Howdy Food Tube today we're going down south we're going to do a spicy meat gumbo Louisiana
style with a bit of a twist dark meat smokey spicey just flavoursome goodness now there's
so many different versions of this everybody's got their own kinda twist seafood vegetarian
but this is our slant on a classic this is what we started with look at this dark meat
thighs drumsticks smokey sausages streaky bacon we rub this salt pepper smoke paprika
and cayenne now you wanna brown off the dark meat about 15 minutes until it goes golden
brown then it's all about the vegetables this is the Holy Trinity a traffic light of peppers
red yellow green about four stalks of finely chopped celery and an onion so that's all
being cooked in the juices from the meats that's super important back here soften that
all up now we do the roux, don't mess with the roux, three heaping tablespoons of flour
ok and we're gonna stir it the whole time add that this is why the fat from the meat
is important so now the flour's in we're gonna keep stirring this for about 10-15 minutes
the longer you cook it the darker it gets the better it is, do not flake out and leave
it unattended because you don't want it sticking to the bottom the roux and the Holy Trinity are looking
good nice colouring, now we add the rest now we got that dark meat that goes in this is
not traditional but it works trust us, we've got a kilo of chopped up sweet potatoes and
they soften up they're just gonna love all that sauce then we're gonna add four bay leaves
uma doiche treyce quat then we're gonna do six sprigs of thyme yeah and then six cloves
of garlic finely chopped get in there and last but not least we need a litre and a half
of hot chicken stock we got some organic chicken stock in here, you can use veg stock use a
stock to match what you're doing in your gumbo you know we got a lot of chicken in there
we got an organic chicken stock, you wanna make sure that chicken stock covers all your
veg and your meat give it a nice big stir get all those flavours to rock everything's
in there you wanna bring it to a boil once it's bubbling get it down to a simmer and
give it 45 minutes we need patience right now this'll be so worth it, see you in a sec
it's been 45 minutes and look at this pot of spicy meat gumbo how good does that look
it's gone nice and thick and oh man that's gonna be awesome so I've already got some
rice here so I'm gonna spoon some rice into the bowl, get in there rice let's get some
of our concoction on there oh yeah want a bit of everything I want some of that spicy
sausages in there and a big old chicken thigh that's my favourite bit of the chicken a little
parsley on there and we've got some spring onions scallions as we call them in my part
of the planet there we have it, spicy meat gumbo on some rice with that little kind of
twist, sweet potatoes nice and soft they soak up all that nice spicy juice are you guys
ready for this here we go let's dig in
that's some good wholesome food right here but I wanna here from you guys how do you
guys do your gumbo, comment bellow do you use shrimp do you go veggie y'know what kind
of sausages do you put in your gumbo this one is courtesy of our good friend Jamie Oliver
from his Jamie's America cookbook so thanks JO I'm DJ BBQ thanks for watching there's
a button there for my channel if you want to hit it I'd really appreciate it and food
tube's over there-catch ya guys next time!