it's absolutely imperative that you have a cooking beer cooking sober in general that's a travesty normally I would be wearing no pants right now if I were cooking this at my house I might be a little Stone too cooking is all about enjoying yourself and I take that to [Music] heart I'm Isaac tupes Chef owner of tupes meery and tupes South in beautiful New Orleans Louisiana today at munchie's kitchen we're cooking chicken and sausage gumbo gumbo is a Cajun stew that is uh very heartfelt in south Louisiana a real Cajun a 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'll cure that hangover you got had from last night cuz you were drinking this is a gumbo number one this is the gumbo that I teach to everybody because you can get chicken thighs and smoke sausage anywhere in the Contin United States everybody's got Peppers everybody got celer onions garlic bay leaf flour thyme oil chicken stock beer so if you can't find these ingredients you need to [Music] move we got a
pound of chicken thighs I use boneless but you can use bone in you can use whole chicken I like the chicken thighs cuz they'll have the most flavor and a lot of fat which is very nice we going to put a little grape seed oil and a little bit of salt and a lot of pepper turn them over season up both sides place in our uh wood burning gas oven whichever every body has obviously basically you want to sear 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 8 minutes on each side you just want to get a good hard sear on the chicken it's going to add more depth and more flavor on your Gumball while our chicken is cooking we going to start our Rue a rue is a mixture of oil and flour or fat and flour equal parts most of the time if this is your first time making r i want you to have your vegetables cut and ready to go
first trick is the these onions is you leave the end cap on and that'll help out with a little trick keeping the onion together and since the onion is a circle I'm going to come at an angle watch your fingers use a nice sharp knife come back make sure you get all the little root ends cuz we want to use all of the onion and actually should be what's left bell peppers another little trick the ribs are where the lines are so if you cut a lines you can avoid the ribs and the end result
be something you don't have to clean I always use bell peppers it's a traditional bar of the Trinity Trinity is celery bell peppers and onion gets the father 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're just want to dice these up grab two ribs of celery I will cut off the root part cuz that sometimes get bitter our garlic got to be extra special with garlic is delicate use the back end of a Cleaver
put your your garlic clove right in the middle of your cutting board and 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 etheral hot flavor that cannot be replaced it is essential in some dish it is not optional I would never say optional in garlic 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 all garlic he just sweats it so he smells I'm like I think you smell great bro with our jalapenos you kind of want to do the same thing as the bell pepper you can just kind of shave down the sides so you don't have to worry about deeding it too bad using one jalapeno and if a couple little seeds get in there it's okay it's just a little extra heat and we're going to mix these
up a little fine now you notice I 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 in it burns real easy easy we're going to sweat our vegetables off in the real hot R but we're saving our garlic for the secondary sweat once your oil has started to smoke this is where you want 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 you want to have your beer open you want to have your chicken stock handy you walk away from a r you will burn a r if this is your first Rue do not walk away if this is your second R don't walk away you cannot over stir this you can under Stir It and burn it and this is half a cup of grape seed oil high smoke point and half a cup of allpurpose flour and essentially it's going to make a slurry if you will and this is what would I call a
white r now in a couple of minutes we'll have a blonde roo you can already start to tell this is already going from white to blonde 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 sh go low and slow if you're comfortable with yourself you feel a little Brave feel a little Duro go ahead and get that oil nice and Rocket hot and keep it on I've got it on medium high right now and you can already
tell this is going to take a lot of time off of our gumbo this is your first R should probably take 30 to 45 minutes medium level it could take you 20 we'll probably have ours done in about 10 to 15 it's already starting to smoke and you'll see you'll get that whiff of Dark Root in the air and this just this brings me back this is what home to me smells like food I grew up eating was very uh home style food bow crawfish raw oysters gumbo kuon stews soups we have a very experimental
family we'd always go out to eat and try new places my father like to go to Korean restaurants and the Chinese store come home with jars of kimchi and like here eat this sneaky cabbage no I don't think so I said eat it okay okay in a slightly heavy-handed way my my father made sure he didn't raise picky children and he did not and I've got him to thank for my Wild eating Adventures our R 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 this is going to help release a lot of the moisture in in our vegetables now this is going to go pretty quick that R is already really hot it's about as hot as caramelized sugar gets so these are going to sweat quicker than they normally would while that's sweating down we're going to 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 I choose a
nice Amber Style Beer maybe a couple tablespoons we're just going to deglaze our pan make sure we get all that fonded up that's just a good crispy and that's got a lot of flavor in there our vegetables looking good now that it's calmed down here's where we can add our garlic at this point our onions are just starting to get translucent starting to turn 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 I like I was hungry well she
probably was very busy and called my bluff and handed me a pan and aspasia 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 in a final product it'll take away a lot of flavor from the gumbo 8 oz about a cup and we're going to give that a good stir stir it pretty vigorously for the next couple of minutes cuz we wanted to make the gravy M alcohol
Vapor now we're going to add our chicken stock got a quart here and we're going to add it and stir it if you ever add your liquid to your gravy too fast and didn't Stir It you get lumpy gravy or lumpy stew cuzz your flour canaled with it and you don't want that at this point we can throw our chicken in I'm actually going to Splash a little bit of that gravy in there and really get the rest of that fond up there that's really the good parts we going to add our bay leaves about
five teaspoon of fresh thyme going to add about probably a tablespoon a half tablespoon of salt to start you can always add a little more salt but you can't take it out do about 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 30 cracks of your black pepper yes that's a lot no I don't care I'm going to chop up our sausage real quick got a pound of smoked sausage if you can find some on Dey get some on
Dey if you can't grab your favorite smoked sausage and we're not going to get too fancy we're just going to make 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 to add our sausage the heat is on a good medium high and we're going to put that on medium high until it till it comes up to a good
simmer we're going to lower this thing down you just kind of want it burbling and yes that's a complicated culinary word burbling 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 some of the best gumball I make roll roll all day start them in the morning serve them at night but these have to roll for at least I'd say 3 hours for the r to cook out and to really develop all the flavor from the sausage and
the chicken now we wait and drink here the fun part right now while the Gumbo's cooking we're just going to slice ourselves some green onions C cook ourselves some white rice I like to serve gumbo over white rice it's very traditional it's really just something to suck up all the all the juices and the fat now that our Gumball's been cooking for several hours oh you smell that oh it's good chicken's nice and cooked down R is cooked out and grab ourselves a 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 rice your call just really to suck up all the good juice go some a little green onions and enjoy yourself a good bowl of gumbo this is gumbo is going to be even better the next day leave it 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 eating a cheese [Laughter] [Music] sandwich
