 All right you guys, you know what time it is you guessed it. It's time to make some gumbo and today We're making the gumbo with my new seasoning. We got to try it out So I'd like to know what y'all think about this now You know how we got to start out We got to start out with our oil and our flour to make our roux So the best oil I've ever used believe it or not. I know it's not good for you is canola oil So we're gonna go in with three-fourths of a cup of canola oil And about a little over three-fourths of a cup all-purpose flour So now the next step is put it on your burner But put it on a low heat nothing more than that and now it's time for the fun part But also the most important part and that's when you're making your roux You got to keep stirring it on that low heat never go above the low heat and just keep stirring it until it gets That color that you like so we're stirring the roux. I'm ready to cook my on-duty I'm gonna cook my chicken too, but I need a friend to come in and help me keep this stirring I can help you. All right. Well, come on in here grab the wooden spoon and just keep stirring Like you're going around on a racetrack All right, so I'm using some of this pre-package on-duty. I know what y'all are gonna say. That's all right Guess what? I live in Kentucky. I don't have on-duty farms around here. Okay diagonally nice long pieces So they look like that Now when you cast there in pan, we're gonna cook up our on-duty While that's cooking Josh is still stirring. I'm gonna cut up my chicken take them seven down sideways And just cut across. I really didn't know you had to stir for this long Well, you know what the funny thing is still got about another 30 minutes to go. You're not even close Now we're just gonna take our on-duty set it to the side But we're gonna keep all that grease in the pan drop your chicken in and we got a season that bird up So, you know, like I said, we're going in with the seasoning. That's the blue top After your thighs have cooked for about 10 minutes, you're gonna get some nice color on it Now what are you gonna do with all that right there? I'll show you what to do your chicken stock We're gonna deglaze the pans Straight those little flakes of yum-yums off the bottom of the pan. We're just gonna pour that in All right, now we can just let this sit to the side and now look we're about 25 30 minutes in we're starting to change color He's been stirring the whole time and now I gotta make the rice So he's gonna keep doing that while we're getting our gumbo to where we want our roux and I'm gonna make the rice So it's been an hour look at that roux. It's nice and dark chocolatey. We're gonna go for maybe 10 more minutes I know what you're thinking it's starting to look like motor oil, but that's where we're taking it I want y'all to notice one thing too. Look at this spoon real quick. Look at this spatula That was brand new right before we started this video and Yeah, now it's burnt imagine if you used a plastic spatula like I did one time All right y'all it's been an hour and 10 minutes exactly look at the roux It's perfect. It looks exactly like we want it to look like so now we're gonna go on and add in our holy trinity That's our celery green pepper and onion Remember y'all the roux is a hot canola oil with flour And we're just stirring in these peppers and celery and onion and let that cook down for just a minute We can actually turn it up now Notice there's no smoke coming out of this We're just letting that slow cook in our roux the peppers onions and celery All right now it's time to add our chicken stock basically kind of turn this into our gravy you see how it's separating It'll all become a gravy here in just a minute We can also go on and add back in our chicken and our sausage and that juice All right, we're gonna go ahead and add a couple more cups of chicken stock. We've already added four So now we're gonna call it six All right. Now. This is the part where me and Louisiana Get into a little bit of an argument because I like to use frozen okra You know why cuz it's not slimy. We don't have fresh okra right now So this is the best option. So I'm gonna add in our frozen okra Now it's time to spice this up. Usually you see me use the spicy danos. That's phenomenal in gumbo today We're trying the seasoning. That's right. That's the blue top seasoning So let's add a bunch of that in there probably gonna go at least the fourth of a bottle. Whoa That seasonings doing something right, but I think it still needs a little more remember y'all It says don't be salty because just like our other products. It's not packed full of salt It's real ingredients. So we're adding more and we're getting the flavor actually cooked into the food Not just a bunch of salt. All right, so now we got our gumbo exactly where we want it We're not done yet. It's time for me to throw you a little curve ball So what I'm gonna do is take one pound of some frozen white shrimp. We're gonna throw those in there Let them start cooking Then right here. We got some regular old cod. So I'm gonna cut this up Into some nice chunks All right, now we add in those beautiful pieces of cod Give it a stir and this won't take long. Just kind of fold everything in together Basically as soon as your frozen shrimps are done your cod will be done, too You don't want to overcook it. All right, see that see how the shrimps are starting to curl up now You can tell the cod is totally cooked. So now it's time to plate it on up and get a bite But one more thing maybe Hey, Josh, you see a can of corn in there I'm just kidding. All right, Josh. This is how you do it. Get your little bowl of rice You want to pack it in nice and thick. It's already packed in there for you and then just turn your bowl upside down like that Bam Cup of rice look at that Go in right on the side I want to make sure you get a nice gravy scoop in there because you want to have enough gravy Use a spork if you got it. If not, go get one. All right, give it a try. Oh Wow, that is Dano Mike. Now you speaking my Dan language. All right, you guys It's been fun. Make sure you hit that like button. Leave a comment Let us know what you think about this gumbo. We'll see you next time. Keep sprinkling my friends. Yum yum get you some I'll let him say yum yum get you some