It took 5 generations to perfect this GUMBO recipe

Video Description

This gumbo recipe is the most requested recipe that people have asked me for. 5 generations of cooking gumbo have gone into this one recipe. For the first time ever I'm going to show you exactly how to make this. The full recipe is below! Let's dive in! Family Style Gumbo: Makes a 17qt magnalite pot This chicken and sausage should be lighter in color than most gumbos but as hearty as you want to make it. The broth is barely thickened by the roux making this style of gumbo more on the “soup” side than a “stew” thickness, and therefore lighter by nature. Chef tip: make sure you buy the best smoked sausage available. The sausage is the main seasoning component in this gumbo. - 10 leg and thigh quarters (post stock), pulled from the bone in large chunks and cooled - 1.5 lb of cleaned cut chicken gizzards - 1.5 lb smoked duck sausage - 1.5 lb hog andouille - 3/4 cup oil - 1 cup AP flour - 3 cups diced onion - 2 cup diced green bell pepper - 1 cup diced celery - 4 cloves minced garlic - 12 quarts of chicken stock (in this video I used homemade chicken broth fortified by homemade pork stock) - 3 bay leaf - 2 green onions, thinly sliced, greens and whites separated - 1/2 cup of fine chopped Italian leaf parsley - Salt and pepper to taste - 1-2 eggs per person - hot sauce (optional) 1. In a cast iron pot, heat oil over medium-high heat. Whisk in flour, stirring constantly (with a wooden roux paddle) on low heat until a brown cajun roux is achieved. The color is similar to peanut butter. 2. Add hog andouille to the hot roux and cook for 10 minutes on low heat 3. Stir in onions and garlic and cook for 10 minutes on low - medium or until onions begin to caramelize 4. Stir in bell peppers and celery and cook for an additional 10 minutes on medium heat 5. Add hot chicken stock slowly to the mixture stirring the entire time. Bring up to a simmer 6. Add clean gizzards, smoked duck sausage, whites of green onion and bay leaves 7. Keep on a simmer until the gizzards are fully tender 8. Once gizzards are tender, add pulled chicken meat and tops of green onions. 9. Taste for seasoning and adjust with salt and pepper. 10. Simmer mixture for another 30 minutes, stirring occasionally but being careful to to break up the chicken too much 11. Re- Season with salt and pepper if necessary, add your chopped parsley. 12. In a separate pot, transfer some of your gumbo so that you can cook eggs separate from the main batch of gumbo. 13. Bring the transferred gumbo to a simmer. Crack your eggs carefully into the simmering gumbo giving enough space for the gumbo to simmer around each egg. 14. Keep your gumbo at a low simmer and cover with a lid. After 6 minutes your eggs will be “soft poached” and at 10 minutes you eggs will be “hard poached”. Never stir during this duration 15. Once the eggs are cooked to your liking, serve immediately over white rice preferably with a side of potato salad. Stir The Pot Videos: Spending $200 on Facebook Marketplace food https://www.youtube.com/watch?v=w_vELKOTJSo&list=PLi2deVDdbh99b5mVmn5BA1mIRJxnU5lrJ Award winning Chef's secret to the CRISPIEST onion ring https://www.youtube.com/watch?v=p1sbnygMv1g&list=PLi2deVDdbh9-5eYN_qfbLroffK_5q2o5K Award winning chef's secret to the BEST burger https://www.youtube.com/watch?v=hHDMiCYrD1g&list=PLi2deVDdbh9_tETbWsiTlaGBBEWNgNtFa This SECRET ingredient makes the World's BEST fried chicken https://www.youtube.com/watch?v=NzaDidHWCaY&list=PLi2deVDdbh9_B8pRgRCGowhVFo-BlfJ2a Cooking chicken legs the CAJUN way https://www.youtube.com/watch?v=41rL2-Iwh-Y&list=PLi2deVDdbh9_B8pRgRCGowhVFo-BlfJ2a Check out our website: https://www.jeanpaulbourgeois.com/ Products we use: https://www.amazon.com/shop/chefjean_paul Follow me: Instagram: https://www.instagram.com/chefjean_paul/?hl=en Facebook: https://www.facebook.com/profile.php?id=100057845897269 TikTok: https://www.tiktok.com/@chefjean_paul #Gumbo #Recipe #StirThePot