WEBVTT 00:35.298 --> 00:37.864 bonjour mes amis and welcome to gourmet cooking... 00:37.864 --> 00:41.398 welcome to our new series and I new kitchen 00:41.398 --> 00:45.131 I want to take a good look at it a beautiful kitchen and it's wonderful to 00:45.131 --> 00:46.231 work in 00:46.231 --> 00:49.664 we've got some great great new recipes and shows 00:49.664 --> 00:53.598 produce at present to you so all we're going to 00:53.598 --> 00:57.298 stock but this one today and it's going to be a Cajun recipe 00:57.298 --> 01:00.298 we're going to do a gumbo I'll 01:00.298 --> 01:03.364 which is up chicken and sausage typical 01:03.364 --> 01:08.131 Cajun typeof gumbo along with that we're going to do like potato salad 01:08.131 --> 01:12.264 up to sell goes extremely well with gumbo especially in cajun country 01:12.264 --> 01:15.631 and we'll talk about that later and I'm gonna and a meal with some 01:15.631 --> 01:19.198 flamed bananas nice interesting me I think you gonna enjoy 01:19.198 --> 01:23.564 so let's proceed with our recipes and for those %uh view that are interested 01:23.564 --> 01:27.598 the recipes all the recipes are on page five 01:27.598 --> 01:31.431 in volume 3 gourmet cooking alright 01:31.431 --> 01:34.898 let's start I gumbo is made up up chicken 01:34.898 --> 01:38.531 and sausage and always stirs so we need to get 01:38.531 --> 01:42.064 some of these things going it takes a little while to do all this 01:42.064 --> 01:46.498 I have sinned i smoke sausage in the Cajun country they use a sausage called 01:46.498 --> 01:47.898 test cell 01:47.898 --> 01:52.064 it is to smoke sausage but it's highly seasoned in the Cajun style 01:52.064 --> 01:56.031 so we want to cut te saw smoke sausage 01:56.031 --> 02:00.098 are Polish sausage whatever is your preference 02:00.098 --> 02:04.831 into approximately bite size pieces their little bit large but 02:04.831 --> 02:08.131 they'll cook down a little bit and we get those 02:08.131 --> 02:11.631 now we have one pound I'll nice 02:11.631 --> 02:15.731 smoke sausage a test so and we have some others cut here 02:15.731 --> 02:20.731 take off the garnish they want to saute that a little bit and brown it 02:20.731 --> 02:24.631 to develop its flavor and stock 02:24.631 --> 02:28.031 the cooking course we have other ingredients which will go to next 02:28.031 --> 02:31.631 I have the heat up slightly on here let's turn it even higher 02:31.631 --> 02:35.564 and will start sauteing our sausage 02:35.564 --> 02:40.364 it's going to take a few minutes for that too really come up and start 02:40.364 --> 02:41.098 browning 02:41.098 --> 02:44.098 but will stock close 02:44.098 --> 02:47.264 putting that aside we now want to go to 02:47.264 --> 02:50.498 are chicken I think we're gonna cut that chicken up 02:50.498 --> 02:53.598 now we have one nice large hand preferably a an 02:53.598 --> 02:56.731 so you wanna for a fire or even a six pound chicken 02:56.731 --> 03:01.398 hand has a lot more flavor fryer and in this dish the hand would be best 03:01.398 --> 03:06.198 we won a butcher this chicken back taking our life we go right to the wing 03:06.198 --> 03:10.331 cut off this chip and it's going to be used for another purpose 03:10.331 --> 03:13.731 and we're gonna cut the wing to pieces 03:13.731 --> 03:18.298 you all this chicken to be in small pieces 03:18.298 --> 03:21.298 so cutting our weighing 03:21.298 --> 03:25.364 we have now 03:25.364 --> 03:29.164 some wing parts we wanna take off the leg 03:29.164 --> 03:33.731 and we simply cut to the skin where the leg joins the back 03:33.731 --> 03:37.531 getting into that backbone and catch that nice little piece up 03:37.531 --> 03:41.364 chicken meat are thats in the backbone come through 03:41.364 --> 03:45.031 it breaks right there at the joint Antti simply 03:45.031 --> 03:48.431 you can pull it off or you can cut it at this point 03:48.431 --> 03:52.731 legal right through the leg and the thigh 03:52.731 --> 03:56.364 now we're gonna cut the and part in the leg of its 03:56.364 --> 04:00.364 little value and it takes place in the pot 04:00.364 --> 04:03.364 will put that in a stockpot for another purpose 04:03.364 --> 04:07.531 and in this case we want our chicken to be in small pieces 04:07.531 --> 04:11.764 so we're gonna cut are by into two pieces 04:11.764 --> 04:15.364 that stop a moment and go back to our 04:15.364 --> 04:19.064 sausage toss it so that all sides will have 04:19.064 --> 04:22.898 benefit the have a brown nicely 04:22.898 --> 04:26.498 oh what a delightful fragrance is coming from the spot 04:26.498 --> 04:30.298 now back to a chicken we need to take the other leg of 04:30.298 --> 04:33.664 and we do the same thing and you can see this goes rather quickly 04:33.664 --> 04:37.364 the first time it takes a little time but a little experience 04:37.364 --> 04:41.931 makes it very simple unite almost finds 04:41.931 --> 04:45.798 the sometimes almost fines 04:45.798 --> 04:49.964 the joint without any trouble again we want to cut off t 04:49.964 --> 04:56.598 the leg portion 04:56.598 --> 04:57.498 go through those 04:57.498 --> 05:00.531 love tendons there 05:00.531 --> 05:03.998 and we want to cut me up too much of this can we don't need that 05:03.998 --> 05:07.764 and look at this Park and hair 05:07.764 --> 05:13.964 so we now have relatively small pieces now we have the chicken breast 05:13.964 --> 05:17.798 and the back up the chicken they want to go through that breast through the rib 05:17.798 --> 05:18.498 cage 05:18.498 --> 05:21.764 well and I pull it back 05:21.764 --> 05:26.364 you see where it's joined at to other joints which simply go through 05:26.364 --> 05:29.898 and this becomes 05:29.898 --> 05:33.364 stock material here 05:33.364 --> 05:36.498 back to my small and I we simply wanna 05:36.498 --> 05:40.498 divide the brass we go right down the breastbone we break the 05:40.498 --> 05:45.331 football other wishbone in half twisting 05:45.331 --> 05:52.298 we pull out the breast bone that's also good for the stock pot so we have to 05:52.298 --> 05:53.831 entice portions abreast 05:53.831 --> 05:57.364 both the which we want to cut into two pieces 05:57.364 --> 06:00.731 and we have therefore 06:00.731 --> 06:04.264 all I chicken cut into nice 06:04.264 --> 06:08.798 manageable pieces I'll towel here 06:08.798 --> 06:15.798 that saw sausage a little bit more 06:19.764 --> 06:20.631 finishing up 06:20.631 --> 06:27.464 let's take salt and pepper and lightly 06:27.764 --> 06:31.031 salt pepper chicken 06:31.031 --> 06:35.331 I will put that aside 06:35.331 --> 06:38.564 until we're ready to saute 06:38.564 --> 06:44.798 the chicken have a nice little bowl here we can put all this and until we're 06:44.798 --> 06:45.831 ready 06:45.831 --> 06:50.064 to saute the chicken which will be very shortly 06:50.064 --> 06:54.164 in the meantime let's take this board aside 06:54.164 --> 07:00.431 cleanup we're going to take 07:00.431 --> 07:03.564 we need some nice aromatic vegetables 07:03.564 --> 07:07.064 as usual we have here what is called the Trinity 07:07.064 --> 07:10.931 of Creole cooking onions salary 07:10.931 --> 07:14.231 and bell pepper we haven't 07:14.231 --> 07:18.231 onion we've already cut half we cut it in the traditional manner 07:18.231 --> 07:22.431 by cutting it through almost through the roots them 07:22.431 --> 07:25.964 route through the route an that cutting it across 07:25.964 --> 07:29.831 what we cut the third way it quickly dices 07:29.831 --> 07:33.364 and we have nice up 07:33.364 --> 07:40.164 night onion I'll put that into our little pot 07:40.164 --> 07:44.231 we also have some garlic there it is 07:44.231 --> 07:48.364 we need to got the route and of 07:48.364 --> 07:53.798 strike it lightly Golic will come out of the shower 07:53.798 --> 07:57.231 the skin got the road and off I get 07:57.231 --> 08:00.764 I we need to crush this garlic 08:00.764 --> 08:06.631 and we do that by 08:06.631 --> 08:09.131 getting the knife real hard 08:09.131 --> 08:13.564 shopping well add that to onions saute 08:13.564 --> 08:17.231 now hot sauces browning 08:17.231 --> 08:21.331 nicely browning on the bottom lip 08:21.331 --> 08:25.498 play as there now we need to 08:25.498 --> 08:29.298 yet are other vegetables 08:29.298 --> 08:32.431 which are 08:32.431 --> 08:36.798 up 08:36.798 --> 08:40.964 salary up and bell pepper shot most 08:40.964 --> 08:47.964 this Anabelle paper up 08:48.798 --> 08:52.531 now we have a guy like 08:52.531 --> 08:57.798 partially onions sour I partially but we're going to have some 08:57.798 --> 09:02.098 and I onions the bell pepper and the celery 09:02.098 --> 09:08.531 we have parsley which were gonna add we need to chop 09:08.531 --> 09:12.598 with chopped aromatic vegetables in the meantime 09:12.598 --> 09:18.398 let removal 09:18.398 --> 09:23.064 Osaki yellow and nice 09:23.064 --> 09:28.631 dripping came from the sausage we want to 09:28.631 --> 09:35.598 saute our vegetable put the sausage 09:35.598 --> 09:39.831 decide starting with the onions and garlic we put those in 09:39.831 --> 09:45.298 of dripping put this aside 09:45.298 --> 09:50.898 now 09:50.898 --> 09:54.998 as we cook that all these nice brown Park will come up 09:54.998 --> 09:59.764 from Lee bottom of the pan adding a wonderful player 09:59.764 --> 10:02.898 the onion and the celery 10:02.898 --> 10:07.098 and the bell pepper 10:07.098 --> 10:12.798 remember we also have the colliculus thought we always thought they are 10:12.798 --> 10:14.031 aromatic vegetables 10:14.031 --> 10:17.798 to bring out their playbook and give us the base far 10:17.798 --> 10:21.098 a good gumball of this car 10:21.098 --> 10:24.264 a good do in the Criollo the Cajun 10:24.264 --> 10:31.064 manner 10:31.064 --> 10:34.898 so we've got the vegetable going and we're going to 10:34.898 --> 10:41.898 at up partially can do that now so adding up parsley 10:44.531 --> 10:49.498 to the other mer vegetables they walked out 10:49.498 --> 10:53.431 at season gonna be several first of all I cause 10:53.431 --> 10:57.331 us all up which I need to bring over here a little pep 10:57.331 --> 11:00.498 and I'm using a rather course crack 11:00.498 --> 11:03.564 up which I like very much but whatever your preference 11:03.564 --> 11:08.798 a little salt and that's not nearly as much as it looks like always looks like 11:08.798 --> 11:09.831 more 11:09.831 --> 11:13.098 on camera I need about a half teaspoon upstage 11:13.098 --> 11:16.631 I'm using some leave say I need about 11:16.631 --> 11:19.931 a half teaspoon up time 11:19.931 --> 11:23.531 maybe a little I'm a time attic so I like time 11:23.531 --> 11:26.764 and I about 11:26.764 --> 11:30.331 a half teaspoon love some dried basil 11:30.331 --> 11:34.164 obviously if you have fresh vegetables are other arabs 11:34.164 --> 11:38.531 thats all the more just remember that fresh herbs 11:38.531 --> 11:41.598 it takes twice as much to 11:41.598 --> 11:44.598 equal the dried dried a concentrated 11:44.598 --> 11:47.764 so you need to double the quantity 11:47.764 --> 11:52.131 I'll fresh herbs 11:52.131 --> 11:57.231 if the call the recipe calls for for 11:57.231 --> 12:01.598 pressure dried now we have a vegetables 12:01.598 --> 12:06.331 cooking 12:06.331 --> 12:09.231 now like probably could cook a little bit longer 12:09.231 --> 12:13.298 but in order to complete this gumbo on camera going to 12:13.298 --> 12:16.564 now this whole dish is gonna cook for another 12:16.564 --> 12:20.764 our so all this will cook thoroughly and 12:20.764 --> 12:24.631 we need to finish this on camera so 12:24.631 --> 12:28.031 adding now to our skillet 12:28.031 --> 12:33.631 a little bit a butter we want to saute a chicken 12:33.631 --> 12:37.331 are other just brown the chicken develop a little flavor 12:37.331 --> 12:40.764 and as usual a little bit of all with the Buda 12:40.764 --> 12:43.864 helped to keep the oil other bottle from burning 12:43.864 --> 12:47.298 so we get %ah 12:47.298 --> 12:51.364 butter melted all nice and hot we can now place 12:51.364 --> 12:58.364 I chicken pieces to brown so as you can see this recipe is made up 13:00.198 --> 13:04.598 three or four segments first evolved we saw te da sausage 13:04.598 --> 13:09.164 and rendered the lovely flavors from the fact and we use that 13:09.164 --> 13:12.498 to saute our aromatic vegetables 13:12.498 --> 13:17.331 now we sought a of brown 13:17.331 --> 13:21.931 some chicken so we have 3 up 13:21.931 --> 13:25.864 for critical ingredients in this dish 13:25.864 --> 13:29.198 already but 13:29.198 --> 13:33.631 chickens gonna take a few minutes so while this is going on let me just rinse 13:33.631 --> 13:34.298 my 13:34.298 --> 13:37.731 hands a little bit an using 13:37.731 --> 13:43.331 towel here 13:43.331 --> 13:46.564 way well go to %ah potato salad 13:46.564 --> 13:51.664 now update us alan course 13:51.664 --> 13:55.964 stock out where potatoes now a ball that is already with two 13:55.964 --> 13:59.431 nice potatoes we cut them into nice bite size pieces 13:59.431 --> 14:04.231 a little trick when boiling the potatoes if you've ever made potato salad 14:04.231 --> 14:09.464 and when you mix the other ingredients it crumbles and falls apart if when you 14:09.464 --> 14:12.698 ball the potatoes you put a table stool 14:12.698 --> 14:16.498 our tables half like your in the water 14:16.498 --> 14:19.498 the potatoes follows little like cross 14:19.498 --> 14:23.598 so that when you mix them in the other vegetables like retain their taste 14:23.598 --> 14:26.731 it's a very interesting little trick I learned in it played 14:26.731 --> 14:31.231 from blowjob yuliana blue Jiali with whom i did some studies 14:31.231 --> 14:36.098 now we need to make make sure our 14:36.098 --> 14:39.764 mayonnaise and we have 14:39.764 --> 14:42.931 some Dijon mustard 14:42.931 --> 14:46.431 are yellow mustard a few far a 14:46.431 --> 14:49.598 tablespoon I'll white wine vinegar 14:49.598 --> 14:54.331 and a half cup cream 14:54.331 --> 14:58.531 now let's stop a minute go over to our chicken 14:58.531 --> 15:05.531 and let's see if we can turn it all it's beginning to brown eyes 15:11.098 --> 15:17.131 affair fall makes it even easier the letter not checking all 15:17.131 --> 15:24.131 and brown and on the other side 15:26.664 --> 15:29.998 and then we'll proceed with the rest about a recipe for the gumbo in the 15:29.998 --> 15:31.398 meantime 15:31.398 --> 15:35.164 let's take us alan mixing those ingredients with a little salt and 15:35.164 --> 15:39.864 pepper add up 15:39.864 --> 15:46.864 a little salt going to add some chopped celery 15:47.564 --> 15:51.064 about three of four star 15:51.064 --> 15:56.298 up the cell let's make that all well together going to add 15:56.298 --> 16:02.131 some nice hardball a and we need to cut those up 16:02.131 --> 16:06.131 9 this case I'm using a nice little device that allows me to cut these days 16:06.131 --> 16:07.198 and nights in 16:07.198 --> 16:10.531 six-part so well do that an RA 16:10.531 --> 16:13.798 you can cut those further if you like I happen to like 16:13.798 --> 16:17.798 large parts a well-planned that together 16:17.798 --> 16:21.198 by add 16:21.198 --> 16:24.398 a little chopped green onion 16:24.398 --> 16:29.064 tossing that 16:29.064 --> 16:36.064 now add tailed and Nexus 16:36.964 --> 16:41.998 the gap 16:41.998 --> 16:44.364 we'll come back to this and do that a law 16:44.364 --> 16:47.964 the meantime let's take 16:47.964 --> 16:51.631 chicken that bowl again 16:51.631 --> 16:58.631 need to remove the chicken 17:03.598 --> 17:06.731 and we're going to quickly make rules 17:06.731 --> 17:09.864 going to take some flaw these 17:09.864 --> 17:15.064 wonderful dressing and got that flower and then add elected 17:15.064 --> 17:20.131 and return all these wonderful ingredients back into our 17:20.131 --> 17:23.698 dish this chicken there 17:23.698 --> 17:30.131 all right we add the flour to the hot grease 17:30.131 --> 17:34.198 at least are that that should turn brown 17:34.198 --> 17:38.998 make sure that all the 17:38.998 --> 17:42.264 flower is incorporated into the 17:42.264 --> 17:46.464 a little more butter we can add that 17:46.464 --> 17:50.598 and we brown of lower now it could brown along 17:50.598 --> 17:54.698 I'm gonna cut that shock ought to proceed with this recipe 17:54.698 --> 17:57.898 alright we have we at now 17:57.898 --> 18:02.164 for to six or seven cups of water 18:02.164 --> 18:05.531 and bring that back to the ball we had 18:05.531 --> 18:08.798 back into our dish wonderful 18:08.798 --> 18:12.864 aromatic vegetables pork sausage our 18:12.864 --> 18:16.764 smoke sausage rather and a chicken 18:16.764 --> 18:20.398 we're going to put this on the back burner 18:20.398 --> 18:23.764 and let that Cook far 18:23.764 --> 18:27.098 one hour so I'm gonna move this of 18:27.098 --> 18:31.098 heat and bring on up 18:31.098 --> 18:34.098 further the gumball that has been cooking for one hour 18:34.098 --> 18:38.064 you can see how does developed a wonderful kala and 18:38.064 --> 18:43.298 we need now to complete that we're going to add 18:43.298 --> 18:48.364 one pint poise church and the liquid 18:48.364 --> 18:51.598 that came from the oysters 18:51.598 --> 18:55.064 little too much there were just at that much 18:55.064 --> 18:59.064 that you've got oh oh seven or eight minutes and I gumball 18:59.064 --> 19:02.098 will be complete except for one ingredient come back to that 19:02.098 --> 19:05.698 we did not a rock cream earlier 19:05.698 --> 19:12.698 so well add that now to a wonderful dressing 19:13.164 --> 19:18.098 tossed salad will be ready to serve so I put that aside 19:18.098 --> 19:21.564 now let's move on gumbo again back to the back burner 19:21.564 --> 19:25.398 let it cook that we need this front-burner 19:25.398 --> 19:30.298 and we're going to put into that taken i skillet 19:30.298 --> 19:37.298 and this is going to be our dessert right %uh schools here's one 19:38.298 --> 19:45.198 wanna melt bader and we're gonna put into that 19:45.198 --> 19:48.798 some nice brown sugar we got 19:48.798 --> 19:52.931 melt those two together son is that he comes up 19:52.931 --> 19:58.198 Scott melting together will have the basis 19:58.198 --> 20:01.798 for our desert that's going to be 20:01.798 --> 20:08.798 wonderful banana 20:10.331 --> 20:16.298 cut those in half and then in half again 20:16.298 --> 20:21.198 let's get this show them out 20:21.198 --> 20:26.864 that matter to which we want to add 20:26.864 --> 20:33.864 now toasted armor so we have some nice hole toasted almonds in that nice sugar 20:36.531 --> 20:37.264 and butter 20:37.264 --> 20:40.598 and we need now to add 20:40.598 --> 20:47.598 some bananas alright 20:49.931 --> 20:55.131 we've got some so we can at the bananas now we'll toss the bananas and that 20:55.131 --> 20:56.264 sugar 20:56.264 --> 20:59.831 as we cut at least one law and maybe a couple more 20:59.831 --> 21:05.231 time will permit alright 21:05.231 --> 21:08.298 taken get read about garbage in my nice new 21:08.298 --> 21:15.298 garbage disposal all their manual disposal 21:19.298 --> 21:22.431 and will toss these bananas 21:22.431 --> 21:26.664 Potter almond 21:26.664 --> 21:31.964 and the sugar and let those 21:31.964 --> 21:35.098 saute for a little while alright 21:35.098 --> 21:38.531 turning the heat down we have now prepared 21:38.531 --> 21:41.731 most about dishes so 21:41.731 --> 21:46.998 will serve the is go to a gumball first 21:46.998 --> 21:53.698 and let's see if I can find a nice yep 21:53.698 --> 21:57.664 a very nice dipper a large one 21:57.664 --> 22:00.864 gonna take gumbo with chicken 22:00.864 --> 22:04.698 all the Armada vegetables always stirs the sausage 22:04.698 --> 22:08.998 wonderful brought that developed in that nice slow cooking for 22:08.998 --> 22:12.231 our it's really a magnificent 22:12.231 --> 22:15.864 flavor so we're going to 22:15.864 --> 22:19.231 but this into a serving dish 22:19.231 --> 22:22.298 and of course all gumbel 22:22.298 --> 22:26.598 need rights to go whether now we have already prepared the rice 22:26.598 --> 22:32.264 and all we need to do is serve that RI 22:32.264 --> 22:35.298 we have a little bit left that'll be good for 22:35.298 --> 22:39.498 while the chef and the ship's helpers 22:39.498 --> 22:43.498 alright that's a little bit hot let's bring that on sector 22:43.498 --> 22:49.898 we need a serving bowl saw 22:49.898 --> 22:53.898 that serve our eyes in a nice little 22:53.898 --> 22:58.998 all so I gumbo 22:58.998 --> 23:05.998 I rice bananas will be ready soon will toss those 23:05.998 --> 23:10.598 again one more time an 23:10.598 --> 23:14.464 we need only then to repair 23:14.464 --> 23:19.298 ass out we have a nice little bowl which we've lined 23:19.298 --> 23:23.731 with some nice green leaves simply to show of potato salad 23:23.731 --> 23:30.731 all the better 23:31.431 --> 23:32.398 an 23:32.398 --> 23:36.831 we have almost everything finished bananas 23:36.831 --> 23:41.198 but we're going to go to ACh 23:41.198 --> 23:44.798 dining room in a few moments and we will 23:44.798 --> 23:48.331 discuss some of these foods and talk about him and 23:48.331 --> 23:52.898 serve some the meantime a banana a cooking nicely 23:52.898 --> 23:56.798 and gumbo is ready 23:56.798 --> 24:02.998 oh yes we have one ingredient to complete our gumbo I almost forgot and 24:02.998 --> 24:03.964 that is some 24:03.964 --> 24:07.631 green onion dip it's simply 24:07.631 --> 24:14.631 up I'm nice garnish up 24:17.198 --> 24:21.798 on the top gumbo we have our 24:21.798 --> 24:25.231 green onion garnish on top 24:25.231 --> 24:29.464 this very delightful fragrant chicken 24:29.464 --> 24:32.764 and sausage jumbo with Reuters we have a 24:32.764 --> 24:36.398 three dishes and I desert will do that in the dining room 24:36.398 --> 24:39.798 in the meantime we're gonna give you some other recipes 24:39.798 --> 24:46.798 and I'll see you in the tiny 25:11.798 --> 25:13.931 the 25:13.931 --> 25:20.931 up 25:29.031 --> 25:31.531 well we now have a Cajun meal all put together 25:31.531 --> 25:35.398 we're in the dining room and we gonna serve and enjoy this male 25:35.398 --> 25:38.131 so that serve a little bit %uh that we're gonna take a little bit of the 25:38.131 --> 25:39.198 white rice 25:39.198 --> 25:42.264 cooked earlier but that into a nice Super Bowl 25:42.264 --> 25:46.631 as my prices you like it depends on your personal taste add to that we're going 25:46.631 --> 25:47.564 to add 25:47.564 --> 25:52.898 I nice gumbo except for one thing gumbo 25:52.898 --> 25:57.098 this type is often play but with feel a feel a powder 25:57.098 --> 26:00.431 that's the roundups leaves at the sassafras tree 26:00.431 --> 26:03.598 it's a gift to the Choctaw Indians the Louisiana 26:03.598 --> 26:06.931 are settlers love four hundred years ago 26:06.931 --> 26:11.064 it's a wonderful flavor it has a very unique quality 26:11.064 --> 26:14.564 it up thickening but it also 26:14.564 --> 26:18.831 you have to be careful because if you could put it into boiling liquid it will 26:18.831 --> 26:20.231 string 26:20.231 --> 26:24.364 but we're going to sprinkle it on top now we could have done this 26:24.364 --> 26:27.898 at the stole but after its of the heat 26:27.898 --> 26:31.498 and once we have done that we want them to mix it in 26:31.498 --> 26:34.798 you can also serve a little bit love the feel a 26:34.798 --> 26:38.164 alongside each person's plate and they can add their own 26:38.164 --> 26:41.298 according to their own taste so wonderful flavor 26:41.298 --> 26:44.298 X really truly Cajun labor 26:44.298 --> 26:47.331 now let put a little bit love the 26:47.331 --> 26:50.498 gumbo they want to get some other nice brought some 26:50.498 --> 26:53.564 sausage well those are medic vegetables 26:53.564 --> 26:57.864 a nice piece of chicken and of course we want a nice plump 26:57.864 --> 27:01.264 moisture to go with that all this looks wonderful 27:01.264 --> 27:06.031 tremendous male now we going to serve a little bit ugly 27:06.031 --> 27:10.498 potato salad so now we're gonna serve hours on the side 27:10.498 --> 27:14.531 but if you're a real died in the world Cajun you'll serve it 27:14.531 --> 27:18.598 in ya gumbo don't laugh till you try it 27:18.598 --> 27:22.231 it's very good putting the potato salad in the gumbo 27:22.231 --> 27:26.098 but tonight will serve it that way now we have one more dish to serve 27:26.098 --> 27:29.531 and that's going to be our 27:29.531 --> 27:32.531 bananas and 27:32.531 --> 27:36.731 we need to flame lows but we 27:36.731 --> 27:39.898 have the the ROM is not available right now 27:39.898 --> 27:44.498 with flame that will open to the ROM and serve that will do that just before we 27:44.498 --> 27:45.398 eat 27:45.398 --> 27:47.998 the meantime one another in wonderful 27:47.998 --> 27:51.731 Cajun flavor is tabasco Tabasco sauce 27:51.731 --> 27:55.864 12 3 of four drops is plenty 27:55.864 --> 27:58.931 but it really gives it that kick in that wonderful flavor 27:58.931 --> 28:02.198 that really is truly Cajun a little white 28:02.198 --> 28:06.164 red wine rather to go with our meal a little French bread 28:06.164 --> 28:10.431 and we have a wonderful meal wagon enjoyed I hope you will too 28:10.431 --> 28:17.431 à bientôt!