Mixing a shrimp stock + chicken stock gives it a much deeper, & bolder flavor that hits hard. & I particularly finely chop the okra, fry out the slime then add to it.
I buy boiled shrimp peel and boil the shells and heads in chicken broth then add it to the roux. I also add some tomato chunks with the sauce to the roux along with all the reg seasonings.
@@lorigonzales7838 yup! I also use some Knorr granulated bouillon shrimp. It mixes up well with water or I add some to chicken stock and the. Add it to the roux.
I'm from New Orleans and I make my gumbo similar to this but I don't make my own roux anymore. My Mother and Sisters stopped making their own roux, too. We now use Zatarain's Gumbo Base which is pretty good. We cook, season and taste as we go and it always come out perfect. Can't wait to throw down. Have an AMAZING holiday with your family, yall.❤😋
Hello, young man u are awesome in the kitchen keep on doinging what u are doing I am a 70 year old young lady who's enjoying your recipes God bless👍🏾😊❤
Great channel! For the gumbo you would be doing yourself a service to invest in some gumbo file (ground sassafras leaves). It really adds a lil somthin somthin to the gumbo. Kudos on a great channel!
My daughter asked me to make gumbo for her 40th birthday. That’s her favorite dish that I make, have been making gumbo for many years. and yes, team okra.❤
Brown your flower in the oven (don't burn it, just brown it to a nice dark color!) and freeze it. SIFT OFTEN TO NOT HAVE THE FLOUR HARDEN. Should take about 45-60mins for a large batch. No oil required. Brown and dark brown roux have more flavor, but less thickening power, so you need a little more the darker you go. Good Gumbo is low and slow in heavy pot, stirring often. Minimum 4 hours of cook time. Treat it with love and like you're making it for someone special. Always better the next day so don't be hungry. You'll be rewarded.
Matt you have to have okra in gumbo . I like it boiled and fried . I even like to eat it raw . Good-looking pot of gumbo . Makes me want to eat a bowl right now . Blessings Upon You And Family .🍃🕊️🍃
The out takes are hilarious!!! I love gumbo! Yours is lookin good! My sister had a friend from Louisiana who made it for us and taught her how to make it. It's been way to long since I've had it! It's still too hot on my side the world for soups though.
Sometimes I make my own stock, it's pretty easy just get one of those store rotisserie chicken, debone it, add the bones, skin and wings with an onion and let it simmer for a while in water, deep flavor
I have never made gumbo before but I think it is time to give it a try. That looks so delicious I could almost smell it! Thanks and I let you know how I do, cheers and thanks!
Like you, I fry my okra first, but I hand rub the cut up pieces in flower to keep the slimy, gooiness down, shaking off any excess... I take them to a golden crispiness and they soften to perfection when stewed with everything else... I add File powder too for a deep, rich flavor... Awesome dish!
Sitting here realizing...I've become an even better cook since like 2021 from watching Matt 😂😂😂 then I just let my ancestors guide and direct lol but no fr all of his pro tips have sharpened my skills immensely
You have me feeling the gumbo vibe. It’s a little chilly here in NY and my hubby just went fishing, so sounds like a gumbo, fish fry weekend coming up. I like okra, but my husband does not, so I will have to omit the okra. Thanks for sharing this recipe.
The best and healthiest Rue to me is browning the flour without any oil… it faster too. I like to use chicken wings… I brown them. Can’t miss sucking the bones. I also like to add catchup and hot sauce. Your dish is looking good.
Try using 1 cup of flour with A 1/2 cup of oil. Trust me you would barely have any oil in your gumbo. People think u have to use equal parts you don’t. Plus the roux will be nice an thick more of that nutty Smokey flavor it’s makes for a deeper flavor gumbo.
Most objections to okra are because of the ‘slime’ that can be eliminated by stirring in a Tbsp of Red Wine vinegar at the end. And I always add crawfish tail meat to my gumbo!
What is a Good substitute for Okra , i love GUMBO, but i have an intolerance to the okra - we're in a one side relationship-l love it- it just does not love me back😅 Love your recipes.... Thanks in Advance😊
Okra is mainly used as a thickening agent. Here in south Louisiana we mostly use File’, which is dried and ground sassafras root, if you don’t like okra.
Hello! Love all your recipes! Can you do more meals that are quicker to make? Mom of 5 here and time is precious! My family loves your recipes and I’d love some quicker ones if you got any! Thanks!
I've always felt too intimidated to try to make gumbo, but you do make it look easy -- although probably still time consuming. I do love a nice dark roue. I would probably leave out the okra, unless I try what one person suggested to chop it up small and fry out the slime. I love fried (battered) okra, but that's typically the only way I will eat it. Is this recipe in either of your cookbooks? I have ordered your "solo" cookbook and look forward to getting it.
Great mix of things in this video! I don't need to see your knife skills or be taught about how to dice things, but I am grateful that you include this in your video for those that are just learning. I've tried many of your recipes. All have been great and some have made their way into the rotation. This one looks like a winner also. Keep doing what you're doing!
So I got some video ideas for you. Mostly what I’m craving. French dip( sandwich), Swedish meatballs, meal prepping(freezer meals raw vs precooked)/please not the cook a big meal and eat the same thing all week type videos)
Yes BabySit it! A dear friend of mines gave me a recipe for Gumbo years ago. It was about eight pages long and she wrote it out in her beautiful handwriting . . . Step-by-Step. I was kinda her 'play daughter' and I loved how she ushered me to woman-hood. Anywho, I made the Gumbo for my husband's and I Fifth Wedding Anniversary party for our coupled-friends. Anywho, allllll the women-folx called me the next morning and told me that their beloved's 'rumble in the jungle' was the best night they EVER HAD (including myself hahahahaha). I don't recall any exotic ingredients (but I did use Gumbo File). Allst I remember is taking my time and making it with L-O-V-E. It took me a couple of days to get through it, but hearing that mah gurlz got 'The Baby-Baby-90-Minute-Man-Action'....I was blowin' my knuckles. Mission Accomplished.
The closest to Gumbo I've made was Shrimp Etouffee. Babysitting that roux with the stirring really wears out the wrist and elbows but worth it. As for Okra, it makes no difference to me. I'm good either way. Never got that slimy thing people talk about. ATK has steps to make roux in the oven so there isn't any of that stirring, doesn't burn, and it comes out with a nice color. . On another channel, critics were all up in arms about mixing chicken with seafood. The contention was either have a chicken gumbo or seafood gumbo but never ever mix them. To me, who cares. It's all tasty. A friend of mine uses King Crab because I guess Blues aren't that plentiful in CA? I don't know. Plus the King variety has larger legs and claws so there's that.
Mixing a shrimp stock + chicken stock gives it a much deeper, & bolder flavor that hits hard. & I particularly finely chop the okra, fry out the slime then add to it.
I also mix shrimp stock and chicken stock.
agreed
I buy boiled shrimp peel and boil the shells and heads in chicken broth then add it to the roux. I also add some tomato chunks with the sauce to the roux along with all the reg seasonings.
@@lorigonzales7838 Ahhhh, u add the creole vibe to urs, I see.
@@lorigonzales7838 yup! I also use some Knorr granulated bouillon shrimp. It mixes up well with water or I add some to chicken stock and the. Add it to the roux.
I'm from Lousiana but live in Houston, Texas. All your ingredients are all the items that I use in my Gumbo! Love it.
Thank you!
Looking good, I’ve been making it for years as my Mama was from NOLA. I like using File’ though.
Being from Louisiana, gumbo is a childhood favorite. This looks sooooo good.
I'm from New Orleans and I make my gumbo similar to this but I don't make my own roux anymore. My Mother and Sisters stopped making their own roux, too. We now use Zatarain's Gumbo Base which is pretty good. We cook, season and taste as we go and it always come out perfect. Can't wait to throw down. Have an AMAZING holiday with your family, yall.❤😋
Rue is easy, just don't stop the sturning till you get the color you want.
Hello, young man u are awesome in the kitchen keep on doinging what u are doing I am a 70 year old young lady who's enjoying your recipes God bless👍🏾😊❤
Great channel! For the gumbo you would be doing yourself a service to invest in some gumbo file (ground sassafras leaves). It really adds a lil somthin somthin to the gumbo. Kudos on a great channel!
I second this!
I always add the file gumbo. To me it’s not gumbo if you leave this out.
I agree
Agreed
Yes
Love okra in gumbo and love okra any way it’s cooked
I love gumbo and make it several times during the fall/winter months.
Favorite fall recipe 😋 😍 💕
Love your channel man. Awesome job
That looks amazing 🤩
My granddaughter and I love Okra!Will try this!!
I always make Gumbo, try it without oil. Take about 20 extra minutes. Delicious try it.
I use butter in my roux, not oil.
Matt, I made this gumbo today! And all I can say is Lawd Hammercy!! This is DELICIOUS.
My daughter asked me to make gumbo for her 40th birthday. That’s her favorite dish that I make, have been making gumbo for many years. and yes, team okra.❤
I just made mine last night. This looks so good!🔥🔥🔥
Another great Dish... Fall food is here !!
We just got hit by hurricane Milton and this is brightening my day. Looks delicious. ❤❤😮
Praying for you all🙏
Praying for you all 🙏🙏🙏
Thank you
praying for you guys!
Thank you all
Anytime is a good time for gumbo
That is the best looking gumbo I’ve ever seen. I’m definitely going to try it out!❤
Brown your flower in the oven (don't burn it, just brown it to a nice dark color!) and freeze it. SIFT OFTEN TO NOT HAVE THE FLOUR HARDEN. Should take about 45-60mins for a large batch. No oil required. Brown and dark brown roux have more flavor, but less thickening power, so you need a little more the darker you go. Good Gumbo is low and slow in heavy pot, stirring often. Minimum 4 hours of cook time. Treat it with love and like you're making it for someone special. Always better the next day so don't be hungry. You'll be rewarded.
Matt you have to have okra in gumbo . I like it boiled and fried . I even like to eat it raw . Good-looking pot of gumbo . Makes me want to eat a bowl right now . Blessings Upon You And Family .🍃🕊️🍃
Thank you!
Made gumbo once before using yours and AB's recipe. It was delicious!😋 Will have to try this one too, since you always have great recipes!!!🥰
Looks great I'm from New Orleans but i do a few more ingredients... But great job
The out takes are hilarious!!! I love gumbo! Yours is lookin good! My sister had a friend from Louisiana who made it for us and taught her how to make it. It's been way to long since I've had it! It's still too hot on my side the world for soups though.
Looking Good
I love gumbo, but have never tried making it! Your channel is fantastic your cooking is amazing!!! Thanks so much for sharing with us!!
Thanks love gumbo soup .
Sometimes I make my own stock, it's pretty easy just get one of those store rotisserie chicken, debone it, add the bones, skin and wings with an onion and let it simmer for a while in water, deep flavor
nice
Yup, i do the same but add my shrimp shells too.
I want to try this!
Looks amazing 🤩
I have never made gumbo before but I think it is time to give it a try. That looks so delicious I could almost smell it! Thanks and I let you know how I do, cheers and thanks!
It is definitely Gumbo season…
Lets go!!!
Like you, I fry my okra first, but I hand rub the cut up pieces in flower to keep the slimy, gooiness down, shaking off any excess... I take them to a golden crispiness and they soften to perfection when stewed with everything else... I add File powder too for a deep, rich flavor...
Awesome dish!
Omg. I wish I had a bowl of that right now. I'm going to make this soon.
Sitting here realizing...I've become an even better cook since like 2021 from watching Matt 😂😂😂 then I just let my ancestors guide and direct lol but no fr all of his pro tips have sharpened my skills immensely
You have me feeling the gumbo vibe. It’s a little chilly here in NY and my hubby just went fishing, so sounds like a gumbo, fish fry weekend coming up. I like okra, but my husband does not, so I will have to omit the okra. Thanks for sharing this recipe.
I haven’t had Gumbo in decades. My Grandmother 🙏🏾 made a big ol pot of it with some homemade biscuits.
The best and healthiest Rue to me is browning the flour without any oil… it faster too. I like to use chicken wings… I brown them. Can’t miss sucking the bones. I also like to add catchup and hot sauce. Your dish is looking good.
sounds good! Thank you!
@@MrMakeItHappen you’re welcome Sir.
That looks 👀👀👀so yummy,thanks Matt❤️❤️❤️
Thank you!
Try using 1 cup of flour with A 1/2 cup of oil. Trust me you would barely have any oil in your gumbo. People think u have to use equal parts you don’t. Plus the roux will be nice an thick more of that nutty Smokey flavor it’s makes for a deeper flavor gumbo.
Gumbo is one of my favorite dishes to make. I use everything you listed
Nice! Thank you
Can you do a video on sharpening knives? Love all your recipes
I love okra, one of my favorites. The gumbo looks delicious 😋
Lookin good. Thanks for sharing.
Looks delicious thanks ❤
Love seafood 💫
I like okra. I never had gumbo before. It look delicious.
Thank you!
Most objections to okra are because of the ‘slime’ that can be eliminated by stirring in a Tbsp of Red Wine vinegar at the end. And I always add crawfish tail meat to my gumbo!
Thanks. I’ll try that. I can’t stand the slime.
Thanks for this tip!
I love the okra and I also add tomatoes
cant wait until that christmas pot of gumbo is made!! smackin
Hey Mr Make it Happen!! Looks absolutely delightful.. I'm going to try this. En-joy!! 🐞🤤
What is a Good substitute for Okra , i love GUMBO, but i have an intolerance to the okra - we're in a one side relationship-l love it- it just does not love me back😅
Love your recipes.... Thanks in Advance😊
Okra is mainly used as a thickening agent. Here in south Louisiana we mostly use File’, which is dried and ground sassafras root, if you don’t like okra.
Delicious 😋
REQUEST - could you do one of the pecan pies that has lower sugar? I’ve had one that was something like 1/2 sugar but I didn’t get the recipe.
gotcha!
Besides flour for the roux, what might be another option especially for gluten intolerant folks?
Matt. That looks amazing. You were the one that turned me onto Sazon: flavor game changer. Add a package of sazon to that mix.😋
Thank you!
I thought of Rachel Ray immediately when I saw the trash bowl ❤
I love gumbo, but I’ve never made it with chicken.
Hello! Love all your recipes! Can you do more meals that are quicker to make? Mom of 5 here and time is precious! My family loves your recipes and I’d love some quicker ones if you got any! Thanks!
Can you make Smothered and Stewed Chicken?
I've always felt too intimidated to try to make gumbo, but you do make it look easy -- although probably still time consuming. I do love a nice dark roue. I would probably leave out the okra, unless I try what one person suggested to chop it up small and fry out the slime. I love fried (battered) okra, but that's typically the only way I will eat it. Is this recipe in either of your cookbooks? I have ordered your "solo" cookbook and look forward to getting it.
As a person who has to worry about my salt intake and wants to order your products what what you advised me on and I know everything in moderation.
Did I miss the bay leaves?
That looks delicious. It wouldn't be gumbo without okra.
I make Gumbo it easy to make, as long you do the Roux right.
I've made GUMBO & have eaten it tooo 10/10/24
I’m making me a pot of gumbo as soon as the weather changes.
Yummy 🎉🎉🎉🎉
All I can say is yummy 😋
Bravo🎉🎉🎉
Can you do some more cook-off challenges?
yes.. make sure you subscribe to my media page make it happen media for all of that content
Do I double the ingredients if I need a bigger pot? Especially the rue? Thanks
Great mix of things in this video! I don't need to see your knife skills or be taught about how to dice things, but I am grateful that you include this in your video for those that are just learning. I've tried many of your recipes. All have been great and some have made their way into the rotation. This one looks like a winner also. Keep doing what you're doing!
Need that AP seasoning When will it be back in stock ?!
If you pan fry the okra,will that reduce/eliminate the SLIME factor???
I've been making a gumbo for 48 years I'm a true Cajun
I agree I wear only BOMBAS socks!
Can you tell me where I can get a little stove like you are cooking on?
Awesome 😋👍
Love okra...never fried first so will do.
Being from New Orleans that’s not how we make it but it looks good
What’s different?? How would you make this?
So I got some video ideas for you. Mostly what I’m craving. French dip( sandwich), Swedish meatballs, meal prepping(freezer meals raw vs precooked)/please not the cook a big meal and eat the same thing all week type videos)
Yummy!!!!!
Make it now more than I used to.
Soup Recipes
1. French Onion Soup
2. Vegetable Soup
3. Creamy Seafood Soup
4. Corn Chowder Soup
5. Pumpkin Soup
6. Butternut Squash Soup
7. Creamy Mushroom Soup
8. Lentil Soup
9. Leek and Potatoe Soup
10. Italian Wedding Soup
Okra is the Best!
My grandmother always said never serve raw gravy! She meant make sure you cook your flour until it darkens.
File an okra serve the same purpose; to thicken. In seafood gumbo I do not put any okra, no complaints from me, though. Your taste.
Please tell be where you purchase your gloves from?
Yes BabySit it! A dear friend of mines gave me a recipe for Gumbo years ago. It was about eight pages long and she wrote it out in her beautiful handwriting . . . Step-by-Step. I was kinda her 'play daughter' and I loved how she ushered me to woman-hood.
Anywho, I made the Gumbo for my husband's and I Fifth Wedding Anniversary party for our coupled-friends. Anywho, allllll the women-folx called me the next morning and told me that their beloved's 'rumble in the jungle' was the best night they EVER HAD (including myself hahahahaha). I don't recall any exotic ingredients (but I did use Gumbo File). Allst I remember is taking my time and making it with L-O-V-E. It took me a couple of days to get through it, but hearing that mah gurlz got 'The Baby-Baby-90-Minute-Man-Action'....I was blowin' my knuckles. Mission Accomplished.
@@mflournoy2971 yes, gumbo file!
I use wings cut into 3 pieces
Chicken & sausage only?? OHHH NOOOOOOO. LOL NEED THE seafood & Benadryl!!
Worcestershire sauce?
yep
I love Okra.
Can you make more comfort food recipes?
yes
The closest to Gumbo I've made was Shrimp Etouffee. Babysitting that roux with the stirring really wears out the wrist and elbows but worth it. As for Okra, it makes no difference to me. I'm good either way. Never got that slimy thing people talk about. ATK has steps to make roux in the oven so there isn't any of that stirring, doesn't burn, and it comes out with a nice color.
.
On another channel, critics were all up in arms about mixing chicken with seafood. The contention was either have a chicken gumbo or seafood gumbo but never ever mix them. To me, who cares. It's all tasty. A friend of mine uses King Crab because I guess Blues aren't that plentiful in CA? I don't know. Plus the King variety has larger legs and claws so there's that.
The word "gumbo" means okra.❤
Really ?
French for okra...
Is that gumbo recipe in your cook book