How to pronounce “gumbo” in English

You know, all of the book for me was important to broadcast as much incredible Black talent asThe gumbo. OK. Nice.

I'm going to get the flavor from everything else I add to it.A gumbo really gets its flavor from that roux.So I've got that thickening up.

But for me, it started to feel like all this different subject matter.And gumbo is a dish where you put all these different things in there to make this one beautiful thing.And I feel like that's what I did.

And then I've got a really good gumbo I do.It's a shrimp gumbo pot pie.It's a little different.

So I'm going to sing a couple of songs for you----from my album "Gumbo" that we put out this year.And so the first one goes--

It's a different kind of setup.The competition gumbo with the same ingredients in it.O'SHEA JACKSON JR.: Exactly.

And some people would do that, maybe, with a tomato product.But in this particular gumbo, no tomato.It's very, very simple from that point on.

and uh and they influenced the whole Southern CuisineLouisiana Cuisine Like Jambalaya gumbo gumbo as M of fact is a word in wof forfor okra you know it's the in the French they call it gbo but they had that from from obviously from the W of world wof

recipes of those books before they were transported to America and gumbo we call it super kja in this book The onlydifference between the gumbo from Sagal and the gumbo from Louisiana is uh thepalm oil that's being used in Sagal and the one in Louisiana often time you also

palm oil that's being used in Sagal and the one in Louisiana often time you alsohave sausages inside the gumbo and we don't have it sausages for cultural reason Sagal is mainly a Muslim countryfor like about 95% Muslims 5% Catholics

Today we're doing a shrimp gumbo pot pie.It sounds delicious. It sounds confusing.

So therefore, like if I was to season these shrimp up, right?And then put them in my gumbo, the seasoning would just go inside the gumbo.But if I season the shrimp and sear them all first, then when I eat that shrimp, the flavor is going to be attached to the shrimp.

It's very, very simple from that point on.And the key to a great gumbo is the roux.If you take the time and learn how to do the roux, it's not about high heat, because it's about the color.

And so in a way that was very good for me, because I got to see Michael and Steve working together and could just start to plug myself into that process.And New Orleans is just like a gumbo.

And so in a way that was very good for me, because I got to see Michael and Steve working together and could just start to plug myself into that process.That's why they have gumbo.

But a lot of the same principles apply to pasta making as applied to baking.I make a New Orleans gumbo and I make the roux first and it performs beautifully.

for okra you know it's the in the French they call it gbo but they had that from from obviously from the W of world wofis the main language in Sagal so gumbo uh I was saying which is okra which isone of my favorite ingredient uh is was imported to the Americas it became the dish that we know

So what we're going to do first is we're going to start with our roux.We do the same basic things that gumbos do.So we do start with a roux because you do need a thickening agent.

It was making it easy.So it's just a different variation of gumbo.So I'm from the North.

And then I'll add my vegetables.Normally, with a gumbo, you'll see a lot of-- You do the flour first, usually, right?Yeah. Yeah. But that doesn't make sense to me.

So therefore, I was like, I'll do some gumbo.And then I've got a really good gumbo I do.It's a shrimp gumbo pot pie.

And I'll explain why I have this pan on in a second.So another thing that people do when they make gumbo I don't understand.So do you have a-- I'm not going to use this.

Add a little more flour to it.And usually they want a dark roux when you do a gumbo.I'm not going to dark roux.

Then if you continue to keep cooking it, then you're going to get a little bit darker in color like that.And those of you that enjoyed-- I hope you enjoyed the gumbo upstairs-- or downstairs.I forget where we are.

You have to stir.How do I know when the roux is perfect for my gumbo?It's easy. It's two beers.

The biggest part now, folks, is making sure that we come up to the boil-- so we're going to turn that heat up-- and to let it cook.Now, a good gumbo, especially one rustic like this, is going to take about at least an hour and a half on simmer.Let it simmer. You've got to let those flavors all meld together.

gumbo and I have a chapter in the book as a matter of fact that's called the Middle Passage and that has the originalrecipes of those books before they were transported to America and gumbo we call it super kja in this book The onlydifference between the gumbo from Sagal and the gumbo from Louisiana is uh the

You know, all of the book for me was important to broadcast as much incredible Black talent asWell, this is actually the gumbo.

You know, all of the book for me was important to broadcast as much incredible Black talent asI see you. My dad makes his gumbo with crab.

I'm not from the South.So therefore, I know nothing about like Southern gumbo besides like eating it when I go to New Orleans.But so therefore what I did was make a Northern version of it with things that we normally eat up North.

He did a talk here a few years ago.I know. That's why I'm doing gumbo, because Emeril did gumbo.So I was like, I'm not trying to one up him, you know?

We've got smoked paprika.So normally, when you see somebody do a gumbo, they use the holy trinity.

We've got smoked paprika.Man, that tastes like a gumbo, for real.

We've got smoked paprika.And at the same time, the gumbo is just cooking down.

I like crystal. It's one of my favorites.And also, this is what they call file gumbo or file powder.So if we added file powder into that, now we'd have a chicken, sausage, and file gumbo.

It's called Rick Moonen's RM Seafood. And it's about all different kinds of layers.From downstairs as a casual cafe where there's recognizable seafood items like gumbos and chowders. We have a sushi area. I have a raw bar area.And upstairs is my fine dining floor, where the white tablecloths, the fancy linen and silver come out, and we deliver a topnotch, expensive, high-end experience.

That's a food and a culture that I have never really like tapped into as an African-American.More the Mississippi, Southern side, gumbo, biscuits, and fried chicken, and collard greens, all that kind of stuff I knew.That was what I came up with.

This is more of a thick, rich, creamy, velvety smooth.Texture is there. It's just a different type of gumbo that we would eat in the cold, because it's not cold out down South.No, not yet. They don't get to make it for us, you know?

Yeah. But I'm not the traditional chef.I'm really out of the box, like me coming with a shrimp gumbo pot pie.Yeah, for sure. It lets you know I'm going against the grain.

I'm just trying to pay a little homage to him.So therefore, I was like, I'll do some gumbo.And then I've got a really good gumbo I do.

Mhm. That's what you want to hear.So by nature, the shrimp would be added to the gumbo.And just let it cook.

So I got my shrimp seared off.Nice. Now I'm going to add my shrimp to my gumbo.Right now we're going to start letting that cook.

We've got smoked paprika.So as you'll notice, it has every single component that a roux-- that a gumbo would have.

We've got smoked paprika.So therefore, I'm going to go ahead and put my gumbo inside of it.

I was an artist after I moved away from New Orleans, so I never made a record at home.So that was part of it, just a nod to gumbo.But really, on a deeper level, I wanted to challenge myself.

And I feel like that's what I did.And I made it in New Orleans, so that's why I named it "Gumbo".Great, great. And you started your own label, Morton Records.

And that is, if you go to Louisiana and go to New Orleans, you got to have gumbo.And so we thought, why not teach one of my favorite gumbos, chicken and sausage gumbo?So prior to Ty and I coming out here, we took a whole chicken, just a regular a whole chicken.

Oh, wow. Michael, I don't know where you are, because I can barely see.OK. Our food team now is going to bring out samples of gumbo.Yeah, so you guys can try this.

I think it's also a really good thing for the person who loves eating there.So I'm pregnant, and when I have my midnight craving for gumbo but I don't have three hours to make a roux,