How To: Make Chicken and Sausage Gumbo with Isaac Toups

it's absolutely imperative that you have a cooking beer cooking sober in general as a travesty normally I would be wearing no pants right now if I were cooking this at my house I might be a little stoned to cooking is all about enjoying yourself and I take that to heart [Music] I'm Isaac toups chef/owner of two metering and two south and beautiful New Orleans Louisiana today at munchies kitchen we're cooking chicken and sausage gumbo gumbo is a Cajun stew that is a very heartfelt in south Louisiana a real occasional proper Cajun won't make gumbo until it's cold who wants to eat a big steaming pile of soup when it's hot no one it'll fill you up it's heartwarming it will occur that hangover they got had some last night because you were drinking this is a gumbo number one this is the gumbo that I teach you everybody because you can get chicken thighs and smoked sausage anywhere in the commonly United States everybody's got peppers everybody got celery any onions garlic bay leaf flower thyme oil chicken stock beer so if you can't find these ingredients you need move we got a pound of chicken thighs I use bonus but you can use bone-in you can use whole chicken I like the chicken thighs because they'll have the most flavor and a lot of fat which are very nice we put a little grapeseed oil a little bit of salt and a lot of pepper turn them over teaming up both sides flakes in our wood burning gas oven which everybody has obviously basically you want to fear your chicken thighs you can grill it on the grill you can sear it in a pan the broiler setting in your oven is going to be your best way to go about this you cook it probably eight minutes on each side you just want to get a good hard here on the chicken it's going to add more depth and more flavor on your gumbo while our chicken is cooking we'll start our route meru is a mixture of oil and flour or fat and flour equal parts most of the time when it's your first time making rule on once you have your vegetables cut and ready to go first trick is these onions is you leave the end cap on and that will help out with a little trick keeping the onion together and since the onion is a circle and come at an angle watch your fingers a nice sharp knife come back make sure you get all the little root in but we want to use all of the onion and actually what's left bell peppers little trick the ribs or where the lines are if you cut in line you can avoid the ribs and the end result is something you don't have to clean I always use bell peppers traditional barred of the Trinity Trinity is celery bell peppers and onion gets the other Son and Holy Ghost if you will of Cajun cooking and not to mention you got to remember the Pope which is the fourth ingredient and that's garlic and you just want to dice these up grab two ribs of celery I will cut off the root parts next sometimes get bitter our garlic that would be extra structure with garlic is delicate use the back end of a cleaver put your glue right the middle your cutting board give it a nice gentle whack that way you don't have to chop it up you got minced garlic instantaneously yes that's how I do it yes you should too it's real fun all of my cooking has a lot of garlic garlic has a wonderful ether all hot flavor that cannot be replaced it is essential in some dishes it's not optional I would never say option on the door like don't be a weenie put the goddamn garlic in oh you have an aversion to garlic you don't like garlic my older brother sweats garlic so he used to say he was allergic to garlic he's not allergic to garlic he sweats it so he smells I'm like I think it's no great grow with a jalapeno it's kind of do the same thing as the bell pepper you can just kind of shave down the sides you don't have to worry about defeating it's too bad using one jalapeno and a couple little seeds get in there ok it's just a little extra heat and we're going to mix these up a little fine now you notice I mixed all my celery onions and bell pepper together but I kept my garlic separate the reason for that is because garlic has a low smoke point as it burns real easy we're going to sweat our vegetables off in the real hot room but we're saving our garlic for the secondary sweat once your oil has started to smoke this is where I'm going to add your flour now once you add your flour you are not to walk away from this you want to have your vegetables ready to rock I'm going to have your beer open you will have your chicken stock handy you walk away from a roof you will burn or roof this is your first roof do not walk away if this is your second roof don't walk away you cannot over stir this you can understand burn it and this is half a cup of grapeseed oil five smoke point in half a cup of all-purpose flour and officially it's going to make a slurry if you will and this is what what I call a white roof now in a couple of minutes we'll have a blond roux you can already start to tell this is already going from white to blond pretty quick you'll notice if you let it sit even for a couple of minutes it'll start to burn on the bottom so if this is your first roof go low and slow if you're comfortable yourself you feel a little brave be a little thorough go ahead and get that oil nice and lock it hot and keep it on I've got it on medium high right now and you can already tell it's going to take a lot of time but off of our gumbo this is your first room should probably take 30 to 45 minutes medium level if you take you 20 we'll probably have ours start in about 10 to 15 sorry starting to smoke and you'll see you'll get that whiff of dark Roux in the air and this just this brings me back this is what home to me smells like food I grew up eating with very homestyle food boil crawfish raw oysters gumbo cuvee all stews soups we have a very experimental family we'd always go out to eat and try new places my father liked to go to Korean restaurants and a Chinese store come home with jars of kimchi like here eat this stinky cabbage no I don't think I could eat it okay in a slightly heavy-handed way my father made sure he didn't raise picky children they need to not and I've got him to thank for my Wiles eating adventures our roux is the right color we're going to add our vegetables but not our garlic we're going to add a pinch of salt a normal small little pinch is going to help release a lot of the moisture in our vegetables now this is going to go pretty quick that roux is already really hot about a pot of caramelized sugar gets disease easier the sweat quicker than they normally would while that's wetting down we'll check our chicken it sounds like it's right sure enough it is nice and crispy bits we're going to leave that fat in and we're going to deglaze with just a little bit of our beer plus choose a nice amber style beer maybe a couple tablespoons we're just going to deglaze our pan make sure we get all that fond up that's just a good crispy bit and there's a lot of flavor in there vegetables looking good now that it's calm down here's where we can add our garlic at this point our onions are just starting to get translucent starting turns clear we're going to cook it for a little while longer truly been cooking since I could see over the cooking ledge I asked my mother if I was hungry well she probably was very busy and call my bluff and handed me a pan and a spatula said cook yourself some eggs well I can specifically remember cooking eggs like this now our onions are nice and translucent nice and clear we're adding our beer now the alcohol will evaporate you never want raw alcohol on a final product it'll take away a lot of flavor from the gumbo hey announcer is about a cup and we're gonna give that a good stir stir it pretty vigorously for the next couple of minutes we want it to make the gravy mmm alcohol vapor now we're going to add our chicken stock out-of-court here and we're gonna add it consider it if you ever had your liquid your gravy too fast and getting searched you get lumpy gravy or lumpy stew because your flour congeals with it and you don't want that at this point we could throw or chicken in might just clash a little that gravy in there and really get the rest of that Fond up there actually the good part you add our bay leaves about 5 TSP of fresh thyme and Bob probably a tablespoon the 1/2 tablespoon of salt to start you can always add a little more salt but you can't take it out to about five six seven eight nine ten eleven twelve thirteen fourteen fifteen sixteen seventeen eighteen nineteen twenty twenty-one twenty-two twenty-three twenty-four twenty-five twenty-six twenty-seven twenty-eight or nine thirty thirty cracks of your black pepper yes that's a lot no I don't care the top of our sauce is real quick got a pound of smoked sausage if you can find some on do it get some andouille if you can't grab your favorite smoked sausage and we're not going to get too fancy we just make a little coins think about how much sausage you would want in your mouth at one time I make little coins you can make big chunks if I was at the house I might not even cut it up I might just break it up with my hands and add our sausage the heat is on a good medium high then we even put that on medium high until until it comes up to a good simmer we're going to lower this thing down you just kind of want it verbally and yes that's a complicated culinary word verbally after we start to burble we're going to cover this thing and let it go stir it about every 10 to 15 minutes you can't overcook a gumbo so the best comes I make roll all day start them in the morning serve midnight but these have to roll for at least I say three hours to the root of cookout and to really develop all the flavor from the sausage and the chicken now we wait and drink this is fun fun right now what the gumbo is cooking which is going to slice them sell some green onions cook ourselves some white rice I like to serve gumbo over white rice very traditional it's really just something to suck up all the all the juices in the fat now that our Gumbel's been cooking for several hours oh you smell that those good chickens nice and cook down Roux is cooked out and grab our sell bowl here don't be shy with it don't pour yourself a small bowl you're not going to enjoy yourself throw yourself a little bit of rice or a lot of riots your call just really to suck up all the good juice garnish with little green onions and joy yourself a good bowl of gumbo this is gumbo is going to be even better the next day leave on a stove overnight it'll be fine you fridge it up take something to work make everybody jealous you're eating gumbo and they're just eat the cheese sandwich [Applause] [Music]

Channel: Munchies

Views: 4,520,813

Rating: 4.9309454 out of 5

Keywords: gumbo, isaac toups, how to, cooking, Munchies, Munchiestv, food, drinks, eating, chef, restaurant, VICE, world, exclusive, vice, beer, chicken, sausage, recipe, cajun french, cajun cooking, new orleans, toups gumbo, toups meatery, masterclass, cajun recipes, cajun recipes from louisiana, cajun cooking gumbo, classic gumbo, recipes, andouille sausage, stew, spicy stew, rice dishes, rice diet, slow and low, traditional gumbo, best restaurant new orleans, chicken recipe, chicken and rice

Id: 76JXtB7JFQY

Length: 10min 17sec (617 seconds)

Published: Wed Apr 26 2017

Reddit Comments

[u/Aneliatenmk]

Ok this guy is amazing. And so is that gumbo.