Bruce Mitchell's Bayou Gumbo | Blackstone Griddles
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- Опубліковано 16 лис 2021
- This week, our good friend Bruce Mitchell shows us how to make a Louisiana staple, Gumbo!
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Cook Anything, Anytime, Anywhere. - Навчання та стиль
Bruce needs his own cooking show. I'd watch the hell outta it.
Darn right! I’m down for his own show!
I thought this was
@@tnsmokeboyz4622 me too. kinda disappointed but now im putting a flat top on top of my grill and making gumbo like this for ever.
I think that's what this is.😎
He has his own UA-cam already
Everytime I watch Bruce, I feel like I'm just sitting with an uncle or something listening to him talk.
Bruce needs his own show I would watch this guy all day long
i always loved the idea of gumbo. “its everything” as a low income kid, growing up those were the best dishes, anything my mom could throw together just to fill out stomachs 🙏🏽
culinary student here. this guy knows what hes on about with that wet rag under the cutting board and roux. kickass guy
That is the most beautiful roux I seen in my entire Louisiana life.
This guy brings a certain humility and authenticity to cooking. A seriously fantastic cook!
Cuisine like my old farming grand ma and grandpa
They cook anything God allows them to have
Wow...have lived in Louisiana 50 years. Spent 30 of those cooking in many styles of restaurants. Have cooked gumbo countless times. But that roux cook was one of the coolest thing I've seen in my time.
I concur! I was mesmerized!!
For real. I was like, it never looks like that when I make roux and I like to make a dark roux too. I’ve never added oil like that, I’ll have to try that, plus I only have a deep pan I cook it in, not a griddle
@@baptizednblood6813 Good taste in music you got there.
Bruce is my favorite Blackstoner!
Who’s with me?! 🙌
Snoop dog is my favorite blackstoner.
@@psideresider8308 *rimshot*
Hungry Hussy is the best
An jerry is my favorite musician
@@psideresider8308 can’t argue with that ma boi
I’ve lived in south Louisiana and cooked gumbo my whole life and never seen a roux done like that. Absolutely awesome. I’m trying this roux this week!
I worked for tidewater and a man told me he would put a whole sack of flour in a cake pan and bake it in the oven till it got as dark as he liked it then store it in a Mason jar till he was ready to use it.
you should make a video also, I am trying to learn how too. I can't seem to find a restaurant that would make authentic gumbo here in Corpus Christi, Tx
I cook mine in a frying pan in the oven
@@ronnierocha9894 I use the skillet method on top of the stove, oil and flour, and here's a little secret, the darker the roux the better the flavor and the more roux you use will make it thicker you have to find just the right spot lol.
That’s how they do it in restaurants. Gotta be careful in the oven. Flour can self-immolate. Definitely better to do that outside.
Mom made gumbo for 65 years. (She could cook anything) Having polio, she missed a lot of school and learned at home, then she cooked at a restaurant in Houma. You couldn`t pass in front of her house looking hungry ;- )
I live about 5 minutes away from Bruce. Dude is a genuine fella and the real deal. See him making groceries often lol
Met Bruce a few years ago. He and his wife were such kind genuine people.
@@dannydef14ateate
Not always, no.
I always liked this guy on Swamp People. . He was out there alone pulling them huge gators out of the water. . Bad ass man. .
If Bruce had a restaurant, I would drive from Florida to eat there...
We all need a Bruce in our family !
Gumbo is truly a gift to humanity from heaven. Period.
I'm not from Louisiana and i love gumbo it good stuff
Nah mate - people made it, so props to people …
IKR!
This man is a sight for sore eyes.
Takes me back to the early seasons of Swamp People, over 10 years ago when I was 18. I recall a lovely young lady I was seeing, drove over from the next state. I was watching the show, and she turned off the TV. I was confused and turned it back on. 😂
Lol Thinking back, I should've paid more attention to her in that moment that night.. I miss her.
Dude I swear that it was swamp people the guy with overalls and a American flag bandana
@@adriangonzalez8240 It is him. Lol
@@Gutslinger I knew it was him but i've never seen him in a t-shirt before lol
Must be winter lol
That little theme song is hilarious. I love it. Gumbo looks amazing but not surprising since brother Bruce does look like he can eat.
Mmmmm
Brother you've got me drooling like Homer.
That looks amazing!
One of the best people Bruce is good at what he does.
Bruce, you are the Bob Ross of Southern/Cajun cooking. Love ya man!
Happy little shrimps!
The best cooking yt channels are like these. Good genuine people who just like to make food, enjoy it, and what others to try and make it themselves. Respect.
Amen 🙏🏼 I feel the same way
Bruce is not a stingy man. He gives out good vibes no matter what he does.
I’ve made this several times on my Blackstone, it has come out perfect every time. I’ve had people change their plans at the last minute and drive 50 miles when they heard I was making this recipe, with a few personal touches of mine. Highly recommend this dish on a Blackstone
I'm not into cooking but for some reason I can't stop watching this dude
i have never seen someone make a roux like that, one of the best looking roux's ive ever seen lol
I’ve been making roux for a good 20 out of the 37 years of my life, and I’ve never seen a roux made this way. This is genius! I will be trying soon.
Yeah, that's super handy and fast for a big pot of stew for sure.
Compared to my usual pot+wok pan on stove there's just no competition. And that flat top also yields a more even browning on all the ingredients.
I wish I had one, could just cook a huge pot of stew on sundays and eat it all week with sandwiches on the side.
Señor Bruce - looks amazingly delicious. Great idea of using the griddle with the prep. Greetings and respect to all from Durango Mexico 🇲🇽
Yes. Where can I'm gonna' get a full grill griddle to fit my son-in'laws smaller size BBQ grill if I can. Hes loving cooking on it.
Im in Durango Colorado right now 🇲🇽🇲🇽🇲🇽
Hhinfo
Hey Mexico greetings from Canada, hope yall are staying safe out there! 🇨🇦
@@kevinpickford8714 greetings to Canadian brothers and sisters. All the best.
Bruce, you are great on here. I wish swamp people show would show stuff like this instead of just alligator hunting all the time.
They got clear out a few so they don't take over the bayou
Momma lived in Louisiana for 30 years rip . always made Gumbo Mmmmmm still Love it .Love watching you make Fixings. God Bless you Brother 🕊️🙏🕊️
That's freakin amazing,I've been making Roux most of my life in a Professional Kitchen and never even thought this could happen!
Very smart Bruce🙌.
Just don't use self rising flour
Are you really going to tell me that is just browned flour and oil
@rivabenzikri77 yeah!! It's important for a good gumbo
@rivabenzikri77 Yeah, usually you just add oil and let to heat up, then add your flour and constantly stir until it becomes the color you want it. This is what the call a dry roux, which has a different taste and I believe thickens it more since it's more flour than oil instead of the 1:1 ratio of a normal roux.
He got good intentions but I wouldn't eat that bucket of slop..have fun with that.
That appreciation for deep fried Oreos is on point 😆
That gumbo looks so good I could smell it through my phone
To be honest let's just admit how fucking cool this guy is. He reminds me of my grandpa who passed away 7 years ago. I'm 35 Now and have a family. I like in a remote area of Tennessee but my children are 11 years old. I've been through my whole life with my grandpa, he reminds me of him. Even at 83 years of age he never stopped living life. This guys reminds me of him so much.
I've never seen a roux like that in my life. This man's a wizard
I stopped watching the alligator show along time ago but it's great to see Bruce doing well. I live in Baltimore so we don't have a lot of gumbo around here. Bruce's looked great. Thanks for sharing.
The technique of browning /toasting the flour first is a new one for me, definitely trying it next time. Thanks for the recipe.
can do the same thing in the oven turn the flour every hour.
@@chad77657 oven would take a lot longer to brown the flour. If you don't have a Blackstone you can use the biggest pan you have
@@bigboat8329 if you making it by big huge batches in the oven its worth it.
Really new to you? Never heard of a dry roux?
@@chad77657 yeah huge batches to store for later would make sense
Slide like in like we know what we're doing.. freaking priceless
You know this is gonna be good when a Southerner cooks.
Nice to watch you make another variation of Gumbo.
The was some mighty dark roux. Back in the day, I cooked with Chef Paul Prudhomme
and man, he loved his roux. Cajun Magic. Let's get cooking.
Chef Paul was the Man!!
Bruce, you got me addicted! It’s 10:30 at night and I just got back from fishing. I just ate the last of my salmon cakes you showed me how to make the other day now I’m watching you make this gumbo and going to make it soon on my Blackstone.
Bob Ross of cooking "Now all we have to do is hurry up and wait".
Simple and amazing just like the video
"BRAVO"... That INTRO is FANTASTIC!!!
I am an Acting Teacher here in New Mexico... and do commercials and usually on UA-cam I don't like Intros... but this one was great...
I used to live in EAST TEXAS in the 80s and went to Louisiana every chance I got...
Miss the good food!!!
Thank you for sharing this great video. IIIIIEEEE
I'm making Gumbo the next time I get crabs. Will definitely try this method of toasting the flour dry.
You need your own cooking show. I miss my dad cooking his gumbo and Bruce you just brought back memories of when we go to Biloxi Ms. Born in the Mississippi Delta and we ate alot of Gumbo. Ever time we go to the coast we stay at some campground and dad would fix his version of gumbo. We catch our crabs , he buy chicken and sausage at the store . We then , as he know where to go catch the Shrimpers and buy shrimp from them right off the boat . He have all the ingredients and make the best gumbo I ever ate. I sure like to try yours. I know my dad would've loved a Blackstone grill.
LIVE WATCHING FROM 🇰🇪🇰🇪 KENYA 🇰🇪🇰🇪🎉🎉🎉🎉🎉
That is the most beautiful roux I have ever seen in a cooking demonstration. Absolutely genius!
Never seen it done this way. Usually stir it for 30 minutes 🤣
Love this man!!! Bruce from the Bayou!!! He's a great cook and often featured him cooking on Swamp People!!! A true Southener with a real love for Southern cooking!!! Would love to try his Gumbo!!!
Woooo...New Jersey yankee who's been to Louisiana a buncha times. Thank you, that was something special!
I could watch bruce all day long and listen to his stories.
This and the Jambalaya video is driving me crazy! I know what I'm doing this weekend. Thank You Bruce!
first time watching. only 3 minutes in. this guy is the Bob Ross of cooking. that's the feel I got
This Dude Here needs his own bayou kookin' show!
and people wonder why southern food taste so good. no measuring of spices just what he feels is right. love the food.
It's like backwater hibachi! Looks delicious!
I love the "ON THE BAYOU" graphics Bruce!!! Genius!!!
I am a Florida boy from Wewahitchka fla I love the river , but I couldn't make a descent living there so went to Venice la . Hopped on a crew boat going to south pass 60 and went to work as an roustabout on an Arco rig. Got on with the company in a couple of years , and ended up retiring with them. I met some of best people you ever won't to meet. I guess that's why I enjoy your stories so much. Hope you keep on telling them. , And may God bless.
Enjoy these videos especially with Bruce. He was my favorite on swamp people
Its absolutely true, no 2 families cook gumbo the same way. I have to say, I love the big flat iron cooking surface! And the gumbo looks as good as my Ma' ma' did.
Just to add my experiences;
The dry roux method is by far the best way for any beginner cajun cook. Its so much easier to control the color. Even though you still have to keep stirring the flour so it doesnt burn, adding the oil in the end of the process controls how much oil is actually needed and more importantly the less likely you will burn the roux.
The traditional way of making roux is usually a 1 to 1 (1 cup flour to 1 cup oil, which is far too much oil IMHO.) The other challenge of mixing the flour and the oil at the same time can be hard to control depending on the oil used and how hot you cook the roux. When the man says you cannot walk away from the roux, this is doubly true when you use this method. Controlling the temperature of the oil can be tricky and so you have to constantly keep stirring for 20-60 min depending how hot the pot or surface along with the oil is. IF you do use this method, make sure you use oil that has a high smoking point such as vegetable oil rather then butter. While you could use butter, just know it will take you forever to get the roux to a chocolate color but in the end you will most likely end up burning the roux. If you burn the roux, you might as well throw it out and start over again.
Butter is great for a blond roux, mainly for dishes like etouffee based dishes.
Hope this helps some of the beginners out there.
thank you sir, very helpful
@@nomorenames5568 anytime... I will be more than happy to help as much as I can.. (IE, I dont know everything there is to know about life but I will freely give what I know) all you need to do is ask.
Love seeing Bruce cook on the Blackstone!
Hi man, Bruce, I'm a Swiss guy, far a way from the Missisippi, but intuitively I make Gumpo the same, without that anybody told my so. Thanks a lot for this episode.
You made me re-live some of the best times in my life down on the bayous of Louisiana in Thibodaux , Morgan city and Vacherie
I lived in NOLA eight years. Gumbo is one of my favorite dishes. It's good to know about the roux you made Bruce. I will try out the way you make it. That looks very delicious 😋. Greetings from Puerto Rico 🇵🇷.
What a brilliant way to make a roux! The idea of cooking all the ingredients separately and then bringing them all together is so smart.
Hi Bruce! I love to watch you and your fishing partner Ron. I watch Swamp People every Monday and I absolutely love you guys❤
Ok, I made this tonight. Easiest roux I have ever made, and the entire gumbo was delicious. Thanks!
Bruce, you are such a genuine and amazing human being. Love from Sweden.
*This is why I'm desperately telling my Acadian friend he needs come with me and venture out to Louisiana to see if he has any Cajun cousins. A regularly bases I go back where my ancestors are from good ol'Kentucky and many times to the Ozark. And visit friends in Mississippi. But Louisiana is going to be one of those cool trips for my friend Joel and his family and I.*
I was in the Army with a few guys from the Bayou and they all cooked such awesome food. Gumbo and crayfish boils were my favorites. You can order gumbo in a restaurant, but unless it's real Bayou based, it'll just never measure up.
My wife and I love your videos and your cooking is so awesome. We've learned some of your secrets, but we'll never measure up. Thank you, for insight and food!!
This was the first time to see one of Bruce's video and really enjoyed it. He is so easy going with the way he talks and appears on the video. He is not getting excited, or slinging his hands when he is talking. So many on these cooking video are putting on a show for you as they are cooking but there is no need for all that. Just make it simple to watch and hear, I really enjoyed this one and plan to see a lot more. Thanks your videos are great .
I saw this on my tv UA-cam channel. It gave credits that aren't given here. WTH? Nathan Lippy, this is incredible directing. CJ and Ethan. Incredible video and editing. Bruce is the real deal and you guys recognize that. This Blackstone video is the best Blackstone has ever done. Kudos to corporate. This video is brilliant on every level. This video is so incredible I had to come to my computer because it was the only way I could say this. Nathan, CJ , Blackstone Betty, Sarah Glover, Todd Toven, Bruce Mitchell.....you guys have made Blackstone what it is. Could've been Camp Chef but it was Blackstone. Thankfully Blackstone made the best griddle and chose you guys to represent the best griddle ever... I am so appreciative and in awe. You are doing world class work. Own it...
Good Lord that nose is browner than Bruce's roux..................
This man has a good heart. I feel it
Cant believe this guy is still not on his own channel and plugging Blackstone
My appreciation and respect for the roux has increase exponentially. Hello, griddle (yes, you flat, rectangular, purveyor of flavor, you....) and hello roux making. It's gonna be epic. This Hoosier boy has had an epiphany. Thanks, Bruce.
First time watching and this guy is a natural. Could definitely see him on a network cooking show.
I can watch this guy all day !!
wasn't expecting much, but then I saw flat-top roux. I've made roux a million times, until now I thought baked roux was the pinnacle of roux-technology. Bruce out there moving the chains! and I want every viewer to understand how next level that is.
Oh my goodness!!! You left my mouth watering for this dish!!!
I don’t know how I came across your channel but I am thrilled that I did. I literally could watch you cook all day! You are an amazing chef! Omg food looks so yummy 😋
Bruce,I have to tell you, I have watched you, Gator hunt, for years on TV. But this was extremely pleasant to see. I watch cooking shows all the time. If you had one ,I would watch it! Good job buddy!
This dude is the Bob Ross of Creole cooking!
The production on your videos is great. It's like an actual cable TV show.
Love the Cajun recipes and the stories you shared with us also. I would like to see more videos and cooks like this. Thanks for sharing and keep them coming!
Now that is one damn fine looking gumbo.
Never seen it done on a flat top griddle but I'm fixing to try.
Never seen anybody make a rue on a flat top let alone start out with dry flour first. Awesome
Oh man, havent seen bruce in years on swamp people, one of my favorites! Glad to see hes doing well and making some slamming food
He is a sweet man! My favorite
First video I've ever watched on this channel and automatically subscribed after seeing this. Man definitely knows a gumbo 👍
Me too
I agree he needs his own show. Bruce miss you on swamp people hope you come back!
Born and raised in South Louisiana and that's exactly how my mama and grandma made their rouxs.
Seriously the Food Network needs to talk to him about his own show.
Love that southern cooking. Great job. Looks delicious.
Bruce iv watched you for years now .Im glad you are cooking now.I just wanted to tell you i really miss Tylor as i know you do.He was a great dog. He is waiting at the rainbow bridge for you.When you get there y'all can go over the bridge into heaven and be together for ever.
Justin Wilson would be proud of this young man! Old school !🇺🇸👍🏻👍🏻👍🏻
Justin was the first person I heard about Gumbo From
. I don't think je was from Louisiana.😊
Bruce is the real deal. His cooking and camp story at the end is real Louisiana living. My wife and I grandparents both lived that way. Will still live that lifestyle but a little more modern lol.
Thank you for bringing your food traditions to the rest of us.
I love your cooking. Yummy. Wish I could taste them. Hi from the Caribbean Island of Trinidad.Thanks for sharing your cooking secrets. I love to cook as well.
I obviously grew up in the wrong state(SC)😁 bc I would be the bestest cook had I grew up in Louisiana with great chefs like Mr.Bruce❤❤Thanks for sharing!! I was ready for my bowl 🥣 😂😂😂😂🎉🎉🎉🎉❤❤❤
if a man gets this round of off his own cooking, he knows what real good food is.
Great recipe, I never knew much about gumbo, only that it was delicious. Thanks from Australia.