Chicken, Sausage & Seafood Gumbo for the Holidays (Cooking with Carolyn)

hi and welcome to another episode of cooking with Carolyn today I've got a fantastic holiday meal for you and it's not ham well today we are making a seafood gumbo really simple and even small enough so you can make just for smaller groups so it's not so intimidating so we're gonna start first with our chicken and this is boneless skinless chicken breast you can use dark meat if you'd like it's not a problem at all and all we're gonna do is just basically season it up with some grand Diamond seasoning and this is a pound that I've cut into about 1 inch chunks all right I'm just gonna take my hand and go in here and spread the seasoning around I know it sounds a little funny but what we're gonna do is actually roast this chicken at 425 degrees for about 25 minutes okay I'm gonna just put a little bit of olive oil on the chicken so it doesn't stick together in the oven and then I'm just gonna put it on this pan and I've just sprayed this pan with a little bit of nonce it's nonstick cooking spray just so doesn't stick to my pan and it's easy cleanup just pull up the foil alright now what I'm doing by roasting this chicken first is cutting down on the cooking time for the gumbo you know usually gumbo you always associate it with huge pot on the stove and a lot of cooking time but getting it out the way this way is going to have you eating gumbo in about two hours so let's go in our oven for 25 minutes now the next component and it has to be right is your roof now row is your base for the gumbo and the base for most soups andrew is just a mixture of flour and a fat and today we're using vegetable oil and flour so it's 2 cups of vegetable oil to 2 cups of flour over here I have a cast iron skillet which is what we're using and this is really going to get your Roux going and I have it about over medium heat and I'm going to pour the oil in first okay and let it get nice and hot and then I'm gonna go in with the flour and constantly stir this is the stepping gumbo that you have to get right before you move on you don't get this right yeah when we were when we were young girls if you didn't get this step right our mothers made us start all over again to get it right so I'm gonna let the wall get hot and then just add the flour in we've got our oil all nice and hot and it took about three or four minutes to get it nice and hot after I preheated this skillet itself so now I have my two cups of flour and I'm gonna drop it in very carefully and whisk it in just so I don't have any lumps all right all right I'm gonna get this we catch all the flour around here this is over medium heat okay let me just make sure I catch all the flour lumps if there's any okay I think we're good what I'm gonna do now is move to my wavy spoon and just start to stir okay now we're looking for this rule to become the color of chocolate about your milk chocolate sort of color all right so that takes about 20 minutes so I have to stand here and stir it constantly if you walk away what can happen is the flour will go to the bottom and start to stick and it'll burn faster so you don't want that to happen you just want to kind of keep the room moving and stay right here 20 minutes all right our roux is nice and a nice and has that chocolate color to it all right now we're going to transfer this from the cast iron skillet to our pot where the gumbo is gonna cook right after we get the root into the pot we're gonna take our chopped vegetables which is celery bell pepper and onion along with some garlic and five bay leaves and we're gonna put it right into the root okay this is easy you're gonna saute these vegetables around in the room until they soften this pot for five minutes okay and the heat is over about medium-high let's get started [Music] once your vegetables to get nice and soft just add some chicken andouille sausage doesn't necessarily have to be chicken andouille you can use a pork gun do we or even kielbasa but this was on sale in the store and it's really got a nice spice to it so I'm just gonna add it in and this is a pound of it of the chicken andouille and I sliced it about half an inch thick maybe 1/4 of an inch thick let's put that right in stir it in alright time to add our chicken stock and what I'm adding is three quarts of chicken stock the chicken stock is just going to help us have that slow cook flavor without all that time okay all right sometimes people will shy away from making gumbo because they associate it with big huge large pots and being very expensive to see this recipe we cut this we cut the time down we cut the cost down and we're eating it even faster so good things all around just pour this last one in we're gonna give it a stir all right a lot of liquid well worth it give it a stir and let that room and the chicken broth combine together along with the vegetables and the sausage now right now what I'm gonna do is grab our chicken out of the oven it's got a nice little roast to it so I'm gonna go down here and grab it out [Music] hey all I'm gonna do is just put it right in the pot so it's already cooked it's nice and caramelized and then it's just gonna fall apart right in the gumbo the longer you let the gumbo cook just gonna let this simmer over your medium heat for about an hour uncovered don't forget that and we'll be all ready to add our crab and our shrimp [Music] so now the next step in our gumbo is we're gonna add our shrimp in our crab and I have a pound of snow crabs and I have a pound of shrimp and they're the 31 40s or you can use a 22 20 21 25 shrimps those are a little bit larger if you'd like now just I know you didn't see it but I also added some grand diamond seasoning and a little bit of salt and pepper to that spot a tablespoon of grande diamond and a couple of teaspoons of salt give it a taste at this point to see if it's salted to your taste if you like it or not otherwise you can add a little bit more so it's going with our crap just carefully drop it in so you don't splash yourself and there's my shrimp just gonna ease it right on in okay this is enough for about eight to ten people okay just give this a nice stir and you're gonna let this simmer for another twenty minutes or so you're ready to eat be sure to remove your bay leaves before you serve them to your guests or to yourself get some shrimp crab sausage chicken right in here a little bit of rice right on top all right you cannot beat this gumbo in such a short period of time it's gonna put a little bit of parsley right on top thanks for joining me I hope you enjoyed this gumbo recipe we want to try some of your recipes so I'll send them to recipes at cooking with Caroline TV and don't forget to go to Facebook and like us at cooking with Caroline and go to Gd seasoning calm and get your grand Diamond seasoning and I'll see you next time

Channel: CookingWithCarolyn

Views: 1,627,415

Keywords: Gumbo, YT, SeafoodGumbo, CookingwithCarolyn, GrandDiamondSeasoning, chicken, shrimp, crablegs, spicy, sausage, Soul, Food, Quick, Stewrecipe, Gumborecipe, howtomakegumbo, delicious, holidayrecipe, Christmasrecipe, Easysouprecipe, Holiday Series

Id: SqQm2RDq0D8

Length: 9min 8sec (548 seconds)

Published: Tue Dec 21 2010