The Secret To Making The Perfect Gumbo
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- Опубліковано 9 лют 2025
- Gumbo is one of my all time favorite comfort foods. It's also not as hard to make as a lot of people think. After watching this video, you'll be the Gumbo expert of the family. Let's #makeithappen
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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1lb chicken thighs
1.5 lbs shrimp
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions
Lol love that you said "...other than dealing with the comments from the folks from Louisiana" 😂
He knows us folk from Louisiana take the authenticity of our cuisine seriously, that’s why.
I made this tonight and it was off the chain. My entire family loved it and said “mom this is the best gumbo you’ve made”. Wrong it’s the FIRST gumbo I’ve made. Thank you so much for all the amazing dishes you cook.
Many people don’t realize gumbo is regional. You can drive 30 mins in south Louisiana and the recipe will change. Thank you for trying our culture.
Finally, somebody commenting on gumbo with some goddamn sense
Yes! Exactly. Same goes for other cuisines.
Find the best version and make that 😊
Drive 30 minutes south of Louisiana and you're in the ocean.
@@liammay7756depends where you’re at in Louisiana, but I get the joke lol
For the ones saying they don’t like the okra slime, you could just cook the okra down some in a separate pan (with a little bit of oil) to reduce most of the slime ❤
Thank you for this. I like the taste of okra, but the slimey texture is just off-putting for me. I'm glad to know there's a way to reduce it!
@@bobtehdinosaur you are welcome!
My opinion… Any real gumbo, the okra is dam near melted away, same with the peppers and oinions
Yeah, I learned from a cajun cookbook to cook the okra down in the roux until it releases its gummy stuff, it's what makes it gumbo! People don't get it and try to add the okra later, that's not the way! Only very fresh okra works, although I've done it with frozen in a pinch. Nice demo on making the roux here though.
That’s common knowledge in south Louisiana where I’m from. A little trick that works also is add a cap full of vinegar to the okra while it’s cooking and it helps pull the slime out even better. Or you can just fry it down until the slime comes out without the vinegar if you don’t want a lil zing in your gumbo. We buy several pounds of fresh okra when it’s in season, cut it up and fry it down until the slime is out of it and then fill ziplock freezer bags full of it and put them in the freezer. That way you just pull out a bag of deslimed, ready made okra to add to your gumbos or other foods we make like smothered okra and tomatoes with shrimp and smoked sausage over white rice for example.
Thank youfor NO distracting music!! I can hear you plain and clearly. Yumm.
I love Gumbo! I want to make some myself. Watching the videos are sooo annoying because of the comments from some Native Louisiana folks complaining and criticizing! Lol even people who make gumbo faithfully will tell you that there’s a lot of different variations to the traditional recipe. It’s okay to make your own version just as long as you enjoy. Keep at it Matt! ❤
Yeah but its just some shit you just dont do like smoked paprika now i know everyone has their own version n this was trash in sorry n i fucks with his videos
@jojuancarey1547 that's your opinion and your way. It's 2024 maybe try it before you knock it. You haven't even tried it talking about trash😊
As a South Louisiana Born person, I thank you for trying to make it as true as possible. ( A lot of people don’t mix chicken with seafood) but this was one of the best gumbos from someone outside of Louisiana. It was a quick and easy version. I’m glad I didnt have to unsubscribe 🤣
So true, also we were raised a gumbo is made from the soul, use whatever to feed your love ones just add the Flava/seasoning
Not Everybody in Louisiana can cook like every young man in New York can play Basketball. So miss me with that I’m from Louisiana talk.
@@dedrickdodge452Bruh it ain’t only about cooking it. If you’re from there you know when it’s authentic based on how it’s being made/what ingredients are used. Nobody said everybody there can cook! What a silly comment smh
😂😂😂 unsubscribe wow over one recipe if you didn't like it
Yep, some folks in Louisiana don’t mix seafood and chicken while others in Louisiana do. But that’s the beauty of gumbo. So many styles and common ingredients. I eat them all.
You got okra gumbos, filé gumbos, roux gumbos (although most gumbos have a roux in addition to okra or filé, by roux gumbo I’m talking about gumbos without okra or filé that has a roux), seafood gumbos, chicken gumbos, turkey gumbos (especially thanksgiving), wild game gumbos, pork gumbos, green gumbos (gumbo z’ herbes), seafood chicken gumbos, beef gumbos and there even an old time cabbage gumbo (called gumbo chou).
Then you got many add-in ingredients to choose from depending on the style, town, city, region, neighborhood etc like smoked sausage, andouille, chaurice (also known as “hot sausage” in southeast Louisiana and “hot link” in southwest Louisiana), fresh pork sausage, fresh chicken sausage, tasso, tomatoes, bacon, boiled eggs, dried shrimp (or the dried shrimp powder), turkey necks, ham etc.
Just my 2 cents from southeast Louisiana.
I’m from south Louisiana, born and raised and I’m not gonna scold you in the comments like some of us from Louisiana do. But I will give some helpful recommendations in authenticity to help you make it more authentic and protect you from such comments. It’s up to you if you want to take or leave it.
Try this out:
1) First thing you want to do is fry down your okra in a few tbsp of oil until the slime is removed, set aside. This will take a good while. You must do this as we all do this, you will get crucified by my Louisiana brethren in the comments if you don’t.
2) Then in a separate pan that is not non-stick, brown your meats and reserve. Brown outside if chicken but leave inside mostly raw. You don’t want non-stick because you need the brown bits to develop on the bottom of the pan, that’s the flavor. That can’t happen in a non-stick pan. Alternately, you can make the roux first and then add the trinity and cook and then the meat like was popular in the old days, but it’s less flavorful that way.
3) Then add your trinity to the pan (it’s called the Holy Trinity, rather than the “Cajun Trinity”), and you want to get up all the brown bits at the bottom of the pan. In my part of Louisiana we call those brown bits gratton (said grah-TAWN with the french nasal n), it means scrappings in French. Then you set the trinity aside.
4) Next is time to make the roux and build the gumbo. The roux should be equal parts flour and oil and look like wet sand when you first start cooking it. It will thin out as you cook it, you don’t need any more oil. That was way too much oil you used. The color you want depends on which region of Louisiana you want your gumbo to be like. You want a gumbo from the New Orleans area? You want the roux the color of a penny, a red-brown rust color. You want a gumbo from the Acadiana area? That roux will be dark brown color the color of chocolate.
5) Once you have your desired roux color, pour in the stock and seasonings (except for the Worcestershire, Worcestershire gives better flavor toward end of cooking) and simmer for 1 hour (no trinity or roasted garlic yet, peak time for flavor release for aromatics is 45 minutes, any longer they start to mellow and become less flavorful).
6) After 1 hour of cooking the roux, the stock and seasonings have become one and deeply integrated, so then add your trinity and roasted garlic and cook 15 min.
7) Then at the 1 hour 15 min mark, add the Worcestershire, the sausage and the boneless chicken thighs and cook for 10 min. If using chicken on the bone, add to the pot at the 45 min mark as it must cook 1 hour total.
8) Then at the 1 hour 25 min mark, add the okra and cook for 15 min.
9) And lastly at the 1 hour and 40 min mark, add the shrimp in the last 5-10 min depending on size until they turn pink and are done. Total cooking time is about 1 hour 45 min to 1 hour 55 min. This gumbo you made blends seafood and chicken, which is more commonly a sight in some New Orleans-style gumbos rather than the Acadiana area. Being this is the case, tomatoes are acceptable to add if you like in this gumbo because it’s a New Orleans-style gumbo. Tomatoes are only okay in New Orleans-style gumbos. Don’t attempt to add them to an Acadiana-style gumbo.
10) For best results, let gumbo cool for about 30 min to 1 hour to marry its flavors and not be so hot that it mutes the flavors on your tastebuds. Once slightly cooled, you MUST skim the gumbo. This means take a large cooking spoon or ladle and skim the top of the gumbo to remove the excess grease that came from the sausage and the roux. This step is mandatory. A turkey baster can work too.
11) Serve with white rice and top with Louisiana style hot sauce and serve with a side of potato salad and toasted french bread slathered in butter (or cornbread if that’s not an option). If you want to be one of the more adventurous types, put the scoop of potato salad in the gumbo like the brave few in Louisiana. If you want to be more normal, eat the potato salad on the side like most folks in Louisiana.
12) Enjoy.
This will keep you safe in the comment section from my fellow south Louisiana brethren that are not so easy on the comments as I am.
Went through several recipes and I have decided im going to try this one lol will come back after dinner!!!
Gutierrez had time today.
I want to subscribe to you. Please make a video. ❤❤❤❤❤
LOOKING GOOD. Folks gumbo is the roux and the trinity...anything thing else is to your preference. No rules just in enjoy. Alot of times the true new Orleans flavors are hard to find.
So true, the trinity and roux is the soul of gumbo. I make my momma’s recipe and I love it more than any I’ve ever had. She was from South central Los Angeles lol
Hi, Mr. MAKE IT HAPPEN, Southern woman at heart FLORIAN parents. I was taught how to make gravy the same way. I'm making this dish for Xmas and your peach dump cobbler for dessert. Thank for the Idea It just going to be my husband, son and me. Yes I made your biscuit, egg and sausage casserole for breakfast.😋😋😋😋. Drop the folk, napkin, I usually don't go back for second. My husband and son love it, my son is autistic and don't like eggs and he enjoy it. So thank you, Have a MERRY Xmas and a safe and Happy New Year 😊
I’ve seen lots of people make gumbo different ways well I was taught to make roux when I was 12 years old and now I’m 67 years old,I still make it every chance I get.Everyone knows as my mother told me if the roux not good the gumbo not good.My mom taught me but not my sister at 12,I would say to myself why I always have to make it,45 minutes on my feet my mom had a plan cause if she taught me she knew she would have gumbo the rest of her life yes she did until 97 years old.RIP MRS.CELINAROBERTS her pride came from Louisiana born n raised.Thank you for teaching me love honor and respect mama #HAPPYMOTHERSDAY and Thank you for introducing me to the best husband in the world 🌎 we we’re together 38 years and now he resting with you.#RONALDDIETZ my love for you will never end.
I’m from south Louisiana and when I evacuate out of state because of a hurricane, I teach all sorts of out-of-state people how to make a gumbo.
I never understood why some people have a problem with okra. Its such an...inoffensive vegetable on its own and to me its what gives gumbo its unique hearty texture that envelops the rice. Anyway great recipe!
Some people just don't like it or know how to cook it. I don't put it in mine. I'm just not a fan of okra. All it does anyway is thicken the roux up..
I’m from southeast Louisiana and I love okra in a gumbo. One of my best gumbos is a shrimp okra gumbo and my seafood okra gumbo is next level. But not everyone loves okra so preference is personal.
Gumbos developed as a class of soupy stews in Louisiana over the centuries and some gumbos don’t have okra while some do. This comes from the okra being seasonal. Okra is a summer vegetable and before refrigeration, okra was not available mostly in the winter (some did dry it, but its texture was not the same and not preferred) so during the winter months, gumbos would not have okra in them and filé (ground sassafras leaf herb) would take its place.
The most important step in adding okra to a gumbo is to pull the slime out first. I do this by frying it down in a pot in large batches until there’s no slime and I freeze it in gallon size ziplock freezer bags, all ready made for making a pot of okra gumbo or other south Louisiana dishes like smothered okra and tomatoes with shrimp and smoked sausage when cravings call for it.
It's Sunday morning here in DC and raining. So, I could use a bowl of gumbo. It looks good.
Mr. Make It Happen your gumbo looks great man.. You putting all the ingredients together was great.. Your veggies, chicken broth, creole, and sauce was great..
I wish I Had a Bowl of that right now,that looks absolutely delicious!!!👍👍❤️❤️🙏🙏😮😮😂😂🤩🤩🤗🤗🎊🎊💕
2:19 best way to not burn the roux is to do a figure 8 in the pot while stirring with a flat spatula, preferably wood. But wood is not needed. Stirring in circles can leave some of the roux from moving, figure 8 grabs it all and keeps it all moving. Also turn the heat off 5-10 minutes before you get to the end.
Great job! This is exactly how I make my Gumbo except for the okra! (LOL! ) But growing up my Mom and Granny always made the seafood version which I am not a fan of so I learned how to make the chicken and sausage version and I tolerate the shrimp for my husband.(LOL!) I am from Louisiana and Gumbo is whatever makes you happy! Everyone has their own recipe and that is fine. There are so many variations of Gumbo from people all over the south not just Louisiana, it is whatever is good to you and your family!! Happy Holidays to you and yours, keep up the good work!!
My mom used to work weekends with my aunt at a Cajun restaurant (the owner was. Cajun) I love gumbo, jambalaya, etc. It warms the soul.
Love it!!
Tip for Okra management. Pop some okra in food processor until a paste. Heat a skillet, add some oil. Cook your okra until it dries out a bit. Add it to your Gumbo. Will thicken it up , no slime and great taste.
I'm from New Orleans and eaten a lot of gumbo in my life... but I've never made one myself. I just followed your video and it turned out AMAZING - and I got a lot of compliments on it! Thanks for posting! I also had to search for a good video out of a lot of different YT videos and this one ended up being the best video as far as explanations.
I’m from Louisiana and I approve this recipe 💯 🔥🔥🔥
I was looking at this video and thinking if I can do this, I am canadian, bought everything, finally cooked it. I had some bay scallops on hand so I added to. Served with jasmine rice. Fantastic! My husband licked the plate😮 will do it again, very tasty, Thank You! ❤
Nice recipe. I cook my sausage in the same pot to add flavor before making my roux. Also add my seafood to the pot last. Like he said. It's many ways to do it.
Say bruh, you did a fine job. New Orleanian and caterer here and we're obviously very passionate about our cuisine so please don't take the critiques to heart. I did chuckle at the comment about us coming at you in the comments...lol. I'm not like that though. Do your thing. Make it your own and if you enjoy the end product then that's all that matters. If you want advice just ask. Love your channel bruh.
That Zatarains Gumbo File powder does help thicken it up faster.
My husband and I made this last night and Oh my goodness it was absolutely delicious!! Followed the recipe exactly!! Best gumbo I’ve ever tasted hands down ❤❤❤
You’re right about the comments from ppl from Louisiana. I’m from Louisiana and I squinted all the way through this video 😂🤣 looks good.
🙄
@@vetgirl71 😝
Someone passed along your video and it was my first time making gumbo….it came out delicious!!! Fire recipe and amazing comfort food….the itis is already kicking in LOL! Thank you sir for posting this amazing comfort food recipe, added it to my food favorites playlist! 🔥 🔥 🔥
I had duck gumbo one time, and it was delicious. I don't even like duck, but this was absolute fire!
Looks delicious I never had or made gumbo now I am going to try it
It’s amazing. If you do it right you’re going to love it.
I've always made roux with butter instead of oil. Cook it down to a thick, rich brown paste then add chicken stock.
I think your seafood gumbo recipe is the best one and easy to learn. Thank you ❤️ ❤❤
Looks amazing!! Thank you for sharing this recipe with us!! ❤
Dude, I just made this and it was incredible. Thanks so much!
Thank you so much for sharing your delicious recipes. I made this gumbo yesterday and it came out good. I made it extra spicy 😊
Thanks for the recipe and video. My first time making gumbo and it was delish. Better than some restaurants I’ve had it at.
Just made this. Came out incredible!!!!
This is the third recipe of yours I made and omgggg every one has been a BANGER. I made a seafood boil yesterday and used the stock from that, this is even better than the boil. 🤤🤤🤤
Delicious!!!! Alright alright alright… Made this dish and added crab meat with all of the other protein.
Nothing short of amazing. The family LOVED LOVED LOVED the meal.
Note: I love Okra in my gumbo as well but to cut down on the sliminess, I pan fried it before adding to the pot.
Comfort food at its best.
Thank you!!
That’s how most of us in south Louisiana get the slime out of okra, we fry it down in a pot with a bit of some oil. You can add a cap full of vinegar which speeds it up, but if you don’t want the lil zing in your gumbo, you can leave it out. I leave it out because I like my zing to come from hot sauce in my bowl, so I just fry it down until the slime is gone.
In my house, during summer we buy large amounts of fresh okra and cut it all up and fry it down in large batches in a big gumbo pot until the slime is gone. Then we bag it up in gallon size ziplock freezer bags and freeze them so we have ready-made okra for our okra based food dishes like okra gumbos or smothered okra and tomatoes with shrimp and smoked sausage served over rice or just a simple okra and tomatoes as a side dish.
Made this tonight and it came out PERFECTION!!!!
Followed this recipe. It turned out great honestly! Thanks for such a great video
I just made this last night.
Very good young man.
Gumbo looks Delicious 😋 and Tasty 🤤, Happy Holidays and Blessings 👍🏻👍🏻
Brother man haters, gonna hate. Your gumbo looks spot on. Don’t listen to the naysayers in the comments. If they could do better, they would. But they can’t. So don’t worry about it.
I'm making this today!! LOOKS AWESOME!!
I had Shrimp gumbo in New Orleans and it had a lot of other meats and seafood in it such as crab crawfish Reddish a rice sausage and an incredible sauce that was served over rice. The spices were used as a flavor enhancer and I have never had any gumbo even remotely that good since.
You are very good at explaining what you are doing. Good voice on your part!
Oh the roux is nice!!! Great job Matt❤
Super nice looking dish. It usually looks muddy and blah but yours looks delicious! I love gumbo❤
Looks delicious
Can you PLEASE DO FRENCH ONION SOUP BIG DAWG
I smelled the burnt popcorn smell you mentioned, but didn’t realize what that meant. (Watched this video while waiting for it to finish) About to sit down to my first attempt at making gumbo. Hopefully having it be burned won’t ruined it too much 😅
I’m from the east side of the country in Maryland. And I have always heard that roux is the business, it’s what makes the difference. Folks in Louisiana and New Orleans take the roux seriously. Don’t burn it! And take your time with it.
Wow, made this tonight (2nd time making gumbo), and holy crap. I get the hype now. Didn’t have cajun seasoning so pulled out the Meat Church Holy Voodoo seasoning for the gumbo and chicken searing. Turned out 🔥🔥🔥!!
I’ve heard for the okra if you pan fry it before hand it takes away the slime and then put it in. I’m trying it tonight for my gumbo recipe
blessings brother
I love gumbo, I truly want to make it, I've only made it once long time ago with my friend next to me who showed me how, I am a soup maker and I am afraid I would mess it up if I made this at work. It intimidates me 😟👍😟
I just made this and it is Delicious!!! Thank You so much, I will be subscribing 😊❤
Hello Mr Make it Happen.. Another one!! Good ole' Gumbo. Thanks for your rendention of Gumbo. Looks bomb. Enjoy! 💣🐞🤗🤤❤️
Whenever I make gumbo, I just use my saved bottom brown from my fried chicken and pork chops I cooked. Easy roux for me!
that looks real good,
Don’t worry about comments Matt…keep doing your thing brother!! Awesome!
This looks so tasty! Thanks for sharing!
Looking good!
That roux color is SPOT ON!
LOVED "NO FLAVA LEFT BEHIND" YA DOING GREAT BROTHA, BETTER THAN SOME OF THE SOUTHERNS
Looks so delicious 😋🔥🔥👍
I saw Gumbo in a TV series, looked soooo nice. Im not the worlds greatest cook, but am gonna give it a try.
I'll have to make some before Christmas.
Making this with all of it plus crawfish chopped up in it 😋 cant wait
So learned something new…to precook the meats except of course for the shrimp.
i will make this. yum
Hmm, Hmm, good. I am having a family reunion next Sunday. I know what to cook now. Thanks for sharing.
Great gumbo, i put my chicken &sausage while cooking the gumbo. Bone in ...makes a difference. ❤
It's going down tomorrow!!!
Wow,, can't wait to try this recipe!
This looks a of faster than the humble I've tried to make-up I normally buy the roux in the packet though. You have really got to love cooking. It's really a high-profile these videos took me though because they make it look so easy-to-use. Ok think okay that looks like it'll take an hour or an hour in a half-hour then it's like 4 hours later and it feels like I'm in the pot. Your recipes have never disappointed though- thanks for sharing your gift with the world.
It is possible to eliminate all the slime that is caused by using okra in your gumbo by cooking it in a separate container and drying out all the slime prior to adding it to the gumbo. I never liked gumbo with okra due to the slime it produces until I realized the slime can be cooked out first. Now, it’s a staple in my gumbo but the slime has to be cooked out first.
It's not slimy in the gumbo
@@lgaines4086 the gumbo I had with okra that wasn’t cooked prior to was extremely slimy but I know the could come down to preparation and maybe the person who made the gumbo with okra didn’t know what they were doing. Going forward I gotta cook the slime out of mine because I don’t want to chance it.
Sauté them in some oil, olive oil, or vegetable oil and let them cool before putting them in your gumbo. When I do make the okra one I sauté mine in bacon grease.
This is delicious! Increased the shrimp and decreased the chicken in mine, but otherwise kept the same recipe.
Looking good
There's always more than one way of doing things. This recipe has some similarities to my family's recipe, we might try it.🤷🏾♀️
Looks so good!
Ad a large spoon full of potato salad in your bowl of gumbo, will take it to the next level!!
Looks delicious 👍
We making Gumbo for Christmas dinner just leaving out the seafood 😊
Hi Chef MIH,
I was thinking 🤔 the other day to make some combo and this dish looks interesting! 😊🥰
Just EXCELLENT!!!
Hi love this where did you get that pot from
I tried it. and my casserole pot exploded
Amazing! 🔥❤️
The popcorn smell is not the end of the world. It adds to the flavor. It will be amazing. Do not through it out if it smells a little burnt.
Made this tonight it was delicious. Used chorizo instead of andouille.
I’m British and having my first go at proper gumbo right now. I had it in Michigan about 10 years ago and really liked it. I thought I’d been making it ever since but from watching a few videos, I think I’ve more been making a Cajun fish soup type thing. Got a bit scared doing the roux. I’m used to making bechamel or white sauses but never anything that dark! I’m not sure you can buy okra here so I left that out. I did put tomatoes in because the first recipe I looked at said to (I found this video halfway through cooking!), have I ruined it? PS Worcestershire is pronounced wus-ter-sher. I’d strongly recommend a trip to New Road to watch Worcestershire play cricket if you ever get to visit England (even though I’m a Lancashire fan) 🏏
Many ways to make gumbo. Some are family recipes. "This is the way WE do it" kinda thing. Cajun grandaddy used turtle, duck, gator, crawfish and the likes. What i don't like is slime. I fry okra in oil til the slime is gone. Then dump it in. 🎉
My father used to fry his okra too with a little cornstarch and cornmeal to cut down on the slime. I still use his method and it works very well.
Cant wait to make it. Im from Ohio the home of the original Gumbo!!!
J/K
Super Bowl bound❤❤❤
Potato salad is the best side to add to your gumbo
I use butter instead of oil for my roux. Better taste
Me too 😊
Do you have a discount code for your spices you sell? 😊
Jasmine or basmati rice and fried cornbread
Wait I almost spit out my drink. What did you call Worcestershire Sauce?🤣 5:57
Heard that too 😂😂
My Cajun grandmother always fussed about "Yankees" ruining Cajun food. You did pretty well.
Looks good mane