Chef Meg Bickford of Commander’s Palace in New Orleans shows how to make authentic seafood gumbo from scratch. Using a dark roux for deep flavor and shrimp, blue crab, and Gulf oysters, along with okra, spices, and aromatics, this gumbo is a rich Louisiana classic using Cajun and Creole techniques.
00:00 Intro
00:46 Making Seafood Stock
03:41 Making a Roux
06:50 Adding the Stock
Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo
Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn
Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
20 Comments
Bravos!
No rice… why?? And how??
Me…watching as I eat a bowl of SpegettiOs that took three munutes to prepare ( I did add a couple slices of Kraft yellow cheese and fresh ground pepper ). I just looked over at my pot and pans..and told them…ONE DAY..ONE DAY.
No tomatoes in Cajon cooking. You just made it creole. Also no need fir fish sauce. The Worcester sauce is a fish sauce already. And no rice? Nope.
No. If you are not claiming yours is the best then you are not doing your job properly. Id dismiss her on the spot for that
Notice the our version at the beginning?
Oil No butter? No Rice? 😮
She's such a cutie lol
I am out at tomatoes
That seafood stock alone looks incredible.
whos grandma putting lemons, leeks, etc? Commanders palace chefs need to go to Anni Mae's house on a friday and watch her make the gumbo because someones kin pulled the crab traps.
Gumbolicious
Needs rice.
Lies
08:29 Secret ingredient: fish sauce 😘
Your Gumbo looks great but as thick as it is…it’s more like a Etouffee without using butter, it’s more like a seafood gravy like Etouffee
Great explanation
8 cups water, packet of Zatarain’s jumbo mix, little bit of meat. And you got the same. Gumbo I get in most Nola restaurants!
Love to hear that thick Nawlins accent!
6:46 I'm not driving.