Learn how to make gumbo that’ll taste like it was delivered straight from Bourbon Street’s French Square in New Orleans, Louisiana. Chef Paul Prudhomme and Executive Chef Paul Miller show us how how easy it can be to marry the flavors of aged hen, andouille smoked sausage, dark roux, chicken stock, onions, bell peppers, celery and Cajun spices into a warm, flavorful meal. Subscribe for more: goo.gl Cultural Kitchen explores modern food and the chefs who make it, while showcasing the culture that inspired the plate. Each week, you’ll see innovative recipes and a bit of a cultural history lesson by the chefs themselves. Don’t forget to subscribe to see a new episode every Thursday! More Cultural Kitchen: www.youtube.com Chicken and Andouille Smoked Sausage Gumbo Makes 6 Main-Dish or 10 Appetizer Servings There must be as many kinds of gumbo as there are families in south Louisiana! Maybe more, because each one has its own recipes using chicken, duck, sausage, beef, seafood, and vegetables, depending on what’s available in their area. You know what? They’re all great. 2-3 pound chicken, all visible fat removed, cut into 8 pieces 2 tablespoons plus 2 teaspoons of Chef Paul Prudhomme’s Poultry Magic 1 cup finely diced onions 1 cup finely diced green bell peppers 3/4 cup finely diced celery 1 1/4 cups all-purpose flower Vegetable oil for deep frying 1/2 pound andouille (preferred) or top quality smoked pork sausage, diced in 1/5-inch cubes 1 teasoon minced fresh garlic Salt and …
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