Cajun/Creole Gumbo Filé #gumbo #yeschef #bigchefdro
The Secret To Making The Perfect Gumbo
Gumbo is one of my all time favorite comfort foods. It's also not as hard to make as a lot of people think. After watching this video, you'll be the Gumbo expert of the family. Let's #makeithappen
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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1lb chicken thighs
1.5 lbs shrimp
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions
How to Cook Lamb & Sausage Gumbo
Nothing says New Orleans like gumbo—but here it’s updated with Aussie lamb. Serve it the way they do in the Big Easy, over steaming rice. Watch along as Chef Adam shows you how to cook the perfect pot of gumbo.
Ingredients:
1 slice minced bacon
1 pound Australian lamb shoulder, trimmed and diced
8 ounces Andouille sausage
1 tablespoon smoked paprika
1 tablespoon dried thyme
4 tablespoons flour
1 diced onion
1 diced green pepper
2 stalks of celery, diced
2 tablespoons minced garlic
5 cups vegetable stock
Kosher salt and black pepper to taste
Fresh thyme leaves and parsley leaves as desired
Kitchen bouquet, optional, as needed for color
Method:
Preheat a large sauce pot over MEDIUM heat. Add the bacon and cook, stirring occasionally, until the fat has been rendered. Add the lamb, sausage, paprika, and dried thyme; cook until lightly browned, about 7 minutes. Stir in the flour to create a roux. Cook it for 1 minute. Add the onion, bell pepper, celery, and garlic. Cook until the onions are translucent and fragrant. Add the stock and bring it to a boil. Cook for 30 minutes, reducing the mixture by about a quarter. Add salt and pepper to taste. When the desired flavor is achieved, add Kitchen Bouquet, if desired, to develop a darker color. Garnish bowls of gumbo with fresh chopped thyme and parsley.
Perfect Gumbo At Home (With Creole Butter)
Homemade Gumbo should be a cooks right of passage. And fine, maybe this gumbo isn't exactly perfect, but it's flavor profile is pretty dang perfect when you get that first spoonful.
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Full Recipe:
Ingredients Needed:
The Stock:
- 5 quarts water
- 2lbs (900g) bone-in short rib
- 2lbs (900g) boneless beef chuck roast
- 1 cup (125g) shrimp shells
- 8oz (226g) crab or lobster shells
- 2 carrots
- 2 onions, quartered
- 1 tablespoon (9g) black peppercorns
- 3 bay leaves
- 4 thyme sprigs
Universal Cajun/Creole Spice:
- 2 tablespoons (12g) smoked paprika
- 1.5 tablespoons (11g) kosher salt
- 2 teaspoons (8g) MSG
- 1 tablespoon(6g) ground black pepper
- 2 teaspoons (6g) white pepper
- 1.5 tablespoon (6g) garlic powder
- 2 teaspoons (6g) onion powder
- 1 tablespoons (2g) dried oregano
- 2 tablespoons (17g) cayenne
- 2 teaspoons (2g) dried thyme
- 1 tablespoon (13g) dark brown sugar
MSG Butter:
- 1 cup (226g) salted butter, softened
- 1.5 teaspoons (6g) of MSG
- 4 cloves grated garlic
- 2 tablespoons thinly sliced chives
The Gumbo:
- 1 cup (150g) all-purpose flour
- 1/2 cup (95g) pork fat
- 1/2 cup (95g)duck fat
- 3 ribs celery, finely chopped
- 2 onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 lbs (247g) andouille
- 1/2 lb (247g) kielbasa
- 3.25 quarts THE STOCK
salt to taste
- 2.5 tablespoons (35g) cajun seasoning
- 3 tablespooons (41g) louisana hot sauce
- 1 20oz (793g)can crushed fire roasted tomatoe
- 5 teaspoons (8g) file powder
- 5 king crab legs
- 1 pounds (450g) uncooked shrimp, peeled and deveined
- 4 lobster tails (sub extra shrimp to keep price down)
- 3 tablespoons(40g) worcestershire sauce
Chicken Creole from Chefs Zoe & Dook Chase on THE DOOKY CHASE KITCHEN: LEAH'S LEGACY (Episode 101)
Watch Chefs Zoe Chase and Edgar Dook Chase IV prepare Chicken Creole, one of the dishes they'll prepare on the new national cooking series from WYES - THE DOOKY CHASE KITCHEN: LEAH’S LEGACY. The series airs on WYES in New Orleans at 10:00 a.m. on Saturdays and will stream in the local viewing area on wyes.org/live and on the free WYES and PBS Apps. Episodes will premiere each Saturday at 10:00 a.m. and will repeat on Sundays at 11:30 a.m.
Viewers outside of the WYES broadcast area should contact their local public television station for airdates and times. This series is distributed nationally by American Public
Television (APT).
THE DOOKY CHASE KITCHEN: LEAH's LEGACY is underwritten by: The Melvin S. Cohen Foundation, Inc. Local support comes from Chef Paul Prudhomme Magic Seasoning Blends and Liberty Bank.
For all series details and to order a copy of the series’ companion cookbook, published by Pelican Publishing, visit wyes.org/dookychase.
JAMBALAYA RECIPE | the best one-pot Cajun jambalaya!
Jambalaya is classic New Orleans comfort food! It's a hearty blend of chicken, sausage, shrimp, veggies, and rice — brimming with spiced Cajun and Creole flavors.
And while jambalaya seems difficult to make (which is what I thought before I tested this recipe), it's quite the opposite! Plus, I've got a homemade Cajun seasoning that really brings this one-pot Louisiana meal to life. Hope you enjoy!
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► TIMESTAMPS:
00:00 Intro
00:39 Make the Cajun seasoning blend
01:23 Chop the holy trinity vegetables (onion, bell pepper, celery)
02:30 Chop the andouille sausage and chicken
03:27 Saute the chicken and sausage
05:00 What type of rice to use
05:54 Make the jambalaya
07:13 Garnish with green onion and parsley
07:47 Taste test
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#jambalaya #cajun #recipe