 We're talking about taking
all the flavors from Louisiana
and putting them right
here in this little pot.
That's perfect.
[music playing]
In any great gumbo
recipe, you always
have to start with a roux.
All right.
What is that?
What's a roux?
It's going to be equal
parts fat and flour.
To me, the best rouxs
always start with butter.
Well, this is not just
going to be any gumbo.
It's going to have a little
bit of a game day twist to it.
And a little bit of
this liquid smoke.
It's going to give
that flavor like it's
been cooked in a smoker.
But no, it ain't been
cooked in a smoker.
It's been cooked in slow cooker.
And as soon as you
put that flour in,
you want to get whisking.
You don't want to
create any lumps.
A good dark roux is going to
take you a good 15, 20 minutes.
You just keep working
it and keep moving it.
Eventually, it's going to
start to change colors.
It's going to be nice and
brown, just like a penny.
Every great Louisiana
recipe starts
with the holy
trinity-- green bell
peppers, onions, and celery.
And that's like a
very distinctive
flavor when it comes to
Louisiana style cooking.
So all we're going to do is
literally load everything up.
Beautiful roux with our
holy trinity and some cloves
of garlic.
Next, we're going to go down
with our chicken thighs.
I love using chicken thighs
because of the flavor
when it comes to Cajun cooking.
Next, we're going to go down
with some Cajun seasoning.
This gumbo's going to have
a little kick to it now.
Next, we're going to go down
with a little file powder.
Now, this ground file
is made from sassafras.
I know you know what that is.
Right?
But basically, it
has an earthy flavor.
And it's used a lot in gumbos.
That goes it.
I'm gonna give this
a little bit of love
with some salt and some pepper.
And lastly, we're going to
put about six cups of broth.
Here's the best part.
All you've got to do
now is put your lid on.
Set it 5 and a 1/2 hours.
And that's it.
Before you know it,
it's going to be time
to make some bowls of gumbo.
Oh my god.
Look at that.
Take these chicken thighs out.
Oh, it's already falling apart.
Look how tender that meat is.
Hello, down there.
This meat is literally
just fall-apart tender.
All right so I have all
of my meat shredded.
I'm going to add it
back to my slow cooker.
I'm going to add my
shrimp at this point.
I left the shell so
all of that gumbo gravy
is going to get underneath
and just basically
baste and marinate that shrimp.
All this talking about
flavoring shrimp-- shoot.
I need me a bowl right now.
All right.
Well, just let it do its thing.
We're talking about
eight minutes here.
And then before
you know it, you'll
be eating a bowl of gumbo,
chillaxing, watching the game.
Let's check.
Mm-hm.
Yep.
Hold up, baby.
Those shrimp are perfect.
Yep.
Let's go ahead
and plate this up.
Put just a dollop of rice in
the middle, just like that.
A little bit of these scallions.
And last, but
definitely not least,
you've got to have a little
bit of that hot sauce.
Dab, dab, dab.
Mm-mm-mm-mm.
That file powder makes
a huge difference.
It gives it that
authentic gumbo flavor.
That chicken is tender.
Oh my gosh.
And that shrimp, that's
where all the flavor is at
is right in this shell.
So it just adds another level
of flavor That's perfect.
[music playing]
