Bruce Mitchell’s Gumbo | How to Make Gumbo

Learn how to make Bruce Mitchell’s Chicken and Sausage Gumbo

Oh my goodness. Y’all, that’s good. Y’all can smell that since you can’t just cook your own. I show you how to do it. It’s simple. Show y’all again. We going to make a root. Said what? Where’s the skillet? Skillet’s over there. We going to make a root on the black stone today. and uh you just have so much more room on the Blackstoneone. So uh got more surface area. I’m going to show you what I’m talking about in a minute. You could flip this around and make it move. Now I’m heating it up now. What I’m doing got to be clean for a roof. Clean clean. I’m not just talking about regular clean. Clean clean. This is water, y’all. I’m trying to get all the oil off of here. Now, this is how I make a R. And there’s 20 kind of Rs. You can make a R, light R, dark R, and everything in between. But uh I like a good dark R on my gumbos and my sauce or uh at Pays. I might make a little light R with them. Light color blonde R. What I’m doing right now is just clean this grill real good. Getting all the oil off of it. You going to see why in a minute. All right, part one’s over with. All right, y’all. Y’all watch here. Where is he doing? Just regular. This is allpurpose flour. And uh watch what I do. I like to dump it. Good little paw. And you can make as much as you want on here. Enough. Yeah. I always make too much, but that’s all right. Once you get this going, let me show you what you got to do next. If you can go to work now, y’all, I’mma spread this all on out. Move it around. And that’s something you have to do the whole time. You do not leave a R. Okay. Now, take it. Most of the time when you’re making a R in a skillet, you got about 12 ines to work with. Now, we got 36 in. And you cannot leave it. Mix, mix, mix. Now we’re going to go for a dark route here. Dark dark. Probably going to be making some gumbo. I love gumbo. Miss Jenna won’t even eat nobody else’s gumbo. She didn’t got used to eating mine over the years. She don’t want nobody else’s gumbo. I’m going turn these down a little bit. [Music] takes a little while. Now, a lot of people see me doing this and say, “Well, I’m going to make a R and eat it.” Don’t do that. R is the nastiest stuff you ever put in your mouth, unless it’s in a stew or gumbo or something. It’s for making gravies and thickening gravies. Uh, it makes your gravy with the flavor and stuff, but it ain’t nothing you could just put in your mouth and eat. Yep. All right, y’all. I’m going to cut these two burners off on this side and let these be cooling down some. No, I’m not. Change my mind, y’all. I’mma cut these two off cuz I got something going over here in a minute. Oh, this is looking pretty good, huh? We’re just about the dark root stage. What do you think? Now, I’m using olive oil. The reason I’m using olive oil cuz that’s what was right there. Uh you can use whatever oil you want. Watch this. I’m dumping that oil in here. Probably going to have to add some more. [Music] more off. Like I said, you can make this and put this in your an old jar. Put this in a jar and it’ll last forever. [Music] I say it last forever. I’ve had the last four or five weeks because that’s I used it. Now that’s a real y’all. And what we’re going to do now, I’m going to slide her over here. Slide it over here. Bring it back right here. What I’m doing is clean all this up. [Music] Got a little more con. All right, y’all. This the real deal here. All right, y’all. Next step here, get your pot. We fix to cook some gumbo here, y’all. Once you get your pot on here for the gumbo, I’m using chicken broth. You can use chicken stock, whatever you want. Usually, uh, a lot of times I bought my own stuff, make my own own stock. Come on, get out of here. Hurry, hurry, hurry, hurry. That smells good enough to eat, too. I’m going to put two of these stocks in here. I’m probably going to add some water. All I’m doing right now is just heating this up. All right, y’all. Fix to start cooking this gumbo. And I got to cut up a few little things here. This is a chicken and sausage gumbo. So, we’re going to cut this sausage up first. And uh it it’s don’t take a lot to cook gumbo, y’all. Uh people think it’s big and hard and do I guarantee you you cook it like I showing you right here, people will be crazy over it. Now, I like to cut my sausage a little little thin. And you use the sausage of your choice. It don’t matter. I use smoked sausage cuz it uh it just uh smoked sausage works really good with this. Now, you can get the hot smoked sausage. You can get the M. You can get uh jalapeno. Whatever you want. You can get it in the sausage. All right, y’all. We got this chicken. You can cut it all up to little pieces. And they got the fat on here. We’re going to leave that. Fat is flavor, y’all. Now, I know a lot of y’all holler on here and put your thing, you need to wash that chicken. But I tell you what, you check with a lot of people that know what they’re talking about. Um they say don’t wash your chicken because it is uh once you start washing it does something else to it and you get more germs and stuff on it. So this is what I was told that’s from the chicken folks my old spoon y’all. Okay y’all we got this uh chicken stock right here. That’s all this is. regular old chicken stock and getting it hot. Now I’m going to dump all my r in here. I’m going turn these fires back on on this side. Press the button. I’m going to dump some oil over here. Y’all know I got that sausage and chicken cut up already. Smear this around a little bit. All right, y’all. We got that chicken on in the sausage. Like to hear that sizzle. I want sausage. Get on there. Don’t be shy. Now, I like to brown all my stuff. A lot of people don’t, but hey, this is what I do. If you want good gumbo, try this. As I go, I season it. So, we’re going to drop some hot pepper on here. If I get the big one open. Okay. This is that old garlic and herb seasoning, which is pretty good. I’m going get in there. Don’t tell nobody. I put cayenne in my gum. Little bit of don’t need a lot. Now just the salt brand new box that ain’t going to come out. Salt don’t work good in Louisiana, y’all. I don’t know why. Can’t keep it outside. That’s what get another go around. That’s not ready, y’all. We’re going to have Oh, y’all smelling good. See it starting around. I’m going to throw a little meat in here right now. And uh handed up handy shovel right here. I’m probably going to add some water in here in a minute. I’m fixing to cook my onions down. Got to cut up my uh okra. That’ll be it for the gumbo, y’all. Watch this. Should I tell you y’all? This stuff is that’s where your flavors at. A lot of it’s right there. All right, y’all. I could have cut up my onions, but I didn’t. I just bought them like this. We’ll drop some down here. Enough. I get enough or do a little more. I’m going to spread these out. Start cooking down a little bit. All right, y’all. We’re going to cut this ochre up. Look up there. Who cuts the tips off? I do. Cut the ends off, too. I like little thin pieces of okra. If you do it like this, it cooks down real good. All right, y’all. We’re going to get these old onions a flip. Got my onions, peppers, all that right here. Ain’t that pretty? Going to shoot a little bit of this olive oil right here. Fresh okra, y’all. Just cut it up. Back in the day, I went to Dorton and got this. My grandma used to carry a ladder. My grandma did. She was short. You know, Grandma Mitchell would carry a ladder out in the field and climb up that ladder and cut her ochre off. That was good old days. Stuff looking good. Put the Stoke it down a little bit. Get some onions. Mix it all up. Y’all, believe it or not, that’s about done. That’s uh this how you make gumbo. [Music] It ain’t got to be hard. Watch this. I tell you what, I like gumbo year round, but on a good cold night, ain’t nothing better than this. [Music] All right, y’all. We’re going to give this a little stir. I’m going to go look for the lid. It might add a tad tad and a half more water in here. And uh look at that y’all. Look at all the meat in there. It ain’t nothing but chicken and sausage y’all. Won’t be long. Let this simmer down about 30 40 minutes. She’ll be ready to go. All right, y’all. The favorite part of cooking is eating. Look at this, y’all. Come look here. Look at that. Ain’t that beautiful? This just chicken and sausage. Y’all watch what I do and cook you some. It’s simple. Gumbo. Gumbo is just easy to make, y’all. Everybody thinks it’s hard. And you make it with what you got. You know what I mean? Um, you could add shrimp to this. Couple crab legs, whatever you want. All right, y’all. We’re going to put a little bit more juice in here. Oh, yeah. Got my little spoon. All right, y’all. This my favorite part about cooking is eating. I know it’s going to be hot, but I just can’t wait. Y’all, it’s all about that R. It’s all about that R. I’m telling you. Cook you a good R and you have some good gumbo.