Hey Drew you make it look easy. I have been all over the map with my roux tried everything flour in the oven, black iron pans, anther I burn it or when I add my veg it sucks all the liquid up and I am left panicking with a ball of roux in the pot. How hot is your burner when making your roux, as I wanna give this version a try? Thx so much …Brent
I always go equal parts flour and oil. Have never had an issue with it clumping or turning into a ball at that ratio. I usually go medium low heat. I’d rather it take longer than burn the roux and have to start over. Anyone who has burned a roux knows how long it takes for that smell to go away 😂
I am going to have to give making gumbo a try. Looks great. Only had it a few times in a restaurant, one was amazing the others were so so. Also, suggestion, crawfish etouffee, since you make a lot of Cajun dishes.
Well done 👍🏼
3 or 4 beer roux! All kinds of flavor with that stock!
Yessir!
Nicely done Brotha! Be Blessed, stay safe............
Definitely going to have to try this one....thanks Drew.
Awesome man
gorgeous roux, nice
Nicely done 👍🏻🔥
Great cook.
Great dish - thanks for sharing the recipe
missing that okra, other than that looks great!
I love that you enjoy the process and watch cooking videos during the “downtime.” Making me hungry for gumbo!
Definitely in the list Really like that u didn’t add ocra…😂
Man, love me some Gumbo. Great idea, got to put that on the menu over the next few weeks. Thanks for sharing and great video Drew.
Looks great - makes me want to make some. Really like the time measure of 3-4 beers
Hey Drew you make it look easy. I have been all over the map with my roux tried everything flour in the oven, black iron pans, anther I burn it or when I add my veg it sucks all the liquid up and I am left panicking with a ball of roux in the pot.
How hot is your burner when making your roux, as I wanna give this version a try?
Thx so much …Brent
I always go equal parts flour and oil. Have never had an issue with it clumping or turning into a ball at that ratio. I usually go medium low heat. I’d rather it take longer than burn the roux and have to start over. Anyone who has burned a roux knows how long it takes for that smell to go away 😂
I am going to have to give making gumbo a try. Looks great. Only had it a few times in a restaurant, one was amazing the others were so so. Also, suggestion, crawfish etouffee, since you make a lot of Cajun dishes.
Going to have to add crawfish etouffee to the list! Love that dish