Channel: Flavor Lab

Category: Howto & Style

Tags: seafood gumbogumbo recipeshrimp recipelouisiana gumbogumbochicken and sausage gumboandouille sausagehow to make cajun foodrouxjumbalayabest gumbo recipehow to make gumbosausage gumboflavor labseafood gumbo recipekbomake gumboebikenew orleansshrimp gumbo new orleanschicken gumbo recipecajun gumbocreole gumbo

Description: KBO E-Bikes: kbobike.com?sca_ref=1403415.WrnvjAaWn2 KBO Holiday promotion $100 OFF for 1 Bike (Limited) CODE: Xmas100 $200 OFF for 2 Bikes (automatically deducted while checking out) So gumbo is one of those recipes where I won’t lie and say it's easy. It’s flipping delicious, it’s hearty and this recipe will make a boatload of the stuff, however, it does take a while. Why I decided to make this directly after a big bike trip across the city, I’ll never know. I will say however with the knowledge of future Logan, that this turned out super delish. ============= Merch ================== bonfire.com/store/flavor-lab ============= Video Equipment ================== Camera: amzn.to/3oEQkfJ Media Kit for Go Pro: amzn.to/3kIOoBx Microphone: amzn.to/3cpGAAq Lav: amzn.to/2YUZ7kK ============= Ingredients ================== 3 yellow onions 2-3 medium-sized sweet peppers 2-3 hot peppers 3 stocks of celery 4-5 okra (optional) 3-5 cloves of garlic 1 lb (500 g) of shrimp ~10 oz (~275 g) Andouille sausage (any smoked sausage will work) 6 oz (150) grams of smoked pork jowl (super optional) 6 cups (1.5 L) chicken stock Spice Blend (go by eye, not by measurement): Black pepper white pepper cayenne pepper onion powder dried thyme smoked paprika oregano a whopping punch of garlic powder file powder (optional) For the roux, we need 1 cup of total oil (fat from the meat + add any additional oil) 1 cup all-purpose flour Rice for serving