EASY Shrimp and Okra Gumbo Recipe

[@bill7778]

Thank you so much for the video! I made some today and it turned out great. Going to bring it to the soup supper tonight at church.

[@TheCajunChef]

I love this!!! Hopefully everyone LOVES it

[@bill7778]

@@TheCajunChef Thanks, everyone did and some even came back for seconds!

[@smittysmith3221]

Looks beautiful. A few pointers, add Bay leafs, saute your shrimp in the season before adding to the pot.. that’ll insure the seasoning doesn’t just wash completely off, if you wanna keep a little form to your okra, take em off the stove after 20mins and put em in a oven for another 20.. it’ll cook out the slime, keep ‘em firm, and add more texture to the gumbo.. outside of that you doing it the Louisiana way.

[@jamesjordan6005]

I love gumbo and now I make it more often since I started baking my flour for a dry roux instead of using the arm and back breaking oil and stir method - honestly, I can't tell the difference between the two and the gumbo comes out perfect every time. Seriously, try it - bake a cup of all purpose flour in a 425 degree oven for about 40 to 45 minutes and check it - a perfectly nutty tasting cinnamon color that works fantastic.

[@TheCajunChef]

I'm always down to try different ways. thanks so much for the information

[@Ena48145]

Interesting! I'm going to have to try that. It only takes me about 15-20 minutes to cook the roux down because I do almost high heat but even that short amount of time feels like forever. Does it matter what kind of dish you bake it in?

[@danwaller5312]

I totally agree with your roux making. I do the same thing.

[@freewaybaby]

That presentation picture at the very end of the video... YUMMMMM!!!!

[@TheCajunChef]

Thank you! Give it a try

[@freewaybaby]

@@TheCajunChef I've been making gumbo all my life, but I always come to KZbin before I make it again. You can always get a new take on things and improve your old recipes, so my latest pot was a mix of yours, mine and a couple of others. I think it was perfect AND, for anyone who thinks okra DOESN'T cook to mush eventually... well, that's just what it does and is part and parcel of genuine ages old gumbo. I make so much at a time that I take out about 1/2 of the pot to freeze before adding the shrimp, so on days like today, when it's cold and gross outside, I can pull it out of the freezer and cut up a few chicken breasts, make a pot of rice and boom... there it is!

[@TheCajunChef]

Thats awesome! How did your gumbo differ from mine? I too am not set on a certain way and love to try new things. I really appreciate the comment. Thank you!

[@Ena48145]

That is a BEAUTIFUL roux my friend, wow. I made gumbo tonight but I got scared and didn't cook it as long as I should have after seeing yours now. My mouth is watering

[@TheCajunChef]

Thank you so much M M. It takes practice but if you lower the heat as the roux darkens, it reduces the chance of burning. Good luck and keep cooking!

[@charmaineespeut4627]

This is the 5th video I watched and im.stoll afraid to make gumbo lol

[@TheCajunChef]

Good thing is the roux is the scariest part and those ingredients are inexpensive. Go for it. if you burn it, start over. if you have the time. make your roux in the oven. It is harder to mess up that way. 350 to 375 for 2 hours. Mix equal parts oil and flour. Hope this helps

[@SuperJohnep]

You got this ! I hope you did great or at least tried .

[@charmaineespeut4627]

@@SuperJohnep I cheated and used Tony Chachere's instant Creole roux mix. It taste very good but was a little on the spicy side. I will try again

[@SuperJohnep]

@@charmaineespeut4627 baby steps at least she admitted you cheated 😂 my mom uses rotisserie chicken and pre-chopped vegetables which I also considered cheating

[@SuperJohnep]

@TROPIXSTARZ I know I was born and raised in Louisiana I'd say to each their own my preference is to cook from scratch

[@RagingCajun985]

Not long and drawn out. Strait to the point. Thanks from Morgan city Louisiana.

[@brandong.1857]

Still trying to learn to make a good gumbo. Thanks for the tips. I'm glad to see I'm not the only one who makes a thick roux. I don't know why people use so much grease making a roux

[@TheCajunChef]

I know what you mean, the more oil you add the more you have to skim off the top later. I love a little bit thicker roux, its velvety and delicious! Thanks for the comment.

[@missdebbie6303]

When frying slime out of okra add teaspoon of vinegar. It will cut the slime quickly.

[@truethought2581]

Ask 10 Chefs for their roux technique. You'll get 10 different answers. I'll also wager 9 of em are Great!!! My grandmother taught me yrs ago. It's in the Roux. My great in law aunts, all Cajuns, agree. It's in the roux.

[@melanniagamer]

beautiful Roux love our food no other state can cook like us

[@TheCajunChef]

+Jackie Diaz I love it as well and thank you very much!

[@kelseylogan5976]

the roux took me three attempts!

[@TheCajunChef]

+Kelsey Logan It can be tricky. The key is to reduce the temperature as the roux gets darker

[@RagingCajun985]

Jerry Henry texas is really good. Just to many people there for me.

[@dancalestini9850]

Jackie Diaz really any state can cook as good or better I love New Orleans sorry this recipe sucks have you ever been to SF or CHI or NY

[@elainjones9442]

It looks yummy thanks for recipe

[@tomdobyns2062]

One thing that really improves any seafood gumbo, is a couple buster crabs. They are hard to come by if you don't live next to the salt water. The crabs themselves are heavy for their size, and are close to shedding and making a soft shell crab. They are loaded with fat, medium size, and look like they are really old. What they do is pack a lot of flavor.

[@dovielovie84]

I need to try this! Looks so good!

[@TheCajunChef]

+dovielovie84 Thanks! You can't go wrong!

[@Alien300Blackout]

One thing I've learned is very few people make Roux the same way

[@jeffwads]

I use equal part broth and distilled water. This looks great.

[@BeeGeeHikes]

Thank you so much for this recipe, it was easy to follow and so delicious!

[@jennifercuautle-herrera537]

all your recipes are Great

[@TheCajunChef]

+Jennifer Cuautle-Herrera Thank you so much 😊

[@garyjackson9641]

When frying orka,can you use olive oil?

[@TheCajunChef]

Good News! I'm writing a cookbook. If you would like to show your support, please visit kck.st/2SXjc54

[@kentgray2220]

Mirepoix calls for a ratio of two parts onions, one part celery, and one part carrots. The Holy Trinity, on the other hand, calls for equal parts onions, celery, and bell peppers.

[@grammyj1394]

One of the first ‘chef’s’ to mention EGGS in gumbo!! That’s a ‘po man’s meal ✊🏾 But still seeing people make a ‘flour’ roux for ‘okra’ gumbo? Roux thickens gumbo; FRIED OKRA ‘thickens’ OKRA Gumbo ??? Now adding cut okra to a ‘roux’ gumbo is very different than using it as an ‘okra’ based gumbo🤷🏽‍♀️ I can’t get that together in my head to use BOTH as a ‘thickener’ ! Delicious tho

[@TheCajunChef]

Thank you, you make some very good points

[@tripillthreat]

It’s my understanding that a dark roux is more about flavor than thickening.

[@TheCajunChef]

that is correct. more nutty flavor but does not thicken as much

[@gokaren420]

Magnalite pots...erybody in Lake Charles Louisiana got em

[@novan_ity]

The roux takes way more than 25 min to cook

[@TheCajunChef]

depends on how you control your temperature and how experienced you are making a roux

[@magnuskjellin6003]

First time I did it, it took 5-10 minutes. Didn't burn at all and came out not as dark as this but close to it. Is there flavor to gain to cook it slower or why does everyone say to cook it 15 up to 40 minutes?

[@TheCajunChef]

No extra flavor directly related to the speed you cook it. The darker the roux the nuttier the flavor. Its all about temperature control, the slower you cook it the less chance you have to burn it.

[@lamonicaroberts8025]

How big is the pot ? Gallon pls say. I want to buy one

[@TheCajunChef]

Its a magnalite roaster 18 inch. It holds about 18 quarts. 4.5 gallons roughly

[@PrinceDemarco1905]

Yes,.sir as Toyota Highlander we are not allowed to speak to people and I'm sure this came from your conscious, gro Lois🌿🌿🍅

[@lukester35]

A cap of vineger also helps take the slim out

[@TheCajunChef]

Very good point. That does help too! Thank you

[@freewaybaby]

How? Do you cook it in the microwave or pan on the stove? I get very impatient trying to deslime okra on the stovetop.... seems to take forever!

[@lukester35]

@@freewaybaby stove it might take a lil while but it does help

[@IslenoGutierrez]

Luke Dizzog My grandmother does that. That’s an old Louisiana trick.

[@RatnipTX]

@@freewaybaby Yes. I gave up on making Roux. Go to the specialty market and buy. Why waste your time making it when they’re good products on the market?

[@beblessedbeblessed8895]

Hi, can you please provide me with what type of Dutch oval oven that you have? What is the material type is this Dutch oven

[@TheCajunChef]

What this was cooked in is a magnalite pot.

[@IslenoGutierrez]

Adam LB You’re an asshole. Best don’t even comment if you gonna be an asshole. I don’t see any gumbo videos from your ass on here, at least he GOT a gumbo here we don’t know what kind of jacked up shit you make at home.

[@TheRonnierate]

How many people are you cooking for? Nice if per portions were reduced to 4 people.

[@TheCajunChef]

Normally when I cook gumbo, leftovers are a given. Then I'll usually freeze it for another day.

[@terrencemusemeche3187]

Put a little vinegar in the okra. It wont be slimy

[@426superbee4]

Yummy i use fish for a gumbo too> like Mackerel, Tuna any strong fish > The problem i have with gumbo! IT keep growing into the pot He heee 😆 Its not a gumbo with out okra and files

[@dancalestini9850]

I have to say your intentions are good but the finished product was not for one thing way to thin why all that water water equals no flavor you should have used clam juice or seafood stock and the okra turned to total mush and then the shrimp simmering for 25 minutes spells rubber you need to rethink this recipe

[@IslenoGutierrez]

Dan Calestini I agree, seafood stock or crab stock or shrimp stock but never clam juice oh gawd lol

[@forwardthinker4139]

All that roux for just 2lbs of shrimp?!

[@TheCajunChef]

Yes, but if you want more shrimp, just add more shrimp

[@forwardthinker4139]

Ill try

[@Nayahpooh012]

This was going okay until the last addition of more water. Gumbo should have a thick stew like consistency, not watery.

[@screenzxbl5769]

😩😭 idk how to cook dat

[@diamondlaced]

Smothering the okra 😢😟

[@lawsnewton]

I want gumbo not soup.

[@TheCajunChef]

What makes this a soup?

[@robertlove8429]

Calls himself "the cajun chef", then makes shrimp and okra gumbo lmao, shoulda put tomatoes in it 😂 and all that water, na I'll pass only those that don't know real gumbo would think this is good

[@TheCajunChef]

You are speaking of creole. Cajuns dont put tomatoes in everything

[@robertlove8429]

@@TheCajunChef that's why I'm laughing at you, okra is more for creoles too

[@TheCajunChef]

When I make these recipes. My goal is to show how I enjoy the food I grew up with. My mom never used okra in her seafood gumbo. That is something I improvised with because I love okra. I have tried gumbo with tomato and really don't care for it. I appreciate your feedback. Hopefully you try it before determining that it isn't good.

[@robertlove8429]

@@TheCajunChef I don't intend to be rude but I will never try that. When I make my gumbo I put a whole chicken (with the gizzards) in the pot of water with onions and celery and cook it 2 hours and then I pull it out and pull the meat off the bones and throw the bones back in the pot and cook 4 more hours for my stock. I then cut up 2 onions, 3 celery sticks, 1 bell pepper and my andouille sausage. I use any type of lard to make my roux and I use about equal parts lard to flour maybe a little more flour and I make a good dark roux and then add the onion and let em smoke a little and then add the celery and bell pepper and cook until translucent. Then I add the andouille and about 3 cloves of garlic diced up. Then I add in my hot stock and then the chicken and plenty of basil, thyme, cayenne, parsley, file and a few other herbs and spices and let it simmer all day. I see somebody use water I dont want it.

[@IslenoGutierrez]

The Cajun Chef Cajuns are Creoles too. Cajun is a new name since the 20th century that is being used, which used to be a derogatory term. But before that, Cajuns were called Acadian Creoles and were just referred to as Creoles. In the New Orleans area, there are still whites referred to as Creoles like French Creoles, Spanish Creoles, German Creoles, Acadian Creoles. The mulatto type creole you know is referred to as Creoles of color in the New Orleans era because there are Creoles not of color (white Creoles). There are even black Creoles (Afro-creole, non-mulatto). Creole just means you were born and raised in the French-Spanish tinged colonial based culture of Louisiana (which Cajuns also have) and especially if you are a descendant of colonial Louisiana ancestors (which Cajuns are). Look at this 1840’s record called the Breaux Manuscript, the author refers to Cajuns as Creoles: “The creoles (the author applies the word to all Louisianians of Latin origin but especially to Acadians. In the 19th century “Cadien” had a pejorative connotation. - editor) enjoy fighting.” “Numbered among the good qualities of the creole, and I have often had reason to acknowledge it, is his readiness to seize any opportunity to make himself useful without reference to the empty formulae of etiquette.” www.acadian-cajun.com/breauxman.htm The whole Cajun style vs Creole style is really just Acadiana style vs greater New Orleans style since most all of us are Creoles of some sort. Look at this creole recipe book from Acadiana in Evangeline Parish from the old days, it’s cover is showing white Creoles (straight white people) and the cover says creole...read the commentary it shows how Cajuns were called Creoles before the campaign started to rename them Cajun: www.pinterest.com/pin/466896686346433871/

[@anthonymcghee9176]

You need to stop cooking you giving jambalaya and gumbo a bad name

[@TheCajunChef]

how exactly?

[@TheCajunChef]

Send me a link to your videos.

[@judycreasy5147]

I made this and it was awful

[@TheCajunChef]

You should have tried the recipe in the video

[@nosajselrauq9438]

I doubt know what this is ... not gumbo