I absolutely love your recipe, especially the fact that you clean all the crab hair off! Those crab were so pretty. Loved how you brown the flour in the oven too, Dub I could almost smell your delicious gumbo. GOD BLESS YOU!
Anyone got any tips for doubling a gumbo recipe, was wondering if I doubled would it become salty or balance itself out as just a larger portion or would roux become thicker than usual? Thanks
The key is to taste as you go. You can always add more salt at the end of cooking if necessary. Garlic powder(not garlic salt) and onion powder have no salt so you no worries there. The creole seasoning he added is salty so be careful with that and taste as you cook. The sausage also has it's own salt which will release it's flavor as it cooks, so I would wait before adding any additional salt until after it has cooked for a while. If your roux becomes too thick you can add more water to thin it out. Good luck!.
Next time, you should remove the chicken and set aside til ready to return to the pot. The baked roux flour cost; ia lot of wasted gas and money. Looks good!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I never saw Roux made that way. I fry my meats and use the grease to make my roux. You learn something new every day ❤
@@tonyaharrod9987 Thank you
I’ve seen it done that before, but haven’t tried it myself yet.
@SwoopLikeMe oh OK. 👍🏿
I absolutely love your recipe, especially the fact that you clean all the crab hair off! Those crab were so pretty. Loved how you brown the flour in the oven too, Dub I could almost smell your delicious gumbo. GOD BLESS YOU!
Thank you so much 🤗
Your gumbo looks delicious.😋 I like your method of browning the flour in the oven👍🏼
@@jackiedavis1492 Thank you
This Looks Absolutely Amazing and Delicious!!!😋😊😊
Thank you for an educational video, I learned about oven browning flour. Your gumbo looks delicious.
@@linnjones8263 Thank you
Good Job that's the way my cousin taught my sister to make gumbo.⭐⭐⭐⭐❤️❤️❤️❤️💯💯💯
@@stephaniecoleman2699 Thank you
Nice recipe share! Big thumbs up! New sub here. 🤤👌💯
Looks delicious 😋
Looks delicious 🤤
Yummy!! My daughter cooks the flour in the oven for roux also.
First time.. got it. If you cook me some gumbo, we is married ni 😂.
Looks Great
Perfection!!!
Thank you
That looks great
Thank you
It’s hooot 🔥😂 key words
I will definitely put my roux in the oven from now on. Stirring until the roux gets dark is a long process.
I can't wait to taste it 😅
Learn something new everyday
@@ratimaat9397 Thank you
Anyone got any tips for doubling a gumbo recipe, was wondering if I doubled would it become salty or balance itself out as just a larger portion or would roux become thicker than usual? Thanks
The key is to taste as you go. You can always add more salt at the end of cooking if necessary. Garlic powder(not garlic salt) and onion powder have no salt so you no worries there. The creole seasoning he added is salty so be careful with that and taste as you cook. The sausage also has it's own salt which will release it's flavor as it cooks, so I would wait before adding any additional salt until after it has cooked for a while. If your roux becomes too thick you can add more water to thin it out. Good luck!.
Looks good. Will have to use the flour in the oven method. It seems so easy that way.
Also healthy
Try some Red Argentina Shrimp for flavor, UMM.UMM!!
This would cost a fortune in Canada to make unless you could fish for the seafood. Which is too bad because it looks great!
I make my Gumbo with those ingredients, and it costs a small fortune in Texas too.
I make mine the same way except i put my roux in first and add bayleaf and file.
@@andraecarter76 Thank you
A bigger pot would of worked wonders. Next time take the chicken out so it won't shred,the chicken should be in chunks. Nice job. Looks delicious 😋😅
It is a personal preference.
Most people brown the sausage and chicken
Thank you
Gotta hlgo music too loud Distracting
You have a lot of meat in your gumbo. I like that…
Next time, you should remove the chicken and set aside til ready to return to the pot. The baked roux flour cost; ia lot of wasted gas and money.
Looks good!
Baking the roux saves on adding so much oil to the dish.
@lifewellloved0204 I agree Thank you.
The chicken boiled to long; it loolks really stringy.
15-20's about $10/#
Where’s your Okra??
@andreaabercrombie8220 Don't like okra but thank you for letting me know
CHICKEN IS OVER COOKED, STRINGY.
Thank you
@@doubledubscookingandgrilli7029this is exactly how I make mine. I like the chicken that way every mouthful you get meat.
you want the chicken stringy
I guess it would be your preference chucks or cooked apart. I have always had it with the chicken cooked apart. @@Latrice2878
I prefer my chicken broken apart. No big chunks.