I'm a cook from up north in Massachusetts. I tried a black pot gumbo the owner made at a restaurant I was working in a about 13 years ago and I'll never forget that. I ate black pot gumbo for lunch and dinner that whole week. I haven't had a gumbo like that since. but I also haven't tried making one myself.seeing this video inspired me to. thanks.
+lovemyreptiles Thanks for the comment my friend. I have a couple of Roux videos on my site and also a couple of gumbo recipes, so go for it my friend. When I lived in Des Moines I made my own roux because it just wasn't available up there. I lasted 3 years in the cold my friend, then came back home. Aieee!
Thanks my friend. This stops the cooking of the roux by adding moisture from the onions to it. The smell of the onions hitting the hot roux is so amazing. Cheers my friend.
Good Afternoon Chef Bourque. Not only You are true to your cuisines You are the divine spirit of Cajun culture. Thank you so much for sharing your recipe for Cajun Roux.
Thanks from Wisconsin, Cajun Chef! I've been to LaFayette Parish in the past ( spent a week there). Folks were so nice to me! Watching you cook makes me wish I was born on the bayou! Laissez le bon temps roulet! I'll bring the beer & cheese - you go get some mudbugs and oysters! I think we might get along just fine.... Kindest regards, Bill in The Mad City of Sconieland!
Thanks Joshua. The onion addition comes from the old days when my kin people and our neighbors made a gumbo. I watched my mama and grandma make this roux plenty of times.
Thank you sir, I'm going to give Gumbo another go :) i tried few years ago off of a recipe that said to cook the roux for 2 hours without burning it. I seriously stirred the pot for two hours on low heat but ended up with disappointment stew. 😅 I am trying your recipe. I feel I've spent several lives in the Louisiana/ Georgia/ Mississippi regions and when I heard the word "Gumbo" and "Cornbread" for the first time in this life (I'm born and raised in Europe this time around) something cried out from deep within "OH I NEED TO MAKE IT! IT'S THE BEST THING ON EARTH!" So you can imagine my grief when my Gumbo failed. Haha! I will try again! Hopefully I can get all the ingredients here 🤔🤗 Thank you.
I like that style and have made a few of them. Now I make it in the microwave oven. Same process, but I don't have to stir as much. Setting the power level is the key to not burning. Also you have to mix the oil and flour together before cooking it. I actually made a youtube video for doing in the microwave.
Chef I wanna thank you I missed a couple steps on making my ma-mahs homemade roux and you showed exactly what I missed. Now I'm being told by family my gumbo and sauce piquante is exactly like hers. Chef you da man. As ma-mah would say after she cooked C'est Si Bon 'cha
Chef Bourque I sent you some photos of my powdered roux and the skillet Chicken Fricassee. You inspired me to try it. And it came out good. I had to buy the powdered roux because in my area, there is no roux (in a jar). But the roux started out a chocolate color. Oh well! I don't have time to do a real homemade roux.
+goldcherry103 A powdered roux is fine for a gumbo cher, because it is dark. You can look at my latest roux video and make a fricassee' roux in 20 minutes or less. I'll bet the fricassee' came out excellent, just remember practice makes perfect. I'll see if I can find your pictures cher and thanks for staying in touch. Aieee!
Love good dark brown gravy! Make roux approx the same way. (Usually minus the onions.) Gimme a pan of good gravy & a plate of biscuits ---> mighty fine eating right by itself!
+goldcherry103 No, roux is a ingredient used to make a gravy. Gravy might have roux added to it to make it better. Aieee! However if a person likes the roux by itself, that's up to them. LOL! Thanks for stopping in cher.
The easiest ,and best way to make a rue , 1 cup of flour, 1 cup of veg oil , mix together in a dutch oven , place in a 400 degree oven , no stirring needed , when its the color you like its ready . Takes about an hour for a dark rue .
A Cook with an Old school Smooth cooking face cast iron pan a machined and polished cast iron is brilliant if you can find it. Or take a "Cast lumpy" to a Machine shop for final processing.
That's what I do. Although I go much darker with my roux.. I add my onion first, then my celery and bell pepper. I like to brown my okra and add it later, about the time I add my garlic.
Chef, thanks for showing us how it's really done!! I just made my first gumbo the other day. I made a roux for it that was only about 1/10 the quantity of yours. Will you be freezing all or some of this to use later in gumbo? Masterful job my friend!
+Juanelo1946 Down here we have to make a roux often so I always make enough to freeze. I take out what I need then put the rest back into the freezer. Aieee! I freeze mine in a jar.
I was born in S Louisiana and watched my mom make roux for gumbo many times, her roux got much darker and she never added onions while cooking the roux.
Yes I’m from south Louisiana also and the roux is like all our passionate foods. Comes from the soul and depending on the cooks feelings. Try it with your trinity, not just onions. Huge difference. The depth of the flavor is amazing just no garlic. It will be ruined. Se Se Bon
My grandpa was born in rapides parish over 100 years ago, his was more this color and he did like adding things to it. Everybody’s got their own taste and style and also depends on what part of Louisiana, too. Varies, just like the accents 🥰
I'll give it a shot. I'm going to make roux just for the practice, but will start with oil as I'd not like to screw it up and havta throw all that good BACON grease out if I do. Thanks for the response. I was just surprised that no one uses anything but oil and I've watched a LOTTA recipes where they make roux and they all use oil.
In the old days they used hog lard to make their roux because it was the oil of the time. Naturally when a different processed oil came along it became the oil to use. Now you have me wanting to use my bacon grease to make my roux. LOL! Cheers!
+darlene bailey Only use all-purpose flour to make a roux cher. Self-rising flour has a leavening agent in the ingredients that causes the flour to rise which is good for cakes. So one rises and the other doesn't. Aieee!
Way too much oil! I use less than 1/4 Cup of oil and 1 1/2 Cup flour. I've been cooking for over 54 years and am a Cajun on Bayou Lafourche. And I make mine darker because once you add the meat it will lighten.
As soon as I heard his voice I knew I could trust it 🤣
Thank you Alyssa. Cheers!
I'm a cook from up north in Massachusetts. I tried a black pot gumbo the owner made at a restaurant I was working in a about 13 years ago and I'll never forget that. I ate black pot gumbo for lunch and dinner that whole week. I haven't had a gumbo like that since. but I also haven't tried making one myself.seeing this video inspired me to. thanks.
+lovemyreptiles Thanks for the comment my friend. I have a couple of Roux videos on my site and also a couple of gumbo recipes, so go for it my friend. When I lived in Des Moines I made my own roux because it just wasn't available up there. I lasted 3 years in the cold my friend, then came back home. Aieee!
Thanks! I love the idea of adding the onions at the end and not the beginning!
Thanks my friend. This stops the cooking of the roux by adding moisture from the onions to it. The smell of the onions hitting the hot roux is so amazing. Cheers my friend.
Your accent is everything! This is how I make my roux also
Thanks Melody. This is the way it was made in my family. To me this is the only way to do it for a authentic gumbo flavor. Cheers!
What accent???
Lmao!!
People ask about mine all the time.... but I don’t hear it.
Aieeee!!
Good Afternoon Chef Bourque. Not only You are true to your cuisines You are the divine spirit of Cajun culture. Thank you so much for sharing your recipe for Cajun Roux.
Thank you Dexter. I enjoy sharing my recipes from the days past my friend. Cheers!
The roux is everything in a good gumbo. Thanks chef.
+yllekr123 I enjoyed making it my friend. Thanks for the visit. Aieee!
I make my roux the same way. I guess that makes me old fashioned? Aieee!!!!
+T-ROY COOKS LOL! Ain't it great dude? Aieee! Old fashioned is always the best.
True Louisiana Cajun man !! Shoutout from Houma, Louisiana !! Aiiiieeeeeee!!!
Aieee! Oh Yeah Be'Be'! Cheers!
Thanks from Wisconsin, Cajun Chef! I've been to LaFayette Parish in the past ( spent a week there). Folks were so nice to me!
Watching you cook makes me wish I was born on the bayou! Laissez le bon temps roulet! I'll bring the beer & cheese - you go get some mudbugs and oysters! I think we might get along just fine....
Kindest regards,
Bill in The Mad City of Sconieland!
+William baconboybill Thanks for stopping by Bill. Come on over guy Lafayette hasn't changed. Aieee!
i add bacon fat w the oil to kick dat roux in a whole new level. i make gumbo for thanksgiving each year...tomorrow shall be delicious!!
Go for it my friend. It sounds awesome.
A nice dark roux! This is how we always made ours, well, except we don't add the onions directly to the roux.
Thanks Joshua. The onion addition comes from the old days when my kin people and our neighbors made a gumbo. I watched my mama and grandma make this roux plenty of times.
Very Beautiful. Im sure Ginna give it A try. Please share More!
Thank you Tabitha for the comment. Cheers!
You scared me when you stopped stirring lol Thanks for sharing!
LOL! It's always good on the bayou chere. Cheers!
Sending a Virtual hug. thanks!!! My hubby is from Lake charles, and Johnson bayou.
YW. Cheers!
Thank you sir, I'm going to give Gumbo another go :)
i tried few years ago off of a recipe that said to cook the roux for 2 hours without burning it. I seriously stirred the pot for two hours on low heat but ended up with disappointment stew. 😅 I am trying your recipe. I feel I've spent several lives in the Louisiana/ Georgia/ Mississippi regions and when I heard the word "Gumbo" and "Cornbread" for the first time in this life (I'm born and raised in Europe this time around) something cried out from deep within "OH I NEED TO MAKE IT! IT'S THE BEST THING ON EARTH!" So you can imagine my grief when my Gumbo failed. Haha! I will try again! Hopefully I can get all the ingredients here 🤔🤗 Thank you.
Sure my friend. Follow my directions and go for it.
@@chefbourque Yes!
Thank you so much for this!!! Life saver!.. one ? .. how do I store it?
I freeze mine. Cheers!
Thanks for the video:D This sort of cooking is gypsy magic to me, but I'm going to give it a go. Thanks from Oregon :)
YW my friend. Cheers!
Aieee Now ya cooking YUM Very easy to burn the Roux when it starts thicking.. I can't wait to see the GUMBO YUM
+426 SUPER BEE Thanks my friend. Aieee! Cheers!
It came out Perfect! No suprises here Ted! Thanks again!
Thanks my friend. Aieee! It's all good on the bayou.
I like that style and have made a few of them. Now I make it in the microwave oven. Same process, but I don't have to stir as much. Setting the power level is the key to not burning. Also you have to mix the oil and flour together before cooking it. I actually made a youtube video for doing in the microwave.
Thank you E. J. for the information. Anyone wanting to make a great gumbo roux should try it.
ua-cam.com/video/q1dVA3Lzoic/v-deo.html
good looking roux. I'll be making some tonight for gumbo
+No Hippie BBQ & Cooking Great my friend. Go for it guy. I know it will come out good. Aieee!
I make my roux the same, but the next time I'm going to add the onions like you did. I know your kitchen was smelling good. Thank You!
Thank you Mary. Have a good one.
I love this video thank youuu
You're so welcome!
looks great, chef! gonna have to try it with the onions!
You will be amazed how it tastes in your gumbo. Cheers!
How long with onions will this stay good in the refrigerator? Or does it freeze in cubes well?
Yes you can freeze them if they are peeled and diced (ready to saute'). I keep mine for only a few days in the fridge. Cheers!
Looks good
TY Dauphne. Cheers!
That looks awesome Ted! Never made a Roux like that before
+FitAnge S Thanks cher. It is simple and tasty in my recipes requiring a roux. Aieee!
Chef I wanna thank you I missed a couple steps on making my ma-mahs homemade roux and you showed exactly what I missed. Now I'm being told by family my gumbo and sauce piquante is exactly like hers. Chef you da man. As ma-mah would say after she cooked C'est Si Bon 'cha
You are very welcome my friend.
Looks like a great roux recipe.
It's the best my friend. Cheers!
this guy knows how to roux the day.
Cheers my friend!
Chef Bourque I sent you some photos of my powdered roux and the skillet Chicken Fricassee. You inspired me to try it. And it came out good. I had to buy the powdered roux because in my area, there is no roux (in a jar). But the roux started out a chocolate color. Oh well! I don't have time to do a real homemade roux.
+goldcherry103 A powdered roux is fine for a gumbo cher, because it is dark. You can look at my latest roux video and make a fricassee' roux in 20 minutes or less. I'll bet the fricassee' came out excellent, just remember practice makes perfect. I'll see if I can find your pictures cher and thanks for staying in touch. Aieee!
+goldcherry103 ua-cam.com/video/FaBuP6v0a-Y/v-deo.html Fricassee' Roux video. Aieee!
Love good dark brown gravy! Make roux approx the same way. (Usually minus the onions.) Gimme a pan of good gravy & a plate of biscuits ---> mighty fine eating right by itself!
Is roux and gravy the same?
+Oldtimer Lee I use the roux to add to my onion gravy at times to thicken it and for the taste. Aieee! Thanks for stopping in my friend.
+goldcherry103 No, roux is a ingredient used to make a gravy. Gravy might have roux added to it to make it better. Aieee! However if a person likes the roux by itself, that's up to them. LOL! Thanks for stopping in cher.
+Oldtimer Lee Thanks for stopping in my friend. I use my roux as an ingredient to make a gumbo or other recipe calling for a roux. Aieee!
The easiest ,and best way to make a rue , 1 cup of flour, 1 cup of veg oil , mix together in a dutch oven , place in a 400 degree oven , no stirring needed , when its the color you like its ready . Takes about an hour for a dark rue .
Thank you my friend for the comment. Cheers!
That's a new one. I'm going to have to try that.
Thanks for sharing. Don't forget to show how your gumbo turns out.
+goldcherry103 Thank you cher. I'll have to show the next one because this one is done and gone. LOL! Aieee!
+Chef Bourque What meals can be made with the chocolate colored roux?
A fricassee' can be made with the light roux, and gumbo with the dark. I also use the chocolate colored roux for gravies and sauces.
A Cook with an Old school Smooth cooking face cast iron pan
a machined and polished cast iron is brilliant if you can find it.
Or take a "Cast lumpy" to a Machine shop for final processing.
This old skillet makes the best roux for me. Cheers my friend.
Great video!
How much gumbo could I make with this amount of roux?
Thanks so much & keep up the great work!!
1 large gumbo pot are (2) - 1 gallon pots.
C’est bon!
Cheers!
Come on chef, you got treat that skillet! Ha. 👍
Cheers!
looks yummy!
Hey I know you 😁
Greg's Kitchen
What is the difference of using oil verse butter
Could you also add the green onion and celery to it as well? Thanks.
You can, but make sure to take the roux off the fire first before adding the green onions and continue to stir.
@@chefbourque sorry, i meant the green bell pepper. i assume answer is the same.
That's what I do. Although I go much darker with my roux.. I add my onion first, then my celery and bell pepper. I like to brown my okra and add it later, about the time I add my garlic.
That's some darn tasty stuff right there!
+Tango Joe Thanks guy. This is the authentic gumbo roux from the days of way back when. Aieee!
Hi can I add bell pepper and onion to the roux
I only add onions, but it's your call. Cheers!
Chef, thanks for showing us how it's really done!! I just made my first gumbo the other day. I made a roux for it that was only about 1/10 the quantity of yours. Will you be freezing all or some of this to use later in gumbo? Masterful job my friend!
+Juanelo1946 Down here we have to make a roux often so I always make enough to freeze. I take out what I need then put the rest back into the freezer. Aieee! I freeze mine in a jar.
Ooohweee lookin good in da neighborhood!
This is the real old fashioned way to make a gumbo roux my friend. Cheers!
What kind of oil is best?
Vegetable.
great video buddy
Thanks my friend. Cheers!
Now that's how to make a Roux..Outta sight Chef...
+Michael Chavez Thanks my friend. Aieee!
Now, that’s a roux, honey!
Cheers!
Love it! You put garlic in it you gone have dark garlic! AIEEEEEEE!!!!!! HOT DIGGITY-DIHK-DOG-DAM!
LOL! No garlic in my roux please. Cheers my friend!
Can you add onion and garlic to a light colored roux?
Garlic burns easy so I wouldn't. Onions are okay to add once you have turned off the fire and you are cooling the roux. Cheers!
I make it the same way down the bayou!
Cheers!
Not sure if it's proper to do so, but I cook my trinity in the dark roux and I do believe it is the finest smell in the world.
Whatever works for you Bob. Cheers!
I was born in S Louisiana and watched my mom make roux for gumbo many times, her roux got much darker and she never added onions while cooking the roux.
Thanks for the comment my friend. As you know all Cajuns make their roux different. I'm sure your mom's roux was excellent also. Cheers!
Yes I’m from south Louisiana also and the roux is like all our passionate foods. Comes from the soul and depending on the cooks feelings. Try it with your trinity, not just onions. Huge difference. The depth of the flavor is amazing just no garlic. It will be ruined. Se Se Bon
@@stevenjones1033 I was just going to say that I add the Trinity to the roux once it's browned. Definitely enhances it to the next level.
My grandpa was born in rapides parish over 100 years ago, his was more this color and he did like adding things to it. Everybody’s got their own taste and style and also depends on what part of Louisiana, too. Varies, just like the accents 🥰
Thank you
You are welcome. Cheers!
Your accent❤️
Cheers!
Hey Sha, question for you, how much gumbo is that Roux good for? Is that for a 4-gallon pot???tawnasabonwa!
I usually make about 2 gallons at a time and it is perfect.
Thank you sir!
Lets get this video rolling sha 337 babyyyyy
LOL!
@@chefbourque im not from Louisiana but i have family in Lafayette and St Martinville
Any reason not to use BACON grease to make roux rather than oil? If not, why not?
Thanks
Go for it my friend. Cheers!
I'll give it a shot. I'm going to make roux just for the practice, but will start with oil as I'd not like to screw it up and havta throw all that good BACON grease out if I do.
Thanks for the response.
I was just surprised that no one uses anything but oil and I've watched a LOTTA recipes where they make roux and they all use oil.
In the old days they used hog lard to make their roux because it was the oil of the time. Naturally when a different processed oil came along it became the oil to use. Now you have me wanting to use my bacon grease to make my roux. LOL! Cheers!
In making a roux what is the difference between.all purpose and self rising flour.
+darlene bailey Only use all-purpose flour to make a roux cher. Self-rising flour has a leavening agent in the ingredients that causes the flour to rise which is good for cakes. So one rises and the other doesn't. Aieee!
It’s good but can’t wait until we get the juicy liquid in. Personally I like my roux to be a little bit thinner, but I’d eat that in a heartbeat
Great!
we cookin' now ya'll !
Aieee! Oh Yeah Be'Be'!
How about adding garlic
It's up to you, but they usually burn if left too long.
He needs to use a whisk
LOL! That's an idea, but not in my pot making my roux. Cheers!
I want big roux and forty and hundred ROUX
LOL! Cheers!
You forgot the bell pepper.
I have never added bell peppers to it. Maybe next time. Cheers!
He need to use a wooden spoon
Get a life Wanda..LOL! You should use a metal spoon. Ha-Ha! Cheers!
I don't eat red meat so this will work for me without the bacon fat
Cheers!
looks like gravy to me
It is a looooong gravy in the making. Cheers!
Son, that is what it suppose to look like it's called cajun roux
Way too much oil! I use less than 1/4 Cup of oil and 1 1/2 Cup flour. I've been cooking for over 54 years and am a Cajun on Bayou Lafourche. And I make mine darker because once you add the meat it will lighten.
If it works for you then that’s fine. 😁
That's just nasty(no hate)
LOL! This is really good. Cheers!