How a Canadian Makes Gumbo | Cookin' Somethin' w/ Matty Matheson
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- Опубліковано 16 гру 2023
- LET’S COME TOGETHER! FOR A BIG BOWL OF GUMBO! ARE YOU HOT? EAT GUMBO. ARE YOU COLD? EAT GUMBO. ANY TIME IS THE RIGHT TIIME FOR GUMBO!
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INGREDIENTS:
½ cup flour
½ cup pork lard
2 celery ribs, cut into large pieces
1 large yellow onion, cut into large pieces
1 large green pepper, cut into large pieces
1 pound andouille sausage
2 bay leaves
1 tablespoon Cajun seasoning
Crystal hot sauce, to taste
1 (14.5) ounce can diced tomatoes
1 can tomato sauce
4 cups chicken stock
1 tablespoon file
½ pound okra
1 pound peeled, deveined shrimp
Steamed rice, for serving
COOKING METHOD:
1. In a large Dutch oven over medium low heat, add lard. Once the lard has melted, sprinkle flour over top and whisk to combine. Continue cooking until the flour has thinned and turned a deep brown color, about 20-30 minutes.
2. While the roux is cooking, add celery, onion and green pepper to a food processor and blend until the vegetables are finely chopped.
3. Add the vegetable mixture to the roux and stir to combine. Cook for 8-10 minutes, or until the vegetables are soft. Add andouille sausage, bay leaves, dried thyme, Cajun seasoning, hot sauce, diced tomatoes, tomato sauce and chicken stock and bring to a simmer.
4. Simmer for 45 minutes to an hour or until the liquid has reduced by ⅓.
5. Add file and stir to combine. Simmer for 10 minutes, then add okra and simmer for an additional 5 minutes. Taste and adjust with seasoning as needed.
6. Serve with steamed rice. - Комедії
I like how Matty used the shitbag shrimp. Most of us watching can only afford the shitbag shrimp, and when it's on discount! Matty's a man of the people!!
For reals. Frozen Waterfront Bistro sale $5 bucks a pound from Safeway alllll the way 🙌 (Edit: I don't know if that's cheap on the mainland but that's the Hawai'i cheap shrimps.)
The shrimp that "will be cooked in 30 seconds", and he cooked for at least 7 minutes? 🤣
What is shitbag shrimp? I'm now in the Memphis area so fresh gulf shrimp isn't plentiful so I use either frozen gulf shrimp or frozen Patagonian. So good
@@kellyboudreaux7800 its the most inexpensive frozen shrimp you can find. I'm in Canada so IDK what that would be for you in memphis but I think you have Aldi's there right? if so that would be the frozen Sea Queen Medium Cooked Shrimp is your shitbag shrimp. Enjoy!
“Gotta check your oil every once and a while” 😂
That line scarred me
He didn't season it😮
I like the idea of processing the trinity and using lard.
OTHOH, I've only made gumbo 100-130 times, but I cannot imagine adding okra at the same time as shrimp is the correct choice. Okra needs to be cooked to leech out it sliminess into the gumbo. That way you get a chewy-non-slimy vegetable and a thickened sauce.
Your ads are underrated. Bravo 👏
And for my roux personally.. you start off with cookin oil and you brown your SEASONED chicken( I put chicken in mine) not cookin it all the way through take it out then you brown up your sausage. After you take all the sausage out you've got all that flavor in the cookin oil then you put maybe a little more oil in and let that heat up then the flour.. it makes a really flavorful roux.. the other secret is no clumps so you WHISK your roux and you dont take your eyes off and stir constantly..
You can tell by Matty’s apologetic mannerism how quick us Louisianians are to criticize a gumbo 😂 Wouldn’t pass the test here but I’m sure it tasted amazing!
I want to make authentic gumbo. Can you recommend a better recipe, then? I have used Emeril's for the past decade, it's very similar, perhaps the techniques are a bit different, but not much deviation on ingredients. Thank you.
Isaac Toupe recipe is pretty authentic and delicious
My mom is dieing, and her and i talk about the old times, and I'm glad to make her happy with my cooking, I'll miss her a lot, she's the best mom in the world and she says that I'm the best kid in the world too, it's always been me and her no one else, appreciated each other, i love you mom.🥰🤗❤💯🙏
"Gotta check your oil every once in a while" LOL - looks delicious, very entertaining.
idk about you guys but this video gave me a gumboner
😂😂😂
I’ve been watching Matty for a long time, since Munchies I think… And man I don’t know why or how but this episode is incredible. I am often tempted to try to make the recipes. Something about this one. I will definitely have to.
Two rules I abide by:
1. Don’t make gumbo when it’s hot outside. I usually make my first one in early November when LSU plays Alabama, and it’s getting chilly outside.
2. Don’t eat king cake out of season.
As far as gumbo, do whatever you want it doesn’t bother me. My favorite is a Cajun style Seafood or chicken and sausage.
Roll Tide
Rules to live by, but roll tide
Gumbo is something you make when it's cold. "It's gumbo weather."
If you eat hot foods when its hot it doesn't seem so hot out lol your mouth is hot instead lololol
Stale king cake + toaster + butter
I hope and pray and get a season 3 of Just a Dash.
Michelle !!!!!! 😂 WHERE ARE YOUUUUUU MICHELLE
😂😂😂😂
Where is michelle? We need her
Ditto...he better bring back that hot little Canadian heathen
She is so cute
Way to objectify someone in a cooking show pigs
Looks very good! I had never seen anyone put tomatoes in gumbo, turns our creole style used tomato and cajun style does not.
Neither style uses tomato in gumbo
Tomato in gumbo is blasphemy
But he's Acadian from Canada, not Acadian from Louisiana 😂
the way he enters into the add is fucking priceless!! I wish i had a magic Matheson Genie to bring me awesome kitchen supplies/utensils
Saute the okra with the sausage to rid of the slimy substance my guy. With the addition of tomato's and puree, you've just made an etoufee minus the butter
ah, found one. gotta love the pretentious food critics who cant shut the fuck up and let people enjoy what they enjoy. ill find more of you guys just gotta keep scrolling.
I agree too much tomatoe
first i didnt know gumbo had okra... i grew up with beef, onion and okra on rice so thats cool. Then i didnt know wtf an etoufee was because of your comment and i just googled it...goddam that looks good lol ill fuck with both for sure hope i find a spot in toronto
@@tyleralphonso199 yup, gumbo comes from the West African work for
ki ngombo meaning okra. In my opinion if gumbo doesn't have it, then it ain't it 😂
Toups taught me to bang out the roux hard and fast.
I watched him build a caramel roux in 2 minutes.
Gotta watch it like a risotto.
From south Louisiana. There is ZERO tomato products in gumbo. None zilch nada. You made shrimp creole
Creole style (NOLA/urban areas) uses tomato. Cajun style (from the areas in which you are probably located) does not. Same way the okra/file debate exists.
yep creole. Still probly just as good, never had it though @@maxschell6440
Amen!! My cajun ancestors are rolling in their Graves cause I watched this
100% Grew up in St. Landry Parish and never had a single bowl of gumbo with tomato in it. Also prefer chicken and sausage gumbo over shrimp and sausage ANY day of the week. I wonder why gumbo is so hard to get down even for the best of chefs.
He mixed meat and seafood as well
I miss when our parents made stews in the 70s and 80s with those big white bread dumplings on top 😊
Merry Christmas Matty
Matt saying you walk outside in New Orleans and you’re dripping wet is so accurate.
Sound effects are always on point! 👌😋
This is definitely a Canadian gumbo. I do appreciate you calling it that, not a Cajun gumbo.
Just made this. Amazing! Love it.
I love you, Maddie and Louisiana loves you too, bro!
"gotta check your oil every once in awhile" this guy!
He’s great ❤
This gumbo cured my blindness, thank you Matty
Good stuff Matty !
Love your work chef
You can make roux fast with higher heat just got make sure your stirring hand can keep up.
Looks amazing
That Rollins shirt is clutch! I wore out my shirt in the 90s. Love it, nice and well worn.
Keep up the great work Matty! Fresh cracked PEPPP!!!!!!!
Also acadian over here. Small world cheers from Halifax
Acadian too!! From PEI!!! ❤ VIVE L'ACADIE
BEST INTRO EVER 😂😂😂😂
Yoooo matty I love you and have actually cooked for you at one of your visits to Nola at shaya back in 2016. This ain’t gumbo my boy, we don’t put tomato in gumbo my lawd, much respect brother always enjoy watching you
“How a Canadian makes gumbo”
As an aspiring chef, I can admire the art of a creole style gumbo, but people really don’t understand how good a traditional cajun gumbo really is. It’s a lot more simple than a creole gumbo, but the simplicity in the dish creates a complex flavor. A bit like Japanese food.
I would LOVE to see a sister video to this one where he makes a traditional chicken and sausage gumbo with NO TOMATOES, lol.
But none the less, I love to see people making Louisiana cuisine as, I myself, grew up and live in south Louisiana.
Great video 🤘🏻
That's right! No seafood! 😜
Someone had to say it! The only surf and turf type gumbo I can think of is duck and oyster. Not trying to bite into shrimp and chicken in the same spoonful.
I'm buying the pan with the lid within three months. You're awesome.
Yeah, I guess. You got lucky this time, still buying Warhammer and maybe another bong. Mini fridge, can't wait, wallet and ring another month.
I have not ever made a whole pot of gumbo and ate the whole thing by myself alone, sad.... but I'm open to it!
I’m Acadian to from New Brunswick. Love Cajun food. Matty you should make poutine râpé. Lol
I love the Grateful Dead in the background bro keep it going
Certified Gold!!!!!
Just ordered a lil gumbo for dinner… then i stumbled upon this glorious video.
Let’s party
I remember it as if it were a meal ago a long long time ago 2016 My dad made a large cast iron pot of gumbo I was so stoned 🪨 I ate the whole pot to the dome while the family was out shopping
"Said Tommy the cat as he..."
3 beer roux . Is standard.
You ask what a 3 beer roux is?
It's a roux that takes about the same amount of time as it does to consume 3 beers
We love Gumbo!
The war was over
And the spirit was broken
The hills were smokin'
As the men withdrew
We stood on the cliffs,
Oh and watched the ships,
Slowly sinking to their rendezvous
They signed a treaty
And our homes were taken
Loved-ones forsaken,
They didn't give a damn.
Try to raise a family
End up an enemy
Over what went down on the Plains of Abraham.
Acadian driftwood,
Gypsy tailwind
They call my home,
The land of snow
Canadian cold front,
Movin' in
What a way to ride,
Oh what a way to go
Then some returned,
To the motherland
The high command,
Had them cast away
Some stayed on,
To finish what they started
They never parted,
They're just built that way
We had kin livin',
South of the border
They're a little older,
And they been around
They wrote in a letter
Life is a whole lot better
So pull up your stakes, children,
And come on down
Acadian driftwood,
Gypsy tailwind
They call my home,
The land of snow
Canadian cold front,
Movin' in
What a way to ride,
Oh what a way to go
Fifty under zero when the day became a threat
My clothes were wet
And I was drenched to the bone
Then out ice fishin', mmm,
Too much repetition
Make a man want to leave
The only home he's known
Sailed out of the Gulf,
Headed for St. Pierre
Nothing to declare,
All we had was gone
Broke down along the coast oh
What hurt the most
When the people there said
"You better keep movin' on"
Acadian driftwood,
Gypsy tailwind
They call my home,
The land of snow
Canadian cold front,
Movin' in
What a way to ride,
Oh what a way to go
Everlastin' summer
Filled with ill-contempt
This government
Had us walkin' in chains
This isn't my turn
This isn't my season
Can't think of one good reason
To remain oh
We worked in the sugar fields
Up from New Orleans
It was ever-green
Up until the flood
You could call it an omen
Point ya where ya goin'
Set my compass North
I got winter in my blood
Acadian driftwood,
Gypsy tailwind
They call my home,
The land of snow
Canadian cold front,
Movin' in
What a way to ride,
Oh what a way to go
Sais tu, Acadie j'ai le mal do pays
Ta neige, Acadie, fait des larmes au soleil
J'arrive Acadie, teedle um, teedle um, teedle oo
J'arrive Acadie, teedle um, teedle um, teedle oo
J'arrive Acadie, teedle um, teedle um, teedle oo
J'arrive Acadie, teedle um, teedle um, teedle oo
J'arrive Acadie, teedle um, teedle um, teedle oo
Gumbo is Canadian
The 3:55 transition is a *chef’s kiss*
I live in a part of the world where tomatoes in gumbo is extremely frowned upon. People will want to fight you over it The Dirty South is a strange and beautiful place.
Thanks a lot Matty now I miss my grandma all over again😂😂
File and okra are used as thickeners. You really only want one or the other and most Cajuns and general Louisianians have strong opinions about which they prefer. I'm an okra fan personally. People also have big opinions about tomatoes. Lots of folks would call this "shrimp creole" not "gumbo" simply because you added them.
Both are not good in gumbo. Roux thickens gumbo lol as an Hebert I know. Matty cooked stew. That’s not even close to gumbo
Tomatoes DO NOT BELONG IN GUMBO. Nuff said.
@@jansenhebert1508
No way!!!!! Roux thickens gumbo lol???? Since when lol?? Sounds like you're relying on the Roux as a thickening agent lol. Dont be afraid of the File lol. What kind of Gumbo does your family make though brotha? Im curious.
@@zachaubry5044 are you serious? Roux has flour and that thickens. Gumbo filet is seasoning and has nothing to do with it. As an hebert and from vermilion parish. I know gumbo. More than you will ever know lol. Gumbo filet is trash and for people who don’t know how to cook. Does it thicken lololololol. Please sit down.
@@zachaubry5044 next you gona tell me how you use zatrans lololol rice
like a boss.. respect
Amazing video!!! may i suggest you try grilled okra... a lil oil an S&PP its delicious.
yes
hell yeah! I love Gumbo
thought me and my cook friends were the only ones calling it gumbus, good to know theres others out there who like to make their own words for things
🔥🔥🔥🔥
ya got a beautiful gumbus...... you too chef... you too
Nobody has ever been sad eating gumbo. Facts on ya matty
Nothing like some sassafras to add to the list of heat and deep south uniqueness.
I feel you Matty
I never knew your family was Acadian, that's awesome.You should do an Acadian dish, it would be pretty cool to see you make some fricot.
Hello from Saulnierville, NS.
okra AND filé? that's like putting shoes on and then putting your shoes on.
If you cook the okra separately first you can cook out the stickiness.
Yes
Gotta love a professional chef that says real shit like, 7:48, "I'm gonna go piss." Literally, how many times have you been sautéing things and timed it out to draining the lizard? A ThOuSaNd?!?! Me too. Well done, Matheson.
8:55 spoke too soon. This man is a god damn wizard with words. My apologies.
That isn't Gumbo, but it's definitely Gumbis!
Should do a nice Acadian Chicken Fricot! Don't know how hard it would be to get summer savery down there tho!
Came to say the same thing! Or some Rapure 🤤
That Matheson ad tho 😂
Im not from Louisiana, but I approve of this gumbo!
Merry Christmas Matty and Family 🎅🤶🧑🎄🎄🌟
JO JO IN VT 🇺🇲💞
Solid intro
As a fan of yours and another Canadian that loves gumbo, that was a pretty half-assed roux, Matty
Thank you Matty. This gumbo looks amazing
love this dude hahaha nice vid
dunno who is editing your videos but everything just makes me laugh
i've never in my life had any gumbo with jalapeno in it nor have i seen anyone blend them after cutting them ..... & the holy trinity is onion , bell pepper , & celery. i will say though i am pretty picky with gumbo & will only eat a select few family members making of it BUT i would try yours
I knew he was maritimer , but he's also Acadien! phoque yeah! Acadie represent!
It's like 60°F in Texas....which is cold for us. Im making this rn
Stubble “Boom”
Yep
My happy place is sitting in the kitchen with M.M. until then I have the videos.
Every time I need some cheering up, I go looking for Cookin’ Somehthin’ With Matty Matheson. This profane loudmouth, with his off-the-wall comments, always makes me smile (“I’m not from the South; I’m from Canada.”). And since his language probably turns off a lot of folks, I feel more exclusive watching him.
Always good for a smile, and I actually get some cooking tips to boot!
Proof that Canada sends us more than cold winter air!
Checking for my nearest gumbo station.
I LOVE GUMBOOOOOO
For some reason the sweatiest region in America we also love food that makes you sweat… I don’t know why but I love it
I also check my oil
Just had Jambalya last night
I love my gumbo with a helping of existential crisis.
"check your oil" sent me 😂
I saw a recipe with a shortcut - oven roast the flour for quick rue
lol. Cook like a Matheson feels a little snob compared to your normal "brand". love you Matty!
This gumbo going to be made in New Brunswick this week!
Jail. JAIL. Blending the holy trinity made me cry. The tomatoes. Cry. Okra. Cry. File is only once you’re about to serve it. When you said “I didn’t mean to” it made it okay though lmao
That was the most big-dog intro of all time.
matty's a GOD
I like the idea that a spec on a flea on a dog somehow makes the spec smaller than a normal spec 😂😂
Just discovered this dude. Now I’m hooked lol. Also there’s times when your voice gets a little high it sounds like Shoresy… which is funny as shit! Got a new subscriber