Seafood Gumbo | Bart’s Fish Tales

[@Paintplayer1]

I'm not from Louisiana but my friend is, and if there's one thing I learned from him to keep an eye out for when watching someone make gumbo, it's how dark they cook their roux. Bart nailed it, as usual! This looks delicious!

[@furuiyanagi]

Way to go Bart! Thanks for coming down our way in the South.

[@JamieOliver]

Glad you enjoyed the video Jameson!

[@hungrybynature4205]

I live 20 minutes away from this area and I approve of this gumbo recipe.

[@Bartsfishtales]

Thank you very much

[@johnhallback1560]

I have eaten lots of gumbo and even make it myself and everyone makes it different. Everyone makes it their own way. I'm gonna try this way because it looks great and Bart has never failed when it comes to seafood.

[@JamieOliver]

We love this - thanks John!

[@LukeBerringer]

When a southerner hears a European say "traditional gumbo.......my way"

[@MzPammyB7]

Fantastic! Loved the roux lesson and the reminder to purchase seafood from sustainable sources.

[@Davidmaxwell07]

Bart! I made this dish yesterday, wow my taste buds were all over the place. Thank you for the recipe

[@cajunlinks]

No one in Louisiana calls it the holy Trinity, just the trinity.

[@rahrahcamel]

I'm from this area, really glad you went down there. I spent a lot of time in my cousin's camp (what we call those marsh houses behind Bart) catching and eating blue crabs as a kid.

[@Bartsfishtales]

Amazing place..

[@chill_stacion]

Bart is one of the best cook of food network

[@darshanpardeshi351]

it made my mouth full of water... lovely

[@JamieOliver]

YAAAAAY!

[@xxPorcupine]

Love the sustainability message throughout this video.

[@Bartsfishtales]

My channel is all about seafood sustainability! Please have a look.

[@xxPorcupine]

SOLD!

[@domodunc]

What a lovely recipe!! Looks very yum!

[@PunjabiFoodieZ]

Done Great recipe...........

[@FameCaptain]

i love the crab u put on the wooden pole next to u, nice touch!

[@jackosallotment6224]

Simple yet so effective love it

[@blindianswirltwo2986]

Absolutely fantastic !

[@JamieOliver]

You're fantastic!

[@Jolluna]

I've learned to cook okra from an ex Egyptian boyfriend. Never knew that gumbo = okra. Nice to be learning more than just recipies, it's like food classes with an encyclopedia. This is certainly on my menu this week end. Thank you, Bart! :)

[@SecretsInTheOvenFoodChannel]

It looks so delicious!! Another amazing recipe as always! :) Thanks for sharing!

[@JamieOliver]

We're so glad you like it - are you going to have a go at making gumbo?

[@SecretsInTheOvenFoodChannel]

Jamie Oliver I will try this recipe for sure! :)

[@arielh2755]

Lmao it's nice to see st. Tammany parish on something other than Live PD

[@devineleven1818]

Bart that looks amazing, I have been following your recipes and cooking channel for quite some time and I tried a couple of them out. Each one of them turned out amazing. Keep up the good work!

[@Bartsfishtales]

Thank you Devin, that is the best compliment I could receive. Glad you like it.

[@rebekkiej]

Im Dutch and from his accent alone I can tell he is as well😂😂

[@JamieOliver]

He is!

[@wwsuwannee7993]

I have been told that Dutch is one of the closest languages to English when it comes to letter pronunciation. Perhaps because of all the settlers in old England from that area and Denmark etc.

[@abeedhal6519]

nah

[@awesomegamer31]

Bart you absolute lad

[@The_Specc]

Looks delicious! Nice recipe

[@cherusiderea1330]

I like how near the end you used a bowl instead of a ladle. Would totally do the same thing.

[@aquilestadeu]

Great! great! Great! I love Gumbo!

[@JamieOliver]

We do too!

[@Adam_Garratt]

Man alive that looks really fresh and tasty. I'm lucky, I have a great indoor market on my doorstep that has some amazing sea food. Might give this a bash. I also love how in so many cultures, those same 3 vegetables are the Base for so many recipes. I must use them for a tonne of recipes on my channel.

[@MutualAidWorks]

I love junk food, it's awesome, especially turkey twizzlers.

[@sherrybaughman1212]

glad you stayed pretty true to our southern dish but most of us don't put tomato in our gumbo nor do we stir in cooked rice. we serve it over rice, stirring it into the gumbo will allow the rice to soak up all the liquid ending in a glob of gumbo.

[@rebeccacarlin6103]

True cajun style gumbo is often served with a scoop of mustard potato salad in the bowl with your gumbo.

[@akispetretzikisen]

Great dish!!!! hope not too many mosquitos!

[@bcgmktg]

I've never seen the rice stirred into the gumbo pot, that's a new concept for me. It shouldn't change the flavor since its pre-cooked correct?

[@venanciahopkins5035]

I grew up eating gumbo and was thinking the same thing! We always put the gumbo over the rice. It shouldn't change the flavor but I never seen it done that way myself!

[@joshthibodeaux6770]

The only reason he did that is because he had a set amount of servings. The way most people cook gumbo is in large pots for a bunch of people and to have left overs for the next few days. Rice will swell up and won't be good as left overs. Always keep rice seperate if you plan on eating it later on.

[@n_nn_nnn]

Is that a crab on that pole?😂😂

[@TeeDhirav32]

lol

[@mercurialchameleon87]

He's watching Bart cook his friends and he's thinking "phew, I'm glad that isn't me". 😝

[@aeolisticwill]

She's young, and needed the money.

[@theclassicgamer132]

Wat een held, die bart. Ziet er super lekker uit dit. Dat accent is prachtig nederlands, haha

[@Bartsfishtales]

Dankjewel haha!

[@marie42ify]

Would like more spice. I have been to louisianna & love their gumbo. Wonderful part of the world

[@JamieOliver]

If you like it hot feel free to go mad with the spice!

[@roberts_matlagning]

I liked this version of gumbo. Can't wait to try it. It's not traditional, but Bart also says that it is "...Gumbo, my way". Hey Bart can you make more Louisiana recepies? I would like to learn more about his cusine. Love your channel! Keep it up!

[@JamieOliver]

Thanks dude! We love Louisiana food, we'll certainly try to do more vids about it.

[@Erik15]

this guy is Dutch AF

[@louism4457]

Dikke BMW

[@Bartsfishtales]

Biem.

[@chuchuchuchia]

I was wondering what his accent was lmao

[@dominikfuduric8792]

Amazing

[@JamieOliver]

😋

[@kerianos]

I've once tried a Gumbo recipe that required Filé spice (powerdered sassafras root, which is local to that area). Had troubles finding it. Is it recommended? If so, can you recommend any substitute that might be easier to find in Europe?

[@SweetVelvetBuds]

Looks good, alright. And it might be your way, but not traditional at all, mate! Thanks for sharing your version, it encourages me to continue with mine.

[@JamieOliver]

That makes us so happy! Keep on cooking Flor!

[@wwsuwannee7993]

Any gumbo is a good gumbo and there are many kinds. Set me down with a pint of beer and some fry or cornbread or a biscuit and stand back. I like mine a little spicy but not bad Bart :) Thanks for the vid.

[@Eric998765]

I've missed Bart! This looks delicious as always. Forgot the file powder but I'll still give a 10/10

[@Bartsfishtales]

You can watch my videos any time ánd a new episode every Friday on my channel!

[@richieadams6701]

being raised in Louisiana and having gumbo at least once a month, the only I saw differently really was we put the crab claws in while it was cooking. with that minor detail it looks pretty damn good.

[@JamieOliver]

Thanks Richie! Putting the crab claws in sounds like a BRILLIANT move, we bet it gives you so much flavour!

[@kimjulyofficial]

Yum!!

[@putradnyana]

Thanks for making me hungry

[@JamieOliver]

Hahah sorry Putra!

[@putradnyana]

Omg! Did he just replied my comment? 😳😱😱

[@putradnyana]

Hi jamie !!!!!! Greetings from bali - indonesia.... much love xoxo😬😬😬😬😬😬👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼❤️

[@ragestinger2419]

big fan bart seafood = life

[@JamieOliver]

AMEN!

[@kaizengaming510]

U can use any seafood right?

[@miss.nita.]

Wouldn't recommend cooking the shrimp 30 min at all. Last 5 min is plenty of time unless u want rubber shrimp.

[@jasonbean7296]

great recipe, and such a pleasant fellow.:)

[@JamieOliver]

Bart is a proper gent 😊

[@aquilestadeu]

I do not mix the rice into it. And surely use a lot more pepper! All else is Great.

[@romulo81]

I love this guy, awesome as always

[@JamieOliver]

Cheers Romulo!

[@Aaahhmeer]

can we replaced the pepper with a carrot and potato or it must be a pepper??

[@rebekkiej]

ameer zx50 well they are not the same thing, but do it your own way Id say. He did as well!

[@JamieOliver]

Rebekka is right - it won't quite be a traditional gumbo, but we're sure you'll end up with something delicious!

[@JamesMilliganJr]

Bart, great video. The only thing better would have been if you had performed a Forest Gump impersonation while preparing this dish!!!

[@reggill7621]

Is there a substitute for okra ?

[@sgirwan]

Ziet er super lekker uit Bart / Look delicious !!

[@n_nn_nnn]

I am so hungry...😭😭😭

[@JamieOliver]

Wish we could send you a big bow of Bart's gumbo!

[@bona340]

Yep, i'm jealous!

[@jigsawpuzzle6340]

can you do minced chicken 5ways?

[@khitamkadhim7150]

😍

[@loved012one]

@5:42 -- "There's no 'bike-it'..." ??? Anyone understand what he said? Food looks delish, but the sustainable fishing was my favorite part. Thanks!

[@Bartsfishtales]

There is no by-catch.

[@loved012one]

Thank you very much!!!

[@Gmane512]

If you want good blue crab go to the Chesapeake bay

[@rrrrobje]

jaa Bart! leuk dat je er weer bent! The gumbo looks delish!!

[@JamieOliver]

Doesn't it just Robin! Are you going to give it a go?

[@doksmislim]

what is that green things at 3:00, I don't have that back home ?

[@tomjenkins8151]

Galix ocra, i think

[@Bartsfishtales]

That is okra.

[@joeldaniel5504]

I believe it's called lady's finger? I'm not sure.

[@doksmislim]

ok but what is taste like ? thanks guys

[@joeldaniel5504]

Not really sure how to describe the taste, but it's kinda slimy, slightly crunchy cause of the seeds. but tastes great in curry. I'm an Indian, and sometimes we use it in Fish Curry.

[@cezarek20]

I have never understood why Americans love the cellary so much... No one in Europe really likes it but Americans cannot almost live without it. I find that amusing :)

[@davekent6023]

the Italians like it too

[@Boricheck]

I dont know where the f*** you grew up in Europe, but celery is even in french cuisines "holy trinity" included ffs!

[@ragestinger2419]

migod soooo hungry

[@JamieOliver]

Time to make some gumbo then 😉

[@ragestinger2419]

Yep

[@ragestinger2419]

but i have just eaten😂 sorry

[@uwanabud]

I don't know that Ed Sheeran has a food youtube channel...

[@dianasoto3574]

Hi!, can someone tell me what's that yellow liquid? (min 2:50)

[@mystlegend9359]

It is seafood stock

[@Bartsfishtales]

Seafood stock!

[@Hapidjus_]

I'd love to cook fresh crab...but all the stuff I can get in Germany is and way above my student budget....guess I'll wait :S

[@babbehelmus4779]

is this guy Dutch?

[@MikhailTabigay]

Babbe Helmus yes, his full name is bart Van Oulpen I think

[@Bartsfishtales]

Babbe Helmus Zeker!

[@babbehelmus4779]

Dacht ik al! Erg goed recept, ik ga het zeker proberen!

[@theelks]

I’m sure I must have done something to mess it up. But it was the first dish I ever cooked that I had to dump away. I couldn’t eat it it was so bad.

[@muscleandmath2910]

does jamie oliver himself ever look at these comments. I don't expect so but would be cool if he did.

[@RealIjichiNijika]

His accent made me hear "naughty naughty smell."

[@philiq18]

For whatever reason with his accent, I kept hearing, "crap meat".

[@SGandartstuff]

Tomatoes?????????

[@lashawnda527]

is anyone else here from dont starve trying to finish their cookbook?

[@tomjenkins8151]

This looks awesome, but where's the hot sauce?

[@doenjangstew4438]

I don't understand some of several ingredients. Mmmmm, I can't understand this masterpeice exactly.

[@DoseMouDynami]

Who the hell mixes the rice in with the gumbo? I always playe rice first then top gumbo over

[@skinnypuppy3007]

Where's the Cajun seasoning???

[@chowylin7250]

Why the dislikes?

[@vladandreit]

the whole video i thought u're gonna fall into the water

[@michaelwagner4279]

Wait how is it traditional if it's made your way

[@onoriuion7024]

there's a crab on the pole o.0

[@ThinkOnerandProdigy]

I see so many wasted opportunities to bolster the flavour. It hurts.

[@kerianos]

Name a few, curious to hear them.

[@springsakuras]

#GordenRamseyIsBetter

[@cymoncyrado2879]

aaarg okra....its like snot on a vine. It works in gumbo though, that slime thickens the stew.....I would be missing the filé, that sassafras is the best part of the gumbo.

[@JamieOliver]

Oooh good point!

[@tky1040]

This is dirk kuyt chef version

[@Bartsfishtales]

Yes!

[@atulpinheiro]

Umm..shouldn't you devein the prawns before adding it into dish? isn't 30 mins too long for the prawn? 😐 and wouldn't adding the shrimp head and tail to the stock give more flavour? Don't mean to hate the video it actually looks really good but I was just wondering

[@SweetVelvetBuds]

Totally agree with you, Atul!

[@aoichan93]

atul pinheiro you usually do not have to devein shrimp at this size, it's perfectly safe to eat them. He used the whole shrimp. He didn't peel them in any way, he put the whole thing in. Personally I would make a shrimp stock out of the head, tail, and shell in advance rather than putting the whole shrimp in (personal preference), since it would give me more control and I could boil it for hours without worrying about the meat getting though. 30 min on shrimp is not weird, as long as you put it on the lowest heat (it should barely simmer). It would become really tender and overall give more stock to the dish. Hope this give you some of the answers you were looking for. Sorry for any grammatical mistakes. English is not my native language.

[@atulpinheiro]

UnicornMadness Thank you! your English is totally cool! thanks for replying

[@devineleven1818]

atul pinheiro Its completely subjective to each individual how they want to add the shrimp. It looks delicious either way. Making a stock out of the shrimp head? Thats actually a great idea. I'll definitely keep this recipe in mind for a summer meal.

[@TonecrafteLuthiery]

atul pinheiro With the shrimp I think he was just trying to add their flavor to the dish, not necessarily to be on your spoon when you eat it. 30 minutes is too long if the shrimp are cooked in any other way, but he essentially boiled them in the stock on low heat, which gives plenty of time for the stock to extract the flavor from the shrimp. Also, that rubbery texture you get when shrimp are overcooked isn't as much of a problem when they're cooked in a soup. I assume the moisture keeps them tender, but I'm not exactly sure why that is tbh.

[@MartinAhlman]

I wish I had the ingredients to make it, fresh from the water

[@jonatanmarklund7473]

Am I the only one who thinks the guy sounds swedish? (Said by a swedish guy...)

[@bryil2213]

I wanted to me you I live in Louisiana

[@gabriellakm]

I can see people don't pay attention or are very naive at cooking. 1 cup of vegetable oil ( no way) and those shrimps will be overly cooked..... I can keep going. I better shut up

[@sugarfish6722]

Gumbo is not from Louisiana, is from West Africa. I'm not trying to be an ass, it's just a fact.

[@jamesbmedia8996]

whys Jamie talking like a German?

[@chrisgreen5670]

I'm not a chef curious why can't or shouldn't you use oil to make a roux, trying to learn proper technique

[@rjfaber1991]

Well, you can, but butter contains a lot of chemical compounds that add flavour, most if not all of which are lacking in oils. There's also the difference in consistency, with butter having a higher melting point and therefore producing a thicker roux at room temperature, but I suppose that if you're going to later dilute it by adding a lot of stock, that's of lesser importance.

[@chrisgreen5670]

Thanks Mr Faber for your quick tutorial I requested, although I've done some cooking I'm far, far from being a chef so correct culinary tech. I can get I'm ears open, again thanks your GREAT.😊

[@DEATHCORECHEF]

I'm from Louisiana you dont use butter use a oil with high smoke point because butter will not allow you to get to a dark roux and you want it darker than what bart said. Should look like chocolate syrup

[@christopherjay661]

Ummm.... No. That was truly his way and not traditional. It looked more like some kind of stew. I've lived in New Orleans all my life and I've never seen this... Ever.

[@patrickcabrido6683]

I hate okra it has that slimy taste to it.

[@JamieOliver]

You might not notice it so much in a gumbo! But you can always leave it out if you really hate it.

[@fglend73]

Here come all the food snobs..."waaaaahhhhh...this isn't real gumbo."

[@nicolewilliams6052]

This doesn't even look right. Why so watery? I'm in the south, btw. Gumbo doesn't look like this.

[@IrmaU94]

Nicole Williams he literally said it his version of it......

[@adakhochalai]

blue crab is red?

[@Bartsfishtales]

Alexander They turn red when cooked indeed, but definately blue when caught!