You are one of the few people I follow that I’m not afraid to try any of the recipes. Everything I’ve made so far has come out bomb!!!! Thank you, this was amazing
Just made this today!! It was the best thing I’ve ever ate. Thank youu!! I added three times the veggies lol 3 peppers ,3 celery, 2 onions , 4 sausages , 5 & a half scoops of the flour with wooden spoon 1&1/2 stick of butter, then the fire roasted tomatoes thyme, Oregano, Cajun seasoning just sprinkled till it tasted good, no sea food shrimp n crab boil but this was so good. & then a box of chicken broth was just perfect then covered till I put in the shrimps I also added the bail leaves at the end with the chopped onions and plated just like yours!! Grateful for your channel, this was my favorite thing I’ve ever eaten , 35 mins in I put in my shrimp then let it cook for 10 more mins. Thank you so much for this Recipe I’ll be using it for a lifetime !❤
I’ve been cooking this twice a month and I’ve learned it taste just the same with beef broth if not better. I also recently been adding carrots and mushrooms , and instead of one pack of sausages I’ve been using 2 four packs of them , thank you for this recipe , Best gumbo ever
Did you just say, this is the method Haitians used? Are yall on here attempting to give my people culture and traditions to the Haitians? With all due respect, STOP!! Stop attempting to pick apart Black American culture! Its distasteful, be proud of your beautiful Haitian culture IN HAITI. It seems to me like everyone is now in the business of attempting to find ways to attach themselves to America by way of attaching themselves to Black American culture, history, and American experiences. Dear Caribbean and African cousins, truly be proud of your unique and beautiful cultures and stop this embarrassing attempt to chip away at Black Americans, its embarrassing!
Did you just say, this is the method Haitians used? Are yall on here attempting to give my people culture and traditions to the Haitians? With all due respect, STOP!! Stop attempting to pick apart Black American culture! Its distasteful, be proud of your beautiful Haitian culture IN HAITI. It seems to me like everyone is now in the business of attempting to find ways to attach themselves to America by way of attaching themselves to Black American culture, history, and American experiences. Dear Caribbean and African cousins, truly be proud of your unique and beautiful cultures and stop this embarrassing attempt to chip away at Black Americans, its embarrassing!
Love all your recipes! I made this last night for Dinner and my husband damn near bit his tongue off… it was that good 🤣🤣This one was definitely a winner!
🤤🤤 OMG I can taste it through the screen! My uncle is a chef in New Orleans and I always felt intimidated to learn when he would make gumbo because of how perplexing the process seemed...but after watching this with your tips and tricks I am FULLY ready to give this a go. Thank you so much! Will return with an update on how it goes.
Did you just say, this is the method Haitians used? Are yall on here attempting to give my people culture and traditions to the Haitians? With all due respect, STOP!! Stop attempting to pick apart Black American culture! Its distasteful, be proud of your beautiful Haitian culture IN HAITI. It seems to me like everyone is now in the business of attempting to find ways to attach themselves to America by way of attaching themselves to Black American culture, history, and American experiences. Dear Caribbean and African cousins, truly be proud of your unique and beautiful cultures and stop this embarrassing attempt to chip away at Black Americans, its embarrassing!
Made it! The roux worked out! This is a easy to make recipe I will be making when sailing down south. Will be a good make ahead journey food. Thank you.
I've never even tried gumbo but been watching some videos to prep for my first time making it and oh my this looks like the most flavorful, perfected recipe! I will be using your methods for a first attempt. Thank you for sharing!!
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You also roast the flour in the microwave in seconds ATK is where I got that trick BUT ,I SAY BUT, You can burn your flour QUICK if your not careful with the Microwave method so care start on low time. I love watching you cook I've watched most of your recipes over & over lol 1🤍 Happy Holidays 😊
This was really good. The only tweak I made was that I boiled frozen okra in chicken stock then blended it and added it to the gumbo when I added the shrimp. The okra wasn't visible and I still got all the health benefits. Thanks for the recipe!
I'm going to try your method making the roux, with the shrimp I think I'll remove the tail it will make it easier to eat can't wait to try it all of your recipes that I try turns out great thank you for sharing
@@normapatton7629 if you want to add more shrimp flavor take the shells and tails make a stock add to your dish a little at a time and enjoy your dish without having to remove the tails from your shrimp as you eat.
That looks amazing! P.S. I have a pot just like yours with the same kind of staining in the bottom. It bothered me so I filled it up with water and added 1/2 cup Oxiclean powder and heated it to a light simmer for an hour. Worked like a charm!
I made this last night and I followed the recipe exactly as written. The roux was awesome and the taste was outstanding. Rose my only problem was that there was quite a bit of oil floating on top. Can you offer any ideas on why this might have happened? Your recipes are always outstanding and I follow you religiously! Thank you so much.
Thank you for sharing this yummy recipe😋❣🌹Beautiful and I can look at this video and tell this gumbo is soo tasty! Loving the technique of the flour, beautiful concoction!
This is a Creole gumbo because you used tomato and no okra. I don't precook my veggies. I put it all in at once and add my seafood that last 30 minutes of the cooking process. Looks good.
Thanks for sharing! What is the green powder like seasoning that you used and if I want to add the okra in it just add in when adding the cook veggies to the Roux?
There is a much easier way to make a roux faster and you don't have to use two pans... Just turn the heat up. In your enamel cast iron get some oil hot (not butter the milk solids will burn), add the flour after the oil is nice and hot, keep it moving it will take a little while to start to turn color but it gets dark quick, when you're at that nice color is when you throw in your trinity, that trinity will cook fast because it's covered in that roux but it will also cool down the roux to keep it from burning. You can then basically continue on as you would with your recipe. That's the way that Isaac Toups does it and it works real well for me.
just made this!! delicious!! i added chicken thighs and frozen okra right at the end. The chicken ended up being my favorite protein in the gumbo!!!! overall amazing
Was looking for a quick recipe to use up some leftover shrimp, but after watching your recipe im definately inspired. I think ill go for a turkey chorizo sausage, but would oyster juice be a good sub for that seafood flavouring?
A friend of mine from the tiny island of Niue spoke about shrimp okra gumbo, and now I am seeing your recipe. But what is the ethnic origin of this recipe? Which country are your recipes from?
Gurl you didn't discover that short cut roux😂🤣 they also used white flour, browning ( kitchen bouquet) with water as a short cut. New Orleans people been doing those short cuts!!!😂
They are always telling me that. Mine is not real gumbo because it has no okra, but I don't like it at all. So I never add it. They roasted me about it in a food group.
@@rasun316 i was the same about okra. but, i made a bbq meat pie of things i wasnt a fan off like milk soaked liver, okra and onion and the texture wasnt as important as the flavor. It was delicious! A good pastry is the main thing you notice and you enjoy the kick the okra gives. Just cover something in a delicious sweet, spicy and savoury sauce and youll want to have okra any chance you can.
Hey! I did this Receipe yesterday, and my husband said it was DELICIOUS (although I used my Spicy Cajun, which made it barely adult friendly, certainly not kid friendly yikes)YUM YUM! Maybe I should? Put more water ( better than bouillon)into the Gumbo and cook some more? Thx for your Receipes 😎
You are one of the few people I follow that I’m not afraid to try any of the recipes. Everything I’ve made so far has come out bomb!!!! Thank you, this was amazing
made this tonight. used 1tbsp old bay instead of liquid shrimp& boil. it was still fantastic!! 👏🏿👏🏿
...your Haitian roux hack is a definite game changer! Dark and lovely!!!
😍😍😍😍
Just made this today!!
It was the best thing I’ve ever ate. Thank youu!! I added three times the veggies lol 3 peppers ,3 celery, 2 onions , 4 sausages , 5 & a half scoops of the flour with wooden spoon 1&1/2 stick of butter, then the fire roasted tomatoes thyme, Oregano, Cajun seasoning just sprinkled till it tasted good, no sea food shrimp n crab boil but this was so good. & then a box of chicken broth was just perfect then covered till I put in the shrimps
I also added the bail leaves at the end with the chopped onions and plated just like yours!! Grateful for your channel, this was my favorite thing I’ve ever eaten , 35 mins in I put in my shrimp then let it cook for 10 more mins. Thank you so much for this Recipe I’ll be using it for a lifetime !❤
I’ve been cooking this twice a month and I’ve learned it taste just the same with beef broth if not better. I also recently been adding carrots and mushrooms , and instead of one pack of sausages I’ve been using 2 four packs of them , thank you for this recipe ,
Best gumbo ever
That roux method is a game changer, I see you Sis! 👀
Did you just say, this is the method Haitians used?
Are yall on here attempting to give my people culture and traditions to the Haitians?
With all due respect, STOP!!
Stop attempting to pick apart Black American culture!
Its distasteful, be proud of your beautiful Haitian culture IN HAITI.
It seems to me like everyone is now in the business of attempting to find ways to attach themselves to America by way of attaching themselves to Black American culture, history, and American experiences.
Dear Caribbean and African cousins, truly be proud of your unique and beautiful cultures and stop this embarrassing attempt to chip away at Black Americans, its embarrassing!
My sister has been doing her roux the same way for YEARS! It's nice to see someone else doing it! Looks bomb sis!
Did you just say, this is the method Haitians used?
Are yall on here attempting to give my people culture and traditions to the Haitians?
With all due respect, STOP!!
Stop attempting to pick apart Black American culture!
Its distasteful, be proud of your beautiful Haitian culture IN HAITI.
It seems to me like everyone is now in the business of attempting to find ways to attach themselves to America by way of attaching themselves to Black American culture, history, and American experiences.
Dear Caribbean and African cousins, truly be proud of your unique and beautiful cultures and stop this embarrassing attempt to chip away at Black Americans, its embarrassing!
🎉it good recipe..fire
Thanks for sharing! I followed every step and even added chicken to the mix and it was Bomb af!
Awesome recipe! I am not a sausage lover so I left that out and added okra! Thank you so much. Rue was so easy and beautiful.
Such a Delicious recipe! ♥️ I’m from Louisiana and gumbo is a staple that we all love. This is my favorite gumbo recipe bec it’s quick and yummy 😋
Love all your recipes! I made this last night for Dinner and my husband damn near bit his tongue off… it was that good 🤣🤣This one was definitely a winner!
🤤🤤 OMG I can taste it through the screen! My uncle is a chef in New Orleans and I always felt intimidated to learn when he would make gumbo because of how perplexing the process seemed...but after watching this with your tips and tricks I am FULLY ready to give this a go. Thank you so much! Will return with an update on how it goes.
Did you just say, this is the method Haitians used?
Are yall on here attempting to give my people culture and traditions to the Haitians?
With all due respect, STOP!!
Stop attempting to pick apart Black American culture!
Its distasteful, be proud of your beautiful Haitian culture IN HAITI.
It seems to me like everyone is now in the business of attempting to find ways to attach themselves to America by way of attaching themselves to Black American culture, history, and American experiences.
Dear Caribbean and African cousins, truly be proud of your unique and beautiful cultures and stop this embarrassing attempt to chip away at Black Americans, its embarrassing!
Love your Shrimp Gumbo! Awesome!
LOVE IT, LOVE IT, LOVE IT , THAT SHRIMP + THE GUMBO🤤😋👌 THANKS FOR SHARING THIS 👍❗
I'm going to try this! Not a lot of work. Looks delicious 😋! Thank you for your recipe.
I made this today and it was so delicious! Thank you x100000!
I made this tonight, absolutely delicious! Thank you!
Yes girl! this is how I do my roux. Less time, same great taste.
Girl! I’m making this asap!!! Thank you!!!
Great recipe, the Roux shortcut was genius. I appreciate what you do, keep up the good work.
Made it! The roux worked out! This is a easy to make recipe I will be making when sailing down south. Will be a good make ahead journey food. Thank you.
I've never even tried gumbo but been watching some videos to prep for my first time making it and oh my this looks like the most flavorful, perfected recipe! I will be using your methods for a first attempt. Thank you for sharing!!
This is so good I like the way you did that with the flour I have done this multiple times now and it only gets better thank you for the recipe.
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Ohhh your gumbo looks delicious, I will try it. Keep on cooking! 😊
Thanks for the recipe looks delicious I’m going to try this over the holiday
Just followed your recipe it was QUICK, EASY, and mouthwatering 🤤🤤🤤. Thank you 🙏🏾
This will always be my go to gumbo. Perfection at its best
Hands down delicious my husband loved it made honey corn muffins on the side total hit!!!! Thanks
Good menu shrimp gumbo, very nutritious. Ill try to cook mam. Thank you for sharing
This was another bomb recipe! My family loved it!
I was out here looking for a different way to make my shrimp gumbo and this is awesome! Thank you 🙏🏽
Nice thank you for sharing
This was AMAZINGGGG. THANK YOU
You also roast the flour in the microwave in seconds ATK is where I got that trick BUT ,I SAY BUT, You can burn your flour QUICK if your not careful with the Microwave method so care start on low time. I love watching you cook I've watched most of your recipes over & over lol 1🤍 Happy Holidays 😊
And I just brought some shrimp! I’m definitely making this! Today I’m making your Mac and cheese I can’t wait for Sunday dinner!
Your recipes have never failed me sis, making this TODAY!!!
Love this recipe. The gumbo is so delicious! I subscribed to your channel for more amazing recipes. A big thank you for sharing.
Amazing🤩 Thanks for that tip. Looks yummy. I will be trying this pretty soon
Thank you
This was really good. The only tweak I made was that I boiled frozen okra in chicken stock then blended it and added it to the gumbo when I added the shrimp. The okra wasn't visible and I still got all the health benefits. Thanks for the recipe!
I'm going to try your method making the roux, with the shrimp I think I'll remove the tail it will make it easier to eat can't wait to try it all of your recipes that I try turns out great thank you for sharing
Great thank you for watching
Keeping the Tails on while cooking adds flavor!
@@normapatton7629 if you want to add more shrimp flavor take the shells and tails make a stock add to your dish a little at a time and enjoy your dish without having to remove the tails from your shrimp as you eat.
yes I would remove the tail as well but hunny this recipe looks de lic
Thanks for the TIP.
I can’t wait to try this recipe
Well……I totally did you no justice. I followed your every instruction and still managed to mess it up. Haha. I’ll try again. Thanks for sharing!
Bruce Mitchell has been making Roux like that for many years.
That looks amazing! P.S. I have a pot just like yours with the same kind of staining in the bottom. It bothered me so I filled it up with water and added 1/2 cup Oxiclean powder and heated it to a light simmer for an hour. Worked like a charm!
Ohh thank you for the tips and tricks I will give it a try and let you how it goes. Thank you for watching
I made this last night and I followed the recipe exactly as written. The roux was awesome and the taste was outstanding. Rose my only problem was that there was quite a bit of oil floating on top. Can you offer any ideas on why this might have happened? Your recipes are always outstanding and I follow you religiously! Thank you so much.
I've followed this recipe a few times and it's amazing. The roux was perfect 👌🏽
Food looks amazing thanks for the recipie
Gonna have to try making the roux this way what brilliant idea 💡
Made this tonight and turned out amazing I love the ingredients and how you made it was just perfect ! Just love it
I will surely try that,thank you my dear for sharing
I am from Trinidad we call it parching the flour we sometimes do that when making flour porridge
Making some today, the roux method is, fire, I'm adding crab, looking for thick fish.
Thank you for sharing this yummy recipe😋❣🌹Beautiful and I can look at this video and tell this gumbo is soo tasty! Loving the technique of the flour, beautiful concoction!
Thank you sis
@@IslandVibeCooking You're very much welcome sis
Thank you sis this is my favorite gumbo receipt
I love your recipes trying this soon ❤🌹🌹🌹
Made this last night and it was the bomb.
I made this last night and it was OUTSTANDING
Making this tonight, I’m super excited!!
thanks for this
Yummy
This is a Creole gumbo because you used tomato and no okra. I don't precook my veggies. I put it all in at once and add my seafood that last 30 minutes of the cooking process. Looks good.
she didnt use chicken neither
This recipe is incredible. This meal is making me hungry. 😱😳😘🤤
Thank you
@@IslandVibeCooking You're welcome.
Thanks for sharing! What is the green powder like seasoning that you used and if I want to add the okra in it just add in when adding the cook veggies to the Roux?
Ground Oregano hun
When do we add the okra?
Just made this for the first time but instead of Cajun seasoning I used creole Tony characters and it was soooo bomb fambam loved it😋
Add gumbo file’.. looks good !!!
Very nicely made shrimp gumbo recipe! Looks so good and delicious! I'd love to be chowing down on that right now! :)
Does cornstarch as a replacement for the flour work, and olive oil?
The tomatoes makes it more of a shrimp Creole, but it looks absolutely delicious! 💯
Love this thank you !!
I have all of the ingredients and I am making this today. I will let you know how it turns out.
This look super delicious 🤤🤤🤤🤤. With a side of avocado and boiled eggs...yummyyyyyy🤩🤩🤩🤩🤩
Yummy 🤤
Wow that looks amazing Must Make!!
Got this on the stove right now lol!! Happy Thanksgiving
In our family we have been making a roux for over 60 yrs plus for our Gumbo. FYI 😄
Excellent ❤🎉❤🎉😊😊😅
There is a much easier way to make a roux faster and you don't have to use two pans... Just turn the heat up. In your enamel cast iron get some oil hot (not butter the milk solids will burn), add the flour after the oil is nice and hot, keep it moving it will take a little while to start to turn color but it gets dark quick, when you're at that nice color is when you throw in your trinity, that trinity will cook fast because it's covered in that roux but it will also cool down the roux to keep it from burning. You can then basically continue on as you would with your recipe. That's the way that Isaac Toups does it and it works real well for me.
ROUX HAS NEVER BEEN HARD FOR ME, IT PICKING THRU THOSE DARN CRABS!! SOLUTION USE A CLEAVER AND CHOP UP CRABS FOR ROUX TO FLAVOR. 😇 🦀
looks good
Which part the island u came from girl ! 😋🌴🍲 you have to ❤food to cook like a pro . Thank fo shearing
Excuse me m, but how many servings is this? Thank you😊😊😊😊
Hey, what season did you used after putting in the roasted tomatoes right before saying black pepper?
just made this!! delicious!! i added chicken thighs and frozen okra right at the end. The chicken ended up being my favorite protein in the gumbo!!!! overall amazing
Your like me... I will be adding my chicken and okra and chicken gizzards
i wonder if you could just cook a big batch of flour like that and use it for a later time
What if I can’t get the shrimp and crab boil in my country, with what can I substitute it?
Was looking for a quick recipe to use up some leftover shrimp, but after watching your recipe im definately inspired. I think ill go for a turkey chorizo sausage, but would oyster juice be a good sub for that seafood flavouring?
Was delicious the chorizo sausage gave a nice kick and the oyster juice was a nice addition. Thanks for the recipe will now make it routinely.
Yummy 😋
A friend of mine from the tiny island of Niue spoke about shrimp okra gumbo, and now I am seeing your recipe. But what is the ethnic origin of this recipe? Which country are your recipes from?
Can you give me the recipe for the seafood boil sauce? Please I wanna make this today.
Yum 😋
What Cajun Seasoning did you use?
No one else notice the star shopping lil peep beat in the backround 😂❤️
i'ma make this today and prolly make fried wingson the side lol.
❤❤❤
Great video. Can I substitute chicken as my meat?
Gurl you didn't discover that short cut roux😂🤣 they also used white flour, browning ( kitchen bouquet) with water as a short cut. New Orleans people been doing those short cuts!!!😂
I really thought I came up with something 😂😂😂 good to know
you must have okra. Gumbo is Swahili for okra and it was brought over from Ghana; I think.
And if you don’t like okra? You certainly can leave it out
@@IslandVibeCooking OK :)
...yeah I know for some hard core gumbo eaters okra is a must.. I don't care for its texture so I omit it!
They are always telling me that. Mine is not real gumbo because it has no okra, but I don't like it at all. So I never add it. They roasted me about it in a food group.
@@rasun316 i was the same about okra. but, i made a bbq meat pie of things i wasnt a fan off like milk soaked liver, okra and onion and the texture wasnt as important as the flavor. It was delicious! A good pastry is the main thing you notice and you enjoy the kick the okra gives. Just cover something in a delicious sweet, spicy and savoury sauce and youll want to have okra any chance you can.
Hey! I did this Receipe yesterday, and my husband said it was DELICIOUS (although I used my Spicy Cajun, which made it barely adult friendly, certainly not kid friendly yikes)YUM YUM! Maybe I should? Put more water ( better than bouillon)into the Gumbo and cook some more? Thx for your Receipes 😎
How many people does this recipe feed? I want too make it for 10, can I follow same amounts?
You mean I’ve been making roux this whole time lol