Chicken and sausage gumbo!!!

[@Areaninetyone]

Every single video every single sentence is an absolute treasure

[@TheWatcherxx99]

Agreed! Found this guy yesterday and have been binging all his videos. He's unscripted and funny af. My wife and I love him.

[@christianspain3015]

That broth was fire!

[@coryleebullis]

This is the realest video he's ever done. People need to use their heads and cook the way they like, NOT the way everyone says it's "supposed to be". Good stuff.

[@davenelson4334]

Yep, no bullshit just the facts

[@stonewallsquad3343]

Real talk, okra RUINS gumbo

[@oldschoolm8]

I agree. Cooking is an open brief. If you've got the main basics of a recipe down, use some leftovers in the fridge, add a bit more chilli or pepper if you like it hot, let it marinate overnight and enrich the flavours, do what you like. It's easy to get into that culture of overspending on ingredients you might not have locally to make it how it's 'supposed to be'. Just use what you've got!

[@papajakeyjake]

I'm born and raised in California and something I like when I make gumbo is to make deep fried okra on the side and put a big pile on top like a garnish idk you know us Californians screw up everything but I like it 😊

[@coryleebullis]

@@papajakeyjake That's gumbo for you, and that's ok! 😍

[@conradhooker5043]

I like the rain sound. Big bowl of gumbo watch a movie. Pass out from too much gumbo.

[@300gjw]

I laugh Every time he calls chickens “Yard Pimps”.

[@ryannewman8698]

😂😂 he’s hilarious

[@Legna1826]

This Dude is entertaining as hell🤣🤣!!

[@ronmccarty7537]

Chilly cool 75 degree day...lol. great video!!!!!!

[@dantheman9919]

I remember seeing a poem around December that said “Twas the night before Christmas and all through the house the AC was blowing cause we live in the south”

[@ScubaOz]

Thats a serious cold front here in Houston LOL

[@DigitalHer0]

I'm so glad you made this video. For years and years my dad tried to teach me JUST CHICKEN AND ANDOUILLE SAUSAGE! "Seafood gumbo is for seafood, chicken and sausage is land only.' Glad I'm not the only one out here sticking to it 🤣

[@dalesmth1]

Shrimp and egg gumbo. Just saying

[@Alexxxxxxxxxx777]

My dad says the same thing 👏 😂 and they’re right!!!

[@JaxMerrick]

​@dankbuds-md5liHe probably adds more stock at the end to get the desired thickness of the gravy. Some people like it looser, some like it thicker. It could also be more and more oils from the sausage coming out. I haven't made a gumbo yet that didn't end with an oil slick on top (I pull some of it out, and use it for my next roux for jambalaya or a fresh gumbo).

[@douglasmccrory4654]

Happy Birthday and thank you for cooking the way we grew up in Louisiana!

[@briann6962]

A chicken is now a yard pimp in my vocabulary

[@bonedar333]

I love your drumming in Yankee Rose with David Lee Roth

[@ehrenloudermilk1053]

This guys has to be the best neighbor anybody could ask for.

[@josephpotter7776]

Just pray he doesn't get drunk and hit you then leave the scene of the crime and stay protected because he's a LA state trooper

[@OfficialPepe]

@@josephpotter7776 how do you know

[@RazeAndJadith]

umm that is an oddly specific comment.@@josephpotter7776

[@AquaTech225]

@@OfficialPepebecause it was on the news.

[@hughobrien4139]

I really like this method! I’ve made gumbo several different ways. Working in the oil fields surveying wells i was fortunate enough to work with several damn good friends from Louisiana. I made them all gumbo once and they were impressed. Afterwords they made it and I got to see how their family traditionally went about it. Each and everyone of them distinctly different but all of them damn fine! The best one I like used the andouille sausage grease that rendered to make their base for the roux. This gave it that extra, but damn what a mess. They pulled the sausage out and let it rest while shining off the roux. This way here holds water in my book. You’re still allowing Mr. Maillard to pay a flavor visit on the sausage and render out without stringing sausage grease all over the counter. That’s what I call working smarter not harder. Then cooking off the stock with the mirepoix seems exactly right! Then to top it all off the holy trinity goes in on top of that roux in addition to what’s going on over in that stock being rendered. Those smoked Turkey legs have to top it all off! That’s a damn fine idea I can not wait to try! Most of all the debate is settled around our house with this recipe right here. My wife doesn’t like the shrimp being in the gumbo. I’ve done it a few times to her dissatisfaction. Damn sure won’t be doing that anymore after watching this. Don’t want to be no damn “couione” or how ever you spell it. Damn good presentation and methods. Settles it all out for me. Big time thank you for this one !!!!!

[@notchamama7571]

It’s couillon! I saw Blind Bearded Chef Zeke make duck and andouille gumbo that looked boss the other day! I love smoked duck in!

[@voodoo7008]

I’ve had the dark, and the light gumbo throughout my 62 years. I lean more towards the dark, but I love gumbo, and it’s not a big deal, either, or, as long as it’s seasoned right.

[@Smugginz]

"Do I care if its cooked all the way? Look where it goin!!" Friggan classic dude.

[@imotionsrt4]

ANY TEMPERATURE IS THE RIGHT TEMPERATURE FOR GUMBO! 🤗🤗🤗🤗🤗

[@nobodyspecial9513]

Naw I can't concur this...

[@Chucktea23]

I died when he slapped the bird 🤣

[@PatrickLach]

me too😂this guy is money!

[@MultiScarface19]

That was moneyyy duddddeee

[@kjwworldwide]

Same here. I love this guy.

[@curtisd2842]

The yard pimp 😂

[@chumdinger_official]

😂😂 dead!!

[@heyseed2292]

HOOO WHEEE!! Quality video, quality content right here!

[@vtcrafter6626]

Here in the north 70 is summer lol. Here fall temps drop into daytime 40 and 50s we get the same feeling. Home cooked comfort foods come out. Cheers love the videos

[@TailEndCustoms]

Yup if you’re from South LA potato salad definitely goes on top. 🤌🏽🤌🏽🤌🏽

[@jaxone1259]

I need a New Belt I just realized LOL. Thanks for your Great Videos 👍

[@michaellailer9818]

I was born in New Orleans, but raised in Portland, Maine. Every time I see someone put potato salad in a gumbo, it makes me think of chowder. Gumbo with potato salad, is Cajun chowder. And that can be a delicious thing.

[@Dan-we7vs]

This guy hilarious.. And his bird name Pecker 😂😂😂😂

[@dylanpage2422]

He needs to do some stand up.

[@swettyspaghtti]

"cool 75 degree day " *laughs in New England. Thats a hot day up here

[@roythousand13]

😅

[@michaellesko7141]

No one cares

[@Meister775]

❤❤🎉🎉 thanks for sharing 🙏🏻

[@RichardCardwell-bq9hg]

Being married to a Louisiana woman for 44 yrs and living there for 20 yrs in the 1980s ,YOU ARE THE NEW JUSTIN WILSON OF MODERN DAY LOUISIANA COOKING,LOVE YOUR CONTENT GOD BLESS & KEEP IT US

[@Stevemax07]

Love the Okra addition. Hilarious!

[@theskepticalchristian6870]

I like that you're doing more closeup shots of the cooking. Looks awesome bro.

[@eric81872]

☺♥

[@stevenfrost6441]

"Internet approved Gumbo..." 😂😂 You gotta Love SK! 🔥💲👍

[@bcs528]

Never tried gumbo with potato salad! I’m from northeast and it looks delicious!

[@panchodabear6478]

Same my people from West Monroe

[@larryholland7192]

Awesome X 10 Great recipe!!

[@Dalton-yi6bn]

It’s never a good idea to watch these videos on an empty stomach 😂

[@mitchellpatterson5923]

Looks absolutely delicious by the way

[@cornpop3159]

This is basically my version of gumbo, broth is as important as the roux. Only differences are I add the trinity into the roux first. And I slice up and oven fry a load of okra until it shrinks to nothing. Add it in the end, last 10 minutes. It will plump back up and soak in the broth, minus the slime. Also, I throw some chicken feet in the stock pot. And the white meat I shred, bag and freeze and actually do use it for chicken salad sandwiches. Shred the dark meat, then after the hard boil, add some raw leg and pieces of thighs for the slow and low cook. Almost not even bubbling, almost. So you get a little obliterated chicken, and some toothsome chicken.

[@cornpop3159]

Oh, except I do use the stock chicken for chicken salad, and add plenty of chicken feet to the stock pot. Shred up the white meat with some celery, veg and mayo, bag it, freeze it for sandwiches for later in the week. For the gumbo, after its hard boiled for an hour, shred the dark meat and add plenty of raw. Boil barely bubbling, almost no bubbles at all. Get both shredded chicken and some soft cooked chucks.

[@falconshomestead...3149]

You make your gumbo almost just like mine, I don’t use oil to make my roux, I make a dry roux, no oil in my gumbo

[@cornpop3159]

@@falconshomestead...3149 I often use dry roux for fricassees, jambalaya and sauce picante. Occasionally rice and gravy, mostly no roux. For gumbo, only oil roux. Got to fry the vegs for 20ish minutes in the stuff. Though not always fresh, sometimes I make a lot, and put a few batches away in a jar. Last for months. Made a oil roux in a microwave once years ago just to see if the hype was real. It came out okay. Not great, but it was decent.

[@jakeross21]

@@cornpop3159 I would correct you on a few mistakes your making for your gumbo, but, I heard you were a bad dude.

[@whiteblood9165]

What is the trinity please?

[@LobbyCerts]

70s is cold there. I couldn’t do it.

[@xXLuK3Xx1]

70s is summer for me 😂

[@rickyhawkins7407]

Drooling as I sit her in SC. 53 degrees, smoking a La Aroma de Cuba Mi Amore with a glass of Guidance whiskey. 👍🏽

[@amyw4216]

Loved this!

[@davehewitt6177]

I have to say the 2 step seasoning is great 👍👊😁 I need to get some Holy Trinity and hot sauce now! 😁👊

[@parmmann1830]

Weooo first like and comment

[@sylvitagz2714]

Efff that rule. I add shrimp to every gumbo I make AND ANDOUILLE sausage from LA Place. It's fantastic. I still love the SK. Love his theatrics and recipes. I'm doing me on this one tho. Lmfao. PUT THAT ON A CRACKER. I must be a coullion. 😅

[@ericcope8216]

Yeah buddy!!! I need a bowl!!

[@gradybrowning3976]

Yea Boy

[@jamesc8722]

70 degrees and raining is swimming weather up here in Washington state! Love the vids!

[@haleyadams28]

Soul food ❤

[@lesterhertel2945]

Another very yummy recipe 😋 😊😊😊😊

[@genevabrown450]

Yard Pimp, the juice is loose. 😂🍻🍻🍻

[@kingdom3446]

This man is a legend 😂

[@jewellsclothing]

That looks damn good

[@CarolWilliamson03]

Been watching you since you had a few hundred followers . Just love your channel and your cooking . LOVE the 2 step, I put it on everything . Love the gator drool! Haven’t found the Money Dip at my WalMart yet. But I’ll keep looking.

[@jeremywolf1560]

This was fkn hilarious as sheet. One of your top vids. I wish I could meet you bro.

[@LiLSteveTrakz]

I never heard the term yard pimp til today. Subscribing right now

[@anello9562]

Best cooking show on KZbin...he really needs his own TV show though 👌 🙏

[@DonColca-tq8eq]

I love this guy

[@rickyrodriguez7567]

I need one of them pots bro!!

[@Mzsofrito]

Gumbo with hard boiled egg is so good

[@topfeedcoco]

Cajuns cook like stoned teenagers at 3am! 😄 Tell you what, that gumbo looks money dooo!

[@Jasonluv731]

*dudeeeeeee

[@andycocchia4202]

I thought it was odd that he had a beer with Ice in it.. then he said “whiskey drinking weather” with a tiny sip and I was like “Gahd dayum” 🤣

[@curtisthomas2457]

Awesome thx

[@JaguarBrakeNerd]

From this day forward "Yard Pimp" will forever be my word for chicken

[@alexxxpierce7788]

Damnnnnnn…, it does look really good…, now I’m hungry…😄

[@KayJay940]

I once made the most amazing chicken and sausage gumbo but couldnt replicate it so good. Maybe if I made it more.

[@ronaldreese7431]

For tastebuds preferences chicken, liver,and gizzards added and hearts makes the taste 👅 🔥🔥🔥

[@Theblackshyguy39]

It's the knife edge chop 😂😂😂 for me

[@lokithor83]

3:54 is why I love stalekracker

[@TheWatcherxx99]

🤣🤣🤣🤣

[@TheWatcherxx99]

And 4:20 🤣🤣

[@isoseg4371]

The Magnalite pot told me everything I needed to know.

[@Mr.JavsOfficial]

Wow 👏

[@davidellis7011]

when the file poofed i laughed so hard.

[@cynthiaking4437]

Dude, you make me want to travel south, to Louisiana of course. Knox it off . That gumbo is for real.

[@jflatley38]

ça c'est bon !

[@onedelish]

yummy!

[@banevasion1339]

I like that Earl from “My name is Earl” 😂

[@GatorNinetyNine]

HAWT DAMN GUMBO HOSS! FIYYYYAHHH. MAKING ME HUNNNGRAY. GOBBLESS!

[@johnblood3731]

Watching at 2am and he is making me hungry. Got to try the smoked turkey in my next gumbo.

[@BroJiden]

Mais'! Dats some good stuff der cher'!

[@mhouse451]

That's some Southern cooking, dude.

[@Mike-t7h1k]

Mann that looks delicious

[@hvt-01]

Wat had me crackin up wen he said U an Kool-Yan😂😂😂😂

[@emildraxineanu7037]

I whish you could share what spices and seasonings you used. And also what is holy trinity vegetables what did you use . Man that looks so good . Im salivating lol😅😅😅

[@stmn346]

Holy trinity is Bell pepper, onions and celery.

[@brentmcmillan7638]

And garlic for the Holy trinity

[@laineyboy]

Call dat garlic the Pope

[@dus777]

thank, thank you, for putting all these recipes and cooking tips out here for posterity. Some of the "obvious" to you is news to us Midwest and mountain folk.

[@chrissmilich3530]

Awesome gumbo!!!

[@lueveniapettiford2626]

Poor bird!!! Looks tasty. 😋 my kind of 🍳 cookin

[@jasonborne9839]

Talking to inanimate objects is Golden Work!!!! My mans is hilarious

[@richardsharpe6745]

using the smoked meat makes it for me I bet the room smelt like a campfire and the taste was Ca Cest Bon !

[@Skuff_314]

My best part of the day is hearing your voice on playback speed x2 buddy, you should give it a try hahahahaha it’ll make your day

[@davoiceofreason7]

love the magnalite pot... that's what ALL my elder's cooked in... and blk cast iron... like 70, 80yrs ago up until their deaths, and I carry on the tradition cause i inherited the pots... that i affectionately call my "Nana pots"... I wont lie, gumbo weather is 24/7/365... and i live in SE TX, 7 miles from the GOM... and what you put in it is your biz... it's gumbo, that's what you do... yes, I do chicken, and sausage in my seafood gumbo... i do or dont do okra, just depends... and yes, i do stewed tomato's... sometimes... i like a hearty pot of gumbo... I dont do weenies, or potato salad in my gumbo... and i dont knock those who do... if you like it, whatever tickles your pickle... 😂😂😂 gumbo is the BEST dish there is imo... and if it's good, I'll give you your props... 😂

[@Closdmon]

First time I tried gumbo being from Colorado; was this style 👌 outing old man was from Louisiana and he did it similar to this

[@TheJordanAntibellum]

Bro you don’t give a damn and I love it 😂

[@danielmillet7932]

We love our smoked rabbit and andouille gumbo for Christmas every year here in Laplace.

[@tevo7138]

Ain’t nothing like a hot bowl of gumbo with a nice scoop of cool potato salad. My people from New Orleans. Got introduced to it early and been eating it like that for many years. It’s a down south thing but if you haven’t tried it then you should

[@petepurdee]

Got me some of that ole cajun two step for my fixins'......over and out!

[@wannabe4668]

It’s umpa lumpa doooooooode

[@davidtappe5337]

You are a riot bro! Now we got gumbo!! Lights out whooo!!

[@Tommaniscalco1976]

Let's go my dudes

[@OfficialPepe]

Stalekracker the only reason i would consider visiting the US. Man, all his food looks so god damn delicious!

[@acedibiase7038]

Looks 🔥

[@harrisonmoore9844]

Just made my chicken and sausage gumbo with smoked turkey wings definitely a new level reached !

[@johngeiger3770]

Okay! I'm hungry...again. 😅

[@Baconbills]

i get hungry watching every video i started taking breaks 🤣🤣

[@mechaplatypus82]

I was waiting for the bird to show up. 😂