Duck Sausage Shrimp Gumbo Recipe - Cajun Gumbo with Andouille, Duck Leg, Shrimp and Langoustine
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- Опубліковано 15 лип 2024
- Learn how to make a Duck Sausage Shrimp Gumbo Recipe! - Visit foodwishes.blogspot.com/2011/0... for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Duck Sausage Shrimp Gumbo Recipe.
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Check out the recipe: www.allrecipes.com/Recipe/235356/Chef-Johns-Duck-Sausage-and-Shrimp-Gumbo/
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Here's a pro tip from the best chef I know, my mom- cook the night before and reheat for an hour, then serve.
Yes. The stew gets in the okra over night and taste divine!
I always double or triple recipes like this since its awesome reheated. you show up to work with a tupperwear container with rice and a sealed bowl of gumbo, reheat them in the microwave at work (separately so the rice doesnt turn to mush) and I guarantee that everyone at work will treat you like you're a f*cking celebrity chef.
I always double or triple recipes like this since its awesome reheated. you show up to work with a tupperwear container with rice and a sealed bowl of gumbo, reheat them in the microwave at work (separately so the rice doesnt turn to mush) and I guarantee that everyone at work will treat you like you're a f*cking celebrity chef.
Uh no
I always save gumbo for the next day.
Just to contribute: rather than adding extra flour to the roux for that thickening power, you can add about a Tbsp of filé powder into the stew pot after you add the roux-stock mixture. It's made from dried and ground leaves of the sassafras tree and actually imparts a great flavor to gumbo.
So, what's a guy to do, who can't lay hand on filé powder? He just uses some extra flour. ;)
file can be bought on Amazon. So anyone with an internet connection can find it. There are some schools of thought that say Gumbo got its name from Gumbo File. Most historians, however, contribute its name to the African pronunciation of the okra fruit. I use file every time. It's an awesome thickener and adds a pungent, delicious aroma and flavor.
Break up some dried sassafras leaves
Yes
Also a good option if you can't stand okra!
“Do not insult the gumbo god by using imported south East Asian shrimp”
Me: *south East Asian shrimp farmer making gumbo*
I call BS on his instruction, I'm a patriotic American but the shrimp from Southeast Asia are way better than ours. People on the Gulf act like they have the best shrimp but they're OK at best, and they hardly compete with a Thai prawn.
I call BS on his instruction, I'm a patriotic American but the shrimp from Southeast Asia are way better than ours. People on the Gulf act like they have the best shrimp but they're OK at best, and they hardly compete with a Thai prawn.
Arthas Menethil How are East Asia clean standards? ... I understand they feed farmed tilapia by hanging wire chicken cages over the ponds and they feed off chicken poop🤢 This makes me cautious about any food coming from the region. More so with industrial shipping overseas product rather than what locals eat and serve. Do you have any insight about this?
@@arthas640 Gulf Shrimp has a different flavor profile than shrimp from other waters (specifically from higher levels of bromide). While it's entirely cool for you to prefer different shrimp, acting like there isn't an objective difference between Gulf Shrimp and all other shrimp is patently wrong.
@@arthas640 I think the reason Thai prawns are not popular is not because of the quality of the shrimp but because of the slave labour that underlies its existence in our grocery stores.
It's therapeutic to watch your videos. Got me through a lot of difficult, depressive, grey days !!
Arya gouri
I know what you mean, I been binge watching these. Especially them sleepless nights.
Ditto. I have trouble sleeping cuz of anxiety. I used to watch Friends episodes over and over again until I hated everything about that show I used to love. These are way better. And I dream of food.
Big tip on how to cook fresh okra. Rinse with real cold water then let it soak in water and sea salt. Rise well after then sear it with veg oil on high heat before cooking in stew or soup.
Jalal Dawod yeah don't use fake cold water
Have seen a chef bake the okra to eliminate slimy ness
@@The_Mike_281 Does half'n'half work?
@@The_Mike_281 What about dehydrated???
Here in the Caribbean, we only cook okra for about 3-4mins, so just before the pot is ready the okra is added, that way the okra is slightly crunchy and less slimy in texture
Made this today. It's outstanding. Took most of the day but it's the best gumbo I've tested. Thanks for the recipe!
i LOVE how you play with the food at the end of every video to get that perfect bite
I made gumbo for the first time yesterday. It was so delicious and I love it so much.
Perfect roux is an act of love. And i like the shrimp tails, including the hands on aspect.
I've never drooled so much in my life..
Thank you for sharing!!! I will definitely give this a try!!! This means cooking all day!!! Which I love to do on my spare time!
@foodwishes I think your channel is the only reason why my fiancé is still with me =). Thanks for all your recipes!!
Chef John thank you for this wonderful recipe. I purchased 2 ducks and used the legs and wings along with home made Andouille sausage and Gulf shrimp. Even used the pickled okra flavor was off the hook. I then was able to use the duck breasts following your Sou Vous duck video. I sure Got a lot of mileage out of those 2 ducks. even saved the excess duck skin/fat to render for use at some other time. Thanks again !
john balogna Are you sure you purchased the ducks? LOL
I've been wanting to try cooking duck for a while, thanks for this recipe.
A true work of art! Another great one, Chef John!
Most people I know add the trinity into the roux before the stock is added.
I will give that a try. I know your post is old but thanks your tip may be helpful. Anything to shorten a step or two when making gumbo would be great.
@@aw5832 just know if you do that it will take the roux a step darker which may have been why he chose to omit that step
jheychode yeah it will make roux darker,mine become black,but in the end it will be original dark brown color as it was in the beginning.
The darker the roux the better!!
That is the proper way.
Sir I am a seventy year old Ragin Cajun (born and raised) and I can tell you this gumbo method is pure gold! Brilliant!🙏🙏🙏
I've had gumbo with alligator and snapping turtle as the meat like you used the duck. Cooked by a true Cajan, and it was phenomenal!!
rneustel that sounds badass
i've no idea how this should taste but im drooling!!
Discovering a whole new dimension to life!!!!! Thanks
you win. this thing will keep me busy for the rest of my life. holy food chef john!
First Foodwishes video I've ever seen. Been hooked ever since.
That gumbo looks fantastic
I love gumbo. this looks amazing
That's some amazing looking gumbo!!!!
The smell of the trinity mixing in with hot roux is ultimate nostalgia for anyone who grew up in the Gulf.
Thank you for such a clear recipe video 🌻
It was my first time making gumbo, but I did it and
My guests enjoyed it very much. I also freezes a bowl for my college kid, who stated awesome:-) Yummiest
Do yourself a favor and try serving it with a scoop of your favorite cold potato salad rather than rice... it sounds bizarre but it is amazing and one of the ways we eat it down here in Louisiana!
Colby Moore Glad someone said it lol
I really really appreciate this recipe. It looks so tasty and as soon as I can, I will be replicating it.
GORGEOUS RECIPE!!!!!
@foodwishes
So sorry you didn't do a meet up while in NOLA. Your Cajun fans would love to show you how much we love you!! Hope. the next time you're in town you plan a gathering. Love your videos and this gumbo looks absolutely incredible!!
I have watched a lot of your videos over the last few months. I am from Canada and love your take on French, Italian and American cuisines and have learned a lot. Cajun food one of the American regions where we see the strongest French influence in American cooking. Since I am part French Acadian but live in Quebec, I have to comment on how you flavoured the ROUX. I think making it from rendering the fat of the duck, as you did, is a good idea. Much tastier than just using plain cooking oil. The old-fashioned way is that a roux for one meal can also be made from reserving the fatty drippings from a previous meal. I also think the first spices should be added to the fat even before browning the flour, and the cajun trinity should be sautéd with the roux to capture all the base flavours in the beginning instead of adding extra flour. In Nova Scotia and elsewhere in Canada we use carrots or peppers or both in the mirepoix ("trinity" in Louisiana), but we do not brown a roux for as long. Flour can be added later if a stew ("ragout", as we say) is not thick enough. Interestingly, as a well browned roux seems to be a particular thing for Cajun dishes, in Quebec, the French also have a thing for browning flour for some dishes. It is often done on a baking sheet in the oven, such as for the famous Quebec "Ragout de Boulettes" (Meatball Stew served in winter, especially at Christmas) in which browned flour is added to the meatballs giving the stew its particular flavor. I think I will try making it from a well-browned roux this year.
woohoo Ragin Cajun 96!⚜️ that gumbo looks really good!
I just happen to be eating duck as I'm watching this, at 3am. Feels good man.
This guys a King !
omg, so many types of meat in the soup. I am seriously, seriously salivating!
That actually is a pretty authentic gumbo. Tomatoes are more common in creole food that in cajun food. Tomatoes just weren't as available in the bayous. That was a good looking roux. I go a little darker with mine, for a nuttier flavor, but your roux looks righteous, to me. Chef John, you should try it with wild duck sometime. Gumbo really mellows out the gaminess of wild duck.
Glenn Zanotti- I usually let my roux get to a milk chocolate brown color. It does make a big difference.
Just by the pic. I had to click and watch. Looks authentic. And just perfect.
Glenn Zanotti Tomatoes were available around the bayous, it's just not what Cajuns wanted to put in their gumbos. Cajuns make redfish courtbouillon and it's a tomato gravy dish with redfish fillets in it. Creoles (all types of creoles like white creoles and mixed race creoles and black creoles) chose to put tomatoes in their gumbos where Cajuns did not. Also, there are creoles that live on the bayou and Cajuns that live on the prairie. There are both in both places. Im a white Creole from the metro New Orleans area and I live on the bayou.
Well I believe you aren't supposed to use sausage and seafood together in a gumbo.
diet food FTW! Thank you again chef John. Salteid the fresh okra to get rid of sliminess and to get crispiness = Delicious.
Looks fantastic!
I am from New Orleans and this is fierce! I am getting hungry just lookin at it.
Ok been 2 hours of just watching your videos. Not only I'm starving on a Master Cleanse and am unflicting pain to my stomach by watching these delicious recipes, but i freaking need to sleep!! It's freakiiiing 3 am!!! Lemme goooooooooo
Looks Delicious and a lot of hard work to prepare!!
Aaaa, the video that got me hooked to foodwishes.
That's the most beautiful colour of roux I've ever seen.
My food wish is to have you cook all my meals for the rest of my life.
This looks to die for!
A Cajun boat captain I worked with one time turned me on to dry roux. It gets rid of the grease and makes for a beautiful gumbo. Another UA-camr suggested making the dry roux in the oven by putting the flour in a skillet for 55 minutes... AWESOME!
Americas Test Kitchen has a video for dry roux. I use it , works well.
a really good soup that my mom (who's asian) makes is like the simplest ever, where you like simmer a few pounds of pork bones in a seasoned water for like a long time and its soooo good
Looks amazing, Chef!
This looks so good. Great vid Chef John!
i like watching chef john when im pooping.his voice is so comforting...
Great recipe! I smiled when you said "Ragin Cajun". I graduated from University of Louisiana at Lafayette 3 years ago.
looks lovely and delicious. I'll try it.
Omg esto se mira Rico 😋
The way you talk is so relaxing! xD
I love your recipes and videos! My fiancé and I credit a lot of our cooking to you now!
You're a good man chef John
I love duck gumbo. I used to go duck hunting in cajun country, and my friend's cajun mom would make an awesome gumbo with the ducks I shot. I would eat that stuff until I couldn't fit one more spoonful into my belly.
That is a beautiful gumbo! What a nice color - and you are right, originally cajun (and creole) dishes are made from what you have around the house or available nearby. Thank you.
This is one of the best things I have ever eaten.
I literally left my notebook to watch this gumbo being made. Oh my sweet baby Jesus, I must make this O.o it looks like heaven in a freaking plate/bowl however you eat it.
Great recipe, thanks for posting
Looks super!
I am totally going to make this and not let anyone else have any!!! This recipe looks super dope!!
Shrimp, ham, and sausage are fairly cheap.
That was a hamhock, not ham. Hamhocks are like a dollar at your local super market. They are almost only used for flavor, not the meat. Because there is almost no meat on them.
A ham hock certainly has some meat on it. That's why you have to cook it until "the meat is falling off the bone."
Wizard Dragon
That's why I said "almost". At least relative to other cuts of the hog.
Chef John you are and best at making food looks so easy. Man I wish I had your job. Lol. I'm a self made cook. I started as a bus boy, at and steak house and move my self up as the night cook. Let me tell you I was only 16 years old. But from that moment on I knew I love to cook! I'm from N.O. so you know we are known for having great food down here. My brother who is the second of five brother quite his job to open up his own place called Heard Dat kitchen. And after being there for 5 years he was voted top 3 places to go eat at if you ever go to the big Easy. I see a lot of women talk about your smooth voice. And they're so right on that point. I love the way you joke and sound so relaxing when you are cooking and meal. And you make it seem so easy to do. I don't know what city you were born in. But if you are ever in New Orleans. Please stop by my brother place. And tell him his brother Clem suggest you pay him and visit. And as always Enjoy. Heard Dat is the name. I always love your videos. Peace out Chef John 👍😎
Having lived in Louisiana all my life, I have never heard of mixing fowl with seafood for a gumbo .I guess with my mother having grown up in the years soon after the Great Depression, she learned to make 2 different gumbos. One with chicken or turkey with sausage and one with seafood and okra.
Fry your okra to start. Little bit of oil and slowly fry it / brown it. Remove. Cook roux and then add in the trinity to that after color you want. It will darken some more. Turn the heat down and keep stirring until veg gets soft. Throw in okra and stock and simmer
A couple clarifications on this recipe:
this is a creole gumbo; cajun gumbo neither uses tomato nor will it mix land and sea protein - okra is uncommon in a creole gumbo, preferring file, but it happens (creole is the more New Orleans flair with more french influence)
you did a decent job with your roux, but you really want to reach nearly a dark chocolate color to stand up to the duck and andouille - they key here is to really turn the heat down and take your time to get is super dark.
Mixing peppers is a nice touch, and proper respect for using gulf shrimp.
No mistakes, just happy accidents, love the channel john:)
Chef John, you ought to post this on Rumble. There's no food over there. All this great stuff you have looks good!
I like your idea of diet food!
Looks great.
Good looking gumbo takes forever eh
omg, it's 1.30 am here ryt now and i got hungry watching this awsome dish
rb13818 Actually they do. It's called: Fusion and it's really popular nowadays!
Hi Chef. A little trick we use to remove the "slime" from okra for Gumbo. Freeze fresh okra or use frozen, then zap in micro 15-30 seconds (depending on amount) before use. It completely gets rid of the slime. Thanks. Love from New Orleans.
Bugger damn this looks amazing!
Looks so good
When adding the flour to the oil, add a TBS spoon at a time. It will brown faster, and when it gets to the color of a penny, add a cup of onions and turn to medium heat. Cook for about 10 minutes and this will release the sweetness of the onions. During this time the Roux, will turn to a very dark coffee color.
Some suggestions, would be to add some gumbo File, and raw eggs. Add the eggs and stir to break up the egg whites.
I want some now. :)
Big party in my mouth. Mmmm looks delicious
Diet food... L M A O !!
I am sure this is heart cloggingly delicious.... I must replicate..
When you said you were putting pickled okra.. i did the reaction the sound gave. And gumbo fat is the best part!
This looks SO damn good.
I LOVE all your videos! You really make me appreciate food more than I already do.
Question, Chef John did you go to culinary school? If so where and for how long? Is that what benefitted you or just practice?
this is a great meal.
I love how he talks - Just like my Newyorkan cousin!
Wish I knew you were in my neck of the woods. Would have cooked for you!
I am hungry and the only thing I want right now is this gumbo. Challenge accepted.
These all day recipes would never have been invented if TV came first.
omg Im so full from lunch but that looks so frikken delicious!
why did i watch this video?!... i'm hungry for gumbo now and it's going to take hours to cook!!!! damn you chef john!!.. damn you and your irrestitible dishes!!!!
Well now I can't let this duck season pass me by.
Soooo gooooood!!!
The name gumbo actually refers to the mucilage (slimy stuff) in the okra which is what was traditionally used to thicken gumbo, so gumbo is supposed to be slimy
You are amazing, Chef John. :D
Cajun, it's about time! Let the cayenne roll...
yayyy first!!!!!!! i love you chef!!!
That was beautiful
looks good. thnx
Yes ! I'm hungry!