New Orleans Cajun, Justin Wilson - Gumbo

New Orleans Cajun Justin Wilson tells us how to make Chicken and Andouille Gumbo.

You know how come the chicken cross the road, huh?

Well I really did, he run away from them Cajuns, I tell you right now

'cause Cajuns'll eat most anything and they love to cook chicken

They love to eat chicken

That's for true, I'll tell you that right now

And, uh, today I'm gonna cook you some chicken gumbo

With Andouille in it

That's a sausage that we make in Louisiana

Just for making gumbo, it's a gumbo sausage

It's spelt A-N-D-O-U-I-L-L-E, Andouille

Anybody know how to spell that, I guarantee

And it's a wonderful, sausage, saucisse, sausage

It really is

Now right now though

What I would like to do is just told you a story

I'm gonna told you a story before I get started

'cause I like to did that

I like, just like to get myself in a good humor

And everybody else who's looking at me

Years ago in Baton Rouge

When they had just one precinct for the police station

They got a call there from an old maid, female, lady, women

She wasn't making Gumbo though, they just got a call from her

And she said, "Brought you self and right now,"

And the dispatching man on the telephone said,

"What's the trouble, lady, huh?"

She said, "There's a man next door,

"What's indecently exposing himself to me

"And I don't like that some, none at all, any."

Well they sent one of them petroleum car right now

And the red light, blinkety-blinkety-blink

And the syringe on full blast

And they get there

And they get out the policeman cop, go to the door

Flap flap flap, knock on the door

Little lady brought herself to the door

She said, "Brought yourself with me."

He followed her right into her bedroom

And she pointed next door and say, "Look at that!"

"That man indecently exposing himself to a maiden, female women like me"

And he look over there, next door

There's a man in his bathroom shaving himself

Got one of them high windows

That hit him right here on the chest

He said, "Lady, I can't took that man down town for indecently exposing himself,

"All I can see is his head and neck and shoulders in that high window."

She says, "Stood up on this box over here,

"You'll get a much more better view, I guarantee."

Now

What I got you in this pot

Is what I'm gonna told you 'bout how to make

I got some chicken, that's a - a baking hen that I'm gonna use

Right here, I got the rest of the stuff I'm gonna put on that

You don't have to much on this, really and truly

I, uh, got some saucisse right here too

That's a gumbo sausage

First you make a roux - you know that

You need to make a roux

Now put about three quarters of a cup of olive oil in there

Olive oil

And, I also too, I put about a cup and half of flour

You put about, uh, two-to-one

And you cook that until it's...

'til you think "that's gonna burn!"

But that's not what it did

See you gotta cook like Dutch chocolate, right there, you see?

That's so pretty

Stir them roux, that's the roux right there

That roux is...

I'm gonna put the rest of the stuff on that roux

And cook it in there a little bit before I put the chicken

I got one big onion - it's about a cup

One cup of onion, large onion

Put that on the roux

Turn the roux up a little bit

Not much goes in

Not much seasoning goes in Chicken Gumbo

'cause it don't need much

You stir that into them roux

And you cook them onion until they clear

Or you think they clear anyhow

You can't read the newspaper through them

But they look clear, you know?

Oh man, that's a good roux

Oh that's the kind we like to make sandwiches outta, you know

Oh yeah, I say that all the time

Now as soon as I get this going like this

Get this over here like this - like that

Get those onion kinda clear

Then I'm gonna put something else

Now a lot of peoples when they make Chicken Gumbo

They brown their chicken off

What we call, brown off, we brown off

And sometime use the grease when we brown them chicken off to make the roux

But I want to tell you that's hard to did

So I don't do it that way, no

And also too, it doesn't, it doesn't,

To me, it does not give the flavor to the gumbo

When you brown the chicken off

You, you lose some of the flavor of the chicken

So what I do is

When I get my onion clear again

Get a little juice, which I got a little juice already

I put my garlic, which is just one large clove of garlic

Chop-up real fine

And the re..., now I always wait 'til I got juice like I always told people

The garlic'll get hard and lose it's flavor if you don't did that

Now

I got that like that

Put it on there

And I got a few other little things I got to put on here too

Like, uh, I use wine when I make my gumbo

I got four cup o' Sauternes, and four cup o' water

That I'm gonna put on here

What I like to do is put my water first

And get my roux kinda mixed with them water

Turn the fire up

Why I'm gonna get some hot on it

But you got to watch them hot with them roux

Because you can burn the roux

But not after you get some water on it like that

Put it in and get this...

It look like it not gonna mix

Woo! I guarantee it gonna mix

Now I got that on there like that

The next thing what I'm gonna did

I'm gonna put a little o' my seasoning on there

Like, uh, two tablespoon full of, uh,

How you call, uh?

Worcestershire - Lea & Perrin

A good Cajun name there, Perrin

One.....

Deux (two)

Tablespoon full of them

How you call, Worcestershire sauce

Now, I'm gonna put some...

If I had an amount of fresh, hot pepper

I'd put that on there

But I don't got that, so I'm gonna use a Louisiana hot sauce

Now, you can use this or tabasco

This is made from cayenne pepper

Tabasco is made from, uh, tabasco pepper

I use both of them

I - I like this a little better

Now what you, you put as much as you want to

What I'm gonna did, I'm gonna put about, uh

A teaspoonful and a little more, on there

Because I like hot sauce

I think I'm gonna put a little more

Put that on there

And you see that beginning to get hot

Bubbling up at least a little bit

Make them roux

Oh boy!

Now, what I'm gonna did

I'm gonna put the sausage in there

Ooh! You smell the smoke on that - that's good!

Put that on there

And put some chicken

Now, it takes about one to two pound of chicken

I got a little more than that in this bowl

Already cut up

And I'm gonna put most of it in there

But I wanna be sure I got room

And I put the pieces I like most of all...

Which is all the chicken

The drum leg

Second joint

And when you cut up chicken for gumbo

You do it a little bit different than you do

Ordinarily for other tings

Like this second joint, there

I cut off part of the meat, put there

And I love the back

You know, the part what go over the fence last

I like that too

You got the flavor there

And I love the gizz-ard

See, you gotta cut that in half

Put it in there, in case anybody else like gizzard too

We put that on there

And that oughta be, close to enough, meat on there

And still hold on to the pot

We don't want to lost the pot

We put this down here, out the way

This too

Stir that around a little bit

Get them roux going good and it going good

And, guess what?

Pour a cup of Sauternes wine

And the reason why, how come I quit putting them chicken in there

Is I wanna be sure I can get all the wine in there

And you do just that, you see that

Now I got to put some salt

And you got the salt to taste

Now you got a whole, big chicken in there

And that's gonna take some salt

Let's see...

One teaspoonful, and uh

I wanna be sure I don't lie to people about the teaspoonful, you see?

I'm 'a put about two and a half teaspoonful of salt and then

After I let that cook a while, I'm gonna taste it

That's what I'm gonna did

I'm gonna taste that and see if it's got enough...

Enough salt on there

Stir it around a little bit

That roux gonna come outta there alright

It's gonna be just like it's supposed to be did

All the time

Ain't that pretty?

And it's gonna be good

Let me tell you something about this Bungo - Gumbo, there

Bungo is something that people call it

What you did with this, now you cook this today

And don't serve it today, no

Put it in your icebox tonight

In the 'morrow, bring it to a boil and let it simmer for about an hour

And then eat that

Cos it taste more better then, woo! it always does

That's for true, it really does

Now, and when we serve this

We serve it with filé

Now you notice there's no okra in this

That was not did

But filé is the leaf of the Sassafras tree

It was taken off the tree about the second or third week in September, where I live

And we pound it

We pound that Sassafras leaf, until...