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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Okra Cross Section – By Prathyush Thomas – Own work, GFDL 1.2, https://commons.wikimedia.org/w/index.php?curid=40766980
Okra Growing – By Earth100 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=20903977
Sassafras leaves – By Randy Everette – Imported from 500px (archived version) by the Archive Team. (detail page), CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=71262709
#tastinghistory #gumbo
31 Comments
Just an update that I’ve arrived in Cairo, Egypt. If you want to follow along on this trip, I’m posting constantly on Instagram and Facebook. Getting ideas for lots of videos which I’ll post on YouTube in the coming months!
Yeah I need that video about celery please.
Max: this recipe has no celery. Me: trying very hard to not call this heretical
The Krabby in the background is kind of dark 😅
My ex-mother-in-law is from the Baton Rogue are and she taught me to make Gumbo. Dark rou for her chicken a sausage gumbo and a lighter rou for the seafood gumbo. I make the dish 2-3 times every year and it's always a bit nerve racking wondering if you are getting the rou too dark, yet it never is. P.S. no okara in her cajun receipe.
@23:38 why did you say it like that
Celery was high-class, wasn’t it? Unlike okra, it hates hot weather.
One of the first Scots cookbooks tried to make gumbo. Not knowing quite what okra was, the author substituted green beans.
great job max ❤
we usually add one bay leaf but other than that spot on
MAX!!!!! Omg! As a Creole, I have NEVER and I mean NEVER heard someone describe the difference so straightforward on and uncontroversial as you did! You made my heart sooooo happy and proud! Spot on! Thank you, Max!
The recipe was correct. The shrimp and crab absorb all the flavor of the broth, and it is not rubbery at all. You actually get a new texture that you can't replicate outside of gumbo. My grandma would cook it that way. She made a more of a Creole gumbo.
This is my favourite of your videos. The reaction is so funny. Really lovely
Please, a celery history!!!
Just got back from a week in New Orleans! It was amazing! The last week of February was very nice weather wise. Thoroughly enjoyed it! Thank you for this! I love your history tidbits! 😁❤️
You Matthew McConaughey clone!!! U fine
Yes please to the Celery episode
A whole video about leftover scraps soup lol
Nope.
I just made this Gumbo and I am not a fan. I did the cooking of the flour to make it into a brown flour at 400 degrees taking out every 15/20 minutes and stirring for 1 and a half hours, (not the 2 hours because my house smelled horrible during and 7 hours now later). The gumbo smells like burnt dirt. tastes horrible. I looked up why it would taste that way online, and it states the roux needs to be made on low to med heat, not high heat that was mentioned. Only after the roux is made and other ingredients are added are you supposed to lower the heat in this recipe. This was a very expensive meal to be ruined. Very disappointed. This is all going in the trash.
Here in the south I’ve literally witnessed fights over which is the proper way to prepare Roux 😂😂
Nice
I love making Seafood Gumbo for special occasions. ’m not ashamed to say my love of Cajun and Creole culture and cuisine came from my love of X-Men comics.
“The Ragin Cajun” Gambit has been a favorite since the early 90s.
Okra🤮 my horse won’t eat it, gumbo filet is Devine!
This is not my first video, so based on your reaction, I am definitely trying this one. I find it so interesting that there were no herbs or spices.
Born and raised in New Orleans. Moved away over 40 years ago and STILL miss the food choices♥️
Born and raised in New Orleans here. This is a very tasty stew max made, but a local would never call it gumbo. If you say gumbo to a creole man, he’s gonna think either chicken and andouille, or seafood gumbo, with okra being an accoutrement for either. Iv had rabbit gumbo, duck gumbo, I’ll cut a break to the duck gumbo because it’s poultry, but I would consider the rabbit gumbo to be rabbit stew. I know I’m being quite pretentious about this but it is what it is. You say gumbo to a guy from the crescent city, he’s thinking chicken and andouille or seafood. It’s not like a combination fried rice where u get chicken pork and shrimp. No one would do that with gumbo, let alone a surf and turf gumbo with beef. Again, max’s stew looked wonderful and the browned flour is awesome. I’m a huge fan of max miller so please don’t think I’m being a playa hater. He’s a big time playa. Just want to get the semantics right so you don’t go into dookie chase getting crazy looks from the staff when you ask for beef and shrimp “gumbo”.
We need the celery video 👏👏👏
My ancestors created this dish.
I’m from New Orleans and had no idea that filé was made out of Sassafras leaves!
Hey, I am from New Orleans born and raised and down here. If gumbo doesn't have roux, it's not gumbo. Fortunately, you have something we call dry Roux in that gumbo. You don't need to put it in the oven. You can fry it in a PAN, dry like that. We can also microwave it, but you have to stir a lot. We have to stir a lot with the microwave and the pan. We make 2 different kinds of gumbo here. You're right. The Creole is the seafood and the chicken Andouille is the Cajun. So one gumbo would have seafood crabs, oysters, shrimp, and maybe a little tomato. They usually put tomato in seafood gumbo. In chicken gumbo, no tomato. Either gumbo can have okra, but if it has okra, you gotta say okra gumbo. Most people down here say a good gumbo starts with a roux. Sausage might go in either one of those gumbos. Andouille in the Cajun is prefered.
Gumbo is my favorite dish that I cook probably more than any other dish in my life. I see gumbo as example of multiculturalism. And I even learn a little Louisiana history. And there is a difference between Cajun and Creole dish though the style and ingredients are interchangeable in today’s cooking.