Your gumbo is the real thing. Cajun people didn't have much so they did not change much. If it was seafood gumbo then don"t add any other meat. Your roux was the real thing. I can smell it now. It's not like the bitter black scorched flour that some call roux. The flavor and smell with the vegetables are fantastic. Thanks for telling people not to overcook seafood. It should be almost raw to be good. Gumbo file gets three thumbs up with a real coona**es like me.
I disagree with johncastro, real cooks do need file. There are two thickening agents used in thickening gumbo. One is Okra,(which is the africian word for gumbo), and the other is File' which is from the Native American grounding the Sasafras leaves. In New Orleans these two ingredients are always used in gumbos. It's either one or the other, never both. It's essential!
I always make it my sight and smell because it's the only way I know how. People ask me how I make mine, and I can't honestly tell em. My favorite gumbo is chicken and andoullie. I also use okra, not file. The whole consistency depends on it.
My objective was to keep it simple so that any novice would try this receipe. My suggestion to anyone who had to do this for a instructional video class is use a very simple recipe!
a food processor for chopping parsley isnt really a great thing to do .chopping the parsley yourself is the right thing to do. gumbo without okra isnt gumbo its soup what you made was shrimp stew with gumbo file. wheres the crabs? crab claws? wheres the okra? real gumbo cooks dont need gumbo file to cook gumbo
I couldn't agree more! Under normal conditions I would never cut parsley in a food processor. This video was a requirement for my graduate class. There are so many segments cut out of this piece because it all had to fit a certain time frame. You are correct in mentioning the crab claws (although I did use crab meat) and okra. Here again the perfect addition to a 'real' gumbo. But due to time constraints I cut all of that out. File' is always good in my opinion.
Your gumbo is the real thing. Cajun people didn't have much so they did not change much. If it was seafood gumbo then don"t add any other meat. Your roux was the real thing. I can smell it now. It's not like the bitter black scorched flour that some call roux. The flavor and smell with the vegetables are fantastic. Thanks for telling people not to overcook seafood. It should be almost raw to be good. Gumbo file gets three thumbs up with a real coona**es like me.
NoonooBro 4 weeks ago
I disagree with johncastro, real cooks do need file. There are two thickening agents used in thickening gumbo. One is Okra,(which is the africian word for gumbo), and the other is File' which is from the Native American grounding the Sasafras leaves. In New Orleans these two ingredients are always used in gumbos. It's either one or the other, never both. It's essential!
daudi806 8 months ago
Damn she sexy. I love me some country girls. I hate new york man.
mikeygeneral 1 year ago
looks good
chrisbrownboo18 2 years ago
I always make it my sight and smell because it's the only way I know how. People ask me how I make mine, and I can't honestly tell em. My favorite gumbo is chicken and andoullie. I also use okra, not file. The whole consistency depends on it.
Laissez les bon temps rouler, Creoleborn! :3
hanalyse 2 years ago
shrimp stock?? chicken stock??
johncastro27 3 years ago
My objective was to keep it simple so that any novice would try this receipe. My suggestion to anyone who had to do this for a instructional video class is use a very simple recipe!
creoleborn 3 years ago
a food processor for chopping parsley isnt really a great thing to do .chopping the parsley yourself is the right thing to do. gumbo without okra isnt gumbo its soup what you made was shrimp stew with gumbo file. wheres the crabs? crab claws? wheres the okra? real gumbo cooks dont need gumbo file to cook gumbo
johncastro27 3 years ago
I couldn't agree more! Under normal conditions I would never cut parsley in a food processor. This video was a requirement for my graduate class. There are so many segments cut out of this piece because it all had to fit a certain time frame. You are correct in mentioning the crab claws (although I did use crab meat) and okra. Here again the perfect addition to a 'real' gumbo. But due to time constraints I cut all of that out. File' is always good in my opinion.
creoleborn 3 years ago
im eating gumbo right now!
WhitneyRaeAdams 3 years ago
Yes it's always good Cher!
creoleborn 3 years ago
nice video ! i wanna eat gumbo rt now !! its so yummy !
paulstanley84 3 years ago
Thanks!
creoleborn 3 years ago
;-) xoxo
creoleborn 3 years ago
Great video!!!
pricelesskween91 3 years ago