Seafood and Okra Gumbo by The Cajun Ninja

[@TheCajunNinja]

SEAFOOD AND OKRA GUMBO 1 Onion 1 Bell Pepper 2 Sticks of Celery 1 lb of Fresh Okra 2 lbs of Smoked Sausage 1 Cup Canola Oil 1 Cup All Purpose Flour 1 Tablespoon of Minced Garlic 2 (32oz) Containers of Seafood Stock 1 Tablespoon Cajun or Creole Seasoning 1 Teaspoon Salt 1 Teaspoon Onion Powder 1 Teaspoon Garlic Powder 3 Bay Leaves 4 Cups of Water 2 lbs Fresh Raw Shrimp peeled 1 Cap of Liquid Crab Boil 1 lb Fresh peeled Crab Claws First start out by heating a large pot over medium heat. Chop the onion, celery, and bell pepper. Place in a bowl and place in the fridge. Chop okra and place in a separate bowl in the fridge. Also, cut up your sausage and put in the fridge. Now you want to get started on your roux. Add your Cup of oil, and Cup of flour to your pot. Begin stirring at a slow pace, and keep stirring for roughly an hour or until you reach a chocolate color. When you reach about a caramel looking color, you want to start getting a pan heated on a separate burner to sear your sausage. Once your roux reaches a chocolate color, you want to add your onion, celery and bell pepper. Stir well. Next add a small amount of Canola oil to your hot pan on the side, then add your sausage to the pan. You want to go back and forth stirring the sausage and roux with vegetables. After about five minutes, add your minced garlic to the roux with vegetables. After another five minutes, add one of the 32oz containers of seafood stock to the roux. The roux will break up, but that's ok, it will all come together when it simmers. Now add a small amount of your other container of seafood stock to your sausage and mix around to break up the bottom of the pan. Add the rest of the stock to the sausage and then pour the contents of the pan into the Gumbo pot. Add the Cajun Seasoning, Salt, Onion Powder, Garlic Powder, Bay Leaves, and water. Bring to a boil. At this point if you see some of the oil rise to the top, feel free to scoop that up. Once you've discarded the layer of oil, cover and lower heat to simmer. Summer for 2 hours. At this time you want to peel your shrimp if you have already. Next add the cap of liquid crab boil, mix well with your hands, and put shrimp into the fridge. Furthermore, you also want to go through your crab claws to make sure that all broken off shells are discarded. Reheat your large pan, add a small layer of Canola oil, and then add your Okra. Sauté the okra until you start to see the edges brown a little, and then add to the Gumbo. At this time you may want to get started cooking rice. Once the 2 hours is up, remove the bay leaves, then add the shrimp and crab claws. Let simmer for another 15 minutes. Add the cold bottle of water and then serve! *The Cold Bottle of water will shock the Gumbo and enhance the flavors. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil*

[@markweitkamp6092]

How many folks would you say this will feed?

[@AvProWebTech]

The Cajun Ninja thank you for sharing this recipe!!! My family loves it. Minus the okra!!! Lol.

[@msceedy504]

The real mvp for this

[@aqua2781]

The Cajun Ninja 💁🏻‍♀️ hottt damnnn yummy 😋

[@tamikaivy2476]

The Cajun Ninja thank you

[@robmiller2995]

My wife is from Bayou Lacombe LA and hasn't had great cajun food for years. After her bout with breast cancer , I took over cooking duties. Using these recipe's absolutely make her feel like she's back home

[@TheCajunNinja]

Robert Miller my prayers are with her.

[@robmiller2995]

@@TheCajunNinja much appreciated

[@odoolin]

Just want to say thank you for taking the time to share these great recipes. Love the ULL / Saints repping and grateful for the guidance on how to make food from back home. My grandmas were the cornerstones of cooking but as they have aged their memories have lost a step. Food brings people together and now my kids can taste this awesome food even though they live in Houston!

[@TheCajunNinja]

oliver doolin hey thank you for taking the time to leave the kind words. I appreciate you being here. 👊🏻😊

[@nobodie9996]

Great video and excellent energy throughout! I grew up in Mississippi and Louisiana but haven't had a good gumbo in too many years so I'm saving this to make for sure! Edited to say got a friend in Romania I'm about to send this to, she's going to love it. Thank you

[@willieleemartin1112]

I think that I am gonna fix me some seafood.gumbo with some rice and a piece of cornbread to go with all of this goodness I am from Georgia,thomaston,Georgia.may God Continue to bless with this great cooking.happy new year to you and your family.

[@caryroberts6748]

This looks fantastic This reminds me of a young man I met while I was in the army who refused to let me eat MREs and could cook food like this . He became one of my best friends . Miss you brother..

[@BudaBoi]

Sup cajun ninja! I am new subscriber and let me tell you I have cooked almost all of your recipes and boy that stuff is awesome! Keep up the good work. Hope to see more new recipes from you.

[@chriscomeaux5988]

Cajun Ninja I just made this for my family on New Years Eve 2019... PIE YAH!! I'm not a great cook and we nailed it. C'est bon!

[@TheCajunNinja]

Chris Comeaux way to Geaux man! 😊👊🏻

[@haleyboth7180]

Cajun Ninja needs a cookbook! Can’t wait to try this one. Last week I made your red beans 🤤

[@levarfreeman6854]

JUST COME HERE

[@anairdab12]

I’m from Nicaragua,but I have over 15 years living in South Louisiana and I love Cajun food and of course learn how to cooking 🥰🥰

[@amberrausch2103]

Hey man, I totally tried this recipe last night and completely smashed it! Thank you!! I will definitely be making this again AND YES YOU NEED A COOK BOOK!!

[@kalliopemullins6829]

Thank you!! Love ALL your videos and you are totally entertaining a well!! I’ve followed so many of your recipes and they all have been AMAZING! WHODAT!!

[@mcadem123]

Hey Brother, I followed your instructions to the "T" and made a double serving of your gumbo! Man oh Man...my family said that was the best dang gumbo they have ever tasted. Trust me when I say we some gumbo eating fools too. Thank you Sir. Awesome video and amazing gumbo!

[@mcadem123]

Oh, and I love my pot from Richard's too!

[@keyoneswain121]

This looks great and easy to follow. I feel comfortable with making this!

[@dddennis1214]

I love it! When I saw that magnalite pot, I knew that you knew what you were doing! It looks delicious and you’re very entertaining while cooking...love the accent!

[@dddennis1214]

Also....Louisiana in the house!!! Love me some gumbo!

[@1010QUEEN7]

Having a managlite pot is a must

[@elizabethsirois992]

Looks great God bless your hand. I could only imagine how good your food taste. I'm Latina but love me some gumbo. I'm in for comfort food and rice. I basically go with your ingredients. Except I add the Swanson broth and a couple of bottles of Guiness dark stout beer . Lord have mercy. Felt like I died and went to heaven. A wonderful Cajun man in Louisiana taught me this trick. Delicious.

[@TheCajunNinja]

Elizabeth Sirois hey! Thanks so much for tuning in! Sounds like you got some great techniques.

[@renatawalters4826]

I’m about to experience my first gumbo cooking it by myself, I’m glad I come across this video!

[@lalala15LOVE]

I still don’t know how to cook rice 😫 but yes this looks so delicious 😋 I love being from Louisiana . I’ve binge watched almost all your videos . Thank you! This is my goal to start cooking more 😁

[@TheCajunNinja]

Tche-lin I gotchu 👊🏻 kzbin.info/www/bejne/nGPblZeZhZ2HitE

[@lalala15LOVE]

The Cajun Ninja omg life saver! 🔥

[@kellyprice4494]

A easy way I was taught was... Bring water to a boil, add a little salt, little oil or butter and rice n stir. After a min cut off and cover

[@tipptipp85]

Get a rice cooker boo!!

[@lalala15LOVE]

tipptipp85 that’s exactly what I’m gonna get cause I just can’t lol

[@kenulrutkowski511]

I acquired some crawfish and decided to make gumbo when I found your recipe. Looked at many but your looks like the best. Frying the sausages separately , yes! Making it tonight, adding crawfish shrimp and crab meat...I'll let you know. My son is on roux detail, he's patient. got to be good! hy don't you use File powder at the end?

[@bayousmackerdixford3389]

Cest bon mon fr'ere plonger!!!!!!!! Cest bon por LOUISIANE geaux cajun ninja #seafoodgumbo magnifique 😁🙂

[@ednatyler5501]

Love the way you simplified this dish.

[@Sfb5067]

Exactly how I was taught! Looks beautiful! Now I'm gonna make me some!

[@stevejarrell3811]

I had great success with your recipe, was my first time making gumbo and my roux came out amazing and full of great flavor. The only thing I would change would be adding the sausage at the last minute, after adding it and letting it cook down it lost a lot of its flavor (could be the sausage I used though also, not sure). Thank you for sharing!!!

[@dianemcquay8460]

Looks delicious, I like the addition of crab claws👍🏾👍🏾👍🏾👏🏾👏🏾👏🏾👩🏾‍🍳👩🏾‍🍳👩🏾‍🍳

[@nancygutierrez4441]

I like the pot. What brand of pot did you use?

[@cajuncookone]

Traditionally a seafood gumbo did not have sausage. Traditionally shrimp and blue point crab meat and oysters when in season. I grew in little town around Lafayette, La and have close family from Vindrine, La Traditionally crawfish was not added to the gumbo. Too strong of a taste. We used to catch the shrimp and crab for the gumbo. Nothing like fresh seafood in a gumbo Enjoy your enthusiasm. Your gumbo does look good :)

[@fredbz87]

First time making gumbo from scratch...I got to say when I was trying to make the chocolate roux I had my doubts...But after it was all said and done it was the best gumbo ever had in my life. Greetings from Colorado!

[@TheCajunNinja]

Freddy Baez 😊👊🏻 bravo my friend

[@patriciadavenport230]

Love the recipe and the dancing at the end, where’s your cookbook so I can order one and a T-shirt & an apron cuz I bet many peoples would order and buy them to help you out with making your videos. TFS, 👍🏻👍🏻❤️🤗💜🙏🏻🙏🏻🙏🏻👵🏼

[@TheCajunNinja]

PATRICIA DAVENPORT Very kind of you to say! I do not have a cookbook yet, but you can keep up with my shop at facebook.com/CajunNinjaProducts

[@jackisham972]

Couldn't find crab claws so I added mudbug tails instead and it's awesome..thanks for all the great recipe videos..

[@TheCajunNinja]

Jack Isham right on man! Nice touch!

[@TheAmick218]

I prefer it a little thicker, but that's a pot of gold. I like that okra slime to help thicken it up too lol

[@jonardoin5861]

@James Boss yes it is, but you do you.

[@justinlemaire2397]

@@jonardoin5861 actually, the word gumbo comes from the African word for okra, because it is the main ingredient for gumbo. It was used to thicken and flavor it, so technically, you cannot have an actual gumbo without it.

[@justinlemaire2397]

@@jonardoin5861 you don't need the filé, but it's not a gumbo without the okra. Lol

[@jonardoin5861]

@@justinlemaire2397 again, it is a gumbo without okra. I grew up in the heart of cajun country, and yes I know the history of gumbo. If you want to go back all the way to okra being a main ingredient then leave out the roux. The last person that told me gumbo wasn't gumbo without okra was some yankee from wisconson

[@justinlemaire2397]

@@jonardoin5861 I'm from Galliano, you not sayin much to me, podna. Lmao

[@blane6592]

OMG THIS LOOKS SOOOOO GOOD!!!!💚💚💚💚thx for the recipe friend!!!

[@diedracarpenter1600]

So I would like to make chicken, sausage and shrimp gumbo but, no okra. Should I use chicken stock or seafood stock? Vegetable oil or canola?

[@WinterlightningZ]

My daughter made a great gumbo following these directions (mostly) tonight. We're in Spain so we used spicy chorizo for the sausage and it was delicious. Also, vegetable stock. Not bad for a 15 year old!

[@johnshawngrubb4675]

My husband lived in Lafayette before we were married so thank you I can cook what he yearns for!💞

[@NykoleMatheus]

I thoroughly enjoy hearing your enjoyment for cooking!

[@Tmsk927]

Cook book please from Louisiana, looks delicious 🤤 yummy!

[@Lewtubie]

Love this video.. watched a while back and just watched again love it

[@EluderRacing]

So I tried making your recipe today. actually it was a combo of both your gumbo recipe's I used shrimp, chicken and smoked sausage. its simmering now. my question is when I was making the roux I feel like it may be burnt is the burnt odor common when getting it as brown as you did or at a medium heat did I have it too high and is it burnt? or am I just smelling and tasing the smoked sausage? im just hoping I didn't waste over $50.00 in trying to make this lol any tips on saving it? my other mistake was while I was watching your video in the heat of cooking I cut up my okra and threw it in the pot without cooking it first will that be a problem if I let it simmer for a long time?

[@chefmad2009]

Love your food! Could you please post the recipes in the notes section? It's hard to write them while trying to watch you cook. Thanks, breaux!

[@TheCajunNinja]

Mike Di Camillo SEAFOOD AND OKRA GUMBO 1 Onion 1 Bell Pepper 2 Sticks of Celery 1 lb of Fresh Okra 2 lbs of Smoked Sausage 1 Cup Canola Oil 1 Cup All Purpose Flour 1 Tablespoon of Minced Garlic 2 (32oz) Containers of Seafood Stock 1 Tablespoon Tony Chachere's 1 Teaspoon Salt 1 Teaspoon Onion Powder 1 Teaspoon Garlic Powder 3 Bay Leaves 4 Cups of Water 2 lbs Fresh Raw Shrimp peeled 1 Cap of Liquid Crab Boil 1 lb Fresh peeled Crab Claws First start out by heating a large pot over medium heat. Chop the onion, celery, and bell pepper. Place in a bowl and place in the fridge. Chop okra and place in a separate bowl in the fridge. Also, cut up your sausage and put in the fridge. Now you want to get started on your roux. Add your Cup of oil, and Cup of flour to your pot. Begin stirring at a slow pace, and keep stirring for roughly an hour or until you reach a chocolate color. When you reach about a caramel looking color, you want to start getting a pan heated on a separate burner to sear your sausage. Once your roux reaches a chocolate color, you want to add your onion, celery and bell pepper. Stir well. Next add a small amount of Canola oil to your hot pan on the side, then add your sausage to the pan. You want to go back and forth stirring the sausage and roux with vegetables. After about five minutes, add your minced garlic to the roux with vegetables. After another five minutes, add one of the 32oz containers of seafood stock to the roux. The roux will break up, but that's ok, it will all come together when it simmers. Now add a small amount of your other container of seafood stock to your sausage and mix around to break up the bottom of the pan. Add the rest of the stock to the sausage and then pour the contents of the pan into the Gumbo pot. Add the Tony's, Salt, Onion Powder, Garlic Powder, Bay Leaves, and water. Bring to a boil. At this point if you see some of the oil rise to the top, feel free to scoop that up. Once you've discarded the layer of oil, cover and lower heat to simmer. Summer for 2 hours. At this time you want to peel your shrimp if you have already. Next add the cap of liquid crab boil, mix well with your hands, and put shrimp into the fridge. Furthermore, you also want to go through your crab claws to make sure that all broken off shells are discarded. Reheat your large pan, add a small layer of Canola oil, and then add your Okra. Sauté the okra until you start to see the edges brown a little, and then add to the Gumbo. At this time you may want to get started cooking rice. Once the 2 hours is up, remove the bay leaves, then add the shrimp and crab claws. Let simmer for another 15 minutes. Add the cold bottle of water and then serve! *The Cold Bottle of water will shock the Gumbo and enhance the flavors. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil*

[@cathybauer-s1k]

Frig’n delicious! Hope you have a Jambalaya video.

[@dudediva69]

what a great video .... do one on cooking rice ... and tell me where do you find a roaster/ lid like that ... is it stainless steel .... it is really nice ....

[@davet9387]

Looks great! Just one tiny suggestion. You should plate the dish so non-Cajuns will know the proper proportion of gumbo to rice.

[@banecrushr]

David, there ain't no proper portions, some like a lot of rice and less soupy, others like a bit more gumbo to rice, but just don't let anyone try to eat this like a sauce over rice... your rice should be drowning!

[@IslenoGutierrez]

You don’t have to be cajun to know how to cook and serve gumbo. Gumbo ain’t a Cajun dish, it’s a south Louisiana dish so you just gotta be from south Louisiana 👍🏼

[@szvetlana1000]

I just made this tonight. I couldn’t get crab legs or the shrimp boil oil, plus I went easy on the Cajun seasoning as we have young kids. It was delicious!

[@EluderRacing]

i have always loved jambalaya made it for years i actually tried gumbo today for the first time and boy was i surprised at how good it was i love it!!!! as i was having it with a co-worker i told him i bet my buddy the Cajun Ninja has a great recipe for this and here we are you haven't let me down yet!!! yet another great video from you and something new and exciting to try to make keep up the great work and thank you!!!

[@TheCajunNinja]

Eluder Racing haha right on! I appreciate the faith you have in me. 😁👊🏻

[@deluzhe]

This isn't meant as criticism; it's just for information. We (Cajun and Creole French folks in New Orleans) always called it okra gumbo, not seafood gumbo. We never put sausage or other meat in it because it was a traditional Friday dish, and we (Catholics) couldn't eat meat on Friday. The no-meat-on-Fridays rule changed decades ago, but meatless okra gumbo still hangs on. Also, I find the crab fingers hard to manage because of the shells. I use lump crabmeat instead. Finally, we make a roux for file gumbo but not for okra gumbo. The okra gumbo still turns out brown, though.

[@TheCajunNinja]

Ed Deluzain in response, not as criticism, but not everyone in that area always called it okra gumbo. Also it’s not a dish that originated here, so it also wasn’t a traditional Friday dish. Furthermore, many great chefs from New Orleans make a roux for gumbo and use okra. Now if that’s how you learned or grew up eating it, that’s completely fine. There’s literally over a thousand different recipes in this state. It’s all preference. 👊🏻

[@jalisathomas785]

I always use this recipe but i want to know. If i want to double it, do i double the roux as well?

[@robertrico6562]

Today is April 26, 2020. I'm a single father with full custody of three kids. I just made this gumbo for the first time ever, I KILLED IT. I cooked my rice inside the pot with the gumbo, it was amazing. Thanks for the recipes.

[@TheCajunNinja]

Robert Rico hey way to Geaux Man! That’s great news.

[@darrenmerrifield2566]

Keep Calm and Pi-Yahhhhhh, that would be awesome on a t-shirt

[@TheCajunNinja]

Darren Merrifield stay tuned!!

[@b3ki391]

What size pot are you using? Thank you for video and recipe

[@byronglover7998]

Last time I checked it was YOUR gumbo. Cook it how you like it. Thanks for sharing your thoughts and experiences with us.

[@jerryp2433]

Why do u boil it so long with so much water? Just curious. Can't you just use less water and then boil it for an hour? Doing this right now.

[@GoldDustVision]

This May Sound like a Crazy Question, but Can Roux be made and Stored for later Use? Or is it one time use?

[@kadianjohnson9519]

I saw your video went viral last year on FB and faith brought me here after discovering what gumbo really is today. All I was tryna do is watch bike stunts on KZbin 😂

[@TheCajunNinja]

Yaad Gyal 😊🙏🏻☝🏻

[@XxxclusiveReviews]

Let black folks teach you... seriously... not anybody either. Facts

[@isidrobeltran8574]

After watching this video. You have convinced me to try a seafood gumbo. Thanks

[@TheCajunNinja]

isidro beltran heck yea! Hope you enjoy it!

[@Deedylicious26]

I love your recipe it's exactly how it's done in the crescent city but I love and will be adding my file' lol thanx for sharing and I love the elf and the beautiful dance of you and wifey. God bless yall family🙏🏾❤⚜

[@TheCajunNinja]

Deedylicious26 why thank you for the kind words! 😊🙏🏻👊🏻

[@elouisewilkerson6730]

OH Okra !!! food of the gods...yum..BTW it IS good in chicken and sausage gumbo !!

[@Paula19482]

have you ever added Allspice to your Gumba, makes it delicious, might give it a try

[@peteclarence5849]

Have you ever heard of Lady Finger Okra ?

[@fabulousjones2024]

Great job! Glad to see someone who doesn't use File' Powder. I live in Georgia and NO ONE, I mean, No one carries File' Powder!!!

[@justinbamaguy]

Best subscribed page out of everyone. Im cooking your gumbo tomorrow for the lsu bama game. Im a bama fan lol roll tide!!

[@TheCajunNinja]

BLOCKED!!.... Lol, kidding man. Nothing like being passionate about a team. Best of luck to you guys. Of course, I'm sure ya'll don't need it. Geaux 🐯

[@stevetallo8145]

I make better gumbo than that he had no tomatoes juice for color an flavor shrimp an lump crab meat not smoked sausage u had a bad teacher

[@mariemckenzie1280]

Finally I found your KZbin channel 🙌🏾

[@sweetpea5253]

I am not a cook, unless it came from a box kmsl. I wanted to try my hand at this and I watch ALL your videos. So I cooked yesterday and man that stuff was amazing. My family tried to get me to cheat on that roux but I wanted to do it right and I did!!! Thank you so much for your videos. I am a forever fan💙💙💙💙

[@banecrushr]

If you mastered the roux on the 1st try, don't call yourself a non cook. Most people burn the roux a dozen times before they figure it out...just remember to, Cajun cooking is about keeping ALL the flavors of what is added. Like the sausage he cooked down, never, NEVER toss out drippings and goodness off it.

[@shay9242]

Thank you for teaching me how to cook gumbo.

[@kenulrutkowski511]

Good Morning! The day after our big gumbo extravaganza! WOW! Your recipe rocked it! I didn't put in so much liquid so it was definitely thicker. My son was the patient roux-stirrer....aced it. Took a tad longer because of the pot! You are fab! Thank you! I

[@TheCajunNinja]

Steely Jan that’s phenomenal news! Way to Geaux

[@mikapickard633]

I love this video!! Do you have a detailed recipe to share ( with ingredients and directions). And what can you do if you want your gumbo thicker?

[@TheCajunNinja]

Mika Pickard sure! If you want thicker, just add less water. 😊 SEAFOOD AND OKRA GUMBO 1 Onion 1 Bell Pepper 2 Sticks of Celery 1 lb of Fresh Okra 2 lbs of Smoked Sausage 1 Cup Canola Oil 1 Cup All Purpose Flour 1 Tablespoon of Minced Garlic 2 (32oz) Containers of Seafood Stock 1 Tablespoon Cajun or Creole Seasoning 1 Teaspoon Salt 1 Teaspoon Onion Powder 1 Teaspoon Garlic Powder 3 Bay Leaves 4 Cups of Water 2 lbs Fresh Raw Shrimp peeled 1 Cap of Liquid Crab Boil 1 lb Fresh peeled Crab Claws First start out by heating a large pot over medium heat. Chop the onion, celery, and bell pepper. Place in a bowl and place in the fridge. Chop okra and place in a separate bowl in the fridge. Also, cut up your sausage and put in the fridge. Now you want to get started on your roux. Add your Cup of oil, and Cup of flour to your pot. Begin stirring at a slow pace, and keep stirring for roughly an hour or until you reach a chocolate color. When you reach about a caramel looking color, you want to start getting a pan heated on a separate burner to sear your sausage. Once your roux reaches a chocolate color, you want to add your onion, celery and bell pepper. Stir well. Next add a small amount of Canola oil to your hot pan on the side, then add your sausage to the pan. You want to go back and forth stirring the sausage and roux with vegetables. After about five minutes, add your minced garlic to the roux with vegetables. After another five minutes, add one of the 32oz containers of seafood stock to the roux. The roux will break up, but that's ok, it will all come together when it simmers. Now add a small amount of your other container of seafood stock to your sausage and mix around to break up the bottom of the pan. Add the rest of the stock to the sausage and then pour the contents of the pan into the Gumbo pot. Add the Tony's, Salt, Onion Powder, Garlic Powder, Bay Leaves, and water. Bring to a boil. At this point if you see some of the oil rise to the top, feel free to scoop that up. Once you've discarded the layer of oil, cover and lower heat to simmer. Summer for 2 hours. At this time you want to peel your shrimp if you have already. Next add the cap of liquid crab boil, mix well with your hands, and put shrimp into the fridge. Furthermore, you also want to go through your crab claws to make sure that all broken off shells are discarded. Reheat your large pan, add a small layer of Canola oil, and then add your Okra. Sauté the okra until you start to see the edges brown a little, and then add to the Gumbo. At this time you may want to get started cooking rice. Once the 2 hours is up, remove the bay leaves, then add the shrimp and crab claws. Let simmer for another 15 minutes. Add the cold bottle of water and then serve! *The Cold Bottle of water will shock the Gumbo and enhance the flavors. Many Cajuns use a similar technique by adding ice to the end of a crawfish boil*

[@mikapickard633]

The Cajun Ninja Thank you sooo much!!!!

[@carlosrafael7705]

I read some of these comments with Justin Wilson’s accent while having Justin Wilson’s “in the bag” episode playing 👍🏻

[@Mmerriday]

Can you use crabmeat instead of crab claws and what about adding gumbo crabs and crawfish? When should you add those?

[@chrisbarnard6385]

As a dad of 2....i love/hate the elf on the shelf LOL.....other parents will understand. Hard to find new things for him to get into every day between Thanksgiving and Christmas

[@trikamoore3013]

love that you put everything in the description box defiently going to try

[@craig_bro_ba8738]

My boy got that old school magnalite

[@mysticfire7661]

Food looks delicious, you're so cute & funny! ! Tried the rice, came out PERFECT like you said, THANKS! Keep 'em coming please :)

[@TheCajunNinja]

Mystic Fire awesome! 😁🙌🏻

[@jeevanihasantha]

So nice...

[@brendaferrill8679]

You are my favorite Cajun Cook of all times I live in Mammoth Springs Arkansas I was born in New Orleans and I come up here and these people don't even know what flavor is so I told things down but some people also like the hot but I also make jalapeno pepper potato salad it is amazing if you know somebody down there that wants to come up here and help me I'm trying to open a Cajun restaurant I own a old theater building built in like the turn of the century the 18th century that is and it's just an amazing place and I have a balcony like they have in a French Quarters that my dad built on his old theater building and I'm just trying to get something going here but I need help do you know anybody interested in coming up here just check out the little town it's a quaint little town

[@gymnastgirl2984]

Yummy, guess I’m gonna have to do me a seafood one next week

[@CMoneyMusic101]

Oh this is the one , how many people will this serve ? I made a double batch and ran out . I am thinking about making a double double batch but I am beginning to think no matter how much I make it will get gone !?!

[@cherylmasson6250]

That's some mighty fine gumbo..pow yaaa

[@bebebutterfield7699]

I wont make gumbo without okra. Did you know that okra is an African word and okra came to us via Africa? It aint gumbo without okra. My hubby hates okra so I brown my okra on a pan in the oven and add it to my bowl of gumbo. Now I gotta make a pot. Thanx really great video and I subbed. Hey Happy New Year!!!!

[@mdizzle85ify]

Where do you get a large pot like that? It looks marvelous for a good roux.

[@TheCajunNinja]

MA Pu check out www.galley.com

[@carolbeck6110]

Thanks for the idea my next gumbo I will use crab boil on the shrimp 🦐 😃👍

[@jonathanwatson1243]

If I can't find seafood stock whats a good substitute??

[@TheCajunNinja]

Just use Chicken stock.

[@jonathanwatson1243]

@@TheCajunNinja Thank you sir

[@angeladimaggio9673]

If I wanted to add Gumbo crabs when would I do it?

[@nateb2715]

Does everyone from Louisiana own the same pan? I swear there are 100 gumbo recipes on youtube, and 50 of them use this pan.

[@gregorythompson8407]

Hell yea we do! If you don’t you prolly can’t cook. My mama always kept these or the larger gumbo cylinder pot.

[@craig_bro_ba8738]

That's an original magnalite. They don't make them the same way anymore, but the new ones are also good

[@brooksdamien]

Yep or in a cast iron pot

[@blake8580]

Pot

[@charleshawk6668]

Those things are all around the south.

[@jayjdietrich]

I don't think this video got enough LOVE! So PIIYAAAh! ❤️

[@greggnarcisse8479]

Looking good Brother, dig you're videos!!

[@thepottedplanter1184]

I love the idea of adding crab claws 😀 Awesome video

[@KS2261228]

If fresh okra aren't available could you sub frozen? if so, how would i go about doing that

[@gymnastgirl2984]

Come on Cajun you know we could freak em out by throwing couple paper towels, and it will soak that grease right up

[@jingyun4323]

Why cook the roux til it's brown? Does it impart a specific taste/texture to the gumbo? Can I make it without?

[@juanMacko]

Man this with a side a homemade potato salad I tell ya

[@nenawo4196]

Hello, thanks for sharing your recipe!!! Can I ask you where I can purchase this pot???

[@TheCajunNinja]

Nena Wo41 check out www.galley.com

[@patriceamiddleton]

I had to purchase this pot

[@krisk4513]

What’s up Ninja! Quick question - why do you sometimes use butter instead of oil to make your roux?

[@blufftonace7631]

Roux is the controlled burn of flour. Butter doesn't stand up to the heat required to burn the flour. Olive oil barely holds up. A canola or corn oil works fine.

[@deborahbrown6029]

I really like the video

[@bayousmackerdixford3389]

Cest bon mon ami.....De'vorer

[@eattolive124]

doesnt okra make it taste fresh or is that how you like it

[@codylefort7978]

great video can't wait to get some of them recipes a try

[@TheCajunNinja]

cody LeFort thanks Cody! Let me know how they come out!

[@eTreeBranch]

That looks amazing! My favorite dish in the world!

[@amyelgin]

We call “the goodness” at the bottom of the pot “gree gree” 😂

[@brandicasey1626]

Can you use frozen okra?

[@MoonChild12222]

Where did you purchase your crab claws and what is the brand name? Gumbo looks delicious!

[@TheCajunNinja]

yourle22 THANKS!! Found them in my local grocery Seafood section. 😊

[@MoonChild12222]

The Cajun Ninja I'm going to have my friend in Alexandria check for those! Yum!

[@erickmcclendon6076]

There are several lump or crab makers. Just make sure you buy the kind that is refrigerated. Not the crap they have with the room temp tuna cans.

[@raynej5928]

i love the dance at the end, thank you!!!!