0:11
all right I'm just finishing up our roof
0:14
and I'm sure that most of y'all know how
0:17
to make roof it's just about half all
0:20
and half flower and you want to bring it
0:23
tub the color of a new penny all right
0:26
I'm gonna switch to the wooden spoon I'm
0:29
through with my room so I'm gonna add
0:32
onions celery and bell pepper we're just
0:37
gonna cook those off just for a little
0:40
while now I'm gonna add chicken stock
0:55
now I'm gonna add a little water alright
1:01
now I'm gonna start with the seasonings
1:02
I've got fresh parsley
1:04
I've got lemon pepper house seasoning
1:07
basil thyme little cayenne pepper garlic
1:12
a couple of bay leaves so now I'm fixing
1:18
to change the color of this just a
1:20
little bit if I adding a few Tomatoes
1:22
not a lot and last a little
1:25
Worcestershire sauce now you can use
1:30
different kinds of sausage today I'm
1:32
gonna use Shiraz Oh which is a Spanish
1:35
influence and you can't hardly beat the
1:38
kielbasa sausage which comes from a
1:41
Polish influence and this is what's
1:42
gonna flavor our pot this sausage that
1:46
I'm putting in right now is actually
1:48
used in a lot of Mexican cooking then
1:50
it's gonna be a little on the spicy side
1:54
kielbasa is delicious with seafood
1:58
okay so we've gotten everything in here
2:01
except for the okra now today I'm using
2:04
fresh okra but frozen works so nicely
2:08
now we're ready to put the lid on this
2:11
and it's going to be a wonderful pot of
2:13
gumbo I'm gonna move this pot back here
2:19
and let it simmer and I've got a pot
2:26
that has been simmering low for about an
2:32
hour and a half I'm gonna pull out our
2:35
seafood and we're gonna start adding
2:38
that to the pot you definitely don't
2:45
want to add your seafood too early now I
2:48
have chosen to use scallops oysters
2:53
shrimp and crab now the first ingredient
2:59
it's gonna be the crab
3:05
the next things are scallops and my
3:16
now I'm gonna stir that around and let
3:18
it cook for a few minutes because the
3:22
shrimp truly take only 2 to 3 minutes ok
3:27
I think it's about time for the shrimp
3:29
now and you can see that I've left the
3:32
tails to the shrimp on strictly because
3:36
that's the way I like it
3:38
you can see them already changing colors
3:41
on us just that quickly at this time you
3:45
would add your feel a powder that's
3:47
ground sassafras leaves and it gives it
3:49
a nice flavoring but it also serves as a
3:52
thickening agent for your gumbo so
3:54
unless I know the whole pots gonna be
3:56
now I would not add it alright while
4:00
those shrimp are cooking I'm gonna start
4:02
fixing me a little plate I love rice
4:05
with Gumbo's I like gumbo with rice and
4:11
French bread I don't want any salad any
4:14
slaw no nothing and then I would add
4:17
just a little feel a to that
4:30
looks so delicious can't wait to dig in
4:38
my stomach's just growling
