I'm a Creole from new orleans and my mom always cooked both dishes for me during the holidays. I always preferred Gumbo over jambalaya. Gumbo is probably the second most important dish on Thanksgiving with the turkey coming first. I loved dipping my turkey slices in the Gumbo. You should compare Shimp Creole to Crawfish etouffee. There are more New Orleans rice dishes out there.
Ah very tight. Thanks for sharing. That comparison makes more sense because they're much more similar, but this video was meant to answer the Gumbo v Jamba question. Maybe in the future. Thanks for watching!
Baton Rouge here, I love em both AND YOU CAN'T TELL ME TO CHOOSE. Gumbo on cold days or rainy days, jambalaya any other time. For the next one, maybe Philly Cheesesteak VS chop cheese?
"Gumbo and jambalaya are two completely unique and different dishes" Having lived in Cajun country for quite some time, i can say no, no they are not. On the base level the only difference is the rice. Infact its not uncommon to use leftover gumbo to make Jambalaya. Every family is going to be a stickler on how they think either should be made but ultimately they are effectively the same.
Another Adam Witt banger. Knew the difference between creole and Cajun better than most ppl that live in the south. Tasso too! What a great touch that was
Hi Adam Love your videos! My personal favorite it your Italian sausage recipe which I make 15-20 pound batches (two large pork butts) about twice a year and use throughout the year in my pastas. I'm going to be making your Italian beef recipe in the near future and I'm looking forward to that. With that said...no Roux in the jambalaya🙂. I'll use a roux in Gumbo (obviously), etouffee, and dirty rice...but not jambalaya. That's my two cents from years of making Creole and Cajun food and also doing lots of research. My Gumbo recipe that I use is based off of Jimmy Bannos recipe from Heaven on Seven that unfortunately closed down a couple years ago. That was one of my favorite spots in Chicago when I lived there, and I hope you had a chance to go there. It was a basis Chicken and Sausage Gumbo that was absolutely to die for. I've based my Jambalaya recipe off of one of Paul Prudhomme's video's that I found on UA-cam. No roux in that Jambalaya and he makes it creole style with tomatoes. This is also to die for.
We have each regularly but since I live in the city that is the Jambalaya Capital of the WOrld, it's proper-made jambalaya (nothing red) any day for me.
Both seem GRREAT...I do my jambalaya with shrimp so it does get that seafood broth . I think based on my home and commercial opinions- jambalaya is win. I had to wonder how about gumbolaya??hmm
So, my gumbo recipe comes from the early 1900s from my New Orleans side of the family - no tomatoes. Never. Never ever. And okra always. (I mean Dookie Chase is no okra, but ours always did.) So this was a real interesting take.
Word! That's so cool - sounds like an O.G. preparation. It sounds like your g-ma does things that Cajun way as opposed to Creole (Creole cooking tends to utilize tomato product).
@@AdamWitt That would make sense! That side was a blend of Irish and Jewish immigrants, very poor folks, so their neighbors were likelier to be Cajuns rather then tony Creoles.
I gotta make some gumbo. Cajun and creole are in my top five favorite food genres. For something to tackle, I'd love to see some research into the Upper Peninsula of Michigan local food, pasties.
I'm from Gonzales, La and I feel that is important because it is billed as the Jambalaya Capital of the World. We know how to cook jambalaya. I won't get into regional differences and creole vs cajun because it is all good to me. Both of your dishes look great and I'm sure they are delicious but a couple of points for if you want to make it the right way. (1) either roux or file in gumbo but not both (2) no roux in jambalaya. Just brown everything in the same pot and go from there and (3) no oven. Why the oven? You cook rice (and hence jambalaya) on the stove.
Loooooovvveee gummmbboooo I’m making some right now I like jambalaya too I have yet to try actual southern Louisiana gumbo I’ve been raised in Shreveport but damn is it still good (Edit I’m in Baton Rouge now been here for about a month and a half so let’s goooo)
I married into an old New Orleans French Creole family so I've had tons of both. There was always okra in the gumbo. I always prefer Jambalaya to the gumbo myself.
Dishes look awesome. Would love to see a BofB comparing a dessert, perhaps an apple pie vs an apple strudel? Or maybe make hot dogs vs bratwurst later around Memorial Day or the Fourth of July!
@@bonnieduvallwilliams4389 ahhh okay that's what I was seeing then. I was watching someone make a seafood gumbo but they added tomato too it and when they added the seafood said "really we'd call this a astew instead of a gumbo" so I misunderstood
i grew up in new orleans. old stomping grounds around st bernard parish in chalmette and arabi. i've never known gumbo to be an exclusive creole food. me being cajun myself i grew up on my grandma's gumbo and jambalaya. regardless of it being one or the other the cultures have blended together so much it feels a bit odd to place one as creole and the other as cajun. just weird >.>
I love your channel,,, by far one of my go to cooking shows. Love it. But maaaaaan the"How to make gumbo" section spoken spead was waaaaay to quick, frankly - stressful. Did not enjoy that at all.
There is one God, who is Father, Son and Holy Spirit. The Holy Trinity, is a way of describing God the Father, God the Son and God the Holy Spirit. The trinity is a combination of three essential vegetables onion, bell peppers and celery. This is what this combination is called in the Deep South of America particularly Louisiana, Mississippi, and East Texas. In France the combination of onion, carrots and celery is called a mirepoix.
Just watched this...gumbo for me. As far as a different battle of the bites, how about pumpkin vs sweet potato pie? Very similar, but different enough to cause plenty of debate.
My Cajun mom-in-law say the the roux for the gumbo should be the color of a penny. She doesn’t put all of that meat In there, just sausage and shrimp. She does not make Jambalaya as it is not Cajun. I’ve not yet attempted her recipe, but I have it! 🦐
I never ate one of the dishes but the gumbo looks mad deliccccc!! Also the sausages looks reallll nice, but I'm afraid they are out of my reach since I'm from Austria. I would love to try some, someday
Thanks for not butchering these local staples. I'm personally more a fan of jambalaya but when it's cold outside nothing else in the world hits like gumbo.
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Yoyo. If you dug the video, come say what up on the O.A. Discord - discord.gg/aFQ4h4BXg4
Why didn’t you make Cajun jumbo and compare both types
I'm a Creole from new orleans and my mom always cooked both dishes for me during the holidays. I always preferred Gumbo over jambalaya. Gumbo is probably the second most important dish on Thanksgiving with the turkey coming first. I loved dipping my turkey slices in the Gumbo.
You should compare Shimp Creole to Crawfish etouffee. There are more New Orleans rice dishes out there.
Ah very tight. Thanks for sharing. That comparison makes more sense because they're much more similar, but this video was meant to answer the Gumbo v Jamba question. Maybe in the future. Thanks for watching!
Jambalaya for me!! My Cajun friend taught me how to make it. It's true, it's easy to keep digging in!
Baton Rouge here, I love em both AND YOU CAN'T TELL ME TO CHOOSE. Gumbo on cold days or rainy days, jambalaya any other time. For the next one, maybe Philly Cheesesteak VS chop cheese?
"Gumbo and jambalaya are two completely unique and different dishes" Having lived in Cajun country for quite some time, i can say no, no they are not. On the base level the only difference is the rice. Infact its not uncommon to use leftover gumbo to make Jambalaya. Every family is going to be a stickler on how they think either should be made but ultimately they are effectively the same.
Another Adam Witt banger. Knew the difference between creole and Cajun better than most ppl that live in the south. Tasso too! What a great touch that was
I love this!! Never made either before and excited to try both.
Oooh, yay I was hoping you would do this one! 😃 Thank you, Adam! ☺️
Got you! Thanks for watching.
I found trying to get the rough dark would always have a slight burnt taste. I like the milk Chocolate rough, very delicious
Jambalaya...Creole style!!!! Because I like tomatoes.
Yum
Hi Adam Love your videos! My personal favorite it your Italian sausage recipe which I make 15-20 pound batches (two large pork butts) about twice a year and use throughout the year in my pastas. I'm going to be making your Italian beef recipe in the near future and I'm looking forward to that. With that said...no Roux in the jambalaya🙂. I'll use a roux in Gumbo (obviously), etouffee, and dirty rice...but not jambalaya. That's my two cents from years of making Creole and Cajun food and also doing lots of research. My Gumbo recipe that I use is based off of Jimmy Bannos recipe from Heaven on Seven that unfortunately closed down a couple years ago. That was one of my favorite spots in Chicago when I lived there, and I hope you had a chance to go there. It was a basis Chicken and Sausage Gumbo that was absolutely to die for. I've based my Jambalaya recipe off of one of Paul Prudhomme's video's that I found on UA-cam. No roux in that Jambalaya and he makes it creole style with tomatoes. This is also to die for.
I would put the gumbo on jambalaya. Cause im wierd like that...chefs kiss😂
We have each regularly but since I live in the city that is the Jambalaya Capital of the WOrld, it's proper-made jambalaya (nothing red) any day for me.
Both seem GRREAT...I do my jambalaya with shrimp so it does get that seafood broth .
I think based on my home and commercial opinions- jambalaya is win.
I had to wonder how about gumbolaya??hmm
So, my gumbo recipe comes from the early 1900s from my New Orleans side of the family - no tomatoes. Never. Never ever. And okra always. (I mean Dookie Chase is no okra, but ours always did.)
So this was a real interesting take.
Word! That's so cool - sounds like an O.G. preparation. It sounds like your g-ma does things that Cajun way as opposed to Creole (Creole cooking tends to utilize tomato product).
@@AdamWitt That would make sense! That side was a blend of Irish and Jewish immigrants, very poor folks, so their neighbors were likelier to be Cajuns rather then tony Creoles.
NGL I expected Garb to choose the Jambalaya.
Also, for another face off: Good ol' American Flapjacks vs Japanese Souffle Pancakes
Ikr?! she's a sucker for rice. Also, love that idea. As always, you're a legend Wolf ty for watching.
@@AdamWitt right back at you, Adam. Can’t wait to see you guys struggle through some great pancakes 👹🙌🏼
I love both but it’s Gumbo for me!!
Appreciate the asides about tradition.
I gotta make some gumbo. Cajun and creole are in my top five favorite food genres.
For something to tackle, I'd love to see some research into the Upper Peninsula of Michigan local food, pasties.
Oh, I thought this was gonna be another Cooking the States 😂. Now I’m curious what dish you’re gonna do for the Louisiana episode 🕺🏻
Oh, there's no shortage of ideas for Louisiana! The state is fullllll of amazing cuisine.
Look at these beauties here :)
Gumbooooo all day. I likey the fresh.
I'm from Gonzales, La and I feel that is important because it is billed as the Jambalaya Capital of the World. We know how to cook jambalaya. I won't get into regional differences and creole vs cajun because it is all good to me. Both of your dishes look great and I'm sure they are delicious but a couple of points for if you want to make it the right way. (1) either roux or file in gumbo but not both (2) no roux in jambalaya. Just brown everything in the same pot and go from there and (3) no oven. Why the oven? You cook rice (and hence jambalaya) on the stove.
so they look almost the same! Whats that thing that makes both dishes different?
Jambalaya is the JAM.
💙💜 both don't make me choose
now I'm hungry
Jambalaya. Gumbo. This depends on who's cooking.
Gumbo was in my head for the winner!
Gumbo ftw. Being able to control the rice distribution in each bite cinches what might be the closest culinary contest ever conceived.
4:16 had me rolling
I recognize that Andouille! Chicago Paulina Meat Market represent !!!
Easily gumbo, but try biryani vs fried rice
You a great chef my dude looks deelish
I reckon Gumbolaya is better
Loooooovvveee gummmbboooo I’m making some right now I like jambalaya too I have yet to try actual southern Louisiana gumbo I’ve been raised in Shreveport but damn is it still good
(Edit I’m in Baton Rouge now been here for about a month and a half so let’s goooo)
Bruhya don’t use a roux for jambalaya, and no bay leaves
How about chicken adobo vs chicken mole please 😋
This really is all just Creole food fr
where can I get Tasso meat, i'm in Houston area,
I was told that if it doesn't have okra it's not gumbo
People say a lot of things.
I married into an old New Orleans French Creole family so I've had tons of both. There was always okra in the gumbo. I always prefer Jambalaya to the gumbo myself.
Gumbo is Okra. The Africans introduced this dish as well as jambalaya. Both are Creole and neither require tomatoes.
incredible vid
Thanks man.
Dishes look awesome. Would love to see a BofB comparing a dessert, perhaps an apple pie vs an apple strudel? Or maybe make hot dogs vs bratwurst later around Memorial Day or the Fourth of July!
My dude! I appreciate the requests. Thank you man.
IF im correct Cajun's dont even call it Gumbo if it has seafood in it it. THey call that stew.
It's called stew or soup if it has tomatoes.
Gumbo doesn't have tomatoes.
@@bonnieduvallwilliams4389 ahhh okay that's what I was seeing then. I was watching someone make a seafood gumbo but they added tomato too it and when they added the seafood said "really we'd call this a astew instead of a gumbo" so I misunderstood
i grew up in new orleans. old stomping grounds around st bernard parish in chalmette and arabi. i've never known gumbo to be an exclusive creole food. me being cajun myself i grew up on my grandma's gumbo and jambalaya. regardless of it being one or the other the cultures have blended together so much it feels a bit odd to place one as creole and the other as cajun. just weird >.>
Cajun boy here. Love them both, but gumbo is superior. Make sure you add in potato salad instead of rice next time!
ooo I've never heard of that. I dig me some tater salad, though.
@@AdamWitt yessir! It’s tradition and a game changer
I love what you’re going for but you gotta slow it down. What’s the rush?
Gumbo
Alastor sent me
Chili 🤣😋
Tomatoes don’t go in gumbo!
True.... also, it's soup, not gumbo. (Wooden spoon only.)
Gumbo! I like my food wet.
Yeah but did you know the difference between Louisiana Creole Gumbo and Louisiana Cajun Gumbo...?
How u gonna let her decide
I love your channel,,, by far one of my go to cooking shows. Love it. But maaaaaan the"How to make gumbo" section spoken spead was waaaaay to quick, frankly - stressful. Did not enjoy that at all.
Thanks for the feedback mate. I'm a fasttalker and trying to tone it down a bit. Will do better next time.
@@AdamWitt usually, your on point, geezer. That segment sounded like you just had a coffee and cig and had somewhere else to be... 🤣🤣
@@davidjukebox hahhah. That's spot on minus the square.
The black lines on your finger nails might be a form of cancer have you seen a doctor?
jumbalaya is better for me!
dude quit annunciating the T in "often". "offen" is (just as ) correct and doesn't make it sound like you are trying to be some pompous ass
Or bubble and squeek vs. Concannon
Ur gonna hit it big as soon as the algorithm blesses u. Great content, seriously
There is one God, who is Father, Son and Holy Spirit. The Holy Trinity, is a way of describing God the Father, God the Son and God the Holy Spirit.
The trinity is a combination of three essential vegetables onion, bell peppers and celery. This is what this combination is called in the Deep South of America particularly Louisiana, Mississippi, and East Texas. In France the combination of onion, carrots and celery is called a mirepoix.
can we actually get gumbo gal jerseys? would buy
Gumbo has okra champ!
Just watched this...gumbo for me. As far as a different battle of the bites, how about pumpkin vs sweet potato pie? Very similar, but different enough to cause plenty of debate.
My Cajun mom-in-law say the the roux for the gumbo should be the color of a penny. She doesn’t put all of that meat In there, just sausage and shrimp. She does not make Jambalaya as it is not Cajun. I’ve not yet attempted her recipe, but I have it! 🦐
As a Louisiana Creole, I must say that they're a few tried and true Gumbo recipes!
I absolutely ABHOR when people confuse Creoles with Cajuns!
As a Louisiana Creole, I must say that they're a few tried and true Gumbo recipes!
I absolutely ABHOR when people confuse Creoles with Cajuns!
Red beans and rice brotha
Gumbo fo' sho' !!!
I never ate one of the dishes but the gumbo looks mad deliccccc!!
Also the sausages looks reallll nice, but I'm afraid they are out of my reach since I'm from Austria. I would love to try some, someday
Any smoked sausage would do the trick! You can make an Aussie version.
Jambalaya allday
they both fire
Gumbo it is!!!!
Thanks for not butchering these local staples. I'm personally more a fan of jambalaya but when it's cold outside nothing else in the world hits like gumbo.
Gumbo
I think as far as culinary cuisine goes, NOLA is the king. At least for me!
A roux with oil? Yuk
How do you make your roux? Just curious.
Gumbo♥️♥️♥️♥️
Steak vs lamb?
No recipe no help can't subscribe with out recipes