Making a Massive Pot of GUMBO | Cook with me VLOG

[@The_Farmers_Table]

I realized upon editing that one of the clips showing the seasonings didn't record. I talked about seasoning options in the written recipe a bit. You'll see me put about a tablespoon of paprika in here before the long simmer, the bay leaves, and then adding the Gumbo File at the end. I also added some thyme, some cajun seasoning and of course salt and pepper (which was in addition to the salt added along the way) at the end after simmering. Seasoning is so personal, and definitely a learned preference. I suggest seasoning as you go and tasting your food as you cook it! How do you like to season?

[@schex9]

Add gumbo file at the table. Pronounced Feel-A like a meat filet. Adding to the pot makes the whole gumbo slimy. It's a temperature thing. Also, learn to make smothered okra in the summer. I make it overnight in the oven. Cooks away the slime. Add that to the gumbo. Your gumbo looks great, though!

[@jenniferrichardson5106]

​@@schex9 I was going to say file' too. My husband insists on it in the gumbo, even though he doesn't like the okra (which is my favorite part).

[@sweetpea6144]

I’m in Louisiana - was born here too & a lot of your gumbo process is similar to what I’m used to except for a few differences. Our roux is much thicker. It’s more like tomato paste or thin peanut butter consistency. I fry the smoked sausage & meats, drain on paper towels & then add chopped veggies to the pan to pull up the graton (flavor bits in the pan). After veggies soften, add the roux into the veggies & stir. Start adding broth, stir well to dissolve in the broth. After all broth added to pot, return meats & simmer for hours. We don’t usually eat ours with rice but prefer to dip spoon of potato salad in the gumbo, letting it soak up the broth & then enjoy the spoonful. Each area has its own twist & that makes it a treat to try someone else’s. We have access to a Louisiana product that is a jarred, commercially prepared, roux mix that is awesome. I use this option many times. Merry Christmas 🎄

[@anitafanshaw8932]

What is the product called? ​@sweetpea6144

[@cumberlandquiltchic1]

28:15 Did you just say, “gumbo FILE”? Like , file a knife. Like file your nails? 🤷‍♀️🤦‍♀️ First and only video for me. You just lost ALL credibility-

[@KealaOMalley]

I love how Miah comes to check on you when you’re pouring the broth in the roux and leaves when he knows all is well ☺️

[@notdiyheather]

Low Country food is heavily influenced by the Gullah Geechee culture. Rice, chicken, pork, veg. Similar roots with slavery, but Gullah cuisine is unique to the coastal areas of SC. I've lived here for 20 years and absolutely love diving into local history.

[@nancycarper2205]

I have been making gumbo almost all of my 71 years. While I have made same roux as you, I’ve found much simpler method! I put flour in big skillet and “cook” it carefully on stovetop, shaking it almost like an omelette, doing so until it develops a brown color. This cooking of flour gets the pasty taste out and goes very quickly. Add the oil and put into hot oven; bake for maybe 20-30 minutes to get that chocolate cover! Might stir a couple times but all goes very predictable and much quicker. I know this isn’t traditional but it works for my Cajun bunch! Thx for a great video, Jess!

[@anounimouse]

It is my understanding (at 82 yrs and cooking for family for 75+ of those yrs) the darker the roux the more flavor but the less ability to 'thicken' the liquids. This was from Justin Wilson on his PBS cooking show - in the 60s or 70s. Also, Gumbo Filé is pronounced FEE lay.

[@ericawhitfield9289]

I loved Justin Wilson!

[@laurelkelley4907]

Baby girl it's pronounced fee-lay gumbo. Even though it's spelled like file cabinet etc... you did a heck of a job on that gumbo it looks absolutely delicious made my mouth water! God bless you and yours and thank you for another awesome video!

[@gladysrichard6088]

South Louisiana girl here!! Your roux and gumbo explaining is great. I drooled over this video!

[@schex9]

Cajuns mostly use a flat wood paddle 'spoon' to stir a roux. Slow down on the stirring so that the roux can heat up and cook and don't splash so much up the sides. Stopping for a few seconds is essential to the heating and cooking.

[@CajunBoudreaux]

@@schex9 You can get a wooden or stainless steel Roux Spoon with a flattened bottom and if you are using a really big pot, get a spoon with a long handle. ♥️✝️♥️

[@chelseagrimsley6689]

I love how you take a recipe I've been overwhelmed by and make it so obtainable!

[@kristenlandis9741]

New Orleanian here! Many of us make a much thicker roux then I sweat my veggies down IN the roux which cools it down some too before adding broth! I like to cook my okra down separately w a spash of vinegar to remove the slime. Creole gumbo has tomato in it so that works as your acid in this application. So many variations to gumbo yet all so tasty!!! I applaud you!

[@jenpetunia]

Me too! West banker, lived here all my 65+ years. I sweat my veggies in the roux, just like my mama did! It has a very satisfying sizzling sound - Gumbo is a sensory experience! 😄

[@thedirtprincess3293]

The guy who taught me roux made me put the veggies in and keep stirring. I was freaking out about burning. It was seriously stressful! 😂 but it turned out so good!❤

[@CajunBoudreaux]

@@jenpetunia Shout out to the Best Banker (Westbanker) great place with lots of Cajuns. ♥️✝️♥️

[@kristenlandis9741]

​@@jenpetuniain also a wrstbanker! Small world!!!

[@taraedwards1892]

This pot just looks like love. Ty for sharing your time, family, food, traditions, and memories with us. May God bless 💙💙

[@victoriaspringle4873]

I hope your dinner guests realize how much you love them!

[@lorassorkin]

I haven't made gumbo is years, but you've given me a reminder that it's a high protein dinner that freezes well and makes many portions. All the requirements for foods to freeze prior to my next knee replacement! I need to pick up some filé. Thanks Jess!

[@privatesuzie4071]

My birthday request most of my life was Gumbo…my mom was born in New Orleans and was an extraordinary cook….. very southern influence. She died a few years ago 90 yrs old of Covid but managed to pass on her recipe to my nephew who now makes gumbo for the holidays. I have not yet been a guest at his table but have some sweet photos of he and my mom in her mid 80’s over a hot stove as they did their very serious business.

[@schex9]

Add onions and peppers to roux to cool and mostly stop cooking the roux. Add sausage to that. Add water later. Always blends perfectly.

[@robyndudley9684]

@@schex9 that’s how I do it too. Once the onion starts releasing just a bit of moisture (you can’t see it, but you know it) then add the broth.

[@thedirtprincess3293]

Wonderful job showing the roux!!! I learned to make roux from a cajun friend a few years back via zoom. It was for a different recipe and said the roux needed to be the color of peanut butter. He laughed so hard when he sae me with my open jar of peanut butter in one hand as a color comparison, stirring like mad with the other hand. He was old Louisiana Cajun and he spoke it! He taught this landlocked Southern KY girl to say "Feeee-laaay" instead of "file" for the sassafrass seasoning!😊 I felt very fancy and well traveled after that,even though I'd never set foot in Louisiana.😂

[@futurefolk9919]

I'm from the Northeast. Gumbo is not a thing there. After moving to Florida I fell in lurve💞. The first time I made it my husband laughed at me as I stirred the rouixe. Then he tasted it! All bets we're off after that. My friend from Kentucky says you need to make a 5 beer rouixe, I can only do 3 😎. Thank you Jess for sharing how you create your gumbo. Many blessings to you as always. 🙌

[@ambercraig9560]

lol! Seeing Miah come in while you were pouring the bone broth was great.

[@jackielittle4498]

Hey Jess. I watched your gumbo video and enjoyed seeing how you make it. Gumbo is so different as to who is making it. My parents were both from Lake Arthur, LA, and my dad was a cook in the army and worked at a restaurant in Lake Arthur. He was the one who taught my mother to cook. So even though I was born and raised in Texas, I have Cajun blood running through me. My nickname was Coonie when I was growing up. I just made a 16 quart pot of chicken and sausage gumbo, which I canned in 24 pints. I keep a roux in my refrigerator at all time, but recently I made a dry roux in a cast iron skillet, made with only flour. I know they say not to can anything that has flour, but I don’t use a lot of roux before I can it. When I open a jar to heat it up I add a little more roux and let it simmer for a while. Have you ever cracked eggs in your gumbo? They are the best eggs in the world because they soak in all that delicious gumbo broth. Do you put potato salad on the side or in your gumbo? I put it in on one side. I also put a lot of Tobasco sauce in it. I also make my bread with freshly milled wheat berries. I love Monique from Lovely Bell Bakes. Also, Grains in Small Places is another great source.

[@jackielittle4498]

Also, file is pronounced as fee-lay.

[@diannaclark4469]

I also make a dry roux. To me it's easier to control the color of the flour. I have family from the Baton Rouge and Lake Charles area.

[@jackielittle4498]

@ yes, I also have family in Lake Charles area and many other areas.

[@jerrielizarraraz9883]

Yes this, the eggs and tobacco. So good. From Houston her my grandpa and family from Lake Charles.

[@alphb58]

Oh my goodness Jess!! Even without smellavision, memories of great gumbo ..... I wish I was at your house!! Thank you so much for taking the time to download this for us!! I have friends that are originally from Wisconsin, but took a trip down to New Orleans yrs ago. He perfected his gumbo by grilling all the meats (as needed, not compleyely tho), then made a copper colored rue on the grill - usually took him a couple of hours of stirring. It was definately an all day & into the night perfection to achieve... Anyway- he & his family ended up in Kansas. Anytime they have company come, it's on the menu. They did spice it up too. So funny that a family from up north has made great gumbo to match up just about any gumbo from Louisiana!! You definately aced not only a great recipe, but brought back very lovely memories!! God bless you sister!! Thank you so much!! We sure do love you & your family here in Denver, Colorado. (Originally from Okla, moved to Dallas, then Shreveport, La. before landing in Colorado). Love to you kids!!❤

[@inspiredclips8245]

Jess, you've made and videod a dish that attracted warm, friendly, and sharing Commenters! Wow, what a wonderful demonstration and cultural information combined here! I've never seen gumbo cooked until now, but I was a recreation therapist, helping with a 100th birthday celebration for a gentleman in our healthcare center, from Louisiana, and the Highland Park Market in New England made gumbo, crawfish, and on and on and the birthday man really enjoyed it. Thank you for pointing out what the difference between broth and bone broth means, its not the ingredients as much as it is time difference to encourage the cartilage to melt and marrow come out of the bone. ? Yes?

[@jeannenemmyers6580]

Agree about the spices. I grew up in the South. I also have lived in Louisiana and Savannah. Very different spices. I cook by eye or heart for both ingredients and spices. Tasting is a necessity. Unfortunately my husband can't tolerate spicy foods anymore. Especially peppers or any kind. Yes, it takes a lot of time to make a lot of Cajun or Southern recipes. I think that might be, in part, to the cooks that a lot of Southern people had, especially during slavery (just a theory). Great recipe.

[@sarahmannluker7528]

Gumbo is our Christmas tradition

[@peaseblossom4252]

As a Northerner, this is fascinating! Love the video, and all the comments on gumbo variations and other Southern cuisine has me so hungry! I think I may have to try cooking some gumbo soon (then travel south someday to taste how it really should be!). Thank you for creating this wonderful community for us. Blessings.

[@InceleHubby]

I learned if I put the okra into the dark roux it seals the mucilage slime by frying it in the roux. (cajun napalm) After a few minutes I put the trinity in etc. I like to quarter the andouille coins so they fit onto the spoon. Your roux is a lot looser than I typically make. Nice job!

[@lindap9079]

I appreciate the historical background story about salt in the south. I heard somewhere that boiled peanuts are a special treat in Nashville. So I wanted to try them when I visited there. I couldn't believe how salty they were, or why anyone would think that was a tasty treat.

[@packradtpackradt4581]

Also in Japan(peanut soup). I've had them in Nashville: soft and vanilla-sweet. You don't have to have them salted like anchovies, sorry. The peanut shoppe has changed hands and some things apparently got lost in translation.

[@cathylastrapes714]

I’m born in Deep South, I live in Lake Charles and we love dark roux and use onion and bell peppers, no celery. I use a hen take skin off and smother the hen and good smoke sausage, smoked Turkey necks. Then add water and cook till tender, it has the best flavors. I don’t use regular chicken or leg quarters because it falls apart. And it looks like shredded chicken not appetizing. We add shrimp at the last couple of minutes not to over cook them. I’m 70 and been making roux and gumbos since I was 19 when I got married. Let me say early on they weren’t that good. I use cook okra sometimes in seafood gumbos not one that has chicken, just my preference. I know everyone does it the way they like it.

[@CajunBoudreaux]

Ça c’est bon. ♥️✝️♥️

[@cguidry1481]

Breaux Bridge, Louisiana here. Going to a Gumbo cook off this weekend.

[@CajunBoudreaux]

Shout out to the crawfish capital. Ça c’est bon!!! ♥️✝️♥️

[@deewinston5651]

You made my mouth water Jess. Delicious looking gumbo. ❤️✝️🙏

[@WelcometomyCapeCodlife]

As a northerner I haven’t had much experiences with gumbo so next time I’m down south I am going to try a few. I make a lot of southern foods, but never ventured to gumbo, I must make that happen. Thanks for sharing, darling! ❤

[@chevygirlus]

Everybody makes their gumbo different but it's all good.

[@WelcometomyCapeCodlife]

@@chevygirlus I think that’s the beauty of regional cuisine, everyone put their personal spin on it.

[@madzabinga8382]

I have never made gumbo. However, I have recently watched three video's of other people making it. I think it's a sign. Just added the ingredients to my shipping list!

[@e.c.5994]

That looks delicious! As someone who lives in the mountain desert half a continent away, there is no way I would be able to find the ingredients for true, authentic gumbo - but it looks delicious. Last Friday, I spent my entire day tending a quadruple batch of membrillo (quince paste), so I get the feeling of every so often enjoying a day where you labor with love in the kitchen. So much pot stirring! That quince paste will last us through the next year, possibly two; we eat it with crackers and cheese as a fancy snack.

[@a.chandler6993]

Perfect roux every time comes with Alton Brown's method. Mix equal amounts of flour and oil in a cast iron skillet. Place in a 350 oven. Stir about every 20-30 minutes. Never burns. Never. Perfect for the easily distracted! I get a dark chocolaty roux with a good smokey flavor.

[@lindamckeown2830]

Yes I followed Alton Brown's oven method for the roux and it turned great.😃

[@a.chandler6993]

​@@lindamckeown2830 I have done this with wheat flour, GF flour, and rice flour. Works for all of them.

[@revonda5204]

If it's Alton approved it's gotta be great! 😊 He's the best. Miss his show on TV. 😢

[@brendasullivan9029]

Gumbo is always better the next day. I am a 5th generation Texan but grew up mostly in La. The Cajun ladies that taught me how to make gumbo showed me how to cook down Okra as a base with the flour and oil. You use a lot less flour. This is what they did in the depression when there was not a lot of flour. They also put chicken feet in the gumbo (I do not 😝) and eggs.

[@CajunBoudreaux]

Ça c’est bon. ♥️✝️♥️

[@RedWolfScraps]

I agree. You have to be careful where you order shrimp and grits. It’s as different as chicken and dumplings and I learned when traveling in the southwest that chili relleno are all different too.

[@barbaralaug]

I love food and it's regional history. I'm from the Midwest, Michigan southwest region. Huge Dutch influence here, also Amish. My mother used dutch rusk, egg, milk to create a pancake. She called it hans- fotjie. (Spelling). Moms maiden name Westveld. Very dutch..

[@kaygalloway4315]

Love gumbo! I grow my own okra & onions for my gumbo.

[@debbielenoir5472]

At MY house, it’s either chicken and sausage or it’s shrimp and crab. I do not mix the meats. Also, stirred roux ONLY - no jarred roux. For a friends’ New Year’s party, I made both seafood gumbo and chicken and sausage gumbos. My family likes okra but not in the gumbo. I agree with you about vegetables. I also use a bubble whisk for stirring the roux to keep the splashing to minimum. I have small scars from stirring roux. It most definitely takes 2 people when making a gumbo that big! I also add my roux to the broth - Very Carefully! Suggestion: add a chopped onion to the roux when you remove it from the heat. It will cool down faster and the browned onions adds another layer of flavor to the gumbo.

[@robyndudley9684]

@@debbielenoir5472 when I was in New Orleans, restaurants only served meat gumbo or seafood gumbo. Not both. For me, I was raised on meat & seafood together. In NOLA, I didn’t enjoy gumbo at all because it tasted like something was missing. We all have our own take on this remarkable dish! ❤️

[@CajunBoudreaux]

@@robyndudley9684. Some of the best Gumbo at a restaurant in New Orleans is called “Gumbo Shop” 630 St. Peter, right next to the St. Louis Cathedral Jackson Square. Ça c’est bon. ♥️✝️♥️

[@reginagibson1908]

I’ve heard several women who cook for large families put it this way. They cook with “love” when adding different ingredients.

[@JstcountryGirl]

I'm in South Louisiana. Gumbo is my specialty. I just made one yesterday.. All day process.... We could eat it every day of the week... LOVE IT. We don't mix chicken & sausage with seafood.. I make one or the other, I never mix the two... When I do make one, all of my neighbors are beating my door down, Lol We love eggs in ours... just crack a raw egg right at the end and let it set up in the juice. A dozen of eggs for a pot of Gumbo!! FANTASTIC. Add a lil potato salad and your meal is fit for the Queen, Lol 😂😂

[@CajunBoudreaux]

AMEN. Eggs is a YES. No seafood with the chicken and sausage GUMBO!!! ♥️✝️♥️

[@donnaingle391]

Oh my! Looks good!

[@amberlovell4863]

Just a tip…if a I had a hot spot that produced a few dark flakes early in my roux I found I could fish them out and if the burnt taste slightly bittered the flavor I could add a peeled potato that I would later remove to save the flavor.

[@Maria-ql3fc]

Gumbo is a very personal dish for most people. For instance I wouldn't put bell peppers in my gumbo, only hot spicy peppers and I would only use enough celery to season, the okra is the life of the gumbo. Most people in my neck of the woods use smoked spicy sausage, chicken or beef broth for the base. Since I don't like boiled okra I don't make it anymore since I don't have a husband anymore that likes it. I'm crazy about fried and stewed okra but can't handle the slime of the boiled.

[@jbrand255]

I have never tried or made gumbo. I can't handle spice nor am I a fan of seafood but watching you make this and reading through some of the excellent tips, variances and options in the comments has inspired me to put it on the list to try. Probably after Christmas when I have more mental space. Since my husband has diabetes I will use Victoria's Keto Flour which I've use for cream sauce rouxs all the time. We'll see how dark I can get it for gumbo.

[@Wildevis]

Living in Africa I'm amazed I do not know this dish, but I suspect it it from the more northern regions as we do not make it here in South Africa. We do however have a rich mix of Indian and Malay cooking in our usual western cuisine, so I also like spicy food, but not too hot. I am definitely going to try this next year for winter as it looks delicious!

[@coreydavidson3501]

Yum! I laughed at the "you can use any kind of oil" comment. My Uzbek guest arrived on Saturday and told me she just wanted "regular" oil to cook in. I had olive, avocado, canola & soybean oil. She wanted sunflower oil which I don't think I have ever purchased before. Luckily they had it at Walmart. Ha! The gumbo looks DELICIOUS.

[@The_Farmers_Table]

I saw your FB post and was wondering how your dinner went!

[@coreydavidson3501]

@@The_Farmers_Table She's made bread twice since Saturday and a cake! Yesterday she made a whole big meal (plov) which we will eat tonight. We have had some failures of communication but no one has gone hungry. HA!

[@KaitlynConnelly-tp3jv]

My 2yr old started watching the end with me and said looks so good! She’s never had any kind of gumbo so maybe I’ll try this one day

[@TwistedOaksLA]

In Southwest Louisiana... My husband makes gumbo several times each winter. He usually makes a huge pot (I think about 22 qt) for Christmas eve and we keep reheating & eating it the whole week. He usually does either chicken & sausage or a mix of seafood and adds eggs (if the temperature is right, you can crack raw eggs straight into the gumbo and they won't break apart as they cook). We only add file into individual bowls when serving.

[@CajunBoudreaux]

Ça c’est bon. ♥️✝️♥️

[@j_dub5556]

We're having gumbo for Christmas. ⚜

[@mandygalgrows4454]

We’re in East Texas just an hour away from Louisiana and many of our friends are from Louisiana. We have plenty of good gumbo here. My problem is I don’t eat seafood so I have two main favorite places for chicken and sausage (only) gumbo. But it’s usually my go to when we are out and about during crawfish season.

[@elizabethlink3993]

💚 Dang, Girl, that is one huge pot of Gumbo! I have only made blond rues, but I'll have to try this dark rue. Watching you pour that homegrown Okra into the pot really made my heart sing 🎉 💚

[@GRichard-g7s]

Lovely to see you in your happy place

[@niferca]

Thanks for sharing! We love gumbo in our house too, ever since I made it the first time it's been my children's request for their birthday dinner. Going on about 15 years. When I first heard about roux I heard that it needs to cook for the length of time that it takes to drink a beer. This is the first time I've heard someone put a time measurement to it, so thank you ! lol

[@PaulaHolmes-v9k]

Ahhh gumbo ❤. My husband and I went for a weekend trip to my sister’s place near Milwaukee, WI years ago and she had gumbo ready for us when we got there😊😊😊. We never had it before but oh my it was delicious! Later on that evening I noticed that the hubby kept getting out of bed to use the bathroom….that’s when we found out that he was allergic to shrimp 😮. He was miserable…my sister felt horrible…wasn’t her fault lol.

[@schex9]

Restaurants cook with "cups" of onions or peppers because the low-level cooks chop maybe 20 onions in the morning and then the chef just takes what she needs for each dish. I usually write "1 cup of onions (about 1 large onion)" and then I make notes to adjust over time.

[@sundaynightdinnerswithdebo945]

Actually restaurants cook with weighed amounts of onions or peppers. If American then ounces/pounds or the rest of the world then grams/kilos. :)

[@jillfernandez2482]

I Just made your Chicken GUMBO!! My rice is cooking. I have made your beef stew twice. Yes! Jess both are very flavorful. Love watching your farm to table. Keep ‘em coming please.

[@CARLEAN61]

I moved to Missouri, just West of Springfield, many years ago. I wanted to make chicken gumbo. None of my friends knew what it was and the store did not sell file’ because their warehouses were further North.

[@choirmom78]

From a Louisiana girl...file is pronounced "feelay+

[@CajunBoudreaux]

Ça c’est bon. ♥️✝️♥️

[@robinlj5767]

So glad you recorded this one Jess!!! Gumbo is one thing that in my long cooking journey I have never made. I’m looking forward to making some over the holidays! Your method is great, easy to understand and I love your constant reminders about not burning the rue because I know from other Cajun cooks that is crucial!!! Thanks!!!❤

[@steveegbert7429]

Oh Yum! I can smell it from here in Oregon! One of my close friends makes this about this time of year for a house full of friends. His wife doesn't cook much so I pitch in and help in the kitchen, keeping him on track while the guest mingle. So good!

[@VaLVaLaxw]

South Louisiana does have the best cuisine. Loving this video.

[@suewestrich7004]

As someone who has to be gluten free, I appreciate the tips for making gluten free rue, thank you.

[@katherineb6102]

I love to spend the day making a slow meal. Your gumbo looks delicious!

[@anneturner2018]

I do a dry roux for my gumbo and I love it! My Cajun uncle taught me how to make gumbo but decades ago I switched to dry roux and have never done it any other way. Andouille sausage is pronounced “on-doo-ee”. My uncle always added the file (fee-lay) but I used okra (both function as thickener).

[@SimplyStacyL]

So thankful for this video! I’ve yet to make a pot of gumbo that I loved - and I know I’ll love some good ol’ Jess cookin’

[@reneemorgan9320]

I have never made gumbo. Can't wait to see you make it!! I made bread earlier with fresh milled wheat and was thinking of you! ❤

[@hestiasgardenhomestead7562]

I grew up using cornstarch as a thickener because my brother couldn't have wheat. Now I understand why I could never manage the brown gravy, it's because of the different processes.

[@phyllisgabourel7506]

I love your cooking videos you’re amazing at making it look easy thank!

[@dhansonranch]

Looks delicious! I am not sure about the time for the roux though...that's dedication! I wonder if browning the flour in a dry cast iron first would speed up the process without affecting the end product....I brown flour for stew a lot. None the less, well done. Thanks for sharing.

[@CabinGirl2001]

Jess, if you have Ingles near you, they may carry Savoie's Andouille Sausage. They have it here in WNC. Louisiana native here, so I know good sausage is important. Otherwise, we bring 2 ice chests full of sausage and boudin when we go home. YUM!!! Looks good, girl!! 💜

[@CajunBoudreaux]

Ça c’est bon. ♥️✝️♥️

[@lindawoody8501]

I also note that the Mexican foods in restaurants in the Southeastern USA are saltier and less spicy with white Mexican cheese instead of Cheddar as most often found in California, Arizona and New Mexico. Tex Mex is also quite mild and salty as compared with many places in the West. Eastern Texas seems quite Southern. Glad to know about Gumbo. I've never eaten it.

[@curlymckee4125]

I love looking in peoples pantry. It feels like it shows me a part of them. Sounds weird but I do!

[@wholesoulmichelle]

So my maiden name is boudreaux and grew up with some Cajun food . From time to time I think of it . Winter with babies means at night my husband and I rewatch top chef and get creative on the kitchen and we are on the seasons with emeril and thought of gumbo and saw this pop up. Hilarious in my mind . Hoping to try this out early one morning. Also your spaces look so you and beautiful! Love the space your making your home is so warm . You and Mia met the goal! Merry Christmas and happy birthday!

[@CajunBoudreaux]

Bonjour, fellow BOUDREAUX, from Cajun country. ♥️✝️♥️

[@belieftransformation]

Thanks for bringing us along & teaching. Blessings to all 🤗🇨🇦🌻

[@DebBeeman-ir9eu]

I love your videos. I learned so much about gumbo I believe I’m going to give it a try! Thank you Jess

[@elizabethlehman7375]

I don't think I'll ever make this, but it looks delicious!

[@katiez5660]

My peppers the last couple of years are not fleshy. I grew shishito, mild and hot jalapeño, portobello and sweet peppers. The good news is they froze great. When removed they’re like fresh. Roux- mom used water for gravy. I was surprised they used milk south. A friend of mine who didn’t cook, boiled shrimp for 15 minutes until rubbery. The cat would eat them.😂

[@ginnamagda5810]

Hi Michaela ! Hi Jessica Wow. This looks delicious. I’ve never tried to make a rue like that and now I will. I bet that would be great in May bean soups and sausage soups. Yum. Thanks. Now if I can be patient enough to sit that long lol.

[@DG-rp1vy]

This posted as I was making a pot of jambalaya!😊

[@CajunBoudreaux]

Ça c’est bon. ♥️✝️♥️

[@gwengarbini5934]

I LOVE Andoullie sausage!..it's easy to find here in Pennsylvania:)

[@kimberlykelly7280]

Your hand on your hip while transferring the chicken legs back to the pan reminded me of my Mom. That’s serious cooking!!❤

[@MarshaShelley-t3n]

I love good gumbo! Cant get it here in the north and dont really know how to make it myself. So Thankyou so much for this!!

[@MsdebinBC]

Thanks Jessica I've never had it but would love to try it, now I can make it some time....

[@myrrhidian3166]

Thank you for sharing this recipe, I really knew nothing about how gumbo is made. My experience of making roux was always using equal parts butter and flour to thicken a sauce and waiting for it to be like "wet sand", as my dad says. I never knew a roux could be so thin, and certainly didn't know about making one as dark as chocolate. Now I really want to try it and see what it tastes like!

[@CajunBoudreaux]

That roux was way too thin - it should be a lot thicker and darker. ♥️✝️♥️

[@emb54]

Great video and the gumbo looks amazing. May have to try making this in the new year. I'm making a list of things to learn or do as goals for next year. Thanks! Blessings.

[@TrixieJFerguson]

It’s been years since I made roux on the stovetop. Ain’t nobody got time for that. 😂 I tried it in the oven and it turned out fantastic - can’t even tell the difference. I’ll never go back to the old way. You really should try it. I used to never make gumbo because of the roux. Now, I make it all the time.

[@robingreany899]

Been watching your process in making gumbo. Have never had okra and don’t know if I would like it. But your bowl looked good. Will save this recipe but there is only the 2 of us. We would be eating that for a month or so. Hearts and flowers coming your way. ❤️💐

[@margemoore6634]

THAT is a labor of love.....YUM

[@redrobin7202]

As a cajun from New Orleans we would always add eggs to the left-overs as the meat is almost always gone. So the eggs add protein. Thanks for the video.

[@The_Farmers_Table]

I love that idea! Eggs in gumbo sounds delicious.

[@CajunBoudreaux]

@@The_Farmers_TableYou can boil eggs a head of time, peel, and add while the Gumbo simmers. Ça c’est bon. ♥️✝️♥️

[@CajunBoudreaux]

That’s definitely one way to make Gumbo, but I have a much easier way…..in one pot. Make your roux, but don’t add so much oil or add more flour (it should be thicker). When roux is just about done, add onions and bell peppers to the roux - to finish cooking the roux (I never add celery - that’s more of a New Orleans thing - not in Cajun country). Add water or chicken stock and bring to boil to dissolve the roux. Add your skinless chicken (the skin tends to make it too oily) and spicy sausage, Filé, sea salt, black pepper, cayenne pepper, granulated garlic powder, granulated onion powder (NEVER ADD BAY LEAVES - It changes the flavor drastically). Cook until chicken is almost done, add boiled peeled eggs and simmer so the eggs soak up all that goodness. Make a pot of rice, Cajun potato salad, and add some Tobacco sauce to your bowl. Yumm. Ça c’est bon!!! ♥️✝️♥️

[@maryrogers5269]

happy holidays

[@taneriapollins9225]

I learned from my husband who is a chef the fastest way to make roux for gumbo is take the flour you are using and brown it in the oven. I did this. It works

[@jbrand255]

Like a thin layer on a cookie sheet? I'm guessing stir a couple times along the way for even browning? About how long and what temperature do you usually use?

[@knottymom88]

I bet practicing Patting my head while rubbing my belly will be a prerequisite for my first attempt attempt at a dark reux...lol❤

[@Romans828girl]

Hahaha!

[@theresekirkpatrick3337]

Yummy Good Monday greetings Im praying for a healing. Been ill 9 years with no answers. 😢 lost parents since December 2019 so no holiday spirit this year. No kids.

[@CajunBoudreaux]

You are in my prayers this holiday season. ♥️✝️♥️

[@clairetitus6904]

Well done. ❤

[@handyman28635]

I learned a trick about using okra. If you sauté it before adding it will not be slimy.

[@deborahddenmark]

on the salt thing, yes the point of relying on salt for preservation, but, I would add that the more one sweats then the more one craves and enjoys saltier food and one will sweat far more in a warmer environment. just an observation having lived in warmer and cooler environs.

[@CajunBoudreaux]

It’s definitely HOT and HUMID here in LOUISIANA and you definitely sweat a lot. ♥️✝️♥️

[@robinroseberry]

Thank you ! That looks awesome !

[@JacSan1754]

If the captions are on, when you stir and you're not talking, it says [Applause]. I giggled much too hard at finding that treat. 😅

[@joanies6778]

I have not had a gumbo like your recipe, and it's been decades since I've had any. I do love okra and grow it every now and then. Was wondering... Do you make Brunswick Stew? When I lived in GA, a guy at my office made large quantities and sold it by the gallon. Absolutely delicious!