SuperBowl Gumbo Poutine French Fries By Keith Lorren

Spice King Keith Lorren shares a superbowl recipe featuring his interterpretation of the Canadian Classic Poutine. Keith Lorren’s Gumbo Poutine presents a sumptuous gumbo gravy with sausage, crawfish & chicken along with crisp french fries and cheese sauce.

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My name is Corinne the king of spies and I it’s Super Bowl time again and everybody’s looking for that perfect snack and I’m so excited to share this with you I call it Keith Lorenz gumbo poutine it’s an interpretation of a Canadian favorite with a little bit of soul to it

If you know what I’m saying so to get started we’re gonna make our flavorful stock I’m adding 10 cups of water to our pot along with onions celery bay leaves garlic peppercorns allspice and a little bit of love and we’re gonna simmer it down with Keith’s Lorenz gourmet poultry

Seasoning and chicken bullion just for extra flavor next we’re going to bring it to a boil with our chicken backs and as it’s cooking you’re gonna see that there’s gonna be fat and scum that come to the top impurities take all that out skim it off the top and then add a

Scotch bonnet pepper to sent it further next look at all these ingredients we’ve got onions bell peppers sausage scallions crawfish chicken that doesn’t get any better than that along with keeper and seafood seasoning chop up your meat and get ready to sautee make our room so in our pan I’m

Adding a little bit of oil a little bit of a grandma stick with that bacon fat which is going to give it a nice flavor as well so we’re gonna saute our sausage and get it nice and golden and caramelized look at that then we’re

Gonna take it out and get all of those remnants out and in that same pan we’re gonna add a dash more oil and you use a little bit of butter if you like or for our clarified butter and we’re gonna begin adding cauliflower in equal amounts so now as it’s cooking we’re

Gonna cook it nice and slow and create our world with paint constantly so nothing burns and we want it to be a nice golden color so we’re gonna add our onions celery bell peppers and we’re gonna cook it until it’s golden and we’re gonna start whisking and our homemade chicken stock

Our chicken stock simmer for about 45 minutes you know just a quick drop you want to come over again and this is detection everyone now it’s time to spice it up so we’re gonna add a little bit of thyme a little bit of Keith lorentz stevo season with all that

Tarragon and dill and all those good spices fresh garlic bay leaves and a little bit of love next we’re gonna add paprika for color and a little bit of cayenne pepper for that authentic heat a little bit of black pepper to bring out that extra aroma next we’re gonna just

Keep whisking and look at that color it’s an absolutely perfect so it’s gonna simmer this down for about 20 minutes 30 minutes if you like and a little bit of soy sauce to add some umami we’re gonna add a little bit more heat or Keith Laurentiis scotch bonnet pepper sauce

And just keep whisking and tasting as you go to accent the flavors you’re going to add a little bit of salt a little bit of Keith lorenz chicken bullion for the umami and you just taste it as you go there’s no real science to

It but you got to make it taste good and to do that we’re gonna use hip Lorentz seasonings now it’s time to add our meat so I’m adding our smoked sausage in our chopped up chicken with in a stimulus for about 10 minutes just to let the flavors get into that sauce really

Nicely and now we can start adding our other components now to modify their texture we’re gonna keep some of that stock and we’re gonna just keep stirring it in to make the right texture we don’t want it too thick we don’t want it too

Thin we know we want it to be a nice consistency to coat those fries really nice so at this point we can add our frozen okra I’m just adding enough for garnish our fresh scallions and fresh tomatoes along with a nice amount of parsley and we’re gonna just

Stir it in and it’ll be perfect I promise the last step to this gumbo sauce is to add our crawfish tails and we want to gently stir it and we don’t want to break any of it up and I’m adding the crawfish tails I have that have the fan

On just flavor you know we’re gonna stir it all again look how good and rich that looks look how thick that gravy is and at this point you can add a few dashes of the feel a gumbo powder for extra flavor and it’s good this is the texture

That we want it’s nice its creamy its flavorful it has that salt taste that’s what we’re looking for now we can start our fry so I have some heated oil the best fries to me I made in beef with a mixture of beef tallow and peanut oil so

You can do that we’re gonna fly fry our french fry them till they’re nice and crisp and just take them out simple as that they golden brown now that they’re out put them on paper towels and sprinkle them with a little bit of Katherine’s Fried Chicken season for some soul and

Flavor and we’re gonna start plating it up look at that pile the fries as high as the sky in our bowl and then we’re gonna slowly and ladle some of that good gumbo gravy on top lord have mercy look at that and we’re gonna garnish it with a little bit of

Fresh parsley freshly chopped tomatoes fresh and chopped scallions and parsley and then we’re gonna take a little bit of paprika and we’re gonna dab it all over the top like that for extra color and pizzazz and then we’re going to drizzle it with some homemade cheese

Sauce now for this cheese sauce I used Gruyere cheese cheddar cheese and cream cheese with a little bit of heavy whipping cream to melt it so that’s how we’re gonna make the cream sauce you can use cheese curds and find it but this is just fine shut up that my brother maestro on

YouTube always asked me about gumbo questions this video for you brother she’s already the king of spice and I bet thanks for watching and I’ll see you next week