 The following program is supported by The Times Collaborative, a co-working office and event space located in the historic heart of downtown Longmont. Whether you need a change of scenery for the day, a return to a routine office, or looking to host an event, The Times Collaborative can support you. Stop in and receive your first day free. To learn more, please visit www.TheTimesCo.com Hello, I'm Glenn Hadgison, owner and operator of Louisiana Glenn, and today we're cooking chicken sausage gumbo with smoked turkey necks and shrimp. So let's get started cooking the gumbo. Presenting to you Cajun Nation, low sodium, low MSG, and it has a great flavor. We have the Cajun Nation seasoning blend, we have the seafood ball, we have the chow chow, we have the hot sauce, and we have the garlic pepper sauce. And you can also get it in your Butcher Franks here in Longmont, Colorado. These are the ingredients that you're going to need to make a good down home gumbo. We have the trinity, which consists of bell peppers, green onions, celery, and onions. The rest of the ingredients are smoked turkey necks, smoked chicken thighs, undoed sausage, and shrimp. And these are a few seasons that I'm going to use while doing the gumbo. The most important thing about the gumbo is the roux. So now the black skillet is heating up, we're going to pour the oil in, and we'll let the oil heat up for a couple of minutes, and then we'll come back and put the ingredients in. Now that the oil has heated up, we're going to add the flour, and this process will take about 25 to 30 minutes. You don't want to leave this skillet because you don't want to burn your flour. You want to keep stirring, and you also don't want any of this hot oil and flour to get on your skin because it will burn you. It will make you have a different perspective about getting in the kitchen. So you said this was only oil and flour? All in flour. This is what we're looking for. We start dropping the trinity in. You got to keep stirring. Don't stop stirring. And now start adding. At this point, just stir a little bit. Keep stirring. You don't want it to stick. You start adding your seasoning. So we have Cajun Nation seasoning, which is the seasoning I prefer to use. It's never how much you're the king and queen of your own kitchen, so you're cooking for your taste. Not anybody else tastes. You're cooking for your taste because you're the king and queen of your kitchen. Cajun Nation seasoning. We have Cajun Nation garlic pepper sauce, a little dash, some chow chow, a little parsley. Now we stir. Just keep stirring. You don't want to leave this pot because your gumbo will not be right. So now we'll let this cook for a little bit, and then I'll add the smoked chicken, the andouille sausage, and the smoked turkey neck. We're not going to even cut them up. We're going to leave them whole like we're doing the wheezing out. We're going to leave them whole. We're going to keep the shrunk for last. This is cooked for about 25 minutes. Remember, you have to keep stirring the pot. Keep stirring. You don't want it to stick. The more you stir, the more love you put in this pot. We will dish them out, chicken and sausage gumbo with a little bit of everything in it, smoked turkey, sausage andouille, potato salad, and rice. It's the staple. And at this point, I figure I have the best gumbo and no-co, and you can let anybody come talk to me if they think they have the best. Scoop rice on top. We have some potato salad on the parsley on top. Got to make it look sexy. We didn't put a lot of love into it. We have to make it look sexy. I have some of my friends from the production crew. Hey guys, come on in. Oh, cow. Oh, man. That looks delicious, Glenn. Thank you. Wow. That's the best I've ever had. Wow. Did you make the potatoes? Yes, sir. Grandmother's recipe. Well, this is really excellent. Thank you. I love the flavor of that. Is that the roux? The roux. Wow. You didn't even put any wine or anything in here, did you? I actually didn't hydrate any of the food today. I actually didn't hydrate any of the food. I wanted you to get the best of Louisiana cooking, down home cooking at its best. And once again, I have the best gumbo and no-co. I think this is the best gumbo I've had ever. Ever. Yeah. Wow. I agree with that. This got like the perfect amount of seasoning and spice. Yeah. Cool. Wow. And you get the smoked flavor from the turkey necks. Yeah. And I smoked the chicken thighs, smoked chicken thighs, smoked andouille sausage, and turkey necks. Everything was bought from your local butcher and king supers on the shrimp. How much shrimp did you throw in here? A pound and a half.