Hi, my name is Karl James owner of Creolesoul
Catering located in Round Rock, TX. On behalf of Expert Village, I’m here to show you my
gumbo supreme. Now we’re going to sweat down our trinity so we got our trinity here which
is our green peppers, red peppers, celery, onion plus we’re going to put that garlic
that we chopped in there also. So we are going to add this all and sweat it down. We just
want to sweat it down for about 5-10 minutes just so they will soften. You want to keep
moving it around because that garlic that we have in there we don’t want that to burn.
When you burn your garlic, it gives it a bitter taste and by putting it in with the rest of
the trinity those bell peppers, onions and celery are releasing quite a bit of liquid.
So that will also help keep the garlic from burning. Nice colors; the red and the green, white.
By doing this, we’re releasing a lot of the sugars that are in each of these items. So we’ll continue to sweat down our veggies
our trinity we’re about another 5 minutes and I’ll see you back at the next step.