theo dubose: Usually it is served with white rice or potato salad
IslenoGutierrez: My maw maw and my mama make a mean gumbo too. Lol, I once brought my maw
maw to "Mother's" on Poydras St. in downtown New Orleans and she ordered
the gumbo and tried it and laughed at the gumbo. It was horrible compared
to my maw maw's gumbo. My grandmother's gumbo is serious. Make you want to
get 3rd's, the hell with 2nd's!
Fook you: Youre cute !!
pprimeau2812: Fantastic story. Loving this channel!
GamerKitchen: Dang, that roux is so dark! All of their saute pans were slightly bent so
they can pan flip easier I take it. I wonder if they intentionally bend
them over really high heat or can you buy them that way?
IslenoGutierrez: Ok, hope your gumbo came out good. Where are you from? Here in New Orleans,
I don't really see chicken with okra in a gumbo, but hey, what ever you
think is good. Here okra is usually with seafood, chicken is usually with
sausage. I like file' (fee-lay) in my chicken and sausage gumbo, makes a
good flavor and good consistency. I just made a gumbo this friday. It was a
shrimp and okra gumbo. Nice big gulf shrimp. I ate it with a scoop of
potato salad and a piece of buttered French bread. YUM!
IslenoGutierrez: 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.
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.
Andrew Bennett: no okra?
IslenoGutierrez: 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'.
hotpockets222: lol u r black
Fook you: I agree, I dont like the dark roux flavor.
ButtahFish: 3:05 The guy in the back... thats me!
Ghenghy: K-Paul's is great but that roux is flat out scary. BTW, sometimes I use
fried okra, but mainly use collard greens for a garnish now.
medalert25: As a New Orleanian I have to ask...what is "Bourbon Street's French
Square"? I've never heard of it.
IslenoGutierrez: I'm born and raised in the New Orleans area and I don't use a roux that
dark. I use a roux the color of a penny, like a copper color. Just past the
peanut butter color stage. I make a mean gumbo. There are many types of
gumbos. My favorite one to make is seafood okra gumbo. But I like the
chicken and sausage one too.
poo: Sure you do, buddy, sure you do.
sexyangelsakura: This video was simply amazing i hope you post more video's like this ^^
Jeremiah Byrne: Jambalaya ingredients: pantry, freezer, refrigerator, spices.
Fook you: same here ! Im makin my first winter pot now :) I make a chicken okra,
veggie gumbo thatll knock your sock off. Sometimes I add spicy beef sausage
instead of adouilli, but thats cuz they dont always have it out here.
lolololitsrichie: i agree. loved it.
MrCeora: Ironic, because the african word for Okra, is "Gumbo".
IslenoGutierrez: 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.
IslenoGutierrez: Hello to everyone. I'm from New Orleans and I just want to know what people
think about oysters in a seafood gumbo. YES or NO? I can eat it with them
or without them. But just looking for opinions.
Fook you: hmm I would say no, but Im not fond of oysters. My mom says nooo way...lol
Fook you: I dont think I could ever order it in a reseraunt, no matter where they
are. What gets me is the canned gumbo and canned chicken and dumplings,
IslenoGutierrez: Well since we grew up here, we usually eat gumbo at home, because that's
part of our home cooking. But sometimes if we are out in a restaurant
eating and may want to try their gumbo to taste it, we'll order it. But
it's not like we go out to eat gumbo, we don't. Only if it's available
while we are ordering other things. I think a good little local restaurant
to eat is Copelands.
Ghenghy: Could you imagine Justin Wilson auditioning for Next Food Network Star?
LMAO "What the hell is this guy doing in here, he cant cook for crap."
Sanaam1991: ayai! That looks like home! xD
Trevor St. McGoodbody: Do you put it over dirty rice? I figure you do since it is cajun!
Fook you: Thanks, it was delish. Im originally from Shreveport. My daddy was the
police cheif there back in the 90s. I live in Colorado now, left the south
for snow :D...The okra thing really started because my mom LOVES okra, so I
told her I would add it fi she wanted. It actually is really good ! lol I
always finish with file, but not to cook it, changes the taste too much for
me. I would love some gulf shrimp. sounds good !! Take care !
reallybigd: Excellent entertainment ; D
Fook you: Why did the chicken cross the road? To get away from the cajun !
1titanking: I've got to go there
JammyJulia09: My Maw Maw and my mama need to get down there ASAP! These boys need some
aqwayne: holy balls that looks good...
Fook you: Justin wilson has some black ass roux also, way too dark for me
Greencoast215: 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).
Bob Steve: terrible i make better gumbo