How to Make Gumbo w/Dry Roux | Cajun Cooking w/my Louisiana Uncle!

Today I'm FINALLY sharing with you my uncle's gumbo! If you have a favorite gumbo recipe or "secret" ingredient, let me know in the comments! I love hearing from you all and sharing ideas. I hope you enjoy this video.
Ingredients:
1 large white onion
2 bags of "seasoning blend" Great Value frozen veg at Walmart is his favorite.
Family pack of chicken thighs (bone-in, skin-on)
2 large chicken breast (boneless skinless)
1 lb smoked cajun sausage
1 cup of Tasso (seasoned, smoked pork shoulder)
1 & 1/2 jars of dry roux (cooked flour)
Vegetable oil
Chicken Stock (homemade is free and delicious since you will be cooking the chicken thighs and getting broth from that already)
About 3-4 tsp cajun seasoning

[@allyrooh3628]

I'm so so glad you shared this with us. I love it for the gumbo recipe (which looks amazing), but I love it more for the sharing of a special tradition in your family. This video will always be a special memory for all of you. This makes me want to call all of my aunts and uncles.

[@savvysaute6578]

It is absolutely special. I love that we got to do this together! I hope you all had a wonderful holiday!

[@marcscroggs895]

The gumbo looks amazing. He said he was from Turkey Creek, Louisiana and I have been thru there so many times as I was from Alexandria. I went thru there a couple of years ago going to Ville Platte to buy sausage, Tasso and other great products. That area has so many good sausage and boudin. Love the area and will be back down there in the spring.

[@savvysaute6578]

We have several friends in Alexandria that attend POA church. I wish we had access to those items here in TN!

[@mollymcgowan7949]

Very wholesome

[@savvysaute6578]

Thank you. I enjoy cooking with Uncle.

[@rachelresets]

Your Uncle is a gem! I really enjoyed watching you two work together to make this. Makes me miss my grandpa ❤

[@savvysaute6578]

aw that is sweet... I understand the sentiment. He is definitely a treasure and we are so blessed to have him. I'm so glad you liked the video!

[@daviddixon7613]

Unc as convinced me that he knows what he is doing. I am guessing this is not the only meal that he can prepare. Also that brand of sausage he is using is made here locally in MS. And they are great. You can find them in any store or just go directly to the processing plant.

[@QuidamBlackrose]

Thank you for sharing a family involved cook-the passing down of family history

[@savvysaute6578]

I’m so glad you enjoyed. It’s very special.

[@lisahidlay4563]

Leah....that gumbo looks fantastic! I would eat a bowl right now if I could! I think your uncle is charming! Listening to him talking reminded me of my Aunt Leona who was born in Louisiana.... What an awesome video!

[@savvysaute6578]

Hi Lisa! Thank you for that sweet comment. He is definitely charming and has the best stories. We LOVE him and his gumbo!

[@renerusso3332]

TOO MUCH CRAP IN THE GUMBO AND IT IS TOO THIN. DUH!

[@algernon5776]

Looks really delicious 😋. I was surprised no use of the "trinity " ( onions , bell peppers & celery) and no okra. I knew of dry roux and really wish I could get some in my area. But your Uncle can really cook. Thanks for the vlog

[@savvysaute6578]

Hi! He did use onions, peppers, and celery. But no okra. Thanks!

[@bsomer9118]

I am so happy you have this video. I love this Gumbo it's one of my favorite's! I will definitely be making this.

[@savvysaute6578]

I’m so glad I was able to record it! Keep me posted. It freezes so well, too!!

[@tinagingrich3039]

Wow Leah thank you!!! What a lesson. Please thank your aunt and uncle on my behalf.

[@savvysaute6578]

Aw, I absolutely will. It was so much fun to make this video with him. Thank you for watching and commenting!

[@ashleymiraclephipps9746]

What a fun Christmas tradition!! Looks delicious!

[@savvysaute6578]

Yes! I love getting to make it with him. And it’s so good!!

[@angelagerth5460]

Love the recipe! What a special treat!!

[@blankreg420]

one of the key things in cooking is good heat management...your uncle knows what he's doing peace

[@savvysaute6578]

Yes he does!

[@ashleyhoskins8851]

Awesome video! I never knew how gumbo was made! Good job!! Looks awesome!!! ❤️

[@savvysaute6578]

thanks! Low and slow seems to be the key! I'll have to get you a bowl when I thaw out the leftovers!

[@Moonshine54321]

What a terrific video, and terrific Uncle! Yes, a dark roux has a deeper, nuttier taste than a lighter roux. The darker a roux, the less thickening it will do, but it adds a lot of flavor.

[@savvysaute6578]

Thanks! He is amazing.

[@MrDakotaDavis]

I got to taste the Gumbo first hand!! It was phenomenal!!! One of my favorites! ☺️👍

[@savvysaute6578]

Oh I know…!! You’d think it was a gourmet meal. Soooo good! And we have a bag in the freezer for later!

[@melindagilbert5274]

Why don’t you rub it in Dakota LOL

[@savvysaute6578]

@@melindagilbert5274 hahahaha

[@kristenbennett2818]

That looks so yummy!!!

[@savvysaute6578]

It’s so good! Lmk if you try making it!

[@hannahdavis7268]

Looks so yummy😋

[@savvysaute6578]

I’ll have to get you a bowl when we pull out the frozen leftovers!

[@thecoxsfamily3027]

I also eat gumbo during Christmas. But yay gumbo ♥️♥️♥️

[@savvysaute6578]

That’s cool!

[@chanelslounge]

The cup he’s using says Beaumont and that’s exactly where I am right now 😂

[@KrazyKajun602]

Karl, I'm from Hessmer near Bunkie. Not to far from you here in Avoyelles parish.

[@kaykrausman8012]

Hi from SWLA! Great video ❤❤ I'm allergic to pork, so I use smoked chicken or turkey sausage and here, we can get chicken tasso. Hillshire Farms sausage, which is available nationwide, is good too.

[@savvysaute6578]

Hi there! Thanks!

[@savvysaute6578]

That’s all good to know about substitutions. Great advice!

[@leonabaloney179]

I'm from Church Point La that's about 30 minutes from your uncle and that's a La gumbo Luv Ur channel

[@savvysaute6578]

Aw I love that. Thank you! So glad you enjoy the channel.

[@melodychristian974]

Would you be able to use smoked ham hocks??? My mama would always use them for red beans, butter beans, cabbage, etc! In the same way that y’all are using Tasso! Never as the meat source but always as the “seasoning”!

[@savvysaute6578]

I would say that’s perfect!! The purpose is just to season so whatever meat you like that has that strong flavor would be great! (You don’t even have to use it.)

[@trinad8360]

I’m Louisiana Cajun Creole, my Granny’s delicious turkey neck chicken sausage shrimp & crab file’ gumbo recipe was handed down to me by my Mother, I’ve made it for my family every Christmas for the past 35 years, I was taught every traditional authentic gumbo always begins with the roux it’s the base or foundation meaning all your ingredients are added to & slow cooked in a deep browned roux made from equal parts oil &.flour, it allows the flavors & juices from your ingredients to be released into & flavor your roux, it’s the difference between a gumbo & a soup or stew.

[@savvysaute6578]

That’s awesome! Thanks for sharing, Trina.

[@shannonp922]

Looks good but we do things a little different in Eunice,La. First, we don't get in a hurry 🤣 and we don't use store bought sausage and Tasso. Gotta use a hen or old rooster and don't get in no hurry!! I've never used the dry roux but to each his own.

[@savvysaute6578]

Sounds good to me! The dry roux makes it less greasy and doesn’t hurt sensitive stomachs.

[@Fedz84x]

How many cups of broth was that?

[@savvysaute6578]

Well… he didn’t tell me because it’s not an exact measurement. I believe you will just eyeball how much you want and the roux will thicken it.