TODAY | February 12, 2013
>>> this morning in "today's" kitchen, what's for dinner? how about some mardi gras grub? from the new orleans restaurant, restaurant revolution. chef, good to see you.
>> nice to be back with you.
>> you know, it's fat tuesday and you're doing some great cajun creole cooking. it encompasses a large number of cultures.
>> seven different nations arriving in louisiana and all bringing their food, philosophy, technique and it all ends up in one of the dishes we're showing today. of course, restaurant revolution right at bourbon street , times square of new orleans . and we're doing the foods that are important to new orleans culture.
>> starting with?
>> this is the gumbo. we're starting with the dark brown , equal parts oil and flour. we cook it to 385 degrees to get color, texture, flavor. you want to throw in -- notice onion, pepper and garlic. kitchen is supposed to be messy, right? the sausage, very heavy smoked. go ahead and put that in. that's what really brings the smoke into our gumbo, the sausage. and then this is a chick en chicken gumbo, certainly the gumbo that the writers of carnivale use. put all the chicken in. we would saw today this around. you can see the pot is already filled. we would saw today this around to bring the juices out of the chicken. of course, for demonstration purposes, nice chicken stock is going to go in. you can stir that up for me there. salt, pepper, gran lated garlic. of course, onion, celery, bell pepper , all those wonderful flavors. seven to one basically will be the ratio of water to stock. partner of mine in new orleans at revolution, this is one of the things that is so important that the world understands. without that dark brown base, this is one of the first things we want to teach them, what the importance of this. this is going to cook for about two hours on a low simmer and all the smoke of that sausage and everything will come into the pot. i have some right here. look what it looks like in this beautiful mardi gras tourine, sausage and all that. i have some right here. of course, ground leaves of the sassa sassafras tree, gift of the native americans flavor the dish. so that's -- now we can't have mardi gras without the homes filled with these dishes. crab cake , jumbo lump crab mete meat, with our roumalade sauces, hot sauces. oysters, i'm using the 505 salsa. i always use salsa. paying homage to the spanish cultures of america. certainly this is one of my favorite salsas here. the king cakes. you cannot have carnivale without the two king cakes. this one is toasted coconut, largest african-american parade in new orleans and then, of course, the purple, green and gold royalty, springtime and wealth. that's where the little baby comes.
>> i always wondered what the colors mean.
>> of course, if you get the baby, that means you