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How To: Make Chicken and Sausage Gumbo with Isaac Toups

Jun 07, 2021
it is absolutely imperative that you have a beer to cook with, cooking sober in general, that's a travesty, I wouldn't normally wear pants right now if I was cooking this at home, I might as well be a bit Stone, cooking is about enjoyment and I take it . from heart I am Isaac tupes Chef owner of tupes meery and tupes South in beautiful New Orleans, Louisiana, today at munchie's kitchen we are cooking

chicken

and

sausage

gumbo

gumbo

is a cajun stew that is very heartfelt in southern Louisiana, a true cajun, a true Cajun won't

make

gumbo until it's cold.
how to make chicken and sausage gumbo with isaac toups
Who wants to eat a big pile of steaming soup when the weather is hot? Nobody will fill you. It is reconfortable. It will cure the hangover you had last night because you were drinking. a number one gumbo, this is the gumbo that I show to everyone because you can get

chicken

thighs and smoked

sausage

s anywhere on the continent, United States, everyone has peppers, everyone has celery, onion, garlic, bay leaf, flour, thyme, oil, chicken broth, beer, so if you can't find these ingredients that you need to move, we have half a kilo of chicken thighs. I use boneless, but you can use bone, you can use whole chicken.
how to make chicken and sausage gumbo with isaac toups

More Interesting Facts About,

how to make chicken and sausage gumbo with isaac toups...

I like chicken thighs because they will have more flavor and a lot of fat, which is very good. We're going to put a little bit of grapeseed oil and a little bit of salt and a lot of pepper, turn them over, season on both sides, put them in our wood-burning gas oven, whatever each one has, obviously, basically, you want to brown them. chicken thighs. Grill it, you can sear it in a pan, the broiler setting on your oven will be your best way to do it, cook it probably 8 minutes per side, you just want the chicken to brown nicely.
how to make chicken and sausage gumbo with isaac toups
It will add more depth and more flavor to your Gumball while the chicken cooks. We'll start our Rue a rue is a mixture of oil and flour or fat and flour in equal parts most of the time if this is your first time making r i I want you to have the vegetables cut up and ready to go. The first trick is these onions. You leave the end cap on and that will help you with a little trick to keep 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 root tips because we want to use all the onion and it should actually be what's left bell peppers another little trick the ribs are where the lines are so if you cut some lines you can avoid the ribs and the end result will be something that you don't have to clean up.
how to make chicken and sausage gumbo with isaac toups
I always use bell peppers, it's a traditional Trinidad bar. The Trinity is celery, bell peppers and onion, received by the Father, the Son and the Holy Spirit. If you want to talk about Cajun cuisine and not to mention you have to remember the potato, which is the fourth ingredient and that's garlic, and you just want to dice them up, take two ribs of celery, I'll cut the root part off because sometimes it's bitter. our garlic has to be very special with the garlic it is delicate use the back of a blade, place your garlic clove right in the middle of the cutting board and give it a nice light tap that way you won't have to chop it you got garlic instantly chopped yes that's how I do it yes you should do it too.
It is fun. All my food has a lot of garlic. Garlic has a wonderful ethereal spicy flavor that cannot be replaced. It is essential in any dish. It is not optional. I would do it. never say optional in garlic don't be an idiot put the damn 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 it's not all garlic he just sweats it to let it smell I think you smell really good bro with our jalapenos, you want to do the same as the bell pepper, you can just shave the sides so you don't have to worry about the writing.
It's a shame to use a jalapeƱo and if a couple of small seeds get in, that's fine, it's just a little extra heat and let's mix them up a little bit well. Now you realize. I mixed all my celery and bell pepper onions but kept my garlic separate, the reason for this is because garlic has a low smoke point as it burns very easily, we are going to sweat our vegetables on the really hot R but we will save our secondary sweat garlic once the oil has started to smoke this is where you want to add the flour now once you add the flour you shouldn't 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 on hand, you walk away from an r, you will burn an r if this is your first Rue, don't walk away if this is your second R, don't walk away, you can't stir this too much, you can do it under Stir It and burn it and this it's half a cup of high smoke point grapeseed oil and half a cup of all purpose flour and it's essentially going to turn into a mush, so to speak, and this is what I would call a white r.
Now, in a couple of minutes, we'll have a blonde. I can already start to notice that this is already going from white to blonde pretty quickly. You will notice that if you let it sit for even a couple of minutes it will start to burn on the bottom, so if this is your first fish, go down and down. If you're feeling comfortable in your skin, you're feeling a little brave, you're feeling a little tough, go ahead and get that nice oil and heat up the rocket and keep it burning. I have it on medium high right now and you can already tell this is going to take. lots of time off from our gumbo this is your first R should probably take 30-45 minutes medium level could take you 20 we'll probably finish ours in about 10-15 it's already starting to smoke and we'll see you I'll have that Dark Root smell in the air and this brings me back this is what at home smells like food that I grew up eating was very homemade food crawfish raw oysters gumbo stews kuon soups we have a very experimental As a family, we always went out to eat and tried new places.
My father liked to go to Korean restaurants and the Chinese store. He would come home with jars of kimchi and, like here, he would eat this sneaky cabbage. No I dont think so. I said eat it. okay, in a bit of a harsh way, my dad made sure not to raise picky eaters and he didn't, and I have him to thank for my wild food adventures, our R is the right color, let's add our veggies but not our garlic, we're going to add a pinch of salt, a normal little pinch, this will help release a lot of moisture into our vegetables.
Now this is going to go pretty fast because R is already very hot. Almost as hot as caramelized sugar, so they will sweat faster than normal as you sweat, let's check our chicken, it looks fine, sure enough, they are nice crispy pieces, we'll leave it. add fat and we're going to deglaze with just a little bit of our beer. I choose a nice amber style ale, maybe a couple of tablespoons, we're just going to deglaze our pan, make sure we get everything nice, make sure it's nice and crispy. and that has a lot of flavor there our vegetables look good now that they have calmed down here is where we can add the garlic at this point our onions are starting to turn translucent starting to lighten let's cook them for a little while Although I wasn't cooking anymore since I could see over the kitchen shelf, I asked my mother.
I liked that she was hungry. Well, she was probably very busy and she told me that she was cheating on me and she handed me a frying pan and Aspasia said cook some eggs well. I 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 will take away a lot of flavor from the gumbo 8 oz about a cup and we're going to stir well and stir vigorously for the next few minutes because we wanted to make the sauce M alcohol Steam now we're going to add our chicken broth, we have a quart here and we're going to add it and stir it if you ever add the liquid to the sauce too quickly and don't stir it, you get a lumpy sauce or a lumpy stew because the flour is channeled with it and you don't want at this point we can throw away our chicken, I'm actually going to squirt a little bit of that sauce in there and really put the rest of that honey in there, those are really the good parts, we're going to add our bay leaves, about five teaspoons of fresh thyme, we'll probably add about a tablespoon half a tablespoon of salt to start you can always add a little more salt but you can't take it away 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 pinches of black pepper yes, that's a lot no, I don't care I'm going to cut our sausage very quickly, I have half a kilo of smoked sausage, if you can find it in Dey, get some in Dey, if you can.
Don't take 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 to have in your mouth at once. I make small coins, you can make big pieces if I was in the house. Maybe I won't even cut it. Maybe break it up with your hands and to add our sausage, the heat is on medium high and we're going to put it on medium high until it gets there. until it comes to a good simmer, we're going to turn this thing down, you just want it to bubble and yeah, that's a complicated culinary word, bubble, after we start bubbling, we're going to cover this thing and let it stir each time. 10 to 15 minutes you can't overcook a gumbo, one of the best gumbos I make, roll, roll all day, start in the morning, serve at night, but these have to roll for at least, I would say, 3 hours to cook. and to really develop all the flavor of the sausage and the chicken now we wait and drink here the fun part right now while the Gumbo is cooking we're just going to chop up some green onions C cook ourselves some white rice I like to serve gumbo over white rice it's very traditional it's actually something to soak up all the juices and grease now that our Gumball has been cooking for several hours oh you smell that oh that's good the chicken is delicious and cooked R it's cooked and we hold on a bowl here, don't be shy with it, don't help yourself to a small bowl, you won't have any fun, throw in a little rice or a lot of rice, your call is to just suck out all the good juice. some green onions and enjoy a nice bowl of gumbo this is gumbo it will be even better the next day leave it on the stove overnight it will be fine keep it in the refrigerator take something to work with make everyone jealous eating gumbo and they are just eating a cheese sandwich

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