How to make authentic Louisiana Gumbo

This video will show you how to make authentic Louisiana Gumbo.

Category:

Howto & Style

Tags:

• gumbo
• louisiana
• mardi gras
• cooking
• cook recipe cooking how-to

[CookingwithDenay]

@Landotter1 Thanks for sharing.I know a number of folks who make up their roux and freeze it. So glad you enjoyed the video and also that you can now get authentic andouille sausage. Thanks again for stopping by and Happy Cookin!

[CookingwithDenay]

@Time2danz You are correct a traditional roux is thicker and darker, I do not use the amount of flour to oil ratio used in a traditional gumbo to cut down on the fat, you can use any where from 1 cup flour to 1 cup oil depending on the amount of gumbo you are making and the consistency you are going for. Go for it and let me know if you ever have any questions. Happy Fat Tuesday!!!

[CookingwithDenay]

@tmcalis566 Thanks loads, my family too makes seafood gumbo and I may one day showcase the seafood gumbo which is absolutely divine. I too saute my okra to de-slime it, just didn't do it here. Thanks for your kind words. Happy Fat Tuesday. ~ Denay

[CookingwithDenay]

@moniqueshaynes You will not ruin it at all. I use white meat to cut down on the fat, but dark meat has more flavor, use the gumbo file gingerly so as to not over power the gumbo, remember the gumbo file can be added at the table too so those who do not like it don't have to put it in their gumbo. It is often viewed more as a condiment that main ingredient.

[CookingwithDenay]

SUGrad98 - you asked:@CookingwithDenay Quick question: You've mentioned that you cannot make a roux with olive oil vs. the canola oil. What is the reason why it cannot be done? Would it have something to do with the consistency of the roux or wouldn't the flour blend well with it? Olive oil may not hold up to the heat needed to make a dark roux, and it can burn and/or alter the flavor of the roux. It really does not work well for making gumbo. I have learned from experience canola is best.

[CookingwithDenay]

There is a huge difference between making a thickener using cornstarch and flour and making a black roux for gumbo or making a roux using butter and flour. When making a gumbo roux are are seek a rich nutty flavor that is the foundation of a great gumbo. I have never made a roux for red beans and rice however.

[29raydog]

That looks really yummy but I am new at cooking and I need the measurements so I can get exact like how many cups of okra , celery and onion... I cant attempt w/o measurements... HELP

[Landotter1]

Great video and detailed explaination of roux. I have made my roux for nearly 20 years now but I do mine differently. I make a big batch and put it into the freezer and add it later. Your way is more correct, by adding the trinity to the hot, fresh roux. My gumbo isn't thick at all, more like soup but I like it that way. I have never added okra but it looks interesting. Now that I have moved into South Texas, I can get andoille sausage at the store. I used Eckrich before and like it fine! Thanks

[Time2danz]

my mom showed me how to make a roux and a month later she passed away. She grew up in plaquemine parish and always a dark roux was used. I know hers was thicker and darker but you are one of two videos that shows a proper louisana roux. thxs for the great memories. now I know I can make it like just like my mom would have wanted me to.

[tmcalis566]

PERFECT, PERFECT, PERFECT. This is how you correctly make a gumbo. Tomato paste is never added. The roux is the foundation of the gumbo. And THANK YOU for showing how okra is supposed to look in a gumbo. My mom (who is Creole) sorta stir fries the okra in a skillet to get the "slime" out before adding it to her gumbo. She also adds oyster, shrimp, chicken and sausage. We love seafood so it's an absolute must in her gumbo. The color of your gumbo is absolutley beautiful and authentic. I've seen

[kiasky1]

I like my gumbo a little thicker.

[moniqueshaynes]

if i added gumbo file` to the recipe and used dark meat chicken instead of white would it ruin it?