NY, Long Island, gumbo. Sip and Feast is expanding the menu. Looks good. Hey, we can't eat pasta every night, although my Grandparents did.
That definitely looks tasty 😊
You've done everything right!❤
Cajun here. I know I'm late but, you did great. No shrimp though. We only use shrimp in shrimp gumbo or seafood gumbo. Chicken and Sausage is the go to though. Lastly, Tabasco is perfectly fine. It's personal preference. I use Tabasco if I use hot sauce at all.
Great job ❤❤❤
You can make a Roux by heating the flour and oil in the oven. Longer cook the darker. Saves a lot of work. Stay well and enjoy your beautiful familia👍😎🔥
Thanks!
Thank you so much!
If you leave the fat in on the sausage, and wait until you’re about to serve the gumbo, you can get a nice baguette or any good bread, slice it up and just dip the bread on top just enough to soak up the grease on top of the gumbo. Pop them in the oven to toast and it’s the perfect seasoned oil to have some bread with the gumbo.
Oh gosh you made my mouth water! I'm of Hungarian & Polish descent. We traditionally use rye bread to soak up bacon fat....YUM!
@@slgrib salt, fat, and carbs are a beautiful trio! Smoked fat is even better!
WOW! I’m so excited to try this out! Gumbo is one of those dishes that I HAVE to order if I ever see it on the menu 😂
Down here it's called a three beer roux. Because if you start a beer when you start your roux, then it should be close to finished by the time you drink three beers. Suggest Abita Amber or equivalent with your gumbo.
you can grind up your own sassafras for file. (you can find them along the RR tracks in New Jersey)...and I add okra from my garden here in Tennessee
As someone that is from south Louisiana and gumbo is part of my normal everyday diet I would give your attempt a solid 8/10. With a few small tweaks you could easily elevate your gumbo to a 10/10 and it would absolutely blow your mind with how good it would taste. Those small tweaks are what make the difference in an ok gumbo and a truly great gumbo.
Hi guys! Love your recipes and enjoy the contents. You and your family make cooking fun. Thank you for taking the time to put that fun into your videos
I have a question: What is the music playing in the background of this video?
You used File' powder. I have never used that as I have not been able to find it, but use okra to thicken my gumbo. There is nothing on the planet like gumbo over rice. You did great and I loved watching you make this recipe as I do all your recipes. Made my mouth water!
Looks gooood... thanks again!! :)
Tony Chacha’s is the best seasoning
If you want to thicken your roux add a table spoon of flour one min before you add the trinity
Also no okra no gumbo that’s even more traditional that filet gumbo
If you don't want to deal with the shrimp tails while you're eating, you can take the tails off the raw shrimp and throw them into the pot you're deglazing with the chicken stock, along with any other leftover shrimp peels, so they can cook in the stock and flavor it, then strain them out before you pour the stock in with the roux and vegetables. My stepfather used to put blue crab claw fingers in his gumbo, which you have to pick out and scrape the meat off of with your teeth. You bite down on one of those and you could chip a tooth!
You did great Jim, from South Louisiana, cheers!
I appreciate that, thanks so much!
Andouille first, then the chicken so that 2 things happen. 1) you don’t need to add oil to your pan because the sausage will render out more than enough 2) it gives your chicken thighs an incredible extra flavour.
And the great thing about Deep South cooking is a thing called “ Lagniappe” ( pronounced lan-yap) ….and you did that perfectly with your gumbo….
You had us at Gumbo!
When in the south you cook what you catch. So there might be how it is normally served, but if it tastes good, run with it!
Yeah people will fight you over which spices are used lol
This looks fantastic! I love a good gumbo. It makes the whole house smell amazing!
Looks killer, man! As a southerner, I'd love to see you tackle shrimp and grits next.
In the words of the late great Justin Wilson “It’s wondamous!”