Скачать с ютуб Chicken & Sausage Gumbo Recipe w/ Russ Jones from Smoky Ribs BBQ | Ft. El Yucateco Red Hot Sauce! в хорошем качестве

Chicken & Sausage Gumbo Recipe w/ Russ Jones from Smoky Ribs BBQ | Ft. El Yucateco Red Hot Sauce!

In this video we will show you how to make homemade Chicken & Sausage Gumbo! We are honored to have Russ Jones from Smoky Ribs BBQ on YouTube as our Guest Chef for this recipe! Russ will show you how to make Gumbo from scratch and kick up the flavor with El Yucateco Red Hot Sauce! If you're tired of the same old Holiday recipes, give this one a try to wow your family and guests! Please be sure to Like this video, Subscribe to our channel for more content and leave us a comment. We love hearing from you! Thank you so much for watching our video! You can visit our website anytime at www.elyucateco.com for product details and more recipes! Instagram – elyucateco_hotsauce Facebook – /elyucateco Twitter - @elyucateco Pinterest - /elyucateco Reddit - /elyucateco_hotsauce YouTube - /elyucateco_hotsauce #HowToMakeGumbo #Gumbo #KingOfFlavor Chicken & Sausage Gumbo Ingredients • 6 boneless chicken thighs (cooked and shredded) • 1 pound smoked pork sausage (cut into coins) • 3 white onion (chopped) • 1 green bell pepper (chopped) • 4 stalks of celery (chopped) • 3 carrots (rough chopped) • 5 cloves of garlic (minced) • 28 ounces stewed sliced or whole tomatoes • 2 cups of baked okra (bake at 350°F until beginning to brown to prevent slime) • 1 cup of all purpose flour • 1 cup of lard or vegetable oil • Kosher Salt (to taste) • Pepper (to taste) • Salt free Creole or Cajun seasoning (to taste) • 2 bay leaves Instructions (Always wash your hands before preparing any food recipe) Start by making a chicken stock and cooking the chicken. Into 1 gallon of boiling water add in 1 tablespoon of Kosher salt, one onion that has been quartered. Add in 3 rough chopped carrots, and 2 stalks of celery that has been rough chopped, and 6 chicken thighs. Cook chicken until it is completely cooked. Remove chicken and let cool, and continue to cook the stock until the onion, celery and carrots have had time to release all their flavor into the water. Around 1.5 hours total time. Once chicken has cooled off, shred it up for later use. Now make a roux. Mix flour with lard or oil over a medium low heat and stir constantly until the roux has a dark color that resembles milk chocolate. This process can take up to an hour or more depending on the heat. As roux darkens, reduce the heat more to prevent scorching or burning. Be sure to season the roux with salt and pepper. I suggest 1/2 teaspoon of each to start. Once the roux is to your desired color, add in 2 chopped onions, 1 chopped bell pepper and 2 chopped celery stalks and cook around 5 to 8 minutes until vegetables start to get a little tender. Add in an additional 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1.5 teaspoons of salt free Creole seasoning. Add in garlic and cook for an additional 1 minute. Transfer the roux and vegetables to a stock pot. Add in a few cups of the chicken stock and mix in well. Now add in the tomatoes, the okra and 2 bay leaves. Season the okra by adding in an additional 1/2 teaspoon of salt. Bring to a simmer to see how thick the gumbo gets. Add in more stock to get the consistency you want. Less stock for a thicker gumbo, or more for a thinner gumbo. I used around 6 cups of chicken stock total. Now add in your favorite flavor of El Yucateco hot sauce. This can be done to your taste. I used 1 tablespoon. Allow to cook for 2.5 hours. At the end of 2.5 hours, add in the shredded chicken and the sliced sausage plus an additional 1 teaspoon of salt free Creole or Cajun seasoning (see below for a homemade version) or to taste. Cook for and additional 30 minutes. Turn heat off. You can eat the gumbo right away or I suggest letting it cool down for a few hours, cover and chill in the refrigerator overnight for even better taste. Reheat slowly the next day and stir frequently. Serve over a small amount of cooked rice. Add more El Yucateco hot sauce if you desire and enjoy! Rus’s Salt Free Creole Cajun Magic Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish and "kicked-up" flavor. • Yield: About 2/3 cup Ingredients • 2 1/2 tablespoons paprika • 2 tablespoons garlic powder • 1 tablespoon black pepper • 1 tablespoon onion powder • 1 tablespoon cayenne pepper • 1 tablespoon dried leaf oregano • 1 tablespoon dried thyme • 2 teaspoons lemon granules (dehydrated lemon zest) • Combine all ingredients thoroughly and store in an airtight jar or container. Music Information: Stock Music, Artlist.io and/or Audioblocks Subscription