How to Make a Roux for Gumbo 

Me!!! I'm tuning on from Cork, Ireland 🇮🇪 🙌

Me too. Only 3 vids? c’mon Mr Rue let’s get with it!

Thinking the thumbs-up on your comment is the count from Chef Jean Pierre’s channel.

Came straight here after Chef Jean-Pierre’s recommendation 👍

Love the chef

Haha that’s a great measurement

Hey thanks! I’m glad you enjoyed it!!

Such a kind thing to say. Thank you so much for taking the time to comment.

I love okra! I keep it out of my gumbo because my kids don’t like it, but I absolutely love it.

Thanks to you Caroline!!

Carl thanks for the kind words.

Haha thanks for watching!

I had never heard of it before either, but if I use the dry roux, but make it the normal way... 🤔

@@SGT_Fon Normal way... with oil won't be dry... But you can cook the roux in the oven just the same!

Thanks for watching!!

Thanks so much for watching Tommy! I’m going to release crawfish next.

@@RueCajun awesome.. can't wait.

Haha! Word gets out quickly! I’ll put it on the schedule!

Hahaha. Sometimes there is a point that I think have I gone too far? Then I try the gumbo and no longer worry.

Etouffee, jambalaya, crawfish pie

The classic red beans and rice

Tell them you made it without oil or budda. Complete the disownment.

@@bartacomuskidd775 haaaaaaa!!!!

Haha well too be fair I never show up to a meal with just some roux.

Great question Ronald. The trinity is like how French cooks call the combination of celery, onion, and carrot “mirepoix”. Celery, onion, and bell pepper is called the trinity. South Louisiana culture has been historically catholic, so the the term trinity comes from the biblical trinity of God, Jesus, and the Holy Spirit. Once you throw in garlic, some people joke saying this is the Pope.

Thanks for the encouragement Shiny Guy. Y’all have inspired me to keep it up.

@@RueCajun Do something with lots of onions and butter as a shoutout ;)

Me too! I'm disabled and the longer I'm on my feat the more pain I'm in. This is a great method to avoid the pain and focus my time on the actual cooking! Thank you Rue Cajun (and Chef Jean-Pierre for the referral)!

Gale thank you for commenting. Seeing everyone coming from Chef Jean-Pierre’s video has made me energized and want to get back into it. I am filming tomorrow and will post a new one by the end of the week.

I've read elsewhere 6 months.

I start mine on medium heat and adjust lower if the roux starts to get to dark to quick. The goal is to slowly toast the flour. It’s always better too start too low than too hot and risk burning.

Hey Edward, I use these baking sheets on Amazon. They are really easy to clean. They are slightly smaller than a typical cookie sheet though. www.amazon.com/dp/B078JG1KSP/ref=cm_sw_r_cp_apip_KJOHwmIUdBZ5V

If you watch the whole video to the very end, when he is making gumbo using the dry roux, he adds oil to the pot, then adds the dry roux, so it does get combined with oil eventually. Chef Jean-Pierre does show how to make a cooked roux using clarified butter and flour which is cooked in the oven and is stable at room temperature for 3 months (longer in the fridge) and can be added even at the end of a dish for thickening since the flour has already been cooked so it doesn't taste like flour. I'm not sure if that is what you are inquiring about. The link to the Chef Jean-Pierre video that shows the cooked roux method and other thickening information which referred people to this video by Roux Cajun is located here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-6cL0Bir0ZqY.html

Interesting I have never heard of that technique. I’m not going to knock it if it’s working!

Hey Bill, for a time I honestly had. YT is hard and these videos weren’t getting a lot of traction but Chef Jean Pierre gave this video a plug in one of his and I’m going to give it another try.

There is a difference in taste. It’s not as strong as the dark roux but it’s good in a pinch. Also, the lack of oil makes it healthier but changes the texture and “mouth feel” of what you’re making.

it wouldn't hurt trying a whisk. i use one and then switch to a wooden spoon when i have added the trinity.

My SIL uses duck fat. It was the best I have ever tasted.

@@juliecloudt3472 duck fat has such an incredible deep flavor, there's a reason anything confit is such a rich and delicious dish. Potatoes confit are amazing

Using different oils is great. I use butter when I make a blonder roux like for etouffee.

@@RueCajun yes I agree butter is absolutely hands down the best roux for atufe'. It's not as greasy and has a wonderful flavor. I can't eat red meat anymore. Allergic. With roux I have a hole new world of eating. Thanks!

Medium, medium-high if you're feeling lucky 😉 yes, you can freeze it for up to a year

@@frenchhorntrumpet Britain is right. Some people like Chef Isaac Toups cooks a roux on high heat. I’m not that bold tho. Slower and steady.

You can cook a roux anywhere from medium-low to high heat, but the higher heat you cook it on, the more furiously you have to whisk it and the less room for error there is. For that reason, most people cook it at medium heat or medium-high at the most.

I prefer the oil based too. I know some people that go with the baked for health reasons, so it has its place.