How To Make Roux for Your Gumbo Or Stews

[@madmh6421]

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!!!

[@jeant8833]

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!

[@plated4109]

Thank you for your kind words I’m glad you found our channel happy new year to you and your family

[@ledzeppelinzoso]

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

[@plated4109]

Yes it always taste better when you take the time and put the work in.

[@Webefree59]

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

[@plated4109]

Thank you Lorrie

[@deborahgarland7565]

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

[@plated4109]

Thank you for watching and for your comment

[@KarlHeckman]

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

[@sheilahtaylor3005]

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 😊

[@joseestavan7018]

I love the color of your roux

[@deborahgarland7565]

Always come back and follow your recipes. Very helpful

[@jimlemoineboiserealtor]

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

[@plated4109]

Hey Jim. Thank you for checking out the video. I hear ya….it took practice for me too over the years to get good at it.

[@scorpio1155]

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

[@kevinchicwak8415]

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.

[@evelynwideman9601]

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.

[@plated4109]

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

[@thesmokewagon6302]

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.

[@garethvarbel6209]

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

[@hburton3nc]

Excellent

[@plated4109]

Thank you so much 😀

[@ASeventhSign]

Thank you kindly sir!

[@nicholebroussard6482]

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

[@goodm51]

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

[@thesmokewagon6302]

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

[@theresaireland8559]

❤very simple I love this channel 👍🏿

[@abass105]

Thanks for the tutorial. 👏👍

[@alonzohill9091]

Very nice roux!

[@plated4109]

That’s the challenge sometimes making the roux thank you for watching and happy new year

[@lydiacalco1358]

Super informative..Ty..

[@lolitasarkane]

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

[@olahall2299]

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

[@olahall2299]

04/25/2024

[@tracidavis7554]

Hi! 1 cup of oil and 1 cup of flour will be enough to make a pot of gumbo for 10. What liquid do I use to cook the meats in. Thanks

[@yolandejohnson8594]

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

[@plated4109]

Thank you for your comment and for watching.

[@michaeljordan5972]

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

[@BeingRomans829ed]

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

[@mickeyfrost3407]

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.

[@pamelajarvis4372]

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

[@ledzeppelinzoso]

Could you use that white roux in a turkey soup?

[@plated4109]

I recommend you try it in your Turkey soup.

[@videoman77365]

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.

[@lydzphens]

❤❤❤

[@MrK623]

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.

[@plated4109]

That’s a great way to make it as well. I know people who swear by that method too. Thank you for sharing your way to a great roux.

[@emilykimber4444]

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

[@plated4109]

no worries. it takes practice. Don't give up.

[@fost125]

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.

[@edcherry07]

Can you use olive oil?

[@veneratevadam5621]

most fats are good

[@Smilefrancheska]

❤️

[@plated4109]

Thanks for watching

[@AzPhattygyrl]

❤❤❤