Sweating Vegetables for Chicken & Sausage Gumbo

Video Transcript

"Hi my name is Karl James owner of Creolesoul catering and on behalf of Expert Village I'm here to show you a simple chicken and sausage gumbo. Okay we have remove our chicken and we have drained some of the oil we left oh maybe 2 tablespoon of oil in there now we are going to add our vegetables our holly trinity. We are going to do the same thing with this we are going to brown this. One thing you have to be careful is we added our garlic in there also you don't want your garlic to brown. Once you garlic starts to brown it gives you a bitter taste and we are doing this in a medium heat. We are just going to saute these and sweat them down just a little bit and like I said since we are doing everything in one pot we are going to sweat them down and remove them from the pot and use the same pot to make our roux. If you wanted you can use a separate pan to sweat your vegetables down in but we don't want to dirty to many dishes especially pots and pans. You want to kind of keep a content eye on that cause like I said you really don't want that garlic to burn. If you are not a big fan of garlic leave it out just go with the garlic salt of the garlic powder. Like I said gumbo it is more then just reading the receipt you see other people making it and you got to feel it that is what gumbo is all about. It is not something that you could really just follow reading the receipt and there it is even if your watching me and you are doing everything exactly the way I do it I guarantee you that your gumbo is going to taste different then mine and so forward and so on. Anyway we are going to continue to sweat our veggies down then remove then and move on to our next step."