ChefSteps Family Meal: David Kinch's Killer Gumbo

  • Published on Feb 9, 2016
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Comments • 156

  • Dmac 740
    Dmac 740 5 months ago

    Way over acted on reaction cringy

  • B W
    B W Year ago

    Gumbo without okra is like ChefSteps without a sous vide step! How did this episode or dish even come to fruition? EDIT: I just saw the sous vide pork belly at 2:05

  • Zach's Kitchen
    Zach's Kitchen Year ago

    The roux looks very thin, is a roux for gumbo normally thinner than a normal roux (equal parts fat and flour)?

    • Andrew Felix Ferdaus
      Andrew Felix Ferdaus Month ago

      Zach's Kitchen because they are using pure fat (butter has milk solid and moisture in it and that will bind and clump the flour, turning it to look thinner even though it’s actually not)

  • PotatoSamosa
    PotatoSamosa Year ago

    I didn't learn how to make gumbo, felt more like watching an Apple commercial

  • julianosuzuki
    julianosuzuki Year ago

    Let‘s cook Mac and Cheese, but I don‘t like cheese and I‘ll make without it

  • WaffleSmoof
    WaffleSmoof Year ago

    at what times do I add which meats, when do you let it simmer for 3+ hours. what spices do I add, when, and what amounts? I have so many questions

  • Gagasan Melayu Raya
    Gagasan Melayu Raya 2 years ago

    Gumbo with no okra?? Woooo... we have a badass over here.. hahaba

  • Bepis Hepus
    Bepis Hepus 2 years ago

    You can't sous vide soup

  • Ashwati Khanduri
    Ashwati Khanduri 2 years ago

    i though gumbo was a soup

  • Nicholas Smith
    Nicholas Smith 2 years ago

    Ive been wondering this for a long time. Is a roux equal parts by volume or weight?

  • Zach Simon
    Zach Simon 2 years ago


  • uğur özbek
    uğur özbek 2 years ago

    ıghh disgusting

  • Justfeet24
    Justfeet24 2 years ago

    If there's no okra in it, it's not Gumbo. Sorry my grandmother would have had a fit if there wasn't any okra in a gumbo that I made for her.

    • Joshua Huff
      Joshua Huff 2 years ago

      Justfeet24 My I've lived my whole life all over Louisiana and never cared for okra, completely optional imo. Now fried okra is delicious though

  • skittlebeape
    skittlebeape 2 years ago

    Ayyyyyyyy 1 year ago today

  • jiv32
    jiv32 3 years ago

    That's a brun, not a roux

    • Joshua Huff
      Joshua Huff 2 years ago

      jiv32 It is a roux bud, brun would just be the type of roux

  • White 사탄
    White 사탄 3 years ago

    This is some White ass people gumbo, i mean my family is white but there is just something wrong with this gumbo.

  • Dino
    Dino 3 years ago

    Why didn't I watch this instead of the countless confusing videos on how to make gumbo for Valentine's day.

  • Amos Schorr
    Amos Schorr 3 years ago +1

    Protip: don't use butter for a dark roux. Vegetable oil or animal fat is the only way to go.

  • Shinobi El
    Shinobi El 3 years ago

    if you were to add the gumbo,at what point would you do that?

  • zhp500
    zhp500 3 years ago +1

    Okra is used just as a thickening agent in some southern gumbo's. If you have something else that will thicken the broth no need for okra(which unless you grew up eating it is totally nasty). Just to be on the save side living in the south, I get the Jambalaya instead.

    • Joshua Huff
      Joshua Huff 2 years ago

      zhp500 Fried okra is delicious tbh

  • Li Qi
    Li Qi 3 years ago +2

    Ocra, in philippines are called Lady's fingers, my name is lady, and when people say they don't like Lady's fingers, I stare at my fingers intensely and say, What did you do?

  • Robert Marcellino
    Robert Marcellino 3 years ago +2

    Made this yesterday to be served tonight, using the recipe from the chefsteps website. I had a scary moment when I added the roux to the mirepoix, as you see at 1:45. It gunked up quite a bit and really seemed to be scorched. The smell was not pleasant, and after adding the stock, there was a very strong bitter taste. Really thought I ruined it. That mellowed out considerably after a few hours of low simmering, and storing it over night, and the final product was absolutely delicious. Blew my old gumbo recipe out of the water.

  • TekTheZep
    TekTheZep 3 years ago +2

    ChefSteps, do you offer plating lesson with premium subscription? If you do, I'm signing up right away!

  • Dave Bridges
    Dave Bridges 3 years ago

    @NickGavin, I'm from the South and I don't care for stewed Okra either. Kinda slimy, ain't it? Try this: Cut some up into ~1/2 inch roundels, Bread 'em in egg, then cornflour, and fry in oil 'til crunchy. Season. That's my favorite (maybe only) way to eat Okra down in Georgia ;) Let me know what you think.

  • Tim Jones
    Tim Jones 3 years ago

    Was that Sriracha i saw? Dam is there anything it doesn't go with?

  • Ryan Cho
    Ryan Cho 3 years ago

    U know what would be insane? If u guys made a gumbo burger with like rice patties and left over gumbo. :D:):P

  • Miranda Rintoul
    Miranda Rintoul 3 years ago

    1:17 This man speaks to me on a personal level.

  • kevin yoon
    kevin yoon 3 years ago +1

    I love the caption you guys give for your chefs

  • Hai Hoang
    Hai Hoang 3 years ago

    damnn but that amount of fat though

  • BBQGuys
    BBQGuys 3 years ago

    I hope ya'll had some beers on hand for that dark roux, haha! Fantastic looking gumbo guys.

  • Leisure Life
    Leisure Life 3 years ago


  • pegcitykid
    pegcitykid 3 years ago

    That gumbo was black like my heart. Looks so good

  • Terry Deane
    Terry Deane 3 years ago

    hard to watch

  • Brian brown
    Brian brown 3 years ago +1

    I thought onions celery and bell peppers were called the trinity

  • Hassan Russell
    Hassan Russell 3 years ago

    I never seen pork in gumbo kinda weird but creative non the less

  • Kap Bab
    Kap Bab 3 years ago +2

    I see y'all drinking that Abita beer ;)Very fitting!

  • Dr Shatt
    Dr Shatt 3 years ago

    That was cool, different

  • Richboy1337
    Richboy1337 3 years ago

    Hahaha i just heard that valve invested in you guys is that true????

  • Devin Peterson
    Devin Peterson 3 years ago +1

    lol i just put my resume into manresa yesterday

    • ChefSteps
      ChefSteps  3 years ago +1

      +Devin Peterson best of luck Devin!

  • David Le
    David Le 3 years ago

    Can you sous vide roux? Or what's the modern equivalent

  • Sabrina Chen
    Sabrina Chen 3 years ago +2

    love love love the community present in the comments here, from the supporting viewers to the other channels that drop in with their regards

  • Cooking with Julia
    Cooking with Julia 3 years ago

    I've always been told to be careful not to burn the roux, seeing how dark it is in your video, does this have a little burnt taste to it?

    • Andrew Felix Ferdaus
      Andrew Felix Ferdaus Month ago

      At first it will taste very bitter but later on it will mellow out a lot as you cook the whole gumbo and the deeply toasted flour will actually add a lot of complexity to the gravy

    • Joshua Huff
      Joshua Huff 2 years ago

      Cooking with Julia Roux should be almost chocolate colored, it should be find

  • Cooking with Julia
    Cooking with Julia 3 years ago +1

    Oh my god this looks delicious!!!

  • mwrkhan
    mwrkhan 3 years ago

    Split okra lengthwise. Liberally dust in chickpea flour and deep fry. They turn crisp.

  • Fortunate Fool
    Fortunate Fool 3 years ago +23

    I'm from Baton Rouge, Louisiana, and that roux was spot on. I'll stick to my chicken and sausage gumbo though.

    • Ebinhardt
      Ebinhardt 2 years ago

      Stephen Nesbit aye theres dozens of us here. Actually thousands.. but still

  • bgnyc1
    bgnyc1 3 years ago +27

    I love this channel, but as someone who grew up in New Orleans eating and later cooking gumbo on a regular basis, I am compelled to comment on this recipe. This hardly qualifies as gumbo. its a fine 'pork belly and oyster stew', but certainly not gumbo. I have no doubt that this is delicious, but it certainly is not gumbo. I think your first mistake was finding a critically acclaimed chef who had no interest in teaching a "tried and true" version of gumbo. What you should have done is flown down to Louisiana and found some authentic creole chefs and learned from them how to make gumbo. You are doing your viewers a disservice with this strange and highly altered version of a dish that is loved by millions.
    I'll list out a few of my issues: 1) The lack of proper ingredients. I understand your desire to use local ingredients, but gumbo is not a free-for-all where you can just throw in anything that tickles your fancy. The whole 'surf and turf' thing is right, but the 'surf' needs to be shrimp. Remember that this comes from Louisiana, and the one thing Louisiana has (other than gators and nutria) is plenty of shrimp. Shrimp is everything to gumbo. I'll touch on this more in the last point. The 'turf' is typically chicken wings, andouille sausage and maybe salt pork for additional depth of flavor.
    2) The seasoning was awful. Never in my 40+ years of eating and cooking gumbo have I ever seen someone use fennel. No need to get fancy with multiple types of paprika. And where's the thyme and oregano and cayenne? For goodness sake, just use a standard creole seasoning. Martha Stewart even has a recipe online, or you can just go to a store and pick up some Tony Chachere's, which has everything you need except File. Oh.. and where was the file? Otherwise known as ground sassafras, file (pronounced feel-A) is required for gumbo, unless you are making an okra gumbo, in which case you leave it out. But if there's no okra, there better be some file.
    3) The cut on your trinity was way too large. Nobody wants to bite into a gigantic piece of celery or bell pepper with their gumbo. Veggies should be diced small. The seafood is the star of the show here, not the veggies. Veggies are just there for flavor and seasoning, and should ultimately soften and disappear into the delicious liquid, hiding among the rice and shrimp but imparting richness and flavor.
    4) Never should a roux be close to black. At its darkest, it should be the color of an autumn leaf, and can be as light as caramel or peanut butter. The darker the roux, the more flavor it will impart. And as mentioned, the seafood is supposed to be the star of the show. The roux is there to add additional flavor and thickness, not take over the dish. If it takes an hour to make your roux, you're not doing it right. 20 to 30 minutes is enough to bring it to its proper color for gumbo.
    5) Gumbo needs tons and tons of seafood flavor. The smell and the taste should remind you of seafood, unless you're making a specialty gumbo like chicken and sausage (in which case it will be called 'chicken and sausage gumbo', not 'gumbo'.) I feel that if you don't have in-shell shrimp to make stock and to put in your gumbo, you should just make something else.. like maybe an "oyster / pork belly stew".
    Again... I love this channel. I've learned so much here about cooking and techniques. I fell in love with Sous Vide because of this channel. I didn't write this post to be rude or mean. I only wrote it to give a better understanding of what gumbo is. You will have viewers who have never had gumbo in their lives, or maybe never even heard of it. To have this as their image of gumbo is completely wrong. I would encourage those who are interested in making gumbo to ignore this recipe for now, and instead browse youtube for different recipes, or maybe even pick up a book by Chef Paul Prudhomme or some standard Creole cookbook to see how 'authentic' gumbo is made. Thanks.

    • Jamal Peoples
      Jamal Peoples 10 months ago +1

      This is a dumb comment. Look at gumbo origins. Not the way your grandmother told you to make or your mom. Gumbo was a dump pot. It varies by region and person. That what makes it great climb down off that horse and actually do some research.

    • Kevin Daley
      Kevin Daley Year ago

      Agree with this comment

    • Nelson Brooks
      Nelson Brooks Year ago

      Bravo bgn... having watched the whole 9 of Kinch on Mind of a Chef, he’s team leader at “Bistro Run n Gun.” “Fill out the form, & we’ll create your impossible vegan (they said it couldn’t be done) prime rib, as well as deconstructed, allergy-free tree nut desserts, oh please.

    • Murilo Cruz
      Murilo Cruz Year ago +1

      It's cuz of the weebos who don't think there's such a thing called authenticity. Bunch of fks.

    • Murilo Cruz
      Murilo Cruz Year ago +1

      Thank you for this. That crap, delicious as it may be, sure didn't look like gumbo to me either.

  • Daniel Evans
    Daniel Evans 3 years ago

    I love seeing these yankees try and make southern food and subsequently completely fail.

    • Joshua Huff
      Joshua Huff 2 years ago

      This one isn't even that bad tbh. Never cared for stewed okra so I could pass on that, although I'd prefer chicken and sausage.

  • riskyb250
    riskyb250 3 years ago +1

    fennel and coriander in gumbo? I'm sure its delicious but there is nothing authentic about that. Where's the gumbo filé? Y'all should have just made your own andouille sausage if you can't find any locally. Also, dark gumbo roux doesn't need to take an hour to make more like 15 minutes.
    That being said, I love your videos. I've learned so much about modernist cuisine through watching them.
    -A real cajun coonass

  • Yang Xi RR
    Yang Xi RR 3 years ago

    What kind of flour that best for gumbo ?

  • etxhyun
    etxhyun 3 years ago +1

    love gumbo! that dark roux is priceless

  • cloeh kun
    cloeh kun 3 years ago

    "Not born on the bayou" Those little headers always kill me, hahahahaha

  • redmercurypr
    redmercurypr 3 years ago

    Gumbo without okra, you walking a fine line. Just kidding, looked delicious.

  • Tele C
    Tele C 3 years ago

    Sous vide belly pork!? OMGwow! lol

  • sasayaki
    sasayaki 3 years ago

    Fry that okra and serve it as a finger food. It's better that way!

  • Dan Browne
    Dan Browne 3 years ago +1

    fellas that looked amazing. I was nearly eating my phone

  • Jacques King
    Jacques King 3 years ago

    10/10 just because of david kinch

  • Christian Stiltner
    Christian Stiltner 3 years ago

    Way too thick

  • Adam Dean Shafi
    Adam Dean Shafi 3 years ago +14

    I love okra. Especially diced, frozen okra. When you dice it and then freeze it, you can fry the pieces into a delicious, crispy brunch dish with some other vegetables.

    • spongebobspongebob24
      spongebobspongebob24 3 years ago +1

      Love Okra, too! We blanch it and dip it in soy sauce sprinkled with onion, garlic, chili and calamansi! Yummy!

    • Adam Dean Shafi
      Adam Dean Shafi 3 years ago

      @vegasrenie I cant understand non-okraphiles XDA

    • vegasrenie
      vegasrenie 3 years ago +1

      +Adam Dean Shafi - I was thinking the same thing. They could have had a separate bowl ready for okraphiles like us!

    • Adam Dean Shafi
      Adam Dean Shafi 3 years ago

      @The Happy Foodie Your welcome! It's so good!

    • The Happy Foodie
      The Happy Foodie 3 years ago +1

      +Adam Dean Shafi We've never tried this but thanks for sharing!

  • Veredika
    Veredika 3 years ago

    Awwwww. I wish I was a part of your family.

  • Nelson De Vera
    Nelson De Vera 3 years ago

    How many days could I store this in the fridge?