How to Make Gumbo with Our Foolproof (Surprising) Technique and Tips for Perfect Red Beans and Rice
Buy Our Winning Traditional Skillet:
Buy Our Winning Dutch Oven:
Buy Our Winning Stock Pot:
Get Our Recipe for Chicken and Sausage Gumbo:
Get Our Recipe for Red Beans and Rice:
Host Bridget Lancaster shows host Julia Collin Davison the steps to making the ultimate Chicken and Sausage Gumbo. Then, tasting expert Jack Bishop challenges Julia to a tasting of smoked paprika. Finally, test cook Erin McMurrer reveals the secrets to making the best Red Beans and Rice.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
I always learn new tricks to making my cooking easier and less intimidating from the America's test Kitchens !
Which they learned to pronounce things correctly!! She said "I love rice at the bottom of me gumbo!". Wtf rice goes hand and hand with gumbo dummy!
Made this tonight. My wife doesn't eat seafood and living in New Orleans we pass up a lot of good food but this recipe is the BOMB! The rice is so perfect and the rich flavors I can't even describe. This recipe is a keeper!
Thanks ATK!
My Roux was a little darker than cinnamon at 35 minutes it doesn't taste burnt so I'm going to try it.
That's not gumbo. That's chicken-sausage gravy over rice. And my goodness that was a lot of flour. What in the world were you thinking?
Isn’t rice enough carb you adding that much flour to it too ?
Two recipes i would love you to try. The classic Coq au Vin. And an Asian street food. Singapore Noodles
No oil or butter
This Dry ROUX@ The Oven iS BrilLant, ALL These Recipes &+ Tests are GREAT‼️‼️💲💲.
Never tried the simply organic, but I use Kroger Private selection smoked and regular paprika and they're awesome. They're Cayenne is also fruity and delicious.
The dry roux is great. I use it. We saute the meats for flavor and the fawn.
~Louisiana girl.
Smoked or not, I always favor the sweet paprika. Sweet paprika comes from one particular variety of pepper, so if you're getting sweet, you know what kind of pepper you're dealing with. Hot paprika includes other peppers, because that first pepper isn't spicy at all. The pepper or peppers used varies from one brand to another, so you're starting to get into "chili powder" territory, where the product tends to not have much personality, in much the same way that blending the juice of twelve different citrus fruits would likely yield a dimensionless "generic citrus" flavor. With sweet paprika, you're getting the flavor of the fruit that inspired the powder in the first place. For that same reason, when I get powdered dried peppers, I always go with single-variety options (chili California [dried Anaheim] has a mild heat and a nice fruity flavor), which are often plentiful in grocery stores that specialize in Mexican and Central American products.
Where's the Okra?
No okra? No, thanks
Hot Sauce in GUMBO?? That's a NO NO folks..https://www.youtube.com/watch?v=ola9Xkxg_SU&ab_channel=OWN
Definitely different than the gumbo I make.
I'm dying to know if these two are a couple!😬
Where was this recipe when I had to make this by huge batches? I really like the toasting of the flour in the oven, is the toasted flour applicable for anything else I'm thinking mostly baking. I know when I toast regular granulated sugar in the oven before using it and baking I get more of a caramel flavor. Are there any benefits in using the toasted flour, in maybe a chocolate chip cookie would be a good example since a lot of people make brown butter for cookies. I've been baking for 30 odd years and I would actually watch you guys instead of Saturday morning cartoons, I was actually flipping through one of your guys's cookbooks the other day. Love you guys and I hope you keep on with the Test Kitchen, you guys are one of the reasons I went into cooking I didn't even take the summer off from high school I went straight to culinary school and even when culinary school went and a break I took additional classes that my classmates didn't so that's why I know how to cake decorate and do a lot of restaurant desserts that they didn't learn
I made a mistake and I was stupid enough to drink a whole bottle of hot sauce
When I was young I made a stupid is it I drank a whole bottle of hot sauce
When my Mom makes gumbo she makes her own stock and I’m not allowed to make the rice for gumbos my mom puts herself in charge.
You need to okra. That is part of gumbo.
Use lard instead of butter in your roux. Talk about game changer!
You came close to getting it right.
That man made a definite choice to pronounce it “pa-prick-a” and he stuck to his guns. 😂
If you two culinary pagans can't make a real roux then you really have no business on television talking about Louisiana food!
That is a huge amount of flour, wow
I wonder how many Cajun and creole grandmas are about to rise from the grave to beat them with a wooden spoon.