The Royal Chef makes Gumbo - Is It British?

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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