4 Levels of Gumbo: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels - amateur John, home cook Heather, and professional chef Airis Johnson - to simmer up their best bowl of gumbo. Once each level of chef had ladled out their creation, we asked expert food scientist Rose to explain the choices each made along the way, breaking things down from a technical perspective. Which level of gumbo would you dip into first?
Chef Airis is on Instagram at @airisthechef
Find Rose at @rosemarytrout_foodscience
Keep up with John at @johndlopresto
Heather is on Instagram at @hmclinton
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4 Levels of Gumbo: Amateur to Food Scientist | Epicurious

[@shanna9579]

That pro-chef's gumbo makes me want to risk it for my shellfish allergy

[@lazyhuman9724]

I too am heavily allergic to shellfish and I’m willing to DIE for good food. I’m here for a good time not a long time! (All jokes aside it looks awesome)

[@michaelhenderson6954]

ON GOD I WAS THINKING THAT

[@thevioletskull8158]

Don’t

[@wonkysfishingtales]

I’m the same, I just have to smell shellfish and that’s it I’ll blow up like a balloon, but all the dishes looked amazing.

[@tobertb]

Okra is added late in the process. It takes almost 4 hours to make a good gumbo you cook it in phases. Chicken bone in first 1 hour. Then pull chicken out to debone. While sausage cooks for 30 min. After 30 min you put chicken back in. 30 min later add seafood and okra for another. 30 min. Again I would not eat any of those gumbos

[@michaelbcohen]

Once you heard Chef Johnsons accent, you knew it was going to be amazing gumbo.

[@donovanb9020]

Facts

[@gndo9145]

The real ones know

[@ndac6324]

Hell yeah

[@HelgaCavoli]

When she started saying "The difference of creole and cajun.." I was like daaaaaaamn!!

[@mrsrichie2010]

I heard her say “ova da fire” instead “the heat” I knew hers was gonna be authentic

[@JohnCR-gw8jt]

John's stock preparation scene was just him reading the stock packaging 😭😭

[@r.shavers7777]

😅🤣😂

[@rasoa1]

He’s mastering at it though!

[@jojojojo-lk8cs]

bless his soul lol

[@linussage60]

Level 1, baby!

[@wingedstring]

Why do you talk in 3rd person?

[@seenjeans]

Omg I love the leve 3 chef, she’s so thorough and actually explains why she’s doing what she is Also I love the level 2’s laugh, it’s so cute and precious! Plz bring them back

[@kaizer20xl]

Check isaac toupes he's really good too

[@515aleon]

Need to see more of her.

[@nsa4613]

Yes I like the new level 3

[@dbeltran5137]

Same!

[@karabou1432]

Yeah can she start a youtube channel please?

[@granthemstreet3209]

Props to Epicurious for making sure they didn't butcher the gumbo. These are all real cajun or creole methods and ingredients (we won't talk about John's canned tomatoes. he made a great first attempt)

[@ciscoortega2309]

I heard tomatoes are used in some creole recipes? It's one of the differences between cajun and creole I think (not an expert)

[@granthemstreet3209]

@@ciscoortega2309 yeah but I dont think it was intentional. seemed like he was going for Cajun

[@ciscoortega2309]

@@granthemstreet3209 That's fair, and I've never had a gumbo with them either.

[@michellewong2265]

If Daniel was here he'd put Blackberries in it

[@chrise.321]

At least Emily isn't here with her ketchup!! 😉

[@jbearclowater]

"It's Covid, we're all used to crying."

[@515aleon]

How true is this!!!

[@thevioletskull8158]

John we here for you

[@DrLesleyStevens]

Sheeple. Baaaaaaa.

[@Alex-ib2cq]

The words of a legend

[@12b_engineer]

Coward sheep. I haven't changed a dam thing. Never wore a mask still hung out with friends. Did everything I normally do.

[@testamento82]

I love the level 3 chef so much. Very clear instructions, she’s definitely an instructor. And I do prefer these videos from home versus the old in studio format. Keep this!

[@hawggie]

She comes across as if she's passing down the family recipes to the youngin's

[@DoubleSmackJacksSmackAttack]

My local grocery store sells a large frozen bag of Gumbo base you just add to a pot with some meat. I consider that a level 0 meal!

[@TheJohnsKitchen]

sounds easy but can still be delicious!

[@JessenReadsRomance]

Pre-made roux is a big thing even in Louisiana 🤷‍♀️

[@DoubleSmackJacksSmackAttack]

@@TheJohnsKitchen I've used it a few times, it's great stuff!

[@tyevonmccullough435]

Silly but funny!

[@selfloathingweekly]

As a person of Cajun Descent, GET OUT.

[@NoxaClimaxX]

Airis was on Chopped: so cool to see her here

[@BaneZ42]

What episode

[@Axeloy]

yea what episode

[@CosmicCricket]

yo you can’t drop that info without telling us which episode it was

[@bromine6072]

Cite your sources

[@patienceopperhammer5288]

Episode ???

[@jbearclowater]

I feel like this level 3 chef would be so fun to just hang out in the kitchen and cook with

[@falsenames]

Until that one time you accidentally put a carrot into the gumbo and she gives you a death glare so bad you feel like your head will explode if she keeps staring at you like that.

[@therealosama7368]

Aris is like that one auntie that always gives good advice

[@rodrigul3]

Look at John trying something he hasn’t done yet. I tell you props son. Getting that level 2 chef 👨‍🍳. Rose 🌹 ❤️ Love Her!!

[@claudiopandolfi4440]

No way specially after that taco episode🤢

[@knighthawk3749]

He is not moving to level 2 if he uses breast meat instead of dark meat.

[@bensang777]

He used a store-bought meat instead of cooking his own meat.

[@knighthawk3749]

@@bensang777 They all used store bought sausage or ham. That's not the problem. Using the most flavorless meat with no bones and no skin makes for a flavorless dish.

[@bensang777]

@@knighthawk3749 I meant he bought already cooked meat instead of raw like the others.

[@ms-iz9iy]

I think this was an excellent video to show the difference of levels. Level 3 and level 2 were like comparing a PhD to a master's student; both knew what they were doing but the level 3 just had the little extras that show the many extra hours they had spent perfecting their recipe.

[@littlegoobie]

highschool vs bachelors vs PhD

[@xxgo0kst3rxx]

Lvl 2 is more of a Cajun gumbo lvl 3 is creole. One a more home cook vs a chef so yea.. to each their own

[@Inazarab]

This level 3 chef was great, I hope we see more of her.

[@DaliaMiller]

Considering John never had gumbo before, I'm just glad he used Tony Chachere's lol

[@lazytv4318]

Only reason I noticed this was from watching EsfandTV on Twitch

[@Phil-ui4tm]

Emily would’ve added ketchup

[@thibadeauxpertuis4531]

Cajun here so I have to put in my two cents for cajun gumbos: When making a meat gumbo, always always always brown your meat before you add it. You can start with this before anything particularly with your andouille so you can use the rendered fat to make your roux. Which brings me to my second point, you can cook a roux on high heat but you have to commit to stirring it nonstop or it will burn and you will need to throw it away and start over. A roux should 1. be the consistency of wet sand to begin and 2. should be browned to a shade before burnt (this is easier said than done - for reference beer bottle brown). 3rd chef is 100% correct always use a wooden spoon for this, if you use silicon/plastic it will melt at the high heat. If you want a truly traditional authentic cajun gumbo you never mix meats with seafood, its all of one or the other (this is not practiced much nowadays). For me personally I don't like chunks of vegetable in my gumbo so I use a food processor so my trinity and garlic just melts into the gumbo. A gumbo should be started in the morning or midday and cook till dinner (low and slow). Gumbo is a reflection of the soul, deeply ingrained in the cajun and creole culture. It represents family and the good times ahead. Lastly, never ever ever ever under any circumstances put tomatoes in your gumbo, I will fight anyone from North Louisiana on this matter.

[@NaturalKenya]

Yes flavor building

[@xScemesx]

You are cajun not creole, and creoles use tomatoes and imo it tastes way better than cajun gumbo

[@mochimochi001g]

Yes! You should be on this show representing Louisiana! My Dad is from Louisiana (New Orleans) and my grandmother and she taught us all her good recipes!

[@killah_disciple1]

Traditional gumbo, don't mix meats and seafood, yet you use a food processor? And tomatoes are fine if you're making creole gumbo.

[@llllllloopylunch]

As a creole I strongly disagree with most of your points.

[@onesexytan]

Okay I'm loving the level 3 chef. Bring her back, she is really funny and very personable.

[@catluvahinyoface7632]

John is such a cute likable human. Like he's all of us trying something new. And he always loves his food lol

[@donh3239]

Yeah, except a lot of us wouldn't be brave enough to try something new. You go John.

[@shaskins15]

9:14 🥰

[@aryandighe9258]

Frank is not here because he's making another Louisiana from scratch

[@NoxaClimaxX]

He making a hurricane-proof Louisiana

[@mevludinandnikole]

Boo

[@mufasaiam7794]

Dead meme. Learn to let go

[@mufasaiam7794]

Also Frank is busy with his own channel. Proto Cooks with Chef Frank

[@aryandighe9258]

@@mufasaiam7794 ik but every video i see one so i wanted to try it out

[@randaya5854]

Gumbo: reminds me of one part of Princess and the Frog where Tiana makes tasteful gumbo (don't laugh about it, I just simply reference it)

[@sunsundks3891]

Same

[@berrisfueller6221]

As soon as I saw the title of the video, it reminded me of that movie

[@arikakarin2323]

I immedietly thought about it when I read the tittle.. I never had one.. what dish is this from?

[@randaya5854]

I think it's in New Orleans.

[@IslenoGutierrez]

@@randaya5854 I’m from New Orleans, gumbo reminds me of home :)

[@henryault458]

I have an idea for a future episode: 4 Levels of French Onion Soup. My absolute favorite soup of all time.

[@kieraughhh3020]

Okay hear me out : an entire series of just making soup

[@balooshafiq8269]

@@kieraughhh3020 yessss

[@TheAlien101]

Hmm l grew up in a culture that literally uses soups and stews the whole fall winter season so it would be really interesting to see what they would come up with. My family literally has at least 5 traditional Onion soup recipes that are favourite ( l am allergic to Onions so l have to go based on what others say ) which are supposed to taste divinely

[@blamb9977]

I love seeing new chefs! Welcome to the show Airis and Heather.

[@tigerz8174]

Me: What's the secret to your Gumbo? Level 2 & 3: A good roux Level 1: A bit of fairy magic 😉 😅🤣😂 Love this episode it was very informative and entertaining 💚

[@markburns8690]

Would you like a recipe? After all I am Cajun. ;)

[@christensolomon3679]

Small tip for fellow home cooks when using store bought stock and rotisserie chicken in stews/ soups: fortify the stock with the bones & skin of the rotisserie chicken, just boil em together for like 30 mins. Turns your basic stock to a roasted chicken stock, makes a big difference with hardly any effort.

[@Rebecca-dm5ul]

Best trio of chefs so far. They were engaging, funny and the pro has me ordering lump crab atm.

[@JonReynoldsESQ]

Yo...it'd never in all my days crossed my mind to put two types of crab in the gumbo like this...and now it's completely obvious.

[@yeahitstracy]

the way John is saying „kiełbasa” makes my polish ears proud lol

[@Becky0494]

I live in Pittsburgh, Pennsylvania (lot of polish immigrants) and a lot of people here say “Kiel-bossy” 😂 bit of an adjustment when I moved here.

[@ZDtue]

КОЛБАСА!!!

[@Shinkajo]

KURVA

[@dove204]

I’m majoring in food science and didn’t expect to see gas chromatography mentioned in this video since I was just tested on it yesterday 😭 it’s too soon lol

[@jenbdiamond]

Finish your degree! We need you to take over when Rose retires.

[@kizzy7562]

I'm food science major too lol the main reason I watch this show!

[@TragoudistrosMPH]

keep the trauma fresh and alive or you'll forget all your hard learned knowledge :P

[@TheRedkid20]

Cooking is chemistry. The better your lab technique and precise your formula the more consistent your results.

[@mechadoggy]

I for one am very glad that she mentioned gas chromatography

[@alc8980]

Very proud of John for stepping out of the comfort zone and doing your best! Great first try! Everyone's dish made me hungry 😋

[@mckayhair1123]

If you live anywhere in, or less than 100 miles near Louisiana, you or your family probably have your own recipe. And that’s the amazing thing about gumbo, is that every recipe is different, and you can make it your own. My grandpa during the holidays makes sealed jars of dark roux to give as gifts, because gumbo is great to eat during cold weather, and sometimes a good roux can take as long as 45 minutes.

[@morganellis4656]

Level 1: "Uh I hope this works" Level 2: "Did I mention I'm from Louisiana Level 3: *Sebastián the Crab enters the room* "Uuuuunder DA SEA!"

[@chicken2jail545]

All 3 Gumbos looked great, but if I had to choose, I'd take the level 3's gumbo, because it's got okra in it.

[@TheWiseGrif]

Airis is EXACTLY the type of chef I want a gumbo recipe from...im drooling thinking of all that deliciousness

[@inuyashaluver58]

Airis’ gumbo is EXACTLY, to the T how my family from New Orleans makes their gumbo. Watching her make it brought back SOOO many great memories of my Papa making gumbo during the holidays, talking about life in New Orleans 🥰 Food is really a way to the soul 💙

[@bobbyed5383]

Yes! It made me think about my Grandmama!

[@Joescotterpuss]

My Mom's gumbo is very close to my heart. As they said here, making it is a labor of love. If I ever meet a girl who can cook gumbo the exact same way as my mom I'll marry her on the spot.

[@OlgaSofiaSilva]

Airis is a Level 3 Chef AND a grandma??!? Level 10.000 unlocked! 💥

[@airisjohnson5065]

A Grandma?????? lol

[@mikiniwilliams5916]

She said her gumbo was grandma approved, not that she was one.

[@ashnoz793]

"Its got a little bit of fairy magic, just like me" We stan

[@stevenalexander4721]

I loved that Airis used the scraps for making stock with. I do this with onions and celery all the time. In fact, I have some pieces in a bag in my freezer that I'm going to use to make homemade chicken stock with.

[@Tigerblade11238]

I am from Louisiana and all three chefs did the gumbo proud. #3 is an artiste, but all three made a bowl I would GLADLY eat. I love food. It makes us ALL happy and brings us all together. Well done to these chefs. I am pleased.

[@JordyyBriAnn]

This is the second recipe that John has dinner that he had never done before I’m not mad about it ( kind of with the rotisserie chicken but I’ll get over that)

[@jenbdiamond]

I actually kinda like watching them improvise with things like rotisserie chicken, I think it makes the dish more approachable for beginners. You, too, can make gumbo that actually tastes like gumbo!

[@bobbyed5383]

I think it's in the spirit of gumbo still. As a shortcut, it's fine. It's flavored and he added it at the end so it didn't get overcooked. I'm not mad.

[@xxgo0kst3rxx]

I’m not mad at the rostisserie it’s the addition of tomato I can’t forgive…

[@lautjelavendel7882]

9:08 John is just such a sweetheart with his handy dandy hot pink spatula: "It's got a little bit of fairy magic. Just like me". Just love it

[@MsMusiqismylyfe]

Airis' gumbo has me ready to make gumbo this week!! I wish I lived closer to fresh seafood! I aspire to be a chef like Airis. Right now I'm level 2.

[@airisjohnson5065]

Keep Cooking! 😊

[@shonda79able]

Gumbo is my favorite thing to eat. I have it every Christmas

[@kgizzle92]

Every Christmas and Mardi Gras

[@3d_wafflehouse]

yo sameeee, my great uncle make a huge pot on Christmas eve and potato salad

[@julietraelyn6057]

Level 3 chef is soooo sweet and explained everything so thoroughly.

[@skullzzz1968]

Whenever they said Bay leaf, the subtitles said babies.. "Now we're gonna add in my 𝐛𝐚𝐛𝐢𝐞𝐬"

[@benlawless6526]

The editors really do be dissing John though, doesn’t deserve it whatsoever such a nice dude

[@sephiraskye9606]

Airies made gumbo look so good that I would risk my shellfish allergies to try just a bite knowing I’ll probably die for it XD

[@kritikakishore6689]

Everyone: okra Me: ummm.. (whispers) ladies' finger

[@mrudulasrivatsa]

*Brays* BHinDI :P

[@ashimadogra4523]

@@mrudulasrivatsa YAAS BHINDI is where it's at.

[@ashimadogra4523]

@@nigelmarvin1387 Yes they are! But in South Asia, we call okra as ladies' fingers! :D

[@sunrae7680]

Me as a child and grown up: Yuck !!!!!

[@kristinwright6632]

I'm four minutes in and I am salivating for Chef Airis's gumbo. Wow. Sometimes I feel like the chef overdid it and prefer the home cook version (at least in my head since I didn't get to taste it.) Not this time.

[@sunrae7680]

Always learn the correct way to do something. Then you can screw it up on your own.

[@teamfat666]

2 years old, I have watched this episode many times, and it is still a favorite!

[@nishchayanish4813]

John.Heather.Airis. you three wholesome humans are the holy trinity! I said it.

[@trz4382]

These all looked amazing props to John for trying something new

[@jamesheng1878]

Frank frank frank frank. Guys he’s got his own channel. Go there and see what five million ingredients he had concocted in his science lab and garden instead of filling the comments here

[@bLUhURT]

Thank you! You have my kind regards, my good sir

[@HowToCuisine]

Your comment killed me! 😂😂😂😂😂

[@evanjacob8463]

Wait seriously!?

[@Shelsight]

@@evanjacob8463 yup! Everyone should go visit. It’s called ‘ProtoCooks’

[@DO4M]

Everyone knows that, but the meme started on this channel, so it'll remain here until Frank ends this universe and recreates another in his image

[@nikolaimather1939]

chef johnson is my favorite, what a brilliant and knowledgeable woman ♥️

[@novacentorium4943]

_”You could use a pepper other than Green”_ - John, 2020 _”And I guess it’s roughly equal proportions?¿”_ - Also John, 2020

[@adrianfraser4329]

"Don't quote me on that" - also John 2020

[@bobbyed5383]

I thought I was going to have to be mad about this, being from Louisiana, but honestly, it's all good. Level 2 and 3 clearly know what they're doing and made my mouth water with their gumbo. Level 1 was trying this for the first time but the shortcuts he took are reasonable and I'm super fine with them. All around great job!

[@jesseprins4744]

The editing on this video is so good. So often, they/you focus on the differences between the different levels, but I love how you had times when they did or said the same thing simultaneously: it really showed how the foundation of a dish is the same, but you can put your own special touch on it.

[@andrewh2341]

Love that Rose seemed to go a little more chemistry / science nerdy in this episode. More of that please :)

[@joaoresende4810]

Let's talk about all the chefs of this episode being so amazing!! I loved them ❤️

[@thatgirl6155]

I really love these with the chefs in their home kitchens. It's so much more natural and personable than the studio. I hope Epicurious can keep it like this post-covid.

[@aaron989]

Why aren't the recipes in the description anymore?

[@giuliowood-inversini4579]

That sucks nowadays I made the French toast recipe from the level 3 and it was good i want to make more

[@TragoudistrosMPH]

wait... I never knew they were there to begin with... I was always sad they weren't there... jeeze...

[@bradsimpson8724]

They probably want to sell you a subscription.

[@BrentStewart]

Born and raised native. Neither me or my mom ever used stock in our roux - straight up water. Once I got more into cooking I started using boxed bone chicken stock. I can take or leave okra but when I make it myself I use file. I noticed they all added their proteins to the roux before adding stock. I've never done it that way. There's really no wrong way to do this providing you got the basics: roux, trinity, sausage, and chicken/seafood. But level 3's distinction between Cajun and Creole style is NOT how I've always heard it. I've been taught the difference is whether or not you include tomatoes. Cajun's typically don't use a lot of tomato whereas Creoles do.

[@nani8308]

*I Gumbo. You Gumbo. He, she, me Gumbo!*

[@mikespooky6238]

Gumbology

[@trevorpacelli8056]

I wonder if a fall from this height would be enough to kill me.

[@nani8308]

@@trevorpacelli8056 dark squidward 😂😂😂

[@TommyRobertsMusicChannel]

!It's Covid, we're all used to crying" Soooo true

[@rosemarie6247]

I love the level 3 chef!!

[@gerardacronin334]

I agree! She is a good teacher. Explains why she is doing each step.

[@imsoquarky]

"It's covid, we're all used to crying" Well aint that the damn truth. I'll cry over anything at this point. When you're stuck inside, everything is the end of the world.

[@h0rseradish51]

Sorry to hear this. Fingers crossed you will get to do all the cool stuff you enjoy soon. Stay safe and awesome.

[@swintsdeco6109]

So cool to see Airris here after seeing on chopped

[@dhoney8585]

my favorite thing each time is no matter how they cook their meals, they all get so happy when they taste at the end

[@chance1986]

Depending on available ingredients and (especially) time alloted, each recipe offers the real experience. Great presentation and explanation. Loved it, thank you.

[@shilohl3175]

Level 7381567367261877918971: Tiana and her Dad!

[@mousumimitra6834]

I just love John reading out the ingredients

[@DoubleADwarf]

8:13 - [Isaac Toups laughs maniacally somewhere in the distance, in the middle of making a 5-minute roux] [He then stops and says "no, yeah, but she's right."]

[@kretieg2943]

The guy gave it a fair try for having never eaten it. His dish actually came out between an Etouffee and a Creole more than a Gumbo. The home cook came closest to nailing it because she had the darkest roux. The Pro cook's roux was NOT dark enough. I live in SW Louisiana.

[@JohnRichardson1983]

Level 3 Airis Johnson won by a landslide.

[@Melancthon7332]

Don't agree at all. The duck gumbo was both totally accurate and extremely well done. (Also, duck & chicken gumbo is just made differently than a seafood gumbo, as this video shows so well.) Clearly Airis has some great technical skills to go with her knowledge, but gumbo is a hearth and home dish that is as good or better in people's kitchens as they are in restaurants. (Source: 22 year resident of New Orleans.)

[@nickbee1291]

Man we got a cold front coming in tonight and got me already wanting a big ol bowl of gumbo for tomorrow. Man that seafood gumbo looks perfect.

[@kaylsea209]

I just knew y’all we’re about to butcher gumbo because everyone outside of Louisiana usually does, but y’all did right by us. Thank you! Also, the video makes making a roux look deceptively quick. It ain’t. Lol. If it’s your first roux, low and slow and expect it take 45 mins to an hour.

[@justicejoycetv]

Girl but he did when he seasoned the sausage and opened that can of tomatoes. But, both ladies are natives. *Overall, I’m with you... it didn’t make me cringe like that Disney gumbo.*

[@Whyyy3]

Level 3 chef reminds me of my mom’s seafood gumbo she adds, sausage, chicken, crab, okra, onions, peppers, and shrimp. Recently she started adding crawfish for my dad and mussels for herself. It’s always the one meal we look forward to every year.

[@gabrielagutowska4069]

Me Pole laughing like maniac every time they said kielbasa XD

[@smoothhead4766]

Nah nothing can beat grandma’s gumbo and The level 3 chef could almost make it to a grandma level

[@franko12ist]

Level 2 and 3 chefs are both really informative. Bring them back!

[@CosmosPeony]

Finally. I've been waiting for this episode since the moment i knew about gumbo.

[@Lynn17]

So this video made me decide to try my hand at gumbo, and I think I did a pretty good job! I think mine was somewhere between John's and Heather's, only with shrimp added like Airis's. Though I used my own homemade stock, which I make with a mirepoix, and I didn't taste even a hint of carrot.

[@DoctorKnox]

Real Gumbo doesn't have seafood in it. Sorry to say. None of this is real Gumbo.

[@beesemurger2267]

Pro Chef’s gumbo looks so damn delicious. I’d pay thousands for that type of gumbo.

[@ebonysharee]

John's was like if you want to have "Gumbo" during the week but you don't want to wait that long to make it but I'm sure it was good. Heather's didn't look too bad if you're a duck fan and Airis hooked it up with all the seafood so, I gotta go with her lol.

[@isasdance9049]

love that youre still doing this but from home ! yay

[@jeremykyle6092]

As a brit. I spat out my tea when the level 2 chef pronounced Worcestershire sauce correctly, first American I've heard do it.

[@Adrian-qr6gk]

when was that, i need to experience this cultured moment

[@Nzie]

True, it's a struggle for most. That said, New England has a lot of English town names, including Worcester, Gloucester, and Leicester just in Massachusetts, all pronounced basically the same as in the UK, so I only learned after leaving that it was a hard word for many other Americans.

[@i.832]

frank is probably growing his avocados with spring water

[@foodman3833]

yammyy....

[@persianprince12]

You mean Frank?

[@VaderBrix]

You mean frank.

[@bookcrazy001]

This whole comment confuses me. Don't you mean frank? And avocadoes don't go in gumbo.

[@IslenoGutierrez]

I’m from the greater New Orleans area in southeast Louisiana, born and raised and my favorite gumbo I make is my seafood okra gumbo. It’s fully loaded with shrimp, blue crabs, crabmeat, okra, tomatoes, smoked sausage, andouille, and New Orleans hot sausage (also known as hot links or chaurice). Sometimes I make it a seafood filé gumbo and substitute filé for the okra.

[@MusicManiac655]

I love John just proudly reading off the ingredients to his chicken stock. Best energy.

[@bettyjones6240]

I don't even have to watch to know the Level 3 chef THREW DOWN!

[@heckinbasedandinkpilledoct7459]

Louisiana STAND UP! I'm from LaPlace.

[@senecamontezdeoca3434]

I'm so glad to see they're still able to do this despite the pandemic

[@richandfrancescaarriola5965]

Mama got it. The level 3 won!! I grew up eating that style without the okra because my grandma hated it.

[@itsAltoClarinet]

I'm curious as to why the ladies didn't brown/ sauté the proteins before adding herbs and liquid for the stock. Just preference?

[@MrJacksjb]

The shrimp and oysters would have been overcooked if they were browned and then put in the gumbo unless they were literally added in the serving bowl at the end. I think they wanted the flavors to come together in the pot more so they didn't do that. I'm not sure on the duck or sausage - they probably could have been browned before adding, but most preparations of gumbo I've seen do not do that.

[@itsAltoClarinet]

@@MrJacksjb Thanks. I caught a typo- I said proteins instead of the duck bones, shrimp shells, etc 🤦‍♀️

[@chuilovestoads]

It's certainly possible to do so. It's not uncommon to use roasted bones in a stock. But to my knowledge, it's not really a flavor that people emphasize in Cajun or Creole cooking for gumbo. Coming from a Cajun background myself, I've never even contemplated browning the seafood shells. My southern sensibilities actually gasped at the concept! Grilled shrimp certainly has a great flavor, but I wouldn't necessarily want the sweeter, caramelized notes in my gumbo. With the chicken/duck bones... to be honest, those would probably be absolutely delicious roasted, but you run the risk of making things a bit greasier I would think, if the marrow seeps out into the stock after. I suppose it's just a matter of tradition and preferences.

[@ytreece]

A lot of cultures don’t brown the bones or protein when making stock or braises. They still do come out yummy. I do it out of habit. I wouldn’t brown seafood parts ever though.

[@mrking1785]

Can ya please add the Level 3 chef recipes to the description?

[@meighan845]

I just want to say I love John. He's so upbeat, and major props to him for trying out something he never did before! That's brave to do on this show haha. Also I'm in love with the level 3 can we have her back? Heather is nice too.

[@TheMomosnackerz]

I have always needed this video and never knew that til now

[@louisianavicky635]

I’m seeing all these comments about how Tomatoes do not belong in gumbo. You are right and wrong. Tomatoes should NEVER go in a gumbo only containing land animals or a Cajun Style Gumbo , However, it’s ok to add some type of tomato whether it be diced, sauce , or paste , to a Seafood gumbo or a Creole Style Gumbo. I’m blessed to have both Cajun and Creole blood running through these veins and I cook and love both. It goes the same way with Jambalaya. something we can all agree on is Carrots should NEVER be in ANY type of gumbo. Now that’s a gumbo sin lol . Who else here also serves potato salad as a side when serving gumbo 🙋‍♀️ ? I loved this video. Love y’all ❤️✌️

[@neesanochills]

I absolutely love how much John has improved in cooking and that now he actually knows what he is doing right or if he is doing it wrong ❣️

[@brooklyntoala4190]

It’s amazing how even tho it’s Johns first time making gumbo he tried his best and it looks like it turned around alright too

[@petesookkhoo45]

I love eating soups/stews with rice mixed in. Now I have to try making this.

[@Jeremy-hx7zj]

Did john say "onion power" when he was listing off ingredients on the chicken stock?

[@ytreece]

Yes, there’s usually onion powder in boxed broths and stocks.

[@Jeremy-hx7zj]

@@ytreece but is there onion power?