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  • NICHOLAS GAVIN: Today is "Family Meal" at ChefSteps,

  • and we're making gumbo.

  • Growing up in the Pacific Northwest,

  • I knew nothing about gumbo.

  • Had to have someone teach me.

  • Luckily enough for me, that person

  • was chef-owner of Menresa as well as

  • the Bywater, David Kinch.


  • NICHOLAS GAVIN: So David was in Seattle.

  • He came by here, and he wanted to school us

  • in the arts of gumbo.

  • He started off by making us one with things

  • we had lying around.

  • We had some pork belly.

  • We had some oysters.

  • It's the Pacific Northwest, you know?

  • He taught us the four basic parts

  • that go into making a gumbo.

  • You have the spices, you have the surf and turf,

  • you have the mirepoix, and you have the roux.

  • It's going to be really rich, and this

  • is one way to make gumbo.


  • It takes a while to make gumbo.

  • It takes a lot of patience.

  • I've made it in four hours.

  • I've made it in six hours.

  • I always like it more with the more

  • time I spend putting into it.

  • In classic French mirepoix, there's carrots.

  • Here, in NOLA-style "holy trinity" mirepoix,

  • they substitute green bell peppers in place of them.

  • Even though gumbo does mean okra, I don't like okra,

  • and I do not want to put it in this gumbo.


  • The roux is going to take about 60 minutes

  • or so, so make sure you have everything else ready,

  • you're hunkered down, ready to cook this

  • because it's going to take your undivided attention.

  • It's going to be a very, very dark roux, almost black.



  • It's important to have the surf and the turf.

  • We have some pork bellies in the freezer that were actually

  • sous-vided a little while ago.

  • You can use pork belly, chicken, and andouille sausage.

  • Not an exact science to this.

  • These are going to be perfect to put into our gumbo.

  • For the seafood feel free to use mussels,

  • shrimp, fish if you want, we're using oysters, clams.

  • Don't limit yourself to one thing, or use multiple things.

  • These are going to be added last minute to our gumbo.

  • All right.

  • This is going to really rock.

  • Coming between you guys.

  • Ooh.

  • Oh, my god.

  • That looks amazing.

  • Yum.




  • NICHOLAS GAVIN: It was a special treat for us

  • to watch David Kinch cook in our kitchen and teach us gumbo.

  • If you want to learn more about what it

  • was like cooking with him, or things

  • he said-- extra tips-- please see our recipe

  • at



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B1 gumbo music playing gavin nicholas chatter david

ChefSteps Family Meal: David Kinch's Killer Gumbo

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    amber posted on 2016/05/25
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