How to Make Seafood Gumbo - Easy cooking!

Hey Cookaholics Chef Kendra here and as promised here's the results from the poll we took. First I'd like to thank you guys for taking the time to vote. OK, I had two no's. Three people like whatever and I had 102 people who want us to keep doing the intros before the actual cooking. For the two people who don't want to see my face. Lo siento. What I learned from the video is that you actually don't mind a little chit chat before the actual cooking begins and that's kind of cool. Alright, what are we cooking today? We are cooking gumbo. If you like seafood gumbo, wait, let me repeat that. If you like seafood gumbo you'll going to like this seafood gumbo and actually the idea for the gumbo came to me from this viewer. We're using shrimp and fish and we're going to make a nice roux. It's going to be delicious. And we're going to serve it all over rice. So let's do what we do. Let's head into the kitchen and make it happen. We have our trusty ingredients waiting for us. If only it really worked like that. We're going to get our oil into a large pot under medium heat. Then we're going to add some flour, just like so. Next in, and it's optional is file powder. Sometimes it can be hard to find. Let's stir this up. We're going to be doing a lot of stirring here guys; we're going to go from blond, to caramel color, to milk chocolate. Boom. We're basically going to be stirring the whole time. It's important to get your roux dark but sometimes people carry it too far and they're gumbo taste burnt. Then in goes our onions and garlic. And the next thing we're adding in celery and bell pepper. It's going to become a little aggressive with you, but like most bullies it'll back down when you stand up to it. So give it a robust stir. After we stir this up for a minute of 2 you'll notice the color change, we'll add the parsley, our oregano, cayenne pepper, some tabasco sauce, our clam juice goes in, and water. We're going to stir every once in a while and let it cook for 5 minutes. Then it'll change colors again, now this is when we add our raw seafood. We're going to add our fish and our shrimp and mix those boys in well. After we've done that we're going to pour ourselves a beverage and wait for the seafood to cook. You want to turn off the heat as soon as the seafood is done because you don't want to overcook it, now do you? Check for seasonings, add salt and pepper and that's all it is to it. I'm going to taste this. Look at that. This is amazing. I killed this ya'll this is delicious. It's rich. Has that rich deep nutty flavor. That beautiful shrimp and fish. Umm. Hey guys I hope you enjoyed that. The link to the recipe is in the about section below along with my Pinterest, my Instagram and my twitter. A link to my free monthly updates and information about my Post Office Box. If you want to check out my last video it's right over there. Alright that's it this time I will see you on Thursday. Chef Kendra is out. Peace.