Food
Kenneth Temple’s Gumbo Ya-Ya | An Introduction to Cajun and Creole Cooking | Food Network
Gumbo Ya-Ya with chicken and smoked sausage sings with the flavors of Louisiana as Kenneth Temple says!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Gumbo Ya-Ya
RECIPE COURTESY OF KENNETH TEMPLE
Level: Intermediate
Total: 1 hr 45 min
Active: 45 min
Yield: 8 servings
Ingredients
3/4 cup canola oil
2 pounds chicken wings, drumettes and flats separated, tips removed
1/4 cup plus 2 tablespoons Creole seasoning
1 cup unbleached all-purpose flour, plus more as needed
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
5 cloves garlic, finely chopped
1 teaspoon cayenne pepper
2 bay leaves
5 sprigs fresh thyme
12 cups low-sodium chicken stock
24 ounces smoked sausage, sliced 1/4 inch thick
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
3 cups cooked white rice, for serving
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch thick, for serving
1/4 cup finely chopped flat-leaf parsley leaves, for serving
Directions
Heat 1/2 cup of the oil an 8-quart heavy-bottomed pot over medium to medium-high heat. Coat the chicken wings with 2 tablespoons of the Creole seasoning in a large bowl. Pour 1/4 cup of the flour over the chicken and coat evenly, then slowly add additional flour as needed until all of the chicken is completely coated (see Cook’s Note). Working in batches, fry the chicken wings until golden brown, about 3 minutes per side. Transfer the wings to a paper towel-lined plate and set aside.
Carefully add the remaining 1/4 cup oil to the pot and heat until smoking (there should be a thin faint white smoke coming off the oil). Whisk in the remaining 3/4 cup flour and cook, whisking continuously, over medium-high heat until it turns into a dark chocolate brown roux. If the roux is browning too quickly, remove the pot from the heat and continue whisking until the roux reaches the desired color. Turn the heat down to low and stir in the celery, onions and peppers with a wooden spoon, scraping the bottom of the pan, until the vegetables are coated with the roux, about 1 minute. Add the garlic, cayenne, bay leaves, thyme and 2 teaspoons Creole seasoning and turn up the heat to medium-high. Whisk in the chicken stock in three parts to make sure it’s fully incorporated. Add the chicken wings, sausage, Worcestershire sauce and 1 tablespoon plus 1 teaspoon Creole seasoning. Stir to combine.
Bring to a boil, then reduce the heat to low and simmer, uncovered, using a ladle to skim off any foam that rises to the top, until the gumbo is slightly reduced and thickened, about 1 hour. Stir in the remaining 2 tablespoons Creole seasoning, 1 teaspoon salt and 1 teaspoon pepper. Combine the green onions and parsley in a small bowl or on your cutting board.
To serve, ladle the gumbo over bowls of cooked white rice and garnish with the green onion and parsley mixture.
Cook’s Note
The amount of flour needed to coat the chicken wings may vary since wings can vary in size. Adding liquid to a roux will lighten the color of the gumbo. Remember, the darker the roux, the less thickening power it has.
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#KennethTemple #GumboYaYa #AnIntroductionToCajunAndCreoleCooking #FoodNetwork
Kenneth Temple’s Gumbo Ya-Ya | An Introduction to Cajun and Creole Cooking | Food Network
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Is there really such a thing as too much chocolate frosting? 😋
@chefdaniellesepsy has the ultimate birthday cake recipe for the sweetest way to start another trip around the sun! This fluffy yellow cake strikes the perfect balance of sweetness and richness. The frosting combines the silky richness of ganache with the light texture of buttercream for a glossy, deeply chocolatey finish. Whether baked as a layer cake, a 9-by-13-inch cake or cupcakes, it’s a crowd-pleasing dessert that’s perfect for any celebration.
Get the recipe:
▶ Best Birthday Cake: https://foodtv.com/4hXisWW
0:00 – Intro
0:59 – Mix the ingredients
4:30 – Add buttermilk and dry ingredients
5:29 – Prep the pan
5:59 – Bake the cake
6:16 – Make the frosting
9:20 – Remove cakes and let them cool
9:53 – Assemble the cake
12:23 – Decorate
13:10 – Serve
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #BirthdayCake #TheHungryGnome
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Fall is here, and dessert just got a whole lot cozier. From Jeff Mauro’s Brownie Pecan Pie to Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon, these desserts from Food Network chefs are comforting, decadent and guaranteed to impress.
#FallDessertRecipes #FoodNetwork #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
00:05 – Ree Drummond’s Drunken Pecan Pie
04:38 – Ina Garten’s Pear, Apple and Cranberry Crisp
08:43 – Kardea Brown’s Cranberry Custard Pie
12:41 – Ree Drummond’s Pumpkin Gingersnap Cheesecake
16:38 – Alex Guarnaschelli’s Pumpkin Bundt Cake
25:16 – Jeff Mauro’s Brownie Pecan Pie
28:31 – Ina Garten’s Fresh Apple Spice Cake
34:08 – Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon
37:52 – Ree Drummond’s Caramel Apple Pie
43:10 – Ina Garten’s Pumpkin Banana Mousse Tart
Get the Recipes:
Ree Drummond’s Drunken Pecan Pie – https://foodtv.com/3V5OrY1
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Kardea Brown’s Cranberry Custard Pie – https://foodtv.com/3lstncN
Ree Drummond’s Pumpkin Gingersnap Cheesecake – https://foodtv.com/2I1hADL
Alex Guarnaschelli’s Pumpkin Bundt Cake – https://foodtv.com/3sleCRK
Jeff Mauro’s Brownie Pecan Pie – https://foodtv.com/3HJJyhC
Ina Garten’s Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon – https://foodtv.com/3nq6OWC
Ree Drummond’s Caramel Apple Pie – https://foodtv.com/2TJLiiW
Ina Garten’s Pumpkin Banana Mousse Tart – https://foodtv.com/3elNWVE
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Food Network Chefs’ Top Cozy Fall Dessert Recipe Videos
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Chopped judges Marc, Alex and Chris cook with candied bats and pig’s blood.
Subscribe ► http://foodtv.com/YouTube
No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Watch more from Food Network at https://foodtv.com/39EXAST
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#ChoppedAfterHours #FoodNetwork #AlexGuarnaschelli #ChrisSantos #MarcMurphy
Candied Bats and Pig’s Blood for Halloween | Chopped After Hours | Food Network
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Guy Fieri visits Bob’s Clam Hut in Kittery, ME, where this coastal comfort food spot serves up fresh clams and classic New England flavor.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bob’s Clam Hut: https://bobsclamhut.com
Follow them: https://www.facebook.com/bobsclamhut
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Finds the ULTIMATE Seafood 🔥 Diners, Drive-Ins and Dives | Food Network
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Kardea Brown puts her spin on a Southern classic with tender chicken thighs, hearty vegetables and homemade chive dumplings simmered in a flavorful chicken broth. #KardeaBrown #DeliciousMissBrown #FoodNetwork #ChickenAndDumplings
Get the recipe ▶ https://foodtv.com/3YxN3Q4
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken and Dumplings
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Chicken:
6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional
Directions
For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
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Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network
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@jojuancarey1547
December 26, 2023 at 3:37 pm
Man what the hell I just watched
@gcfranco17
December 26, 2023 at 3:37 pm
Where’s the beer!
@jameswashington2052
December 26, 2023 at 3:37 pm
To much oil on top the gumbo Rue
@hhdg1515
December 26, 2023 at 3:37 pm
love that swimming saying. it's not rice and gravy !
@brandoncherry1651
December 26, 2023 at 3:37 pm
Best to use boneless chicken thighs I smoke my chicken and sausage…makes it pop btw I don't know anyone wants bones in there soup or whole chickens as far as the trinity I use celery onions a angry pepper and reduce in olive oil..garlic last…cause it can burn fast…after the smoke I chop chicken and sausage just how I make mine hood says mine has healing powers
@ceejay4377
December 26, 2023 at 3:37 pm
My First time watching one of your videos and I watch your video on Gumbo YaYa. Loved it. Too many chefs are too prententious because of their culinary education or they talk too much or don't have good presentation skills. Yours was none of that and it was entertaing as well. Great job. Now Im going to look to see if you have videos for Shrimp and Grits and an Etouffe one as well. I'm from Canada but love creole and Cajun (and a whole lot more). I was also a fan of Chef Paul (OOOOH das goood)
@rodfillingame4538
December 26, 2023 at 3:37 pm
Looks good
@marynrow84
December 26, 2023 at 3:37 pm
Just made file gumbo following your recipes classmate! Keep up the great work ❤
@RADDY1993
December 26, 2023 at 3:37 pm
Your Cajun seasoning looks much darker than the one used in Jambalya ?
@tailored4wealth430
December 26, 2023 at 3:37 pm
Making this dish today and I’m following your method!
@toobin8r
December 26, 2023 at 3:37 pm
Just made gumbo this week, took me back to being a kid. Also felt good that it was the quickest I ever made a roux
@jeffgrenfell7099
December 26, 2023 at 3:37 pm
OMIGOD MMMMMM YAAAAA!!!!
@rojerww
December 26, 2023 at 3:37 pm
Man, oh man. I know Justin Wilson wasn't pure and true but he done near as good as you. I can just about taste those flavors right now.
I had to go and subscribe 'cause I will be recreating this myself – with one major difference: I mill my own wheat berries for the freshest whole grain flour. I'll be using Hard White Wheat berries.
Thank you for your sharing of the knowledges.
@iambrandivakingskid
December 26, 2023 at 3:37 pm
I've been watching Gumbo videos this morning because I'm making it for dinner and wanted to see other people's twist on it.
I couldn't understand for the life of me why people are taking 30 minutes to make a roux. And I'm from Texas.
The first thing my grandmother taught me when I was 16 was how to make gravy…make it smooth…and use it as a base for other sauces/gravies.
@JoeMcBroom
December 26, 2023 at 3:37 pm
I love how this guy cooks and talks. Talkin about the sausage "that's not the kinda love we have down here"
I'm gonna make this gumbo for sure!!
@robertaustin6302
December 26, 2023 at 3:37 pm
I keeping coming back to Chef Kenneth and this recipe. I’ve made this several times now and each time I’ve hit a home run. Once you get the roux down, you’re off to the races. Ya-Ya baby!
@urianlaferriere
December 26, 2023 at 3:37 pm
wooow im drooling, you are my hero lol
@kerrak.7452
December 26, 2023 at 3:37 pm
I came here to find a simple way of cooking Louisiana cuisine and now I’m confident ! The dark roux color reminds me of Jamaican brown stew. They brown sugar instead of flour and use scotch bonnet peppers in place of the cayenne, and all spice instead of paprika. I love my black people, we are all connected!
@fly1327
December 26, 2023 at 3:37 pm
I started making dry roux for my gumbo a few years ago, toasting flour in the oven sans oil. So stupid easy, so controllable to color, and even better not "drinking" all that oil in the gumbo. But if you need the super high calories of suspending flour particles in oil just to brown such (that's exactly what it is), go for it. But you can do MUCH better. Make extra, it freezes forever. Hint – Quick gumbo.
@apachedondada
December 26, 2023 at 3:37 pm
Skimmed the impurities and the oil
@mediaholic07
December 26, 2023 at 3:37 pm
Grew up in NOLA and gumbo is my emotional support meal. Thank you for sharing.
@p.j.4445
December 26, 2023 at 3:37 pm
YES SIRRRR !!!!
@jansteinvonsquidmeirsteen2256
December 26, 2023 at 3:37 pm
You are funny! Try fish sauce (the Thai or Viet stuff) for the umami. If you wanna go fancy, get the liquamen, but it's the same thing.