bonjour mes amis and welcome to
gourmet cooking...

welcome to our new series and I
new
kitchen

I want to take a good look at it
a
beautiful kitchen and it's
wonderful to

work in

we've got some great great new
recipes
and shows

produce at present to you so all
we're
going to

stock but this one today and
it's going
to be a Cajun recipe

we're going to do a gumbo I'll

which is up chicken and sausage
typical

Cajun typeof gumbo along with
that we're
going to do like potato salad

up to sell goes extremely well
with
gumbo especially in cajun
country

and we'll talk about that later
and I'm
gonna and a meal with some

flamed bananas nice interesting
me I
think you gonna enjoy

so let's proceed with our
recipes and
for those %uh view that are
interested

the recipes all the recipes are
on page
five

in volume 3 gourmet cooking
alright

let's start I gumbo is made up
up
chicken

and sausage and always stirs so
we need
to get

some of these things going it
takes a
little while to do all this

I have sinned i smoke sausage in
the
Cajun country they use a sausage
called

test cell

it is to smoke sausage but it's
highly
seasoned in the Cajun style

so we want to cut te saw smoke
sausage

are Polish sausage whatever is
your
preference

into approximately bite size
pieces
their little bit large but

they'll cook down a little bit
and we
get those

now we have one pound I'll nice

smoke sausage a test so and we
have some
others cut here

take off the garnish they want
to saute
that a little bit and brown it

to develop its flavor and stock

the cooking course we have other
ingredients which will go to
next

I have the heat up slightly on
here
let's turn it even higher

and will start sauteing our
sausage

it's going to take a few minutes
for
that too really come up and
start

browning

but will stock close

putting that aside we now want
to go to

are chicken I think we're gonna
cut that
chicken up

now we have one nice large hand
preferably a an

so you wanna for a fire or even
a six
pound chicken

hand has a lot more flavor fryer
and in
this dish the hand would be best

we won a butcher this chicken
back
taking our life we go right to
the wing

cut off this chip and it's going
to be
used for another purpose

and we're gonna cut the wing to
pieces

you all this chicken to be in
small
pieces

so cutting our weighing

we have now

some wing parts we wanna take
off the
leg

and we simply cut to the skin
where the
leg joins the back

getting into that backbone and
catch
that nice little piece up

chicken meat are thats in the
backbone
come through

it breaks right there at the
joint Antti
simply

you can pull it off or you can
cut it at
this point

legal right through the leg and
the
thigh

now we're gonna cut the and part
in the
leg of its

little value and it takes place
in the
pot

will put that in a stockpot for
another
purpose

and in this case we want our
chicken to
be in small pieces

so we're gonna cut are by into
two
pieces

that stop a moment and go back
to our

sausage toss it so that all
sides will
have

benefit the have a brown nicely

oh what a delightful fragrance
is coming
from the spot

now back to a chicken we need to
take
the other leg of

and we do the same thing and you
can see
this goes rather quickly

the first time it takes a little
time
but a little experience

makes it very simple unite
almost finds

the sometimes almost fines

the joint without any trouble
again we
want to cut off t

the leg portion

go through those

love tendons there

and we want to cut me up too
much of
this can we don't need that

and look at this Park and hair

so we now have relatively small
pieces
now we have the chicken breast

and the back up the chicken they
want to
go through that breast through
the rib

cage

well and I pull it back

you see where it's joined at to
other
joints which simply go through

and this becomes

stock material here

back to my small and I we simply
wanna

divide the brass we go right
down the
breastbone we break the

football other wishbone in half
twisting

we pull out the breast bone
that's also
good for the stock pot so we
have to

entice portions abreast

both the which we want to cut
into two
pieces

and we have therefore

all I chicken cut into nice

manageable pieces I'll towel
here

that saw sausage a little bit
more

finishing up

let's take salt and pepper and
lightly

salt pepper chicken

I will put that aside

until we're ready to saute

the chicken have a nice little
bowl here
we can put all this and until
we're

ready

to saute the chicken which will
be very
shortly

in the meantime let's take this
board
aside

cleanup we're going to take

we need some nice aromatic
vegetables

as usual we have here what is
called the
Trinity

of Creole cooking onions salary

and bell pepper we haven't

onion we've already cut half we
cut it
in the traditional manner

by cutting it through almost
through the
roots them

route through the route an that
cutting
it across

what we cut the third way it
quickly
dices

and we have nice up

night onion I'll put that into
our
little pot

we also have some garlic there
it is

we need to got the route and of

strike it lightly Golic will
come out of
the shower

the skin got the road and off I
get

I we need to crush this garlic

and we do that by

getting the knife real hard

shopping well add that to onions
saute

now hot sauces browning

nicely browning on the bottom
lip

play as there now we need to

yet are other vegetables

which are

up

salary up and bell pepper shot
most

this Anabelle paper up

now we have a guy like

partially onions sour I
partially but
we're going to have some

and I onions the bell pepper and
the
celery

we have parsley which were gonna
add we
need to chop

with chopped aromatic vegetables
in the
meantime

let removal

Osaki yellow and nice

dripping came from the sausage
we want
to

saute our vegetable put the
sausage

decide starting with the onions
and
garlic we put those in

of dripping put this aside

now

as we cook that all these nice
brown
Park will come up

from Lee bottom of the pan
adding a
wonderful player

the onion and the celery

and the bell pepper

remember we also have the
colliculus
thought we always thought they
are

aromatic vegetables

to bring out their playbook and
give us
the base far

a good gumball of this car

a good do in the Criollo the
Cajun

manner

so we've got the vegetable going
and
we're going to

at up partially can do that now
so
adding up parsley

to the other mer vegetables they
walked
out

at season gonna be several first
of all
I cause

us all up which I need to bring
over
here a little pep

and I'm using a rather course
crack

up which I like very much but
whatever
your preference

a little salt and that's not
nearly as
much as it looks like always
looks like

more

on camera I need about a half
teaspoon
upstage

I'm using some leave say I need
about

a half teaspoon up time

maybe a little I'm a time attic
so I
like time

and I about

a half teaspoon love some dried
basil

obviously if you have fresh
vegetables
are other arabs

thats all the more just remember
that
fresh herbs

it takes twice as much to

equal the dried dried a
concentrated

so you need to double the
quantity

I'll fresh herbs

if the call the recipe calls for
for

pressure dried now we have a
vegetables

cooking

now like probably could cook a
little
bit longer

but in order to complete this
gumbo on
camera going to

now this whole dish is gonna
cook for
another

our so all this will cook
thoroughly and

we need to finish this on camera
so

adding now to our skillet

a little bit a butter we want to
saute a
chicken

are other just brown the chicken
develop
a little flavor

and as usual a little bit of all
with
the Buda

helped to keep the oil other
bottle from
burning

so we get %ah

butter melted all nice and hot
we can
now place

I chicken pieces to brown so as
you can
see this recipe is made up

three or four segments first
evolved we
saw te da sausage

and rendered the lovely flavors
from the
fact and we use that

to saute our aromatic vegetables

now we sought a of brown

some chicken so we have 3 up

for critical ingredients in this
dish

already but

chickens gonna take a few
minutes so
while this is going on let me
just rinse

my

hands a little bit an using

towel here

way well go to %ah potato salad

now update us alan course

stock out where potatoes now a
ball that
is already with two

nice potatoes we cut them into
nice bite
size pieces

a little trick when boiling the
potatoes
if you've ever made potato salad

and when you mix the other
ingredients
it crumbles and falls apart if
when you

ball the potatoes you put a
table stool

our tables half like your in the
water

the potatoes follows little like
cross

so that when you mix them in the
other
vegetables like retain their
taste

it's a very interesting little
trick I
learned in it played

from blowjob yuliana blue Jiali
with
whom i did some studies

now we need to make make sure
our

mayonnaise and we have

some Dijon mustard

are yellow mustard a few far a

tablespoon I'll white wine
vinegar

and a half cup cream

now let's stop a minute go over
to our
chicken

and let's see if we can turn it
all it's
beginning to brown eyes

affair fall makes it even easier
the
letter not checking all

and brown and on the other side

and then we'll proceed with the
rest
about a recipe for the gumbo in
the

meantime

let's take us alan mixing those
ingredients with a little salt
and

pepper add up

a little salt going to add some
chopped
celery

about three of four star

up the cell let's make that all
well
together going to add

some nice hardball a and we need
to cut
those up

9 this case I'm using a nice
little
device that allows me to cut
these days

and nights in

six-part so well do that an RA

you can cut those further if you
like I
happen to like

large parts a well-planned that
together

by add

a little chopped green onion

tossing that

now add tailed and Nexus

the gap

we'll come back to this and do
that a
law

the meantime let's take

chicken that bowl again

need to remove the chicken

and we're going to quickly make
rules

going to take some flaw these

wonderful dressing and got that
flower
and then add elected

and return all these wonderful
ingredients back into our

dish this chicken there

all right we add the flour to
the hot
grease

at least are that that should
turn brown

make sure that all the

flower is incorporated into the

a little more butter we can add
that

and we brown of lower now it
could brown
along

I'm gonna cut that shock ought
to
proceed with this recipe

alright we have we at now

for to six or seven cups of
water

and bring that back to the ball
we had

back into our dish wonderful

aromatic vegetables pork sausage
our

smoke sausage rather and a
chicken

we're going to put this on the
back
burner

and let that Cook far

one hour so I'm gonna move this
of

heat and bring on up

further the gumball that has
been
cooking for one hour

you can see how does developed a
wonderful kala and

we need now to complete that
we're going
to add

one pint poise church and the
liquid

that came from the oysters

little too much there were just
at that
much

that you've got oh oh seven or
eight
minutes and I gumball

will be complete except for one
ingredient come back to that

we did not a rock cream earlier

so well add that now to a
wonderful
dressing

tossed salad will be ready to
serve so I
put that aside

now let's move on gumbo again
back to
the back burner

let it cook that we need this
front-burner

and we're going to put into that
taken i
skillet

and this is going to be our
dessert
right %uh schools here's one

wanna melt bader and we're gonna
put
into that

some nice brown sugar we got

melt those two together son is
that he
comes up

Scott melting together will have
the
basis

for our desert that's going to
be

wonderful banana

cut those in half and then in
half again

let's get this show them out

that matter to which we want to
add

now toasted armor so we have
some nice
hole toasted almonds in that
nice sugar

and butter

and we need now to add

some bananas alright

we've got some so we can at the
bananas
now we'll toss the bananas and
that

sugar

as we cut at least one law and
maybe a
couple more

time will permit alright

taken get read about garbage in
my nice
new

garbage disposal all their
manual
disposal

and will toss these bananas

Potter almond

and the sugar and let those

saute for a little while alright

turning the heat down we have
now
prepared

most about dishes so

will serve the is go to a
gumball first

and let's see if I can find a
nice yep

a very nice dipper a large one

gonna take gumbo with chicken

all the Armada vegetables always
stirs
the sausage

wonderful brought that developed
in that
nice slow cooking for

our it's really a magnificent

flavor so we're going to

but this into a serving dish

and of course all gumbel

need rights to go whether now we
have
already prepared the rice

and all we need to do is serve
that RI

we have a little bit left
that'll be
good for

while the chef and the ship's
helpers

alright that's a little bit hot
let's
bring that on sector

we need a serving bowl saw

that serve our eyes in a nice
little

all so I gumbo

I rice bananas will be ready
soon will
toss those

again one more time an

we need only then to repair

ass out we have a nice little
bowl which
we've lined

with some nice green leaves
simply to
show of potato salad

all the better

an

we have almost everything
finished
bananas

but we're going to go to ACh

dining room in a few moments and
we will

discuss some of these foods and
talk
about him and

serve some the meantime a banana
a
cooking nicely

and gumbo is ready

oh yes we have one ingredient to
complete our gumbo I almost
forgot and

that is some

green onion dip it's simply

up I'm nice garnish up

on the top gumbo we have our

green onion garnish on top

this very delightful fragrant
chicken

and sausage jumbo with Reuters
we have a

three dishes and I desert will
do that
in the dining room

in the meantime we're gonna give
you
some other recipes

and I'll see you in the tiny

the

up

well we now have a Cajun meal
all put
together

we're in the dining room and we
gonna
serve and enjoy this male

so that serve a little bit %uh
that
we're gonna take a little bit of
the

white rice

cooked earlier but that into a
nice
Super Bowl

as my prices you like it depends
on your
personal taste add to that we're
going

to add

I nice gumbo except for one
thing gumbo

this type is often play but with
feel a
feel a powder

that's the roundups leaves at
the
sassafras tree

it's a gift to the Choctaw
Indians the
Louisiana

are settlers love four hundred
years ago

it's a wonderful flavor it has a
very
unique quality

it up thickening but it also

you have to be careful because
if you
could put it into boiling liquid
it will

string

but we're going to sprinkle it
on top
now we could have done this

at the stole but after its of
the heat

and once we have done that we
want them
to mix it in

you can also serve a little bit
love the
feel a

alongside each person's plate
and they
can add their own

according to their own taste so
wonderful flavor

X really truly Cajun labor

now let put a little bit love
the

gumbo they want to get some
other nice
brought some

sausage well those are medic
vegetables

a nice piece of chicken and of
course we
want a nice plump

moisture to go with that all
this looks
wonderful

tremendous male now we going to
serve a
little bit ugly

potato salad so now we're gonna
serve
hours on the side

but if you're a real died in the
world
Cajun you'll serve it

in ya gumbo don't laugh till you
try it

it's very good putting the
potato salad
in the gumbo

but tonight will serve it that
way now
we have one more dish to serve

and that's going to be our

bananas and

we need to flame lows but we

have the the ROM is not
available right
now

with flame that will open to the
ROM and
serve that will do that just
before we

eat

the meantime one another in
wonderful

Cajun flavor is tabasco Tabasco
sauce

12 3 of four drops is plenty

but it really gives it that kick
in that
wonderful flavor

that really is truly Cajun a
little
white

red wine rather to go with our
meal a
little French bread

and we have a wonderful meal
wagon
enjoyed I hope you will too

à bientôt!