Seafood Gumbo Part II
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OMG That is the thickest rue i ever see , how much fluor is in that 10lbs the gumbo look realy thick when serving it looks more like a stew !!!!!!!!!!!!
carlk2010 4 months ago
You guys couldn't cook gumbo to save your life, don't try it if you gonna mess it up, your roux is so thick u cant eat it, and JB, dont tell them to look at your site, I been watching you for 3 months and you cant cook Cajun either, everything you cook has bacon or butter in it, stay in Baton Rouge and cook Creole!!!!!.......You hear me BOY!
CajunCookMafia1 2 years ago
Looks nice Check out a gumbo by a cajun from Louisiana, type this in:
007bondjb
007bondjb 2 years ago
Tony Chachere's, Slap ya mama, and Zatarains are all real popular. I like Paul Prudhomme's, it's kind of expensive though. Oh yeah some people use file, I never do.
ducroisjosef 2 years ago
Too much roux. And I've seen other videos of people cooking the vegetables in the roux, I don't know anyone who does that over here (Louisiana), I don't see how it could improve the roux. And celery? All you need are green bell peppers, white or yellow onions, green onions. Chicken broth,garlic,and okra optional(okra is slimy if not cooked right).A fryer,hen,or seafood and sausage(andouille, or smoked sausage will do). Serve over rice(cajun country)with potato salad. Use a Cajun seasoning blend.
ducroisjosef 2 years ago
was that freddy kreuger
dubbedcrazy 3 years ago
northern liberals trying to make ,,, sad
tomgreen1721 3 years ago
not even close
tomgreen1721 3 years ago
Fortunately no celluloid was wasted in the production of this documentary.
Hopefully the digital chip has been processed through multiple airport screening machines.
bluzyhound 3 years ago
Was it raining out there? Everyone looked happy. I hope there was enough food for everyone. It would go fast. Thanks for sharing!
lettuceeattogether 3 years ago