Louisiana Gumbo - Chef Paul Style - Detailed Roux Making Tutorial

Video Description

Chicken and sausage simmered in dark roux, Cajun trinity infused broth. Remove the bone and skin from about four pounds of chicken thighs. TRINITY Two green bell pepper, one large yellow onion and three stalks of celery. All diced and mixed together. STOCK Add bones to a stock pot with a few splashes of oil and roast the bones off till browned. Add 8 cups of unsalted chicken broth to the pot with a couple of bay leaves and a heaping tablespoon of Magic unsalted Cajun seasoning. Add two cups of water. Bring to a moderate simmer. FRY CHICKEN Coat the de-boned chicken with two (2) or three tablespoons of Meat Magic seasoning. Toss the seasoned chicken in flour until well coated. Add at least another cup of flour to the chicken tossing bowl and sprinkle in another tablespoon Meat Magic. Toss chicken and seasoned flour some more. In large cast iron skillet add 3/4 to 1 inch high smoke point frying oil over medium high heat. Allow oil to heat up to frying temp. Lay the seasoned and floured thighs in the oil and turn every three to four minutes for about 15 total minutes or until the flour is browned. Remove browned chicken from skillet and set aside. ROUX Pour off all but about a cup of the frying oil, leaving the flour dregs behind in the skillet. Add in 1 to 1/2 cup of the seasoned flour from the chicken flouring bowl, whisk in well. Over medium high heat keep the roux moving. Reduce heat as the flour starts to brown and smoke some. Continue cooking roux until desired darkness, at least a milk chocolate color. Once roux is to desired color, add in 1/3 of the Trinity. Switch to a flat sided spoon to more easily keep the roux/trinity moving. Allow trinity to fry off about 5 minutes with the heat turned off on the skillet. GUMBO Add the roux to the simmering broth. Whisk the roux into the broth well. Cover and simmer at least one hour, two hours preferred. Once roux has simmered a couple of hours with the chicken broth, remove the bones and bay leaves. Add another 1/3 of the trinity. Add a good heaping tablespoon of Worcestershire sauce Add a tablespoon of Louisiana hot sauce Add 4 to 5 teaspoons of minced garlic Add a pound or two of Andouille sausage. Bring to a moderate simmer, skim scum and excess fat from top. Simmer 30 minutes to an hour. Add a cup of water to replace evaporated liquid during simmering process. Bring to a good rolling simmer. Cut the fried off chicken into bite sized cubes, put in the pot. Add the last 1/3 of the trinity. Add a couple of cups of frozen cut okra if desired. Once pot is back simmering moderately, allow chicken to cook 30-45 minutes. Taste and adjust seasoning to taste with Magic seasoning, unsalted Cajun seasoning, red pepper, black pepper, Worcestershire sauce or plain salt to taste. Serve up with rice, garnish with some green onion.