Perfect Gumbo At Home (With Creole Butter)
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- Опубліковано 2 лис 2021
- Homemade Gumbo should be a cooks right of passage. And fine, maybe this gumbo isn't exactly perfect, but it's flavor profile is pretty dang perfect when you get that first spoonful.
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Full Recipe: www.joshuaweissman.com/post/p...
Ingredients Needed:
The Stock:
- 5 quarts water
- 2lbs (900g) bone-in short rib
- 2lbs (900g) boneless beef chuck roast
- 1 cup (125g) shrimp shells
- 8oz (226g) crab or lobster shells
- 2 carrots
- 2 onions, quartered
- 1 tablespoon (9g) black peppercorns
- 3 bay leaves
- 4 thyme sprigs
Universal Cajun/Creole Spice:
- 2 tablespoons (12g) smoked paprika
- 1.5 tablespoons (11g) kosher salt
- 2 teaspoons (8g) MSG
- 1 tablespoon(6g) ground black pepper
- 2 teaspoons (6g) white pepper
- 1.5 tablespoon (6g) garlic powder
- 2 teaspoons (6g) onion powder
- 1 tablespoons (2g) dried oregano
- 2 tablespoons (17g) cayenne
- 2 teaspoons (2g) dried thyme
- 1 tablespoon (13g) dark brown sugar
MSG Butter:
- 1 cup (226g) salted butter, softened
- 1.5 teaspoons (6g) of MSG
- 4 cloves grated garlic
- 2 tablespoons thinly sliced chives
The Gumbo:
- 1 cup (150g) all-purpose flour
- 1/2 cup (95g) pork fat
- 1/2 cup (95g)duck fat
- 3 ribs celery, finely chopped
- 2 onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 lbs (247g) andouille
- 1/2 lb (247g) kielbasa
- 3.25 quarts THE STOCK
salt to taste
- 2.5 tablespoons (35g) cajun seasoning
- 3 tablespooons (41g) louisana hot sauce
- 1 20oz (793g)can crushed fire roasted tomatoe
- 5 teaspoons (8g) file powder
- 5 king crab legs
- 1 pounds (450g) uncooked shrimp, peeled and deveined
- 4 lobster tails (sub extra shrimp to keep price down)
- 3 tablespoons(40g) worcestershire sauce - Навчання та стиль
Josh, immediately after the video starts: "Don't go into the comments and say this isn't traditional, I already know!"
The comments: "This isn't traditional!!"
You can't stop the internet from interneting
I would argue that the problem is how expensive this dish is. Short rib, king crab, snow crab, lobster, duck fat, kielbasa… It may not be meant to be recreated though, and may be just fine with some chicken and sausage.
@@MisterPuggles is it really gumbo if it ain't surf n turf?
Gumbo is a personal homemade thing. Anything is technically traditional. Gumbo originally was a Sunday meal which you cleaned out your fridge of everything. Hence the whole eggs ordeal with some. And corn.
It's also hilarious because Josh almost always has non-negotiable "must be this way!" directions in his recipes
Josh: makes two plates of Gumbo
Vicram: Woah, he even made one for me!
Josh: leaves with both plates
Vicram: *bruh*
@Eliza Cole bruh lol
@@CrudeCulinary spambot
Hahahaha omg
@OPEN PAGE,,,, 👇😍 Vicram walks away with the big a** pot
As someone from Southern Louisiana, everyone’s gumbo is different. Some people don’t even put in the time to make a roux and the gumbo still turns out delicious. Now for gumbos sake Papa Josh’s gumbo is definitely elevated but you’re crazy if you say you wouldn’t at least try this! It looks delicious 🤤
P.S I’ve grown up with caujuns that smoother down onions, tomato, and okra and put it into there gumbos. So the can of crushed tomatoes didn’t faze me 😂 Thank you for your beautiful interpretation ❤️
It is super boujee, but the colors and methods are largely there. I'd probably like it more without the tomatos, but it looks good.
Agreed! ❤️
I mean you can just buy richard's or savoie's dark roux in a jar and it's just as good as home made because like, it kinda is?
@@IsaTehGothicMando Savoie’s roux saves the day! It’s pretty much as good as home made and there’s no chance of me getting drunk or distracted and scorching it.
I do bend spoons on occasion trying to scoop it out tho
@@jerod5636 Honestly, it is the same stuff as home made because it's such a simple thing, You could make it exactly like they do, jar it up and store it yourself too.
I grew up in Louisiana, and I can say this looks absolutely delicious. The only reason why people are closed minded about gumbo is because they never ate anything else. I'm gonna try this recipe soon.
No one is saying that his food looks gross, I'm sure it's delicious, but it's not a gumbo.
@@rootintootinest1976 y'all say anything at this point
How did it come out?
@@EdnaSpoonhands this is really delicious. I really recommend it to anyone who wants to try this recipe.
@rootintootinest1976 shut up you weird swamp redneck.
Putting tomatoes in gumbo means you want to fight every grandma in the Gulf Coast
I rolled my eyes at the tomatoes, but ultimately it's up to personal preference. I'll just be leaving it out lol
Found the tight asses
There’s creole and Cajun gumbo, two completely different but similar recipes. Creole gumbo usually contains tomato. Creole is included in the title, so I don’t know why people are getting upset.
Yeah like wtf….
When I saw the tomatoes I braced myself for the kale.
Josh: okra is disgusting
Nigerians: *whips out the belt*
Exactly what I came here for 😂🤣
Jamaicans: *tosses a rock*
Blasphemy
Don’t forget Filipinos😤
😂💀
Proper louisianian here! This looks delicious! It’s certainly not what I would call a gumbo but more of a dark roux seafood creole (which is similar to a gumbo but is less thick and usually incorporates more vegetables including tomatoes) which can be very delicious! This is not a slap in the face of Cajun cooking but more of a twist. If you’re traditional like me then you already know what this is and what it isn’t, but I would chow down on this no problem and it probably would taste better 90% of you gumbo PURISTS (which I belong to and most certainly belong to that 90% group because I can’t make it like grandma). Looks good man👍🏻 let the haters hate and the hungry enjoy
You're either from north Louisiana or the far east.. no one south of i10 says that. You're either Cajun or creole.
Native New Orleanian here whose mama was from Lake Charles. I was taught that there were two types of gumbo: Creole, e.i., with tomatoes, and Cajun, e.i., without tomatoes. Otherwise, anything goes. There's even a meatless Gumbo z'Herbs for the vegans amount us. The only rule was should the roux became the slightest bit burnt, throw it out, wash the pot, and start over as there is no trick method to ridding the finished gumbo of the burnt taste.
@@DJ-xo4jg creole doesn't necessarily mean african, french créole in 18th century were mostly european
@@DJ-xo4jg I’m from Louisiana and have lived in Baton Rouge, New Orleans, and Lafayette. And I don’t eat gumbo that has tomatoes or carrots. And it must have gumbo. New Orleans dishes sometimes love putting tomatoes in everything. Even jambalaya. And I truly do not understand the logic.
@@jasonharry8319 Can y’all please shut up about north Louisiana, you’re not better than us because you’re down in the water we do all the same shit y’all do 😐
I'm an experienced home cook and I normally just pick up tips from videos like this. The spice blend, the msg, and the Worcestershire sauce were game changers.
Imagine not being from Louisiana and having the confidence to post a gumbo recipe. Josh got some balls
Facts bro 🤣 wonder if its good
I don't know if I can even call this gumbo 😂
@@VisualizeLeaving🤣 its a gumbo just the um.. cajun style
@@VisualizeLeaving it's a stew made using a roux base, a savoury stock, it has smoked sausage and the cajun trinity in it.....not calling it a gumbo is straight up stupid, cos it shares ingredients with just about every one I've ever seen
@@nxvh9062 if the roux was blonde, you'd be singing a different tune. The history of gumbo is an interesting story. Worth looking into if you like history.
This is an insanely expensive recipe. Insanely. Insane. Josh, it's insane. We broke. How about a But Cheaper of YOUR OWN recipe?! WHAT?!!! Meta. Yes.
Gumbo isn’t cheap, its expensive because of ingredients. Also you can pair down the recipe to make it more 1-2 person size.
Hahahaha id watch
@@1014p gumbo is supposed to be inexpensive.
@@characterblub Its seafood based, seafood isn’t cheap unless your by the docks.
@@1014p guess where the people who created gumbo are from?
I made this gumbo today for our xmas eve party...I did the roux in the microwave like I have always done and subbed crawfish for the king crab and it was great...the butter was a big hit...they were smearing it on french bread...after they ate it all, I asked them if they liked the MSG butter and they were all like...wtf...msg?!?! LOL
Every cajun grandma getting ready to haunt Josh when he put them tomatoes in the gumbo!
Not just the Gmas..... I have all kinds of issues with this recipe.
@@artgaignard8817 Tomato is a no-go in Gumbo AFAIC, but that’s a forgivable offense to me, as well as combining seafood and sausage.
What really rustled my jimmies and is a mortal sin is that he uses French “mirepoix” (onion, celery, carrot) as the flavor base. Cajun cuisine doesn’t use carrots, it’s onion, celery, and BELL PEPPER. He irrevocably fucked it up at step 1.
@@danielcody7568 dude, I was born an raised off Bayou Cane in Houma. He missed so many chances to add flavor by taking a second or 2 here and there and at the same time covered the flavor of the delicate shrimp and crab with sausage.
Price for 1 pot of gumbo: $350
Worth it.
This dish (normally made once a year) usually around the holidays because it's so expensive. However that being said, its is really good, like the bomb.
@@iLoveLeatherNYC Its an easy dish and a lot of people make it more than once per year. They cheapen out on the meat and use chicken and sausage. There are a large amount of comments talking about how they make it once a month.
@@iLoveLeatherNYC I think normal people use shrimp and blue crab instead of snow crab and lobster...
If you're making it with seafood it defintley is. Cajun gumbo is definitely more rustic and cost efficient. (Cajun food is all about efficiency.) My grandma would make this when she was on a budget.
I'm from New Orleans, and I approve this video EXCEPT the okra slander. The word Gumbo translates to Okra so it's kinda essential to make real gumbo.
See... this is what happens when ppl try to take the Disapora out of the dish .
Agreed, and any disagreeable texture in okra is cooked out and thickens the gumbo.
This may or not be true. The Choctaw word for filé is “kombo” so it could have come from them.
Also, the gumbo of Louisiana, and the okra dish from west Africa are nothing alike. By the time the French and Africans and Natives were finished, you have a completely different dish, so okra is certainly not a necessity. If you took a bowl of gumbo to someone from Ghana I don’t think they would connect it to any of those dishes, other than the fact that okra was in it. The main characteristic of gumbo is the roux, not the okra, etymology notwithstanding.
I have never had this dish ever before (I live in the Netherlands) but I actually damn love Okra in my Indian dishes :3
@@BP-or2iu I understand, but not including okra becuase of a "texture" issue is immature, and doesn't portray a "true" gumbo. Especially, when many people watching have never cooked or eaten gumbo before.
It's probably the reference to "perfect" gumbo in the title. There are plenty of reasons in the comments already about how the word gumbo translates to okra in West African countries or how the ingredients are too rich for the poorer communities who popularized the dish in this country. Is your version, perfect...I would say no. But like the majority of your recipes, it can definitely be seen as elevated or enhanced. Regardless, you do great work and it's clear you all put a lot of time and care into each and every aspect of content creation. Kudos to you and the team.
Can you explain why you don't consider his version a "perfect" version?
Honestly, his whole channel strikes me as him using "perfect," to play the algorithm game (as "perfect," draws the eye more than the more accurate "enhanced/pumped-up") but mainly using it jokingly. Channel doesnt strike me as him actually thinking hes made the definitive pinnacle of a dish, as much as making an, as you said, enhanced version of the standard that meets his own personal desires/tastes the best, and then using "perfect," for the sake of getting people to watch, and almost mocking the people who legitimately try and make such claims.
I made this tonight and it was nothing short of amazing. My family loved it as well. Thanks for the good recipe.
Okra needs to be separately cooked and CARMELIZED. This a trick I learned from the good old Time Life The Good Cook series of books, Soups. You fry sliced okra in oil and let the snot do what it do until it starts to brown and become a more interesting glaze. It's actually pretty awesome.
Yes
You can also get rid of the texture by simmering it in the tomato before you add it (if you use it), it helps thicken the liquid and removes the texture
Gotta use vinegar to
I go the lazy route and put my sliced okra in a dehydrator. I hate the slime, but there is no way I'm missing out on that beautiful okra flavor!
@@egyptsflame8368 i don't think having the forethought to put it in a dehydrator and wait is lazy...also mad jealous
"Don't mix land and sea!!"
I used to think that, until I was invited over to a friend's house who made their family's gumbo that had that combo and it was AMAZING
there's no other way!
Honestly, that's the best type of gumbo and excluding someone with allergies, I feel sorry for the souls who hold fast to that rule. Shrimp, sausage and chicken are the ultimate powerhouse thrupple for gumbo.
Yeah my mom does this every time she makes gumbo. She puts crabs, shrimp, chicken, sausage and pork chops in it. Idk why some people put okra in it though.
The Problem with mixing the seafood, beef and sausage is that you can overpower the seafood. Now if you've got a whole snow crab, four lobster tails plus the pound of shrimp like Joshua here you'll probably have enough flavour from all the shells. But if you wanna make a less extravagant gumbo I'd stick to either seafood or meat, compare the two and then you can try and mix them without loosing the seafood.
wait that's a thing? I always put chicken and shrimp in my jambalaya...
As someone who lives down the street from the bayou in Louisiana I must say this looks delicious. There are 2 types of gumbos Creole and Cajun. This one having tomatoes is Definitely Creole but Ill tell you this, don't be scared of okra. If you toast it properly and get the sliminess out okra is amazing.
Yea... I find the sliminess is particularly bad when the Okra is frozen. In my opinion, okra is a vegetable you shouldn't freeze... it's just not worth the convenience. I'd rather go without it.
@Jayel805 I use frozen sometimes but if you do you got to brown it in cooking oil thoroughly and make sure to cook it down until all the slime is gone.
If you live somewhere with a crawfish season, save the claws when you go out to a boil or a restaurant, and use them to make a stock. The spicier the boil they came from, the better the resulting crawfish stock will be. You can freeze the claws if you’re not going to use them right away.
Being from Louisiana I'm 50/50 on this one it looks and pretty sure taste delicious, my issues are the kielbasa and not deshelling the shrimp and crab all the way. I don't understand why Chefs nowadays do that, I don't like digging my fingers in my food to finish the process, especially in soups and sauced dishes.
Agreed. Shell everything before hand, use the shells for the stock. The only, ONLY time I want shells in the final dish is when the shell is an integral part of the dish -- ex: eating crab legs on their own, eating crabs at a crab boil, leaving the crab shell or lobster tail as a bowl, etc.
i didn’t think his roux was dark enough either
@@moggedg6937 it’s dog shit don’t make this trash
agreed, its one of the few things i'd critique about josh, sometimes it just feels like its fancy for the show and not practical at all. but his food is usually bomb enough to make up for it.
100%, I moved up way up north and in a pinch i tried making gumbo without andouille and it just completely changes the taste of the whole gumbo. It sure does look pretty with those shells, but who wants to bring out some crab crackers and have shells fall in the gumbo?
Dropping everything in Physics class to watch Joshua make Gumbo, and I don't regret a thing.
I waited up until 1 am in hope for a vid
this is the way
When you graduate with a D+ don’t forget to join the “forgiveness” protests.
@@JohannGambolputty22 ?
@@tanushagarwal5522 Just kidding around. :)
I used a similar recipe to this and Joshua's as an inspiration, I broke down and bought duck fat to make the roux, what a difference... Elevated the flavor so much rather than just using a typical vegetable oil.
Looks PHENOMENAL! Definitely duplicating for the holidays! I thought my gumbo was fancy 😂😩 you just put the pressure on me!
I can personally attest to this recipe being absolutely perfect, I’ve made it six separate times since this video was uploaded 3 hours ago
Lmao
Where u from tho?
@@ningkon3787 Nashville m8
@@lBanjo alright ur opinion counts
@@ningkon3787 now I'm curious what location would cause my opinion to be invalid lol
Good fucking lord. This may even be too rich for the blood of the Creoles. Short rib, king crab, snow crab, lobster, duck fat, kielbasa…… this is so extra it’s fuckin hilarious 😂 idk man I’m sure this is delicious, and I appreciate your hard work as always, but this one ain’t for me. And I say that with no disrespect intended, seriously. I love Josh and I appreciate all the work he does.
This recipe to me misses the whole point of gumbo, or rather the spirit of what gumbo is, even for a gumbo that’s clearly Creole instead of Cajun (yes there is a difference). To me, the awesome part about gumbo is making something delicious with relatively inexpensive and readily available ingredients (except for maybe blue crab but that’s more readily available in the places where gumbo originated so it’s whatever). So…. Idk man, this is just super boujee. And I feel like I’m not being too presumptuous by saying: this probably isn’t a recipe that most of Josh’s audience can realistically make for themselves.
Word. Not to mention it's enough to feed like 30 people. Who's gonna make that much gumbo at once?
Yea I agree. I wouldn’t put the tomatoes in my gumbo but you nailed it when you said the point is to make something delicious with inexpensive ingredients. Like I’ve gone fishing with fresh caught iced down shrimp we kept em on ice all day got home washed what we had left off put them in the ice box next day they were in gumbo.
Doing entirely too much is this man's thing 🤣
Entertaining channel but feasibility is in short supply these days
Don't forget all the beef he just wasted in the stock
And the last part is true 95 percent of the people who watch these videos don't bother cooking any of these recipes but watch it solely for the entertainment purpose. And I fall in the later part of the audience.
I super enjoy your techniques., Thanks for sharing!
Maybe the real gumbo are the friends we made along the way.
Since I was a kid I heard that okra and brussel sprouts were gross. And now years and years later as a grown adult I decided I'm going to try these items. And you know what they're delicious. Don't listen to the haters.
Boiled okra is fucking gross.
@@rossh8293 mans out here hating on okra and cajun cuisine LMAO
@@jibreelfernandez9601 I only hate boiled okra. It’s slimy and disgusting.
yes, both are delicious!
"no one will get hurt"
Me: *stares in shellfish allergy*
the weak should fear the strong
@@berengerchristy6256 I've actually tried shrimp when I was in like 3rd grade (like 18 years ago) and I loved it. But as I grew older the allergy started to develop and I couldn't eat it anymore. So not only am I missing out, I'm also familiar with the taste that I'm actually missing out on. And it sucks cuz I loved it lol.
@@ddrjay my mom is there with ya but her allergy started at age 40. She can’t eat anything the comes from water, not just shellfish.. she got sick once bc she got a sandwich from the cafeteria in her building and the person cut her sandwich w a knife they’d used on a tuna salad sandwich without cleaning it first. Just trace amounts will make her feel like she’s got the flu. But if she actually ate a piece of seafood, we may be taking her to the hospital. She used to love shrimp too 😒
@@ddrjay same and the sad part about It I was in Florida when I found out I was allergic 😔 what a coincidence I’m at the beach home of sea food and now I’m allergic to the best thing here
LMAO
I loved it .. very good use of land and sea... and honestly it's a southern thing I think with the okra.. and I can go with or without it.. and yes it's slimy but delicious when you cook it just right..
I love watching the expensive versions and never heard of gumbo but my lord I wanna try it now 🙌 your high pitched singing and accents literally have me in stitches 😂👏
you never heard of gumbo? where are u from
I make gumbo about once a month from a recipe my sister's friend from a rural part of LA showed us years ago.
Making a super dark roux without burning it is one of the few times I feel like a pro chef in life.
What's the recipe
once a month!?! thats very often m8
Super dark roux is extremely hard to make, you definitely should feel like a pro chef.
@@patriotcraftsboy1046 really? My mom must cook it really often
@@patriotcraftsboy1046 TBF gumbo is one of my favorite things to cook because its awesome, so whenever I decide to start cooking again its usually alot of gumbo. No shame in cooking what you like for yourself and if it ain't broke don't fix it.
Josh: *posts this*
Isaac Toupes: allow me to introduce myself
Now that's gumbo 👏
yes sirrrrrr...
I do that one an I'm not gonna swap. Maybe swap chicken for shripms once in a while.
Yeah I use Isaac's gumbo recipe. Josh I'll go with for most other things though
Isaac's is just so fool proof and good.
This looks crazy good you did a great job and you earned a new subscriber keep up the great content
This looks amazing
I’m pretty sure josh can read the minds of his audience now bc I was looking for gumbo recipes this week and GUESS WHO POSTS A GUMBO RECIPE? This isn’t even the first time it happened either and i love it.
He does the same for Babish 😂 man can’t get an original video out since josh went full beast mode
If y’all want a true, authentic gumbo, then definitely DONT learn from some white boy from Texas (I say this as a white boy that lived in Texas 😂)
Charlie Andrews has some of the most informative and authentic videos I’ve been able to find
ua-cam.com/video/oaG9HU9G39k/v-deo.html
Lol, actually. I was thinking of trying to make some and this showed up on my feed.
This ain't Gumbo.
Happened to me twice. I wanted Pho and he posts a pho video the same day.
Then I wanted some cheesesteak and he posts a cheesesteak video lol
When my grandfather was done cooking his roux, it looked like fudge lol.
That’s the traditional way. I still make mine dark too for a good gumbo, it gives the right flavor, no matter what protein you add
@@hannahleigh2899
Yes. For the color he made his roux, that’s normally the color I shoot for when I’m making a chicken and tomato stew.
Someone was making a roux when I was a kid and told me it was chocolate. My dumbass thought he wasn't lying when he gave me a piece. I'm still scarred.
@@andrewbrown1454
You are not the only one that has happened to lol
OMG!! TO THE POINT!! This is going to be my new go-to!!
I’m new to your channel. Love that you do what you want!!!
The secret to best okra is pick small young ones and under-cook it, it's crunchy and not slimy.
You want it slimy in the gumbo, it acts as a thickener and it won't feel as slimy when your done
I actually like the sliminess that Okra gets when cooked, makes it different from just about every other vegetable.
I am avidly against okra gumbo. Sassafras leaves are the way to go says this southern Louisiana boy
Okra is literally the best part
@@drcurran235 I haven't eaten bhindi- i mean "okra" in gumbo [because never had gumbo] but at least in sambhar my dad puts it and its fine. its a really good thickener
Tiana's dad would be so proud
Took the Disney words right outta my mouth
“Look everyone! I made gumbo!”
Disney is the one that put quinoa in the gumbo
☺🥺he would
Tiana's dad would be rollin' in his gotdamn /grave/ because this couillon put tomato in the gumbo!
If I, as a Cajun, let a tomato anywhere near my gumbo, the ghost of Paul Prudhomme would come up outta his grave and beat my everlovin' ass!
When I was in Texas I had Gumbo, instantly became one of my favorite foods, but when I had it, it was served with rice AND Potato Salad, I dont like Potato Salad but I think that it DEFINITELY added its own thing and it was just, delicious
I make gumbo like twice a month just because I love it so much.
This was hilarious and I loved the no nonsense presentation. Well done sir. Thank you.
Broke gumbo's numba one rule. Beer in hand at all times while cooking
Yea thats just not possible. Quite a few steps require two hands.
And pretty often in the actual gumbo itself.
My mom taught me to measure roux in beers. We like a two beer roux around here.
Josh: Papas Cajun spice butter so good makes your clothes fall off
Yukihira souma: are you challenging me
I guess josh watched that anime
I got your book for my birthday I will be using some of these recipes soon.
Thank you Joshua.
As a Louisiana native this one ain't it for me. But Gumbo is up to interpretation and there's a million different recipes so I think its still a great version
Also cook the roux more
Agreed. If it ain't darker than milk chocolate, it ain't dark enough.
Y’all think your food is way better than it actually is. Nothing I had in Louisiana was even close to good except the cracklin
@@rossh8293 there are a bunch of really good spots you probably didn't go to or know about because you're not from the area. That and a lot of the great food comes from the home cooks who've been there for the longest. Most if the better restaurants were lost after Katrina and never came back
@@rossh8293 HE'S DEFEATED US WITH ANECDOTAL EVIDENCE
@@chrisjackson4948 I was with a dude who grew up there and one that had lived and traveled around the state for years. All he talked about was how good the food is and I was really disappointed.
I forgot my earphones and now I’m watching this without the sound. I feel like I’m using all the senses to enjoy the amazing gambo thanks to his gestures, facial expressions and yummy food😆💓
oo, same
OMG! I've been waiting forever for this. Thank you, PAPA!!!!!
I love gumbo. I enjoy making it. I’m intrigued by your take on it. I’m no expert but I’d like to give this a go. I like seafood for thanksgiving so I’ll do it then.
looks so good ! so tasty !
I'll probably never cook this dish since it's taking that much time, but if I ever do, be sure I'll come back here and tell you how incredible it was
Alright Josh, we can talk about the tomatoes some other time. I get it, you’re not a traditionalist. You hate cajun people. It’s fine. But you can not, NOT make a medium roux and then call it a dark roux. A dark roux is the color of Hershey chocolate. It’s in the realm past mahogany that you need solid brass balls to even approach. It’s so close to burning you have basically dared God to fight you. THAT is a dark roux.
Hallelujah, preach! 🤣 But you can get that dark roux without the danger. Paul Prudhomme started that shit because he was mad at his mama for making him watch over the roux for hours - and because he was a showoff. I start my roux in a cast iron skillet on the stove, but once it's mixed up and starts to bubble, I put it in the oven at 350° and just stir it once every half hour or so. You can get it as dark as you like without much risk of burning at all; it just takes time - about three hours.
Those tomatoes just broke my heart 💔
Also, file powder is redundant when using a dark roux. They’re both thickening agents.
Yep. But Weissman did not make gumbo in this video anyway…
@@Antaios632 Three hours?? My guy, just learn to make it hot on the stove. It takes 15 minutes tops and under 30 if you burn it and have to try again. If it burns, all you're wasting is oil and flour
I can't wait to try this out.
00:49: Yes! I swore as a kid that I would NEVER add okra to my gumbo pot🤣
1:40: Costco sells packs of small lobster tails like Josh shows here. I would consider adding the tails instead of shrimp😊
7:16: He is correct. Know why? Because YOU did not have to cook it. When you show up at someone’s home for a free meal you lavish an insane amount of praise on the cook. Why? Because you did not do ANY work. And you didn’t have to wash a dish👍🏾
Josh, my friend, just remember like the song goes “It's my gumbo and I'll do what I want to.”
As long as you realize its wrong lol
Josh! I love you brother! But we need to talk.
What you did here is TOTALLY FINE. You made your own spin on it. I am Cajun 100% born and breed and give you the green light here. But a few notes.
Mixing land and sea isn’t really a big deal to anyone who is actually from Louisiana.
Then, For the love of god NO ONE. Has ever put Worcestershire sauce in a gumbo ever in life. Like ever. Idk why this is perpetuated but it’s not. I’ve asked 100’s of people and not one has said yes.
Ima request a simple, chicken and sausage gumbo from you.
Lastly filé is added after you plate up.
Much love from Louisiana.
Everybody man thank god for josh bringing heavenly good food of joy.
As being from South Louisiana, this warmed my heart
It’s mortal sin to add tomatoes in your gumbo around here but either way looks great.
Who cares? In my experience of “Cajun cuisine” it sucks anyway. This looks way better than anything I had in Louisiana
@@rossh8293 you probably went to Shreveport Louisiana and had that food lmao
@@MenialAce Lafayette or however it’s spelled and New Orleans. The only thing good was cracklin and boudin
@@rossh8293 my heart hurts for you friend. I hope you ever visit our state again you’re able to experience some better cuisine. There’s very few like it
@@MenialAce the family I stayed with made some great food. Fried catfish, boudin in sausage casing, and some kind of pork stew. It’s just when we went out to the “Cajun” restaurants I was disappointed.
It really don’t matter bud, there’s no right way, so You Deux You. I’d try it. 👊🏻
This mans approval was what I was looking for in the comments
I’m sure his gumbo taste good and I probably would enjoy it, but every fiber of my being is revolting at the tomato. Also, come on man we need that roux to look like dark chocolate not mahogany.
I read the "You Deux You" like it's actually pronounced in French and I was very confused for a moment
@@VictorDude98 pretty much “Do” with a French accent. Although it means two. 😄👊🏻
@@TheCajunNinja Yeah I’m just European so more used to the French pronounciation haha
Man just watched this whole thing. I think I'm in love 😫
Thank you!
Yet another recipe from Josh that I'll never make but thoroughly enjoyed watching
Josh: Yeah, sure a hearty soup or stew is great
Me: What’s a super stew?
I've made that mistake!
Josh, I love your videos. by far my favorite youtube chef. So I really want to know why you used mirepoix as opposed to the trinity in the stock
I made it. I used every ingredient he suggested except for the hot sauce. I use peppers instead and I didn’t use lobster. I need some adjustments to the herbs but I’m adding this to my cookbook. Love love love the recipe that Roysistersheri sauce is key in the end.
Every time he said "mahogany", it made me think of TFS, lol.
TFS?
Mahogany reminds me of Pokémon HGSS
Mahogany town also I forgot what I was gonna say
M a h o g a n y~
….Mahogany
I don't know what TFS stands for, but it reminded me of Effie Trinket's mahogany line in The Hunger Games
My desk made out of Mahogany lol
I never use okra either, Josh ... your recipe looks fantastic but it would break the bank! I'll just stick with chicken, andouille, and shrimp - no one has complained yet! Your MSG butter looks amazing so that is going to be added from now on, and thank you!
How can you make gumbo with okra?
@@arcollins040thomas8 Hey, I'm a fruit loop (plus my Dad hates okra).
Great recipe 👌
A man who challenges tradition from time to time, has a good sense of humor and loves to cook = perfect man!
That long hair is a bowwwnoooohsss 😍😎😉
THIS OKRA SLANDER IS UNNECESSARY!
*especially when you can simply place it in vinegar for half an hour if the texture isn’t your thing.
💅
Okra is gross, everyone knows it, stop lying to yourself
@@CAIDMASTEROFPYRO I like Okra though. I'm Jamaican and grew up with foods that have Okra made with them and it's delicious to me.
Or fry it.
@@GokuBlack-vt6bl I love okra as well. I get that it may not be for everyone if texture is a problem but at least there’s options to try and play with. I’ll enjoy okra however it’s given lol
I like Okra too and was born and raised on liking every vegetable. Even brussel sprouts, lima beans, and spinach.
LET'S GET READY TO GUMBOOOOO
BEST LINE EVVVVVER!!!!!!!!
This isn’t a gumbo recipe. Go look up Chef John Folse’s recipe for an easy and authentic Louisiana Seafood Gumbo.
Honestly, I’ve had a lot of gumbos but I think this the best one I’ve ever had. Especially with that BUTTER though. Weissman is a genius.
I made gumbo a few weeks ago. Shrimp and andouille were amazing together. But I really like the idea of crab in it. Gonna have to try that out next time
Just woke up, gonna make this man. Especially now that it's winter.
Yeah this was an interesting way to make it. My grandmother put tomatoes in hers too. She was from Louisiana. There are several ways. I use chicken, sausage, shrimp and crab( in the shell).
So does my aunt! I’ve never seen this combo (chicken, shrimp, crab, sausage with tomatoes and file) on any of the gumbo videos on UA-cam or cooking shows but this is exactly how my aunt from Louisiana makes it.
Using tomatoes in gumbo is a New Orleans area thing.
@@IslenoGutierrez it’s a creole thing
@@Josie-6 It’s not a Creole thing, it’s a New Orleans area thing. We of Louisiana birth and colonial Louisiana heritage are all Creoles in south Louisiana regardless of race and that includes Cajuns. Putting tomatoes in a gumbo is a regional thing, as is all of south Louisiana cooking. It’s a Greater New Orleans thing vs. Acadiana thing.
6:47-6:52 I was NOT ready, and have 🤣🤣🤣 watched like 30 times! Thanks for the AMAZING videos my fellow Texan🤠. Will definitely be buying the cookbook!
WOW, LOOKS DELICIOUS
as a Filipino, loved it when you showed the people how to make adobo! cant wait to see more filipino cuisines in the future!
Man okra is so good I literally cannot comprehend how people don't like it lol
Same! Okra is delicious
Great recipe and I like that Josh is promoting this recipe that seems difficult, but is not really. Once you get past making a dark roux (which is a lot easier that people make it out to be) it's basically like making chicken noodle soup. I'm sure Josh's gumbo is delicious, but it's definitely elevated. You can simplify it by just using chicken and sausage. If you want seafood, you could just add small shrimp. This is definitely a dish that everyone could (and SHOULD) make. I guarantee you, whatever results you get at home will be at least twice as good as whatever you get at any restaurant in any part of the world, including Cajun Country, New Orleans, or any other part of Louisiana. I have lived in South Louisiana for all my life and I have NEVER had good gumbo from a restaurant. I don't know why, but it just doesn't scale.
As a former chef myself, thank you so much for showing people that a mirepoix does not have to be 1cm dice and that a rough chop works just as well, its cooked for more than long enough to release the flavours and really speeds up recipes. New book is banging by the way!
Damn my dude, how about a "Joshua's Gumbo but Cheaper" ? 😅
That meat slapping sound with the sausages had me spit-take at work lol
Right? Snow crab and Lobster gumbo, who am I Snoop Dogg? I want the mere mortal version of this recipe
@@billypilgrim1 🤣🤣 Maybe that's the next video, "Gumbo for mere mortals".
@@scottmoore4039 lol yes!
Josh: I'm gonna make a gumbo, but I don't want mine to be any of the things for which gumbo is known. I've made a stew that resembles a gumbo base. Ta Da!
Exactly. :( With all these boujee ingredients and okra hate... definitely not gumbo. :(
damn straight, tell'em how it is.
Thank you!
In my opinion one of the most beautiful things about cooking and sharing food across different families and cultures is that each of us puts our own specific twist on it. Instead of complaining that it’s not perfectly “traditional” just enjoy the meal! Imagine how boring life would be if we didn’t have variety in our food. This is how he decided to make gumbo for this video. You can make it however you want to
This looks incredible. Don't do seafood (I have a shellfish allergy) but that MSG butter sounds like a must try.
You may like a chicken and sausage gumbo. 😋
This is the most sexual bowl of gumbo we have ever seen.
Thank u papa for gumbo.
fun fact: "kielbasa" means sausage in Polish, so when he said "kielbasa sausage" I chuckled
well who wouldn't like some sausage sausage in their gumbo 😀
Also refers to a style of recipe as well.
Ja tak samo haha
similar thing with pierogi dumplings
And with chai tea
This is very, very too much extra! I’m sure it absolutely delicious but most people are going to want a more humble gumbo. The thing I love about making gumbo it that it’s relatively inexpensive but truly delicious. I use homemade chicken stock (I have never seen beef used), get rid of the lobster use the crab only if affordable but I usually just use chicken, keep the shrimp and andouille, use less file’ powder and do everything else the same. The Cajun spice mixture is almost exactly what I use in mine. I also use the chocolate Roux and Worcestershire sauce. Okra’s sliminess can be cured by boiling separately rinsing it and then frying in oil draining on paper towels and then people can add it if they want. Making it this way makes way less slimy and adding it at the last moment also keep it from messing with the gumbo’s texture. Love the show but I also love gumbo staying humble too much not to comment!
I've always had an issue with certain food textures, okra in soups being one of the many, although fried okra may be my favorite side dish. My mom would puree okra for certain gumbo recipes just to get the flavor and avoid the texture. Louisiana native here and I would demolish several bowls of this.
Trick in gumbo is to fry it up first to carmelize it and then it doesnt have that slimy texture
Gosh, I wish Chef Isaac Toups collabs with Josh, just based on the cajun/creole usage in this video :D :D
Why do I get the feeling Isaac woulda yelled at him by the end of the video? I remember watching him correct Babish. That was hilarious.
"Okra is disgusting!" Josh, STAHP! LOL
This upset me deeply. I absolutely love Okra.
okra is life
But he's right, okra is single handedly the most disgusting food I've ever eaten, and that includes durian.
@@oberlin27 to each his own taste buds
That looks bomb
No matter how many times I watch your videos you ALWAYS catch me off guard with the singing slow-mo and I lose my shit laughing. I love you man.
Very similar to how my dad makes his! We always eat gumbo for dinner on thanksgiving using the leftover turkey and stock! Such a yummy meal that’s worth the work and time!
Yep!
Never used beef stock or lobster in my gumbo, but this looks fire. 🔥 🔥
great content for sure.
I only have to jump on the admonitory bandwagon to ask: you've never had hot, fresh, seasoned & fried okra? It's something special lol Definitely okay to load it up with whatever seafood/ingredients you can afford! That's the point of gumbo in my opinion, use what you can get your hands on. I think many that I see who were raised on gumbo are being way too harsh in their criticisms.