I use a smoked turkey neck and ham hock with chicken stock. More dishes, but I ladle some of the beans and stock and pulse in the blender and reincorporate. I’m with Louis Armstrong. Amazing meal.

No!! Not red kidney beans! Red beans and red kidney beans are two different things. The flavor is way different, and regular red beans release more starch. Shame!

Your recipe looks really good but according to other recipes I’ve seen and tried it doesn’t seem as authentic as others

No disgusting onions. Yucky. Come on Man

No disgusting onions please. Yucky

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

Awesome Cajun videos!

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!

Chef Jean ❤love it

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

I'm here because of Chef Jean-Pierre

I also came at Chef Jean-Pierre's recommendation. He has high praise for you. Just curious, totally agree with rinsing the rice but most recipes call for 2 to 1 water to rice. You're using 2 1/2 to 2 water to rice. Doesn't that make the rice hard?

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

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

Chef JP sent me to you. Thank you ,friend from Canada

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!❤

Easy and delicious! Thanks for a great recipe. I also followed your long-grain rice recipe and it turned out perfectly on my first attempt. I didn't skip the cayenne and substituted 5 diced jalapenos for the bell pepper with no regret.

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.

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.

Red beans and rice was the first thing my mom taught me to cook. Since moving into my college apartment it has been a staple meal. I normally make it with bacon and conecuh sausage, but the absolute best one used some crumbled deer sausage in place of the bacon.

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

Tbh i think your roux is too thin. Use butter not oil.

Anyone else here cuz they're making a roux and didn't know if they're color was good yet? Back to stirring 😢

sorry chef but a roux should Always be made by measuring your flour & oil By Weight, Not by volume!

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

Medium high? Everywhere else is saying low medium ? I’ve never made gumbo before I am rn I hope it turns out good

Do you use self-rising or all-purpose

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.

Just here in February 2024 to gently prod you into making some more content! I’m making this gumbo recipe today for fat Tuesday, along with shrimp Po’Boys and a King cake. Time to start cooking. Thanks for the referral @chefjeanpierre

Gave this a shot as my first foray into Cajun cuisine. This recipe is absolutely amazing, and it's even better the next day! Fantastic video. Can't wait for more.

Thank you for the detailed recipe, I would love a tutorial for jambalaya!

How long does the OG roux last in the jar?

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!

I am grateful as well! Can’t wait to try it the right way! ✔️

Like Uncle Roger said:Get Rice Cooker… Perfect rice 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.

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.

No shrimp? Oysters? Crab legs?

This is so weird to me. You are sitting on a gold mine right here - this is easily a channel that can hit 1 million+ subscribers in a year or two if you upload regularly. Your production quality is outstanding especially for a channel with only 2.5k subscribers. Please make more, your videos are great :)

dont use seed oils

I also followed Chef Jean-Pierre's suggestion to visit here. Great recipes and tips, marvelous technical video and audio skills. I think this must not be your first video channel. Please to continue with your Rue Cajun channel. I live in a very small town in north central Washington State and we don't have any resources or restaurants that do things like boils, so I get everything on line and cook my own. Really appreciate your suggestions.

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

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

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?

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

I’m making this tomorrow. Jean Pierre sent me here. Great stuff !

Love it. Subscribed.

I went to school in the US in the nineties, and this, this is the red beans and rice I ate! I tried a couple of recipes, but none tasted like this. The only problem is the andouille that I haven't been able to find here in The Netherlands. Besides the recipe, production value is off the charts. I wish you had the time and motivation to make more videos.

Thanks for the video. I am going to give this a shot next weekend.

Love me some chef Jean Pierre. 😊