Cajun/Creole Seafood Gumbo File | Easy Step by Step

This one for the ages. My Step by Step way of making Cajun/CreoleSeafood Gumbo File. No okra but packed flavor combining the 2 styles of Cajun and Creole to make a delicious final dish of Gumbo File. Enjoy

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What’s up family welcome back to another episode of yes chef i’m your host big chef dro and as you can see by the title we’re going to get into this new orleans style gumbo now in my research i have learned that there are two types of gumbo there’s the creole

And there’s occasion now the cajun now i need seafood in that one creole a lot of seafood i think i kind of relate to the creole a little bit a little bougie i’ve been known as a boujee thug but who am i to go against new orleans tradition so what i’m gonna

Do is i’m gonna combine them both we’re gonna have some chicken and we’re gonna have some seafood along with some endowed sausage now what i’ve also learned is there are multiple ways of making gumbo so i’m going to give you my recipe on gumbo ain’t no okra oh no

I can’t do no board i can’t do the board okra the slimy i can’t do it i’m sorry so we’re gonna use some good old filet did i pronounce it right filet did i sound like a straight louisiana well at any rate let’s get into this sit back

Relax you know how we do it let’s go to new orleans once again come on family let’s cook all right family so welcome back this is going to be a long one but i want you to stick in there with me and the only reason why i’m saying that

Is because i’m going to walk you through this i’m not going to give you something quick it’ll go real fast once we get over this part but this is the most important part we’re going to go over the ingredients for this gumbo so let’s start off with the chicken and this is

Um about almost two pounds of um chicken thighs i i love dark meat i don’t like cooking with breast meat at all it just dries everything out plus there’s more fake more flavor and more fat to the chicken thighs next we have our andouille sausage

Now i had another brand but then i ran across this brand and i said why not the brand i usually use is um hill shower farms and they didn’t have any in stock so i picked that up at my local walmart marketplace next we have the shrimp and this is going to be

About a little over a pound of shrimp it was um 12 ounces maybe close to a pound not maybe over but it was 12 ounce bag plus i had a little bit more left in another bag so let’s just say close to a pound or maybe a little over a pound

Of shrimp and those are the jumbo shrimp there as well now this right here you don’t have to worry about these i had these left over uh these are the super colossal shrimp and i’m just gonna use these for decoration purposes so don’t really worry about that if you’re not into

Um decorating and that’ll be you’ll see that obviously on the thumbnail okay so now let’s go through all of these spices and so just pay attention i’m going to go through them one by one now here we have uh three tablespoons of the tony satchery’s uh no salt uh creole seasoning now

The no salt is the best and i know a lot of places don’t carry them there’s only one place in my area that carrot that carries it and but you can order it online and have it shipped to your house so that is a possibility the no salt is

Going to allow you to use a little bit more uh because it does the one with the salt is very very salty so if you do have the salt the the salted bran of any of the the cajun or creole seasonings don’t use three tablespoons use like one tablespoon because

That stuff is really salty okay so that’s three tablespoons of a ton of saturated creole no salt um creole seasoning then here i have um two tablespoons i said three tablespoons i hope i said three tablespoons um anyway this is going to be two tablespoons of smoked paprika okay

And this is going to be two tablespoons of kosher salt i have two tablespoons of black pepper two tablespoons of dry parsley i have one tablespoon of thyme and here i have one tablespoon of the chef papadum seafood magic here i have um one tablespoon of the uh uh zadaran’s filet gumbo

Powder this is gonna be the thickening agent that i’m gonna use for this gumbo i don’t do okra unless it’s pickled uh and sometimes fried i can’t do that slimy stuff and listen i’m not gonna sit here and fry okra to get it dried and i’m not

This is a long dish that’s gonna take a few hours to do so i’m definitely not trying to do you know uh frying some okra so that guy can fry this the sliminess out of it this is just another way of doing it okay and it’s um it’s the filet

Uh gumbo and this is the um the uh package that it comes in okay now i had to order this online i couldn’t find this in not one store near me within a hundred miles so i had to go to walmart and order it online so this is basically just sassafras

Uh see uh leaves that are grounded up and this is gonna make it uh this is gonna be used as a thickening agent for it okay now moving right along we have one teaspoon of cayenne pepper just a teaspoon we don’t want to overpower anything if you’re

New to my channel if you’ve never watched any of my videos i believe in balanced cooking i don’t believe that one thing should overtake the whole dish you’re going to get a flavor balance it’s going to be a roller coaster in your mouth okay now here i have 1 4 cup

Of worcestershire sauce and then i have four bay leaves here i have you know i think it’s about three or four stalks of the green onion tops they were very small so if you get a big one you don’t need that many but these were very very tiny

Okay so i cut those up um here i’m uh i did uh two tablespoons i’m sorry four tablespoons of uh chopped garlic fresh chopped garlic here is a yellow onion and i did i had one whole shallot left so i cut that up and put that in there you don’t have to put

The shallots in i just wanted to use it and get it out of the way here i have two stalks of celery and then here i have my peppers and now i have green orange and red peppers in here and i think the the red and orange are gonna

Give me a nice color to the final presentation of the dish okay and this was i cut up a whole green pepper bell pepper and then i cut up a half of a red bell bell pepper and a half of an orange bell pepper okay now

Uh here is my oil that i’m going to use for the roux and this is um one cup of canola oil you always want to use an oil that has a very high smoke point i think uh avocado is the highest at 500 degrees but canola oil is about 400 degrees so

You’re good on that and now to make this roux along with the oil you want equal parts of flour this is all-purpose flour and this is a cup of that so equal parts of oil and flour okay next i have my my my stock now this is a seafood stock

And it’s one quart of a seafood stock and i didn’t boil any any shells or anything like that if that’s something you want to do go right ahead but i want to try to make this as simple as possible because it takes so long to cook it so this

Is the brand that i use as you see i got plastic over it i lost my top at one of my events somewhere i don’t know where it is um but this is the seafood base that i use and uh you can find all this stuff online as

Well you can find a seafood base or shrimp base or whatever you can find that stuff online anywhere and um then i have a quart of chicken stock okay so uh that’s two quarts in all but i decided to go ahead and break it up

A little bit and this is what i use for my beef and chicken stock it’s better than bullion uh this is a really good product so that’s what i use for that uh i’m gonna have some wine a little savvy on blank that i had in the uh refrigerator that i used to

Cook with um don’t drink this stuff kids uh put this stuff in your uh in your food uh cook your food with this type of stuff that’s that’s not a a nice wine all right so um i’m gonna put a b-roll up of these live blue crabs that i purchased

And i purchased about a dozen of them and i went ahead and cleaned them and got them ready for this gumbo um there’s nothing like fresh seafood man nothing at all like it so these are these were the medium size and i figured you know this is a good size because most people

Don’t want to deal with the cracking especially the blue crabs you don’t get a lot of meat out of those okay so i’m going to cook this in my dutch oven alright so what i’m going to do is i’m going to go ahead and cut the chicken thighs up cut my andouille

Sausage up i already have my shrimp peeled and everything and then we’ll be back and when we come back we’re going to uh be cooking off the chicken and the andouille so follow me folks and let’s get to it all right folks so we’re back we have the andouille sausage all cut up

And we’re just gonna brown this off a little bit i got this stone pot recently so uh i’m just kind of showing it off a little bit i’m trying to look cute y’all know how i hate looking cute but sometimes if you have to you have to

Um and i really want to see um how good this is and you know because what i’m trying to do is i’m trying to cook this off um i was going to do it in my chef pan um just to get some fun on the bottom

So i can deglaze it with the wine but i think i’m gonna do it this way i think i’m gonna do it this way um i’ll cook this off and then i’ll put it in um in this strainer in this bowl so a lot of the uh the grease and stuff

That’s on there um can uh drip off into the bottom so we don’t have that much grease in there now this this chicken that i cut up i left some fat on there so that um i can continue with that good chicken flavor uh but with the

Stuff that’s on the bot with that over the grease that’s going to come out of these um the sausage i’ll just let it drip down into the pan so uh once these are done we’ll be back with the chicken all right family so as you can see we have a very good char

From this stone pan man it’s really nice and it doesn’t have any um any fun so far on the bottom for me to have to deglaze which is you know was what i was looking for so i’m to go ahead and just lift these out of here just pour them into the strainer

And i’ll let all that oil drain to the bottom i have to wipe the side of that pan off so i don’t get a fire all right so um i’m gonna put a little bit more oil in here just a little bit then i’ll go in with the with the chicken

So i just cut this chicken up you know about the same size as the um as the andouille sausages and so basically i’m just going to go ahead and just cook this off real quick don’t know how much brownness i’m gonna get uh again i’m just testing out this new stone

Pan that i that i purchased just to kind of see what i’m able to do when i’m able not to do you know every pan is different all right so once we get this together we will be back alright folks so we’re done with this chicken

So it didn’t brown or add any color um and i’m okay with it i’m good uh i i i would have liked for it to happen uh but again i’m testing out this new one um if i would have done it in my my chef pan uh that would have easily been um

A lot of browning to it but i’m gonna go ahead and pour this over and let that drain with the sausage and i’ll turn this off so uh and listen the chicken is cooked the sausage is cooked it’s okay to put them together you’re gonna put them together in the pot anyways

So i don’t wanna don’t say anything in the comments section please um it’s fine um i just got it in here to drain off you know the excess oil and the excess um fat and the excess water uh from the chicken and the sausage all right so

Here’s what we’re gonna do here is my dutch oven and i’m going to just turn it on and then get a i’m going to put it on medium and i’m going to allow it to get just a little bit hot before i start this room okay so all right folks so we’re back

Let’s just go ahead and start this roux i have the canola oil ready now i’m going to put this on a medium low now if you’re a professional and you know how this goes i’m not talking to you but i’m going to put this on like a medium low uh of course

This is gas so it’s going to perform different than electric because the electric is going to go off and on the gas is going to stay solid throughout so you want to be careful now i’m going to go ahead and just start putting this in here a little bit at a time

And kind of getting everything mixed in there really good i wish i had a whisk but i don’t want to ruin my pot so if you have to go ahead and smash that down and if you i if you have a plastic waist whisk that would work to get it all

To get it all mixed in there so you want to do this while it’s somewhat cool so you don’t pop yourself with this this hot oil and flour because if you do it ain’t going to be pretty so you want to be very careful with this very careful

So if you don’t have a plastic whisk or if you don’t have a non-stick if you have a non-stick or something that’s not coated like this like something like steel or something you can use that wire that wire whisk but something like this you want to be careful with the uh with

The finishing product that’s on your your uh your equipment all right now you see i’m pouring it in a little bit at a time so i can control it and i’m doing it a little fast because i don’t want it to get too hot and then i won’t be able to control

It from popping on me so now you can use a wooden spoon or something like this this one this this one’s a flat wooden spoon or even silicone silicone can hold up up high heat some some gourds up to 500 400 500 pounds so you can do that so basically

Um once you get all of it in there then you want to then you want to definitely use a um a wooden spoon or something similar to a wooden spoon uh since this is flat uh this is a little bit better because what it does is it continues to keep the flour moving

Now you have a couple of options since it is cooking low you can stop every once in a while kind of let the flour fall to the bottom to let it cook to do it faster or you can just keep it moving and you want to

Something like this is going to keep it from cooking to the bottom too too fast and it’ll come along slowly So this is the way i’m going to show you i’m going to show you the way of bringing it along very slowly and that’s going to take some time it’s going to take about 20 or 30 minutes maybe a little longer depending on you know what you’re cooking on

So you want to just keep it moving around and it’ll start to turn colors now i’m going to speed this up but i want you to see the process as we’re doing it and see how the color gradually turns but how you have to keep moving this

Okay so i’ll speed this up or or either i’ll just come back at stages periodically and show you the different colors i think that would probably be best because yeah it’s going to take some time so it’ll take some time to look at it on on youtube as well so i think that’s

What i’ll do i’ll just go ahead and just cut when it starts to change colors and you’re going to smell a nutty flavor okay you’re going to smell a nutty flavor like popcorn or roasted nuts or something like that and then you’re gonna get some smoke but you want to keep this going

You want this roux to be as uh like a like like you just melted a chocolate bar inside of your pot and i heard one youtuber say you wanted to get wesley snipes color so that’s pretty dark that brother is nice and chocolate but um so we’ll be back uh through the

Different stages okay all right so uh we’re moving right along this roux is starting to get thick it’s starting to get a little bit harder to keep the flour off the bottom um it’s starting to cook and now i’ll have to move a little bit faster and making sure none of this stuff

Sticks on the bottom too long so basically i’m just doing like a sweeping motion to lift it up as we go and again being very careful not to splash it around and as you can see it’s starting to turn and um but i’m trying to you know keep

A lot of this flower of the bottom you don’t want it to stay there because it will burn it will burn really fast okay so once you get to this stage you want to kind of go at it a little bit more vigorously not too much where you’re splashing it all over you

All over the place and burning yourself but you want to be a little bit more intentional with it all right so as you see it’s gotten a little bit darker it’s starting to look like some coffee with some cream in it we’ll just keep on stirring and we’ll

Let you know how everything’s going point you’re almost home uh it’s starting to look like cocoa you want to get it a little bit darker than this now after this i’m going to put my onions in now i’ve seen where some people will put their vegetables in a food processor i wouldn’t

I wouldn’t recommend that because when you do that you’re releasing those juices right out of it from those blades and if you take that and put that in here that oil and that water together it’s not going to be pretty so i’ll just prefer to cut mine up by half or by hand

And just let that just let that come out um slowly all right so we’re at this point where it’s nice and brown and i’m pretty good with it at this point could i get it a little browner probably could but i’m good at this point this is a nice color

To have you want a really dark roux so i’ll let it go for like another minute or so just to get some more color on it just nice and slow just came along nice and slow and of course mine was a little bit faster because of the fire

If you’re on a stovetop it’s going to take a little longer because that stove top does go on and off and once you get to this point it’s going to be easier to maintain it and to handle it it’s not going to stick as bad as it was in the beginning

All right so i’m gonna go ahead and go in here with this this just a little bit at a time this is the dangerous part here folks so you want to be careful so do it slowly do it as slow as you can now if you would have had that in a food

Processor all of that water would have went right in there with it and you had this stuff popping all over you i got a little slight pop in the beginning but nothing too big so what i’m going to do is i want to put these onions in first and let this let this

Water uh slowly come out so i can start thinning that roux out a little bit and as you can see man it’s a nice nice dark color on this room i mean you don’t you can’t get any better than that well you probably can but

Um i’m i’m i’m pretty good where i’m at right here this is dark enough for me okay so you want to go ahead and saute off these onions uh let that sugar release that release out of there um let it get a little caramelized if you want

And you you’re not in you’re not this is the the hard part is over with now it’s just basically dump and go okay so we’ll go ahead and let these cook off for a little bit i’m gonna go ahead and add the bell peppers and as you know the onion

And the bell pepper and the celery in cajun cuisine is called the holy trinity okay now they call it uh the father the son and the holy spirit and then they say that the garlic is gonna be the pope so i’m gonna add garlic to almost everything that i cook

Man that’s just the way it is garlic is going to go into everything that i cook all right so at this point i’m going to go ahead and add my chicken and my dewey now look at this look at all that oil and that grease that’s in there that

Stuff would have came to the top and i really don’t skim anything off the top if it’s there it’s there um but this will just you know ensure that there’s a lot less of it to skim which i don’t do so it doesn’t make a difference but i’m

Going to get that in there and then we’re going to get in there and we’re going to start adding we’re going to start adding our seasonings and it doesn’t matter how you put them in there just get them in there that was the black pepper that was the creole

That was the smoked paprika go ahead and stir that in and i’m what i’m hoping is i’m hoping i can get some type of fun on the bottom of this if not oh well if i do then good we’ll go from there all right put that cayenne cayenne pepper in there

Let’s get that around in there too man this thing is going to come together like clockwork let’s get some time off in there and get that seafood papadum seafood magic and that good whiskers shire get that all in there man let’s get this all let’s get this all stirred into that

Look how dark that is man this is gonna be a beautiful beautiful looking gumbo just gorgeous all right i’m gonna go in and go in with this good garlic and you know what i forgot to uh put some garlic powder down here let me go get some garlic powder

So to that you want to add about two tablespoons of garlic powder as well and i’m just going to eyeball it but don’t forget about this step don’t forget about that step about two tablespoons in there i love that garlic man ain’t nothing like it

It didn’t give me no fun but guess what i’m gonna go ahead with this wine anyway i’m gonna put this sauvignon blanc in there anyway man and folks remember this now that was i’m gonna say that was a half of a cup of wine that i put in there

But folks i want you to remember this pull everything out ahead of time and make sure it’s room temperature because you don’t want to slow the cooking process down this is all this already is going to take a minute you know it’s going to take a couple

Hours to do anyway oh there you go that fawn right there it’s starting to come up now i see it now y’all see it yeah there it is here it is oh yeah i love it when that happens all right so we’ll let this cook and

It’s still i haven’t changed it still on a medium low i haven’t changed the heat at all it’s still on a medium low we’re gonna bring it together nice and slow um and then we’ll um we’ll put the stock in next but we’ll let this cook we’ll let this cook stirring

Occasionally you see that fawn is starting to come up at the bottom see that let this stuff get married to each other i’m gonna go ahead and start adding the stock but before i do let’s get that parsley off in there let’s get these bay leaves i have three

Of those and then those green onions let’s get those off in there as well and let’s start adding the stock to it now stock is going to lift up that fawn if you see it it’s going to lift up that farm down there on the bottom

That goodness is what i call it that’s that goodness down there man don’t get no better than that all right first and foremost let’s do the chicken now i haven’t added any salt okay now there isn’t any salt in the um creole seasoning i made sure that

Again i used three tablespoons but if you can’t find the one without salt and you got to use the salted one only use um only use one tablespoon for that man this that stuff is salty but my chicken um stock is salty and and if you’re not

Careful and you go to adding stuff before you put these stocks in here and this this uh the seafood stock is very salty as well so i have salt i have the salt here but i haven’t used it and that’s the reason why i want to you know

And understand the sausage are salty as well um these stocks are salty so you want to you want to hold off on that until um you’re at this stage or even past this stage okay now we’re going to let this come up to a boil and then we’re going to taste it

And that’s going to give us a nice indication on where we need to be now i’m going to take it off of this fire because this is gas and i’m going to put it on my stove and i’m going to put that on a medium and i’m just

Going to cover it for about until it comes up to a boil when it comes up to the boil i’ll taste it and if i need to add salt i will okay so we’ll be back all right ladies and gentlemen it’s been about 15 20 minutes we’re up to a nice

Boil on this it’s coming along quite nice not a lot of nice vibrant colors in there as well so what i’m gonna do is i’m going to go ahead and take a taste and see if i need any salt or anything in this oh man that’s perfect i’m just going to put

A little couple of pinches of this coarse kosher salt just a little bit just a little bit not too much all right so now i’m gonna go ahead and add this filet this thickening agent now again uh went over that in the beginning i think that i think i had a

Tablespoon of that let’s go ahead and drop our crab off in there let’s get these crab in there get that to cooking and i’m gonna leave this to simmer on low for about another 30 35 40 45 minutes so now the crabs are at room temperature you don’t have to worry about them

Stopping the cooking process they’re gonna just get right in there and add to that goodness all right so after after we’re done i’m going to leave the top off of this as well so i’m going to put this back on my stove but i’m going to put it on a medium low

Okay and i’m going to let it cook for about 30 uh 30 to 45 minutes depending on how it looks and then we’ll be back once we come back we’ll pretty much be done with it and then we’ll add the shrimp family here we go so as you can see we’ve cooked down

Quite a bit go ahead and just give it a nice little stir yeah look at that now uh allowing the andouille sausage in the chicken to drain really kind of helped it if you still have to skim some of the fat off the top go for it okay um now

With the filet this is probably as thick as i want it because again i’m going to put some rice in there these crabs have cooked off really good so i’m going to go ahead and turn it off and then i’m going to add the shrimp to it okay and guess what

It is hot enough it’s going to allow these shrimp um to cook with the heat that is already in there don’t need to turn it on nobody likes rubbery shrimp i’m going to give it about 20 minutes inside of here to let them cook off without the heat being on

And we will be ready to serve this up so family you know what’s next the taste testing see you then family we are here we are here for the taste testing well look at this look hold on i’m gonna just get a little close i’m gonna get a little close whoo

Look at that look at that dumb boy yeah so we got the fresh blue crabs we got the big prawns the andouille sausage the chicken thighs got some jasmine rice in the middle of that thing man i know y’all been loving this taste test so i’m gonna go ahead and dig in

And let you know how we did don’t mind my smacking because i love smack that’s the way i taste this good old food family family we did it again we did it again and you know what we didn’t have to boil no fish heads no fish heads no shrimp heads no

Chicken bones we have to do none of that stuff real simple real easy get some of this some of these old shrimp in here oh man family and i’m gonna suck on these old these old fresh blue crab y’all excuse me for a minute y’all can say what y’all want in the comments

But this right here oh man there’s so much flavor but it’s balanced y’all know how we do it here on yeah man we gotta balance these flavors out man listen folks if you were wondering how to make a new orleans style gumbo it’s right here we just did it so

I thank everybody for watching this video if you’re new to the channel go ahead and hit the like button hit the subscribe button and don’t forget to go over to my patreon what i’m gonna do is i’m gonna start a cooking class on patreon so let everybody get their money’s worth

So until next time folks until the very next video come on family you know how we do it as always hold on one more one more spoonful this this is listen hey talk about me in the comment mm-hmm thank you so much for watching this video and don’t forget

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