[Music]
hi foodtube i’m Barta Barta fishtails
and welcome to Louisiana United States
I’m here in Slidell which is a small
town famous for blue craft and with this
blue graph we’re going to make a
traditional seafood gumbo my way so
what’s the gumbo
what’s the seafood gumbo it’s a
traditional dish maybe the most
traditional one in Louisiana and it’s
based on the local cost yes here
seafood and I’ve got here the cooked
blue crap I’ve got some shrimps here so
this gumbo I’m making right here is
based on a recipe for six persons as a
main course we first start cutting the
Holy Trinity and what’s the Holy Trinity
it’s a local expression for a
combination of green pepper we’re going
to use some orange pepper too some
celery and onion to start cutting the
onion I’m cutting the onion into cubes
roughly not too neither one add this to
a bowl and now the green pepper cut out
the sea we’re going to cut it into cubes
same size as the onion over to the bowl
is orange one
[Music]
okay so three squash celery sticks
because of things like of these
approximately the same size as the
pepper and the onion this is a Holy
Trinity and we add to the Holy Trinity
two cloves of garlic finely chopped so
we start making this world-famous brown
Roux so I add one cup of vegetable oil
and the same amount of flour and now
it’s really important that you keep
stirring until the color reaches between
peanut butter and chocolate and it gives
it nothing nutty smell and don’t be in a
hurry guys did might take 10 15 minutes
this is the soul of a classic gumbo
so we’re almost there it’s reaches it’s
dark brown color almost and this is the
time we add the Holy Trinity beautiful
and the garlic oops
Wow beautiful and I give this a stir
i simmered it until the veggies have
reached this soft and texture and this
is the time I’d like a leader of C
Woodstock okay
I give this a simmer on like 90 degrees
Celsius and I start with the lid on so
the interesting thing is that gumbo
derived from the African name the West
African name for okra take off the end
pieces and I chop it roughly in rings
have chopped the okra which will give a
bit of applied to the soup it’s a really
nice it has quite a neutral taste but
it’s really it’s fresh good okay take
the lid off now so this is the base for
the soup and I’m going to add the okra
let it simmer hello
immediately and meanwhile I’m going to
cut the tomatoes so roughly chopped
tomato cubes again
add this to the gumbo so now it’s time
for the meat I’ve got here an unduly
sausage
so I chunk it up I take off the skin and
now it’s time for the seafood heroes the
first place
I’ve trimmed and this is raw shrimp what
I’ll do I add them as a whole because
the juice out of his head really gives
extra flavor to the bait to the gumbo
okay so this is this true blue crab it’s
not blue anymore because we have
precooked it and we have antique rep and
we have here these beautiful pieces and
of course we are in Louisiana so I hope
you can find this crap but if not please
feel free to use any other crab meat you
can find as long as a sustainable cost
okay so I asked like off of this with
the gumbo beautiful wide chunk of
Louisiana blue crab there we go so now
I’ve added the crap and now we make sure
that all these beautiful flavors get
properly infused so I add a litt every
on low temperature and low heat and I
give it 30 minutes to cook and now I’ll
take you to the lake where we’ve got
this beautiful blue friend this morning
we’re in front of the coast of New
Orleans this is Roy is pulling the buoy
and behind every boy you will find a
puff and that’s the time mix it’s coming
into action and he’s emptying the pub as
soon as the profits emptied by Mitch you
will fill it again with some fresh bait
and frozen backup seek hoping for more
blue crabs tomorrow this is a fishery
giving your right example so why is this
blue crab fishery here in Louisiana
Emily certified and very sustainable
well in the first place the crab the
population of this is PP it’s really
healthy but then the way of catching
this seafood it’s really selective
because no bycatch there’s no lemon
thing of the surface of the bottom and
this is a good example how to catch
seafood for today and for future
generations
[Music]
[Music]
so let’s cook now for spinach for 30
minutes so now I’m going to add some
chopped parsley bit of salt to season it
some pepper and black pepper
and the logo stuff from cayenne pepper
just a small pinch and a traditional
gumbo goes with wide rice so I precooked
some white rice which I’m going to add
now to the gumbo give it a stir and now
it’s time to plate up so I scooped a
nice beautiful portion including some
shrimp
now we’ll add like close my garnish is a
bit of extra parsley
time for a taste bit of the soup make
sure if there’s a bit of a sausage
Wow this is true Louisiana taste the
texture is amazing fits the spiciness
you taste all these beautiful veggies
including this okra and its secrets
exceed what is amazing we have the
shrimp and we have the local crab
thank you for watching food Tube and if
you want to see more stunning seafood
recipes please head over to my channel
Bart fish tails where I travel fish and
cook together with the most amazing
fishing communities around the globe
thank you for watching again if you have
any comments any questions leave them in
the box down below and hope to see you
soon bye bye
[Music]
hi foodtube i’m Barta Barta fishtails
and welcome to Louisiana United States
I’m here in Slidell which is a small
town famous for blue craft and with this
blue graph we’re going to make a
traditional seafood gumbo my way so
what’s the gumbo
what’s the seafood gumbo it’s a
traditional dish maybe the most
traditional one in Louisiana and it’s
based on the local cost yes here
seafood and I’ve got here the cooked
blue crap I’ve got some shrimps here so
this gumbo I’m making right here is
based on a recipe for six persons as a
main course we first start cutting the
Holy Trinity and what’s the Holy Trinity
it’s a local expression for a
combination of green pepper we’re going
to use some orange pepper too some
celery and onion to start cutting the
onion I’m cutting the onion into cubes
roughly not too neither one add this to
a bowl and now the green pepper cut out
the sea we’re going to cut it into cubes
same size as the onion over to the bowl
is orange one
[Music]
okay so three squash celery sticks
because of things like of these
approximately the same size as the
pepper and the onion this is a Holy
Trinity and we add to the Holy Trinity
two cloves of garlic finely chopped so
we start making this world-famous brown
Roux so I add one cup of vegetable oil
and the same amount of flour and now
it’s really important that you keep
stirring until the color reaches between
peanut butter and chocolate and it gives
it nothing nutty smell and don’t be in a
hurry guys did might take 10 15 minutes
this is the soul of a classic gumbo
so we’re almost there it’s reaches it’s
dark brown color almost and this is the
time we add the Holy Trinity beautiful
and the garlic oops
Wow beautiful and I give this a stir
i simmered it until the veggies have
reached this soft and texture and this
is the time I’d like a leader of C
Woodstock okay
I give this a simmer on like 90 degrees
Celsius and I start with the lid on so
the interesting thing is that gumbo
derived from the African name the West
African name for okra take off the end
pieces and I chop it roughly in rings
have chopped the okra which will give a
bit of applied to the soup it’s a really
nice it has quite a neutral taste but
it’s really it’s fresh good okay take
the lid off now so this is the base for
the soup and I’m going to add the okra
let it simmer hello
immediately and meanwhile I’m going to
cut the tomatoes so roughly chopped
tomato cubes again
add this to the gumbo so now it’s time
for the meat I’ve got here an unduly
sausage
so I chunk it up I take off the skin and
now it’s time for the seafood heroes the
first place
I’ve trimmed and this is raw shrimp what
I’ll do I add them as a whole because
the juice out of his head really gives
extra flavor to the bait to the gumbo
okay so this is this true blue crab it’s
not blue anymore because we have
precooked it and we have antique rep and
we have here these beautiful pieces and
of course we are in Louisiana so I hope
you can find this crap but if not please
feel free to use any other crab meat you
can find as long as a sustainable cost
okay so I asked like off of this with
the gumbo beautiful wide chunk of
Louisiana blue crab there we go so now
I’ve added the crap and now we make sure
that all these beautiful flavors get
properly infused so I add a litt every
on low temperature and low heat and I
give it 30 minutes to cook and now I’ll
take you to the lake where we’ve got
this beautiful blue friend this morning
we’re in front of the coast of New
Orleans this is Roy is pulling the buoy
and behind every boy you will find a
puff and that’s the time mix it’s coming
into action and he’s emptying the pub as
soon as the profits emptied by Mitch you
will fill it again with some fresh bait
and frozen backup seek hoping for more
blue crabs tomorrow this is a fishery
giving your right example so why is this
blue crab fishery here in Louisiana
Emily certified and very sustainable
well in the first place the crab the
population of this is PP it’s really
healthy but then the way of catching
this seafood it’s really selective
because no bycatch there’s no lemon
thing of the surface of the bottom and
this is a good example how to catch
seafood for today and for future
generations
[Music]
[Music]
so let’s cook now for spinach for 30
minutes so now I’m going to add some
chopped parsley bit of salt to season it
some pepper and black pepper
and the logo stuff from cayenne pepper
just a small pinch and a traditional
gumbo goes with wide rice so I precooked
some white rice which I’m going to add
now to the gumbo give it a stir and now
it’s time to plate up so I scooped a
nice beautiful portion including some
shrimp
now we’ll add like close my garnish is a
bit of extra parsley
time for a taste bit of the soup make
sure if there’s a bit of a sausage
Wow this is true Louisiana taste the
texture is amazing fits the spiciness
you taste all these beautiful veggies
including this okra and its secrets
exceed what is amazing we have the
shrimp and we have the local crab
thank you for watching food Tube and if
you want to see more stunning seafood
recipes please head over to my channel
Bart fish tails where I travel fish and
cook together with the most amazing
fishing communities around the globe
thank you for watching again if you have
any comments any questions leave them in
the box down below and hope to see you
soon bye bye
[Music]
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