The Best Gumbo I've Ever Had! | Chef Jean-Pierre
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- Опубліковано 29 бер 2023
- Hello There Friends, Gumbo is one of my favorite dishes to make and of course to EAT as well! This recipe was inspired by my late friend Paul Prudhomme who taught me all about Louisiana cuisine. I am excited to be able to teach you all about this recipe and help you cook it just like Paul did! This recipe goes out to Paul. We love and miss you. ❤️
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Chef, you are the cure for depression! The whole Nation needs to watch you every day and all the sadness will turn to laughter 😊
I could not agree with you more. Chef always improves my mood... And makes me hungry LOL
Came here to say this. He is so jolly, just need friends like him!
Absolutely! He should be patented! My day has a great start when I watch this great Chef do his magic in the kitchen while making us laugh with his little antiques and little forgetfulness, he is simply the best! long live Chef Jean Pierre!😘
Sunshine Cuisine was my first cookbook. I still use it today, in fact I made the Ginger Thyme sauce for chicken just the other night. I was so glad I got to visit your cooking school before the pandemic and you were kind enough to autograph the book. Thank you for 30 years of being my culinary guide, Chef JP 🙂
Wow, you may be the super fan of the channel... You are right though about his sauces. Oh man. His cook books have some exotic sauces that he hasn't yet revealed on here, like the savory ones with vanilla.
We all, are super fans
With much love to all, Thank you so much!!! 😊❤️
@@ChefJeanPierre I would love to see your take on beef roulade. I made your pot roast and everyone loved it and ask for it again.
most of us from South Louisiana like the roux the color you made it, we like a little more liquid but that looks on point Great Job Chef!! bloop bloop bloop
Thank you for giving a shout out to Chef Paul Prudhomme. He was my paternal grandmother’s cousin. My parents knew Chef Paul very well. Also, Chef Justin Wilson was my paternal grandfather’s cousin. Emeril was Chef at my wedding, so I do appreciate the kind words given to all 3 Chefs. Interesting fact, Cajun gumbo tends to be on the soupy side & Creole gumbo is much thicker. Both are delicious, though I tend to prefer thicker gumbo since I’m from New Orleans ( but now living in Naples, FL 🌴) I liked the color of your roux Chef. My mom always made her rouxs for gumbos with clarified butter too. Thank you for your incredible culinary videos. I’ve been watching since the inception of your UA-cam channel.
What a wild world of chefs! you certainly have the southern excellence in your lineage. Cool, Carol
Thanks Richard. My maternal great grandfather was the personal Chef for a merchant marine. He was able to immigrate to the U.S.A from Singapore. After moving to the states, he had a very successful restaurant until he unfortunately passed away during the great flu epidemic 100+ years ago. My grandmother was only 13 when he passed. I am fortunate to have a love for cooking handed down through generations. Chef Jean-Pierre’s passion for food, incredible recipes & wonderful culinary videos are an inspiration. I’ve watched all of his videos multiple times & they always bring me JOY. Chef Paul was one of the kindest persons around. So is Chef Emeril, who was Chef at my wedding. Hard question, which recipes from Chef Jean-Pierre’s repertoire are your top favorites? My son is visiting tomorrow & I will be busy cooking. I’m presently making roasted beef stock, Chef Jean-Pierre’s recipe of course! Sadly, during hurricane Ian, I lost everything in my freezer & refrigerator. So, I’ll be busy restocking.
@@carolcollins5490 Wow, what a history. Your great grandfather's generation is worth making movies about from now until the end of time. They built what so many take for granted. But, yes, men like Chef JP keep it alive (his work ethic is admirable).
The roasted chicken stock is unusually good and possibly medicinal.
Personal favorites...hands down, the Tomato Pie recipe, but I used fresh, from the garden tomatos, so maybe in a couple months I will make again. Carmelized onyo, my wife loves his Au Poivre Steak, and we probably use his milanese technique the most... So many.
Beautiful blessings to you
Yes, I love all the recipes you’ve listed. Keeping carmelized onions in the freezer is a game changer for sure. The tomato pie is one of my favorites too. Using Roland brand green peppercorns for filet au poive is much easier than the previous method I was using. I now keep the green peppercorns marinating in cognac like Chef suggested. Have a wonderful year & keep cookin’ 🔥
❤❤❤❤❤
Louisiana resident here, and I approve of this gumbo. 😋 Chef Paul Prudhomme is our hero. Rest well, Chef Paul. Excalty job Chef Jean-Pierre as usual. Love that you stuck to Louisiana culinary culture. Great story as well.
Good to know. Definately a must make. I know chef will appreciate this message, for sure.
At least he didn't add tomatoes. I don't think I could have forgiven that.
Lafayette here.
@Cody Bertrand Right, no tomatoes. I'm from Lafayette and moved to New Orleans a couple of years ago. I have found some places that do cook it with tomatoes. It's called Creole Gumbo here. Chef Jean-Pierre cooked Cajun Gumbo my favorite.
@@Vel_D It did come out perfectly. I was a little hesitant when I saw the title of the video. But as soon as he mentioned Chef Paul Prudhomme. I knew it was going to be delicious. 😋
Celery, onyo and green bell pepper: that's the Holy Trilogy.
Where's the rice? You gotta have rice with gumbo!
Def going to make this, but yes, must pile rice in bowl, make a little hollow and fill it with the amazing gumbo! 😋
I've been cooking gumbo for decades and it's never occurred to me to cut the shrimp the way you did. I will cut the shrimp that way going forward. I love your recipes and I love your channel. You're such a joy to watch and I've learned so much from you in the short time I've been following you. ❤
Same here! I devein my shrimp anyway. I can just slice and clean.
JP: "I´m gonna describe to you, what it is that I am tasting...." 5 sec. later: " hmmm.. hhmmmhh.. ooh... uuhh...
"love it!!!
thanks for showing us how cooking should look like
Chef, I love your stories as much as I love your cooking!!!!
Agreed
If I see the word best along with Chef JP in the title, I know I’m in for a treat.
Nice comments about Paul Prudhomme. Great chef, real ambassador for Cajun/Creole cooking, and sadly missed.
Chef Paul, and Justin Wilson as well.
@@DeWin157
Chef Paul Prudhomme was my paternal grandmother’s cousin & Chef Justin Wilson was my paternal grandfather’s cousin. We had the best cookouts at family reunions
@@carolcollins5490 Sure, ok
My favourite day of every week, Chef Jean Pierre cooking school, we all love you dearly, Jack, you are amazing too!! xxx
I'm with you, Chef J. P. Much like herbs and spices, the flavor of the roux should *NOT* overpower the other flavors. Brick red/brown is plenty dark enough for good flavor, without getting into bitterness.
Two thumbs up!!!
👍👍
Here I am knowing I've wanted to make some gumbo before it gets too warm outside and Chef comes in clutch!
It’s always a great day when Chef JP posts a new video. I just discovered his channel earlier this week, so I’ve been binging every episode!
Randy Newman never made a Kanga roux(ha-ha) This is a very fun channel. It's truly a dinner & a show.
What have you made thus far? HANDS DOWN, the tomato pie is in my top 3. Unreal
@@richardcorsillo9819 I didn't catch that pie. Thx
Me too!🥰😃
Just watching your videos makes me smile. No matter what you cook, what you teach us. Sometime, I watch any of your videos while taking a break. Like a great mood booster.
Your passion, your style, the way you talk and laugh, it is fantastic. We became fans of your videos with my daughter. We love how you explain how to use a zester 1000 times and, even more, that thing you do with your fingers when you taste the food (specially if it's a dessert). We tried many of your recipes and loved them being creme caramel our favorite. We live in South FL and found out you closed your school at Ft Lauderdale which is 40' from our home. Big bummer. We missed it. But we enjoy your stories and dishes thanks to your channel. THANKS.
Would be cool if he did a pop up restaurant for a few months. He probably doesn't need to, but that would be amazing.
I live in south Florida too
Who knows? It may actually be a fun thing to do one day! ....Actually more fun to think about than actually doing it! 😊
God Bless the late Paul Prudhomme and is wife (he named K-Paul for her)! I love his seasonings! Thank you for this and your Gumbo! I look forward to this recipe!
amen
Just added this to next week's menu. We have snow here so a good piping hot bowl of Chef Jean-Pierre's gumbo will just hit the spot.
Same here. ;-)
Lovely looking gumbo, Chef. As you always say: "It's your kitchen, make it how you want!" As a Cajun, I'm raising an eyebrow at the butter based roux --- LOL . Mommie always taught oil based roux for Gumbo; butter based for Étouffée . But our food is, and always will be, peasant food. What's on hand, what's fresh and what's cheep! Your recipe is just as valid as any other.
The other thing that blew my mind was not serving it over rice. I have never seen that in my entire life. Again, I'm not the cooking police, so eat it how you wish. Just, y'know, Cajuns. No rice? Mais, Chef, I'm couldn't do dat me! 🤣 As to the color of the roux -- little light for me but still a lovely color and I have cousins who make it lighter than you. It all tastes great!
My daughter started eating it without rice when she went keto on me. I still shake my head.
We Creoles eat gumbo over rice too. I did have gumbo served without rice in LaPlace by a boyfriend’s mom. She was originally from St. Martinsville. Also, her gumbo was soupy, not thick. Her gumbos were delicious. I do prefer gumbo with rice.
Funny how food trends have gone in our country. Peasant food used to be poopoo'ed by fine restaurants. Now, they are the most sought after food in nice restaurants. Peasant food is food of the heart
Just left Los Angeles. Their most popular Italian restaurant now is one that serves Italian peasant food...and they charge a TON.
Thanks for pointing out the no rice. However, I am going to use clarified butter the next time I make a pot of gumbo as an experiment.
@@richardcorsillo9819
True, ox tails used to be reasonably priced in the grocery store because they’re considered to be “poor man’s food.” Now, everyone wants to cook ox tails!
gotta have my gumbo on rice .... to soak up that delicious juice .... and a slice of French bread!!! .... Chef Prudhomme was amazing .... went to K-Paul's kitchen mid 1980's and he took us to the back ... showed us how he made Blackened Redfish
blackened redfish sounds like the truth
Looks fantastic Chef! I think the color of that roux is plenty dark….folks need to understand also that the darker the roux, the less thickening power it has. And, the point of putting the veggies in when it gets to the perfect color is to stop the browning and lower the temperature. I’d be pretty proud to eat a bowl of your gumbo! Cheers!
I cook Gumbo also. I'm from Colorado and every time I make it I change or add something different to it. I always use Okra. Great recipe chef, thanks for your contribution to the cooking world!
That's the classic ingredient I remember. 👍
I also always use okra !
@@aabikrman I'll pass on the nasty, slimy okra in my gumbo!
@@oscarbanks Good for you, it’s certainly your right to enjoy your gumbo without okra ! Though I do believe that for many of us, okra is an integral part of traditional Cajun gumbo, I am certainly not the okra police, haha ! Bon apetit !
My Uncle used to love Gumbo! In his honor, I'll be making this for the next family get together!
I love your name. Good memories. I remember picking up FFVII and playing it during the summer of 97 while all my friends were out golfing and swimming. I was 14. Perfect game, and I don't play games anymore partially because that game ended all games.
@@richardcorsillo9819 Next recipe: chocobo gumbo! 🐔
That style of Gumbo is called Gumbo Ya-Ya..Chef Paul created it ty Chef JP for making it!!...Btw im a NOLA Cook :)
The Sassafras leaves come from the Sassafras albidum tree. When I was in College and was tested on Latin and common names of trees and shrubs. I remembered the Sassafras tree as the gloved poker players tree. Some of the leaves of this tree looks like left and right mittens. The albidum was the bid in a hand of poker. You also use the Sassafras root to make Root beer.
Jack you are getting fancier every week with the videos! Well done...Thanks Chef another great video.
Agreed, what a team! So fun to watch!
This is the real deal. In SW Louisiana , we would serve it on rice and for a treat (and fear no carb) a scoop of potato salad. I have seen stretching it by thinning the roue and cracking eggs into the pot.
Now I am craving gumbo.
Would have never thought of the potato salad pairing. Cool idea!
In NOLA you only cook your gumbo for 30 minutes (after the roux stage), I highly doubt it. Gumbo flavors and spices take time to marry, and it's always better the next day.
Just as I scroll youtube for inspiration, my favourite chef uploads a video :)
Finally, a properly made roux in the Gumbo! It takes a French chef to make roux correctly. I've seen a lot of sloppy Southern chefs make some pasty brown glue and call it roux, which is sad. The flour has to cook slowly and evenly to bring out the toasted flavor. Very lovely mix of meats and seafood. I think its wise to limit the seafood so that it does not spoil fast.
Merci, Chef JP! This looks hearty and very Southern.
Thank you! 😊
i made it today. went too fast with the roux and had to redo it. i knew the flavor wasn't right. others may have kept going, but i knew chef better. the low and slow method is definitely ideal. i could smell the flour change... and i was waaay too low. it took me an hour, but i was dedicated to that lil roux. you're so right about the french chef technique. and this one always teaches us how to understand whats happening. and the point about seafood! i stuck to his recipe and the "sprinkling" of shrimp we ended up with was perfect. easily avoided by people that dont like it and enough for those that do. nice!
I never tried gumbo before I'll have to give this recipe a try 🤤
You've been missing out, my friend. ⚘
Ooh it's glorious! In Louisiana we have what we call gumbo weather. But nah it doesn't have to be cold for this good stuff!
Try it quick it’s
de-lici-ous!
See in Louisiana make a little different but it’s a great dish if you get it made right
Growing up in Hawaii and living here all of my life, I've never eaten a Gumbo before, but I will give this a try next week, it looks amazing!!! Thank you as always Chef, you are the best!!!
I'd love to hear more of his story telling.
As a man that grew up in Louisiana that never learned to cook and always wanted to…
I am making this right now and let me tell you this brings me home.
I didn’t use shrimp because my wife said only shrimp gumbo or sausage gumbo and I picked my battles…
If you could be here smelling this.
It is intoxicating, seriously.
Thank you Chef
You have made my day 😊
lucky wife!
Chef you are loved & very much appreciate. Thank you for all you do!
Ive never had Gumbo, but, if its your recipe I will definitely try it ❤
I agree with you about the roux and I don't go much darker than what you show here. 👍🏻👍🏻
Chef, my husband and I lived in Margate FL when first married in 1992. We recently discovered you on UA-cam and realized that we used to watch you way back in the 90s on Sunshine Cuisine! We loved you then, and we love you even more now! You bring true joy to our lives; thank you for sharing your delightful self, you are a treat! Thanks to Jack, too for the excellent camera work!
I'm half Creole on my mother's side and I've been looking for a good recipe for gumbo for ages and after watching Chef make this I can't wait to try it out! I've got a nice piece of Tasso I've been saving in the freezer that's just been waiting for a recipe like this!
I’m part Creole from my mom’s side too ❤
Never heard of a Gumbo but sure gonna try it! Thanks a million Chef!
And thank you for cooking!
And teaching!
I have the book! So happy to get a gumbo from Chef. Its one of those things i havent made yet, but for no real reason. A friend of mine has begged for it. It will be this weekend!
You could see the nostalgia and melancholy in chef's eyes on this one. Everything you post jas love in it, but this one is clearly a cherished gift. Thanks, JP!
Love the split screen shot! Food and JP on one screen, perfect 😉👌 ..... looks amazing i'll be cooking that!!!! ❤🤗
Hello.Always a pleasure watching your video. The dishes always present nicely & look really delicious. Thank you for sharing your recipes.🙂👌👍👍
Another great one, Chef. While watching your intro, I thought how great it would be if you had an episode that showed all of your platings and maybe some insight on how you thought about each item. Your platings look so clean, classic and elegant.
Chef, if you have that Larry King interview on tape, POST IT. He was one of the great "pure" interviewers, asked the right questions, and gave the guests the floor. Love you, man. God bless you and jack. Amen
We have only short excerpt of it! We are still looking for the original! 😊
@@ChefJeanPierre Chef, was it on Larry King's late night radio show? If you find the exact network, they may have a tape.
This, I absolutely MUST make!!
I love flounder, blue crab, shrimp, and sausage gumbo. A fry my sausage on the side to make them a little crispy and add them in separately into a bowl. I make the roux with a dark beer and also boil the crabs in beer. The shrimp I boil with a crab boil mix. It's a lot more work, but it's delicious. Halve a crab and drape it over the edge of the bowl, once it's done. I typically use 2 parts of a cajun mix and 1 part cayenne.
👍👍👍😋
Definitely trying this. Thanks Chef
So happy to see Chef and this recipe. One of my favorites
Flavorful comfort dish, another winner from Chef Jean-Pierre. Thank you!!!!!!!!!!!!!
I love it ❤thank you Chef 😊
Awesome video. Thanks for sharing you knowledge.
my favourite chef. he is so nice and easy to watch
Great Dish, thanks Chef.
I absolutely LOVE your stories.
I'm looking forward to cooking and enjoying this. I thought of Paul Prudhomme when I saw you'd posted it. I never met him, wish I had, but his kindness stands out in his videos as strongly as his extraordinary cooking. In one video, while tasting his gumbo as he cooks it, he says to the camera as he tastes, "I feel sorry for ya.." -- that we can't be tasting it with him. A portrait of consideration and civility by nature. We could use little more of that these days. Thanks, Chef.
Chef JP may I suggest one thing.....maybe one show you can get Jack the camera man to try the food with you! Love the show and keep on doing what you do!!
Thanks again for the wonderful video😊
Simply the best!
you have showed me so much in many years thanks jean -pierre . always make me look like a star when i cook
9:18 The smells that come off that hot roux when you drop that trinity in there is like a religious experience...Gumbo is just awesome, and there are 100 different ways to make it, but it all starts the same way...
Man I just love to cook but I hate washing the dishes, and with exams approaching there's not much time for it, I'm glad you post consistently so I can gather recipes to use later, cheers!
What a treat! Every new video is wonderful treat and so informative! Thank you!
I will be doing this for dinner thank you chef 😊
Looks awesome Thank you Chef JP
Thank you Jean-Pierre for this beautiful recipe and also a bit of a piece of history.
I love love love Gumbo. Can’t wait to get to cooking this one. Looks so yummy
Looks delicious thanks for the recipe this is my hometown Louisiana cooking
Just mixed up the Cajun blend. Can't wait to make this recipe. Next on my list of things to do is make clarified butter. Wish me luck. I wish I had met you years ago. You have really spiced up my life. Thank you.
Thanks for the lovely recipe, going to be making this one for sure. Love Gumbo.
Chef I love the fact that you share your recipes with us. Thank you!! Most chefs SAY the recipe is “somewhere” but finding it is a whole other thing. You are a class act!!!❤
Another great video! So glad I found you! What a guy!!!
This is an amazing recipe Chef ! Thank you so much for sharing!!
Thank you so much for sharing regional recipes and cooking methods to us all over the world. I would have never known this dish without people like you, and I sure am going to make it because it looks amazing and fun to cook as well.
I recently discovered your channel and have enjoyed every show I’ve watched. You ABSOLUTELY the best! Thank you!
Paul Prudhomme's "BBQ" shrimp recipe is one of the most outrageously delicious things I've ever had. JP, you gotta do an episode on it!
Made this tonight, OMG was it delicious! Thanks Chef!
Looks delicious, wd love to try this. Tqvm Chef, you make it looks sooo easy..
Love your respect for Chef Paul
Chef, it’s great to hear about the people and influences you have had along the way of your career and life! How wonderful that we all get to join in because of you sharing to us!
As always, a great recipe and production for us, your “friends” far and wide!!
👍🏻
You are by far may favorite UA-cam personality! Thank you for all of the info that you provide.
I live on the Mississippi Gulf Coast so I make a lot of gumbo, but not as dark as yours. I have to try the clarified butter for roux. I always use shrimp, sausage, and deboned chicken. I could eat gumbo every day!
I have made this recipe from Paul’s cookbook every year for new years and it is FABULOUS! I love the additions you made and I’m excited to try it.
I’ve never made a roux that dark and am intrigued ! Can’t wait to try this recipe. Thanks as always chef JP. Also Jack, love the shot where we can watch chef cooking and see the content of the pan, great idea 👌
Thanks Chef. That gumbo looks amazing. You've inspired me to try it for myself.
Mmmmmmmmm, Another great recipe, I'm going to give this a try for sure. All of your recipe's are great, thanks for sharing with us.
Charming and insightful
This looks amazing! Wow. I know I would love this.
God bless all here.
Holy Moly, that is an amazing dish, indeed!!😋
I love watching you cook!!😊
I will make it soon!!😀
Thank you chef!😊
I've been hoping you'd do a gumbo, thank you chef!!!
This is a beautiful dish, Chef JP!! Thank you, sir👍
Absolutely love gumbo. Easy to make and an absolute crowd pleaser. It's been a while so maybe I'll make some for myself now!
Chef thank you for this channel. I feel more confident, i learned more and im overall having more fun cooking because of you. Thank you so much and thank you production team for producing such a great and high quality fun channel.
Great recipe Chef... The Flavor of the Rouxxxxxxx!!! Our Chef instructors hammered the Rouxs home to us when we were learning everyone's French cuisine. I love cooking with a Roux, best thing ever!
I've made it several times before , but your recipe looks fantastic. Thanks for sharing chef.
Thanks heaps Chef, this looks divine and is definitely something you've inspired me to try. Cheers.
Chef Jean-Pierre, years ago, I worked in a restaurant where a gumbo soup was on the menu. Cajun-baked chicken was a staple, so left-over chicken was normal. This picked chicken meat, along with Andouille sausage made for a great special. Your recipe is exactly the way I would produce this dish!
It looks perfect!
I've been using Paul's gumbo recipe for years
Can't wait to try this one ❤️
I could watch you 24 hours a day! You are so adorable and all the recipes I have tried were perfect! My favorite part is when you taste the food and do the hand gestures. Best cooking channel on UA-cam.