Raise your hand if this is now your family gumbo recipe. I can't even imagine how many generations will be enjoying this technique and process for decades to come. From all our great, great grandchildren who haven't even been born yet, thank you Charlie 😊
@@teresasmith2413 "Take my money!" I live in Nola and every time I go to the grocery store I hope that I run into him just so I can pay for everything in his cart. What the world needs more than anything right now is Mr. Charlie Andrews.
I know right lol! I had to explain everything so other people can understand how to make this type of dish. People think they can put anything into it and it doesn't work that way! You're welcome!
This is the Absolute Best instructional video on Gumbo I have ever seen. Great thorough work on this! Thank you for creating this great piece, as well as your other two Gumbo videos.
@@CharlieTheCookAndrewsyou’re work has definitely paid off because it’s what 5/6 years later and it’s still very helpful/relevant and I can’t wait to make it ! ❤️
@fuckwlele8042 Where has the time gone. lol I appreciate the compliments, and I'm happy this video is still helpful even after 8 years. Thanks so much for sharing!
The majority of tips you mentioned is great advice for ANY recipe!! It's highly important to make at least 90% of your meals from scratch. But, of course strive, for 100% from scratch meals. Cooking from scratch is like cooking from the soul, Soul Food. Yea its time consuming BUT It's soothing, calming & absolutely delicious!!
Right I agree! Sometimes I have to admit it can be hard. I like my whole 12 grain bread. Yeah cooking from scratch is healthier! It may take a lot of work but it is well worth it in the end plus you get good benefits from it! :)
NiCole Sky , I agree to make foods from scratch. I went home Thanksgiving 2017 and me and my sister and a younger relative made the deserts from SCRATCH and it Blessed me because I have been wanting to go to a function where REAL HOME COOKED FOODS WERE SERVED. Everything was homemade and EACH Pastry was melt N Your mouth Delicious with the same TASTE I experienced when MOMMA and my AUNT and other friends and family members Prepared many many years ago. THANK YOU and CHARLIE!!
Sir, you are undoubtedly the best chef instructor hands down. Your cooking videos are clear, concise and to the point especially when getting right to the minute cook time. I will always be a fan of Charlie (thecook) Andrews because you breaks everything down and takes the fear our of cooking. Thank you for posting this tutorial.
For true. He really is the best New Orleans food instructor on the internet. It makes me so happy to see how many millions of people that he's taught and how many more are out there enjoying his magnificent creations every day. What a real, solid dude. We love you Charlie!
Thank you for taking me back to my roots. As a New Orleans Native. My mother passed the recipe on down to me. she never used chicken and shrimp stock from scratch. Just water. Even though she has been doing it for years. It was still delicious. Now i see why you use it. I will use chicken and shrimp stock from scratch. To see how it will taste. Then i will continue to add that to the gumbo from now on. Love the personality and presentation....subscribed you with no hesitation. Thank you Charlie.
Hello Heather! I'm so happy to hear from fellow New Orleans natives like yourself. I'm glad that you were able to learn a thing or two about Gumbo especially with the usage of the stocks over water. Stock gives any dish a good flavor and I'm glad that you are going to give it a try soon! Thanks so much for all the compliments and for subscribing of course I really appreciate it! You're welcome and let me know the results of your gumbo when you're done!
I'm just another fan of Charlie's but I love to see how many people share his food with their families.lord knows I do and one day my grandchildren will continue to share that same love long after I'm gone. Here's to you, Charlie! We love you 😊
This video/ you inspired me to make my own stock for a year now. I am making your gumbo version for my family the second time ever and they love it. Thank you.
Great informative video! In my family there are two types of gumbo, file gumbo made with a roux and okra gumbo made with a tomato base. I noticed your crabs were clean. You'd be surprised how many people just throw their crabs in the pot without scrubbing that dirt off! I've seen greasy, slimy and dirty gumbo outside of New Orleans. BTW your roux is on point! LOVE your videos! Thanks for sharing :-)
Thanks a lot! Yes there are different types of Gumbo like the okra gumbo and the file gumbo! Yes I always clean my crabs and shrimp before I add them into my Gumbo! Wow well you know those out of town people don't be knowing what they be doing when they make Gumbo. lol You should see some of these youtube Gumbo videos LOL
Yessss! I'm a product of tomato and file based gumbo too! I love it! I'ma going to try both in one potential to be this year! I'm also going to try chicken gizzards an stock thanks to Christ Jesus for chicken and herbs and Charlie for his Sense of taste 😁
This is the best video I've ever seen. At first I was like oHH NOO! But after watching and listening in its entirety, I have a new found respect for you and my approach to cooking. Thank you so much for your passion and knowledge.
You're welcome Sasha! Not a problem. I has explain alot of things in this video especially what to add into a Gumbo. New Orleans people are very particular on what we add in our Gumbo. This is one of my hardest worked on videos.
I've never been to New Orleans, but I'll have to take a trip to really experience all that you speak of. Cali folks really don't know this recipe!!! Thank you so much
Oh yeah absolutely! There's this festival down in New Orleans called the essence festival where it celebrates African american culture and it is The largest event celebrating African- American culture in the United States. Food, music and all sorts of events goes on during the essence festival. Look it up on Google!
I've always wanted to go. I just looked it up & looks like I missed the one this year, but God willing I will be there next year! And hopefully I'll be able to meet you also, Thank you!
Thank you so much, I tried this recipe out on my friends, I followed your instructions to letter and now they can't stop talking about it. A smashing success! God Bless you Sir!
Thank you for this video. I read Chef Prudhommes cookbook and he recommended making stocks but...It seemed so involved and I didn’t have confidence that I could do it. Thanks for demystifying it. I like that you don’t take shortcuts. Many chefs on UA-cam just assume knowledge - that viewers know how to make this or that or understand the rationale behind why you’d cook one way and not the other.
Also, THANK YOU for discussing how to properly cook okra. It took years for me to eat okra because most people don’t cook it in a way that counters the slime. Before last year, I thought okra was nasty. I know now that it isn’t. Most people just don’t know how to cook it right. I agree with you about frying oil out of the sausage. I thought it was mainly for texture but you’re correct- the meat should be cooked to minimize the oil content that’s unhealthy and adversely affects the gumbo. I like that you addressed time management. The most daunting thing about making food like this is the prep and cooking time. I prepared myself to be in the kitchen all day but I see it doesn’t have to be like that. Sorry for making this so long. Lol. It was just so difficult looking for a proper cook that specializes in La cuisine on here. I haven’t tried a recipe yet. I’m just learning. Thanks for creating this channel.
You're welcome! I haven't watched this video in a minute. Yes I never understood why people say that they don't like okra in their Gumbo. Majority of people I've talked to said that the okra had slime in it! It's okay! Happy to hear that you enjoy my channel and that you've learned somethings while watching this video. Thanks!
Dude, I consider myself a pretty darn good cook but Charlie gave me so much confidence to make dishes that I would have otherwise never even attempted. I couldn't agree more and it's so cool to have a guy like him that really levels the playing field and makes everything so approachable. His creations will live on in my family for generations to come.
Thank you so much Charlie for this Gumbo 101, I love this! I learned a lot, like the darker the Roux the more flavorful and the better it looks .. today I made the best Gumbo ever..I think I watched your videos a dozen times lol .. God bless you always 😍
Just wanted to say Charlie I'm a big fan of your cooking videos, this one particularly taught me new ways to make my gumbo that I never thought about experimenting with like making a darker roux, using fresh ingredients instead of frozen ingredients, etc. Gonna try using your recipes for chicken and shrimp stock and frying my okra this time for the gumbo I'll be making during the holidays.
Hey there! I am happy to hear that you enjoy my videos and that you are using this video as a guide to help you make a good pot of Gumbo! Awesome! Let me know how it turns out! Thanks!
I'm so happy you stressed what ingredients not to put into a gumbo!!! I'm from Alexandria, LA., but I live in Houston. You would not believe what they call gumbo here!! I told one restaurant " this is not gumbo and you need to call this something else". Then I demanded they bring me the menu back so I could see if I wanted to order something different. I'm from Louisiana!!! I cannot be fooled when It comes to cajun cooking or cajun foods
Yes, absolutely. Oh yeah, I've heard some stories about the dishes they been making in Houston. lol ha ha ha ha. Oh wow, lol What an experience that was. I would have said the same thing!
@@CharlieTheCookAndrews the food is horrible 😫!! The 5 years I lived here I've eaten at one restaurant that I loved in Sugarland, TX. called "The Roof". Amazing brunch menu but the dinner menu is horrible
I am new to this channel and I just wanted to say you make a really good teacher. You are so detailed in your instructions and you explain why things need to be done a certain way. Great job.
Are you a teacher ...you broke that down like a first grade teacher love ❤ it and my family tore that Gumbo UP for two day ...nothing left not even the juice ...thank you
Coming through to say Merry Christmas Charlie brotha you are the GOAT of Gumbo imo. It’s Gumbo season for my family so I’m just brushing up on my favorite chefs 🥰
I watched it again, because I am learning something each time. Thank you, Charlie Andrews for allyour presentatios cooking original New Orleans cuisine. God bless you and your staff for the invaluable teaching.
Making my first pot of real gumbo this Christmas, I made roux already, and have in a mason jar in the fridge. Thanks for the videos and have a blessed Christmas.
I love your video on all instructions on making and storing your food, Charlie I wish I could next to you, thanks Charlie for your beautiful spirit, Love and Have Bless day, Ms Pat from Desoto TX
This is an EXCELLENT video. Everything explained well. And you anticipated viewers questions. You can tell this, by the amount of information given. The only way to mess it up aftee this video.. Not paying attention. I've seen this before. But good teaching is never, boring. Thanks so much Brother. As always, Much Respect. Peace always.
I've never made or even had gumbo because I'm not a soup person. I'm more of a stew person but gumbo looks like it's nowhere near a soup or stew. It's ...different. Now that it's hot pot season this looks worth a try. I hope I don't mess up the roux. Great video once again. Very educational. Thank you!
Charlie, you broke that right down like any good cook instructor does! I needed this lesson and I'm more inclined to make a nice big pot of gumbo now. Charlie, you go man!!
Thank you! I try my best even though I did miss a few pointers about adding tomatoes and the cajun and creole gumbo but hey I don't eat tomatoes in my gumbo anyways! :)
You're Welcome! Awesome! Glad that you have a better understanding about making a gumbo! Now I did forget to mention about adding the tomatoes and the cajun and creole gumbo. I don't consider my Gumbo as such. It's just New Orleans gumbo!
Great video Charlie!!I personally dont use Tony Chacerie seasoning.I think it's just a colored salt.Its mostly salt in it but to each his own.I use the zatarains crab boil that comes in bags.For a big pot of gumbo I will use 4 bags some might like to use less because the crab boil bags is what gives it a kick!!Like you said a seafood stock from shrimp heads makes a big difference instead of the store bought stocks.Great video!!
Thank you so much. My aunt Joannie Jefferson of Louisiana taught me to make Gumbo but I'd find myself stirring for over an hour (on low heat), then getting upset and turning up the flame an in minutes getting that chocolate color, now I know... that color can only be achieved on medium high heat, her recipe is similar, minus the okra... you broke this video down... from the rooter to the tooter, a 3yo can follow along... Thanks
Wow, thank you! I learned so much by watching and paying close attention. I usually make gumbo for Christmas. I am so excited to make it again this year.
Chef, my husband and I made your gumbo last night on New Year's eve and it was delicious!... looking forward to eating more today! Thank you for the detailed and delicious recipes!
You know it's always gonna be better on day two. I'd love to try his gumbo that I've made so many times already on day three but it never lasts that long 😆
Wow, you're amazing! I!! I have learned so much from this video. I appreciate your thoroughness. Very intelligent! I love all your videos. Thank you...
Yo Charlie, check this I don't want to come off as this weirdo stalking you. But I'm trying to get the best tasting recipes. I have watched others make these recipes but I know that your recipes are close to how My mom make them. But why did i laugh all the way through your gumbo 101 video where you referred to how other people make their gumbo. Your gumbo recipe was how I came across you and your videos. Thank you so much for your labor of love. This is going to be the first time I've made gumbo by myself. Imma big girl now. I normally, watch and cut up all the seasonings, cook and prepare the meats and be the one who running in and out of different stores trying to find certain items. Pray for me Charlie.
Hello Sherrhonda!!! Oh yeah I had to explain why we do what we do when it comes to making our Gumbo. Us Louisiana people do not play with our food foreal. Oh yeah absolutely. I had to throw some shade at some people for making their gumbo. LOL Gumbo is not supposed to be white. Sorry not sorry. You'll be okay. It is possible that you will find the items to make the gumbo.
What a great video! I will be using these tips the next time I make my family some gumbo. I getting hungry! I wish I was in New Orleans right now! You are so much fun to watch. Great job!
Happy to hear that you enjoy my videos. There's several different types of Gumbo. Chicken and sausage, seafood, file, okra. Those are the ones I can think of.
You can also boil the slime out the okra as well. My mama says "boil it till it's non existent!" lol thats if you're using a non wet roux tho...Charlie you got me excited for fall!!!!! Keep em coming brother!!
I've heard about that! The packaged okra is difficult to get the slime out by boiling than using fresh okra! Awesome Amber. I'm excited about fall as well. Weather going to be nice and cool. Won't be all hot and stuff! Thank you! :)
Hey Charlie! I’ve been following your channel for years and have been making your pecan pies for my grandma ever thanksgiving. I just tried out your gumbo recipe. It was great! I just wish I was from Louisiana so I could get some better smoked sausage and seafood lol.
Hey Wesley! Wow that is awesome. Happy to hear that all of the recipes you've tried were a success. Yes that's understandable because the shipping of the seafood is so expensive. Hopefully if you ever visit the city you can stop at one of your seafood places and buy a few pounds of seafood to freeze and take back home with you.
You make your grandma homemade pecan pies for the holidays? That is so sweet. Literally and figuratively. That's too cool, man. Nothing says, "I love you" like some authentic home cooked food. ❤️
LOL You're Welcome! I did forget about adding tomatoes and the cajun and creole gumbos but what the heck. I don't add tomatoes anyways lol you have a great day as well!
Just started to watch ur gumbo video I must say u is the very first person I really enjoy ur videos I use to live in Louisiana many yrs ago I love that cajun cooking I'm originally from Germany I love me some gumbo but I'm scared to make it
Some of the best advice I've heard so far for making gumbo. And I always boil the heads of the shrimp for the stock as well. Only thing is I don't use okra because I don't like it. Call me strange lol, but just can't eat that stuff. 😂
I appreciate the compliments. As far as the okra goes when it comes to a Gumbo, the flavor isn't strong at all and will be overpowered by all the other flavors of the ingredients added to a Gumbo. You're not strange at all. Just your personal preference.
I was looking at all these gumbo videos thinking...”that don’t look like my mammas or grandmas” but you sir got it correct! Right down to the shrimp stock THANK YOU so much for doing it right.
You're welcome Holly! I actually have 2 recipes for Gumbo. I have the chicken and sausage Gumbo and the New Orleans Gumbo. Both are my hardest worked on videos! You're welcome!
I know right! the holidays are right around the corner! You're Welcome! Awww thanks! Yes I was supposed to do some breakfast recipes. I remember I did promise that in my birthday video! I'll be working on one soon!
Either you buy new kitchenware every week, or you keep your kitchen immaculately clean. I've never seen a kitchen so consistently clean. I mean, every clip from every video not a towel, dish or pot is out of place or dirty. You'd talk about me bad if you saw my kitchen and I thought it was clean! LOL
I keep my kitchen clean all the time! When I cook or bake. Work is not done until my kitchen is clean. If I'm not cooking the kitchen will stay clean. I'll just have to wipe off a lil dust off the stove and it'll be shinning like brand new again! Ha ha ha ha Well I've seen my fair share of kitchens! The one I just seen a few days ago I was like OMG how can people cook, bake or even EAT in a dirty kitchen like this. I mean it was literally a mess. One of the worst I've ever seen lol
I think you must spend a lot of money on your food and cooking supplies. Do you have a regular job or is that income from your channel? Sorry to be so nosy but can't help wondering!
I just want to say thank you for your help I don’t live in Louisiana I live in Texas but I love Louisiana food And I’m trying to learn how to make it but I want to do it right and not poor quality Or half ass
Excellent Videos. Your seafood gumbo and roux instructions are the best on youtube. A couple questions: Can we use the fat from browning the sausages to create the roux? Or would that be too much of a sausage flavor for the gumbo? If we have leftover chicken and shrimp stock, should we use that for making the rice?
Thanks a lot Kavi!!! That's a good question. Not sure if it will work. I have done it before with poultry. Make sure the chicken and shrimp stock are enough for the recipe!!! Let me know how it turns out.
Raise your hand if this is now your family gumbo recipe. I can't even imagine how many generations will be enjoying this technique and process for decades to come. From all our great, great grandchildren who haven't even been born yet, thank you Charlie 😊
I know right. lol You're welcome!
It’s my Gumbo Bible honey Chile. 😂😂😂 He - Charlie-should charge for this recipe and all this detailed instruction!💪💪💪
@@teresasmith2413 "Take my money!" I live in Nola and every time I go to the grocery store I hope that I run into him just so I can pay for everything in his cart. What the world needs more than anything right now is Mr. Charlie Andrews.
Gumbo is a labor of love. If you’re using a shortcut-it’s not gumbo... love this!!!
I agree with you Rebecca! Happy that you enjoyed the video! :D
Bruh, you broke that ALL THE WAY DOWN. Love it. Thanks for this video.
I know right lol! I had to explain everything so other people can understand how to make this type of dish. People think they can put anything into it and it doesn't work that way! You're welcome!
Sonchray macey
@@CharlieTheCookAndrews 💯lol when you said the wiener and followed with the yuk I died 😂😂
Hi Charlie, I’m a Native New Orleanian and your recipes are wonderfully prepared and explained. Keep up the great work.
Hello there. I appreciate the compliments. Happy to hear that you enjoy my videos. Thanks!
This is the Absolute Best instructional video on Gumbo I have ever seen. Great thorough work on this! Thank you for creating this great piece, as well as your other two Gumbo videos.
Thanks a lot Juan! I put a lot of work into this video as well as my other two Gumbo videos! You're welcome!
Bhn
@@CharlieTheCookAndrewsyou’re work has definitely paid off because it’s what 5/6 years later and it’s still very helpful/relevant and I can’t wait to make it ! ❤️
@@CharlieTheCookAndrewsIt’s excellent.
@fuckwlele8042 Where has the time gone. lol I appreciate the compliments, and I'm happy this video is still helpful even after 8 years. Thanks so much for sharing!
Masterfully edited and produced. Straight to the point and no unnecessary filler. Just like your food!
I appreciate the compliments. Thanks!
The majority of tips you mentioned is great advice for ANY recipe!! It's highly important to make at least 90% of your meals from scratch. But, of course strive, for 100% from scratch meals.
Cooking from scratch is like cooking from the soul, Soul Food. Yea its time consuming BUT It's soothing, calming & absolutely delicious!!
Right I agree! Sometimes I have to admit it can be hard. I like my whole 12 grain bread. Yeah cooking from scratch is healthier! It may take a lot of work but it is well worth it in the end plus you get good benefits from it! :)
NiCole Sky , I agree to make foods from scratch. I went home Thanksgiving 2017 and me and my sister and a younger relative made the deserts from SCRATCH and it Blessed me because I have been wanting to go to a function where REAL HOME COOKED FOODS WERE SERVED. Everything was homemade and EACH Pastry was melt N Your mouth Delicious with the same TASTE I experienced when MOMMA and my AUNT and other friends and family members Prepared many many years ago. THANK YOU and CHARLIE!!
NiCole Sky p
Sir, you are undoubtedly the best chef instructor hands down. Your cooking videos are clear, concise and to the point especially when getting right to the minute cook time. I will always be a fan of Charlie (thecook) Andrews because you breaks everything down and takes the fear our of cooking. Thank you for posting this tutorial.
I appreciate the compliments Carnell. You're welcome, not a problem! :)
For true. He really is the best New Orleans food instructor on the internet. It makes me so happy to see how many millions of people that he's taught and how many more are out there enjoying his magnificent creations every day. What a real, solid dude. We love you Charlie!
Thank you for taking me back to my roots. As a New Orleans Native. My mother passed the recipe on down to me. she never used chicken and shrimp stock from scratch. Just water. Even though she has been doing it for years. It was still delicious. Now i see why you use it. I will use chicken and shrimp stock from scratch. To see how it will taste. Then i will continue to add that to the gumbo from now on. Love the personality and presentation....subscribed you with no hesitation. Thank you Charlie.
Hello Heather! I'm so happy to hear from fellow New Orleans natives like yourself. I'm glad that you were able to learn a thing or two about Gumbo especially with the usage of the stocks over water. Stock gives any dish a good flavor and I'm glad that you are going to give it a try soon! Thanks so much for all the compliments and for subscribing of course I really appreciate it! You're welcome and let me know the results of your gumbo when you're done!
Chef, I followed your recipe on Christmas day. My Gumbo was a great hit with my family. Thank you for sharing
Hey there! Venus! Happy to hear that the Gumbo turned out to be a success! You're welcome and Thanks for leaving feedback!
I'm just another fan of Charlie's but I love to see how many people share his food with their families.lord knows I do and one day my grandchildren will continue to share that same love long after I'm gone. Here's to you, Charlie! We love you 😊
This video/ you inspired me to make my own stock for a year now. I am making your gumbo version for my family the second time ever and they love it. Thank you.
I am happy to hear that this video inspired you to to make your own stock and that you all enjoy my Gumbo recipe. You're welcome!
Great informative video! In my family there are two types of gumbo, file gumbo made with a roux and okra gumbo made with a tomato base. I noticed your crabs were clean. You'd be surprised how many people just throw their crabs in the pot without scrubbing that dirt off! I've seen greasy, slimy and dirty gumbo outside of New Orleans. BTW your roux is on point! LOVE your videos! Thanks for sharing :-)
Thanks a lot! Yes there are different types of Gumbo like the okra gumbo and the file gumbo! Yes I always clean my crabs and shrimp before I add them into my Gumbo! Wow well you know those out of town people don't be knowing what they be doing when they make Gumbo. lol You should see some of these youtube Gumbo videos LOL
Yessss! I'm a product of tomato and file based gumbo too! I love it! I'ma going to try both in one potential to be this year! I'm also going to try chicken gizzards an stock thanks to Christ Jesus for chicken and herbs and Charlie for his Sense of taste 😁
Charlie,
You are the best instructor there is. Following your instructions will only give a positive outcome. I love your videos.
I appreciate the compliments. Happy to hear that you enjoy my videos. Thanks!
This is the best video I've ever seen. At first I was like oHH NOO! But after watching and listening in its entirety, I have a new found respect for you and my approach to cooking.
Thank you so much for your passion and knowledge.
You're welcome Sasha! Not a problem. I has explain alot of things in this video especially what to add into a Gumbo. New Orleans people are very particular on what we add in our Gumbo. This is one of my hardest worked on videos.
I've never been to New Orleans, but I'll have to take a trip to really experience all that you speak of. Cali folks really don't know this recipe!!! Thank you so much
Oh yeah absolutely! There's this festival down in New Orleans called the essence festival where it celebrates African american culture and it is The largest event celebrating African- American culture in the United States. Food, music and all sorts of events goes on during the essence festival. Look it up on Google!
I've always wanted to go. I just looked it up & looks like I missed the one this year, but God willing I will be there next year! And hopefully I'll be able to meet you also, Thank you!
This is the best gumbo instructional video I have ever seen.
Thank you!
Thank you so much, I tried this recipe out on my friends, I followed your instructions to letter and now they can't stop talking about it. A smashing success! God Bless you Sir!
You're welcome. I'm happy to hear that the Gumbo was successful and that you all enjoyed it. Thanks for leaving feedback!
Thank you for this video. I read Chef Prudhommes cookbook and he recommended making stocks but...It seemed so involved and I didn’t have confidence that I could do it. Thanks for demystifying it. I like that you don’t take shortcuts. Many chefs on UA-cam just assume knowledge - that viewers know how to make this or that or understand the rationale behind why you’d cook one way and not the other.
Also, THANK YOU for discussing how to properly cook okra. It took years for me to eat okra because most people don’t cook it in a way that counters the slime. Before last year, I thought okra was nasty. I know now that it isn’t. Most people just don’t know how to cook it right.
I agree with you about frying oil out of the sausage. I thought it was mainly for texture but you’re correct- the meat should be cooked to minimize the oil content that’s unhealthy and adversely affects the gumbo.
I like that you addressed time management. The most daunting thing about making food like this is the prep and cooking time. I prepared myself to be in the kitchen all day but I see it doesn’t have to be like that.
Sorry for making this so long. Lol. It was just so difficult looking for a proper cook that specializes in La cuisine on here. I haven’t tried a recipe yet. I’m just learning. Thanks for creating this channel.
You're welcome! I haven't watched this video in a minute. Yes I never understood why people say that they don't like okra in their Gumbo. Majority of people I've talked to said that the okra had slime in it! It's okay! Happy to hear that you enjoy my channel and that you've learned somethings while watching this video. Thanks!
Dude, I consider myself a pretty darn good cook but Charlie gave me so much confidence to make dishes that I would have otherwise never even attempted. I couldn't agree more and it's so cool to have a guy like him that really levels the playing field and makes everything so approachable. His creations will live on in my family for generations to come.
Thank you so much for step by step. I'm from New Orleans & now live in Houston, TX. I shared your video to these houstonians.
You're welcome. Thanks so much my fellow Nola native!
Chef Charlie!!! I still use your recipe! Here in Irving Texas… randomly thought about I can’t wait for October… gumbo season!!!!!
Hello there! That is good to hear. Thanks so much for sharing!!
Thank you so much Charlie for this Gumbo 101, I love this! I learned a lot, like the darker the Roux the more flavorful and the better it looks .. today I made the best Gumbo ever..I think I watched your videos a dozen times lol .. God bless you always 😍
I am happy to hear that you enjoyed the video and that you learned something from watching my videos! Thanks for leaving feedback! ☺
2023... still the best, thanks, Brother C!
You're welcome, not a problem. I appreciate the compliments. Thanks!
Charlie I love you, you are the world's greatest!.
I appreciate the compliment. Thanks!
Just wanted to say Charlie I'm a big fan of your cooking videos, this one particularly taught me new ways to make my gumbo that I never thought about experimenting with like making a darker roux, using fresh ingredients instead of frozen ingredients, etc. Gonna try using your recipes for chicken and shrimp stock and frying my okra this time for the gumbo I'll be making during the holidays.
Hey there! I am happy to hear that you enjoy my videos and that you are using this video as a guide to help you make a good pot of Gumbo! Awesome! Let me know how it turns out! Thanks!
I'm so happy you stressed what ingredients not to put into a gumbo!!!
I'm from Alexandria, LA., but I live in Houston. You would not believe what they call gumbo here!! I told one restaurant " this is not gumbo and you need to call this something else". Then I demanded they bring me the menu back so I could see if I wanted to order something different.
I'm from Louisiana!!! I cannot be fooled when It comes to cajun cooking or cajun foods
Yes, absolutely. Oh yeah, I've heard some stories about the dishes they been making in Houston. lol ha ha ha ha. Oh wow, lol What an experience that was. I would have said the same thing!
@@CharlieTheCookAndrews the food is horrible 😫!! The 5 years I lived here I've eaten at one restaurant that I loved in Sugarland, TX. called "The Roof". Amazing brunch menu but the dinner menu is horrible
Thank you so much for all of the information on prepping every thing before making Gumbo and how to make the Roux. May God Bless 🙏
You're welcome. I appreciate the compliments.
BTW,,, I just adore how you respond to the Comments, as many as you can. 👏🏾👏🏾👏🏾🤗👍🏾👍🏾
Thank you so much, I try! :)
I am new to this channel and I just wanted to say you make a really good teacher. You are so detailed in your instructions and you explain why things need to be done a certain way. Great job.
I appreciate the compliments. Thanks Amalia! :)
You are simply amazing Charlie at what you do... And your videos are soooo relaxing as well as informative. Thank you
I appreciate the compliments. You're welcome!
2024 and still by far the best gumbo recipe on the internet!!!
Hey there!! I'm happy to hear that you enjoy my Gumbo 101 recipe video. Thanks for sharing!!
Are you a teacher ...you broke that down like a first grade teacher love ❤ it and my family tore that Gumbo UP for two day ...nothing left not even the juice ...thank you
That is awesome, Michele! Happy to hear that the Gumbo was successful. You're welcome, not a problem. Thanks for leaving feedback!
I love this guy! This Mainiac who happens to have a taste for "real" NO gumbo has learned a ton! Thank you!
I appreciate the compliments. Thanks!
You are a great cook dear . I love to watch you cook .
I appreciate the compliments Barbara! Thank you!
Thanks so much for sharing with us. Very informative, helpful information. Keep up the good work. Great videos Charlie!
You're Welcome! Glad that the information I shared was helpful to you! Thank you!
Charlie,thank you for showing how to make a true New Orleans Gumbo, I really appreciate you taking the time to do this.blessins always ❣️🙏
You're welcome, not a problem. I appreciate the compliments!
Coming through to say Merry Christmas Charlie brotha you are the GOAT of Gumbo imo. It’s Gumbo season for my family so I’m just brushing up on my favorite chefs 🥰
Hey there! I appreciate the compliments. Yes, It's definitely Gumbo season. Thanks for sharing!!
Thank you for all of your help.❤
You're welcome. Not a problem!
This was the most comprehensive and enjoyable and knowledgeable video on gumbo I have ever seen..thx u..and BLESSED 2022 NEW YEAR TO ALL
Thanks so much, Erica! Happy New Year to you as well. :)
I watched it again, because I am learning something each time. Thank you, Charlie Andrews for allyour presentatios cooking original New Orleans cuisine. God bless you and your staff for the invaluable teaching.
Awesome Robert that is good to hear! You're welcome not a problem!!! I do the best I can with my videos! Thank you for the compliments! :D
Making my first pot of real gumbo this Christmas, I made roux already, and have in a mason jar in the fridge. Thanks for the videos and have a blessed Christmas.
Wow looks like you're all set! Good luck with the Gumbo. You're welcome that's why I am here to help. Merry Christmas to you too!
I love your video on all instructions on making and storing your food, Charlie I wish I could next to you, thanks Charlie for your beautiful spirit, Love and Have Bless day, Ms Pat from Desoto TX
Happy to hear that you enjoyed the video. I appreciate the compliments. You're welcome! :)
Very helpful in understanding the how and why in making gumbo, and other Cajun dishes. Thank you
You're welcome! Happy you understand how to make a Gumbo like a true New Orleans native! :)
This is an EXCELLENT video. Everything explained well. And you anticipated viewers questions. You can tell this, by the amount of information given. The only way to mess it up aftee this video.. Not paying attention. I've seen this before. But good teaching is never, boring. Thanks so much Brother. As always, Much Respect. Peace always.
I appreciate the compliments Wanda! Thanks so much!
I've never made or even had gumbo because I'm not a soup person. I'm more of a stew person but gumbo looks like it's nowhere near a soup or stew. It's ...different. Now that it's hot pot season this looks worth a try. I hope I don't mess up the roux. Great video once again. Very educational. Thank you!
Gumbo is in between a soup and a stew. I'm glad that you learned something. Yes hopefully you'll be able to make your first pot of Gumbo someday!
It's a rainy very cool Friday and I just finished a pot of Gumbo. Four meats and Louisiana from birth cook.
That is good to hear Joyce. Thanks for sharing!
So far so good I've been making a roux with it's proper shade to appear. Plus I've used Bacon grease and the right amount of flour to make my roux.
That is awesome and good to hear. Thanks for sharing!!
Charlie, you broke that right down like any good cook instructor does! I needed this lesson and I'm more inclined to make a nice big pot of gumbo now.
Charlie, you go man!!
Thank you! I try my best even though I did miss a few pointers about adding tomatoes and the cajun and creole gumbo but hey I don't eat tomatoes in my gumbo anyways! :)
Thanks for the video Charlie, now I have a better understanding on how to make the perfect gumbo.
You're Welcome! Awesome! Glad that you have a better understanding about making a gumbo! Now I did forget to mention about adding the tomatoes and the cajun and creole gumbo. I don't consider my Gumbo as such. It's just New Orleans gumbo!
Great and helpful video--especially with the sodium from store bought broths.
Thanks a lot for the compliments!
Great video Charlie!!I personally dont use Tony Chacerie seasoning.I think it's just a colored salt.Its mostly salt in it but to each his own.I use the zatarains crab boil that comes in bags.For a big pot of gumbo I will use 4 bags some might like to use less because the crab boil bags is what gives it a kick!!Like you said a seafood stock from shrimp heads makes a big difference instead of the store bought stocks.Great video!!
Colored salt. lol That's understandable. Yes the stocks makes all the Difference in flavor.
It just looks wonderful! I would just love for you to make it because it wouldn't be the same if i tried to! Your just a great person all together
Hello Lynette. I appreciate all of the compliments! Happy Thanksgiving to you!
@@CharlieTheCookAndrews thank you charlie
You're welcome!
You did an exceptional job with this informative tutorial. I broke all the rules, but now I know. :)
Thank you Karen! I'm glad you learned somethings! :)
Thank you so much. My aunt Joannie Jefferson of Louisiana taught me to make Gumbo but I'd find myself stirring for over an hour (on low heat), then getting upset and turning up the flame an in minutes getting that chocolate color, now I know... that color can only be achieved on medium high heat, her recipe is similar, minus the okra... you broke this video down... from the rooter to the tooter, a 3yo can follow along... Thanks
You're welcome. That is good to hear. Yes, you must have your fire preheated to medium high heat for a roux. Thanks so much for sharing!
I been studying your gumbo videos all year. I think I'm ready to try. Wish me luck🤞
That's cool. Hope you'll be able to give it a try. Let me know how it turns out. Thanks!
Wow, thank you! I learned so much by watching and paying close attention. I usually make gumbo for Christmas. I am so excited to make it again this year.
You're welcome! Happy to hear that you are learning somethings and that you are making the Gumbo again this year! :)
i love your voice, its soothing. ty
Thank you so much for the compliments! :)
Charlie has such a pleasant spirit. I enjoy watching you cooking channel :)
I appreciate the compliment. Happy to hear that you enjoy my channel. Thanks!
very good important information charlie. Thank you for sharing.
You're welcome! Glad that you enjoyed the video!
Chef, my husband and I made your gumbo last night on New Year's eve and it was delicious!... looking forward to eating more today! Thank you for the detailed and delicious recipes!
Hey there! Happy to hear that the Gumbo was a success. You're welcome, not a problem. Thanks for leaving feedback!
You know it's always gonna be better on day two. I'd love to try his gumbo that I've made so many times already on day three but it never lasts that long 😆
Wow, you're amazing! I!! I have learned so much from this video. I appreciate your thoroughness. Very intelligent! I love all your videos. Thank you...
Happy to hear that you've learned something from this video. I appreciate the compliments. Thanks Zane!
Thanks Charlie I appreciate you explaining all the details
You're welcome Mary, not a problem!
Yo Charlie, check this I don't want to come off as this weirdo stalking you. But I'm trying to get the best tasting recipes. I have watched others make these recipes but I know that your recipes are close to how My mom make them. But why did i laugh all the way through your gumbo 101 video where you referred to how other people make their gumbo. Your gumbo recipe was how I came across you and your videos. Thank you so much for your labor of love. This is going to be the first time I've made gumbo by myself. Imma big girl now. I normally, watch and cut up all the seasonings, cook and prepare the meats and be the one who running in and out of different stores trying to find certain items. Pray for me Charlie.
Hello Sherrhonda!!! Oh yeah I had to explain why we do what we do when it comes to making our Gumbo. Us Louisiana people do not play with our food foreal. Oh yeah absolutely. I had to throw some shade at some people for making their gumbo. LOL Gumbo is not supposed to be white. Sorry not sorry. You'll be okay. It is possible that you will find the items to make the gumbo.
This is one of my favorite all time UA-cam channels! That gumbo looks too good!
Happy to hear that you enjoy my videos. Thanks!
This is an awesome video Sir..... You hit a Grand Slam !!!! Cheers from South Texas.. subscribed ❤
I appreciate the compliments and for subscribing. Thanks!
@@CharlieTheCookAndrews you're welcome. Me and my wife are checking out all your videos 👍🏻🙏🇺🇸
Awesome video..very helpful tips and much appreciated.
Thank you Sheaney! Happy to hear that you enjoyed the video! :D
What a great video! I will be using these tips the next time I make my family some gumbo. I getting hungry! I wish I was in New Orleans right now! You are so much fun to watch. Great job!
I appreciate the compliments. That is good to hear. Thanks so much!! :)
After I try making the roux you taught in the other video I'll give this a try.
Awesome! Let me know how it turns out! Thanks!
Dude you are way better than pinterest. This explains why I wasn't as pleased with my first Gumbo. It's was ok but wow! I can't wait to try again
I appreciate the compliments. Thanks so much!
Charlie you still my man, beautiful follow up.❤
Hey there! I appreciate the compliment. Thanks!
Love your videos!
I've been told it's not gumbo without sea food. But I've always made the chicken and sausage because I don't really like sea food.
Happy to hear that you enjoy my videos. There's several different types of Gumbo. Chicken and sausage, seafood, file, okra. Those are the ones I can think of.
Most helpful video on cooking I've ever seen on youtube. Thanks Charlie
I appreciate the compliments. You're welcome, not a problem!
Great video, about to make my first gumbo, will be watching this like 3 more times. Thanks
Thanks Dericha! Happy to hear that you enjoyed the video! :)
Excellent job breaking it down. Thank you!
You're welcome Melanie!
You can also boil the slime out the okra as well. My mama says "boil it till it's non existent!" lol thats if you're using a non wet roux tho...Charlie you got me excited for fall!!!!! Keep em coming brother!!
I've heard about that! The packaged okra is difficult to get the slime out by boiling than using fresh okra! Awesome Amber. I'm excited about fall as well. Weather going to be nice and cool. Won't be all hot and stuff! Thank you! :)
Thanks for the upload.
Appreciate the effort you put into it...
No problem! Thanks for commenting!
Happy Holidays Chef.Im making this for Christmas 2020..👨🍳🍴🥄
Thank you Sonya! Happy Holidays to you as well. Let me know how it turns out.
Charlie you're a genius level chef
I appreciate the compliments Aaron. Thanks!
Amazing as always my brother.....Love your channel!
Happy to hear that. Thanks!
Chef Charlie, you are a Godsend! I appreciate you IMMENSELY!😘😘😘😘
I appreciate all of the compliments. Thanks!
Hey Charlie! I’ve been following your channel for years and have been making your pecan pies for my grandma ever thanksgiving. I just tried out your gumbo recipe. It was great! I just wish I was from Louisiana so I could get some better smoked sausage and seafood lol.
Hey Wesley! Wow that is awesome. Happy to hear that all of the recipes you've tried were a success. Yes that's understandable because the shipping of the seafood is so expensive. Hopefully if you ever visit the city you can stop at one of your seafood places and buy a few pounds of seafood to freeze and take back home with you.
You make your grandma homemade pecan pies for the holidays? That is so sweet. Literally and figuratively. That's too cool, man. Nothing says, "I love you" like some authentic home cooked food. ❤️
Excellent teaching video!!!!!
Thank you! I appreciate the compliments!
I knew you was very smart.thanks for this video, this will help a lot of people like.once again thank you. have a wonderful day peace
like me.
LOL You're Welcome! I did forget about adding tomatoes and the cajun and creole gumbos but what the heck. I don't add tomatoes anyways lol you have a great day as well!
So informative!! Your videos are the best!!!
I appreciate the compliments Regina. Thanks!
Just started to watch ur gumbo video I must say u is the very first person I really enjoy ur videos I use to live in Louisiana many yrs ago I love that cajun cooking I'm originally from Germany I love me some gumbo but I'm scared to make it
Hello there! I am happy to hear that you enjoy my videos! Wow from Germany that's something!
Well done and said my friend. Very informative and it just keeps getting better. Happy Labor Day!!!
Thanks so much! I appreciate it! Happy labor day to you too!
9th ward born and raised (dat Florida project) man you got me homesick with it. We Outside!!! lol
Yessirr! That's what New Orleans food will do, especially if you haven't had it in a while. lol No food like back home.
Love it Charlie😎😎 Doing ya thing Man!! HUGE FAN💜💜
Thank you! Yes i sure will. 🙂
Some of the best advice I've heard so far for making gumbo. And I always boil the heads of the shrimp for the stock as well. Only thing is I don't use okra because I don't like it. Call me strange lol, but just can't eat that stuff. 😂
I appreciate the compliments. As far as the okra goes when it comes to a Gumbo, the flavor isn't strong at all and will be overpowered by all the other flavors of the ingredients added to a Gumbo. You're not strange at all. Just your personal preference.
Awesome Charlie... thanks and God Bless my friend! :D
You're welcome Jimmy! :)
looks soooooo good thanks for sharing this
No problem! Glad that you enjoyed it!
Love this! Making gumbo for the first time and I can't wait! Also, very smooth voice! You should try making ASMR videos!
I appreciate the compliments Tom! Someone else brought up the ASMR videos! :)
Excellent! Thanks, Charlie.
You're welcome!!
Very informative Charlie. Thanks.
Thank you! 🙂
Extremely helpful video, thank you!
Happy that you found this video helpful. Thanks!
Such a thorough video!!
I appreciate the compliment! Thanks!
I was looking at all these gumbo videos thinking...”that don’t look like my mammas or grandmas” but you sir got it correct! Right down to the shrimp stock THANK YOU so much for doing it right.
You're welcome Holly! I actually have 2 recipes for Gumbo. I have the chicken and sausage Gumbo and the New Orleans Gumbo. Both are my hardest worked on videos! You're welcome!
Just in time for Fall!!! Thanks for providing such detail!! You really care about us & we appreciate that!!
How about some Breakfast recipes??
I know right! the holidays are right around the corner! You're Welcome! Awww thanks! Yes I was supposed to do some breakfast recipes. I remember I did promise that in my birthday video! I'll be working on one soon!
+Charlie “The Cook” Andrews Perfect! Thanks
You're Welcome!
Either you buy new kitchenware every week, or you keep your kitchen immaculately clean. I've never seen a kitchen so consistently clean. I mean, every clip from every video not a towel, dish or pot is out of place or dirty. You'd talk about me bad if you saw my kitchen and I thought it was clean! LOL
I keep my kitchen clean all the time! When I cook or bake. Work is not done until my kitchen is clean. If I'm not cooking the kitchen will stay clean. I'll just have to wipe off a lil dust off the stove and it'll be shinning like brand new again! Ha ha ha ha Well I've seen my fair share of kitchens! The one I just seen a few days ago I was like OMG how can people cook, bake or even EAT in a dirty kitchen like this. I mean it was literally a mess. One of the worst I've ever seen lol
That's the first thing I noticed when I started watching too.
LOL I know right! Just got better overtime!
I said the same thing.. this is the reason why I love watching his videos. Everything is immaculate
I think you must spend a lot of money on your food and cooking supplies. Do you have a regular job or is that income from your channel? Sorry to be so nosy but can't help wondering!
This is truly a great tutorial!
Thanks so much!
I just want to say thank you for your help I don’t live in Louisiana I live in Texas but I love Louisiana food And I’m trying to learn how to make it but I want to do it right and not poor quality Or half ass
You're welcome Tony not a problem. I understand where you are coming from.
Excellent Videos. Your seafood gumbo and roux instructions are the best on youtube. A couple questions:
Can we use the fat from browning the sausages to create the roux? Or would that be too much of a sausage flavor for the gumbo? If we have leftover chicken and shrimp stock, should we use that for making the rice?
Thanks a lot Kavi!!! That's a good question. Not sure if it will work. I have done it before with poultry. Make sure the chicken and shrimp stock are enough for the recipe!!! Let me know how it turns out.