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.

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!

Nice roux. I like my seafood gumbo roux to be a medium dark “peanut butter” color. Somewhere between blonde but well before brown.

Very pleasant and educational presentation. I like you style, sir.

This is my kind of cooking, labour intensive, lots of patience, completely delicious.

Im on no schedule im good time is always passing by so enjoy being in the moment

I love the instructional recipe videos. Excellent job we were able to follow by seeing first hand The stages were so distinctive. Great job 💜🙏💜

Yesssss this is the best teaching method to learn how to do a roux. I’m making gumbo

we came across this video after having burnt our first roux😂 thank you for the lesson, hopefully our gumbo turns out delcious 😊

Always come back and follow your recipes. Very helpful

❤very simple I love this channel 👍🏿

Well done. I especially appreciated your keeping it going and pulling samples as it got darker. Thank you.

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 😊

Thank you so much for this video. It REALLY explained a lot for me. Wanted to be sure what I was doing with my first try at making gumbo.

Thanks for the tutorial. 👏👍

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

Super informative..Ty..

Thank you kindly sir!

Wow, my mom taught me to make white roux, I never knew it could get darker and tastier!

Thank you. Looks like I did my first one right.

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.

Very nice roux!

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Excellent

Thanks So Much Now I know How To Make A Roux 👍

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Thank you for this video. Gonna go dark on my gumbo.

Do you use self-rising flour or do you use all purpose

Sometimes after I make a roux and make a gumbo you can still taste the flour in the gumbo. I just don't know what causes that.

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.

Can you have a blonde roux and it still be burnt?

Will a 1/2 cup each be enough to make a small pot for gravy?

Could you use that white roux in a turkey soup?

Can you use olive oil?

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.

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

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