New Orleans Style Shrimp Sausage and Chicken Gumbo Take 2

[@CreolemomCorner]

I am Nola through and through. You made this gumbo like you live here. It look so delicious! I know you enjoyed it. You cooked with the ancestors, just like we do.

[@jillcry71]

First time watching your channel, and this will be the first time making this succulent dish for our Christmas feast! Can't wait!!! Thank you for the taking time and showing step by step instructions! 🍗🍤🦀🍛😋

[@jeaneallen4969]

I toast my flour in the oven at 450 degrees in a cast iron skillet, it never burns and I don't have all that oil in my gumbo.

[@anniewilson6737]

How much flour, and how long in the oven?

[@jeaneallen4969]

@@anniewilson6737 1 1/2 cup for 30 minutes until it's almost coco brown

[@kvngphresh448]

Do you bake your flour with or without the oil?

[@MegaTechno2000]

@@kvngphresh448 The whole point is there is no need for oil when you use the oven method.

[@timsho3]

Wow.. finally a Gumbo cook that take his time to show the whole process!! Can’t wait to try this. Thanks for a great video!

[@michaelfirven2496]

ALOHA. CHEF. NOW. THAT'S. THE. WAY. I. WAS. TAUGHT HIW TO PREPAIR.A GOMBO. Well. 👍 Done. MAHALO from. HAWAII🍍🌴🏖️🌅

[@plated4109]

Thank you, Michael, you were taught right.

[@geneb2412]

Made this recipe for my annual Pumpkin Carving party and it was a big hit. My first gumbo. I cut up my chicken thighs and put them in the pot raw. Worked perfectly.

[@pamelakilgore7836]

Looks good.! You explained well. Subscribed. Pamela in Detroit Michigan

[@kylemiller7881]

I was born in NOLA but moved to FL many years ago. I watched both my Grandmas cook but never had anything written down. For this recipe, it's all coming together.

[@deborahgarland7565]

Excellent video so informative

[@jasongrinnell1986]

Now your gumbo calls to me. Bravo!

[@darrylfricke2375]

EXCELLENT recipe 💥❤️ same as my Mothers, except she boiled the shrimp heads for her stock (they may have not been available) . Beautiful narration ! SO WELL done, Will definitely be searching all videos in this series. Thank You 🙏

[@thebeautyroom1272]

I appreciate you sharing this amazing mouth watering recipe I'm making my gumbo and relaxing. Have a good weekend. Thank you!

[@wandakennedy7386]

Shall give it a shot. Looks 👍

[@FlyeBooks]

All about that roux! Looks delicious! ✨✨✨

[@plated4109]

Thank you

[@olddawgdreaming5715]

That sure looks good, thanks for sharing with us. OLD DAWG DREAMING Fred.

[@lesley9841]

This looks so delicious! Can you please show when you plate it up and take a few bites, that's my favorite part to watch!😍 Thank you so much keep the videos coming

[@valeriewilliams6148]

Look good can’t wait to make it😊

[@plated4109]

sounds good

[@pnojazz]

Fantastic video. I believe it’s the best gumbo instruction video ever created. Great job. Can’t wait to make this!!!

[@CunoWiederhold]

I've learned that no two Gumbos are exactly the same. I'm always "tweeking" the recipe a little each time I make it too. Yes, soul food (my fave) is the best way to cook. Mom always laughed at me when I used measuring spoons and thought I was crazy, but yeah when you've cooked for over 5 decades like her, you can eyeball it too! Me, I've only been making Gumbo for about 20 years. LOL I was in the Navy in the mid-seventies and stationed in Gulfport Mississippi for over a year and whenever I got back from deployment, they'd put me in the motorpool and my job was to pick up VIPs from New Olreans Airport a few times a week, so I fell in love with the food and culture! Today, I'm the "go-to" guy when it comes to Cajun and Creole cooking since I live out here in So. Cal.! I never set out to be a cook but Mom and Dad were amazing cooks so it's in my DNA! lol What a twist of fate: I was born in Amsterdam, Holland, I'm a Dutch-Indonesian, lived in Mississippi a few years, have been to New Orleans a kazillion times, live near Malibu and love to cook Cajun cuisine! Who knew? lol

[@patriciaankton348]

I made this for Christmas. Just follow his directions and it will turn out Delicious. Mind did Thanks for the receipe

[@gracielacampos1043]

I love gumbo but I have always being intimidated to do it myself. I tried it and it came out delicious. I love your voice by the way so soothing.

[@vickyh9430]

Yummmm

[@cheryllove6428]

Thanks for being so patient with us - I'm feeling a lil nervous about my 1st gumbo! But I'm more confident with your instructions - looks delicious🥰🥰 Enjoy the holiday season

[@reginapayne3501]

Make sure that it holy Trinity is more translucent first with us new Orleans don't wanna see the veggies

[@deborahbrown6029]

I like the video thank you for taking your time

[@bwilson2562]

You knew I’d love this one. Very nicely done!!!!

[@plated4109]

We thought you may like this one,thank you B Wilson

[@domoxeva1]

Ohh! I just made this and DAMN! It knocked my socks off. Sure made a few mistakes coz it got a bit too sweet but just a bit of lemon juice fixed that right up! Thank you so much! ❤

[@yolandejohnson8594]

That Looks Like The Best Gumbo I Can't Wait To Fix Some Thanks For Sharing 👍❤👍😊

[@plated4109]

You’re welcome Yolande I’m sure you will enjoy.

[@christineh7997]

I just found your channel. I’m enjoying the video.

[@joyceeberhardt6630]

Looks delicious! I will attempt to make your gumbo recipe Saturday.

[@colleengarcia4886]

I cooked your gumbo recipe and am starting another pot full for my family tomorrow. Thank you for sharing your recipe.

[@plated4109]

Wow glad you are making this Gumbo. Thank you for watching

[@ekhoromeo]

Great video !.. I often wonder why no one tastes the roux for flavor?.. roux is like a good gravy, you can add to, but can’t take away. Butter, flour and oil for roux starter is another tasty route👨🏽‍🍳

[@cemysh33]

Because its just oil and flour, plus its typically extremely hot, aka Cajun Napalm. As for a roux you dont make gumbo with a butter roux, thats best for a lighter blonde roux for etouffee. Also, adding flour later in the roux making process can be tough bec the new flour hasnt had enough time to cook in with the oil so you risk the chance of tasting like flour than the more nutty roux flavor.

[@lydiacalco1358]

Your videos are wonderfully relaxing❤ I’m excited to make this.. Ty..

[@couplesmessykitchen2633]

It looks delicious :)

[@couplesmessykitchen2633]

Can I book table for 2 for tonight?! ;)

[@johnbaker6812]

Oh My

[@TSimone41]

Looks amazing 👏🏿 ❤

[@iamyoursydw]

I love this video presentation. I save one of your videos for making gumbo and I'm going to replace it with this video. I will contact you when I make this. Thank you.

[@plated4109]

Thank you Yvonne, we appreciate you

[@jeffreygarland1275]

Awesome job - I had the chance to taste it it was excellent need more !!!

[@plated4109]

Thank you Jeff, we love when you comment

[@rayfieldjessie4061]

Damn man you got that gumbo looking good as hell, U got a bratha just tweaking for some of that keep doing your thang pimpin

[@christineh7997]

The name of okra is Gumbo. Look it up.😊

[@kevinroyals7130]

I watched this video several times and wrote down what I needed. You did not say where u got the Gumbo Fille? And you didnt give much cook times after you put everything together. I only heard 25 min and I know it cooks longer. So where do I get this fillet seasoning. Other than that great video and yes I am meticulous, this is my favorite dish and I like to cook, so I am very critical as you should know when your cooking for others, and you want to put out a great btatsting dish. Please let me know where to get this seasoning. Thanks.

[@thetrulyclaire]

Just a note: the ingredients list shows 3/4 cup flour and 1 cup vegetable oil but the directions have the measurements for each swapped.

[@desireee.46]

Is there a version of the recipe that can be printed? I’m old school about cooking and like to double check my list.

[@plated4109]

New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe PLATED • 560,116 views • Oct 11, 2020 New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe 1 cup all-purpose flour 2 small young chickens 1 cup yellow onion 1 small onion for chicken broth 1 green bell pepper 1 cup celery chopped 3 cloves garlic 6 cups chicken broth 4 bay leaves 1 tablespoon Cajun seasoning Kosher salt to taste Black pepper to taste 6 ounces fresh or frozen okra sliced 1/2 inch thick 3/4 cup vegetable oil 2 pounds andouille sausage sliced 1/2 inch thick 11/2 raw shrimp peeled and deveined 8 scallions sliced 1 tsp thyme 1 tsp cayenne pepper 1/2 tsp garlic powder 2 tsp gumbo filet 1 tsp paprika 1 ounce dried shrimp (optional)

[@paulbonge6617]

Stuff your chicken with rosemary, lemon, garlic and thyme after salting and peppering the inside, then dry the skin and coat with room temperature butter, salt and pepper and roast the chicken FIRST, and THEN pull the meat off the chickens and break apart the rest, cracking the leg bones and put all that with the skin into your stock pot and 6 +/- quarts of water, with onion quarters, large carrot cut in two or three pieces, and large stalk of celery with a bouquet garnie (rosemary, thyme & bay leaf. AS SOON as the liquid begins to turn over (you do NOT want to reach the boil and then, reduce temperature to keep it at a low simmer for 2-4 hours. THAT is a stock, called a brown stock and has much more flavor than water and raw chicken, without a doubt. If you have head on shrimp you can include the heads in the seafood stock as well as the shells. Another thing I do is add two heaping teaspoons of Dashi powder, which is dried/cured bonito which is ground. This adds a real richness and somewhat smokey flavor. It's available at your local oriental markets and if not then it can be easily found through the Amazon Grocery. Brand Ajinomoto : www.amazon.com/Japanese-Dashi-Bonito-Fish-Stock/dp/B000FL1OOA/ref=sr_1_4?crid=33PKXXQ12Q1WN&keywords=Hon+Dashi&qid=1677604670&sprefix=hon+dashi%2Caps%2C332&sr=8-4 Also a couple of tablespoons of Oyster Sauce, Lee Kum Kee Panda brand also available through Amazon.

[@geneb2412]

Going to try it this weekend. Ive seen some recipes where the chicken thighs went in without pre cooking them . Can that be done with this recipe ?

[@plated4109]

Yes, absolutely

[@Gail-yj1ld]

I’ll be in fusion infusion

[@matttwitchell201]

Thanks for going slow that helps alot

[@plated4109]

You’re welcome Matt

[@MariaFlores-ln5bw]

How many people does it serve?

[@alvinwalker9405]

Looks like you had a lot of oil/grease on top of your gumbo. It appeared to be nice and thick before you added the file.

[@patriciaankton348]

Chef why does the recipe call for a teaspoon of several seasonings but you have way more than that in the bowls

[@charlessmith7911]

Why 3/4 cup flour to 1 cup of oil, many people use 50/50 ratio?

[@hotspotbbq8465]

Because he wanted a thicker consistency.

[@imyerpepper]

"We all eat with our eyes". I'm devouring the entire computer right now.

[@micu1544]

I'll tell you this for free, roux comes from france, no frenchman makes a roux with vegetable oil.

[@havenmonac7348]

It ti

[@CinnamonDelight-xb8pl]

Thank you for going slow.

[@liviapolzin4966]

💘 P R O M O S M.