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!