[CHATTER]

[LAUGHTER]

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.

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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.

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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.

[SIZZLING]

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.

[SIZZLING]

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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.

[CHATTER]

[LAUGHTER]

[CHATTER]

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 chefsteps.com.

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