00:12oh hey there didn't know you guys were stopping by about to fix some gumbo you'd like to hang
00:18out maybe we can cook it together or not you know whatever but you're already here
00:26so you might as well watch right chicken gumbo coming up now the first thing you want to do
00:33is get your chicken out I chose to go with chicken thighs because I believe they're the
00:38most flavorful cut of chicken I want all that fat but you can use whole chickens if you want
00:44I would suggest at least using a mix of dark meat and white meat if you're gonna go with white
00:50meat
00:50at all next you're gonna want to grab your AP seasoning and put your thighs back side up and
00:57season them first then flip them over and hit the other side season both sides liberally this is how
01:05you get chicken that doesn't suck now you don't have to use a D pan like this but I'm going
01:13to
01:13because I'm gonna collect all the fat and juice that cooks off I'm an advocate for not wasting
01:18any part of the animal that you cook and these juices are going to add an incredibly deep flavor
01:23profile to your chicken stock I started off as a pit master exclusively so I'm gonna huge proponent
01:30of real fire cooking and smoking you can cook these in the oven but I'm gonna smoke mine at 300
01:36degrees
01:36Fahrenheit for roughly three hours admittedly I forgot to film directly after I pulled these off the
01:45smoker but I smoked them last night and I went ahead and tossed them in the fridge overnight as you
01:51can
01:51see the skin is cooked great it really has a nice fat drip in the bottom of the pan and
01:57even cold this
01:58chicken is freaking amazing and honestly I kind of just want to eat it all as is but that would
02:04be
02:04pretty anti climatic now probably my least favorite thing on earth to do is pull chicken but unfortunately
02:16I don't have many other options here make sure to keep your skins in the mix they're gonna add a
02:23lot
02:24of flavor to your stock and if no one is watching you might want to skim a few pieces of
02:29that crispy skin
02:30off the top and drop them directly down your eager and willing gullet you worked hard for this man
02:36and no one else is gonna have to pull it you might as well treat yourself and now that you've
02:42got your
02:42chicken separated get your stock pot set up get a bigger pot as you're gonna be putting a good amount
02:48of stuff in here straight out of the gate dump all your stock fixings in and scrape the pan kind
02:53of let
02:53it brown down there at the bottom and get a good fawn want to dump about a gallon of water
02:58so just go
02:59ahead and start pouring it right in on top of your chicken my lid definitely doesn't fit properly
03:08because I definitely dropped this pot on the ground adding a little character in the form of a big
03:13ass dent I'd be happy to dent your pans for you if you send a pan with a self-addressed
03:17stamped return
03:26packaging now once you get that bad boy boiling reduce the heat and let it simmer and get to know
03:32itself on a deeper more spiritual level two hours seems like a solid amount of time for it to come
03:37to grips with this new form after about two hours go ahead and kill the heat then grab a strainer
03:44and
03:44skim out all of the skin bones etc that you dropped in there and this is what you're left with
03:53probably
03:54the most fire chicken stock that you'll ever have now you're gonna take 1 3rd cup of all-purpose flour
04:01and 1 3rd cup of vegetable oil and dump it right into the same pan using a flat wooden spatula
04:08move it
04:09around on the bottom of your pan constantly for the next 15 minutes or so so the flour doesn't burn
04:14until it's a nice chocolatey color now once your roux is ready toss in one green bell pepper chopped
04:23four chopped celery stalks a half cup of finely chopped garlic and two whole onions I used one sweet and
04:32one
04:34white just kind of let those saute on the bottom of your pot for the next five to seven minutes
04:40remember
04:40keep moving your roux so that you don't burn it now once you get your vegetables where you want them
04:46go ahead and dump one cup of chicken stock it just keeps everything from sticking together keep cooking
04:53it until the vegetables have become translucent and now guys I've made enough videos that I should know
04:58better but here's where my camera battery died I added one pound of sliced andouille and one pound
05:04of beef smoked sausage before I noticed sorry guys I'm a loser but I love you now back to the
05:11recipe now
05:12that you've added your sausage go ahead and drop another three and a half cups of chicken stock into
05:17your pot and of course stir that some up then go ahead and give it a solid whisking taking out
05:25the
05:25aggression you feel having been stuck in the house with the same people for weeks to make sure that
05:30there aren't any clumps left in but mostly to keep yourself sane in these trying times now not
05:38everyone in my house is into seafood so I'm gonna drop some of that fire smoked chicken I made into
05:43beef up the solid content of this gumbo feel free to toss in shrimp or whatever at this now you're
05:49gonna
05:49want to bring it to a heavy simmer and then drop the temperature low and let it cook for another
05:55hour be patient bros good food takes time and here it is you've been waiting all day for this amazing
06:06gumbo now if after an hour it isn't your desired thickness it's cool stir it up and let it do
06:12its
06:13thing the longer it cooks the more flavor you bring out just stir to avoid burning the only thing my
06:19gumbo is
06:20missing now is rice and a delicious French bread so now that you have your rice plated go ahead and
06:29hit
06:29it with the healthy serving of that bomb ass gumbo now you're having quite the party here you're loading
06:36up on flavors and textures and smells and you're probably pretty excited right now but there's still
06:42time for two more guests a little fresh parsley and why don't you go ahead while you're at it invite
06:49some of those scallions and there you have it my take on an awesome gumbo it's pretty easy to make
06:58it
06:58takes a little time but I mean we're all locked down anyway so you might as well eat well and
07:05if you
07:05like this video give me a like subscribe leave a comment all of that really helps the growth of
07:11this channel I appreciate all the love and support thanks for checking out another video and I'll be
07:17back next week with a hot new recipe
07:58I'll see you next week with a hot new recipe
