Seafood Gumbo with Chef Meg

[@benzuckerman]

Lovely Chef! Smart and talented as well! Meg Bickford is awesome!

[@maxellcdr12]

That was a nice pleasant 14 min

[@johnterry6795]

Congrats new executive chef!

[@daleordoyne827]

Wonderful !

[@jaydeeguti3341]

PLEASE LET ME COME ABD COOK FOR YOU !!!

[@dl8619]

Her :stirs roux for 30 minutes to an hour Me at home : bakes flour in at 400f and stirs at every 15 minutes and still gets perfect brown roux without all that oil

[@ssumrall70]

Yeah all that oil is no go! Butter is better than oil for flavor to my taste or tallow, goose fat or duck fat.

[@devinthomas4866]

dry roux is nice trick

[@normanwandsworth]

What no cast iron skillet?

[@MoviesFreeGalore]

I need you to consider the dimensions.

[@jaydeeguti3341]

You not supposed to put fish in Louisiana Gumbo. Are you from Florida ???

[@alilivaudais7060]

kind of skimpy on the shrimp and where are the crabs? expect better of Comander's

[@robertjohn8275]

Bitcoin is t he feature investing in it now is the wesest thing to do now espe cially the current rise

[@rayhartstevi7932]

Despite all the economic crisis this is the right time to start up an investment

[@drmichael1565]

Stocks are good but crypto is more profitable

[@muhammademmk8035]

I wanted to trade crypto but got confused by the fluctuations in price

[@engineerdavid9017]

That won't bother you if you trade with a professional like Mr Cody Webb

[@mrchristopher5412]

I heard that his strategies are rea lly good

[@jaydeeguti3341]

Where’s the tomato

[@jerrelfontenot747]

No tomato in Gumbo

[@ikiruyamamoto1050]

Very interesting. A few things: 1) I have 2 of your cookbooks, and none of them have a roux with the percentage of fat to flour you're using (the cookbooks use equal parts, and you're doing more 2-1)...not cool; (2) It is NOT a misconception that the darker the roux gets, the less thickening power. Among the many, many, cooks that hold that belief are the food scientists at ATK and Cooks Country; (3) Is that really raw okra at the end? Anyway, thanks for the informative video.