ChefSteps Family Meal: David Kinch's Killer Gumbo

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[@An-Old-Dude]

I'm from Baton Rouge, Louisiana, and that roux was spot on. I'll stick to my chicken and sausage gumbo though.

[@chefsteps]

Ever considered buying a ChefSteps class? You're in luck! All of the classes are now bundled up into a single package called ChefSteps Premium. Get ChefSteps Premium for a one-time fee: chfstps.co/1Q7IR4d

[@HJF]

Family meal idea is spot on. The description of this recipe was done well and liking the individuality of the recipe without the okra. Very nice, David.

[@hafsashair2387]

omg I love u guys!!

[@chefsteps]

+HellthyJunkFood® Hey, thanks for the kind words, and thanks for dropping by!

[@XMasterSteel]

Giant Gumbo? Lol

[@ProHomeCooks]

Hot damn, that black roux blew my mind

[@GaGaCrazy333]

I find it funny that even food youtubers watch this particular channel!!! I love you guys! its especially entertaining after one of those Colorado cigarettes ;)

[@chefsteps]

+Brothers Green Eats Hi Guys! Thanks for dropping by. The Korean Bibimbap Burger you guys made this last week looks Amazing btw: kzbin.info/www/bejne/hZKcd4GYf5KWgpI (Dat intro)

[@timothygil1]

+Vanessa Cowles EVEN food youtubers, FYI most food youtubers are not that great at cooking, never went to school, never worked in a restaurant, they just kind of wing it with their personality and hope for a hit!!!!!

[@BentLeey]

Who knew a rous could go that far!

[@chefsteps]

Join the ChefSteps Community for free! As a ChefSteps member you'll enjoy an ad-free experience, and be the first to hear about any new recipes, classes, or videos that we create. And the best part? It's free. What's not to love about that? chfstps.co/1X4FKtf

[@watcherofvideoswasteroftim5788]

+ChefSteps Would love to see Gabe Newells favorite recepie cooked, whatever that is

[@mathewj23]

+ChefSteps As a kid I hated okra but then I found out that you can get rid of the slimyness of okra by pan roasting it before putting into a gravy. :)

[@Andarovin]

Can you advise Grant Crilly that his name should really be Grant Silly? This is because he's a silly pants. Please let me know what his response is. Thanks.

[@robertmarcellino7939]

Made this yesterday to be served tonight, using the recipe from the chefsteps website. I had a scary moment when I added the roux to the mirepoix, as you see at 1:45. It gunked up quite a bit and really seemed to be scorched. The smell was not pleasant, and after adding the stock, there was a very strong bitter taste. Really thought I ruined it. That mellowed out considerably after a few hours of low simmering, and storing it over night, and the final product was absolutely delicious. Blew my old gumbo recipe out of the water.

[@kevinyoon7004]

I love the caption you guys give for your chefs

[@BentLeey]

This looks divine! David Kinch is one of our favorite chefs!

[@chefnickvalli]

Making the roux in the oven is another great method .. So even and controlled .. Love David Kinch he's an outstanding chef

[@sabrinachen8805]

love love love the community present in the comments here, from the supporting viewers to the other channels that drop in with their regards

[@chefsteps]

We do too Sabrina!

[@marcmoshenko7703]

Wow, super impressed that you guys scored David Kinch.....keep up the good work, cant wait to see how far u guys take this

[@chefsteps]

+Marc Moshenko Thanks Marc! We were REALLY lucky to have Chef Kinch around. chfstps.co/1KDJlN8

[@Prod_Aero]

This looks amazing.

[@Cavalier9500]

I love okra. Especially diced, frozen okra. When you dice it and then freeze it, you can fry the pieces into a delicious, crispy brunch dish with some other vegetables.

[@thehappyfoodie]

+Adam Dean Shafi We've never tried this but thanks for sharing!

[@Cavalier9500]

The Happy Foodie Your welcome! It's so good!

[@vegasrenie]

+Adam Dean Shafi - I was thinking the same thing. They could have had a separate bowl ready for okraphiles like us!

[@Cavalier9500]

vegasrenie I cant understand non-okraphiles XDA

[@spongebobspongebob24]

Love Okra, too! We blanch it and dip it in soy sauce sprinkled with onion, garlic, chili and calamansi! Yummy!

[@crimsonfancy]

guys, get your roux dark and sexy without having to stand over the top of it by starting over high heat, and cooking it the bulk of the time in a 400F oven. Whisk starting every 20 minutes and the darker you get, the sooner you'll set your timer to recheck. You can take your time with the additional mise en place while the roux darkens hand off! #southlouisiana

[@bmartin2949]

+crimsonfancy if you go to their website, they already had this method listed. they recommend 375F, but the general idea is the same.

[@issacsams7296]

Or you can put your flour in the oven at around 400 or on a low flame and make a dry roux. We do this in the south, especially Louisiana, quite often. You can make it in large batches and not have to spend 30+ minutes every time you want to make a roux.

[@jl8410]

Or you can just crank the stove top up on medium high and make it in about 16-20 minutes, if you know what you’re doing. That’s how Isaac Toups does it

[@crimsonfancy]

@@jl8410 Speed isn't the fix. Technique is and speed will fix itself. Low & Slow isn't for time-wasting.

[@MacBBakesTheCakes]

Everything looks amazing :)

[@soohyunl]

love gumbo! that dark roux is priceless

[@kapbab751]

I see y'all drinking that Abita beer ;)Very fitting!

[@michaeltang3333]

OH MY GOD ITS DAVID KINCH. LOVE OF MY LIFE.

[@chefsteps]

+Michael Tang Chef Kinch is always throwing down, we were so lucky to have him drop by for the lesson on Gumbo! www.manresarestaurant.com/david-kinch/

[@michaeltang3333]

+ChefSteps Wait I wasn't being sarcastic! I actually idolize this man hahaha. Read the Manresa cookbook like three times

[@BentLeey]

David kinch's voice is so soothing, if he ever decides to change careers, he could definitely be a storyteller. He tells stories with his food, which is actually even better!

[@pegcitykid]

That gumbo was black like my heart. Looks so good

[@qwertyismymom]

David Kinch is a beast, his episodes of mind of a chef are pretty good

[@chefsteps]

+qwertyismymom Total beast, also, incredible humble and creative to boot: www.manresarestaurant.com/david-kinch/

[@BentLeey]

We're following David Kinch every chance we get!

[@danbgrd]

fellas that looked amazing. I was nearly eating my phone

[@BentLeey]

We were trying not to lick the screen. Lol!

[@nickcaudilleatstruth]

You can use sassafras instead of ocra.

[@Greencoast215]

+nick caudill Sold as file powder.

[@9words40]

look amazing

[@Ardianax]

looks good

[@uncleclo]

"Not born on the bayou" Those little headers always kill me, hahahahaha

[@Greencoast215]

As someone whos family is from Louisiana, and is the family gumbo guy I can give this a seal of approval.

[@thehappyfoodie]

+Greencoast That's enough for us to know this recipe is worth trying =)

[@bgnyc1]

+Greencoast really? with black roux, fennel and pork belly? I have never in my life seen a gumbo with fennel and prok belly, let alone no file, no shrimp, no seafood stock, and huge chunks of trinity. I'm fron new orleans, and this recipe is a FAIL.

[@Greencoast215]

bgnyc1 What's wrong with their "black" roux? It's got a nice chocolate color, That's right about where most people cook their roux. I haven't seen anyone use fennel before, but that's okay. And as far as proteins go, you use whatever you want or whatever you have on hand. Seafood is just the popular protein in Louisiana because it's cheaper there and readily available. Their recipe also calls for seafood stock. Other then the file powder, there is nothing wrong with this recipe. It's perfectly fine.

[@bgnyc1]

This recipe is not fine in my opinion. Its far from 'gumbo'. Its an oyster-pork belly stew. the only thing it has in common with authentic gumbo is the fact that they used roux. Maybe I'm a gumbo snob, but i feel that if they're going to teach their viewers about a dish, they should make it as authentic and unaltered as possible. Thanks.

[@Greencoast215]

bgnyc1 Again, you use whatever protein you want or have on hand. There are as many variations to the dish as there are families. The only thing off about their gumbo is the omission of file powder.

[@AnthonyJonathan]

I wish I could work and learn with these guys.

[@chefsteps]

+Anthony Jonathan Well guess what, you can join the ChefSteps Community for free! We have a ton of information for you on the site, and a community of awesome cooks bouncing ideas off each other in our forums and recipe pages. And when we have time between shoots, even our chefs jump in the conversation: chfstps.co/1X4FKtf

[@Nikko764]

Ive been wondering this for a long time. Is a roux equal parts by volume or weight?

[@yangxirr804]

What kind of flour that best for gumbo ?

[@CookingwithJulia]

Oh my god this looks delicious!!!

[@nelsondevera9178]

How many days could I store this in the fridge?

[@PhatTrumpet2]

Hear, hear! Okra (much like raisins in desserts) is ALWAYS optional. Second the suggestion to bake the roux. Much less babysitting required.

[@keytaste4303]

when are you guys going to start a restaurant id love to eat all youre food

[@Michaeladar]

hey chef steps you guys are pretty cool. thanks for the videos 😙😙😙

[@MacBBakesTheCakes]

Agreed :)

[@chefsteps]

+Michaeladar Hey, thanks for the kind words!

[@TekTheZep]

ChefSteps, do you offer plating lesson with premium subscription? If you do, I'm signing up right away!

[@davidle7899]

Can you sous vide roux? Or what's the modern equivalent

[@zhp500]

Okra is used just as a thickening agent in some southern gumbo's. If you have something else that will thicken the broth no need for okra(which unless you grew up eating it is totally nasty). Just to be on the save side living in the south, I get the Jambalaya instead.

[@joshuahuff607]

zhp500 Fried okra is delicious tbh

[@WaffleSmoof]

at what times do I add which meats, when do you let it simmer for 3+ hours. what spices do I add, when, and what amounts? I have so many questions

[@robertp457]

You don’t want the meat to overcook so you use meat that can either stand to cook for a while or you put them in later. Dark meat chicken can stand to be over cooked along with tougher cuts of pork and of course sausage will be difficult to overcook in a stew. For shrimp I would put them in within ten minutes of serving and I would watch them carefully it’s very way to overcook shrimp. As soon as they start to turn pink and curl is moments away from being over cooked.

[@imraycl]

Missed the tomatoes and okra. I can not STAND okra, but it is a must for Gumbo. Signed a grandson of a Cajun boat builder.

[@chefsteps]

+imraycl We will definitely take that to heart, thanks for the tip! Always trust a "Cajun boat builder" btw.

[@joshuahuff607]

Tomato in gumbo? Okra is definitely optional (not a fan personally), but you might as well shoot me if you are going to put tomato in it.

[@BBQGuys]

I hope ya'll had some beers on hand for that dark roux, haha! Fantastic looking gumbo guys.

[@mwrkhan]

Split okra lengthwise. Liberally dust in chickpea flour and deep fry. They turn crisp.

[@dikhetto]

Please make Joule available in Indonesia

[@U.s.e.r.3493]

Don't know anything about American cuisine (or wherever this dish originates from)....but this looks amazing.....

[@Greencoast215]

+R Xie It's very similar to a dish served in Africa, and when the slaves were brought over they tried to make that dish with what we had here. What they ended up doing was creating the first, and really to this day only, American cuisine.

[@U.s.e.r.3493]

+Greencoast Awesome, thanks :D

[@Greencoast215]

R Xie No problem! i love teaching people about cajun/creole food.

[@adambroussard2987]

I love that you guys were drinking Abita. What did you think of it?

[@adambroussard2987]

+Nicholas Gavin very nice! I live right by the brewery so it was cool to see Seattle drinking it.

[@csablan3829]

Demoing a recipe and having David kinch walk into your kitchen is like singing in your car and then you look in the rear-view and Pavarotti's in the backseat.

[@davebridges4436]

@NickGavin, I'm from the South and I don't care for stewed Okra either. Kinda slimy, ain't it? Try this: Cut some up into ~1/2 inch roundels, Bread 'em in egg, then cornflour, and fry in oil 'til crunchy. Season. That's my favorite (maybe only) way to eat Okra down in Georgia ;) Let me know what you think.

[@BW-go3ih]

Gumbo without okra is like ChefSteps without a sous vide step! How did this episode or dish even come to fruition? EDIT: I just saw the sous vide pork belly at 2:05

[@umarmars47]

Gumbo with no okra?? Woooo... we have a badass over here.. hahaba

[@zachpostman]

The roux looks very thin, is a roux for gumbo normally thinner than a normal roux (equal parts fat and flour)?

[@andrewfelixferdaus8767]

Zach's Kitchen because they are using pure fat (butter has milk solid and moisture in it and that will bind and clump the flour, turning it to look thinner even though it’s actually not)

[@spage0]

That was cool, different

[@choppadowneyjr]

I never seen pork in gumbo kinda weird but creative non the less

[@liqi2671]

Ocra, in philippines are called Lady's fingers, my name is lady, and when people say they don't like Lady's fingers, I stare at my fingers intensely and say, What did you do?

[@OjibweMaster]

10/10 just because of david kinch

[@Golden_Arm_Bey357]

if you were to add the gumbo,at what point would you do that?

[@CookingwithJulia]

I've always been told to be careful not to burn the roux, seeing how dark it is in your video, does this have a little burnt taste to it?

[@joshuahuff607]

Cooking with Julia Roux should be almost chocolate colored, it should be find

[@andrewfelixferdaus8767]

At first it will taste very bitter but later on it will mellow out a lot as you cook the whole gumbo and the deeply toasted flour will actually add a lot of complexity to the gravy

[@dwightgordon8994]

The only thing "Gumbo" about that is the roux and the trinity. I've never seen those spices used.

[@sulkingraccoon]

1:17 This man speaks to me on a personal level.

[@twallace71a]

same

[@DaRanged]

Sous vide belly pork!? OMGwow! lol

[@BIGGboyee515]

can you use ghee instead of lard???

[@DaSmartestIdiot]

+Myreon “3XL” Smith is there a difference between ghee and just regular clarified butter?

[@chefsteps]

+Myreon “3XL” Smith Yup! You sure can. chfstps.co/1KDJlN8

[@BIGGboyee515]

Nick Jeg traditionally clarified butter has the milk solids removed early, while ghee is simmered in the separated in the solids to produce some flavor, according to Google.

[@Greencoast215]

+Myreon “3XL” Smith Peanut oil is usually used. But you can use vegetable oil or canola oil too. Olive oil is forbidden.

[@BIGGboyee515]

Greencoast yeah olive oil taste grossly strong with certain things like mayo as well as roux, I'm sure especially a dark roux...yuck

[@rmcx]

U know what would be insane? If u guys made a gumbo burger with like rice patties and left over gumbo. :D:):P

[@inthediamondsky]

Why didn't I watch this instead of the countless confusing videos on how to make gumbo for Valentine's day.

[@DT-lq1ds]

Best gumbo I ever had included rabbit, crawfish and scratch made andouille. The depth of flavour was ridiculous.

[@yuhboris304]

Ayyyyyyyy 1 year ago today

[@Shroomunati]

lol i just put my resume into manresa yesterday

[@chefsteps]

+Devin Peterson best of luck Devin!

[@zachsimon5587]

Woot

[@MrKhho100]

Idk Okra tastes like a really bland pepper. It's not that bad. Also, gumbo needs okra as a little thickener.

[@timjones990]

Was that Sriracha i saw? Dam is there anything it doesn't go with?

[@canterinalong]

Guest chefs huh? Maybe you can try inviting *cough* kidnap *cough* someone from piroshky piroshky. Smoked salmon preferred.

[@chefsteps]

+Patsha Ha Oh man, the ChefSteps crew constantly hit up that place! Sooo good, one of the best spots in the Pike Place Market for sure: www.piroshkybakery.com/

[@redmercurypr]

Gumbo without okra, you walking a fine line. Just kidding, looked delicious.

[@julianosuzuki]

Let‘s cook Mac and Cheese, but I don‘t like cheese and I‘ll make without it

[@sasayaki]

Fry that okra and serve it as a finger food. It's better that way!

[@TheMimmi58]

Hahaha i just heard that valve invested in you guys is that true????

[@dannydang1329]

OH LOOK AT YOU GUYS, HAVING A SOCIAL LIFE. PISS OFF WELL YAH?

[@Justfeet24]

If there's no okra in it, it's not Gumbo. Sorry my grandmother would have had a fit if there wasn't any okra in a gumbo that I made for her.

[@joshuahuff607]

Justfeet24 My I've lived my whole life all over Louisiana and never cared for okra, completely optional imo. Now fried okra is delicious though

[@riskyb250]

fennel and coriander in gumbo? I'm sure its delicious but there is nothing authentic about that. Where's the gumbo filé? Y'all should have just made your own andouille sausage if you can't find any locally. Also, dark gumbo roux doesn't need to take an hour to make more like 15 minutes. That being said, I love your videos. I've learned so much about modernist cuisine through watching them. -A real cajun coonass

[@garrettducat5769]

Why are you wasting 60 minutes on a roux? Put it in the oven and bake it to perfection. There's no risk of ruining it.

[@ashkhri]

i though gumbo was a soup

[@robertp457]

It’s a stew.

[@aninhapaolass]

Really? Without okra? AHHAAH This is sad! You made a plate without the main ingredient -.-' But anyway, here in Brasil we use a lot and a tip for it don't get that gooey stuff is to bake them in the oven and then put it on the dish....

[@Greencoast215]

+Paola Salviano Not everyone uses okra. My mother does, but she's not from Louisiana. My fathers family is from Louisiana and we've always left out the okra. We use file powder.

[@TrogdorBurnanator]

+Greencoast I was about to say something similar, though okra is a love of mine, you need to use file if you're not using it in your gumbo. File is some great stuff as well!

[@amosschorr]

Protip: don't use butter for a dark roux. Vegetable oil or animal fat is the only way to go.

[@epyon1983]

I thought onions celery and bell peppers were called the trinity

[@jiv32]

That's a brun, not a roux

[@joshuahuff607]

jiv32 It is a roux bud, brun would just be the type of roux

[@winter2625]

I can't believe you guys are right down the hill from me. And I can't stand orca either.

[@chefsteps]

+Winter Littell A couple floors down from where they throw the fish! You can always follow your nose to the amazing baking smells emitting deep in the market: www.chefsteps.com/about

[@Doggerhosen]

damnn but that amount of fat though

[@bepishepus3506]

You can't sous vide soup

[@ugurozbek6399]

ıghh disgusting

[@christianstiltner1104]

Way too thick

[@Brian-cw9pp]

Gumbo without okra or file is just soup. Not that this doesn't look like good soup.

[@bgnyc1]

I love this channel, but as someone who grew up in New Orleans eating and later cooking gumbo on a regular basis, I am compelled to comment on this recipe. This hardly qualifies as gumbo. its a fine 'pork belly and oyster stew', but certainly not gumbo. I have no doubt that this is delicious, but it certainly is not gumbo. I think your first mistake was finding a critically acclaimed chef who had no interest in teaching a "tried and true" version of gumbo. What you should have done is flown down to Louisiana and found some authentic creole chefs and learned from them how to make gumbo. You are doing your viewers a disservice with this strange and highly altered version of a dish that is loved by millions. I'll list out a few of my issues: 1) The lack of proper ingredients. I understand your desire to use local ingredients, but gumbo is not a free-for-all where you can just throw in anything that tickles your fancy. The whole 'surf and turf' thing is right, but the 'surf' needs to be shrimp. Remember that this comes from Louisiana, and the one thing Louisiana has (other than gators and nutria) is plenty of shrimp. Shrimp is everything to gumbo. I'll touch on this more in the last point. The 'turf' is typically chicken wings, andouille sausage and maybe salt pork for additional depth of flavor. 2) The seasoning was awful. Never in my 40+ years of eating and cooking gumbo have I ever seen someone use fennel. No need to get fancy with multiple types of paprika. And where's the thyme and oregano and cayenne? For goodness sake, just use a standard creole seasoning. Martha Stewart even has a recipe online, or you can just go to a store and pick up some Tony Chachere's, which has everything you need except File. Oh.. and where was the file? Otherwise known as ground sassafras, file (pronounced feel-A) is required for gumbo, unless you are making an okra gumbo, in which case you leave it out. But if there's no okra, there better be some file. 3) The cut on your trinity was way too large. Nobody wants to bite into a gigantic piece of celery or bell pepper with their gumbo. Veggies should be diced small. The seafood is the star of the show here, not the veggies. Veggies are just there for flavor and seasoning, and should ultimately soften and disappear into the delicious liquid, hiding among the rice and shrimp but imparting richness and flavor. 4) Never should a roux be close to black. At its darkest, it should be the color of an autumn leaf, and can be as light as caramel or peanut butter. The darker the roux, the more flavor it will impart. And as mentioned, the seafood is supposed to be the star of the show. The roux is there to add additional flavor and thickness, not take over the dish. If it takes an hour to make your roux, you're not doing it right. 20 to 30 minutes is enough to bring it to its proper color for gumbo. 5) Gumbo needs tons and tons of seafood flavor. The smell and the taste should remind you of seafood, unless you're making a specialty gumbo like chicken and sausage (in which case it will be called 'chicken and sausage gumbo', not 'gumbo'.) I feel that if you don't have in-shell shrimp to make stock and to put in your gumbo, you should just make something else.. like maybe an "oyster / pork belly stew". Again... I love this channel. I've learned so much here about cooking and techniques. I fell in love with Sous Vide because of this channel. I didn't write this post to be rude or mean. I only wrote it to give a better understanding of what gumbo is. You will have viewers who have never had gumbo in their lives, or maybe never even heard of it. To have this as their image of gumbo is completely wrong. I would encourage those who are interested in making gumbo to ignore this recipe for now, and instead browse youtube for different recipes, or maybe even pick up a book by Chef Paul Prudhomme or some standard Creole cookbook to see how 'authentic' gumbo is made. Thanks.

[@100nujabes]

I don't know much about gumbo but I have to disagree with you on your argument. There are burgers all over America and for the most part, they're all different. Let's say the authentic one is a bun, patty, and cheese while the inauthentic one has all three components plus pickles. now would you still call the one with the pickles a burger or give it a different name?

[@meliai0]

They got fancy with the gumbo because they're a fancy channel, duh, look around. They titled the video "killer" gumbo, not "authentic" gumbo so don't bust their balls.

[@bennnnnnnnnnnnnnnnnn]

I agree with everything you said, spot on.. Except, is file an absolute requirement? I've made and eaten lots of gumbos in South Louisiana (homemade or restaurants, etc.) and I don't see file as always being necessary. Normally, I see it used as a thickening agent if needed. I'll sprinkle some on my gumbo every now and then. Paul Prudhomme's online recipes don't even mention file. Also, I like to brown my meat first before browning the trinity and roux. I find that the gratin (the brown crust formed on the bottom of the pot) adds some flavor to the dish. That's just me though, I guess it's ok to just add the meat cold and uncooked. Damn, now I got an envie for some gumbo but it's way too hot outside to be cooking that.

[@user-hs4eo3ep7y]

I totally understand where you are coming from. I am from Thailand and always find it hard to explain why Thai papaya salad needs to have very specific ingredients for it to work. It is not just a salad with a dressing as each ingredient put into it brings out and play on another to create a dish that hits all the note of savory, salty, spicy, sweet, and sour. I can see how it is the case here as well, how having shrimps, sausages, spices, can totally change the final outcome of what gumbo tastes like. I shall take your advice my friend.

[@EpicMiller]

100nujabes "I don't know much about gumbo...". I agree .

[@terrydeane6779]

hard to watch

[@aligatorsandwitch72]

I love seeing these yankees try and make southern food and subsequently completely fail.

[@joshuahuff607]

This one isn't even that bad tbh. Never cared for stewed okra so I could pass on that, although I'd prefer chicken and sausage.