Seafood Gumbo | Bart’s Fish Tales

hi foodtube i’m Barta Barta fishtails

hi foodtube i’m Barta Barta fishtails and welcome to Louisiana United States

and welcome to Louisiana United States

and welcome to Louisiana United States I’m here in Slidell which is a small

I’m here in Slidell which is a small

I’m here in Slidell which is a small town famous for blue craft and with this

town famous for blue craft and with this

town famous for blue craft and with this blue graph we’re going to make a

blue graph we’re going to make a

blue graph we’re going to make a traditional seafood gumbo my way so

traditional seafood gumbo my way so

traditional seafood gumbo my way so what’s the gumbo

what’s the gumbo

what’s the gumbo what’s the seafood gumbo it’s a

what’s the seafood gumbo it’s a

what’s the seafood gumbo it’s a traditional dish maybe the most

traditional dish maybe the most

traditional dish maybe the most traditional one in Louisiana and it’s

traditional one in Louisiana and it’s

traditional one in Louisiana and it’s based on the local cost yes here

based on the local cost yes here

based on the local cost yes here seafood and I’ve got here the cooked

seafood and I’ve got here the cooked

seafood and I’ve got here the cooked blue crap I’ve got some shrimps here so

blue crap I’ve got some shrimps here so

blue crap I’ve got some shrimps here so this gumbo I’m making right here is

this gumbo I’m making right here is

this gumbo I’m making right here is based on a recipe for six persons as a

based on a recipe for six persons as a

based on a recipe for six persons as a main course we first start cutting the

main course we first start cutting the

main course we first start cutting the Holy Trinity and what’s the Holy Trinity

Holy Trinity and what’s the Holy Trinity

Holy Trinity and what’s the Holy Trinity it’s a local expression for a

it’s a local expression for a

it’s a local expression for a combination of green pepper we’re going

combination of green pepper we’re going

combination of green pepper we’re going to use some orange pepper too some

to use some orange pepper too some

to use some orange pepper too some celery and onion to start cutting the

celery and onion to start cutting the

celery and onion to start cutting the onion I’m cutting the onion into cubes

onion I’m cutting the onion into cubes

onion I’m cutting the onion into cubes roughly not too neither one add this to

roughly not too neither one add this to

roughly not too neither one add this to a bowl and now the green pepper cut out

a bowl and now the green pepper cut out

a bowl and now the green pepper cut out the sea we’re going to cut it into cubes

the sea we’re going to cut it into cubes

the sea we’re going to cut it into cubes same size as the onion over to the bowl

same size as the onion over to the bowl

same size as the onion over to the bowl is orange one

[Music]

[Music] okay so three squash celery sticks

because of things like of these

because of things like of these approximately the same size as the

approximately the same size as the

approximately the same size as the pepper and the onion this is a Holy

pepper and the onion this is a Holy

pepper and the onion this is a Holy Trinity and we add to the Holy Trinity

Trinity and we add to the Holy Trinity

Trinity and we add to the Holy Trinity two cloves of garlic finely chopped so

two cloves of garlic finely chopped so

two cloves of garlic finely chopped so we start making this world-famous brown

we start making this world-famous brown

we start making this world-famous brown Roux so I add one cup of vegetable oil

Roux so I add one cup of vegetable oil

Roux so I add one cup of vegetable oil and the same amount of flour and now

and the same amount of flour and now

and the same amount of flour and now it’s really important that you keep

it’s really important that you keep

it’s really important that you keep stirring until the color reaches between

stirring until the color reaches between

stirring until the color reaches between peanut butter and chocolate and it gives

peanut butter and chocolate and it gives

peanut butter and chocolate and it gives it nothing nutty smell and don’t be in a

it nothing nutty smell and don’t be in a

it nothing nutty smell and don’t be in a hurry guys did might take 10 15 minutes

hurry guys did might take 10 15 minutes

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

so we’re almost there it’s reaches it’s dark brown color almost and this is the

dark brown color almost and this is the

dark brown color almost and this is the time we add the Holy Trinity beautiful

time we add the Holy Trinity beautiful

time we add the Holy Trinity beautiful and the garlic oops

and the garlic oops

and the garlic oops Wow beautiful and I give this a stir

Wow beautiful and I give this a stir

Wow beautiful and I give this a stir i simmered it until the veggies have

i simmered it until the veggies have

i simmered it until the veggies have reached this soft and texture and this

reached this soft and texture and this

reached this soft and texture and this is the time I’d like a leader of C

is the time I’d like a leader of C

is the time I’d like a leader of C Woodstock okay

Woodstock okay

Woodstock okay I give this a simmer on like 90 degrees

I give this a simmer on like 90 degrees

I give this a simmer on like 90 degrees Celsius and I start with the lid on so

Celsius and I start with the lid on so

Celsius and I start with the lid on so the interesting thing is that gumbo

the interesting thing is that gumbo

the interesting thing is that gumbo derived from the African name the West

derived from the African name the West

derived from the African name the West African name for okra take off the end

African name for okra take off the end

African name for okra take off the end pieces and I chop it roughly in rings

have chopped the okra which will give a

have chopped the okra which will give a bit of applied to the soup it’s a really

bit of applied to the soup it’s a really

bit of applied to the soup it’s a really nice it has quite a neutral taste but

nice it has quite a neutral taste but

nice it has quite a neutral taste but it’s really it’s fresh good okay take

it’s really it’s fresh good okay take

it’s really it’s fresh good okay take the lid off now so this is the base for

the lid off now so this is the base for

the lid off now so this is the base for the soup and I’m going to add the okra

let it simmer hello

let it simmer hello immediately and meanwhile I’m going to

immediately and meanwhile I’m going to

immediately and meanwhile I’m going to cut the tomatoes so roughly chopped

cut the tomatoes so roughly chopped

cut the tomatoes so roughly chopped tomato cubes again

tomato cubes again

tomato cubes again add this to the gumbo so now it’s time

add this to the gumbo so now it’s time

add this to the gumbo so now it’s time for the meat I’ve got here an unduly

for the meat I’ve got here an unduly

for the meat I’ve got here an unduly sausage

sausage

sausage so I chunk it up I take off the skin and

so I chunk it up I take off the skin and

so I chunk it up I take off the skin and now it’s time for the seafood heroes the

now it’s time for the seafood heroes the

now it’s time for the seafood heroes the first place

first place

first place I’ve trimmed and this is raw shrimp what

I’ve trimmed and this is raw shrimp what

I’ve trimmed and this is raw shrimp what I’ll do I add them as a whole because

I’ll do I add them as a whole because

I’ll do I add them as a whole because the juice out of his head really gives

the juice out of his head really gives

the juice out of his head really gives extra flavor to the bait to the gumbo

extra flavor to the bait to the gumbo

extra flavor to the bait to the gumbo okay so this is this true blue crab it’s

okay so this is this true blue crab it’s

okay so this is this true blue crab it’s not blue anymore because we have

not blue anymore because we have

not blue anymore because we have precooked it and we have antique rep and

precooked it and we have antique rep and

precooked it and we have antique rep and we have here these beautiful pieces and

we have here these beautiful pieces and

we have here these beautiful pieces and of course we are in Louisiana so I hope

of course we are in Louisiana so I hope

of course we are in Louisiana so I hope you can find this crap but if not please

you can find this crap but if not please

you can find this crap but if not please feel free to use any other crab meat you

feel free to use any other crab meat you

feel free to use any other crab meat you can find as long as a sustainable cost

can find as long as a sustainable cost

can find as long as a sustainable cost okay so I asked like off of this with

okay so I asked like off of this with

okay so I asked like off of this with the gumbo beautiful wide chunk of

the gumbo beautiful wide chunk of

the gumbo beautiful wide chunk of Louisiana blue crab there we go so now

Louisiana blue crab there we go so now

Louisiana blue crab there we go so now I’ve added the crap and now we make sure

I’ve added the crap and now we make sure

I’ve added the crap and now we make sure that all these beautiful flavors get

that all these beautiful flavors get

that all these beautiful flavors get properly infused so I add a litt every

properly infused so I add a litt every

properly infused so I add a litt every on low temperature and low heat and I

on low temperature and low heat and I

on low temperature and low heat and I give it 30 minutes to cook and now I’ll

give it 30 minutes to cook and now I’ll

give it 30 minutes to cook and now I’ll take you to the lake where we’ve got

take you to the lake where we’ve got

take you to the lake where we’ve got this beautiful blue friend this morning

this beautiful blue friend this morning

this beautiful blue friend this morning we’re in front of the coast of New

we’re in front of the coast of New

we’re in front of the coast of New Orleans this is Roy is pulling the buoy

Orleans this is Roy is pulling the buoy

Orleans this is Roy is pulling the buoy and behind every boy you will find a

and behind every boy you will find a

and behind every boy you will find a puff and that’s the time mix it’s coming

puff and that’s the time mix it’s coming

puff and that’s the time mix it’s coming into action and he’s emptying the pub as

into action and he’s emptying the pub as

into action and he’s emptying the pub as soon as the profits emptied by Mitch you

soon as the profits emptied by Mitch you

soon as the profits emptied by Mitch you will fill it again with some fresh bait

will fill it again with some fresh bait

will fill it again with some fresh bait and frozen backup seek hoping for more

and frozen backup seek hoping for more

and frozen backup seek hoping for more blue crabs tomorrow this is a fishery

blue crabs tomorrow this is a fishery

blue crabs tomorrow this is a fishery giving your right example so why is this

giving your right example so why is this

giving your right example so why is this blue crab fishery here in Louisiana

blue crab fishery here in Louisiana

blue crab fishery here in Louisiana Emily certified and very sustainable

Emily certified and very sustainable

Emily certified and very sustainable well in the first place the crab the

well in the first place the crab the

well in the first place the crab the population of this is PP it’s really

population of this is PP it’s really

population of this is PP it’s really healthy but then the way of catching

healthy but then the way of catching

healthy but then the way of catching this seafood it’s really selective

this seafood it’s really selective

this seafood it’s really selective because no bycatch there’s no lemon

because no bycatch there’s no lemon

because no bycatch there’s no lemon thing of the surface of the bottom and

thing of the surface of the bottom and

thing of the surface of the bottom and this is a good example how to catch

this is a good example how to catch

this is a good example how to catch seafood for today and for future

seafood for today and for future

seafood for today and for future generations

so let’s cook now for spinach for 30

so let’s cook now for spinach for 30 minutes so now I’m going to add some

minutes so now I’m going to add some

minutes so now I’m going to add some chopped parsley bit of salt to season it

chopped parsley bit of salt to season it

chopped parsley bit of salt to season it some pepper and black pepper

and the logo stuff from cayenne pepper

and the logo stuff from cayenne pepper just a small pinch and a traditional

just a small pinch and a traditional

just a small pinch and a traditional gumbo goes with wide rice so I precooked

gumbo goes with wide rice so I precooked

gumbo goes with wide rice so I precooked some white rice which I’m going to add

some white rice which I’m going to add

some white rice which I’m going to add now to the gumbo give it a stir and now

now to the gumbo give it a stir and now

now to the gumbo give it a stir and now it’s time to plate up so I scooped a

it’s time to plate up so I scooped a

it’s time to plate up so I scooped a nice beautiful portion including some

nice beautiful portion including some

nice beautiful portion including some shrimp

now we’ll add like close my garnish is a

now we’ll add like close my garnish is a bit of extra parsley

time for a taste bit of the soup make

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

Wow this is true Louisiana taste the texture is amazing fits the spiciness

texture is amazing fits the spiciness

texture is amazing fits the spiciness you taste all these beautiful veggies

you taste all these beautiful veggies

you taste all these beautiful veggies including this okra and its secrets

including this okra and its secrets

including this okra and its secrets exceed what is amazing we have the

exceed what is amazing we have the

exceed what is amazing we have the shrimp and we have the local crab

shrimp and we have the local crab

shrimp and we have the local crab thank you for watching food Tube and if

thank you for watching food Tube and if

thank you for watching food Tube and if you want to see more stunning seafood

you want to see more stunning seafood

you want to see more stunning seafood recipes please head over to my channel

recipes please head over to my channel

recipes please head over to my channel Bart fish tails where I travel fish and

Bart fish tails where I travel fish and

Bart fish tails where I travel fish and cook together with the most amazing

cook together with the most amazing

cook together with the most amazing fishing communities around the globe

fishing communities around the globe

fishing communities around the globe thank you for watching again if you have

thank you for watching again if you have

thank you for watching again if you have any comments any questions leave them in

any comments any questions leave them in

any comments any questions leave them in the box down below and hope to see you

the box down below and hope to see you

the box down below and hope to see you soon bye bye