Unique to add in the roux. Excellent. For those who start with the roux and add to it, the traditional way, get your roux medium-dark then add only your onions... the sugars in them will quicken the darkening of the roux, and they will help in the roux not burning. 👍
LOL @CookLikeBrenda I was just telling my daughter that I am wishy washy about okra. The way you said "if you dont like okra, dont put it in there," .Made me laugh so hard, sounded like you were speaking directly to me.
Brenda, I love your natural style. This non-traditional method, I call Gumbo in reverse, is definitely the way to build the best layers of flavor. What a great video. Thanks.
I'm getting to love your videos. You are beginning to become my favorite online chef. No BS, no UA-cam exaggeration, no fake happy excited attitude. You are a real chef just passing along your knowledge and skills without the childish UA-cam tricks that everyone else seems to do. Thank you. Please keep doing what you do for us. Your success will grow ... slowly ... like your roux .....
On the topic of using scallion (green onions) as garnish -- "... be a nice, bright, poppy, oniony finish at the end of your deep, rich, stewy bowl of goodness." Yes, ma"am, I'm all in!
I've watched Alton Brown's video, America's Test Kitchen's video, Chef John's video, and a ton of other videos... but this is my favorite video about gumbo. Can't wait for cooler weather so I can cook again!
Great recipe: I just found your channel and this Great video on Gumbo. And I noticed today is Aug 13th 2021. And this was video was up load on Aug 13th 2020. Thanks for sharing! And I just subscribed to your channel 👍🏽
Thank you for this. My Granny taught me gumbo making a long time ago as a child, and I've always tried to be honest to that, but she had all day to make hers. Your recipe and techniques bring the gumbo to its basics and I think I can make gumbo more often with this recipe. I love that you bloom your thyme in the oil. That is one of my favorite flavors in any gumbo.
great recipe, if I have learned anything as an amateur chef, Sautee the onion in the sausage fat, and add the garlic towards the end of the ingredients added, until aromatic, just before putting in the chicken stock, and use a silicon spatula to keep those bits off the sides of the pot, to stop them from burning and giving the dish a harsh taste....still I loved this authentic recipe video, thank-you for sharing with us!
Hi breeding! Thanks for sharing your thoughts about adding the onion to the sausage fat! I do that too, not wanting to risk a garlic burn! Here is a tip- keep a tablespoon of chicken stock and a clean paint brush nearby, so you can wash off the gumbo from the sides of your Pot as you cook. This way that wonderful flavor is not lost as a stuck on line of residue on the inside of your Gumbo Pot. Happy Cooking!
I used this video to make my first gumbo! I followed the directions exactly but the Roux was difficult. I left the Roux for the end after I had the rest boiling on the wood stove. I made my dark yummy Roux and brought it over to the big pot of gumbo on the wood stove and took a very large slotted metal spoon full (about 3/4 of a cup) and dropped it into the pot. I immediately jumped back as it basically exploded inside the pot sending soup and scalding hot roux flying. I was VERY lucky not to get burned and it made a mess. I didn't realize how Roux is basically hot oil and you should let it cool before adding as a thickening agent!
Hi maunaowakea727! Wow! Thanks very much for sharing this incident with us. Sometimes I think that I am an experienced home cook, and then I discover an adverse event like this. Too many home cooks do not share such incidents. Making roux requires time and patience, and too many cooks do not include the mention of the dangers involved. Thanks, again, for sharing this incident with us. Happy cooking!
@@cooklikebrenda4447 some of the best food in the world is right there in the heart of the old downtown Harvey area chère. We learned it from our momma and dem :)
I love Brenda's gumbo almost as much as my own. I am somewhat stuck in my ways, but learned a number of good lessons from this video. Thanks. Please show us how you make your biscuits!
Question- how is your low country gumbo different than your house gumbo? Before I moved to Sonoma County I'd go to your Polk Street location frequently, from soon after it opened. Well before that I attended Tulane University, graduating in 1968. I love N'awlins! Your gumbo is my favorite of all.
Our house gumbo is made of chicken, andouille sausage, okra, roux, holy trinity and chicken stock. I named the gumbo at Brenda's Meat & Three "Low Country Gumbo" to distinguish it from our usual house gumbo because it has shrimp, crab, tomato and seafood stock (all ingredients prevalent in the low country and in low country cuisine).
That better than bouillon is great stuff. I would put onion and ham bouillon in there also , Cuz I’m crazy. Would you be open to adopting a full grown man:)
I must agree with BayAnon--I'm becoming a true fan. The only one of my numerous subscriptions that moved me to "ring the bell." In my former life, I dreamed of becoming the exec chef at Windsor Court in New Orleans. Not to be; however, living in deep East Texas and a stone's throw from Louisiana I can attest that you have a remarkable knowledge and practice of creole cuisine. I will be serving your cornbread dressing this Thanksgiving. If I had but one choice for a food channel, yours would be my "pick of the litter." I'd like to see your rendition of baby limas with tasso. Buddy Z.
I switched to making a dry roux and will never go back to oil/flour roux. So much easier! The only oil i use is from rendering my sausage a bit with the skin from the chicken thighs.Then saute the veggies in the rendered fat.
Love the dry roux method. It's so much easier and if I make extra roux I can store it for 5 months to use next time. Plus I won't splatter hot oil on me anymore.
Cayenne and jalapeño heat are different. Your gumbo will have a nice warm spicy finish to it with cayenne and it tends to me more consistent since it's already dried and ground. Jalapeños can really vary in spice level and may be overpowered by all of the other flavors of the gumbo, especially the roux.
Thanks for the video, can't wait to try this. Not sure if I missed it, but how much broth did you make/ add with the better than bullion? 6 cups? 4? Couldn't quite tell. Ty.
So glad I came across your video!! I absolutely am adopting the procedure you use to put your gumbo together, makes total sense. I am gluten intolerant and so roux is a challenge. However, I came across the dry roux method and tried it this year for the first time in my annual Christmas Eve seafood (shrimp and blue crab) gumbo. Best I have ever made! Dry roux works beautifully using all purpose gluten free our (Bob's Red Mill was on my shelf). I took pictures of the roux and the final result too bad, I can't post them.🤩
Your gumbo is so beautiful 💯%. Tell me about how much roux did you add. I'd appreciate your answer and thank you so much for that gorgeous looking gumbo. You Rock!!!
Hi sharonned! I add a 3 heaping tablespoons measure at a time, waiting about 10 minutes between my first add and the next. I like my gumbo thick and not soupy. I have never needed to add more than 1 cup of dark roux to my gumbo before getting the thickness that I enjoy, but sometimes, the next day, I will add a 50-50 mix of dark roux and white wine to the day old gumbo, because it has thickened up on me. This is an okra thing! I am careful to add this diluted roux a little at a time, with a thorough stirring after each add, until getting the thickness that I like. I follow Chef's recipe exactly and I can guarantee that it is better x 2 the next day!
If, like me, you think okra is nasty, try zucchini. Also any grain works well, in like quinoa or barley. Barley actually can be slow cooked in the gumbo, just add extra broth. Also, add some shrimp!
Thanks for pointing that out! I misspoke when I said that because I was thinking of "glutin" as in glutinous rice which tends to be very sticky. What I should have said was STARCH.
I was wondering. I used calrose rice for the first time today and it was super sticky. Not sure if it will get bought again unless I make sushi. Thanks for the tip of adding the roux after. It made a huge difference. I am a convert.
Us Cajun's don't use roux to thicken if your gumbo is not souply and it's thick you made an Etoufee . It's suppose to be watery like soup with a rich hint of roux taste while other ingredients compliment . Also some tricks is you don't need flour to make a roux you can use Oil, 3 Onions and fresh Okra.. Smelt in a Dutch oven pot for 30 minutes all together you now have a roux.. and many ways and ingredients to use as you suggest. Me I prefer Hilshire Sosage while not the best in the world is a sponge Sosage and will absorb all the flavors in the gumbo perfect. Smoked Sosage have a casing that is hard and don't absorb well. Secondly I absolutely RECCOMEND you adding four can cooked cut okra to the very end of a boneless chicken thigh and sausage gumbo this is what will thicken the gumbo.. Now these are tips from a guess who's parents last name are Hebert & Cormier.. don't get more coonass than that.
Ha! I can't remember the last time I heard someone refer to themselves as a coonass! Something my godfather would always say about himself too - so you must be the real deal! Thanks for taking the time to share your tips/tricks. I'm definitely gonna try them out. Take care mon ami!
The roux I made in the video was still hot so I used some roux that had already been cooled down. If you follow the recipe and let your roux cool down completely the fats will solidify at room temp and become "bouillon" like.
You are in San Francisco? REAL gumbo comes from da bayoo, hanh? I spent 40 years just an hour and a half from Nawlins, we know how to make the authentic gumbo!
Unique to add in the roux. Excellent. For those who start with the roux and add to it, the traditional way, get your roux medium-dark then add only your onions... the sugars in them will quicken the darkening of the roux, and they will help in the roux not burning. 👍
LOL @CookLikeBrenda I was just telling my daughter that I am wishy washy about okra. The way you said "if you dont like okra, dont put it in there," .Made me laugh so hard, sounded like you were speaking directly to me.
Brenda, I love your natural style. This non-traditional method, I call Gumbo in reverse, is definitely the way to build the best layers of flavor. What a great video. Thanks.
Gumbo and bread pudding for dessert is the best
Beautiful roux!!! Thanks for sharing your technique 😊
My mother never used celery in her gumbo, but other than that this is exactly how my mom made it. I'm gonna make it tomorrow for my Midwest friends.
I'm getting to love your videos. You are beginning to become my favorite online chef. No BS, no UA-cam exaggeration, no fake happy excited attitude. You are a real chef just passing along your knowledge and skills without the childish UA-cam tricks that everyone else seems to do. Thank you. Please keep doing what you do for us. Your success will grow ... slowly ... like your roux .....
my favorite gumbo ever
Great, great video! It's on my "Try It' list!
I add the roux last as well but recently I'm making a dry roux and love it.
Your instructions are so clear and easy to understand.
The Wail I wailt!!! Idiot proof.. LOL
Great and authentic recipe!! Subscribed. 😎👍
Thank you for this video
On the topic of using scallion (green onions) as garnish -- "... be a nice, bright, poppy, oniony finish at the end of your deep, rich, stewy bowl of goodness."
Yes, ma"am, I'm all in!
Brenda you are funnnny!!!
I like your style sister!
I just had a bowl of gumbo from your San Jose place. My favorite thing ever!!!~
This is one of the best cooking videos I have ever seen!! 💖💖💖💖
Your explanation is wonderful. May I ask can you do a seafood gumbo with chicken shrimp and crabs.Thank you once again!!!
Plus sausage and okra!!
Wow. Great instructions for us homecooking amateurs. This is going on the table! Thanks.
Thank you! Glad you enjoyed it!
Love. YUM. And the cameo of Max at the end! YAY! So proud.
I've watched Alton Brown's video, America's Test Kitchen's video, Chef John's video, and a ton of other videos... but this is my favorite video about gumbo.
Can't wait for cooler weather so I can cook again!
I totally agree with you on that 👍🏽
Perfect ❤
my favorite gumbo !! and yes, gravy is beautiful indeed !
Great recipe: I just found your channel and this Great video on Gumbo. And I noticed today is Aug 13th 2021. And this was video was up load on Aug 13th 2020. Thanks for sharing! And I just subscribed to your channel 👍🏽
Celery, bell pepper (usually green) and onion. The "Holy Trinity" of Cajun cooking.
Thank you for this. My Granny taught me gumbo making a long time ago as a child, and I've always tried to be honest to that, but she had all day to make hers. Your recipe and techniques bring the gumbo to its basics and I think I can make gumbo more often with this recipe. I love that you bloom your thyme in the oil. That is one of my favorite flavors in any gumbo.
great recipe, if I have learned anything as an amateur chef, Sautee the onion in the sausage fat, and add the garlic towards the end of the ingredients added, until aromatic, just before putting in the chicken stock, and use a silicon spatula to keep those bits off the sides of the pot, to stop them from burning and giving the dish a harsh taste....still I loved this authentic recipe video, thank-you for sharing with us!
Hi breeding! Thanks for sharing your thoughts about adding the onion to the sausage fat! I do that too, not wanting to risk a garlic burn! Here is a tip- keep a tablespoon of chicken stock and a clean paint brush nearby, so you can wash off the gumbo from the sides of your Pot as you cook. This way that wonderful flavor is not lost as a stuck on line of residue on the inside of your Gumbo Pot. Happy Cooking!
Best gumbo ever
thanks for the video
I used this video to make my first gumbo! I followed the directions exactly but the Roux was difficult. I left the Roux for the end after I had the rest boiling on the wood stove. I made my dark yummy Roux and brought it over to the big pot of gumbo on the wood stove and took a very large slotted metal spoon full (about 3/4 of a cup) and dropped it into the pot. I immediately jumped back as it basically exploded inside the pot sending soup and scalding hot roux flying. I was VERY lucky not to get burned and it made a mess. I didn't realize how Roux is basically hot oil and you should let it cool before adding as a thickening agent!
Hi maunaowakea727! Wow! Thanks very much for sharing this incident with us. Sometimes I think that I am an experienced home cook, and then I discover an adverse event like this. Too many home cooks do not share such incidents. Making roux requires time and patience, and too many cooks do not include the mention of the dangers involved. Thanks, again, for sharing this incident with us. Happy cooking!
@@michaelsalmon6436 I would only share it because it is such a GREAT recipe. It really turned out well! YUMMY!!!
There’s a reason we call it Cajun napalm.
Instant subscriber. My family is from Louisiana and that’s the way I was taught add the roux at the end.
I love all your tips! So helpful :)
Wow love it let’s be friends!❤️
Exactly what i was thinking! Lol she seems so cool to hang out with
Next on the list !!! Thank you
Well done! You’re funny.👍
Super dark roux! What is the proper way to store the rest of it and how long would it last?
If you store it in an airtight container in the freezer it should last 6 months.
thick gravy IS sexy as hell!
Trying this out while we wait for some hurricane weather! Love yall and everything about this vid!
I hope you’re doing alright dear.
Looks awesome and I know it's authentic!.
Harvey girl here,ha. I know gumbo!
Thanks for your video, it's spot on :)
Westbank is da best bank!
@@cooklikebrenda4447 some of the best food in the world is right there in the heart of the old downtown Harvey area chère.
We learned it from our momma and dem :)
@@DL-xo7fn True dat!
I love Brenda's gumbo almost as much as my own. I am somewhat stuck in my ways, but learned a number of good lessons from this video. Thanks.
Please show us how you make your biscuits!
BISCUITS!
Question- how is your low country gumbo different than your house gumbo?
Before I moved to Sonoma County I'd go to your Polk Street location frequently, from soon after it opened. Well before that I attended Tulane University, graduating in 1968. I love N'awlins! Your gumbo is my favorite of all.
Our house gumbo is made of chicken, andouille sausage, okra, roux, holy trinity and chicken stock. I named the gumbo at Brenda's Meat & Three "Low Country Gumbo" to distinguish it from our usual house gumbo because it has shrimp, crab, tomato and seafood stock (all ingredients prevalent in the low country and in low country cuisine).
Thank you. Especially the the Roux recipe. Depth of flavor rules.
That better than bouillon is great stuff. I would put onion and ham bouillon in there also , Cuz I’m crazy.
Would you be open to adopting a full grown man:)
Ha! I am already parenting a full grown man!
Looks great. Bet it tastes even better!
Great demo. Lots of great humor and great info
Thank you!
That looks so yummy! How long is a good for when I store it in the refrigerator?
Gumbo should keep in the fridge for about 5 days. In the freezer for a month.
She's good at more than gumbo.
I must agree with BayAnon--I'm becoming a true fan. The only one of my numerous subscriptions that moved me to "ring the bell." In my former life, I dreamed of becoming the exec chef at Windsor Court in New Orleans. Not to be; however, living in deep East Texas and a stone's throw from Louisiana I can attest that you have a remarkable knowledge and practice of creole cuisine. I will be serving your cornbread dressing this Thanksgiving. If I had but one choice for a food channel, yours would be my "pick of the litter." I'd like to see your rendition of baby limas with tasso. Buddy Z.
I switched to making a dry roux and will never go back to oil/flour roux. So much easier! The only oil i use is from rendering my sausage a bit with the skin from the chicken thighs.Then saute the veggies in the rendered fat.
Love the dry roux method. It's so much easier and if I make extra roux I can store it for 5 months to use next time. Plus I won't splatter hot oil on me anymore.
Can jalapeños be added for spice instead of cayenne or does it change the spice flavor?
Cayenne and jalapeño heat are different. Your gumbo will have a nice warm spicy finish to it with cayenne and it tends to me more consistent since it's already dried and ground. Jalapeños can really vary in spice level and may be overpowered by all of the other flavors of the gumbo, especially the roux.
Thanks for the video, can't wait to try this. Not sure if I missed it, but how much broth did you make/ add with the better than bullion? 6 cups? 4? Couldn't quite tell. Ty.
1.5 quarts water plus 3 heaping tablespoons chicken base. Happy cooking!
So glad I came across your video!! I absolutely am adopting the procedure you use to put your gumbo together, makes total sense. I am gluten intolerant and so roux is a challenge. However, I came across the dry roux method and tried it this year for the first time in my annual Christmas Eve seafood (shrimp and blue crab) gumbo. Best I have ever made! Dry roux works beautifully using all purpose gluten free our (Bob's Red Mill was on my shelf). I took pictures of the roux and the final result too bad, I can't post them.🤩
I've watched several gumbo vids and they are all adding the veggies to the broth. Don't they know the veggies need to caramelize?
Looks delicious. I love making gumbo and have switched to making a dry oven roux. No more constant stirring for up to an hour.
I'm sorry, *dry oven roux?*
what in hell is that
@@soulbot119 I thought the same thing. Give it a try. You might not go back.
Your gumbo is so beautiful 💯%. Tell me about how much roux did you add. I'd appreciate your answer and thank you so much for that gorgeous looking gumbo. You Rock!!!
Hi sharonned! I add a 3 heaping tablespoons measure at a time, waiting about 10 minutes between my first add and the next. I like my gumbo thick and not soupy. I have never needed to add more than 1 cup of dark roux to my gumbo before getting the thickness that I enjoy, but sometimes, the next day, I will add a 50-50 mix of dark roux and white wine to the day old gumbo, because it has thickened up on me. This is an okra thing! I am careful to add this diluted roux a little at a time, with a thorough stirring after each add, until getting the thickness that I like. I follow Chef's recipe exactly and I can guarantee that it is better x 2 the next day!
whatcha got for Spring ? Possibly summer . I do like your style with the gumbo here . Looking for the cool season stuff .
Cool chick…thanks…not my first gumbo at all, but needed more consistancy…so I followed your directions…(added shrimp…didn’t do garnish…or wipe bowl…)
If, like me, you think okra is nasty, try zucchini. Also any grain works well, in like quinoa or barley. Barley actually can be slow cooked in the gumbo, just add extra broth. Also, add some shrimp!
Thx for the tips!
u say equal parts flour and oil but in your recipe its not equal, do you mean by weight or by volume? There is a big difference.
I love the recipe but rice doesn't have gluten. There's no need to rinse gluten off rice.
Thanks for pointing that out! I misspoke when I said that because I was thinking of "glutin" as in glutinous rice which tends to be very sticky. What I should have said was STARCH.
I was wondering. I used calrose rice for the first time today and it was super sticky. Not sure if it will get bought again unless I make sushi.
Thanks for the tip of adding the roux after. It made a huge difference. I am a convert.
I don’t know what it is, but…………gumbo.
Us Cajun's don't use roux to thicken if your gumbo is not souply and it's thick you made an Etoufee . It's suppose to be watery like soup with a rich hint of roux taste while other ingredients compliment . Also some tricks is you don't need flour to make a roux you can use Oil, 3 Onions and fresh Okra.. Smelt in a Dutch oven pot for 30 minutes all together you now have a roux.. and many ways and ingredients to use as you suggest. Me I prefer Hilshire Sosage while not the best in the world is a sponge Sosage and will absorb all the flavors in the gumbo perfect. Smoked Sosage have a casing that is hard and don't absorb well. Secondly I absolutely RECCOMEND you adding four can cooked cut okra to the very end of a boneless chicken thigh and sausage gumbo this is what will thicken the gumbo.. Now these are tips from a guess who's parents last name are Hebert & Cormier.. don't get more coonass than that.
Ha! I can't remember the last time I heard someone refer to themselves as a coonass! Something my godfather would always say about himself too - so you must be the real deal! Thanks for taking the time to share your tips/tricks. I'm definitely gonna try them out. Take care mon ami!
@@cooklikebrenda4447 Interesting! I have often been referred to as a jackass! I never knew that it was meant as a compliment!
I like how you don't show how to get your roux as thick as paste, then you just add it to the gumbo at 8:54 and it looks like pre-made bouillon
The roux I made in the video was still hot so I used some roux that had already been cooled down. If you follow the recipe and let your roux cool down completely the fats will solidify at room temp and become "bouillon" like.
No fele...
Where is Brenda's?
San Francisco
I hate okra but I refuse to eat or make a gumbo without it
THAT'S A GREAT STORY, OMG
But don’t go to the restaurant if you’re black! There are different rules for us
that don''t look like any gumbo i had in south lousiana.
You are in San Francisco? REAL gumbo comes from da bayoo, hanh? I spent 40 years just an hour and a half from Nawlins, we know how to make the authentic gumbo!
I grew up in Harvey, LA which was only 10 min from N'awlins...