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bonjour mes amis and welcome to 
gourmet cooking...

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welcome to our new series and I 
new 
kitchen

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

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work in

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we've got some great great new 
recipes 
and shows

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

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

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we're going to do a gumbo I'll

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which is up chicken and sausage 
typical

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

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

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

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flamed bananas nice interesting 
me I 
think you gonna enjoy

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

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the recipes all the recipes are 
on page 
five

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in volume 3 gourmet cooking 
alright

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let's start I gumbo is made up 
up 
chicken

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and sausage and always stirs so 
we need 
to get

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

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

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test cell

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

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so we want to cut te saw smoke 
sausage

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are Polish sausage whatever is 
your 
preference

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into approximately bite size 
pieces 
their little bit large but

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

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now we have one pound I'll nice

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

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

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to develop its flavor and stock

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

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

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and will start sauteing our 
sausage

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

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browning

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but will stock close

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putting that aside we now want 
to go to

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

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now we have one nice large hand 
preferably a an

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

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

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

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

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and we're gonna cut the wing to 
pieces

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you all this chicken to be in 
small 
pieces

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so cutting our weighing

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we have now

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some wing parts we wanna take 
off the 
leg

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

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getting into that backbone and 
catch 
that nice little piece up

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chicken meat are thats in the 
backbone 
come through

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it breaks right there at the 
joint Antti 
simply

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

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legal right through the leg and 
the 
thigh

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

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little value and it takes place 
in the 
pot

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will put that in a stockpot for 
another 
purpose

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

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so we're gonna cut are by into 
two 
pieces

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that stop a moment and go back 
to our

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sausage toss it so that all 
sides will 
have

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benefit the have a brown nicely

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oh what a delightful fragrance 
is coming 
from the spot

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

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

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

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makes it very simple unite 
almost finds

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the sometimes almost fines

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

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the leg portion

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go through those

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love tendons there

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

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and look at this Park and hair

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

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

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cage

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well and I pull it back

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

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and this becomes

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stock material here

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back to my small and I we simply 
wanna

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

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football other wishbone in half 
twisting

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

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entice portions abreast

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both the which we want to cut 
into two 
pieces

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and we have therefore

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all I chicken cut into nice

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manageable pieces I'll towel 
here

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that saw sausage a little bit 
more

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finishing up

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let's take salt and pepper and 
lightly

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salt pepper chicken

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I will put that aside

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until we're ready to saute

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

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ready

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to saute the chicken which will 
be very 
shortly

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in the meantime let's take this 
board 
aside

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cleanup we're going to take

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we need some nice aromatic 
vegetables

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as usual we have here what is 
called the 
Trinity

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of Creole cooking onions salary

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and bell pepper we haven't

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

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by cutting it through almost 
through the 
roots them

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route through the route an that 
cutting 
it across

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what we cut the third way it 
quickly 
dices

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and we have nice up

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night onion I'll put that into 
our 
little pot

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we also have some garlic there 
it is

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we need to got the route and of

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strike it lightly Golic will 
come out of 
the shower

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the skin got the road and off I 
get

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I we need to crush this garlic

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and we do that by

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getting the knife real hard

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shopping well add that to onions 
saute

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now hot sauces browning

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nicely browning on the bottom 
lip

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play as there now we need to

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yet are other vegetables

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which are

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up

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salary up and bell pepper shot 
most

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this Anabelle paper up

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now we have a guy like

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

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and I onions the bell pepper and 
the 
celery

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we have parsley which were gonna 
add we 
need to chop

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with chopped aromatic vegetables 
in the 
meantime

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let removal

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Osaki yellow and nice

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dripping came from the sausage 
we want 
to

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saute our vegetable put the 
sausage

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decide starting with the onions 
and 
garlic we put those in

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of dripping put this aside

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now

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

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from Lee bottom of the pan 
adding a 
wonderful player

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the onion and the celery

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and the bell pepper

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

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aromatic vegetables

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to bring out their playbook and 
give us 
the base far

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a good gumball of this car

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a good do in the Criollo the 
Cajun

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manner

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

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at up partially can do that now 
so 
adding up parsley

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to the other mer vegetables they 
walked 
out

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at season gonna be several first 
of all 
I cause

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

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and I'm using a rather course 
crack

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up which I like very much but 
whatever 
your preference

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

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more

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on camera I need about a half 
teaspoon 
upstage

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I'm using some leave say I need 
about

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a half teaspoon up time

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

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and I about

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a half teaspoon love some dried 
basil

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obviously if you have fresh 
vegetables 
are other arabs

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thats all the more just remember 
that 
fresh herbs

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it takes twice as much to

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equal the dried dried a 
concentrated

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so you need to double the 
quantity

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I'll fresh herbs

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if the call the recipe calls for 
for

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pressure dried now we have a 
vegetables

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cooking

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now like probably could cook a 
little 
bit longer

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but in order to complete this 
gumbo on 
camera going to

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now this whole dish is gonna 
cook for 
another

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our so all this will cook 
thoroughly and

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we need to finish this on camera 
so

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adding now to our skillet

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a little bit a butter we want to 
saute a 
chicken

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are other just brown the chicken 
develop 
a little flavor

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and as usual a little bit of all 
with 
the Buda

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helped to keep the oil other 
bottle from 
burning

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so we get %ah

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butter melted all nice and hot 
we can 
now place

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

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three or four segments first 
evolved we 
saw te da sausage

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

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to saute our aromatic vegetables

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now we sought a of brown

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some chicken so we have 3 up

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for critical ingredients in this 
dish

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already but

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

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my

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hands a little bit an using

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towel here

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way well go to %ah potato salad

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now update us alan course

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

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nice potatoes we cut them into 
nice bite 
size pieces

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

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

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ball the potatoes you put a 
table stool

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our tables half like your in the 
water

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the potatoes follows little like 
cross

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

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00:14:23,598 --> 00:14:26,731
it's a very interesting little 
trick I 
learned in it played

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from blowjob yuliana blue Jiali 
with 
whom i did some studies

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now we need to make make sure 
our

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mayonnaise and we have

212
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some Dijon mustard

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are yellow mustard a few far a

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tablespoon I'll white wine 
vinegar

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and a half cup cream

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

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

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affair fall makes it even easier 
the 
letter not checking all

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and brown and on the other side

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

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meantime

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

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pepper add up

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a little salt going to add some 
chopped 
celery

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about three of four star

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

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some nice hardball a and we need 
to cut 
those up

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

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and nights in

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six-part so well do that an RA

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

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00:16:13,798 --> 00:16:17,798
large parts a well-planned that 
together

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by add

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a little chopped green onion

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tossing that

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now add tailed and Nexus

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the gap

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

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the meantime let's take

240
00:16:47,964 --> 00:16:51,631
chicken that bowl again

241
00:16:51,631 --> 00:16:58,631
need to remove the chicken

242
00:17:03,598 --> 00:17:06,731
and we're going to quickly make 
rules

243
00:17:06,731 --> 00:17:09,864
going to take some flaw these

244
00:17:09,864 --> 00:17:15,064
wonderful dressing and got that 
flower 
and then add elected

245
00:17:15,064 --> 00:17:20,131
and return all these wonderful 
ingredients back into our

246
00:17:20,131 --> 00:17:23,698
dish this chicken there

247
00:17:23,698 --> 00:17:30,131
all right we add the flour to 
the hot 
grease

248
00:17:30,131 --> 00:17:34,198
at least are that that should 
turn brown

249
00:17:34,198 --> 00:17:38,998
make sure that all the

250
00:17:38,998 --> 00:17:42,264
flower is incorporated into the

251
00:17:42,264 --> 00:17:46,464
a little more butter we can add 
that

252
00:17:46,464 --> 00:17:50,598
and we brown of lower now it 
could brown 
along

253
00:17:50,598 --> 00:17:54,698
I'm gonna cut that shock ought 
to 
proceed with this recipe

254
00:17:54,698 --> 00:17:57,898
alright we have we at now

255
00:17:57,898 --> 00:18:02,164
for to six or seven cups of 
water

256
00:18:02,164 --> 00:18:05,531
and bring that back to the ball 
we had

257
00:18:05,531 --> 00:18:08,798
back into our dish wonderful

258
00:18:08,798 --> 00:18:12,864
aromatic vegetables pork sausage 
our

259
00:18:12,864 --> 00:18:16,764
smoke sausage rather and a 
chicken

260
00:18:16,764 --> 00:18:20,398
we're going to put this on the 
back 
burner

261
00:18:20,398 --> 00:18:23,764
and let that Cook far

262
00:18:23,764 --> 00:18:27,098
one hour so I'm gonna move this 
of

263
00:18:27,098 --> 00:18:31,098
heat and bring on up

264
00:18:31,098 --> 00:18:34,098
further the gumball that has 
been 
cooking for one hour

265
00:18:34,098 --> 00:18:38,064
you can see how does developed a 
wonderful kala and

266
00:18:38,064 --> 00:18:43,298
we need now to complete that 
we're going 
to add

267
00:18:43,298 --> 00:18:48,364
one pint poise church and the 
liquid

268
00:18:48,364 --> 00:18:51,598
that came from the oysters

269
00:18:51,598 --> 00:18:55,064
little too much there were just 
at that 
much

270
00:18:55,064 --> 00:18:59,064
that you've got oh oh seven or 
eight 
minutes and I gumball

271
00:18:59,064 --> 00:19:02,098
will be complete except for one 
ingredient come back to that

272
00:19:02,098 --> 00:19:05,698
we did not a rock cream earlier

273
00:19:05,698 --> 00:19:12,698
so well add that now to a 
wonderful 
dressing

274
00:19:13,164 --> 00:19:18,098
tossed salad will be ready to 
serve so I 
put that aside

275
00:19:18,098 --> 00:19:21,564
now let's move on gumbo again 
back to 
the back burner

276
00:19:21,564 --> 00:19:25,398
let it cook that we need this 
front-burner

277
00:19:25,398 --> 00:19:30,298
and we're going to put into that 
taken i 
skillet

278
00:19:30,298 --> 00:19:37,298
and this is going to be our 
dessert 
right %uh schools here's one

279
00:19:38,298 --> 00:19:45,198
wanna melt bader and we're gonna 
put 
into that

280
00:19:45,198 --> 00:19:48,798
some nice brown sugar we got

281
00:19:48,798 --> 00:19:52,931
melt those two together son is 
that he 
comes up

282
00:19:52,931 --> 00:19:58,198
Scott melting together will have 
the 
basis

283
00:19:58,198 --> 00:20:01,798
for our desert that's going to 
be

284
00:20:01,798 --> 00:20:08,798
wonderful banana

285
00:20:10,331 --> 00:20:16,298
cut those in half and then in 
half again

286
00:20:16,298 --> 00:20:21,198
let's get this show them out

287
00:20:21,198 --> 00:20:26,864
that matter to which we want to 
add

288
00:20:26,864 --> 00:20:33,864
now toasted armor so we have 
some nice 
hole toasted almonds in that 
nice sugar

289
00:20:36,531 --> 00:20:37,264
and butter

290
00:20:37,264 --> 00:20:40,598
and we need now to add

291
00:20:40,598 --> 00:20:47,598
some bananas alright

292
00:20:49,931 --> 00:20:55,131
we've got some so we can at the 
bananas 
now we'll toss the bananas and 
that

293
00:20:55,131 --> 00:20:56,264
sugar

294
00:20:56,264 --> 00:20:59,831
as we cut at least one law and 
maybe a 
couple more

295
00:20:59,831 --> 00:21:05,231
time will permit alright

296
00:21:05,231 --> 00:21:08,298
taken get read about garbage in 
my nice 
new

297
00:21:08,298 --> 00:21:15,298
garbage disposal all their 
manual 
disposal

298
00:21:19,298 --> 00:21:22,431
and will toss these bananas

299
00:21:22,431 --> 00:21:26,664
Potter almond

300
00:21:26,664 --> 00:21:31,964
and the sugar and let those

301
00:21:31,964 --> 00:21:35,098
saute for a little while alright

302
00:21:35,098 --> 00:21:38,531
turning the heat down we have 
now 
prepared

303
00:21:38,531 --> 00:21:41,731
most about dishes so

304
00:21:41,731 --> 00:21:46,998
will serve the is go to a 
gumball first

305
00:21:46,998 --> 00:21:53,698
and let's see if I can find a 
nice yep

306
00:21:53,698 --> 00:21:57,664
a very nice dipper a large one

307
00:21:57,664 --> 00:22:00,864
gonna take gumbo with chicken

308
00:22:00,864 --> 00:22:04,698
all the Armada vegetables always 
stirs 
the sausage

309
00:22:04,698 --> 00:22:08,998
wonderful brought that developed 
in that 
nice slow cooking for

310
00:22:08,998 --> 00:22:12,231
our it's really a magnificent

311
00:22:12,231 --> 00:22:15,864
flavor so we're going to

312
00:22:15,864 --> 00:22:19,231
but this into a serving dish

313
00:22:19,231 --> 00:22:22,298
and of course all gumbel

314
00:22:22,298 --> 00:22:26,598
need rights to go whether now we 
have 
already prepared the rice

315
00:22:26,598 --> 00:22:32,264
and all we need to do is serve 
that RI

316
00:22:32,264 --> 00:22:35,298
we have a little bit left 
that'll be 
good for

317
00:22:35,298 --> 00:22:39,498
while the chef and the ship's 
helpers

318
00:22:39,498 --> 00:22:43,498
alright that's a little bit hot 
let's 
bring that on sector

319
00:22:43,498 --> 00:22:49,898
we need a serving bowl saw

320
00:22:49,898 --> 00:22:53,898
that serve our eyes in a nice 
little

321
00:22:53,898 --> 00:22:58,998
all so I gumbo

322
00:22:58,998 --> 00:23:05,998
I rice bananas will be ready 
soon will 
toss those

323
00:23:05,998 --> 00:23:10,598
again one more time an

324
00:23:10,598 --> 00:23:14,464
we need only then to repair

325
00:23:14,464 --> 00:23:19,298
ass out we have a nice little 
bowl which 
we've lined

326
00:23:19,298 --> 00:23:23,731
with some nice green leaves 
simply to 
show of potato salad

327
00:23:23,731 --> 00:23:30,731
all the better

328
00:23:31,431 --> 00:23:32,398
an

329
00:23:32,398 --> 00:23:36,831
we have almost everything 
finished 
bananas

330
00:23:36,831 --> 00:23:41,198
but we're going to go to ACh

331
00:23:41,198 --> 00:23:44,798
dining room in a few moments and 
we will

332
00:23:44,798 --> 00:23:48,331
discuss some of these foods and 
talk 
about him and

333
00:23:48,331 --> 00:23:52,898
serve some the meantime a banana 
a 
cooking nicely

334
00:23:52,898 --> 00:23:56,798
and gumbo is ready

335
00:23:56,798 --> 00:24:02,998
oh yes we have one ingredient to 
complete our gumbo I almost 
forgot and

336
00:24:02,998 --> 00:24:03,964
that is some

337
00:24:03,964 --> 00:24:07,631
green onion dip it's simply

338
00:24:07,631 --> 00:24:14,631
up I'm nice garnish up

339
00:24:17,198 --> 00:24:21,798
on the top gumbo we have our

340
00:24:21,798 --> 00:24:25,231
green onion garnish on top

341
00:24:25,231 --> 00:24:29,464
this very delightful fragrant 
chicken

342
00:24:29,464 --> 00:24:32,764
and sausage jumbo with Reuters 
we have a

343
00:24:32,764 --> 00:24:36,398
three dishes and I desert will 
do that 
in the dining room

344
00:24:36,398 --> 00:24:39,798
in the meantime we're gonna give 
you 
some other recipes

345
00:24:39,798 --> 00:24:46,798
and I'll see you in the tiny

346
00:25:11,798 --> 00:25:13,931
the

347
00:25:13,931 --> 00:25:20,931
up

348
00:25:29,031 --> 00:25:31,531
well we now have a Cajun meal 
all put 
together

349
00:25:31,531 --> 00:25:35,398
we're in the dining room and we 
gonna 
serve and enjoy this male

350
00:25:35,398 --> 00:25:38,131
so that serve a little bit %uh 
that 
we're gonna take a little bit of 
the

351
00:25:38,131 --> 00:25:39,198
white rice

352
00:25:39,198 --> 00:25:42,264
cooked earlier but that into a 
nice 
Super Bowl

353
00:25:42,264 --> 00:25:46,631
as my prices you like it depends 
on your 
personal taste add to that we're 
going

354
00:25:46,631 --> 00:25:47,564
to add

355
00:25:47,564 --> 00:25:52,898
I nice gumbo except for one 
thing gumbo

356
00:25:52,898 --> 00:25:57,098
this type is often play but with 
feel a 
feel a powder

357
00:25:57,098 --> 00:26:00,431
that's the roundups leaves at 
the 
sassafras tree

358
00:26:00,431 --> 00:26:03,598
it's a gift to the Choctaw 
Indians the 
Louisiana

359
00:26:03,598 --> 00:26:06,931
are settlers love four hundred 
years ago

360
00:26:06,931 --> 00:26:11,064
it's a wonderful flavor it has a 
very 
unique quality

361
00:26:11,064 --> 00:26:14,564
it up thickening but it also

362
00:26:14,564 --> 00:26:18,831
you have to be careful because 
if you 
could put it into boiling liquid 
it will

363
00:26:18,831 --> 00:26:20,231
string

364
00:26:20,231 --> 00:26:24,364
but we're going to sprinkle it 
on top 
now we could have done this

365
00:26:24,364 --> 00:26:27,898
at the stole but after its of 
the heat

366
00:26:27,898 --> 00:26:31,498
and once we have done that we 
want them 
to mix it in

367
00:26:31,498 --> 00:26:34,798
you can also serve a little bit 
love the 
feel a

368
00:26:34,798 --> 00:26:38,164
alongside each person's plate 
and they 
can add their own

369
00:26:38,164 --> 00:26:41,298
according to their own taste so 
wonderful flavor

370
00:26:41,298 --> 00:26:44,298
X really truly Cajun labor

371
00:26:44,298 --> 00:26:47,331
now let put a little bit love 
the

372
00:26:47,331 --> 00:26:50,498
gumbo they want to get some 
other nice 
brought some

373
00:26:50,498 --> 00:26:53,564
sausage well those are medic 
vegetables

374
00:26:53,564 --> 00:26:57,864
a nice piece of chicken and of 
course we 
want a nice plump

375
00:26:57,864 --> 00:27:01,264
moisture to go with that all 
this looks 
wonderful

376
00:27:01,264 --> 00:27:06,031
tremendous male now we going to 
serve a 
little bit ugly

377
00:27:06,031 --> 00:27:10,498
potato salad so now we're gonna 
serve 
hours on the side

378
00:27:10,498 --> 00:27:14,531
but if you're a real died in the 
world 
Cajun you'll serve it

379
00:27:14,531 --> 00:27:18,598
in ya gumbo don't laugh till you 
try it

380
00:27:18,598 --> 00:27:22,231
it's very good putting the 
potato salad 
in the gumbo

381
00:27:22,231 --> 00:27:26,098
but tonight will serve it that 
way now 
we have one more dish to serve

382
00:27:26,098 --> 00:27:29,531
and that's going to be our

383
00:27:29,531 --> 00:27:32,531
bananas and

384
00:27:32,531 --> 00:27:36,731
we need to flame lows but we

385
00:27:36,731 --> 00:27:39,898
have the the ROM is not 
available right 
now

386
00:27:39,898 --> 00:27:44,498
with flame that will open to the 
ROM and 
serve that will do that just 
before we

387
00:27:44,498 --> 00:27:45,398
eat

388
00:27:45,398 --> 00:27:47,998
the meantime one another in 
wonderful

389
00:27:47,998 --> 00:27:51,731
Cajun flavor is tabasco Tabasco 
sauce

390
00:27:51,731 --> 00:27:55,864
12 3 of four drops is plenty

391
00:27:55,864 --> 00:27:58,931
but it really gives it that kick 
in that 
wonderful flavor

392
00:27:58,931 --> 00:28:02,198
that really is truly Cajun a 
little 
white

393
00:28:02,198 --> 00:28:06,164
red wine rather to go with our 
meal a 
little French bread

394
00:28:06,164 --> 00:28:10,431
and we have a wonderful meal 
wagon 
enjoyed I hope you will too

395
00:28:10,431 --> 00:28:17,431
à bientôt!