Traditional Louisiana Gumbo (UPDATED)

[@sheilahtaylor3005]

That roux was IMPRESSIVE!!!😮

[@001SapoBBQ]

I love watching you make gumbo. We make gumbo all the time. Yours turned out just how we love it.... Cheers from South Texas ❤

[@davecockrell5330]

You are awesome 👍!!! Best gumbo I've had!!! Keep that gumbo comin!!!

[@vlp8244]

You have the best videos for Gumbo making! You are my go to when I make mines!! Thanks to you I got the Rue making down pack!

[@cookingwithdenay]

Thank you. Making a rich dark rue is the key to making amazing gumbo.

[@harrybhappy]

I have not taken this much pleasure in watching a gumbo recipe before, I have been making my gumbo recipe for 30 years and there are things you taught me today that I can’t wait to try, I can’t wait to try some of your other recipes as well THANK YOU

[@cookingwithdenay]

Thank you, Harry... you are too kind. Let me know if there are any recipes you'd like for me to video tape. Stay well.

[@harrybhappy]

@@cookingwithdenay i would love a shrimp or crawfish Etouffee

[@cookingwithdenay]

@@harrybhappy Say no more! It is Crawfish season. Thank you for the suggestion. I'll work on this now.

[@DrBlues76]

I just found your channel today and…I’m hooked! Thanks so much for posting! Fan for life already! Peace, Love & Gumbo from the Mississippi Gulf Coast 😎✌️🥃

[@cocomochalatte5937]

Thank you immensely! I have soo many sassafras trees and have a big harvest of leaves so I have plenty of file waiting to be used. I will definitely be making lots and lots of this. Your gumbo looks so authentic, they way I remember as a child...thank you sooo much!

[@theborg]

Oh my! I'm from New England and you just can't find this dish anywhere up here. I've been to New Orleans 5 times and this is what I had for lunch every day. I was confused at first because some places just poured some over a big pile of rice but then I saw it listed on a menu under soup and I fell in love. I'm going to give your recipe a try. It has many steps but it's worth it.

[@cookingwithdenay]

Howdy, Mr. Shankly. Please let me know how the Gumbo came out. If you have any questions, post them... I will definitely respond.

[@theborg]

@@cookingwithdenay I haven't tried it yet. I'm a pretty good cook but that roux is the key and I'll probably mess it up. I make fish chowder all the time but that's easy. I have saved your video and I will try in the near future.

[@cookingwithdenay]

@@theborg Don't be so down on yourself. You'll do great. When you decide to make it message me on FB and I'll walk you through it. You're going to do great! Happy cooking!!! facebook.com/DENAYSTESTKITCHEN

[@theborg]

@@cookingwithdenay I think I would change a few things. Don't be mad at me! I think I would do just chicken thighs because shrimp is very expensive here. Also I'm not sure if we have that type of sausage. Could I use another type? And that secret powder at the end? I guess I could order that? I've never heard of it.

[@cookingwithdenay]

@@theborg No, no please use chicken thighs. They have more flavor too. Once you make it and make the changes you like, this becomes your recipe. Enjoy!

[@starlingjohnson8532]

Thanks for teaching me how to make gunbo! I’ve wanted to learn for years.

[@AsaultWeaponKing]

That is not the best recipe for gumbo she act like it’s a strike on products you can find recipes on here that will blow this out of the water!!! 😊😊

[@wesmander]

Why Miss Denay I’m just about getting ready to head on over , that looks amazing

[@XOkie]

Holy cow ma'am this is the recipe I've been looking for! I have my onions, celery and green peppers diced. Pre-cooked my sausage and chicken thighs. Got my shrimps defrosting. I'm on this tomorrow!

[@cookingwithdenay]

Thank you XOkie. Don't you just love Gumbo!!!😄

[@XOkie]

@@cookingwithdenay It was wonderful and I learned I need more shrimp and chicken next time.

[@cookingwithdenay]

@@XOkie Awesome. When I make this for family, I pile it on, they are soooo picky!

[@texassmokingmonkey]

Great video. I’ve watched plenty of these gumbo vids, and yours is the best i’ve seen, it’s the perfect color and it looks delicious. (and no tomatoes!) Very clear instructions, and great tips & reminders. Thank you!

[@utubbabe1234]

Oh baby that looks good my mouth is watering just looking at it

[@cookingwithdenay]

Thanks for watching, YoadrianYolara. This is truly a great recipe.

[@MichaelWinsorxfrdmn]

Wonderful! My grandmother was from Mobile and made a great gumbo. I love this and will save it.

[@cookingwithdenay]

Thank you, Michael.

[@frankkolton1780]

I start watching the older gumbo recipe and wasn't even 5 minutes in and said to myself "This woman can really cook". I've been making creoles and etouffee for years, but I've never made gumbo. I'm well versed in rouxs, but I wasn't too sure on the right seasonings for gumbo. This video is exactly what I was looking for, using seasonings from your pantry, no use of commercial prepared Cajun and Creole ones. My gumbo turned out excellent, not a thing about it I want to change or adjust. A very well made, straight forward video, with clear, concise instructions. You made it so even a Yankee like me can make a great gumbo. My sincere thanks to you.

[@cookingwithdenay]

Thank you, Frank. I appreciate your kind words. I am working with my daughter to start cooking again. Please subscribe. I will be posting more recipes in the coming weeks!

[@teresaguerrero3751]

Woah.... I made my gumbo following your spices....I've been missing that basil and cumin!!! ❤ what a difference!

[@davidwilcox9944]

This looks delicious!!!

[@cookingwithdenay]

Thank you Davis, it is am amazing Gumbo recipe. Thanks for dropping by.

[@djewel]

Thank You Very Much . God Bless You .

[@Lady1nMN]

Yes!!! on behalf of EVERYONE here, we would LOVE to learn how you make shrimp stock *smile* thank you ma'am

[@cookingwithdenay]

I will post it shortly. Thank you!

[@zemacnica]

Oh I tried it. I got out from my comfort zone to the moon. It was a whole day journey 😂. Only roux took me 1 hour. Now I understand that you really want to do a big pot. It was very tasty, not sure how much authentic, but I did my best. Thank you for guidance ☺️

[@cookingwithdenay]

Zemacnica, I'm sure you did a great job. Remember, Gumbo is always best on the second day.

[@cookingwithdenay]

I'm sure you did a great job on the Gumbo. It is as close to authentic as I can get since my family is from Louisiana and my Mom, now 91 said she got the recipe from her grandmother. If you visit New Orleans or Baton Rouge please let me know. For some of the best tasting Gumbo I've had, go to Mulate's in New Orleans on the corner of Julia Street and Convention Center Blvd. Across from the Riverwalk. There is live Cajun music and dancing. Hope you had a wonderful Thanksgiving. Let me know if there are any other recipes you'd like for me to share.

[@zemacnica]

@@cookingwithdenay to be honest, I'm from small country from Europe. We don't have access to the sea and I got fresh sea fruit as a gift from neighbours, who were on vacation. I really don't know how to prepare these things, it is very special for our area and your recipe catch my eye. It is combination of what I already know and totally new spices, ways of preparation and ingredients . I put visitig Lusiana in my bucket list. I hope it will be true soon :)

[@zemacnica]

@@cookingwithdenay I have no doubts your recipe is authentic. I just didn't have possibility to taste 'original' gambo. Only my attempt. Even green bell peppers were hard to get in out country 😀 not to mention some other ingredients. I tried my best to have everything I can get, but I had to substitute some things. For me is interesting any of your traditional recipes because it quite differs in basic aromatics and a ways of preparation.

[@cookingwithdenay]

@@zemacnica Hi Zemacnica, thank you for sharing. Please call me Denay, we are cooking friends and you're part of the 'test kitchen family'! Can you share what sea fruits you were given? Was it a combination of sea fruits? Shrimp, prawns, crab, etc. For those who may not know sea fruits are often referred to as foods from the sea. Let me know specifically what you were given and I can share recipes from Louisiana and other coastal cities. 😊

[@carl8942]

Excellent video

[@cookingwithdenay]

Thank you Carl... Happy Cookin!

[@gabrielglouw3589]

Nice. My own gumbo is a melange of all the recipes I’ve come across over the years. I’ve never put mustard powder and cumin in mine. I’ll have to give it a try. I usually smoke a chicken or a turkey (depending on how much gumbo I’m making) and then add it to the pot. Adds a nice flavor.

[@badger305]

Don't put any cumin in gumbo or thyme in gumbo.

[@donwagner5547]

Great like my grama Crochet !!!

[@nosajselrauq9438]

Born and raised in New Orleans, this is pretty close, just s few things I would do different

[@virgorising7388]

This is Blue Ribbon gumbo! I ventured into the very dark roux over the weekend for my holiday turkey gumbo and used the andouille style smoked sausage you get in the super market so it is VERY spicy. My mom was from New Orleans but my dad always made the gumbo with the turkey carcass after Thanksgiving. One thing, there is no way to make a little gumbo. I freeze a lot.

[@cookingwithdenay]

Thank you, Virgo, you're too kind. I have used Turkey many a Thanksgiving to may Turkey and Smoked Sausage Gumbo. Have a great Thanksgiving.

[@sherryratliff5173]

Thank you, that looks wonderful. God Bless

[@cookingwithdenay]

Thank you, Sherry.

[@katiedouglas9382]

Love how you broke it down! Where did you get your Dutch Oven?

[@cookingwithdenay]

The Dutch oven was my great grandmother, who gave it to my grandmother when gave it to my mom and now I have it. My great-grand was 103 when she passed, so I have no idea how old it is, but it was been sitting on somebody's stove-top ever since. Once the Dutch oven is properly seasoned, it is invaluable. I love to test and break recipes down to their core. Please subscribe and hit the bell and let me know if there is a recipe you'd like for me to break down to its essence. Happy Holidays!

[@bigstevessmokemchokembbq8746]

Thank you,I njoy the video. I took note about how oysters can affect the Gumbo.

[@cookingwithdenay]

Oh ranumph... now you know... Gumbo in moderation, in moderation! 🤣🤣🤣

[@coloradomtnbrew]

That is a fine looking Gumbo! I'll make it.

[@cookingwithdenay]

Thank you... please let me know how it turns out.

[@reneeholmes7888]

Looks yummy, have u ever fried all of Slime out of the okra giving it more of a toasty look.

[@cookingwithdenay]

I have sauteed the okra in a bit of butter, but my family likes the slime... 😩

[@robertcocciardi2772]

Delay, I enjoyed your demonstration regarding chicken shrimp gumbo, New Orleans style. You are clear and easy to follow, thank you. I have a question: there are a few creole seasonings from LA. That are available. Would you consider using any and if so how would you change your other dried seasonings? Thank you Bob from Clearwater, FL👍🇺🇸

[@cookingwithdenay]

Bob, when using Creole seasoning, be careful cause many of them have too much salt and can over season your Gumbo. This is one reason why I use individual spices, so I can really control the flavor. Does this help? I'm just old fashioned like that.

[@debbieyzuel7887]

Looks wonderful

[@cookingwithdenay]

Thank you, Debbie.

[@trad8834]

Mmmm!! Thanks for sharing 👍🏾 😊

[@田中啓宏]

Cumin and dry mustard…i'ma have to try that one out. Is that personal preference or like a family recipe?

[@cookingwithdenay]

田中啓宏 ... a total family recipe.

[@dwalker6987]

Thank you for making this video. I like your instructions and explanations about your decisions made for this recipe. The results look delicious!!!

[@cookingwithdenay]

Thank you D Walker, this is an old family recipe and I have been making it now, for over 40 years. Gumbo freezes beautifully and if you want to knock the socks off an unexpected guest, break out some gumbo from the freezer, make a nice cold cut sandwich, a big bowl of Gumbo, and a class of white wine, have mercy. They will love you forever. (Oh, yeah a Heineken goes well too!)

[@dougjenkins8868]

Good stuff

[@PidokJacob]

Best Cajun Gumbo recipe I've seen..No tomatoes and carrots!

[@arewecrazyyet]

Yes!!! People are ruining the best thing in life, GUMBO!

[@cookingwithdenay]

No, no Pidok Jacob, this is not a stew... it's Gumbo! Thanks for dropping by.

[@kurtisanderson7990]

I love how you explain everything. How so you make shrimp stock??

[@cookingwithdenay]

Hi Kurtis, I will make a video on how to make shrimp stock. I can share I start with 1/2 to 1 pound of dried shrimp and 1-2 pounds of shrimp shells, along with onion, celery, and bell peppers. I cook my stock for 2 hours and build a rich flavor. Strain the stock and allow it to cool to room temperature. At this point, you can freeze until ready to use. Do not salt the stock, since you will add salt when making your gumbo, and shrimp are naturally salty. Please subscribe and click the bell so you are alerted when I post additional videos. So glad you enjoyed the video.

[@cookingwithdenay]

Ingredients: 1 teaspoon light and flavorless oil the shells from 1 to 2 pounds of shrimp, rinsed 1 (11oz or 15oz) bag of dried shrimp from an International or Asian grocery store 1 medium yellow onion, peel left on, and quartered 2 small carrots, roughly chopped 2 celery stalks, roughly chopped 3 cloves fresh garlic, smashed and peeled a few springs fresh parsley 1 bay leaves 1/2 teaspoon whole (dried) coriander seeds 1/4 teaspoon black peppercorns 6 cups cold water Add the oil, shrimp shells, dried shrimp, onion, carrots, celery, and garlic to a heavy bottom pot that has a tight fit lid. Heat over medium and cook the shrimp shells until pink and vegetables start to soften about 10 to 15 minutes. Next add in the parsley, bay, coriander, peppercorns, and water. Cover the pot, leaving the lid askew (partially off), and bring to a boil. Reduce heat and simmer for 15 minutes. Place a mesh strainer into a large bowl or 8-cup liquid measuring cup. Use a ladle to remove most of the vegetables and shells from the strainer before carefully pouring the remaining stock through. Discard shrimp shells and vegetables. Allow the shrimp stock to cool before storing. This can be kept in the fridge for a few weeks or frozen for up to 3 months, no longer.

[@cookingwithdenay]

Let me know if this helps.

[@Glad2bMe1]

Finding gumbo file in the store seems impossible because I've looked everywhere

[@valariefoster4180]

Can you make a shrimp stock?

[@cookingwithdenay]

Absolutely Valarie, the recipe is above.

[@cookingwithdenay]

Here's my version of shrimp stock. Please note I use dried shrimp which can be found in Asian grocery stores. My mom always got them from the fish market. If you want a rich shrimp flavor, dried shrimp will do it for you. Do not add salt to the stock since you will salt the stock once used in the Gumbo. Ingredients 2 teaspoons of flavorless oil (vegetable or canola) the shells from 2 pounds of shrimp, rinsed 11 or 16 oz (small or large) packaged of dried shrimp, use the entire package. 1 medium yellow onion, peel left on, and quartered 1 to 2 carrots, roughly chopped 2 celery stalks, roughly chopped 2 to 3 cloves fresh garlic, smashed and peeled a few springs fresh parsley 2 bay leaves 1/2 teaspoon coriander seeds 1/4 teaspoon black pepper 1/4 teaspoon white pepper 6 cups cold water Add the oil, shrimp shells, dried shrimp, onion, carrots, celery, and garlic to a heavy bottom pot that has a tightly fitted lid. Heat over medium and cook the shrimp shells until pink and vegetables start to soften about 10 to 15 minutes. Next add in the parsley, bay, coriander, peppercorns, and water. Cover the pot, leaving the lid ajar, and bring to a boil. Reduce heat and simmer for 15 minutes. Place a mesh strainer into a large bowl or 8-cup liquid measuring cup. Use a ladle to remove most of the vegetables and shells from the strainer before carefully pouring the remaining stock through. Discard shrimp shells, dried shrimp bits, and vegetables. Allow the shrimp stock to cool before storing. This can be kept in the fridge for a few weeks or frozen for up to 3 months.

[@ranumph]

What's up Denay?!! Just coming to say I made your chicken and sausage gumbo from the other video again. Once again it was awesome and I ate too much and feel awful right now. Comments were disabled so I came over here to tell you. I sure hope they weren't disabled because people were being nasty to you. Maybe I'll make this one next time I'm feeling shrimpy!

[@desrtangl]

Looking at the recipe you have lots of seasoning listed that you did not add in the video. I noticed you did the same thing with the sausage and chicken gumbo in your other video. Do I use everything listed or just use the ones you used in your videos?

[@cookingwithdenay]

Below is a traditional seasoning list that goes into Gumbo. These may vary depending on what you have on hand. Salt to taste if desired 1 teaspoon finely ground black pepper 1 ¼ teaspoon finely ground white pepper 1 teaspoon powdered mustard 1/2 teaspoon oregano 1/2 teaspoon thyme 1 ½ teaspoons cayenne pepper 1 ½ teaspoons paprika 2 teaspoon granulated garlic 1 teaspoon file powder, (essential, not optional in my recipe) Please note, nothing is etched in stone, if you have most of the seasonings your gumbo will be delicious. The key is to make an amazing dark roux.

[@hiobi1172]

Can I leave out the Gumbo File Powder?

[@carlanderson4532]

She really knows what she’s doing.

[@cookingwithdenay]

Thank you, Carl. Hoping all is well.

[@preciousgodwin9428]

Can I make this without the okra

[@cookingwithdenay]

Yes, you absolutely can Precious! Thank you for asking.

[@SunshineKane1]

My mom said that I need the color of the rue to be the color of the gulf.

[@cookingwithdenay]

Lol!!! So true. The darker the rue (without burning) the better the flavor.

[@bigstevessmokemchokembbq8746]

You got me thinking, I've made Gumbo several time now. Always use oysters and it always turned out pretty good except for the last time. It had a very bad taste and smell (as you said rancid). Could that have been the oysters? Why that time and no time before that? Just curious.

[@cookingwithdenay]

Hey Steve, cooking with oysters is tricky. This is what I do. I remove a small amount of Gumbo and add the oysters and gently heat through and serve. Do not boil. Find the freshest oysters you can. Steve, pay close attention to the date on the oysters and try to use them the same day you buy them.

[@bigstevessmokemchokembbq8746]

@@cookingwithdenay gr8...thank you

[@_Solaris]

This is probably the best gumbo recipe on KZbin. Thank you. ...but, people... *no oysters!* 😁

[@cookingwithdenay]

Solaris, I usually make a separate recipe fo oyster gumbo... let me know if you want me to do a video on Oyster Gumbo?

[@Lonerangel7177]

How do we add chicken to it if we want chicken with the gumbo?

[@cookingwithdenay]

India, you can add the chicken before or after the vegetables. I like to add after so all the flavors can blend together. Make sure you cook the chicken thoroughly with the vegetables. I also use cooked chicken leftovers in my Gumbo. I add it last just before bringing the Gumbo to a full boil. Then I let it simmer. Let me know if this helps.

[@Lonerangel7177]

@@cookingwithdenay thank you so much for responding. 💖💖

[@fabienneboulanger2226]

Dommage qu'il n'y ai pas la traduction pour les français....

[@natejj81]

What was your measurements for the roux please?

[@cookingwithdenay]

A roux is made with equal parts fat and flour. For a 1 gallon pot of gumbo, I use 1 cup vegetable or canola oil and 1 cup all-purpose flour. If you want to cut back on the fat, use 1/2 cup of each. I do this often and if I am making what I can a "Tiny Gumbo Pot" about a quart, I use 1/4 cup each of fat and flour. When working with smaller amounts of roux go slow, it may burn more quickly on high heat.

[@cookingwithdenay]

The roux is about a 1/3 cup.

[@Noahsoak]

@@cookingwithdenay could you brown the flour dry so not to use oil? Sounds sacrilege. Lol

[@Noahsoak]

Thanks for the video!

[@cookingwithdenay]

@@Noahsoak Yes, Melissa, you can brown the flour, but please do so carefully as to not burn it. Dry roux is simply toasted flour. You can make it in a skillet on the stovetop, or bake it in a 350ºF oven for about 25-30 minutes. Either way, make sure to stir it occasionally for even color until the flour is nice and brown.

[@sherrywilliams409]

I’m kinda surprised about some of those seasonings like cumin. That is normally used in Mexican food. It might taste delicious. I’ve never heard of using it in gumbo. Nor dry mustard.

[@darthsidioustheemperor7976]

Instead of okre could you use potatoes instead iether small baby potatoes or chopped quartered potatoea

[@cookingwithdenay]

You can use potatoes if you like, but that is not traditional to any Gumbo recipe. If you add potatoes, come back and let us know the results.

[@meowmix8751]

Leave the potatoes for the potatoe salad.

[@09WhitneyMarie]

Calming voice

[@cookingwithdenay]

Thank you, Whitney.

[@lezordean3838]

Shrimp stock yes please

[@cookingwithdenay]

Shrimp Stock 1tablespoon olive oil Shells from 1 pound shrimp 1ounce dried shrimp, optional (purchase from an Asian market in the refrigerated section) 1 large thyme sprigs 3 garlic cloves, roughly chopped 1 bay leaf Salt and pepper The secret is to simmer the stock so that it reduces significantly in volume. Remember that "simmering" is done with the lid off of the pot. You keep the temperature just below the point where the water would boil. I like to reduce the shrimp liquid to about 60% of the original volume. For 7 cups of water, you'd have a yield of a little over 4 cups of strained liquid. This will make just over a quart of stock for shrimp or seafood gumbo.

[@ricardobrown18]

What's the serving size?

[@cookingwithdenay]

Serving size is 4-6 people if serving over rice.

[@jaybird4812]

I love okra, in any form or recipie....and in my opinion it must go in a gumbo,, afterall gumbo supposedly means okra.......so there it is...

[@cookingwithdenay]

Thanks for sharing, Jay.

[@nosajselrauq9438]

Not supposedly means gumbo.. It's a West African word for gumbo. ngombo is the actual word that the Africans used . They used OKRA to make it thickm.

[@snidelywhiplash]

Say...um...are you busy Friday night?

[@AsaultWeaponKing]

Yeah a little cheap and very slippery on products

[@sharonlane5670]

I’m so so sorry Ham frozen okra Naw Man!! I’ll Pass…

[@davidm7001]

You are just a bit too talky !

[@justinlambert7799]

definitely not cajun

[@cookingwithdenay]

Nope, not supposed to be.

[@ceramccool1517]

What makes it Cajun or not Cajun?

[@cookingwithdenay]

@@ceramccool1517 Wow! Great question. I suppose the "Cajun" seasonings which may consist of a blend of salt, cayenne pepper, and garlic. The spicy heat comes from the cayenne pepper, while other flavors come from bell pepper, green onions, parsley, garlic, and more. My family is not Cajun, but have used these seasoning in their gumbo for many years. It may also be the andouille sausage.

[@rogerjeanice8685]

Wow! Not Cajun. Funny, when the word gumbo (kegumbo, kgumbo, ngumbo) is a West African word for okra derived from the Portuguese describing the region of West Africa. It is hilarious how the word gumbo is Cajun. It is not. Okra was and is used to thicken soups and stews. Not every food from Louisiana is Cajun. Sassafras as a thickening agent was provided by Native Americans. So no, not Cajun. Gumbo is food of different cultural origins. Care to guess the origins of "dirty rice" or so-called "Cajun rice"?

[@willieannluster4036]

To much grease

[@cayogator]

Dat's Stew ......................................

[@cocomochalatte5937]

Thank you immensely! I have soo many sassafras trees and have a big harvest of leaves so I have plenty of file waiting to be used. I will definitely be making lots and lots of this. Your gumbo looks so authentic, they way I remember as a child...thank you sooo much!

[@cookingwithdenay]

You are so welcome. I make this every year to bring in the new year. I so wish you could post a photo. Happy cooking!!!