Go to the Recipe: Family Meal: David Kinch’s Killer Cajun Gumbo
Lovin' that y'all are showcasing the origins of gumbo. It was all about making do with what you had on hand...I just make sure to always have duck and andouille on hand.
Where's the sassafras, aka gumbo file? How can it be gumbo without?
That's sound advice!
Can't wait to go to NOLA later this month. All of the gumbo will be mine. And the jambalaya. And the etouffee. And the fried chicken. And the chargrilled oysters. And most of the Abita. Probably a few Sazeracs.
I will say this is one happy person who is glad to finally see a gumbo recipe with the dreaded orka. (Bad childhood experience) Nick,(and David), I want to say Thank you Thank you. Cant wait to try this out.
So deliciously lovely to see, cannot wait to give this version of gumbo a try! I am always horribly dissatisfied with most PNW gumbos. And Nik is forgiven for omitting the okra, even if it is delicious.
For gumbo: eatnola.com
And make sure to check out Killer Poboys
The above recipe looks great. At the risk of committing sacrilege, I suggest that everyone try a couple teaspoons of dark mushroom soy sauce in their gumbo. It adds depth of flavor without being intrusive.
I've just watched the video and saw all the people laughing and having great food and I said to me self "This is happiness"... I wish I could join
Have to agree with Otis BUT it is either File OR okra but NOT both...and the traditional Trinity IS 2 parts Onion 1 part bell pepper 1 part celery... Lastly for roux butter or oil.or bacon fat? "Laissez le bon temps roulant" Today is Ash Wednesday but DON'T burn the gumbo :-)
In Louisiana we say rouler rather than roulant. From my Mamou, LA cousins that celebrate old-school Mardi Gras (one of my cousins caught the live chicken to add to the gumbo pot at my first Mamou Mardi Gras. It's hard to beat the spectacle of thirty inebriated, costumed guys chasing a chicken with live Cajun music in the background) it's nice to add several hard-cooked eggs in the pot during the final hour or so of the simmer. Fish yours out, peel it, then crumble it back into your bowl before eating.
I do have a move visual question about this one, I'm looking for something that will allow me do a overhead moving shoot (just like the one you guys did at the end of the video). What kind of rig is that? Thanks a lot.
This will be our third trip to NOLA in as many years, and we've never had a po boy. Derp.
Hey Eduardo—that's Tyler's Movi M5. https://freeflysystems.com/movi/m5
We decided to do David Kinch's unique spice blend (lots of peppers and fennel) since we wanted those flavors to shine but we definitely are not opposed to the filé kind!
Wasn't David Kinch on this season of Mind of A Chef? Is there more video with David Kinch on the site somewhere? The video above mentions more tips and such from him but I'm having trouble finding them.
I´m really curious about the spiced rice (orange rice) that was served with the gumbo, could you post a recipe for that as well?
I always do this too! in fact I also add a bit of sriracha, and sometimes a splash of fish sauce. Never enough to stand out, but enough to change the profile subtly.
That's one of the answers that I feared the most. Thanks Jess, I sure will save for it.
Y'all have a fat free version?
Has anyone made the gumbo? If yes, how many stars
The gumbo is great. I made a seafood broth, added grouper, smoked andouille, shrimp and scallops. As the recipe describes, this gumbo is 'dry spicy'. All my guests loved it. The oven method recipe for the roux produced a wonderful dark roux without burning.
How much of the roux should I add if I follow the full recipe? The full 670g?
Yes! The full 670g!
The filming and editing of this is amazing!
lol
I’m a fan of so many of your recipes but please for the namesake of my family and culture wipe this blasphemy of gumbo from your record.
Best regards,
Joshua Brisbois Dumatrait
And the filé? While gumbo is the African reference to okra the majority of Cajuns use filé as the thickening agent. Also brown your duck or chicken in the oil before slowly adding your flour for the roux. Up your game kids. You’ve done so well up until this debacle.
@Josh Dumatrait https://images.app.goo.gl/4eXS1Nnpa6JL6v9X8
Everyone loves these guys until they fuck with "their" recipe. If you don't like what they do, you can find plenty of other recipes out there that will appeal to your delicate sensibilities. No one put a gun to you head and said you have to make it their way. However, they're perfectly entitled to make it how they desire.
Can I make the roux with a gluten free flour?
mochico rice flour is a pretty good substitute.. but not technically roux with out flour.
I’ve made variations on this recipe quite a few times now and it’s absolutely incredible. I use it more like a template, taking inspiration from the technique and the ingredients list and adding my own riffs. I also make a super dark roux in the oven rather than on the stove. The spices are very pepper-forward, but it works well as you add the spices slowly and let them cook down and fry in the roux which mellows them. Sometimes I’ll make a stock from shrimp shells or pressure-cooked smoked ham hocks.
Made this for an event last night and it was great! I’m a bit on the exacting side when it comes to cooking, so this recipe, with its “hey, do what you like” attitude was tough for me. The roux was difficult for me to comprehend for some reason but understood after an hour of whisking;) The finishing of the dish was also hard for me since I had no idea what sort of “impurities” to expect and I was in a little bit of a time crunch at the end. A little explanation of what to do to finish this dish would go a long way.
I make this so often now that I keep a mason jar of pre-toasted flour and another mason jar of the spice mix in my pantry; it turns a weekend project into a quick weeknight meal.
Two quick questions! I plan on making this for a crowd and am curious how much chicken and/or pork belly I should be adding in (trying to plan ahead instead of winging it!) and roughly how big each serving is. I know the recipe says approximately 20 servings, I'm just not sure if those are roughly 8oz, 16oz, or somewhere in between.
The problem with this recipe is that it has completely ruined all other gumbo for me because it's like 10x better.
