Gumbo Style Collard Greens | Gumbo Greens
Gumbo Style Collard Greens - In this video, we will show you how to make delicious Gumbo Style Collard Greens that are sure to be a hit at any gathering. This recipe combines traditional Southern collard greens with the flavors of Louisiana gumbo, resulting in a unique and flavorful dish. We'll take you through the steps of preparing and cooking the collard greens, including how to make a flavorful broth using smoked turkey wings and other seasonings. We'll also show you how to adjust the spice level to your liking, and offer tips for serving and storing the dish. Whether you're a seasoned cook or just starting out, this recipe is sure to impress!
Printable Recipe:
Ingredients:
3 pounds assorted greens (i.e. kale, collards, mustard greens, turnip greens), rolled and chopped
1 cup Vegetable Oil
1 cup All Purpose Flour
2 Large Onions, chopped
1 Green Bell Pepper
3 Celery Stalks, chopped
4 Garlic Cloves
2 Bay Leaves
1 tbsp Creole Kick seasoning -
1 Smoked Turkey Leg, Wing or Neck (Ham hocks work too)
10 cups Chicken Stock or Water
2 - 3 Andouille Sausage (I used Chicken Andouille Sausage)
1 - 2 tsp Cayenne Pepper (optional)
1 tsp Celery Seed
1 tsp Dried Oregano
1 tbsp Garlic Powder
2 tbsp Sweet Paprika
Salt to taste
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The best gumbo I’ve ever had. #Shorts
Kenneth Temple's Gumbo Ya-Ya | An Introduction to Cajun and Creole Cooking | Food Network
Gumbo Ya-Ya with chicken and smoked sausage sings with the flavors of Louisiana as Kenneth Temple says!
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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.
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Kenneth Temple's Gumbo Ya-Ya | An Introduction to Cajun and Creole Cooking | Food Network
Creole Chicken and Sausage Gumbo | #SoulFoodSunday
Creole Chicken and Sausage Gumbo | #SoulFoodSunday - Join me for another episode of Soul Food Sunday (#SoulFoodSunday), where I'll be sharing my recipe for Creole Chicken and Sausage Gumbo. Get ready to drool as I guide you through the process of preparing this mouthwatering dish. Subscribe to my channel to never miss a delicious recipe!
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Ingredients:
1 cup All-Purpose Flour
1 cup Vegetable Oil
2 tbsp. Olive Oil
1 Bell Pepper, finely diced
1 Onion, finely diced
4 - 5 stalks Celery finely diced
5 cloves Garlic minced
Chicken Thighs
3 Bay Leaves
28 oz. diced Tomatoes
64 oz. Chicken Stock
1/2 tbsp. Cajun Seasoning
1 tsp. Cayenne Pepper
1 tbsp. Gumbo File
2 Smoked Sausages
8 oz. frozen Okra
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Favorite Zoom Lens:
Favorite Mic:
Rode Microphones Wireless GO II Dual Channel Wireless Microphone System -
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Desk Mic:
Wireless Rode Mic:
Lighting Kit:
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Echo Dot (2nd Generation): Black -
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Facebook:
Instagram:
Tik Tok:
Pintrest:
Twitter:
For business inquiries:
Smokin' and Grillin' with AB
9980 Indiana Ave
Ste 8
Riverside, CA 92503
Websites
SmokinandGrillinwitAB.com
Email: SmokinandGrillinwitAB@gmail.com
For Sponsorships/Paid Endorsements please email: neyda@smokinandgrillinwitab.com
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
Perfect Gumbo At Home (With Creole Butter)
Homemade Gumbo should be a cooks right of passage. And fine, maybe this gumbo isn't exactly perfect, but it's flavor profile is pretty dang perfect when you get that first spoonful.
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Full Recipe:
Ingredients Needed:
The Stock:
- 5 quarts water
- 2lbs (900g) bone-in short rib
- 2lbs (900g) boneless beef chuck roast
- 1 cup (125g) shrimp shells
- 8oz (226g) crab or lobster shells
- 2 carrots
- 2 onions, quartered
- 1 tablespoon (9g) black peppercorns
- 3 bay leaves
- 4 thyme sprigs
Universal Cajun/Creole Spice:
- 2 tablespoons (12g) smoked paprika
- 1.5 tablespoons (11g) kosher salt
- 2 teaspoons (8g) MSG
- 1 tablespoon(6g) ground black pepper
- 2 teaspoons (6g) white pepper
- 1.5 tablespoon (6g) garlic powder
- 2 teaspoons (6g) onion powder
- 1 tablespoons (2g) dried oregano
- 2 tablespoons (17g) cayenne
- 2 teaspoons (2g) dried thyme
- 1 tablespoon (13g) dark brown sugar
MSG Butter:
- 1 cup (226g) salted butter, softened
- 1.5 teaspoons (6g) of MSG
- 4 cloves grated garlic
- 2 tablespoons thinly sliced chives
The Gumbo:
- 1 cup (150g) all-purpose flour
- 1/2 cup (95g) pork fat
- 1/2 cup (95g)duck fat
- 3 ribs celery, finely chopped
- 2 onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 lbs (247g) andouille
- 1/2 lb (247g) kielbasa
- 3.25 quarts THE STOCK
salt to taste
- 2.5 tablespoons (35g) cajun seasoning
- 3 tablespooons (41g) louisana hot sauce
- 1 20oz (793g)can crushed fire roasted tomatoe
- 5 teaspoons (8g) file powder
- 5 king crab legs
- 1 pounds (450g) uncooked shrimp, peeled and deveined
- 4 lobster tails (sub extra shrimp to keep price down)
- 3 tablespoons(40g) worcestershire sauce
Vegan File Okra Gumbo
Just because it’s vegan doesn’t mean we have to sacrifice flavor! This vegan file okra gumbo packs the same flavor punch as a New Orleans seafood gumbo or chicken and sausage gumbo. Plus, it takes less than a hour to make! I know mind blowing right?
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