Gumbo Ya-Ya with chicken and smoked sausage sings with the flavors of Louisiana as Kenneth Temple says!
Get the recipe ▶ https://foodtv.com/3xWu6Mc
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Follow Kenneth Temple ▶ https://www.instagram.com/kennethtemple_/
Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Gumbo Ya-Ya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Intermediate
Total: 1 hr 45 min
Active: 45 min
Yield: 8 servings
Ingredients
3/4 cup canola oil
2 pounds chicken wings, drumettes and flats separated, tips removed
1/4 cup plus 2 tablespoons Creole seasoning
1 cup unbleached all-purpose flour, plus more as needed
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
5 cloves garlic, finely chopped
1 teaspoon cayenne pepper
2 bay leaves
5 sprigs fresh thyme
12 cups low-sodium chicken stock
24 ounces smoked sausage, sliced 1/4 inch thick
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
3 cups cooked white rice, for serving
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch thick, for serving
1/4 cup finely chopped flat-leaf parsley leaves, for serving
Directions
Heat 1/2 cup of the oil an 8-quart heavy-bottomed pot over medium to medium-high heat. Coat the chicken wings with 2 tablespoons of the Creole seasoning in a large bowl. Pour 1/4 cup of the flour over the chicken and coat evenly, then slowly add additional flour as needed until all of the chicken is completely coated (see Cook’s Note). Working in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towel-lined plate and set aside.
Carefully add the remaining 1/4 cup oil to the pot and heat until smoking (there should be a thin faint white smoke coming off the oil). Whisk in the remaining 3/4 cup flour and cook, whisking continuously, over medium-high heat until it turns into a dark chocolate brown roux. If the roux is browning too quickly, remove the pot from the heat and continue whisking until the roux reaches the desired color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, until the vegetables are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole seasoning and turn up the heat to medium-high. Whisk in the chicken stock in three parts to make sure it’s fully incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole seasoning. Stir to combine.
Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened, about 1 hour. Stir in the remaining 2 tablespoons Creole seasoning, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a small bowl or on your cutting board.
To serve, ladle the gumbo over bowls of cooked white rice and garnish with the green onion and parsley mixture.
Cook’s Note
The amount of flour needed to coat the chicken wings may vary since wings can vary in size. Adding liquid to a roux will lighten the color of the gumbo. Remember, the darker the roux, the less thickening power it has.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#KennethTemple #GumboYaYa #AnIntroductionToCajunAndCreoleCooking #FoodNetwork
Kenneth Temple’s Gumbo Ya-Ya | An Introduction to Cajun and Creole Cooking | Food Network
33 Comments
Chicken & Sausage only for Roux jumbo. Second jumbo is with seafood, crab, shrimp, okra, no fish. Alway more jumbo less rice. Pat-NOLA
Does the creole seasoning you use have salt in it already? I have Tony's and it is already salted.
Where are the measurements 😢
Kenneth. No way I can tell you how much I appreciate your videos I’m a home cook always trying to up my game. Your videos are really great. I’m trying to get into Cajun creole cooking and you’re nailing the education. Just got some wild duck breasts from a relative and when I saw them. Vacuum packed frozen my mind went to gumbo
And I’m watching all your videos for the 4th of 5th time. I go to a tavern and have met born bred Louisiana guys that cook and I’m all in their ear asking questions 12:44 and listening
Plz plz keep up sharing and educating this is truly American heritage so just thank you thank you!!!
I have been making a dry roux and i cannot taste a difference what so ever and i just keep a container of dry roux in the fridge. It doesnt go bad
Get this man his own show , great job
This Guy is Good!
I work with food! If they tell me to just cut up the greens from the green onions, I ask for the waste! That roots my whole crop!
might be the camera but that roux looks black
don't shake your head like its the best thing ever 2 milliseconds after it touches your tongue. takes longer than that, give it a chew and THEN GO omg its so good.
Thank you Chef Temple. I will make some gumbo ya ya now. I cannot wait till Fall. YOU ARE A GREAT AWESOME CAJUN CHEF BROTHER! Bob from Clearwater, Fl.👍🇺🇸
This looks amazing and I really like Kenneth's personality. I am definitely trying this soon. Thank you!
I’ve always wanted to try Gumbo but I’ve never been able to enjoy sea food and I’m from Scotland so there isn’t anywhere I can find to give it a try, I’m so glad I’ve found your video I think my family’s will love this recipe ❤️❤️❤️
YOUTUBE, YOU MUST THINK EVERYONE IS STUPID ! YOU RAISE THE VOLUME ON YOU COMMERCIALS TO AGITATE EVERYONE IN TO PAYING FOR PREMIUM ! 🖕👹☢️✌️
What a tutorial…I have never enjoyed and learned as much as I did watching this video. I grew up in South Louisiana, and never had the roux process demonstrated so well. Thanks a million times for a great experience.
We making it !!!!
Pro Tip: When you get your roux to a dark peanut butter color, add your onions to the roux (no celery or bell pepper yet). The sugars from the onions will accelerate the browning of the roux to dark chocolate very quickly… and the liquid from the onions will help keep it from burning. Once dark brown, THEN add celery and bell pepper. That’s a secret from Poppy Tooker.
No Cajun will ever put garlic in a gumbo. Fact.
Nice!…. Awesome!…. But can please the, ‘Heel of the Boot?’…. This recipe won’t fly in the heel of the boot!…. I love it!…. But it won’t sell here!…. Cajun!…. 😘
You are funny! Try fish sauce (the Thai or Viet stuff) for the umami. If you wanna go fancy, get the liquamen, but it's the same thing.
YES SIRRRR !!!!
Grew up in NOLA and gumbo is my emotional support meal. Thank you for sharing.
Skimmed the impurities and the oil
I started making dry roux for my gumbo a few years ago, toasting flour in the oven sans oil. So stupid easy, so controllable to color, and even better not "drinking" all that oil in the gumbo. But if you need the super high calories of suspending flour particles in oil just to brown such (that's exactly what it is), go for it. But you can do MUCH better. Make extra, it freezes forever. Hint – Quick gumbo.
I came here to find a simple way of cooking Louisiana cuisine and now I’m confident ! The dark roux color reminds me of Jamaican brown stew. They brown sugar instead of flour and use scotch bonnet peppers in place of the cayenne, and all spice instead of paprika. I love my black people, we are all connected!
wooow im drooling, you are my hero lol
I keeping coming back to Chef Kenneth and this recipe. I’ve made this several times now and each time I’ve hit a home run. Once you get the roux down, you’re off to the races. Ya-Ya baby!
I love how this guy cooks and talks. Talkin about the sausage "that's not the kinda love we have down here"
I'm gonna make this gumbo for sure!!
I've been watching Gumbo videos this morning because I'm making it for dinner and wanted to see other people's twist on it.
I couldn't understand for the life of me why people are taking 30 minutes to make a roux. And I'm from Texas.
The first thing my grandmother taught me when I was 16 was how to make gravy…make it smooth…and use it as a base for other sauces/gravies.
Man, oh man. I know Justin Wilson wasn't pure and true but he done near as good as you. I can just about taste those flavors right now.
I had to go and subscribe 'cause I will be recreating this myself – with one major difference: I mill my own wheat berries for the freshest whole grain flour. I'll be using Hard White Wheat berries.
Thank you for your sharing of the knowledges.
OMIGOD MMMMMM YAAAAA!!!!
Just made gumbo this week, took me back to being a kid. Also felt good that it was the quickest I ever made a roux
Making this dish today and I’m following your method!