i feel like tobasco has an alienated flavor. like it just takes over and dominates. that being said i like habanero tobasco. but i might just use an entirely different hot sauce aside from tobasco. great vid though. thanks for sharing.
I just made this recipe... it took me 2 hours to get the roux that dark! Lol... my stirring arm is exhausted, but I'm quietly optimistic about the results... will find out tomorrow, got it simmering now.
Thank you for this lovely recipe. The end product looks enticing.
I don't like okra very much - definitely not with shrimp and meat. Can you suggest an alternative vegetable - something that will not alter the basic taste of Gumbo?
I made this recipe in Norway yesterday...MMM,,yummy, i did not add the okra but it was awesome!!!the norwegians loved it...Im going bck to texas sunday but im supossed to cook it again on friday....Thanks!!!
can i ask mr. ScooterSMcGee....what is a chicken stock? ...i'm still a teenager and i'm from the philippines...i want to cook this dish coz' it's interesting....hehe...i'll appreciate your answer...thanks!
Hi Scott, thank you for this step by step video! Can this entire recipe be made the night before and just heated up the next day or just parts of the recipe like the roux can be made ahead of time? Thanks!!
@bryannng - yes, I think it's actually better on the second day. If you're using shrimp wait to add it when you reheat the gumbo just prior to serving.
Omg, I never thought I'd be making Gumbo, but it was soooo good even my 12 month old baby couldn't get enough. My family and their tummies are very grateful to you. I added chicken to it aswell, very tasty. Thanks!
I just want you to know I made this last night for the 1st time IT WAS GREAT !!! I got tired of buying it from Publix for 4bucks. I always ate it up and wanted more so I searched and found you and Im so glad I did. Thank you. I will post a pick on your facebook page
I grew up in Southern Louisiana and you can have Gumbo without Okra, but Gumbo ain't Gumbo without the File. In my seafood Gumbo I never put sausage only crab meat, oysters and shrimp. I'll use sausage with my chicken and sausage Gumbo. You have a very good recipe.
the last time i made gumbo i used vidalia onions, shrimp, bay scallops, blue crab meat, crawfish (with fat) and lobster for "garnish" mmmmm...you can use filè to thicken instead of okra. filè is ground sassafras leaves
Thank you! I have been using your recipe as a reference for at least 4 batches of Gumbo. I've added crab, cod, chicken and more... This recipe is the perfect foundation for a great dish! LOVE IT!
Great pointers for a Arizona girl who just moved to Louisiana and was looking to make some local food. Thank you SO much for uploading this and walking us step by step on "how to's", roux has always confused and scared me a little so this desert girl appreciates all the help! <3
like it , Some people just dont know how to do it... they add all kinds of stuff from the back of the cambells soup can and think they are doing it. But your cooking method is right and looks great. enjoyed it.
Thank You Scott for Posting Your Great Dishes and Very Informative Videos. I Like the Looks of that Very Large Cast Iron Enamel Pot... Is that the Le Creuset 13 1/4 Qt French/Dutch Oven?? I'm Looking to Buy One Like it or Something Similar, Thanks
Here's something you may be interested in. There's a video here on YouTube called "Yum Yum Yum! (1990)". It's a short documentary about Cajun culture and cooking. The man who's cooking is from the same town where I was raised, Eunice, Louisiana. He cooks some traditional Cajun dishes, including gumbo, while telling stories. He's a Cajun musician, builds and sells accordions, and both he and his wife, also a musician, promote Cajun culture. It's a good video, as real and authentic as it gets.
As a south Louisiana Cajun, I'm very skeptical when it comes to people outside of our culture cooking Cajun dishes. Some people think it's either drowned in hot sauce, or burned black and they call it "Cajun". It's disgusting. That being said, you did a great job. Here in our gumbo, okra is optional, as is seafood. Chicken or duck and sausage is popular, and sometimes we add pieces of smoked pork called tasso. We do gumbo somewhat differently here in Cajun country, but yours looks really good.
Hey...I just wanted to say that being English and living in Britain..I hadn't tried anything like this before...but I cooked it last night for the very first time for my family last night and it went down a storm ..they all loved it...could you add chicken to the dish also? Thank you
If I were going to add gumbo fillet, at what point would you add it? Thank you. My husband grew up on Cajun gumbo and this is a very clear video on what is needed to get it done right.
@foodpuppie - add the file at the end... just sprinkle over and cover the pot for about 10 minutes... then stir. However, file has been proven to contain a large amount of carcinogens in large amounts.... just a word of warning. :)
Thanks so much for this Video. I have cooked this the way you said and it comes out great everytime! I have tried some of the other videos also and my Family says to me "We didn't know you could cook like this!". My best kept secret.
i do things a might bit different but everybody can do things there own way im just wondering total cook time? i mae a gumbo yesterday and it took about 6 hours total
thanks a lot. great lesson. i've been doing mine with lump crab meat instead of shrimp. and i use a little less oil than flour. i took your advice and bought a nice thick bottomed stock pot. knock on wood, i haven't burned my roux yet. YAY i can make gumbo!
Do you do this professionally? You are very well versed and clean. I hate to see someone demonstrate a food recipe and don't have good cleaning habits or a dirty prep area. You did a great job.
Scott - i do the roux seperate - I let it sit for about an hour or more then i pour off the floating oil. I am wondering if this affects taste - even though people say they love it! I put the roux in my stock & let simmer for bout 3 to 4 hours. Thanx for all your vid!!!
@gangtra48 - yes, of course you can do it that way. However, I find that by making hte dark roux then adding my trinity to the hot oil I am able to get the dark, rich flavor imparted into the vegetables a little better.
Of course cooking in your own kitchen there are no real rules... just do what makes sense to you. This recipe is just my version (there are many ways to make this dish).
@ScooterSMcGee Thank you VERY much! I had a few pounds of Andouille flown in, and I am sure my guests are going to love this recipe! Thanks for sharing some real soul food with us!
@jslaughlin1979 I have Prudhomme's recipe from his "Chef Paul Prudhomme's Louisiana Kitchen". The only change I make is I don't fry the chicken anymore before adding it to the pot.
its amazin how so many foods have been influenced by the african culture, im cuban and we have a lot of foods that come from that decent even the main religion its pretty cool =)
Tried this recipe last night! It turned out delicious. Your videos are excellent and easy to follow. I'm going to try your other recipes in the coming weeks. Thank you.
Thank you for sharing this with us...I've always wanted to try to cook this but had a lot of fear. But you'v explained it so well and made it so easy ...a non cook like myself feel confident enough to try it. Thank you ahgain
yummy!!!! i am def going to make this soon...thanks!!!...but one question, i live in sweden and here i can't find ready made stock...could i used boullion cubes ?
Your recipe and methodology is almost identical to mine. I use an unsalted butter and olive oil in my roux. Just another layer of flavor before the trinity.
This is how my grandmother made it, only she used fish and chicken because we were poor East Texas Cajuns. If she killed a chicken and my grandfather caught fish in the morning, that meant gumbo tonight!
This is such a wonderful video. Thank you so much for sharing this with us. You should have your own cooking show on The Food Network named Southern Kick with ScooterSMcGee ^-^.
Gumbo has always been a mystery to me, such flavor layering (I realize now, it's that super dark roux that's been stumping me), but this looks freaking AMAZING and you've inspired me to try making it...
Hey Scott(reposting, I don't think the other post took) Thanks for the video. i am going to try to make the gumbo this weekend for a party I am having next week. How many people will this current mixture feed? I am expecting 8 people. Will I have to adjust the contents?
Hey Scott(reposting, I don't think the other post took) Thanks for the video. i am going to try to make the gumbo this weekend for a party I am having next week. How many people will this current mixture feed? I am expecting 8 people. Will I have to adjust the contents?
Thanks a lot for this recipe. Cooked it last night with Chicken and Sausage and it was fantastic! I see what you mean about uncased sausage, we used cased and it was good, but I think the uncased would be a better texture and flavor.
Looks pretty good. The roux is the most important part of a great Gumbo I have always heard this and use that theory as a commercial Chef. Very many recipes for Gumbo but it all starts with the roux. Nicely done!!
Thanks for the great recipe, I made gumbo for the first time and my family loved it! Added a bit of tomato paste and catfish. ;) It is definitely a labor of love!!
You're exactly right. You can't call it Gumbo without using Okra, since the African name for Okra is Gumbo. Another African name we use in our culture is "Tote" as in Tote bag or to carry, Banjo is also an African word. Just a little trivia.
@mumbleora You most certainly can, my friend! The origin of the name is disputed. It could also have come from the Choctaw word kombo, which means sassafras (which is ground to make filé powder).
Here in Louisiana gumbo is cooked many different ways, depending on where you are and what you grew up with... okra or filé powder, tomatoes or not, blonde or dark roux, we argue about it 'til we're blue in the face but we're always happy to eat each other's gumbo!
cool, watching all these vids on gumbo will give me info on making my own. (I'm from NY, can't wait to go down south). We have "Chourico" sausage available here, it's pretty good too.
scott i found your recipes by looking for banna pudding awhile ago you are awesome everything you cook looks good . you are calm and refreshing to watch you are online my version of the food network you reall need a tv show or do you have a tv show?
I don't know where you're from but congrats on having the nerve to make your roux that dark. Most people who are not experienced panic and don't let it darken properly. I can tell just from watching this video that you make a good gumbo. You might want to add that roux is very unforgiving. It sticks to and burns the hell out of wherever it lands, So don't sling that stuff around when stirring!
As a true cajun cook I do appreciate you doing a great job with my favorite dish. Don't tell anyone I told you but you can make a roux in the microwave in large quantities, however nothing can replace the love in a hand made roux.
Good job, i rarely make my own roux anymore you can buy it down here at just about any grocery store we usually brown our meat first then take it out, add water then put the onions and the dissolve the roux in the water to the desired thickness we want. c'est bon
thanks for posting this video. i made chicken gumbo for lunch, and the recipe i followed had tomatoes and tomato paste included. if i follow your procedure, can i add tomatoes and paste also? i like your procedure better.
Thank You Scott! Made some this weekend & it was awesome! Holy hell the recipe made a lot of gumbo. I forgot to add the bay leaves but it was still great. I also added 1 habanero & 1 cerrano to the recipe (no seeds). Next up, the red beans & rice! Thank you so much!
Great video. The food looked awesome, I don't know about traditional gumbo, but it was certainly closer than what you typically see outside of Acadiana. The roux looked thin, I think I'll try that, it's got to make stirring easier. By the way, gumbo without potato salad is like crawfish without dipping sauce man.
Actually it is a very good and quite traditional. For me, I would add a bit of thyme and parsley and a can of copped Ro-Tel tomatoes and green chilis. My mamma would have put a bit of Worchestershire sauce. Gumbo is an art and every recipe is unique. The main ingredient is "taste good." If you don't got some of dat, de ress don't matter.
It's a vegetable brought over from Africa by slaves to America. It's green and somewhat tubular shaped. You can fry it, which is popular in the South. It also goes well in all sorts of soups, stews and stuffings. It can be pickled as well, and gumbo uses a lot of okra.
What time should I come over for Gumbo? Just kidding. It was great to see the color of the Roux mine was a milk chocolate color not dark chocolate so next time I will cook it a little longer.
The dark roux is the only way to go...Remember to lower heat and stir constantly....The most important thing is "IF YOU THINK YOU SCORCHED IT...YOU DID".....Seafood is expensive so throw it out and start over.....Great recipe....Thanks, John
Hey just a tip for you...fry down your okra seperate in another pan with a cap full of vinegar to pull the slime out. Then add it to the pot. Hope you try it. I got that from my grandma, she is 10 generations strong gumbo cooks in Louisiana.
I've never made gumbo before (I'm thinking about trying soon, though), but I've always thought that the proper way to make it WAS with a dark roux. I always though blond = raw and untasty. >:
You can make it with a darker roux (thats the way I like to make it.) The key is though, the darker the roux, the more of a nut brown flavor you get in your gumbo. I actually make mine in a seperate cast iron skillet. Either way works best.
Fezzo's is a good restaraunt, yes.. but I add the roux first... Gotta be first. I only add okra if I need to thicken my gumbo or if a guest requests it.
I am from the true heart of cajun country...born and raised. Not a bad video, the Tabasco is a sort of "tourist trap" kind of deal. Crystal hot sauce is better and contrary to popular belief doing without the celery is often prefered. If you ever pass through the area poeple, Stop and visit Fezzo's or Prejeans these two authentic cajun restauraunts boast the best gumbo in the area. It's almost as good as my Grand Mother's.
I think Crystal is good hot sauce but way to weak for my taste, you gotta dump a whole lot more for it to be spicy, that's why I prefer Tobasco, I'd say Crystal is second though...
you can make gumbo without the okra..this recipe looks ok but im from south louisiana and i make gumbo..the roux part is excellent..always make your gumbo with a chocolate brown roux. i dont add as much celery and bell pepper and its either roux or okra..i never combine the 2 for my gumbos. i usually dont use sausage out of the casing and my recipe uses smoked sausage or andouille.I will try this recipe though..thanks for posting
You know what, I used to love okra when my granny cooked it. But I tried it and it was awful. Thanks so much for the tip, I'm definitely trying this now!
Dude, you're awesome. I started to make this gumbo after watching your video, and the result was perfect. The dish looked yummy and tasted delicious. Thanks!!!
I'm definitely going to try this, I'm from Australia so I definitely didn't grow up on this , but I've always wanted to try it.
I came across your videos when I was looking for a recipe for southern fried chicken and I loved it so much that I've seen most of your videos in 3 days!
Gonna make this this winter cant wait!
Mrsbronzebella 2 months ago
i feel like tobasco has an alienated flavor. like it just takes over and dominates. that being said i like habanero tobasco. but i might just use an entirely different hot sauce aside from tobasco. great vid though. thanks for sharing.
saintbeast24 2 months ago
what about the crab legs?
frenchymia1982 3 months ago
I just made this recipe... it took me 2 hours to get the roux that dark! Lol... my stirring arm is exhausted, but I'm quietly optimistic about the results... will find out tomorrow, got it simmering now.
SethHesio 3 months ago in playlist Gumbo Recipe
Thank you for this lovely recipe. The end product looks enticing.
I don't like okra very much - definitely not with shrimp and meat. Can you suggest an alternative vegetable - something that will not alter the basic taste of Gumbo?
shomesengupta 4 months ago
That was such a treat to watch. Slow cooked veggies and meat seasoned with love. :)
saritajakhere 4 months ago
Cant wait to try this today, your video is the best one that I have found on gumbo so far on youtube, thanks.
Jacks942 4 months ago
I made this recipe in Norway yesterday...MMM,,yummy, i did not add the okra but it was awesome!!!the norwegians loved it...Im going bck to texas sunday but im supossed to cook it again on friday....Thanks!!!
0000000Lara 5 months ago
u did really good here , will try it thx again texas in the house
rosagerald67 5 months ago
You're very inspirational, thanks for the information.
onetouch04 5 months ago
good vid bro
ugk4ever 5 months ago
You did a great job. you did ur roux perfactly some people dont let it get dark enough
beccalincecum 5 months ago
Does the okra need to be included? I can't find Okra at my grocery store.
Mirumikodesu 7 months ago
@Mirumikodesu - you can leave it out if you want. But check the frozen food section too. Most grocery stores carry okra.
ScooterSMcGee 7 months ago
@ScooterSMcGee Ok.
Mirumikodesu 7 months ago
yes i have found that any dish like this is better the next day i know when i make red beans and rice i always make it a day ahead of time yummy
dragonflychainsaw 7 months ago
Looks like ANDREW ZIMMERAN from that show Bizarre Foods!!
HCVETERAN 7 months ago
can i ask mr. ScooterSMcGee....what is a chicken stock? ...i'm still a teenager and i'm from the philippines...i want to cook this dish coz' it's interesting....hehe...i'll appreciate your answer...thanks!
HBKdxfan 7 months ago
liked , favorited, and subscribed every video for the past 10 mins going thru your videos
coachdsimpson 8 months ago
Whats Gumbo?
OldChikity 8 months ago
Why does it get so dark brown? I mean, what makes it so brownish?
teleostomi 8 months ago
I LOVE YOU
geofftheginger 8 months ago
Hi Scott, thank you for this step by step video! Can this entire recipe be made the night before and just heated up the next day or just parts of the recipe like the roux can be made ahead of time? Thanks!!
bryannng 8 months ago
@bryannng - yes, I think it's actually better on the second day. If you're using shrimp wait to add it when you reheat the gumbo just prior to serving.
ScooterSMcGee 8 months ago
Omg, I never thought I'd be making Gumbo, but it was soooo good even my 12 month old baby couldn't get enough. My family and their tummies are very grateful to you. I added chicken to it aswell, very tasty. Thanks!
sassyleochick 8 months ago
Thanks Scott.
BlaccBoii 9 months ago
YUMMY
gumbo 9 months ago
I've eaten gumbo with crab in it, at what point do I add crab? and thank u for making this recipe seem so simple.
ReynosaBadAss 9 months ago
I just want you to know I made this last night for the 1st time IT WAS GREAT !!! I got tired of buying it from Publix for 4bucks. I always ate it up and wanted more so I searched and found you and Im so glad I did. Thank you. I will post a pick on your facebook page
blakkandi 9 months ago
I grew up in Southern Louisiana and you can have Gumbo without Okra, but Gumbo ain't Gumbo without the File. In my seafood Gumbo I never put sausage only crab meat, oysters and shrimp. I'll use sausage with my chicken and sausage Gumbo. You have a very good recipe.
Cheramieiii 10 months ago
Great presentation are you a chef, will try it looks good
Century21VJFRealty 10 months ago
the last time i made gumbo i used vidalia onions, shrimp, bay scallops, blue crab meat, crawfish (with fat) and lobster for "garnish" mmmmm...you can use filè to thicken instead of okra. filè is ground sassafras leaves
Iamthedinger 10 months ago
i live in Louisiana and just wanted you to know your video is awesome!
garrettmaria74 10 months ago
whats a good substitite for the okra?
bradyischamp 10 months ago
Thank you! I have been using your recipe as a reference for at least 4 batches of Gumbo. I've added crab, cod, chicken and more... This recipe is the perfect foundation for a great dish! LOVE IT!
ilwi1 10 months ago
Thank you scott this video helped me make a great gumbo for my mardi gras party i'm sure your gumbo is much better
partyspecialists 11 months ago
Great pointers for a Arizona girl who just moved to Louisiana and was looking to make some local food. Thank you SO much for uploading this and walking us step by step on "how to's", roux has always confused and scared me a little so this desert girl appreciates all the help! <3
Pizztoff 11 months ago
Hmmm--- I think you should just come on down to my house some time and make some of this for me~!
Looks great!!!
mugichan 11 months ago
Hello Scott,
We tried your Gumbo last weekend, and it was PERFECT!
Thank you for your help!
Josée & Simon
woolf32 11 months ago
Just made this tonight! It is fantastic! Thanks for the video!
Josiah350 11 months ago
like it , Some people just dont know how to do it... they add all kinds of stuff from the back of the cambells soup can and think they are doing it. But your cooking method is right and looks great. enjoyed it.
thegalvestonchef 11 months ago
Thank You Scott for Posting Your Great Dishes and Very Informative Videos. I Like the Looks of that Very Large Cast Iron Enamel Pot... Is that the Le Creuset 13 1/4 Qt French/Dutch Oven?? I'm Looking to Buy One Like it or Something Similar, Thanks
TheCl8ton 11 months ago
@TheCl8ton : The pot is the 15.5 quart Le Creuset Goose Pot… it’s the perfect size for large making quantities.
ScooterSMcGee 11 months ago 2
Here's something you may be interested in. There's a video here on YouTube called "Yum Yum Yum! (1990)". It's a short documentary about Cajun culture and cooking. The man who's cooking is from the same town where I was raised, Eunice, Louisiana. He cooks some traditional Cajun dishes, including gumbo, while telling stories. He's a Cajun musician, builds and sells accordions, and both he and his wife, also a musician, promote Cajun culture. It's a good video, as real and authentic as it gets.
Stingray8854 1 year ago
As a south Louisiana Cajun, I'm very skeptical when it comes to people outside of our culture cooking Cajun dishes. Some people think it's either drowned in hot sauce, or burned black and they call it "Cajun". It's disgusting. That being said, you did a great job. Here in our gumbo, okra is optional, as is seafood. Chicken or duck and sausage is popular, and sometimes we add pieces of smoked pork called tasso. We do gumbo somewhat differently here in Cajun country, but yours looks really good.
Stingray8854 1 year ago
Wow, I just had an orgasm! This guy is awesome!!!
adriannyasia 1 year ago
How many times will I have to double this recipe to feed 30 people?
pixcistix 1 year ago
@pixcistix - I typically prepare this recipe for 12 large servings. So I would multiply it up by 2 or 2.5.
Best of luck! -Scott
ScooterSMcGee 1 year ago
Hey...I just wanted to say that being English and living in Britain..I hadn't tried anything like this before...but I cooked it last night for the very first time for my family last night and it went down a storm ..they all loved it...could you add chicken to the dish also? Thank you
sneekypaladin 1 year ago
MAde it last night it took a long time (like 4 hours) but it is sooooooooooooooooooooo good :)
mel1984leg 1 year ago
looks DELICIOUS! :)
AAAAAAACCCCCCCEEEEE 1 year ago
If I were going to add gumbo fillet, at what point would you add it? Thank you. My husband grew up on Cajun gumbo and this is a very clear video on what is needed to get it done right.
foodpuppie 1 year ago
@foodpuppie - add the file at the end... just sprinkle over and cover the pot for about 10 minutes... then stir. However, file has been proven to contain a large amount of carcinogens in large amounts.... just a word of warning. :)
ScooterSMcGee 1 year ago
@foodpuppie Don't add file' to the entire pot of gumbo...add a pinch of file' to individual servings :) Ca c'est bon, cher!
ezziboo 11 months ago
I've been making this since you first uploaded and everybody just LOVES it. Thanks for sharing. Btw i think i think 16 people didn't use okra :P
ebutuoytm 1 year ago
yumm... gotta luv gumbo!
aldabali 1 year ago
Yum! I can't wait to make this! thanks for the demo and great camera angles!
siripornfalcon 1 year ago
Thanks so much for this Video. I have cooked this the way you said and it comes out great everytime! I have tried some of the other videos also and my Family says to me "We didn't know you could cook like this!". My best kept secret.
bossette36 1 year ago
i do things a might bit different but everybody can do things there own way im just wondering total cook time? i mae a gumbo yesterday and it took about 6 hours total
frodo70444 1 year ago
thanks a lot. great lesson. i've been doing mine with lump crab meat instead of shrimp. and i use a little less oil than flour. i took your advice and bought a nice thick bottomed stock pot. knock on wood, i haven't burned my roux yet. YAY i can make gumbo!
whocutt01 1 year ago
When you film, what do you use. Do you use a camera, iPod, etc. If possible, can you tell me brand, price, etc. Please & Thank you.
16hilltyKMS 1 year ago
@16hilltyKMS - it's a Sony Handycam... I haev no idea on price.. sorry.
ScooterSMcGee 1 year ago
That looks delicious, I don't use a roux when I make Gumbo and have gotten a lot of flak. Your dish looks absolutely delicious.
kewguys 1 year ago
Do you do this professionally? You are very well versed and clean. I hate to see someone demonstrate a food recipe and don't have good cleaning habits or a dirty prep area. You did a great job.
HADIYA7 1 year ago
@HADIYA7 - I am a professional chef - you can find my business on the web at portlandcomfortfood
ScooterSMcGee 1 year ago
I love your vids, they are AWESOME :)
deerslayer048 1 year ago
Hello .just found your channel..Wow ,This looks GREAT.....
barnett1129 1 year ago
Thanx for the speedy feedback - i have learned alot from your videos - they are well pronounced & easy to follow!
gangtra48 1 year ago
Scott - i do the roux seperate - I let it sit for about an hour or more then i pour off the floating oil. I am wondering if this affects taste - even though people say they love it! I put the roux in my stock & let simmer for bout 3 to 4 hours. Thanx for all your vid!!!
gangtra48 1 year ago
@gangtra48 - yes, of course you can do it that way. However, I find that by making hte dark roux then adding my trinity to the hot oil I am able to get the dark, rich flavor imparted into the vegetables a little better.
Of course cooking in your own kitchen there are no real rules... just do what makes sense to you. This recipe is just my version (there are many ways to make this dish).
Best, Scott
ScooterSMcGee 1 year ago
Great video, can gumbo be frozen or canned?
KentuckyRebels 1 year ago
@KentuckyRebels - Gumbo can be frozen. Just know that the shrimp will be a little tougher once you reheat it... but still good.
ScooterSMcGee 1 year ago
Very goooood!!! Thanks very much!!
juan58102 1 year ago
Really great demo of how to cook the roux and okra. Can't get that kind of instruction from reading a recipe.
smittyboyd 1 year ago
good dish ...I made it twice already, my mother keeps trying to get me to add tomato and i just tell her no no no...its perfect the way it is
franklynthree 1 year ago
How many servings is should I expect to get out of this dish using the amount of ingredients in the video?
KeithDemele 1 year ago
@KeithDemele - I'd say you would get 8 dinner size portions and up to 12 small portions.
ScooterSMcGee 1 year ago
@ScooterSMcGee Thank you VERY much! I had a few pounds of Andouille flown in, and I am sure my guests are going to love this recipe! Thanks for sharing some real soul food with us!
KeithDemele 1 year ago
@KeithDemele - great! let me know how it turned out.
ScooterSMcGee 1 year ago
@jslaughlin1979 I have Prudhomme's recipe from his "Chef Paul Prudhomme's Louisiana Kitchen". The only change I make is I don't fry the chicken anymore before adding it to the pot.
tastycajun 1 year ago
its amazin how so many foods have been influenced by the african culture, im cuban and we have a lot of foods that come from that decent even the main religion its pretty cool =)
celticmoon88 1 year ago
Nice work Scott!
I think i´m gonna try this recipe with spanish chorizo.
chutoduro 1 year ago
Tried this recipe last night! It turned out delicious. Your videos are excellent and easy to follow. I'm going to try your other recipes in the coming weeks. Thank you.
Raffaccino 1 year ago
im cooking your gumbo right now its my first gumbo wish me luck all the way from essex in england
nayhoe 1 year ago
do we have to use fresh sausage? or can we use the pre cooked kind?
missgoddessoflove 1 year ago
@missgoddessoflove Either is fine :)
220duckie 1 year ago
Thank you for sharing this with us...I've always wanted to try to cook this but had a lot of fear. But you'v explained it so well and made it so easy ...a non cook like myself feel confident enough to try it. Thank you ahgain
HomeBuyersofOhio 1 year ago
yummy!!!! i am def going to make this soon...thanks!!!...but one question, i live in sweden and here i can't find ready made stock...could i used boullion cubes ?
jkjuhlin 1 year ago
Your recipe and methodology is almost identical to mine. I use an unsalted butter and olive oil in my roux. Just another layer of flavor before the trinity.
elfintomcat 1 year ago
Wow, this looks delicious. Great instructions! This fall I will prepare this for sure!
JPaxton1616 1 year ago
Great recipe
Maxartz2010 1 year ago
thanks scoot tha't was great.........
pksw85 1 year ago
This is how my grandmother made it, only she used fish and chicken because we were poor East Texas Cajuns. If she killed a chicken and my grandfather caught fish in the morning, that meant gumbo tonight!
Thanks for the memories.
Aquaria 1 year ago
Man, watching this at midnight after getting out of work at a local restaurant. I'd kill for some of this right now :(
frosty689 1 year ago
This is such a wonderful video. Thank you so much for sharing this with us. You should have your own cooking show on The Food Network named Southern Kick with ScooterSMcGee ^-^.
SookiesNorthman 1 year ago
Brilliant - real soul food!! Thank you so much Scooter
roger6356 1 year ago
Gumbo has always been a mystery to me, such flavor layering (I realize now, it's that super dark roux that's been stumping me), but this looks freaking AMAZING and you've inspired me to try making it...
Let's see what the Yankee can do. ;-P
savvyspirals 1 year ago 5
Followed your recipe last night. Outstanding!!! It was my first attempt at making gumbo. Thanks for the recipe and demonstration.
showmyoface 1 year ago
Hey Scott(reposting, I don't think the other post took) Thanks for the video. i am going to try to make the gumbo this weekend for a party I am having next week. How many people will this current mixture feed? I am expecting 8 people. Will I have to adjust the contents?
Thanks!
bolevy 1 year ago
Hey Scott(reposting, I don't think the other post took) Thanks for the video. i am going to try to make the gumbo this weekend for a party I am having next week. How many people will this current mixture feed? I am expecting 8 people. Will I have to adjust the contents?
Thanks!
bolevy 1 year ago
thanks now i can make gumbo... well at least give it a try
worknmommyest08 1 year ago
Thanks a lot for this recipe. Cooked it last night with Chicken and Sausage and it was fantastic! I see what you mean about uncased sausage, we used cased and it was good, but I think the uncased would be a better texture and flavor.
MrLuthergarcia 1 year ago
Looks pretty good. The roux is the most important part of a great Gumbo I have always heard this and use that theory as a commercial Chef. Very many recipes for Gumbo but it all starts with the roux. Nicely done!!
andy65guitar 1 year ago
looks delicious
cutie21able 1 year ago
Thanks for the great recipe, I made gumbo for the first time and my family loved it! Added a bit of tomato paste and catfish. ;) It is definitely a labor of love!!
neih800 1 year ago
great recipe
gregsryan 1 year ago 2
I like it.
PBCreative 1 year ago 3
this is nice!!
I just made some gumbo last night following a similar recipe but screwed up the okra. Next batch will be PERFECT!!
That's an awesome pot by the way.
cheers
SoulAyatollah 2 years ago 3
Great job!
phillippatterson1 2 years ago 2
I made this for Thanksgiving and it was awesome!!!! Thanks!!!
SuperHuemanWoman 2 years ago 2
love it! m gonna try it afta watchin this video :)
femenime8star 2 years ago 2
Scott, I made this last week and it was so good I made it again today. Thanks for the recipe, it goes great in the winter time!
rayj729 2 years ago 2
good video. Thank you.
VINHMAN 2 years ago 3
You're exactly right. You can't call it Gumbo without using Okra, since the African name for Okra is Gumbo. Another African name we use in our culture is "Tote" as in Tote bag or to carry, Banjo is also an African word. Just a little trivia.
mumbleora 2 years ago 11
@mumbleora You most certainly can, my friend! The origin of the name is disputed. It could also have come from the Choctaw word kombo, which means sassafras (which is ground to make filé powder).
Here in Louisiana gumbo is cooked many different ways, depending on where you are and what you grew up with... okra or filé powder, tomatoes or not, blonde or dark roux, we argue about it 'til we're blue in the face but we're always happy to eat each other's gumbo!
cmorris83 2 years ago
@mumbleora dont forget Barbeque
rppyt333 8 months ago
My girlfriend and I used your recipe and we loved it!
THANKS SCOTT!
imy0dadi 2 years ago
Thank you! I have never made a gumbo before today....and it is soooooo good!
dwyndler 2 years ago
cool, watching all these vids on gumbo will give me info on making my own. (I'm from NY, can't wait to go down south). We have "Chourico" sausage available here, it's pretty good too.
NoelBenson8029 2 years ago
scott i found your recipes by looking for banna pudding awhile ago you are awesome everything you cook looks good . you are calm and refreshing to watch you are online my version of the food network you reall need a tv show or do you have a tv show?
seanviv2 2 years ago
I don't know where you're from but congrats on having the nerve to make your roux that dark. Most people who are not experienced panic and don't let it darken properly. I can tell just from watching this video that you make a good gumbo. You might want to add that roux is very unforgiving. It sticks to and burns the hell out of wherever it lands, So don't sling that stuff around when stirring!
Two gumbo spoons up from a certified Cajun!
rjd2633 2 years ago
As a true cajun cook I do appreciate you doing a great job with my favorite dish. Don't tell anyone I told you but you can make a roux in the microwave in large quantities, however nothing can replace the love in a hand made roux.
Mugarchas 2 years ago 2
Thanks!! You can also make it in the oven (an old restaurant trick) but I always like showing folks the REAL way to do it. Thanks for watching!!
ScooterSMcGee 2 years ago
Making roux scares me. Thanks for the recipe!
atlast23 2 years ago
Good job, i rarely make my own roux anymore you can buy it down here at just about any grocery store we usually brown our meat first then take it out, add water then put the onions and the dissolve the roux in the water to the desired thickness we want. c'est bon
cajunhunter 2 years ago
Thanks Scott for sharing your gumbo recipe. Have you ever tried making a roux in the oven? Just wondered about your thoughts on that.....
Sherismiley 2 years ago
Kewl.
rmbb10 2 years ago
It's great the way the layering happens. I can almost smell it cooking. Love the recipe, thanks.
rsa4510 2 years ago
thanks for posting this video. i made chicken gumbo for lunch, and the recipe i followed had tomatoes and tomato paste included. if i follow your procedure, can i add tomatoes and paste also? i like your procedure better.
tngtroi 2 years ago
This recipe was awesome! It came out delicious, I added a few more bay leaves and some chicken and crab!!
MRZTONI 2 years ago
using this to make gumbo...
Msbea345 2 years ago
Realy nice to watch your video.
have you and idea about Gumbolaya it is just a fancy expression for Gumbo ?
Thomas from Germany
hatog61 2 years ago
gumbo is awesome!
2coolperson 2 years ago
I've got the sausage, if the shrimp will cooperate with my castnet I will be making this tonight!
You're as good as any cooking show I've ever seen.
BTW, nice pot!
Nice shirt and no apron.
picklehead7 2 years ago
Scott,
I made this last night and it was great. The 8 cups of stock seems like a lot, mine came out a bit soupy.. i think I am going to try it with 4.
Love the videos and recipes! Thanks for all of them.
TMRadMan 2 years ago
If it did you didnt have enough roux to thinken it. The eight cups really isnt a lot because it will always cook down.
Jagster94 2 years ago
I love Gumbo. That looks so good.
kll510 2 years ago
Thank You Scott! Made some this weekend & it was awesome! Holy hell the recipe made a lot of gumbo. I forgot to add the bay leaves but it was still great. I also added 1 habanero & 1 cerrano to the recipe (no seeds). Next up, the red beans & rice! Thank you so much!
spavlic 2 years ago
Great video. The food looked awesome, I don't know about traditional gumbo, but it was certainly closer than what you typically see outside of Acadiana. The roux looked thin, I think I'll try that, it's got to make stirring easier. By the way, gumbo without potato salad is like crawfish without dipping sauce man.
ducroisjosef 2 years ago
Actually it is a very good and quite traditional. For me, I would add a bit of thyme and parsley and a can of copped Ro-Tel tomatoes and green chilis. My mamma would have put a bit of Worchestershire sauce. Gumbo is an art and every recipe is unique. The main ingredient is "taste good." If you don't got some of dat, de ress don't matter.
wayelrob 2 years ago
thats your kitchen? youre cool already!
luv my cajuns!
roooneal 2 years ago
what is okra ?
bluvslou 2 years ago
something you probably wont find that easily
LDKBBAB 2 years ago
actually you will, there is frozen in the frozen isle and fresh produce at your produce isle,. at your big name food markets.
Acules08 2 years ago 2
It's a vegetable brought over from Africa by slaves to America. It's green and somewhat tubular shaped. You can fry it, which is popular in the South. It also goes well in all sorts of soups, stews and stuffings. It can be pickled as well, and gumbo uses a lot of okra.
marxthesmurf 2 years ago 3
sounds great!!
untildawnrocks 2 years ago
What time should I come over for Gumbo? Just kidding. It was great to see the color of the Roux mine was a milk chocolate color not dark chocolate so next time I will cook it a little longer.
katlady5000 2 years ago
be my chef!
69ColinniloC69 3 years ago 4
The dark roux is the only way to go...Remember to lower heat and stir constantly....The most important thing is "IF YOU THINK YOU SCORCHED IT...YOU DID".....Seafood is expensive so throw it out and start over.....Great recipe....Thanks, John
jlbailey71346 3 years ago 3
Made with love. Very nice vid. Thanks!
elguapostino 3 years ago 2
I've never seen a roux cooked any darker than peanut butter. I'm going to try getting it darker-I'm anxious to taste the difference.
Mombuck 3 years ago
Hey just a tip for you...fry down your okra seperate in another pan with a cap full of vinegar to pull the slime out. Then add it to the pot. Hope you try it. I got that from my grandma, she is 10 generations strong gumbo cooks in Louisiana.
IslenoGutierrez 3 years ago
mmmm... that looks so delicious. thanks for sharing!
Kressara 3 years ago
Sounded like fireworks when the trinity was dropped into the pot. haha
yummy
illuminatedface 3 years ago
FINALLY! Someone makes gumbo with a DARK roux, anything else is an abomination. I'm tired of seeing people making gumbo with blond roux.
robertlewis2002 3 years ago 3
I've never made gumbo before (I'm thinking about trying soon, though), but I've always thought that the proper way to make it WAS with a dark roux. I always though blond = raw and untasty. >:
KarmaGhost22 3 years ago
You can make it with a darker roux (thats the way I like to make it.) The key is though, the darker the roux, the more of a nut brown flavor you get in your gumbo. I actually make mine in a seperate cast iron skillet. Either way works best.
EricW1063 2 years ago
Fezzo's is a good restaraunt, yes.. but I add the roux first... Gotta be first. I only add okra if I need to thicken my gumbo or if a guest requests it.
And now I'm hungry, too!
Phoaenix 3 years ago
Great video! You made me very hungry!!! :)
jfrairespin69 3 years ago
I'm def going to try this sometime
shayfay00 3 years ago
damn...now im hungry. =p
skab1up 3 years ago
I am from the true heart of cajun country...born and raised. Not a bad video, the Tabasco is a sort of "tourist trap" kind of deal. Crystal hot sauce is better and contrary to popular belief doing without the celery is often prefered. If you ever pass through the area poeple, Stop and visit Fezzo's or Prejeans these two authentic cajun restauraunts boast the best gumbo in the area. It's almost as good as my Grand Mother's.
dsbroussard 3 years ago
I think Crystal is good hot sauce but way to weak for my taste, you gotta dump a whole lot more for it to be spicy, that's why I prefer Tobasco, I'd say Crystal is second though...
hardhead233 3 years ago
i mean i cant replace it with any other vegetable
KINGOFKINGZect 3 years ago
look good but i dont like okra will it ruin the recipe if i dont put any
KINGOFKINGZect 3 years ago
you can make gumbo without the okra..this recipe looks ok but im from south louisiana and i make gumbo..the roux part is excellent..always make your gumbo with a chocolate brown roux. i dont add as much celery and bell pepper and its either roux or okra..i never combine the 2 for my gumbos. i usually dont use sausage out of the casing and my recipe uses smoked sausage or andouille.I will try this recipe though..thanks for posting
joespat75 2 years ago
Excellent Job, Thank you for the effort. Joe
urophilia 3 years ago
WOW, looks awesome!
Will give this a shot tonight, Thanks!
ultratec66 3 years ago
AHHH. U MADE ME HUNGRY!!!!
Ctownboi3 3 years ago 3
That's the least viscous roux I've ever seen. Most chefs I've seen make a thick roux, the consistency of peanut butter.
I see no reason NOT to have an oily roux, however.
Great video.
FramingHammer 3 years ago 3
you get me so damn hungry
69ColinniloC69 3 years ago 7
thnks for the recipe made it today its delicous i wish i can eat it every day for the rest of my life
mysterio584 3 years ago
Is the Andouille out of the casing?
skinnerc06 3 years ago
Nice recipe - gonna cook it tomorrow :)
gumbo1973 3 years ago
You know what, I used to love okra when my granny cooked it. But I tried it and it was awful. Thanks so much for the tip, I'm definitely trying this now!
chevon2020 3 years ago
Thanks for the tip on cooking okra properly. Can't wait to try it out.
NewtNoho 3 years ago
ur my favorite..ive tried to watch all ur video.
carizza07 3 years ago
how are you not on food network?
n0twxl0c 3 years ago 4
Dude, you're awesome. I started to make this gumbo after watching your video, and the result was perfect. The dish looked yummy and tasted delicious. Thanks!!!
clancy146 3 years ago
I'm definitely going to try this, I'm from Australia so I definitely didn't grow up on this , but I've always wanted to try it.
I came across your videos when I was looking for a recipe for southern fried chicken and I loved it so much that I've seen most of your videos in 3 days!
Please keep cooking for us.
rhey78 3