The Secret To Making The Perfect Gumbo

Gumbo is one of my all time favorite comfort foods. It's also not as hard to make as a lot of people think. After watching this video, you'll be the Gumbo expert of the family. Let's #makeithappen

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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1lb chicken thighs
1.5 lbs shrimp
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions

[SaRo-rj]

I made this tonight and it was off the chain. My entire family loved it and said “mom this is the best gumbo you’ve made”. Wrong it’s the FIRST gumbo I’ve made. Thank you so much for all the amazing dishes you cook.

[neecynae]

For the ones saying they don’t like the okra slime, you could just cook the okra down some in a separate pan (with a little bit of oil) to reduce most of the slime ❤

[spapi]

Many people don’t realize gumbo is regional. You can drive 30 mins in south Louisiana and the recipe will change. Thank you for trying our culture.

[MissDiamondP]

I love Gumbo! I want to make some myself. Watching the videos are sooo annoying because of the comments from some Native Louisiana folks complaining and criticizing! Lol even people who make gumbo faithfully will tell you that there’s a lot of different variations to the traditional recipe. It’s okay to make your own version just as long as you enjoy. Keep at it Matt! ❤

[trishestes]

Thank youfor NO distracting music!! I can hear you plain and clearly. Yumm.

[samrw]

Lol love that you said "...other than dealing with the comments from the folks from Louisiana" 😂

[daltonfisher]

As a South Louisiana Born person, I thank you for trying to make it as true as possible. ( A lot of people don’t mix chicken with seafood) but this was one of the best gumbos from someone outside of Louisiana. It was a quick and easy version. I’m glad I didnt have to unsubscribe 🤣

[sherritaylor]

LOOKING GOOD. Folks gumbo is the roux and the trinity...anything thing else is to your preference. No rules just in enjoy. Alot of times the true new Orleans flavors are hard to find.

[quiqui]

I’m from Louisiana and I approve this recipe 💯 🔥🔥🔥

[nlvassassin]

2:19 best way to not burn the roux is to do a figure 8 in the pot while stirring with a flat spatula, preferably wood. But wood is not needed. Stirring in circles can leave some of the roux from moving, figure 8 grabs it all and keeps it all moving. Also turn the heat off 5-10 minutes before you get to the end.

[allieandbo]

Say bruh, you did a fine job. New Orleanian and caterer here and we're obviously very passionate about our cuisine so please don't take the critiques to heart. I did chuckle at the comment about us coming at you in the comments...lol. I'm not like that though. Do your thing. Make it your own and if you enjoy the end product then that's all that matters. If you want advice just ask. Love your channel bruh.

[IslenoGutierrez]

I’m from south Louisiana, born and raised and I’m not gonna scold you in the comments like some of us from Louisiana do. But I will give some helpful recommendations in authenticity to help you make it more authentic and protect you from such comments. It’s up to you if you want to take or leave it.

Try this out:

1) First thing you want to do is fry down your okra in a few tbsp of oil until the slime is removed, set aside. This will take a good while. You must do this as we all do this, you will get crucified by my Louisiana brethren in the comments if you don’t.

2) Then in a separate pan that is not non-stick, brown your meats and reserve. Brown outside if chicken but leave inside mostly raw. You don’t want non-stick because you need the brown bits to develop on the bottom of the pan, that’s the flavor. That can’t happen in a non-stick pan. Alternately, you can make the roux first and then add the trinity and cook and then the meat like was popular in the old days, but it’s less flavorful that way.

3) Then add your trinity to the pan (it’s called the Holy Trinity, rather than the “Cajun Trinity”), and you want to get up all the brown bits at the bottom of the pan. In my part of Louisiana we call those brown bits gratton (said grah-TAWN with the french nasal n), it means scrappings in French. Then you set the trinity aside.

4) Next is time to make the roux and build the gumbo. The roux should be equal parts flour and oil and look like wet sand when you first start cooking it. It will thin out as you cook it, you don’t need any more oil. That was way too much oil you used. The color you want depends on which region of Louisiana you want your gumbo to be like. You want a gumbo from the New Orleans area? You want the roux the color of a penny, a red-brown rust color. You want a gumbo from the Acadiana area? That roux will be dark brown color the color of chocolate.

5) Once you have your desired roux color, pour in the stock and seasonings (except for the Worcestershire, Worcestershire gives better flavor toward end of cooking) and simmer for 1 hour (no trinity or roasted garlic yet, peak time for flavor release for aromatics is 45 minutes, any longer they start to mellow and become less flavorful).

6) After 1 hour of cooking the roux, the stock and seasonings have become one and deeply integrated, so then add your trinity and roasted garlic and cook 15 min.

7) Then at the 1 hour 15 min mark, add the Worcestershire, the sausage and the boneless chicken thighs and cook for 10 min. If using chicken on the bone, add to the pot at the 45 min mark as it must cook 1 hour total.

8) Then at the 1 hour 25 min mark, add the okra and cook for 15 min.

9) And lastly at the 1 hour and 40 min mark, add the shrimp in the last 5-10 min depending on size until they turn pink and are done. Total cooking time is about 1 hour 45 min to 1 hour 55 min. This gumbo you made blends seafood and chicken, which is more commonly a sight in some New Orleans-style gumbos rather than the Acadiana area. Being this is the case, tomatoes are acceptable to add if you like in this gumbo because it’s a New Orleans-style gumbo. Tomatoes are only okay in New Orleans-style gumbos. Don’t attempt to add them to an Acadiana-style gumbo.

10) For best results, let gumbo cool for about 30 min to 1 hour to marry its flavors and not be so hot that it mutes the flavors on your tastebuds. Once slightly cooled, you MUST skim the gumbo. This means take a large cooking spoon or ladle and skim the top of the gumbo to remove the excess grease that came from the sausage and the roux. This step is mandatory. A turkey baster can work too.

11) Serve with white rice and top with Louisiana style hot sauce and serve with a side of potato salad and toasted french bread slathered in butter (or cornbread if that’s not an option). If you want to be one of the more adventurous types, put the scoop of potato salad in the gumbo like the brave few in Louisiana. If you want to be more normal, eat the potato salad on the side like most folks in Louisiana.

12) Enjoy.

This will keep you safe in the comment section from my fellow south Louisiana brethren that are not so easy on the comments as I am.

[williamcurry]

Nice recipe. I cook my sausage in the same pot to add flavor before making my roux. Also add my seafood to the pot last. Like he said. It's many ways to do it.

[rucrazybubba]

I’ve seen lots of people make gumbo different ways well I was taught to make roux when I was 12 years old and now I’m 67 years old, I still make it every chance I get.Everyone knows as my mother told me if the roux not good the gumbo not good.My mom taught me but not my sister at 12, I would say to myself why I always have to make it, 45 minutes on my feet my mom had a plan cause if she taught me she knew she would have gumbo the rest of her life yes she did until 97 years old.RIP MRS.CELINAROBERTS her pride came from Louisiana born n raised.Thank you for teaching me love honor and respect mama #HAPPYMOTHERSDAY and Thank you for introducing me to the best husband in the world 🌎 we we’re together 38 years and now he resting with you.#RONALDDIETZ my love for you will never end.

[shaunwalker]

Hi, Mr. MAKE IT HAPPEN, Southern woman at heart FLORIAN parents. I was taught how to make gravy the same way. I'm making this dish for Xmas and your peach dump cobbler for dessert. Thank for the Idea It just going to be my husband, son and me. Yes I made your biscuit, egg and sausage casserole for breakfast.😋😋😋😋. Drop the folk, napkin, I usually don't go back for second. My husband and son love it, my son is autistic and don't like eggs and he enjoy it. So thank you, Have a MERRY Xmas and a safe and Happy New Year 😊

[caseyhafer]

I never understood why some people have a problem with okra. Its such an...inoffensive vegetable on its own and to me its what gives gumbo its unique hearty texture that envelops the rice. Anyway great recipe!

[gloriasykes]

It's Sunday morning here in DC and raining. So, I could use a bowl of gumbo. It looks good.

[jeffreypaulleblanc]

I'm from New Orleans and eaten a lot of gumbo in my life... but I've never made one myself. I just followed your video and it turned out AMAZING - and I got a lot of compliments on it! Thanks for posting! I also had to search for a good video out of a lot of different YT videos and this one ended up being the best video as far as explanations.

[ericanelson]

Mr. Make It Happen your gumbo looks great man.. You putting all the ingredients together was great.. Your veggies, chicken broth, creole, and sauce was great..

[JBae]

Great job! This is exactly how I make my Gumbo except for the okra! (LOL! ) But growing up my Mom and Granny always made the seafood version which I am not a fan of so I learned how to make the chicken and sausage version and I tolerate the shrimp for my husband.(LOL!) I am from Louisiana and Gumbo is whatever makes you happy! Everyone has their own recipe and that is fine. There are so many variations of Gumbo from people all over the south not just Louisiana, it is whatever is good to you and your family!! Happy Holidays to you and yours, keep up the good work!!