When you keep cooking down the roux, how far down to you cook it down? Like to where there's almost none left and it's almost burnt... then fill it up again? I can't get my final product black like yours.
Yeah man when you add your flower to the oil that is the most crucial time to get it as dark as you can, but yeah just keep cooking it down to where it starts sticking with out it burning and repeat it a couple of times. The more you cook it the better you'll get. You'll be fine! I hope that helps. I just made a homemade gumbo today. And made another homemade roux. It'll be on Friday's episode coming up. I appreciate you watching man!
@@bradsimon5846 Yeah no problem. My initial roux as darker than yours... Kurt the end product wasn't as black as I would have liked. But it tastes fire.
Fellow Cajun here... a cook a lot of this the same way, rice and gravy and all that, but I notice you use water all the time. For jambalaya, even. Why don't you use stock?
Hey man thank you for watching! In the meatball stew I added a table spoon of chicken Base which is very concentrated. It's the same as using chicken stock. I don't want to keep adding stock as opposed to water because I don't want it to be too salty. The jambalaya I just prefer a natural pork flavor, so I try to keep it simple. Again appreciate you watching and keeping the comments coming!
