Authentic Gumbo Recipe With Paul Prudhomme




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Did this video help you?

Iamtryingtounderstand: Best looking gumbo I have ever seen...wow.

slim Large: Grew up off his food. My mom had his old cookbook, the cover was worn, pages had torn but just thinking about that cookbook makes me hungry. 

buzz kirschner: Chef Paul is a national treasure

Workaholic KLeonard: nice

ChobThomas: Aih guar-on-tie!
Will you stop saying that?

Camila: So cute!

merceplanella: Almost perfect! 

blakmagik4: funny. I was thinking when i saw this that my mama's roux is the color of a Hershey bar! Seafood gumbo always (crab). And we always used file cause i hated okra as a kid. Still hate it. lol.

MrCeora: Ironic, because the african word for Okra, is "Gumbo".

theo dubose: Usually it is served with white rice or potato salad

Greencoast: Okra is used as a thickening agent, since he uses a roux (also a thickening agent) in his gumbo okra is not included. It should also be noted that descendants of French immigrants tend to use a roux (since it is in itself a french creation) and descendants of African-American slaves tend to use okra (since it is a plant native to Africa).

Trevor St. McGoodbody: Do you put it over dirty rice? I figure you do since it is cajun!

Jeremiah Byrne: Jambalaya ingredients: pantry, freezer, refrigerator, spices.

1titanking: I've got to go there

Andrew Bennett: no okra?

medalert25: As a New Orleanian I have to ask...what is "Bourbon Street's French Square"? I've never heard of it.

Fook You: I agree, I dont like the dark roux flavor.

El Matador: Actually Justin Wilson was a great cook. He had several cookbooks out and I purchased one and made several of the recipes and they were outstanding. He just likes a dark roux sometimes, in which I prefer a lighter roux more like the color of an old penny. He was a true old Cajun cook.

El Matador: Yes, in Cajun country, the rouxs are usually darker, many like very dark brown rouxs and black rouxs. But I live in the New Orleans area, where the rouxs are a little lighter. I make a roux the color of an old penny when I make gumbo. But some people make ones the color of chocolate, but I think the flavor is less bitter and more flavorful with a reddish-brown roux (the original roux, roux comes from rouge, French for red). Depending on the dish, I'll make a medium roux, light roux or dark roux.

El Matador: Ok, like I said, whatever tastes you like is what you cook. It's nothing written in stone, but down here, I just think there are the common types, Seafood gumbo (shrimp, crab, okra, oysters are optional - I tend to leave them out), Chicken and sausage gumbo (usually with file'), and duck and Andouille gumbo (the less famous of these three). But the old way is if you use okra, you don't use file', but I say what ever you like. And yes, always file' at the end after cooking, you never cook file'.
Rating:
Authentic Gumbo Recipe with Paul Prudhomme 5 out of 5

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Authentic Gumbo Recipe with Paul Prudhomme