Chicken and Sausage Gumbo With Perfect Potato Salad | 50 States, 50 Plates | Louisiana
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- Опубликовано: 4 апр 2023
- The perfect homemade chicken and sausage gumbo needs to be served with some incredible southern-style potato salad.
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Chicken and sausage gumbo recipe:
Cajun Roux + veggies
1 cup + 3tbsp (120G) all-purpose flour
1 cup (236 ml) peanut oil
1 large yellow onion medium diced
3 sticks of celery medium diced
1 large green bell pepper medium diced
Gumbo:
Roux and vegetables from above
1 whole chicken roasted with meat picked off
1 whole chicken carcass roasted and simmered with 1 gallon of water
1 1/2 pounds of andouille sausage
7 garlic cloves minced
1 Jalapeño or Serrano pepper with a slit in it
3 quarts of homemade chicken stock
2 tsp fresh ground black pepper
1 tsp kosher salt
2 tsp cajun seasoning
4 tsp hot sauce
1/2 tsp cayenne pepper
Serve with long-grain white rice
Sliced green onions for garnish
Southern Potato salad:
2 pounds Yukon gold potatoes
5 hard-boiled eggs
1 medium yellow onion diced
1 green pepper diced
2 celery stalks
1 cup mayonnaise
1/4 cup yellow or creole mustard
2 tbsp apple cider vinegar with 2 tsp white sugar
2 tsp Louisiana hot sauce
1 tsp salt
1 tsp cajun seasoning
Spring onions to garnish
Almost Hard-Boiled Eggs:
10 eggs cooked in simmering water for 11 minutes
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I had a lot a fun with this Gumbo recipe from Louisiana, I've spent a few years working for chefs from New Orleans during my cooking career in restaurants so cajun and creole cooking will always hold a special place in my heart... HAPPY COOKING MY FRIENDS!!
whats up dude@!@
If you do a Cuban sandwich for Florida, you HAVE to make REAL Cuban bread. Lard, palm fronds, & all. No French baguettes.. 😅
Literally hit the 👍as SOON as the vid played.
One my favorite food guys, doing My own food??! Im IN.
Now LesGO! (Hands slap the counter)
Should try stalekracker's "Dats Money Dude" seasoning
Please for the love of all holy do NOT make a Cuban for Florida!! Florida isn't Miami! Let's do Gator!
Sonny, I'm from Louisiana. That gumbo looked amazing and I bet tasted amazing. I know everyone in this great state cooks their gumbo differently just like they all cook Crawfish differently. Next time if you cook this again get the Roux to the color of Chocolate and make sure you add everything to the Roux before adding stock because it has the flavor holding capacity.( andoullie and browned chicken) you will taste a difference I promise. Again I love your channel and hopefully one day would get to meet or taste some of your culinary creations. I really need to video my cooking from this great State. It super inspiring for people to see such amazing food.❤❤❤
He did add the veggie to the roux before adding stock though
@@jerrylewis4724 yes he did.😁 Everything looked amazing.
@ThatDudeCanCook yes I saw. I think I just typed with out rereading it and taken that out.. ment add meats after veggies cooked down then stock. You did awesome. Can't wait to see what other states have too offer.❤️
Don’t they use the fat from the sausage to make the roux too as opposed to oil? I watch stale cracker and i think that’s how he does it
@Mayor McCheese different parts of the state cook it differently due to what was available at the time of making it. Stalecracker is from middle of the state where my family is from the outskirts of New Orleans and even everyone around here makes it different. My dad makes a green Gumbo where it's some sort of smoke product with Many different greens in the pot then filled with stock. It's Crazy how just a few miles and you can get so many varieties of Gumbo in the state of Louisiana.
Also..born and raised in New Orleans..have never put a egg in my gumbo lol. Now putting a nice plop of potatoe salad in it..thats where it's at 😊
No eggs, ever, not in gumbo and not in potato salad!
Yeah this is craziness. No eggs period. And where the hell’s the okra?? It’s crucial to the proper texture and “gumbo” is literally an African word for okra 😂 🤦♂️
bORN AND RAISED IN NEWORLEANS THIS IS NOT GUMBO...
@@24kachinain Texas we love eggs in our potato salad. If you’ve never done it that way I highly suggest you try it. Was never a fan of boiled eggs growing up, but when my momma put them eggs in that potato salad I tore it up 😋
Y’all put the potato salad into ur bowl of gumbo ???? In Texas we like our potato salad chilled so it’s usually cold., I can’t imagine putting our cold potato salad in some nice n hot gumbo !! Lol
Times are indeed changing when the world knows about gumbo "with" potato salad. Coming from south Louisiana, this is so cool and interesting to me. Especially since I still run into people from here that never grew up with or heard of this combo.
I’ve never seen someone do it either but I’ve lived long enough to know you should try it. I’ve heard that you put a scoop or two, IN THE GUMBO! 😂 A Greek restaurant that I used to go to for gyros, they put a scoop of potato salad in the Greek salad. Ho. Lee. Sheet. Made I. Heaven!
I'm from Poland and we love all the ingredients, maybe some would prefer less of the spice. My father used to cook spicy though, so I would totally dig into this stuff. I will try to come up with my own version soon. I live in China, so it's not easy to get smoked sausage here. Peace!
Here’s my hack to this…store bought rotisserie chicken.
I can’t argue with that one!
@@thatdudecancookif you don't make B banana pudding for Tennessee I will be extremely disappointed
Careful though, store bought can bring a lot of salt and ruin your dish if you’re not careful.
@@DanOForDictator Fair, but around me they don’t seem all that salty. We even have a gas station chain here in the Midwest that has way above average food, for a gas station. Idk if their is a secret war going on for best rotisserie chicken or what, but it’s pretty easy to get one for $5-6. I use them for making other things other than just eating them straight up so I just don’t add extra salt usually.
So wait, store bought rotisserie but then still make the stock using the carcass or do the bullion thing?
There are all sorts of subtle gems in these videos. Like calling the stem of the onion the “tail”
Sonny is fearless. He wants to do the best of 50 states, he goes all in on complex recipes, and never says "Oh, this isn't authentic, I'm not a real Louisiana chef." He doesn't present a quick-an-easy "half-fast" version. He figures out how it's done and he shows us how to do it right! You have to put in the work, babes! Thank you Sonny!
I'm from Texas but gumbo is probably my favorite dish to make, you can do it so many different ways.
I make it fairly often so I always cook the roux ahead of time in the oven, so much easier.
This is the first I’ve heard of this. Can you explain ?
@akharder658 375 degree oven, pop the roux in stirring every 40 minutes or so. Will take a 2-4 hours depending how dark you want it. Foolproof way to make a roux, it will never burn like it can so easily on the stove top.
It'll keep indefinitely for whenever you need it.
Yessir... best thing about gumbo? "Anything That Crawls, Slithers, Swims Or Flies."
I like to add worcestershire, a can of lager, a few bay leaves, and a diced jalepeno without most of the seeds in my gumbos. This video was great!
I ALWAYS wonder what the neighbours think when he's filming the fridge smash clips
had a family from louisiana make gumbo and i had it for the first time. They told me to add the potato salad into the gumbo and my mind was blown with how good it was.
I like my gumbo by itself but putting the potato salad in the gumbo is pretty good. My wife wont eat it any other way.
Is the potato salad in place of rice? Or do you add both?
Potato salad on the bottom, gumbo on top. Tastes so good in the same bowl.
Very good I'm glad you toned down the anti-celery propaganda.
Ohhh i like this series, 50 states, 50 plates its awesome!
That opening move with the knife and potato was slick.
"NEVER WALK AWAY FROM THE ROUX." - Isaac Toups
Fr the best cooking channel on yt rn
Safest way to make a dark roux that doesnt burn is to cook it in the oven. Heat the oven to 375, get the roux going and cook it in the oven until its the color you want. You can get melted chocolate roux without a hint of burning by doing it this way.
My favourite egg-peeling trick: Drop the eggs in the ice bath, just long enough so you can handle them, crack the shells all around, then *drop the eggs back in the water bath.* Just a few seconds is enough for the water to get in under the shell. Then peel the eggs in the water to wash off all the little shell fragments. So easy. So fast.
Tony "Sah-shuh-rey's"
My uncle (from Eunice) taught me to make gumbo: fry the sausage and chicken (seasoned with Tony's) before adding to a pot of warm chicken stock. Then, use the drippings/fond and more oil with flour to make our rue (which is as dark as milk chocolate... of darker). Then add the veggies, and then toss it into the pot. Season with Tony's to taste. (Slap Yo Mama's is good, too).
Eggs go in the potato salad. Not the gumbo. Maybe they do that in New Orleans but they also "blacken" food and as far as I know, we try to not burn our food.
Lol, that 80s intro music cracks me up every time 😂
Great job pairing the gumbo with the potato salad (I actually put rice first in the bowl, then potato salad, then baptize it with the gumbo).
Couple pointers though.
1. Flour to oil ratio was off a little - too much oil/not enough flour. The consistency should be more paste like.
2. You should just boil the chicken all day to get peak broth flavor.
3. Add the roux to the boiling broth
4. Go just a little darker on your roux. Like almost red brown.
5. Paul Prudhomme is the gumbo master - he has some great advice on this.
Love what you’re doing man! Keep it up.
The sound the egg made when you dropped it 😂
Sonny,
As a native New Orleanian, I say - Well Done! You did a great job representing NOLA. I believe it’s time for me to make some gumbo.
Lol, if you were a native New Orleanian, you would be horrified, not delighted 😂
Dude's got a ping pong table and drum set in his living room, love it!
Who doesn't like eating? At 72, eating is the only thing that is still as good as anything from all my life. Eating. Yes. That dude can cook.
Nice electronic drum kit I like to see a scene where you play it I'm always a fan of electronic drum kits 👍
These videos are what continue to make me keep cooking! Thanks!
I have a flat sauce whisk, so when I make the roux, I crank the heat up to high and whisk constantly. Deep brown in under 15 minutes, but it is a risky game I’m playing haha
What about the file powder? No okra?
Came to ask the same...
Thank you for sharing that you prefer your potatoes a little over cooked than otherwise.
Yo, that looks money as hell. And the potato knife shuffle was some tiger woods type shite right there. My man!
Slap Ya Mama is made in my home town. Here are a few tips if you are trying to get an actual authentic Cajun gumbo.
Roux: While you are correct that you don't use butter, traditionally it is made with lard (or bacon grease in a pinch). You also need to get it darker, the color of a heresy bar. The longer you take to cook your roux and the darker it gets (without burning), the richer and deeper the flavor it provides.
Veg: You are missing green onions and parsley. That actual holy trinity has marsh parsley, to get a flavor similar to it from store bought ingredients you need both celery and parsley. The green peppers should actually be Louisiana Bells, but they are almost impossible to find if not growing them yourself. And the onions traditionally used were whole wild green onions, with both the tops and whites chopped up. All things that grew wild in central Louisiana.
Stock & Chicken: You are making a stock when making gumbo. Don't make (or buy) a stock, cut up a whole chicken, sear it, and add it to the pot.
Sausage: Always always always brown your sausage before adding it. Cajuns use smoked sausage rather than andouille in gumbo. However to us it is a different product (large casing, very course ground, smoked longer) and 99.99% of what is called andouille outside the Cajun area we would call smoked sausage.
Time: Gumbo should simmer for at least 3 hours, if not 4 or more. This long slow cook is key to extracting and blending the flavor of all the ingredients together.
Eggs: Traditionally the eggs are cooked in the gumbo. There are two schools of thought on this. Some will crack and drop the eggs in during the last 10~15 minutes of cooking, while some will add the whole egg (still in the shell) in for the last 15 minutes. Ether way, it imparts flavor from the gumbo into the egg.
Thickener: Without this you have not made a gumbo. For a summer gumbo you use okra, while for a winter gumbo you use gumbo file.
Finally, someone who does right by Gumbo. I definitely would sear the sausage first and gone a bit darker with the roux, but otherwise, this Louisianian approves! Although ive never heard of eggs in gumbo lol. Oh yeah and alsooo, potato salad IN the gumbo instead of rice- next level
Agreed. And yeah, never heard of boiled eggs in gumbo.
Same. My family's from Acadiana and we never had eggs.
Came to say this exactly.. minus the eggs. I've had boiled eggs in gumbo before. Matter of fact, poaching eggs in leftover gumbo(no rice) with toast is A+ breakfast
@@derrintullier7894 ooo i bet the poached eggs in gumbo if fiiiire
@@BeegasBites Do it!!!!
love the videos and how quickly this channel grows. sonny is such an amazing chef
Finally someone telling you to peel your celery!
My mom is gonna be bummed, but... this is easily the best potato salad I've ever had.
You are really adding a lot more interest to your channel with your “round-the-world” (or… around-the-nation) menu ideas!
Good job!
The flavor of a well stewed chicken is immeasurably delicious. Allll the parts, alllll the skin, so much flavor.
This dish looks really nice, I love the potato salad, I'm a proponent of mustard in every salad mix. Great food. 😊👍❤
I grew up in Louisiana, and Gumbo is my favorite thing to cook. Your recipe looks good. I would skip baking the chicken. I use boneless/skinless thighs, cube them up, and season with creole seasoning. After I get my roux the color a little darker than milk chocolate, I add the seasoned chicken thighs to the roux. After the chicken cooks down for a few minutes, I then add the veggies. I also add pork Tasso which is a highly spiced cajun ham. I'm not mad at your recipe, though. A lot better than most of the channels on here that bastardize it with corn and lima beans.
This series rocks. Keep it coming!
I completely agree about adding stock to roux cold vs hot. It’s so funny when people debate this. I’ve never had an issue either way. I mean it’s probably more likely to become lumpy if it’s too thick or if you let it sit and it forms a skin on top and then you disgustingly mix the skin back into it or something… but if you just add enough stock and stir like crazy trust me it won’t be lumpy!!! Love this dude you killed it!
Bay leaves my guy it's a must 👍🏾
I have watched so many gumbo recipes lately and this one, I'm sold. Thank you Sonny!! I'm really looking forward to making this, with a whole chicken too!😊
I was trained by a Goodyear 2 star chef, and it really does need File Gumbo and Okra for the bestest flavor. And if you can't find andouille sausage, really need to sear the other types' slices first. Just my thoughts... And this version looks insanely good. Thanks Sonny
Honestly? Okra isn’t good. It’s just not.
@@dylanauker4031 Gumbo is the African Umbundu word for Okra
@@dylanauker4031 that's your opinion. maybe you're used to people boiling okra with salt and pepper
Gumbo is a West African word for okra. Gumbo is literally an okra dish. If it doesn't have okra(gumbo) it isn't Gumbo.
Goodyear? Wouldn't that be "Michelin" instead?
My wife’s family is from Louisiana, so I am a fan. The roux is everything. It can go from hero to zero in seconds if you’re a fast roux maker. Lower heat is longer but helps if you just are starting it out.
Other thing is, when you get the green bell pepper, open up your front door and throw it your enemy. Next step, get a red bell pepper.
you gotta use a green pepper 😂 i don't like them either but it feels wrong to swap it out
@@shepardice3775 Do not want. Just like I don't want slimy Okra :)
To each his own! I’m not partial to that type of potato salad either. That’s the best part of cooking. You get to make it how you like.
I was born and lived in New Orleans for forty years and I never heard of boiled eggs and gumbo, Interesting.
No one in New Orleans puts boiled eggs in gumbo. The potato salad and eggs are a Cajun thing - got to go out to New Iberia for that. Like so many, Sonny confusing Creole and Cajun.
Gosh this looks so good. I’ve never had Gumbo but now I might need to give it a try!
Something I really like about your vids is that you look happy and having fun while cooking, it is cool to see people who really enjoy cooking 😁
Excellent video!!!!! Born in New Orleans, THANK YOU for including potato salad!
i appreciate the amount of time that went into this one
Had some leftover shredded chicken from yesterday, so I decided to make this today and it was great! First time making homemade potato salad too and it was worth it (always thought it was too much of a hassle to make).
Love gumbo ❤. Thank you for sharing this nice recipe 😊
thank you for yet another weekend recipe
Grew up eating this all the time. Cajun comfort food. Our plating was a flat bed of rice in a soup bowl, big scoop of potato salad in the center, surrounded with gumbo and accompanied by mirlitons (pickled chayote squash). I'm now a grandfather of two and serve my kids and grandkids this dish on the regular.
Pro-tip, oven-safe nonstick frying pans. Game changer for fond development and removal if used correctly.
For ASEAN residents, gum's viscosity, mix mee-rebus with kambing-soup and add more fried shallots and fresh cut green chilli with some sambal-pedas and shredded boiled chicken.
Literally just watched your short on spice advice! Oh well here we go matey 😊
Made this for dinner OMG freaking amazing❤ definitely making this again
I love the potato salad in the gumbo
From New Iberia. I vouch for this gumbo looks amazing
That looks amazing!!! Definitely on my list to make. Keep up the videos.
This kitchen makes for some really nice framing. Composition is on point!
I’ve cooked a bunch of gumbo and I’ll say this is 100% legit. Awesome job!
Good grief that looks amazing. Thank you.
I'm no michelin star chef, but I usually cut from the bottom to the top of the bell pepper along the grooves, then just pull the sides off it, leaving the core intact and allowing me to remove the membranous white/seedy sections with my hands.
Making this!!!!!!!!!! Thank You So Much!!!!
Side note: Tony Chachere's is saltier than most "Cajun" seasonings. I reserve it for when I am adding a large amount of unseasoned water in a pot (beans, etc.). Tony's can easily over salt a dish. Slap Ya Mama is what I use more often especially if I am using a stock which was already salted. By the way, Slap Ya Mama is only salt, pepper, garlic powder, and red pepper so you can make your own blend if you want.
Totally agree! Tony’s is super salty! I use the low sodium version of Slap Ya Mama.
Great video...Everything looked yummy!
Brilliant man keep it up!!
I've learned so much from this dude! Thanks My man for your great cooking!!! Much appreciated!!!
Can’t wait for the Rocky Mountain oysters!
As a southerner from alabama who’s family moved from Louisiana I have never seen a gumbo with eggs and the stock was lacking lots of essential flavors I’d also recommend not using a jalapeño pepper and using cayenne powder for a more authentic and if you ain’t gonna use okra get some filé powder
Love the green pepper technique which is how I was taught because of the extra steps. Never thought about peeling the celery. Love me some gumbo. Cavender's has taken over, yeah I know it is Greek seasoning, but it works with everything. Too bad I can only upvote once. My son will love this.
Looks great.
Thats dude can cook for me back cooking again thank you bro
I love your style dude …. Inspiration
You’re my favorite cook
I peel my celery too. I really believe that the celery cooks down faster & better if those fiberous threads aren't there. 😊
Chicken back is where its at!!!!!!! Life long gumbo territory live-er. Nicely done! Browning or grilling the sausage really kicks it up.
I like that sheet pan scraping tip.
I really appreciated the visual representation of the difference between Slap ya Mama's and Tony's
Nailed it! Only thing I do differently is no jalapeño.
Btw. Reheated gumbo > ♾️
I’m from NOLA. I have two gumbo recipes up my sleeve. Your chicken and sausage recipe is spot on. Seafood gumbo is where the file powder and okra come to the party in my neck of the woods. Nice job. On the potato salad, I like to sweat and cool my veggies before I fold them in. I don’t like all the crunch
There's so much great food from Louisiana, you can't go wrong with gumbo. Or etouffee. Or jambalaya.
Ha ha @ celery²! Serves you right! 😂
Looks yum. though I hate dry chicken that makes my teeth smack. Over the years, using pre-cooked, seasoned chicken, I just add the chicken at the end. It's already cooked through. The base/roux already has copious chicken stock, so adding the chicken early doesn't add MORE chicken flavor. And for me, cooking the chicken even longer, especially if its a breast, in my experience will make it tougher/smackier(sp). Thighs are more forgiving, of course. I treat all lean meats this way. If its a tough cut like short rib, chuck roast etc. then add it early. Unless you already braised/sousvide etc to be tender. Any hoo. my 2 cents. Love your channel.
I am calling it now when you get to South Carolina. Shrimp and grits. It's what everyone does.
You should start a blog or something where you post these recipes, it would be easier to follow when actually trying to cook them.
On another note, if you are a fan of okra go ahead and use it in your gumbo, I however am not on board with most preparations of okra aside from if it's fried I can handle it.
Hope I didn't inadvertently double post but I don't think my comment went through the first time. The potato salad is awesome and is now my go to recipe. The first time I made it I followed your written list of ingredients and it was superb...the best I've had. I made another batch tonight to go with some smoked ribs and I noticed that you added sweet pickle relish so I added that and it was even better. Recommend you add it to the written list of ingredients so people don't leave it out. I'm going to try the gumbo next weekend. My wife can't eat seafood so it'll be perfect for us.
Awesome job!
You make great food and great videos, my man! Love it. Good job :)
I have always wanted to learn how to cook gumbo!
Not to take away from that gumbo but lets appreciate that DAMN gorgeous potato salad.
Sonny, you've nailed a Louisiana Classic as well as or better than anyone I've seen. Sir, I'm proud to know you! (as they would say "down on the bayou")
I love your videos and the Gumbo looks great. While Gumbo is correctly viewed as a Louisiana original dish, people get the state and the colony mixed up. Gumbo originated in what is today Mobile Alabama, which was the first capital of French Louisiana. Founded in 1702 by Jean-Baptiste Le Moyne de Bienville. He also founded New Orleans several years later and moved the capital there. So yes, Gumbo is a Louisiana dish, but the Louisiana colony not the state.
I have both of those seasoning blends. Slap is little less salty.
My grocery store sells smoked pork neck bones in the meat department. I always throw a couple in my gumbos and in my red beans. Adds a great smoky flavor.
Sonny it benefits from frying the dredged in flour chicken pieces in the cooking pot then browning the sausage and tasso. Remove all the meat then make the roux in the oil and fond left behind. Make the roux chocolatey dark then add half the trinity and sweat down a few minutes them begin adding the chicken and vegegetable stock. This will give many layers of flavor. Good effort though.
The thing is the roux should have a dark earthy flavor, the chicken should only be simmered for 30 minutes so it still has bite. One portion of trinity goes in to cool the roux and an equal portion goes in after the stock is added so you have two levels of trinity flavor. The only time the chicken would be simmered for two or three hours is if you had the good fortune to find a tough old hen past her laying days...full of flavor but like shoe leather.