12/31/2021 I wasn't a stay in the kitchen kind of kid, I liked baseball, shooting marbles, playing in the rain in Louisiana. My mother was a great cook: Italian, French, and Cajun. I had to learn to cook by reading and the trial and error until I got it right. Now, I consider myself a good cook as well. I just brain stormed while watching both of your videos: Making a Roux & Seafood Gumbo. Both are well presented and not hurried along, great instructions for those who are learning. I want to teach my daughter-in-law who lives in northern California so your videos will be a huge help. I always wanted to learn how to make Crawfish Bisque. I realize how labor intensive this dish is but possibly you would consider it for a future episode. Bon Appetit! Happy New Year 2022!
Thank you so much. This was very helpful and explained through out. This will be my second time and now I the mistakes I made. That darker color is what I like. Thank you, I will continue to follow you. Happy Holiday's.
Thank you for watching our channel and following us happy new year to you and your family and continue by looking for new videos that we are going to be bringing out in 2022
Puppies chewed up my 30 year old wood roux spoon. Hard to get started again, but I am old and hard to stand up that long anyway! Thanks for the memories!!!
How much roux do i make for 4 quarts of Gumbo ? I grew up eating Gumbo because my mother and my ants were from Ville Platte LA. and she never showed us how. I know how to make the Roux but don't know how much Roux to make for 4 quarts of Gumbo. My aunts got me using Kary's Roux from the store {He is out of Ville Platte }. It works very well but I would like to make it from scratch.
Nice roux. I like my seafood gumbo roux to be a medium dark “peanut butter” color. Somewhere between blonde but well before brown. I like making “practice” roux like you have done here. Let them cool & store.
The easiest and fastest way to make a roux is to just cook seasoned flour in the oven to the color that you want. It takes about a half hour. Then you just mix it into a butter/oil mixture. Perfect every time and you don't have to stand there for 2 hours stirring it, and throwing it away and starting over again if it doesn't come out right.
this is really helpful, thank you. I appreciate seeing the detail on the colors over time, I recently made my first roux for a chicken and sausage gumbo and definitely didn't get it dark enough
Great job! Enjoyed your video, I've been making gumbo for years. At least 30 yrs, and JUST 3-4 yrs ago did I take roux to chocolate. I was so very nervous. I would NEVER go to chocolate, I'd chicken out. It takes time & confidence. Great youtube. Will save for my daughter to watch. She's a bigger chicken than me 😊
I made my first roux for gumbo yesterday. It was beautiful, dark chocolate but it never thickened. I added the trinity and later chicken broth. When I added the broth, it all separated. It looked disgusting and I threw it out. I have no idea what I did wrong
The darker the roux the less it will thicken. When combining the roux and stock, the thin liquid is added to the roux and not the other way around. While adding pour the liquid slowly into the roux and whisk as you go.
