Since moving across the pond to Texas I make Gumbo… a lot! The gorgeous combination of seafood, meat and vegetables. And then there’s the roux. I’ve been making rouxs for over 30 years, classical French cuisine I learnt in college and perfected at The Savoy Hotel, London.
Mahogany in color, nutty and earthy in flavor the roux is what makes or breaks the perfect gumbo. In this video I’ll show you how to make the roux that will make your gumbo the talk of the table.
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My Cajun seasoning blend…
1 TBS onion powder
1 TBS kosher salt
1 TBS garlic powder
½ TBS black pepper
2 TBS smoked paprika
½ – 1 TBS red pepper flakes
½ TBS oregano
½ TBS dried thyme
½ TBS dried basil
My Gumbo
Makes 4 portions
1 large onion, chopped
2 bell peppers, chopped
1 head of celery, chopped
1 cup flour
1 cup plus 2 TBS vegetable oil, divided
6 chicken thighs, boneless skinless, cut into bite size pieces
1 12oz pack frozen crawfish tails
1 andouille sausage, sliced into wheels
8-12 ounces fresh okra, cut into bite size pieces
6 cups chicken broth
Cajun seasoning – to taste
steamed rice
finely sliced green onions
Heat the 2 TBS oil in a large pan and sear the chicken. Remove from the pan and allow to cool. Use 1/4 cup of chicken broth to deglaze the pan. Save the juices to add to the gumbo later.
Heat the 1 cup of oil until smoking and add the flour stirring constantly until the roux takes on a mahogany color. Add the vegetables and stir. Add the chicken broth, sausage and chicken and stir. Bring to a boil and then reduce the heat to simmer. Stir in the okra. Simmer for at least one hour stirring frequently.
Add the crawfish tails and cajun seasoning to taste. Simmer for another 10 minutes. Serve with the rice and green onions.
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39 Comments
Made the recipe. As well as the spice blend. I got a lot of compliments.
Thank you for this wonderful recipe.
❤❤❤.
The other trinity: red pepper, black pepper, white pepper
The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery.
One of my favorites on the Louisiana Basmati and Texmati through tot Tobasco.
Also Jambalaya and Boudin to Sausage
Love this version of cooking gumbo. I will definitely give it a try
Love it very simple
Silly. He added carrots. It's onion, celery and green pepper. He also makes souffled puddings an odd way. No big deal.
Silly. He added carrots. It's onion, celery and green pepper. He also makes souffled puddings an odd way. No big deal.
I still make this weekly now, a year on.
I am not a big fan of the slime of okra and i flash fry them n dry out or fry them out and then use them. But i get inspired by many of your techniques and all in all im empowered as a cook ❤..also being a serious mom cook myself im from mangalore ..i can identify the quiet self confidence of a your personality and true interest and passion in your job….stay blessed❤
Make your roux in the oven….thank me later.
You forgot the song lyrics: Jumbalya, crawfish pie and filet gumbo"!! LOL!!
Chef, the music doesn't go with this episode but, boy, your meals make me salivate.
Hi from Louisiana! I Love your videos, Chef! As you might imagine this video is particularly interesting to me…. You did Good work on that gumbo, I could almost smell it from here! Beautiful…. We have some food snobs among my South Louisiana brethren. "You don't put tomatoes in gumbo!" (unless you're Creole). I tell you what I think… I think that some Cajun out in the swamps somewhere opened his fridge and took what he had, made a roux, threw what he had in there with the stock, and called it gumbo. I know this goes back to other continents, but just some little story I think of when ever I hear the food snobs chime in on how you're supposed to do it. Your gumbo, Chef, looks Wonderful! It will be cooler here next week… you got me in the mood for a gumbo, I believe ❤ Love You Chef! You have So Many Wonderful recipes… Always can't wait for your next vid. God bless❤
Where I used to work, there was a cajun cookbook from the 90s in the office. I used to sit in there and read it if i had chance for a break. First thing i remembered reading was about the roux and the cajun holy trinity. Years later when the building was closing down, i snuck back in there to retrieve it.
wish me luck I will be doing my very first christmas roast for my family this christmas so I going to do a beef willington roast with roast veggies a roast potatoes
Read 'em 'n weep boys
there's only enough for me
Just a small bowl then!
YOU NEED MUSTARD POTATO SALAD !!
Did you ever make gumbo for the Royal Family?
I'd love to know how you ended up in Texas specifically (and the US)
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
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I’ve always wondered what gumbo is exactly and how to make it; thank you!!!!
Yummy❤❤
It sounds really strange a British person pronouncing Basil and Oregano the American way
My late hubbies Cajun family always put the rice in the bowl first then put the gumbo over it. Seems odd to see the pile of rice on top of the gumbo in the serving bowl. LoL.
Chicken & andouille sausage is my favorite.
Okra is too big. Will be tough
4:08
I grew up in east Texas. Our family eats gumbo often. I prefer using butter as my fat to cook my flour in. My chicken thighs are usually cooked skin side down in the skillet with the lid on. Then I shred them instead of chopping them. I also like to sear my andouille sausage bites. And, of course, all the glazings are saved to go into the gumbo.
looks so delicious
Id use butter for the roux .theres no flavor like butter
It is the real way.
Gumbo in a big Yorkshire pudding does sound rather awesome
This looks great!
Why not use butter in the roux instead of vegetable oil?
oh my goodness it looks so delicious and amazin🙂
Darren, my family has lived within 100 miles from New Orleans (east, in Mississippi) since 1815. You do a very good authentic Gumbo. I have nothing to add. You understand how we cook !
Good gumbo is one of the most amazing delicious meals there is. I love seeing people eat it for the first time. I don’t think I’ve ever met anyone that didn’t like it. Even picky kids like it! Andouille sausage & shrimp is my favorite.
No okra?