Cajun Ninja Seafood Gumbo From Scratch

[@MrMegaSpole]

I have personally made both your seafood and chicken and sausage gumbo, and they were the best I've ever eaten. Your videos are awesome and thank you for sharing your skills with all of us.

[@TheCajunNinja]

Awesome! Thank you!

[@moegan3806]

Listen to this man about how he added his stock a little at a time. For those who havn’t made gumbo before, its one of the best tips. Even if you add way less flour.

[@JennWatson-je3dz]

Your gumbo looks delicious ! Perfect weather is coming this week for a gumbo !

[@pp6663]

HAPPY Thanksgiving. I made this gumbo last night for today (Thanksgiving). Everyone enjoyed it. I only put smoked sausage, blue crab, and shrimp in it. Your instructions were on point. Thank you for sharing your techniques, Chef. God Bless you and your family. 💖 🙏🏽🙏🏽

[@bobbyjones7354]

These videos are Awesome and real. Don't care for staged videos, if you mess up and we all do, show it and start over. Blessings to you and family 🐾🐕🥀♥️🙏✝️Happy New Year. 🎉🎉🎉

[@dennisjones6943]

That looks perfect! I’m glad you did straight seafood. I feel smoked sausage in a seafood gumbo overpowers the pot. Great video, I’ll have to try your method

[@archietyler6759]

Awesome video Jay!!! Thank you for taking me on your journey from the good Ole days. Thanks again!!! And remember to " Deaux You!!! ✌️

[@jacktraver7264]

Born and raised in Lafayette, but I don’t give there anymore. Miss Charley G’s. The roux looks amazing.

[@youroutdoors5453]

Man that looked amazing, I can't wait to try my hand at seafood Gumbo. I have caught the shrimp, I can get the crab and I was thinking about adding something else like scallops or clams, who knows maybe both. I truly enjoy watching your videos, you have inspired me in an awesome way to cook Cajun food. God bless and see you on the next one.

[@KOLD504]

I’ve made his gumbo before. It’s really good. But I’ll tell you what is also really good… and that’s the Blue Runner Seafood Gumbo Base. 4 cans + one shredded rotisserie chicken + 1lb chopped smoked sausage and it’s ready in as much time as it takes to boil.

[@EmpressNatiLocs]

Looks absolutely GLORIOUS 😋

[@Heartwing37]

THIS is the food of my people! ❤

[@johnsoileau6580]

Cajun ninja you da man! Great dish.

[@georgephillips3198]

Ninja thought were gone forever Happy to see you bake

[@C8Kid]

Thanks for the video on putting the gumbo together 👍🏾

[@calicoasting]

That gumbo looks delicious

[@tonibully4090]

This is great. I want to make Gumbo for Thanksgiving.

[@jeffp3415]

Turkey and andouille gumbo is a family tradition at our house, the Sunday after Thanksgiving. We make 2 turkeys every year (one smoked, one deep fried) and I make about 8 quarts of turkey stock out of those two turkey carcasses for the base of our gumbo, and then add the leftover turkey meat along with andouille.

[@tonibully4090]

@@jeffp3415 I'll be there, lol. That sounds so good.

[@slabslayer258]

Where is that bowl you ate out of sold at I like that !

[@dennisst.pierre210]

Damn son . That looks mighty fine!

[@monagreen8488]

Yes yes yes! Wished I had some now

[@michaelthomas9004]

Some good eats. Delicious

[@kylatrahan7879]

Please keep posting cooking videos i cant learn this.

[@MicheleLeBourgeois]

Does anyone know where he got the “Louisiana” branded gumbo bowls? I don’t live in state anymore and would love to buy some for when I make my gumbo. Thanks in advance !!!

[@SophiaEuphia]

They were probably sent to him from the sponsor since it’s a collaboration.

[@Cole5723]

Man that looks amazing!

[@Liquidforce360]

Let's go! This keeps me grounded while out of state! Plus, people then think I can cook

[@libbybishop1676]

That looks so delicious !!

[@Sakscratch]

I'm a Louisiana native, and have made many a roux, and burned my fair share in the process. However, as much as I hate to say this, I saw Alton Brown on TV one day years ago on an episode where he was making his first roux. He burned his, too, the first time, but then he had an idea! He started another roux in a cast iron skillet as usual, but as soon as the oil and flour were stirred together, he put the entire skillet in a 350 degree oven and let it brown right there in the oven! Every 10 minutes or so, he'd open the oven door, check out the color, give it a quick stir, and close the oven door again. After about 45 or so minutes, the roux reached the color he was looking for and he took the skillet out of the oven and he had his roux! I've copied his technique every single time since I saw that episode, and it works perfectly. You'll never burn a roux again, and while it's browning in the oven, you're free to do other stuff besides constantly stirring and stirring and well you know. Hate to have to admit that a Yankee came up with a better way to make a roux, but there it is... :) Try it, you'll see, I garontee!

[@Sedoby]

You can also bake the flour by itself.

[@bitcoinpoker76]

my mom use to do it in the microwave... idk how been to scared to try

[@masterlee4370]

I saw that episode and the first thing I thought was no true Gumbo Cooker from Louisiana is going to do that. A Gumbo is a process that if done right in the end will put smiles on your face and joy in your heart while eating it. Your tummy will love it too. But like the Cajun Ninja said You Deaux You!

[@Sakscratch]

@@masterlee4370 No true Scotsman, huh? Well, do it the hard way then if you need the emotional boost. Scientifically, however, the end result is the same. Do you wash your car with a toothbrush, too?

[@jaydietrich-lr5lh]

I've made roux in the microwave and in the oven but it just tastes better to me done the Ninja way, low and slow. And jar roux? NOT EVEN!

[@drummerboyb.4009]

Where did you purchase the bowls

[@djtouchet]

Where to buy those bowls?!?

[@MiZZKaKa1]

I’m from central Louisiana and my best friend’s mom put me on cornbread and potato salad on the side.😩 It’s a must I have those two now.

[@rodneyross5773]

Where can u buy the gunbo bowl? You are missing out on merchandise money!😊

[@barbaraturturielloderose6850]

FANTASTIC ❤❤❤❤❤❤❤

[@Heartwing37]

I’m from outside Baton Rouge. My aunt puts a boiled egg or two in hers. I don’t in mine. 😂

[@davidwetta9473]

I put boiled eggs in mine. Then I scoop em out after 30 minutes and make a potato salad 😁

[@TheSgtShade]

Looks great

[@davidwetta9473]

What size is that pot fam?

[@jennifercollins4802]

Delicious delicious delicious ❤❤

[@hvygns15]

How do I get the written recipe for this?

[@chinoyhealingfoodstravels8888]

Greetings from Redondo Beach 🇺🇸🇺🇸Mouthwatering food👌👌

[@hettiecarries6450]

I was about to say, you need a scoop of by potato salad. Maybe even two if your bowl is big enough.😂

[@MEGANSTUTES-cg3xu]

Looks amazing! But where you got that wooden spoon?

[@TheCajunNinja]

I made it. You get them at cajunninja.com

[@jaredsmith3813]

Thank you for this video.

[@mellymal180]

How much did the crab meat cost being that it’s so expensive? I’m guessing you spent around $50 just on that

[@victorlui5955]

Pi-yah!!!

[@AmyRegister]

Is the written recipe pinned here? Looks great 😊

[@Valerifon1]

:P""" 😎👍 Can hardly wait to make this!! Cheers - Luther

[@RPAAACK]

When did you go back to a whole cup of oil and increase the flour?

[@TheCajunNinja]

For this one I made a lot of stock. I new it would need more roux

[@rhondacedotal1698]

Can you send recipe

[@michaelpardue2400]

Look great make me hurry

[@LizzieBisMe]

Love a good gumbo, but the roux takes soooo long and really heats up the house. When I make a dark roux, I quadruple the amount and store it in the fridge.

[@hellhound59]

I bought a book, Louisiana kitchen, by Paul prudhomme. He goes for a high heat, quick roux approach. I’ve made roux using about the same proportions, but scaled up 3-4 times. If you go med heat to occasionally med hi, you can make a huge batch of roux in about 25 min or less that you can freeze for future gumbos. Need to let the oil preheat, add flour but constantly whisk. I turn the heat up and down as needed to avoid burning. You can’t walk away, whisk. With roux made, you can go with boxed broth or similar.

[@michellemichellemichelle]

You just made it! 😂

[@joel6221]

Oh SHNAP

[@bayouadrink5150]

New video ! 🕺💃

[@barbaraturturielloderose6850]

Question….. why potato salad ? It’s not served in a restaurant ( well, Pappadeaux anyway….. if that’s authentic. I love potato salad. Probably cause it cools the palate down a little from the spicy gumbo. I am going to make this. I have to add oysters too ♥️

[@whodatgal1996]

❤ Yummy

[@Fleecybigfoot]

Put it in the fridge, it'll be better tomorrow!

[@barryhebert5839]

add a scope of potato salad in that an u got something

[@kayrenmingus8378]

I’ve searched on the internet for that bowl with no results. ☹️

[@malcolmnewman1119]

BOWLS

[@jaydietrich-lr5lh]

Bruh! Where's the filet at? 😜😂. Btw, I made a duck and andouille gumbo that was too good, no lie. Had to bust out the potato salad. Fam was like, "WHAT?"

[@smokinjoeprestwood5889]

So, if 1lb is more than enough, why do you cook 1 lb.???

[@TheCajunNinja]

Because I’m from Louisiana. We always cook more than enough. 😏🤌🏻

[@GCRCFlyer]

This looks awesome, first time seeing okra cooked off to the side then added……does this cut down on “okra slime” in gumbo?

[@TheCajunNinja]

@ Bingo

[@joel6221]

Your roux looks like mine ... i see SO many rouxs on KZbin that start out so oily and liquidy ... THIS IS THE WAY!

[@carrieresammy]

Who Dat!

[@timburton9514]

Looks great!! I haven’t made gumbo in a while. A pot that size cost $150-$200 to make!! Damn Biden

[@jordacheq]

What does Biden have to do with the ingredients that you use?????

[@mekacook4147]

I'm from NOLA where's the thyme ?

[@TheCajunNinja]

Thyme isn’t a necessary ingredient for gumbo. Only a preference ingredient if you like it.