Chicken & Sausage Gumbo HD by The Cajun Ninja

[Music] it's time to make gumbo ladies and gentlemen all right so we've got a large pot eating up we've got a saute pan heating up and we've got a smaller pot on a simmering Heat now these to their own kind of a medium maybe medium low heat we're gonna make a roux in this one and this one we will see our sausage this one we're gonna heat up some stock let's go and over at our prepping area you've already seen these bad boys right here so what we have here is one green bell pepper one yellow onion two sticks of celery and then four to six cloves of garlic if you have some smaller pieces of garlic you may need around six but if they're all the size of this bad boy right here you can go with four over here I've got two different brands of a hot smoked sausage I got to keep it 100 and also two seasoned rotisserie chickens that you can get from your local grocery store okay so I'm gonna prep all these ingredients first I'm going to start out by pulling apart this chicken now look if that ain't your preference c'est la vie you do you but this is how I get down oh yeah okay guys we've pulled apart the first chicken here and as you can see that's what it looks like but I want you to know that we are saving all the remains here we're gonna use that also don't toss out this liquid right here that's good stuff I'm gonna show you what to do with that too okay ladies and gentlemen to our smaller pot over here that's on a simmering heat will be adding three thirty-two ounce containers of chicken stock next we will drop in the liquid from our rotisserie chickens I have combined both them into one looking Santa here there we go from here we're going to gently drop in the remains of the chicken that we pulled apart on the bone and whatnot you may see a little bit of chicken on there don't get all upset I tried to pull off as much as I could it can get tough towards the end all right just gonna get that in there real good now look we are later going to separate all this by using a sifter if you do not have a sifter and you want to try it this way you need to look into getting one because that's your best bed and being able to separate all of this stuff right here from the actual liquid so that's that all right so I'm gonna raise the fire on this try to get it to a slight boil and once I see that reached I will cover it up and lower it back to a simmer heat and just let it sit there now as for all my chicken I'm gonna cover this up and move it to the fridge alright next I'm gonna go ahead and get this sausage cut up and there you go so I'm gonna go ahead and move it to this bowl right here and then just put it in the fridge okay so this has got a good little boil here so I'm gonna cover that up and lower it to a good simmering heat and since this is a simmer burner I probably could put it Midway there we go the time has arrived Hey [Music] you have just been chopped [Music] alright ladies and gentlemen anytime to get started on a reason alright guys so I know in the past you have seen me do one cup of oil and one cup of flour in the beginning that's how I rolled when I made a rule it was less likely to burn doing it that way but since then I now prefer going with 2/3 cup of oil a little bit less and of course one cup of all-purpose flour Byam you best out the play especially when you get to work ok so if this is your first time seeing a roux being performed here it's gonna take a minute a good minute for me it usually takes over an hour sometimes an hour and a half for some people it could take up to two hours I guess it all depends on the settings of your heat now I like to go with a medium low setting because I find you're less likely to have all the flour clump up a whole lot in the beginning see it gets to a nice good smooth consistency here fairly easily and you're also less likely to burn it that way too but from here we just got to keep stirring that's the name of the game and as you can see it is almost 3 p.m. you'll see how long this actually takes as I keep going okay ladies and gentlemen so we are roughly 15 minutes in here and as you can see much of the bubbles are gone it's still a tan color so we have a good ways to go because as you guys know looking for that chocolate color yeah buddy okay so at this point though it's okay to actually just you know let it sit here and there you know maybe a few minutes and then come back and stir you know that that way you can really kind of take shape and in the color kind of form by cooking a little bit on the bottom of the pan and you kind of save some of your energy too so every couple minutes we're gonna stir and just see how this plays out so we are only roughly thirty minutes in and as you guys can see we have not changed color much like I said before it takes a good minute but we're coming along very smoothly so like I said I stir it a little bit like this and then I'll let it sit for maybe a couple minutes and then I'll stir it again now look letting it sit like that only works if your fire is on medium to medium low heat if you have a high fire you better keep stirring so I just noticed that I had used the 3/4 cup for the flour the 3/4 cup measuring cup so I just added another fourth of flour to this because I was starting to think man this looks a lot thinner than what I remember oh well either way it'll all work out look as you can see even though I just added more flour it's still the same color so sometimes we make mistakes while we cooking we just got to keep pounding that's what I teach all my kids in martial arts all right so we are over 45 minutes here and it's a little tan not much so as I told you guys this takes me over an hour usually at least an hour and a half but at about this point though I do raise my fire up about midway maybe almost medium-high heat you know in that way it can kind of speed up the process from here it has thinned out quite a bit so obviously you can control it a little bit better and I try to stay consistent at this point if I let it sit it's not for long you know maybe 20 seconds or so alright let's keep working at about this point - I'm gonna go ahead and strain out all this right here let me tell you that's some deliciousness up in there okay so right here as you can see I've got my sifter I've got a strainer below the sifter and I've got another Bowl below that so we're going to try to catch everything we can here I'm gonna be very careful there we go alright alright guys so I'm just gonna let you know from here I will put this back in the pot but I'm also going to run it one more time through this sifter just so we can grab everything we can I've since clean up this pot real good too so just letting you know there you go ladies and gentlemen so we're gonna cover that up keep that on a low simmering heat and keep stirring our roux which as you can see it is now changing to that peanut butter color we have reached roughly an hour keep going from here so at this time I'm gonna go ahead and start searing up the sausage lovely so I dropped those in but I'm gonna continue to stir the roux and then go back and forth from the roof to the sausage stay tuned go moved around just gonna Brown them up you know and see that's good right there don't worry about that we're gonna get all that that back side the pants probably hotter than the front due to the simmering of this pot so you may just turn it around here so that way the other side can get just as hot this is coming along beautifully alright so we're gonna make sure we keep stirring our roux here there we go look at that look at that color coming through y'all see that see we let it sit for a few seconds like this when it gets higher and that color really starts to come through as you can see we get into that good caramel looking color we're gonna keep going longer because we want to get to that good chocolate color and we're about you know about an hour and 15 minutes in almost we get in there guys look I'm gonna show you how some with this stock so if you want you can actually like get this layer of stuff right here take that out it's kind of like a layer of fat or whatever it's called skimming do that a couple times if you want it's up to you alright this salsa just seared up really good so at this time we're gonna begin removing it put it into a bowl off on the side well it wouldn't be traditional gumbo without some sausage on the floor we have reached our chocolate color ladies and gentlemen this is beautiful I think it's time we drop those vegetables in and for the sake of tradition start stirring we're gonna saute this down for about another 10 minutes it's gonna get real dark at that point too but it'll all come together trust me now in this pan over here we're gonna ladle in some of this chicken stock yeah break up that bottom that's what we want we want to get all that break all that up beautiful don't forget to come back to these boys right here we're not trying to burn anything okay so we've taken our sifter back out from the sink I'm gonna pour it all this goodness right through that sifter buying them that way we can pull up anything we wanted to scar right there do that bar that's how you get the flavor right up the boo keep stirring your vegetables I want to burn in case you guys were wondering the time right now it's about 4:30 and I'm about three minutes away from my 10-minute simmering process so just as y'all can see my rule about an hour and 20 minutes which is roughly about where I usually stand so all came together beautifully sometimes it might look really dark on screen but it's really it's a good brown color I don't know if you guys can see that it's beautiful looks good okay so at this point we're gonna ladle in a little bit of our hot stock over here one scoop at a time kind of stir at the same time trying to get it all blended together evenly really good yeah a couple scoops go now I've mentioned before if the roux gets all broken up that's fine don't worry about it because when you cook it down it's going to all come together anyway now doing a little bit at a time like this you know nice and hot as you can see it's coming out real creamy real creamy which is really good consistency a good base there for a gumbo a little bit more in alright so now I'm going to go ahead and pour the rest of it into the pot go all right now we're going to add some seasoning 1 tablespoon of Cajun Creole seasoning one teaspoon of salt one teaspoon of garlic powder three bay leaves let's go ahead and blend that around go ahead and add your sausage back in and four cups of water now look something you're gonna say that's too much liquid that's too thin why add water and not more stock I get it everybody has a preference I go this way because gumbo supposed to have kind of a soup like consistency at least for me it does I'd like to be able to tell the difference between gumbo and stew furthermore I don't add more stock because stock has sodium in it and I get it you can get the low-sodium one but I like adding water with a little bit of stock goes together well alright at this point we're gonna raise the heat on this and bring it to a boil I'll wash my spoon here don't want to fall in BAM we're gonna get it to a boil then once we see a boiling we're gonna cover lower the simmer and let it cook for one hour there we go so let's go ahead and cover this up oh and we were lower to a simmering Heat let this cook a 1 hour all right 1 hour is up that is beautiful so look I'm gonna get rid of that bay leaf right there because I see it it's always good to get rid of your bay leaves as soon as you can put off the side okay so just to let you guys know some people may actually skim this top layer if you want I mean it's it's not much I mean what it is is it's the oil that has risen to the top but you can see it's just a thin layer because we actually use less oil in our roux so you can just keep mixing it around its flavor you know if you eat fried food you shouldn't be afraid of this ok so at this point we are going to go ahead and add our chicken in and it's been in the fridge so it's kind of congealed here the safest thing to do all right you stir that in there we go break that up looking good all right now that we have got this blended in we're going to bring the heat back up get a slight boil again and once we see a slight boil we're gonna cover it up lower back down a simmer and cook for one more hour all right so real quick from the first video I caught a ton of flack for not having okra in this gumbo because it's not gumbo unless you have okra well according to the Oxford Dictionary which has been around since the 1800s there are multiple definitions one of which is just okra now we can't call this okra because clearly there's a lot more going on here than okra so you check the sub definition which says according to Cajun cuisine it is a soup like dish with some spice some chicken or seafood and it is thickened with okra or rice so there you go ladies and gentlemen you can have okra or you cannot have okra and it can be gumbo but with that being said I still don't feel like arguing with 10,000 people so here you go gumbo oh I guess it's just gonna sit there like that oh well alright we Boylan so once again we cover this up lower our fire to a simmer and heat and let this bad boy cook for one more hour just so y'all know at this time you also want to get started on cooking some rice trust me all right here we go ladies and gentlemen - look at that gumbo sitting in the middle of my gumbo all right let me give this a quick stir looking delicious delicious all right ladies and gentlemen I'm gonna do the last little part that I always do i turn my fires off and then I add a cold bottle of water BAM okay so here lies all the critics so listen here's the thing I'm not adding any more water than I would normally add I would want roughly about 6 cups of water however I save 2 cups at the end cold because what happens is it does a quick change in temperature and allows all these flavors to really come together I came across this kind of by accident because one time I made gumbo and the flavors were a little powerful so I told my wife you know what I'm just gonna ask my water and I grabbed a bottle of water out the fridge and threw it in and they're like the best gumbo I had ever made so I do that to this day take it for what it's worth that's how I get down but all in all it's time to bowl up let's go yeah all right y'all let's do the run-through I'm gonna start it all humming little more juice shall we [Music] beautiful can't forget my gumbo chef Alva it's all gravy baby let's see we did so October 17 mark the anniversary of the infamous gumbo video it has been two years since that video dropped and I've got to tell you it has been amazing through the ups and downs it's all been amazing you know there was a lot of a lot of great feedback and then there was a lot of not so great feedback but ultimately it led me to here which I'm very thankful for so as you guys may have seen I did some things different I added more chicken stock I used all the leftover bones and stuff from the rotisserie chickens and threw it in the chicken stock i seared the sausage I use less oil in the roux overall I'm very happy with how it come out and we're gonna go ahead and we gonna take a bite down phytate it looks so good I don't know if you guys can see that I want to spill it both but it looks really good I got my okra in there for you people I get all offended about not having okra now look one more thing if you like feel a that's another big jolt of criticism that I take from everyone I say leave it on the side let people add their desire to mountain you know use it as a condiment practice safe eating here's a condiment alright let's go ahead and take a bite of this that is hot here we go as I expected it's just this unbelievable whirlwind of flavor you know it's unlike any liquid broth you've ever tasted it's such a unique flavor you know that flavor of the sausage is like married into the brown liquid here you know and then you've got the good chicken flavor because not only do we have chicken stock we have the flavor of rotisserie chicken in there you know if you've had rotisserie chicken and you enjoy a rotisserie chicken the flavor of that in your gumbo it's unbelievable it's so good all right let me the Megillah bite of this guy right here good good and hot he has a soaked up the goodness I see I prefer it in seafood gumbo I'm just saying well alright guys we did it we have captured the essence of chicken and sausage gumbo and crystal clear I finally knock this one out thank you all once again for tuning into all these videos it's been an awesome two years I hope to continue to hang out with you guys some more in these videos oh one more thing alright so there have been plenty of y'all have been asking about the pie a spatula I sold out I completely sold out of the entire case that I purchased and I am just so humbled and thankful that you guys would want to cook with my product so thank you all that purchased one it means a lot to me those of you who are looking to get one I got more on the way so go like mother page Cajun into products and you'll be able to keep up with upcoming Cajun ninja items well alright ladies and gentlemen thank you all once again I'll see you next time

Channel: The Cajun Ninja

Views: 590,105

Rating: 4.8572354 out of 5

Keywords: Gumbo, Chicken and Sausage, Roux, Flour, Oil, Cajun, Seasoning, Recipe, Onion, Celery, Bell Pepper, Rice, The Cajun Ninja

Id: -SLnkE3nqL0

Length: 28min 23sec (1703 seconds)

Published: Thu Oct 18 2018