Baked Chicken & Sausage Gumbo
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Date: 2020-02-15
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Comments and reviews: 9
Thomas
Lt. Columbo huh. Well thanks for your time Chef John and I am really sorry for all of these questions but I appreciate your time sir and Ill just see myself out. You know there was just one more thing that has been bothering me. I had a good friend of mine from Louisiana. He was born within ten miles of LSU. He would later attend LSU. He was a Cajun. He grew up making Cajun food. He later trained to be a French Chef. He later met a real French Chef from France and that was when his real education in cooking began. He was the head Chef of two French Quarter restaurants in New Orleans. I am glad he is not alive to see this abomination. take him away boys. Seriously this was a cool vid thanks: )
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Lt. Columbo huh. Well thanks for your time Chef John and I am really sorry for all of these questions but I appreciate your time sir and Ill just see myself out. You know there was just one more thing that has been bothering me. I had a good friend of mine from Louisiana. He was born within ten miles of LSU. He would later attend LSU. He was a Cajun. He grew up making Cajun food. He later trained to be a French Chef. He later met a real French Chef from France and that was when his real education in cooking began. He was the head Chef of two French Quarter restaurants in New Orleans. I am glad he is not alive to see this abomination. take him away boys. Seriously this was a cool vid thanks: )
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Brad
I'm from New Orleans - My roux takes about 15-20 minutes to get dark and flavorful. That's the longest step. The rest is easy. I don't know what a traditional or formally trained chef would do with a roux. But for me growing up smelling my Memere's cooking and wanting to replicate that is how I learned. A gumbo is actually quite easy to make. That's a secret about New Orleans cooking - we're actually very lazy and just learned to be efficient. Generally, most of us grew up with either chicken and andouille or seafood gumbo. Seafood gumbo is my favorite and what I make most, but it's pretty much the same process. Thanks for all your recipes, Chef John. Learned a lot from you.
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I'm from New Orleans - My roux takes about 15-20 minutes to get dark and flavorful. That's the longest step. The rest is easy. I don't know what a traditional or formally trained chef would do with a roux. But for me growing up smelling my Memere's cooking and wanting to replicate that is how I learned. A gumbo is actually quite easy to make. That's a secret about New Orleans cooking - we're actually very lazy and just learned to be efficient. Generally, most of us grew up with either chicken and andouille or seafood gumbo. Seafood gumbo is my favorite and what I make most, but it's pretty much the same process. Thanks for all your recipes, Chef John. Learned a lot from you.
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Steve
Chef John, great recipe, i was wondering if this would work since it is a baked recipe, all the gumbo recipe ingredients in the pan, with the thighs, skin on, on a wire rack sitting on the roasting pan with the seasoning & baking powder to make the skin crispy like your baked chix wings. Even the chix stock can go in with the gumbo pan & any drippings off the chix on wire rack would drop in, & add the crispy chix at the end for final plating, sounds good to me if it would work, you are more experienced than me as to if it would work or not.
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Chef John, great recipe, i was wondering if this would work since it is a baked recipe, all the gumbo recipe ingredients in the pan, with the thighs, skin on, on a wire rack sitting on the roasting pan with the seasoning & baking powder to make the skin crispy like your baked chix wings. Even the chix stock can go in with the gumbo pan & any drippings off the chix on wire rack would drop in, & add the crispy chix at the end for final plating, sounds good to me if it would work, you are more experienced than me as to if it would work or not.
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Craig
I met Master Cajun Chef Paul Prudhomme back in 1984 when I was a news paper columnist. He taught me how to make Gumbo. He had a radical way to make roux. He called it Cajun napalm. You heat the fat to smoking hot and then add the flour while stirring constantly. Continue to cook on high heat until the roux is the color you want (for gumbo very dark brown to almost black. It only takes a few minutes. You have to be very careful not to have the roux splash onto your skin. You are after all the Thomas Hearns of avoiding 3rd degree burns.
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I met Master Cajun Chef Paul Prudhomme back in 1984 when I was a news paper columnist. He taught me how to make Gumbo. He had a radical way to make roux. He called it Cajun napalm. You heat the fat to smoking hot and then add the flour while stirring constantly. Continue to cook on high heat until the roux is the color you want (for gumbo very dark brown to almost black. It only takes a few minutes. You have to be very careful not to have the roux splash onto your skin. You are after all the Thomas Hearns of avoiding 3rd degree burns.
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Siberian
I am eager to show this to my mom, who cannot eat pork or beef, so we will probably make this with turkey sausage, but otherwise, I think she'll love the idea of an easier roux You're the best, Chef John I've been watching your videos for about three years now, and they've been as addictive as they have been informative. Plus, your southern style baked banana pudding has been a big hit with my family Just as good as my great grandma's, or so I've been told. Considering she was southern as all get out, that's a compliment.
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I am eager to show this to my mom, who cannot eat pork or beef, so we will probably make this with turkey sausage, but otherwise, I think she'll love the idea of an easier roux You're the best, Chef John I've been watching your videos for about three years now, and they've been as addictive as they have been informative. Plus, your southern style baked banana pudding has been a big hit with my family Just as good as my great grandma's, or so I've been told. Considering she was southern as all get out, that's a compliment.
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Pinky
How to ACTUALLY make an easy dark roux: 1. In a cold pot 1 tablespoon flour per person. Slowly add cooking-oil and stir until you have dough that's about as runny as a thick pancake-batter. (That's the secret: More oil)2. Maximum heat. Stir every 20 seconds. Once it's a dark yellow, stir every 10 seconds. Once it's light brown, reduce heat to medium and stir every 5 seconds. From now it's about 10-15 minutes to a dark brown roux. Deglace by adding cold liquid.
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How to ACTUALLY make an easy dark roux: 1. In a cold pot 1 tablespoon flour per person. Slowly add cooking-oil and stir until you have dough that's about as runny as a thick pancake-batter. (That's the secret: More oil)2. Maximum heat. Stir every 20 seconds. Once it's a dark yellow, stir every 10 seconds. Once it's light brown, reduce heat to medium and stir every 5 seconds. From now it's about 10-15 minutes to a dark brown roux. Deglace by adding cold liquid.
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Cynthia
WTH? I have not watched this yet but. as an East Texas swamp dweller. I have my doubts. I will get back to you. Still watching but there better be some okra in there. Will check back. Chef I love you, I really do, but Gumbo does not have tomatoes. But this looks like a lovely stew. Chef says This might be frowned on in Louisiana Yeah. yeah it would. But delicious is good and I give you a thumbs up for your effort and honesty.
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WTH? I have not watched this yet but. as an East Texas swamp dweller. I have my doubts. I will get back to you. Still watching but there better be some okra in there. Will check back. Chef I love you, I really do, but Gumbo does not have tomatoes. But this looks like a lovely stew. Chef says This might be frowned on in Louisiana Yeah. yeah it would. But delicious is good and I give you a thumbs up for your effort and honesty.
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Goonygoon84
Looked like some good food there, but I have some remarks. You said it was too think, I thought the exact opposite. I thought it looked a little too soupy. That roux was way to light. But that being said. I have sat around cooking a lot of brick roux. the oven isn't a bad work-around. Gumbo is a touchy subject, as you well know. Know that we give you grief in a loving way, not in a scornful way.
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Looked like some good food there, but I have some remarks. You said it was too think, I thought the exact opposite. I thought it looked a little too soupy. That roux was way to light. But that being said. I have sat around cooking a lot of brick roux. the oven isn't a bad work-around. Gumbo is a touchy subject, as you well know. Know that we give you grief in a loving way, not in a scornful way.
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Bill
Growing up on the Gulf Coast, not to mention working offshore in the Gulf of Mexico, I've had gumbo many, many different ways. Considering myself somewhat of a snob and purist when it comes to gumbo, I have to say that this was one of the most intriguing methods I've ever seen. While I probably won't ever make it like this, BRAVO Chef John for stepping outside of the gumbo pot and taking a risk
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Growing up on the Gulf Coast, not to mention working offshore in the Gulf of Mexico, I've had gumbo many, many different ways. Considering myself somewhat of a snob and purist when it comes to gumbo, I have to say that this was one of the most intriguing methods I've ever seen. While I probably won't ever make it like this, BRAVO Chef John for stepping outside of the gumbo pot and taking a risk
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