Chicken & Sausage Gumbo
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- Опубликовано: 12 сен 2024
- Hey guys Captain Coby is back with a new video that's been requested for a while now. Hope y'all enjoy this gumbo video and try it out using jar roux. Keep on cooking and I'll see y'all in the kitchen!
Hello Captain! I live up in Chicago and made gumbo for all my friends based on your recipe. And I made potato salad based on your other video. They were both absolutely delicious. I was even able to find tasso and andouille up here from a butcher shop run by a Cajun from Lafayette!
Thanks again for all these videos, hope you had a great new years.
@tubz that’s awesome!! I love hearing that! It’s my goal to get everyone cooking Cajun! Please keep trying the recipes and let me know how they turn out! If you don’t mind would you ask the butcher if he would be interested in selling Captain Coby’s Cajun Seasoning in his shop I think he would love it!! Thanks for watching and commenting
Keep cooking and I’ll see you in the kitchen
Loved watching you and your son make gumbo! He looks just like you. I learn something new every time I watch you cook.
Thank you Kristin now you know what I looked like when I was 20! Lol I’m glad you are learning that’s my intention of the videos for everyone to learn Cajun cooking!!
That’s a great idea about putting the chicken in the oven. It gives you time to do all the prep work.
Absolutely @beauK2166 and it helps keep you chicken together when letting all the flavors come together! Thanks for watching bro!
DON'T KNOW IF Y'ALL EVER TRIED USING ROTISSERIE CHICKEN IT IS A BOMB. A WHOLE DIFFERENT FLAVOR TO A GUMBO. I LOVE GUMBO MY SON-IN-LAW'S FROM MOBILE ALABAMA AND HE MAKES A SMOOTH SILKY GUMBO IT IS SO GOOD I JUST RAN ACROSS YOU GUYS I'M SUBSCRIBING AND I THINK I'M GOING TO BE TRYING SOME OF THESE RECIPES YOU ALL GOT
Thank you for subscribing @jakestrother9032 one of my Chiefs would use Rotisserie Chicken but I never tried it! May have to now! Thanks for watching brother keep cooking and I’ll see you in the kitchen
I’ve got an easy way to add more roux if you’re a ways into your cooking…I take a deep strainer and a whisk…the bottom of the strainer is in the liquid in your pot. Put a glob of the roux in the strainer and whisk like hell…this eliminates any possibility of roux clumps!
Never thought of that @doghouseRMV I’ll have to check that out!! Thanks for the tip and thanks for watching
Looks great brother 👌 I'm from Texas and I was taught by my fiancée dad on how to cook a roux. It definitely takes time so I understand the roux in a jar. I definitely have alot to learn but i love to cook. I definitely love the heritage here. I'm so glad my son and daughter get to grow up here. We live close to Gonzales Louisiana.
Ford4life73 this place is definitely rich in culture from our music to our food! I’m glad your kids are growing up here too!! I did a simple gumbo for the beginner and for the average person! It’s easy and really good! But I do have 3 possibly 4 different gumbos coming out soon and we will be coming with it! Stay tuned my friend!!
I found your channel on your creamy
Potato salad yummy , now your gumbo what a great you are!!! NEW SUBSCRIBER FROM JACKSONVILLE!
CookingWith Tonya thank you for subscribing! A lot of people dident think doing sides like potato salad would do well but I see it got me at least 1 subscriber!! Lol try the gumbo and let me know how it comes out!!
Thank you ! For both yall service in military! I appreciate yall! Thanks for showing us how to do Louisiana style meals! I love it! I'm from Louisiana also!
Thank you Crystal I hope you enjoy the gumbo we have a lot more to share with y’all stay tuned
Good video and good cooking. I'm going to attempt this for my first time all the way over here in California. Love the father son combo.
Thank you Jason! Good luck and please let me know how it turns out!!!
@@captaincobyscajuncooking6144 It came out really good. I used the bake the flour in the oven trick because we don't have those instant roux products here. Putting the mustard on the chicken gave it good flavor. Gumbo or jambalaya are not as common here, so this was a real treat. Thank you for sharing your recipe. Next time I got to feed a big group of people I got this under my belt.
@jasonjjj27 that’s so awesome! That makes me happy! I go to RUclips to learn how to do things I’m glad I can help other people!! Keep cooking and see you in the kitchen!
Omg I love y’all so much! Happy vets day to you both!
Thank you Seth! We love y’all back!!
DAMN CEST BON CUZ CAPTAIN COLBY POULET SAUCISSE POUVONS-NOUS ROULER TROP LAFAYETTE AUSSI PROFITER D'UN BOL OU 2 DANS LE FUTUR
Faites-le-moi savoir à l'avance et je cuisinerai ce que vous voulez !
We’ve just had dam filling rain for our yabbies down under here in Oz where I am,been 5 years waiting. Just ordered dam stock crawfish so I’m gunna get some captain Coby seasoning online.👍🏻
Awesome Mr Steve you gonna love it!!
I let mine foam up 10 times so it can come together and that takes about a hour i believe the foaming does something
lol me too! mine foams up all the time usually because I put the lid on it with out thinking!! I’ll see yall next week!!
Awesome thank y’all so much for y’all service sir
Thank you Bryant! I see your a firefighter! Thank you for your service and stay safe out there!!
Looks good, ty for sharing!
Anytime @greattsunami6092 thank you for watching!!
Yall need to put a link for the flat blade serving spoons. I moved from Ville Platte to Saint Tammany parish, AND HAWG LAWDY, these people use way too much salt, and only salt. PLEASE demonstrate your Cap Products over here because Ah aint got the money to show these 'Taste Bud Challenged' people the real spice of ACADIANA. Please help Saint Tammany parish Evolve to a TRUE Acadian Palate!, PLEASE. We LOVE CAP!
lol my mom lived in Slidell for a few years! I know exactly what you are talking about! I’m working on getting in the stores as we speak hopefully by the beginning of next year we will make that happen!!
What temperature..do you set the oven for the chicken😊
400 @brianbroussard8590 let me know how it comes out! Thanks for watching
I dont ever put nothing but dark meat in my gumbo unless someone else is comming to supper that likes white meat
Dark meat is the best by far!!
Looks good! How much liquid with that half jar of roux?
Griffin not 100% sure on the size of that pot but it’s a pretty large pot! And we fill it half way with water when we add the roux! When you add your chicken and sausage it’s gonna fill your pot up!!
What temp do you keep your roux at for that hr?
@jjman1982 I cook the roux on high for at least an hour! You need to keep that water at a rolling boil so all the little pieces of roux can tumble and dissolve!! the water and roux must become one!
Hope that helps!
Can you tell me about the pan you baked your chicken in?!
@altafaul6852 it’s just an old pan we’ve had at the fire station since 1981! Do know much about it! Sorry! thanks for watching and Merry Christmas
*dont
Aw Cap, All of Acadiana knows tumatuhs in a Gambo is nottin' but wrong along with celery, yeah! 💯💯🤢🤢😁😁
I’m trying to tell um!! Lol