tag:blogger.com,1999:blog-7173052990851751381.post2498268378413801376..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: I'll Have the Sausage and Chicken Gumbo…Hold the GumboChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-7173052990851751381.post-36082534122719175382019-11-02T12:24:33.155-04:002019-11-02T12:24:33.155-04:00Hey Chef John! What if I used seafood stock (Crab...Hey Chef John! What if I used seafood stock (Crab and Shrimp) instead of Chicken? Or maybe mix them? Anonymoushttps://www.blogger.com/profile/14176714292001765855noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88666725029779555692016-12-30T12:10:21.811-05:002016-12-30T12:10:21.811-05:00Hi chef John. Just wanted to let you know that I l...Hi chef John. Just wanted to let you know that I love this recipe. I've made this dish alteast 3 times now and it always makes me happy 😀 Unlike you though I love okra so I tend to add a lot! Thank you for sharing this recipe, have a great daycindyhttps://www.blogger.com/profile/06682084204207136863noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65786884229978768912014-10-20T10:13:33.323-04:002014-10-20T10:13:33.323-04:00Yesterday I made this for dinner. I wanted to add ...Yesterday I made this for dinner. I wanted to add some okra but the grocery store didn't have any. So I made this recipe as written. It was delicious! Husband gave a thumbs up (too busy eating to speak). I will definitely make again. Thanks, Chef!Millie in VAhttps://www.blogger.com/profile/14918560257811472297noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29269205064524575312013-11-08T20:43:39.148-05:002013-11-08T20:43:39.148-05:00The way I was taught to make Gumbo, it wasn't ...The way I was taught to make Gumbo, it wasn't done until the okra was literally dissolved. I don't see how it could be a significant thickener otherwise. So for me, not liking okra was never a problem because there was nothing left to pick out. That is why we used frozen cut okra, because this process takes less time than using fresh.aijikohttps://www.blogger.com/profile/00316119278133874555noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88775773520264298052013-06-10T15:43:57.821-04:002013-06-10T15:43:57.821-04:00I live in Costa Rica...in the middle of the jungle...I live in Costa Rica...in the middle of the jungle on the Osa Peninsula. Ingredients can be, scarce. This was a fun recipe! I used a "set your hair on fire" locally made spicy pork sausage and fresh caught shrimp and it was amazing! Thanks Chef John...this cooking thing is a new hobby for me and your site, videos, and instruction have helped me create some of the most delicious meals I have ever had, and share them with friends! Thank you...and Pura Vida!Capt Chrishttps://www.blogger.com/profile/01500052945905227650noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6520747633111694122012-10-21T14:05:42.237-04:002012-10-21T14:05:42.237-04:00Man, you DO like that hot sauce just like my husba...Man, you DO like that hot sauce just like my husband (at the end)...hot dish chef!!!!cookinmomnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9416922399394837722012-02-19T18:59:46.034-05:002012-02-19T18:59:46.034-05:00First off this recipe looks delicious! Being born ...First off this recipe looks delicious! Being born in bayou country and growing up with a cajien grandmother, I have to agree with Ann Marie about the presentation. Your gumbo is more along the lines of a traditional creole (thicker and lighter roux). The only change in ingredients I would suggest for flavor and consistency is file (dried sassafras leaves), which also helps to thicken (without okra) the gumbo. Gumbo is different from parish to parish and family to family. In general though, it should resemble stew and be served in a larger ratio to rice. Keep on cooking and bon temps roler!J Whttps://www.blogger.com/profile/02167911597096041081noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60182856126813769882012-02-16T16:28:01.390-05:002012-02-16T16:28:01.390-05:00Can I use a nonstick pot to cook the roux? Thanks!...Can I use a nonstick pot to cook the roux? Thanks! :) Also, I made the jambalaya and it was delicious!Angelinanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56800889315126234822011-10-02T22:30:51.841-04:002011-10-02T22:30:51.841-04:00Just made this tonight, it was magnificent! I wan...Just made this tonight, it was magnificent! I wanted to make the Duck Gumbo but no one in Seattle had duck legs (what?).<br /><br />Thanks for this recipe Chef John. This will be my go to gumbo recipe from now on. <br /><br />Ahem, I did add okra to mine (meh, next time probably wouldn't do it, I see why you don't add it in to yours)<br /><br />We definitely "enjoyed!"lanehttps://www.blogger.com/profile/14723076537739149758noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29232518657854409832011-07-31T19:58:25.884-04:002011-07-31T19:58:25.884-04:00Not sure how, but my roux separated. I cooked it t...Not sure how, but my roux separated. I cooked it to a chocolate color and everything was fine until I dumped the broth in.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27008398675397363482011-02-06T20:56:00.569-05:002011-02-06T20:56:00.569-05:00No idea, but relax, rouxs are not an exact science...No idea, but relax, rouxs are not an exact science. Throw a little more in.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21980594916281023072011-02-06T19:54:55.638-05:002011-02-06T19:54:55.638-05:00How did you get your roux so thick? I did half oil...How did you get your roux so thick? I did half oil and half flour but it looks more oily and less blended than yours. Help?Quanthorhttps://www.blogger.com/profile/03882500614763826986noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63629395913893424812011-01-26T22:03:33.374-05:002011-01-26T22:03:33.374-05:00It was raining ice and snow outside today, so I de...It was raining ice and snow outside today, so I decided I would make gumbo. It was awesome! I used fresh andouille which I browned, but I think next time I might use the precooked kind. I also quickly browned the chicken thighs whole in the andouille fat, braised them in the gumbo during the last 30 min simmer, and then shredded them, which made the chicken very tender and gave the gumbo a wonderful thicker texture. It was velvety and smooth and just beautiful. Thanks Chef John!Wandmakernoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74462977676718491502010-10-26T17:56:19.942-04:002010-10-26T17:56:19.942-04:00No!!! :-)No!!! :-)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22246299502327625002010-10-26T12:45:16.590-04:002010-10-26T12:45:16.590-04:00Can you use cornstarch instead of a roux?Can you use cornstarch instead of a roux?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83121017988639200842009-09-12T11:11:15.058-04:002009-09-12T11:11:15.058-04:00it won't hurt this recipe, I just don't li...it won't hurt this recipe, I just don't like the textureChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6879661660377733312009-09-12T11:07:11.329-04:002009-09-12T11:07:11.329-04:00fortune has provided me with a ton of fresh CSA ve...fortune has provided me with a ton of fresh CSA veggies including OKRA. I'm kind of an okra-phobe myself, but it would be a shame to let all this super fresh organic stuff go to waste. Is it a good idea to just add okra to the above recipe? Or should I try a different gumbo recipe? what do you think Chef?Thomas Phttps://www.blogger.com/profile/07547274368272688134noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26531222753667153502009-02-18T16:23:00.000-05:002009-02-18T16:23:00.000-05:00not sure, maybe a 1 1/2 to 2 poundsnot sure, maybe a 1 1/2 to 2 poundsChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59563091024487624072009-02-18T16:20:00.000-05:002009-02-18T16:20:00.000-05:00It says 6 chicken thighs, but about how many lbs i...It says 6 chicken thighs, but about how many lbs is that?AceTravishttps://www.blogger.com/profile/00802963806397308869noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53772167890832519232008-09-16T11:45:00.000-04:002008-09-16T11:45:00.000-04:00yes, everything you've said is true. But, if you'v...yes, everything you've said is true. But, if you've been coming to this blog for a while then you know I don't always make authentic dishes, but modified for home cooks, faster versions, etc.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7337907126179562272008-09-16T09:38:00.000-04:002008-09-16T09:38:00.000-04:00Oh my...! You're clearly not from cajun or even cr...Oh my...! You're clearly not from cajun or even creole country, are you? ::drops her face in her hands, shaking her head:: Nooo! You poor man, no offense! But for one, you're serving it up wrong, there should be much more gumbo versus rice in the bowl, it should be the consistancy of stew, not rice and gravy. Two, boneless meat?! Skinless, yes, reduces the fat and oils in the gumbo, but boneless?! That's where all the flavor comes from! You get the richest taste from chicken WITH bones, man!NecrochildKhttps://www.blogger.com/profile/02194132354422892946noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45253671048038591342008-08-12T20:48:00.000-04:002008-08-12T20:48:00.000-04:00just a neutral vegetable oil like canola oiljust a neutral vegetable oil like canola oilChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50905536438693408822008-08-12T19:38:00.000-04:002008-08-12T19:38:00.000-04:00when you say no olive oil just plain oil... what k...when you say no olive oil just plain oil... what kind is it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59619761733973265832008-06-17T22:24:00.000-04:002008-06-17T22:24:00.000-04:00thanks! I need groupies.thanks! I need groupies.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12335277156036710422008-06-17T20:32:00.000-04:002008-06-17T20:32:00.000-04:00LOL...you're always funny chef. I'm gonna be a gro...LOL...you're always funny chef. I'm gonna be a groupie of yours! LOL...Anonymousnoreply@blogger.com