Uploaded December 2021 | Updated September 2026, 2 weeks ago
KBO E-Bikes: https://kbobike.com?sca_ref=1403415.WrnvjAaWn2
KBO Holiday promotion
$100 OFF for 1 Bike (Limited)
CODE: Xmas100
$200 OFF for 2 Bikes
(automatically deducted while checking out)
So gumbo is one of those recipes where I won’t lie and say it's easy. It’s flipping delicious, it’s hearty and this recipe will make a boatload of the stuff, however, it does take a while. Why I decided to make this directly after a big bike trip across the city, I’ll never know. I will say however with the knowledge of future Logan, that this turned out super delish.
============= Merch ==================
bonfire.com/store/flavor-lab
============= Video Equipment ==================
Camera: amzn.to/3oEQkfJ
Media Kit for Go Pro: amzn.to/3kIOoBx
Microphone: amzn.to/3cpGAAq
Lav: amzn.to/2YUZ7kK
============= Ingredients ==================
3 yellow onions
2-3 medium-sized sweet peppers
2-3 hot peppers
3 stocks of celery
4-5 okra (optional)
3-5 cloves of garlic
1 lb (500 g) of shrimp
~10 oz (~275 g) Andouille sausage (any smoked sausage will work)
6 oz (150) grams of smoked pork jowl (super optional)
6 cups (1.5 L) chicken stock
Spice Blend (go by eye, not by measurement):
Black pepper
white pepper
cayenne pepper
onion powder
dried thyme
smoked paprika
oregano
a whopping punch of garlic powder
file powder (optional)
For the roux, we need 1 cup of total oil (fat from the meat + add any additional oil)
1 cup all-purpose flour
Rice for serving
KBO E-Bikes: https://kbobike.com?sca_ref=1403415.WrnvjAaWn2
KBO Holiday promotion
$100 OFF for 1 Bike (Limited)
CODE: Xmas100
$200 OFF for 2 Bikes
(automatically deducted while checking out)
So gumbo is one of those recipes where I won’t lie and say it's easy. It’s flipping delicious, it’s hearty and this recipe will make a boatload of the stuff, however, it does take a while. Why I decided to make this directly after a big bike trip across the city, I’ll never know. I will say however with the knowledge of future Logan, that this turned out super delish.
============= Merch ==================
bonfire.com/store/flavor-lab
============= Video Equipment ==================
Camera: amzn.to/3oEQkfJ
Media Kit for Go Pro: amzn.to/3kIOoBx
Microphone: amzn.to/3cpGAAq
Lav: amzn.to/2YUZ7kK
============= Ingredients ==================
3 yellow onions
2-3 medium-sized sweet peppers
2-3 hot peppers
3 stocks of celery
4-5 okra (optional)
3-5 cloves of garlic
1 lb (500 g) of shrimp
~10 oz (~275 g) Andouille sausage (any smoked sausage will work)
6 oz (150) grams of smoked pork jowl (super optional)
6 cups (1.5 L) chicken stock
Spice Blend (go by eye, not by measurement):
Black pepper
white pepper
cayenne pepper
onion powder
dried thyme
smoked paprika
oregano
a whopping punch of garlic powder
file powder (optional)
For the roux, we need 1 cup of total oil (fat from the meat + add any additional oil)
1 cup all-purpose flour
Rice for serving
