Who else is here from Chef Jean-Pierre's channel? It's almost gumbo season for me. Can't wait to try this. 🙂

I'm from Louisiana and never had anyone show me how to make a good roux. Chef Jean Pierre mentioned you and I want to THANK YOU for helping this Lousisia girl be a better cook up here in Washington State!

Roux takes about three beers to finish:) Cool video. I’ve made a many batch

The parchment paper liner on the sheet pan is actually so smart. Definitely going to be using that technique.

I just got recommended by chef Jean Pierre. I’m vegetarian but love to learn about sauces and rouxs.

I am here because of Chef JP. I love cooking with a good roux. Thank you for your videos!🥰

You did a sensational job, on all levels. I've produced dozens of videos on this elusive sauce over thirty years, you did a very admirable job.

You're also very pleasant to listen to. Well paced, calm voice, reassuring manner.😁

Can't wait to try this. Great video, too. Tight editing, good VO work and great presentation. I hope you do more soon.

That roux looks so smooth, dark and tasty. Think I'll be trying this recipe out. Many thanks

Nice choice of backing music. Thanks for presenting a shelf-stable version.

Thank you! I will being used both of your methods. Found you through Jean Pierre and going to watch all of you other videos since this one so well done. Also subscribed.

Oooh… that is BEAUTIFUL Roux!!!

Me too from Chef Pierre. Love your dark roux Can’t wait to use it for my sauerbraten it will just perfect. Thank you subscribing now. Do more videos

I came here after watching Chef Jean Pierre. I learned something new.... The Cajun trinity.....onion or "onyo"JP lol, celery and green pepper. Thank you Chef!❤

Just tell him JP sent you. Just kidding. Looking forward to more demos from you RC. Thanks. I've used the baked method for several years, but with foil; per your method, I'm switching to parchment paper.

I’ve never seen roux that dark and that perfect in my life and I’m cajun. That was absolute perfection!

❤❤❤❤ Thank you so much! I am definitely going to make a big stash of the dry but I'm also going to make some chocolate this weekend... how yummy! I cant wait ❤❤❤❤

hello there, I’m also here because of Chef Jeanne Piere 😊 think this is awsome! Thank you for the great viedeo

Just saw chef Jean Pierre's mention and came straight here. Well done. I like the fact you made 2 versions and how detailed but straight to the point

Love it. Subscribed.

Just made this and nailed it! Dark, coffee flavored, not bitter. Score!

AWESOME!!!!!!

I like that you showed the stages. Great video. Make more please. I like your style of video making.

It's GREAT to learn something that makes one a BETTER cook! Many thanks 😊

Yes MadMonk67 I too just landed here after watching Chef Jean Pierre's channel! I'm glad I did too! Both rouxs are gorgeous 😍 I am going to try the 2nd one because I love the idea of how long it will last and how easy it is to make! Thank you!

Here also from Chef Jean Pierre. Louisiana native and been making roux for years but never heard of the dry method. Will definitely be putting a jar of this on my shelf, for thickening sauces. I hate the taste of corn starch in a sauce. Must say I was surprised at lack of accent, given the name of your channel. I will be checking out some of your other recipes and will subscribe, if I like them. C’est le bon temps roule!

Great video!! I’m gonna do the dry roux from now on hands down.. Who needs all the extra oil? Love this video.. Keep em coming..

Great Video Thank You.

Good video, but let me add a few bits of knowledge I’ve got from serious New Orleans chefs, like Poppy Tooker. If you want to do it the old fashioned long way, use this pro tip: when your roux gets to a dark peanut butter color, throw in your diced onions, only. Continue stirring. The liquid from them will help stop the roux from burning as easily, and the sugars in the onions will make the roux darken quicker... so quicker, and less chance of scorching. As an alternative to making a roux the long way, buy Tony Chachere’s instant roux mix. You add it to water, stirring, and it begins to thicken. It is dry powered cooked roux and is already dark brown. You cannot tell the difference between it and your 45 minute roux. It takes maybe 10 minutes and comes out perfect every time.

I am a Chef Jean Pierre student, he mentioned you in one of his Roux videos. What an excellent tutorial you have put together. I am planning on making your Roux. Thank you.

And just in time for my okra, which is just coming on! Okra is one of the two main reasons I planted a garden!

Chef Jean Pierre sent me 😂 And he's right about you making videos cuz this one was fantastic. The most instructional one I've seen yet. I do hope you come back and continue to make videos. We need more channels like yours, since everybody who purports to be a chef or a cook is on some kind of a crazy showmanship antics trip. Some of us just want the back to basics, let's just get in the kitchen - no antics, no craziness, and cook videos of fully explains what we're doing or how we're doing it. But I think most importantly why we're doing it. Hope to see more videos from you Rue!

yo....this was actually a great vid... he did it just like we do back home in south louisiana

Thanks, for showing me how to make Roux. Have a happy, and safe Thanksgiving, God Bless you.

Excellent!

Wow thanks I learned something knew

Just made the oven method for the first time. Can't wait to make my gumbo today! It makes perfect sense, and yet I've never seen it done.

Chef Jean ❤love it

Came from Chef Jean Pierre too

great video.

Great video! From experience the Roux changes viscosity. I'm glad that this presentation clarifies this.

I just watched Chef Jean-Pierre, and here I am.

❤. Thank you. I learned about you from Chef Jean Pierre.

I had seen this video and subscribed long time ago but heard about this channel from Chef jean Pierre too , fantastic video , please make some more video of any dish .. . thank you Chef , fantastic videos

Thanks for referring us to Rue Cajun Chef Jean-Pierre

Thanks Chef Jean Pierre

Came from Chef Jean-Pierre's channel to take a look how dark a "chocolate" roux should be. Awesome video, never heard of it before, will definitely try the stovetop method.

Jean Pierre sent me here! thank you for this video. I am making a stout beer stew.!!

Perfect! And how long will the dry roux last on the counter, in an air-tight container? The normal 3 months or so? TY, I look forward to watching more of your videos! Chef Jean-Pierre sent me here also :)

Damn dude! great video :) My cousin said, "you can't burn a roux" and i was like BS.... your video was enlightening.

Added per Chef Jean-Pierre's channel. Thanks for the tips. Wow that was so interesting!

Nice

Wonderful.. i want more :-) keep it up

I am also here from Chef Jean Pierre's channel. Subscribed here and will follow the videos = )

I prefer butter to oil but appreciate this recipe Thank you. Best wishes

Consider making more videos, im sure you'd gain a following.

I only put one cup of sifted all purpose flour in the oven at 425 degrees for 45 - 55 minutes and it's perfect.

Can't wait to show up my next family gathering with some roux in a jar. I will never hear the end of that and it will never be right with Jesus. LOL!

This is awesome! I’m told you have a killer brown butter chocolate chip cookie, upcoming video?

I’m here from Chef Jean-Pierre! Can’t wait to try this. Please return to making more videos.

Wow, I haven't heard of the dry, baked roux - I'm going to try that!

My grandma always said it isn't roux til your arm gets tired.

Man, my wife always freaks out when my roux hits that dark chocolate color for gumbo. She doesn't realize that adds flava to the dish

Awesome. Thanks! What are some other great cajun dishes that get overshadowed by gumbo?

Chef jean pierre brought me here

I will take the baked method to the Bank

Microwave method. 8 minutes. Always perfect result. No burning, No smoke in the house. #progress

Boy you did that :).

Here from Chef JP!

I find that dry roux incorporates much better with stock than a roux cooked in oil.

Just saw Chef Jean-Pierre’s video!

Came over from Chef Jean-Pierre’s channel. What is the Cajun trinity

alternatively you could toast the flour in a pan on the stovetop

this video is oddly soothing

Mix the oil and flour in cast iron and put it in the oven for an hour. Done.

Yep, Jean Pierres channel.

Do you use self-rising or all-purpose

What baking sheet is that? I LOVE the high sides on it & need it

What temperature is the burner set at or can you use a heat gun to test the temp of the pan before your start?

Awesome, how long will the cooked rue last in the refrigerator. Thank You…..

How long can stovetop version be stored for?

Chef Jean-Pierre sent me.

chef

How long does the OG roux last in the jar?

Tip: use a dedicated utensil (preferably wooden) for your roux as the temperatures of roux are hotter than ANYTHING you’ve ever cooked. My friend from Louisiana, when teaching me how to make an authentic chocolate roux, absolutely stressed the napalm part of it. You will burn the absolute hell out of yourself if it touches you, so do not let it or you will be very very sorry as 3rd degree burns are very possible.

Great video. Have you given up making them?

Do you always use half of a cup of dry roux in recipes ?

“Cajun Napalm” never heard it called that but I do have scares on my hand from roux

Does the dry roux taste different than the stove top one?🤔

Could both techniques be combined into one by first baking the flour as you demonstrated, then adding it to oil in a pan? wouldn't that result in a more robust flavor?

Please come back!

I was taught to brown the flour in the pan before adding any oil to make a Chocolate Roux?

I made the darkest roux and put it in my sauce. The sauce is just a little bit thicker than before.... It is dark and looks nice but it tastes bitter like burned flour 😑 not a big fan. How long does it have to cook to lose the bitterness? Does it ever go out?

Sift the flour for smoother roux.

I wonder if a wisk makes a difference? I use a spoon and cast iron. Also: can you not stop stirring 30 seconds? I've made it about 12 times now. Burnt one. I've used butter Olive oil Vegetable oil I am trying half butter and half oil again I'm thinking that had a wonderful flavor and turned back smooth for adding trinity. Nice bubbly coating.

Wet is the way to go. I just skim the oil and excess fat off the top at the end

Two things: 1. How high is the heat on stove top method? 2. Can stove top method be frozen?

I tried making roux for the first time, and my gumbo had a bitter undertone... a bit like eating the burnt dregs after frying batter. The gumbo wouldn't thicken either, but had a gritty, sandy texture to it. That's definitely not normal right?

Dude come back