Award Winning Chicken and Sausage Gumbo Recipe

[Music] hey guys welcome to another episode of pots pans in Priscilla today I'm gonna be making my award-winning chicken and sausage gumbo now this is a family recipe so you're gonna have to follow along it's not gonna taste exactly like mine because it does get better each time you make it and with more practice but it will be amazing I promise now this is another fast paced recipe just like my little country boy was so my cameraman is gonna be on the move he's got to keep up with me so hold on our ingredients for this or obviously we have to start with our Roux flour and oil some chicken broth parsley green onion that's just to garnish the seasonings are gonna be Tony Sastri's regular and bold seasoning Tabasco sauce and Worcestershire the meats that we're gonna use in this recipe are chicken thighs chicken breasts and Dewey sausage and Cabasa for our vegetables we have cut okra we also have minced garlic and this is the Cajun Holy Trinity which consists of onion celery and bell pepper the Cajun Holy Trinity is a staple in Cajun recipes a lot of the recipes that you'll see me make start with that so it's very important if you don't have time to cut fresh vegetables don't worry about it you can get them pre-cut and they are just as good to start my room I have my pot on a medium heat I'm gonna pour in one cup of oil and it's a one to one ratio with your flour you can test your oil to see if it's hot enough see how it's bubbling that means our oil is already hot now before you start this you better be ready so have everything prepped and ready to go because there's no going back you have to babysit this now until it is ready to go make the kids go away make the husband go away and this is you and you root I'm got it okay so you don't let this stuff stop moving just keep moving around you can get like a figure eight I like to use this wooden spoon you can see it's brown my rouge spoon and this is my root pot there's my gumbo pot make a lot of stews in here perfect the problem is it likes to dance across the the stove tub so I have to hold on to it but you cannot stop stirring this room don't go get your class or I don't know you all that crazy no dance parties no no going to take your kids to the bathroom they're gonna have to hold it y'all you need to tell them I'm making my roux right now this is the most important part of this whole dish right here so you want it on a high heat but you do have to be patient it's not a short process you do get your arm workout for the day with here so if you skip gym date cause it's Saturday don't worry you're gonna get it now it's not all fun and games when it comes to roux this is serious business okay can't be messing around war can't be on the phone with your girlfriend's or trying to snapchat none of that if you burn your roof you will ruin your gumbo I promise you it will taste dirt you want to do that okay so let's stop talking get down to business [Music] [Music] okay guys so we have the fan on you are burning this I mean it you don't want it to burn but it's smoking and so you have to get that fan going it smells like a nutty flavor and you just have to know exactly when like it's getting pressures on a little nervous it's very nerve-racking because I don't want to mess it up so I'm sure you can see the smoke coming off of there constantly moving that around so they're a little bit ways to go you want the ruins dark as you can get so whatever however dark this is that's what color your gumbo ends up being so once you add all your other ingredients it's going to turn light but eventually it'll get back to this color there is another route that you can do it's butter and power I've never done it I don't know I was just taught to do this and this is so hot so it'll splash up on you sometimes hurt so be very careful don't havethat sites I don't have the kids around because this hit then I mean it's hot it's hot so you can see the textures really changed it a lot I'm sure y'all are tired you just got to keep going so this is a and I would like it Stormin out of little bit of power just a little bit just to get it a little more okay ready okay so remember what I told you got being ready is now turning you drop the heat completely you can pull the pan off the heat everything that the okra is going in now fools around with your riddle I'm going to open one of your boxes are kicking off in there still gotta move this around this pot is hot some people use water but this gives it more flavor okay we survive this is this looks really good this is what you want it to look like at this point so that is one whole box of chicken broth I'm going to go ahead and pour in the second box now did you make it through let me know I told you it's this is no joke gum booze not for for wimps and like I said it gets easier each time you make it now if I have vegetarians that want to make this dish I have made a vegetarian gumbo um I'm gonna tell you now the Cajun country is not not known for vegetarians but my dad is vegetarian so when he came one year I made him one instead of using the chicken broth I use vegetable broth I made the same room but then when it was time to do that part I split him and obviously I didn't put the chicken and sausage in I just added carrots and on bigger pieces of celery and he loved it he said it was amazing so it is an option for you to do that okay now we're gonna go ahead turn our bar back to about a medium heat get our pot moved over there you don't want to stop stirring this then you don't want anything to stick to the bottom right right now what it is this is beautiful I mean this is a pretty color your vegetables all look so good it smells it already so what I'm gonna do now I'm gonna add my last box of chicken broth so I had three boxes but this is a huge pot you can see and you know we were feeding six people and then we'll have leftovers and people get jambalaya and gumbo confused so I just want to make sure your you guys know gumbo is supposed to be it's all about the room it is supposed to be about the roux jambalaya is a rice dish so this one's gonna be more like a soup and rice just complements it whereas the jambalaya it is it is about the rice I mean obviously it's about all the other stuff too but it is a rice dish so that's the biggest difference between the two of these but you can put the same exact ingredients in both it's just one's a soup this bold seasoning they're serious it's it's bold and you know a lot of people have they think that Cajun food is spicy it's supposed to have spice it is not supposed to be where you can't enjoy it so don't don't think putting this in there is a good idea I mean you want to put a little bit but not a ton I mean you're just lightly coating this whole pot so now this one is the original that's okay to use there is not spice to this like as far as like hot hot something cents my make it such it's not like eating the jalapeno okay now because you're using these to my gumbo does not require any other seasonings as far as salt and pepper and all that stuff Worcestershire and then you just add your meat a little bit of this honey this I did put the seasonings on this meat so it's been sitting in the seasonings the longer you let the seasonings just soak in this is gonna taste better you don't want to have bland chicken it's more important for the chicken than for the sausage but I put it on both so a lot of times I hear that once all these flavors marry even overnight a lot of people like the gumbo better the second day and I think I agree with that um it just has time to soak in all those juices you know if you need to make this quick you can but if you have the time to let it just sit here and get happy then do it now your chicken is going to sink to the bottom and your sausage it's going to float on top I don't know why I'm not a scientist but that's what happens this is my andouille and that's my Cabasa so the ndu Lee I mean both sausages are going to have fat and then of course the chicken thighs have fat so it is gonna be a rich dish but look at that oh good you're just gonna do one more go-around of the seasoning not the bold just the original I'm gonna put it on a medium heat put the lid on it and let it go so I've got the gumbo going the rice is over here cooking so I thought I'd do a little show-and-tell with you guys so this is my gumbo pot when I said I had award-winning gumbo I was serious and this is the pot that I want it in I was in a competition down at the Jacksonville Landing and in 2016 and it was for the Jimmy Buffett a Parrothead Club so I think there were about 20 other recipes that competed and I won third place so that was pretty cool there you go my award-winning gumbo and I'm sharing it with you guys default do you feel the loss you should because not every day somebody shares their award-winning gumbo with you it is looking good guys one thing I did want to talk about I I add chicken thighs to my gumbo most people just use chicken breast but the thighs really set this dish off it's just a lot more flavorful and then with my sausage I go ahead use half and Dewey in half cabassa in Louisiana you could probably just you know they would use all in Dewey but I just prefer to do it like this and this is how I was taught and it tastes amazing and Dewey's a very fatty sausage so just to cut down on the oils and stuff a little bit I like to add in the Cabasa and it tastes really good one other difference that you're gonna see is if you're in New Orleans area you're probably gonna see a tomato base that's added to the gumbo this is from Lafayette area Cajun country and we don't use a tomato base from that area so there you you I'm sure you see some differences if you've ever been to New Orleans this is not gonna be the type of gumbo you probably run into I'm gonna go ahead and add the okra now for some reason you don't like the okra you don't have to add that I can honestly say I never ate okra until I had gumbo um it's not like I I don't know I don't eat okra outside of gumbo so if you don't like it it's okay you don't have to add it this is a like a 10 ounce bag of frozen okra so I'm just but I have to say like not being an okra fan per se you don't really I mean it's just there it's not a big deal don't think about it just do it just do it people look how pretty it it makes it look how pretty that is but you don't have to put the okra it's not it's not gonna be terrible if you don't but just do it okay you might have seen me wearing this apron before this was our 10th name Cajun guru like the play on words there and my dad and ASA and my uncle all wore these aprons with me and then everybody got to keep an apron and then I sent one to my dad in Seattle so it means a lot to me when I go visit them they all have their aprons on so that's always fun and we just have a good time my uncle approves my gumbo which is the biggest compliment to me he came down for the competition and he said it was the best gumbo we ever had and he is he is the reason I make this gumbo I've tweaked it a little bit from what he taught me to do but it still has his recipe that he shared with me and taught me how to make years ago and I'm thankful for that so I hope nobody's getting confused when I say my dad I have my stepdad Wayne who lives here that you guys saw in the last show and then I have my dad in Seattle and he will be coming to visit in a few weeks and he is my vegetarian dad and he is going to be in the kitchen helping us cook some vegetarian options so it's interchangeable just try to keep up with who I'm talking about but I give them both the same respect because they they are both a important part of my life right before you serve this you want to go ahead and take some of your roux and strain it into this separator and if you don't have one of these you need to get one it's not just for gumbo you can use it for a lot of different dishes any of your stews or soups and we will put a link down below so that you can go find this we'll show you how it works so what's gonna happen is your good stuff your good juices are gonna go to the bottom your oil you can see it's starting to separate it's gonna go to the top so when you pull this plunger out you just pour the good stuff back into the pot then on the top that's all your vegetables and meat and stuff that you just pour the whole strainer right into the back into the pot so you don't miss out on that good stuff just like that you just let it sit here for a minute and separate though so you're just gonna pour kind of pour it up and see you can see we're still not getting that oil still good to go you can kind of tell the difference in color so that's pretty good so we're just gonna leave all that oil right in there so that's it everything has to sit back here cook get so excited we are gonna plate it up add our garnish and then we're ready to eat so here we go [Music] [Music] thank you guys for joining me for another episode of pots pans and Priscilla I hope you enjoy this recipe this was probably one of the more sentimental um recipes that I make this is really what got me into liking cooking is Cajun food and so I don't know it means a lot to me and it means a lot to me to share it with you guys so I hope you appreciate it as always please hit that like button if you haven't subscribed please do so why not it's free make sure you hit that Bell icon so you know every time I upload a new video and as always thanks for watching have a great night see you later bye [Music] tonisha Charisse Tony Shastri's Tony - Reese tonisha Charisse Tony acessories Tony Shastri Sacher YZ - Therese Tony Shastri sash sash is that it's smashed like marching band okay I got it now that's a cummerbund it's the sash like homecoming queen where'd you go a cummerbund or a number whatever shut up Shh a sash yeah okay all right sorry Tony Sanneh Tony Shh okay okay huh you ready Tony 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Channel: Cilla's Stuff & Things

Views: 159,779

Rating: 4.9060755 out of 5

Keywords: gumbo recipe, gumbo, chicken and sausage gumbo, sausage gumbo, authentic gumbo, pots pans and priscilla, cooking, homemade recipes, recipe, chef, youtube chef, cooking channel, cajun recipes, autism mom, southern cooking, best recipe, laissez les bons temps rouler, lafayette, cajun cuisine, cajun

Id: L8-TktdTbB0

Length: 21min 7sec (1267 seconds)

Published: Sun Feb 25 2018