How to Make Cajun Gumbo

Around the World in 80 Dishes takes you to Louisiana, with a demonstration of a classic recipe for Shrimp and Andouille Gumbo prepared by a Culinary Institute of America chef.

Released on 1/29/2009

Credits

Starring: Bruce Mattel and Tanya Steel

Transcript

00:00
(upbeat instrumental music)
00:05
(classical music)
00:11
Hi, I'm Tanya Steel, Editor in Chief of Epicurious.com
00:14
and you're watching Around the World in 80 Dishes.
00:17
Today we're exploring the cuisine the of US of A
00:19
and we're making some Andouille and Shrimp Gumbo
00:21
from Louisiana.
00:22
I'm doing here with the expert, Chef Bruce Mattel
00:25
from the Culinary Institute of America.
00:27
Chef, thank you so much for showing me how to make gumbo.
00:30
My pleasure.
00:31
One of the national dishes I would say, right?
00:33
Certainly of the South, certainly of Louisiana.
00:35
Absolutely.
00:36
Now the first thing we're gonna do is make the roux.
00:39
So we're gonna start by adding some oil
00:42
and roux is typically butter and flour, right?
00:46
Right.
00:47
In classical French cooking,
00:48
but the reason why we use oil here
00:50
is that we need to cook this for an extended period of time
00:54
and we're gonna make it really, really dark
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so oil especially this vegetable oil,
00:58
has a much higher smoking point.
01:00
Now that the oil is hot,
01:01
should I add the flour? Add the flour.
01:03
And whisk that in a little bit.
01:08
(whisking)
01:09
I've already prepared some really dark roux
01:12
which is the same thing
01:13
that we have going on here
01:14
but cooked a lot longer.
01:16
And you can either cook it on top of the stove on low heat,
01:19
stirring often until you get this deep color
01:21
that I'll show you.
01:22
Or you could even put it in an oven
01:24
at about 300 degrees and let it go for a longer period
01:27
of time, stirring occasionally and the reason that
01:31
that might be a good idea sometimes
01:33
is that it's less likely to burn in the oven
01:36
as opposed to being on top of the stove.
01:38
We have to maintain it, monitor it a lot more.
01:41
That's so smart.
01:42
A lot, a lot.
01:43
I've never heard of putting it in the oven.
01:44
That's really a concept.
01:46
So--
01:47
Okay.
01:48
Now we have--
01:48
Oh, my gosh.
01:49
So that is really brown.
01:50
Yes.
01:51
So I think that the recipe calls for 10 to 15 minutes
01:52
but I suspect that you let it go for further than that.
01:54
I did.
01:55
I cooked that for approximately about a half an hour
01:58
so it's a little cool now but warm it back up.
02:00
Okay.
02:01
You see that dark color?
02:02
Yeah.
02:03
But if you smell it, it does not smell burnt.
02:05
Not at all.
02:05
It just smells almost chocolatey, if you will.
02:07
Yeah.
02:08
So now Tanya, let's transfer over to
02:10
a rubber spatula.
02:12
Okay.
02:12
(tapping)
02:14
Okay, I'll take that from you.
02:14
Thank you.
02:16
And what you could do is
02:18
add the Holy Trinity.
02:21
And the Holy Trinity is bell peppers,
02:24
onions, and celery.
02:26
And this is the Holy Trinity for
02:28
almost any Southern dish, is that right?
02:30
A lot of Southern dishes like Jambalaya,
02:32
Etouffee, and Gumbo.
02:35
So for Creole, Cajun cooking,
02:37
this is, you pretty much start always with these guys.
02:40
It's kind of, there's some slang words we have.
02:42
For instance, the roux,
02:43
we sometimes call that Cajun Napalm.
02:46
(laughs)
02:46
Because it's so hot obviously,
02:48
if it cooks for so long.
02:50
And you want to cook the vegetables
02:51
until they're a little soft
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and a little transparent.
02:55
Now how can you tell if they're transparent?
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If they're kind of coated in this brown roux?
02:59
Well, it's kind of hard.
03:01
(laughs)
03:02
To be honest with you.
03:03
You could see that the brightness of the colors--
03:05
Yeah.
03:06
Will dull a little bit as it cooks
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and that might be a better indicator
03:10
then what I previously said.
03:12
I see, so you kind of just--
03:13
'Cause you're right.
03:14
You don't want to taste that with the raw flour.
03:15
No.
03:16
The flour and all.
03:17
But it's basically until they're kind of softened.
03:19
Yeah, softened a little bit.
03:21
As you would like any soup that has a roux in it--
03:24
Yeah.
03:25
You'd want to incorporate the liquid.
03:26
Add a little bit of the stock first.
03:28
Okay.
03:29
Whisk out the,
03:31
incorporate it.
03:32
Actually get it a little bit more.
03:33
(sizzling)
03:34
Oh yeah.
03:35
And what kind of stock is this?
03:36
That is chicken stock but you could use
03:38
we're putting shrimp in here
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and we're putting in Andouille sausage
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so you could use the shrimp stock
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if you wanted to make one from the shells.
03:43
Yeah.
03:44
You could use canned chicken broth.
03:47
So typically you add a little bit of the liquid first
03:49
to work out a lot of those lumps.
03:51
Yeah.
03:52
And then you'll add the remaining liquid now.
03:53
Okay.
03:54
Just all at once?
03:55
All at once.
03:56
Okay.
03:57
Because if you add it all at once
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in the beginning, it'll be much harder,
04:00
it'll take longer for you to work--
04:02
The lumps out.
04:03
The lumps out.
04:04
Okay.
04:04
Well that makes a whole lot of sense.
04:06
Now that looks a little bit thick to me.
04:08
Mm-Hmm.
04:09
But when you add some of these other ingredients,
04:12
they gonna let out some liquid, too
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which is going to adjust the consistency
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of the soup.
04:17
So this cooks for a couple of minutes, right?
04:19
Now you want to to cook it for about
04:20
maybe 10 minutes or so to get
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some of that flour taste cooked through.
04:25
But the in essence of time,
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why don't we go ahead and add some of our other ingredients
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and the next ingredients we're gonna add
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is the Andouille sausage
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which is a spicy, smoked sausage from the south.
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And we have some diced shrimp
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and we're gonna add our okra.
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So that's what we have here.
04:42
I'm gonna dump that in for you.
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So now this comes to a simmer
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and again, it cooks for approximately 10 minutes or so
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until everything's cooked and the okra doesn't take
04:51
too long to cook.
04:52
The shrimp don't take too long--
04:53
Right.
04:53
And the Andouille will
04:55
'cause it's cut so small
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will cook really quickly.
04:59
So let's turn down our heat a little bit.
05:01
Okay.
05:01
And let's start spicing this thing up.
05:03
Alright.
05:03
I was waiting for you to do that.
05:04
So we're gonna add a couple of baileys,
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about a quarter teaspoon or so of black pepper.
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A little Cayenne to boost up the heat.
05:14
Mmm, okay.
05:17
And some salt.
05:21
And then we would just cook that a little longer and finish
05:23
it with a little bit of Tabasco.
05:25
Ahh, Tabasco.
05:26
I have some actually cooked on stove.
05:28
Okay.
05:29
Let's switch the pot.
05:30
Alright.
05:31
So let's warm that up again.
05:36
That looks beautiful.
05:39
And I'll give you the rubber spatulas here.
05:41
Okay.
05:44
Now, I see that you've got some rice
05:48
already.
05:49
I do.
05:50
All ready to go, so.
05:52
Most of the time,
05:53
Gumbo's served over rice so you stir the rice
05:55
right into it.
05:57
We're gonna put some rice in the bottom
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of the bowl.
05:59
Okay.
06:00
And we'll ladle some of the Gumbo right over it.
06:01
I'm gonna spoon a little bit of rice in here.
06:03
Okay.
06:04
And this is regular white rice.
06:05
Boiled rice.
06:07
Long grain, not par boiled so it has a little bit
06:10
more of that--
06:11
Oh, a little texture.
06:12
Southern texture.
06:13
Mm-hm.
06:14
[Tanya] Is Gumbo something that's better
06:16
days later?
06:17
Oh, I think so.
06:18
Yeah.
06:19
I would think that the flavors really gel
06:21
two days later.
06:22
You just refrigerate it.
06:23
Let it cool through room temperature.
06:24
Sure, let it cool fully
06:26
and then refrigerate it.
06:28
Let's put a little bit of sass a frass,
06:32
so file powder on top.
06:34
Mm-Hm.
06:35
And I think you're ready.
06:37
Really, are we ready to go?
06:39
You first now.
06:40
(laughs)
06:41
I wanna to be careful.
06:42
I've got too much file.
06:44
Mm.
06:46
God, the gravy in that is so--
06:49
Let me get a piece of Andouille and some shrimp there.
06:53
That is so, so good.
06:55
It's so hearty.
06:57
Mm.
06:58
[Tanya] Well, Chef thank you so much
06:59
for showing me how to make Gumbo.
07:00
This is really--
07:01
[Chef Bruce] Oh, my pleasure, Tanya.
07:02
It's such a fantastic dish to make,
07:04
inexpensive, relatively healthy, right?
07:07
Depending on what you do.
07:09
I think it's healthy and it's good for the soul.
07:12
That's so true.
07:13
It is.
07:14
It's good soul food.
07:15
Well, thank you again.
07:16
You're welcome.
07:25
(upbeat instrumental music)