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| Name | Kenneth Temple's Gumbo Ya-Ya | An Introduction to Cajun and Creole Cooking | Food Network |
| Video Uploader | Video From Food Network |
| Upload Date | This Video Uploaded At 17-06-2022 18:00:20 |
| Video Discription | 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 https://www.youtube.com/watch?v=VRIrG7AgI6Q [VRIrG7AgI6Q] |
| Category | Howto & Style |
| Tags | food network | food | cooking | recipe | how-to | how to make | tutorial | cook | chef | directions | ingredients | eat | recipes | easy recipes | easy recipe | food network recipes | simple | quick | Kenneth temple | Louisiana classic | southern food | FN | family dinner | family meals | creole | Cajun food | Cajun recipes | Gumbo ya ya recipe | how to make gumbo | Louisiana food | Louisiana | one-pot dish | one-pot dinner | sausage | Creole Seasoning | chicken | Southern | Cajun | Gumbo Ya-Ya | Gumbo Ya Ya | Gumbo | smoked sausage |
