Seafood Gumbo Bart s Fish Tales
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Date: 2020-05-11
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Comments and reviews: 10
Wallace
This guy is not a professional, very lame amateur! First of all this is not a blue crab! it is regular one the only place in the world where you can find blue crab is Chesapeake Bay! Second, if you are pretending to make a dish from scratch then you don't buy ready made fish bullion! Third, don't use word Trinity for your lame cooking! you are offending a lot of people using typical religious words, this is very discriminating! It might not make a difference for you as you are coming from a secular country but it is still offensive! I am surprised that Jamie Oliver is endorsing you, bad for Jamie. no class
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This guy is not a professional, very lame amateur! First of all this is not a blue crab! it is regular one the only place in the world where you can find blue crab is Chesapeake Bay! Second, if you are pretending to make a dish from scratch then you don't buy ready made fish bullion! Third, don't use word Trinity for your lame cooking! you are offending a lot of people using typical religious words, this is very discriminating! It might not make a difference for you as you are coming from a secular country but it is still offensive! I am surprised that Jamie Oliver is endorsing you, bad for Jamie. no class
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xhmcsx
hey to all the roux smart-asses: oil is used for lousiana/cajun roux because you cook a louisiana roux for a long time depending on the dish, from golden brown to darker than chocolate. butter would burn before the flour had a chance to develop flavour and colour.
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hey to all the roux smart-asses: oil is used for lousiana/cajun roux because you cook a louisiana roux for a long time depending on the dish, from golden brown to darker than chocolate. butter would burn before the flour had a chance to develop flavour and colour.
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atul
Umm. shouldn't you devein the prawns before adding it into dish? isn't 30 mins too long for the prawn? and wouldn't adding the shrimp head and tail to the stock give more flavour? Don't mean to hate the video it actually looks really good but I was just wondering
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Umm. shouldn't you devein the prawns before adding it into dish? isn't 30 mins too long for the prawn? and wouldn't adding the shrimp head and tail to the stock give more flavour? Don't mean to hate the video it actually looks really good but I was just wondering
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sherry
glad you stayed pretty true to our southern dish but most of us don't put tomato in our gumbo nor do we stir in cooked rice. we serve it over rice, stirring it into the gumbo will allow the rice to soak up all the liquid ending in a glob of gumbo.
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glad you stayed pretty true to our southern dish but most of us don't put tomato in our gumbo nor do we stir in cooked rice. we serve it over rice, stirring it into the gumbo will allow the rice to soak up all the liquid ending in a glob of gumbo.
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Jolluna
I've learned to cook okra from an ex Egyptian boyfriend. Never knew that gumbo = okra. Nice to be learning more than just recipies, it's like food classes with an encyclopedia. This is certainly on my menu this week end. Thank you, Bart! :)
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I've learned to cook okra from an ex Egyptian boyfriend. Never knew that gumbo = okra. Nice to be learning more than just recipies, it's like food classes with an encyclopedia. This is certainly on my menu this week end. Thank you, Bart! :)
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Paintplayer1
I'm not from Louisiana but my friend is, and if there's one thing I learned from him to keep an eye out for when watching someone make gumbo, it's how dark they cook their roux. Bart nailed it, as usual! This looks delicious!
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I'm not from Louisiana but my friend is, and if there's one thing I learned from him to keep an eye out for when watching someone make gumbo, it's how dark they cook their roux. Bart nailed it, as usual! This looks delicious!
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John
I have eaten lots of gumbo and even make it myself and everyone makes it different. Everyone makes it their own way. I'm gonna try this way because it looks great and Bart has never failed when it comes to seafood.
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I have eaten lots of gumbo and even make it myself and everyone makes it different. Everyone makes it their own way. I'm gonna try this way because it looks great and Bart has never failed when it comes to seafood.
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Richie
being raised in Louisiana and having gumbo at least once a month, the only I saw differently really was we put the crab claws in while it was cooking. with that minor detail it looks pretty damn good.
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being raised in Louisiana and having gumbo at least once a month, the only I saw differently really was we put the crab claws in while it was cooking. with that minor detail it looks pretty damn good.
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fsdghcamel
I'm from this area, really glad you went down there. I spent a lot of time in my cousin's camp (what we call those marsh houses behind Bart) catching and eating blue crabs as a kid.
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I'm from this area, really glad you went down there. I spent a lot of time in my cousin's camp (what we call those marsh houses behind Bart) catching and eating blue crabs as a kid.
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gabriellakm
I can see people don't pay attention or are very naive at cooking. 1 cup of vegetable oil ( no way) and those shrimps will be overly cooked. I can keep going. I better shut up
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I can see people don't pay attention or are very naive at cooking. 1 cup of vegetable oil ( no way) and those shrimps will be overly cooked. I can keep going. I better shut up
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