Episode 3
Cook Gumbo Like Brenda
Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through how to cook her House Gumbo with Chicken, Andouille Sausage & Okra.
Makes enough to feed 2-3 Saints Linebackers (2 Quarts)
Part #1
Make a Roux
1 C Lard, Shortening or Vegetable Oil
1-3/4 C All Purpose Flour
Simmer over medium flame stirring consistently until the color of dark chocolate for about 45 minutes. If you have leftover roux after making your gumbo it will keep in the freezer forever.
Part #2
Gumbo Recipe (in the order everything is cooked)
3 TB Canola Oil
1.5# Andouille Sausage or any smoked pork sausage of your choice, sliced
1 TB Dried Thyme
2 Bay Leaves
2 Heaping TB Minced Garlic
1 Lg Yellow Onion, diced
Celery Heart, Diced
1.5# Boneless, Skinless Chicken Thighs, Lg Dice
3 Medium Green Bell Peppers, diced
2# Fresh or frozen sliced Okra (if using frozen add the defrosted okra just before you add the roux)
3 Heaping TB Chix Base
1.5 Qts. Water
Roux to desired taste/consistency – about ¾ C
1 TB Salt
2 TSP Black pepper
1 TB Cayenne
Sliced Scallion for garnish
Steamed White Rice
Part #3
Steam a Pot of Rice
1 C Long Grain White Rice
Water for rinsing
2 C Water
Check out all of Chef Brenda's restaurants in the Bay Area currently open!
https://frenchsoulfood.com
https://brendasoakland.com
https://brendasmeatandthree.com
Still don't wanna Cook Like Brenda? That's OK 'cuz now we
SHIP NATIONWIDE TO YOUR DOOR!
https://www.goldbelly.com/brendas-french-soul-food
Music performed by Gaucho