How to Make a Roux for Crawfish Etouffee

Video Transcript

"Hi this is Dave from Expert Village and today we are going to make craw fish etouffee. I'm going to be using my assistant to help me out. Okay now here is the back bone of many of the Cajun and creole dishes called the roux is basically equal parts of any type of fat we usually use vegetable oil or butter in this case we use a little bit of both because the smoking points is much higher if you oil with your butter and flour and then this would be what we add our vegetables to. In the end now what you want to do is turn off your phone at this time cause you don't want to walk away from the stove so you want to make sure when you are doing this you have your full attention on it other wise it would burn. You want to make sure that you don't splash any of this roux on your skin. Real simple thing to do so lets get started. What you want to do with your equal parts of oil and you want to get this to it is almost a smoking point and I'm going to add a little bit of butter to this to. A nice piece of butter in there move that around that is going to add a ton of flavor to this. So you wont to get this to a smoking point so you be able actually you will be a whisk of smoke coming off the oil and that is when we are going to be adding our flour and we would whisk that together. Okay as you can see now that little whisk of smoke coming of this is the perfect time to add your flour now equal amount so I'm just going to pour that right in. Like I said I have been doing this for a while so I can kind of eyeball it and you can add more flour later. Now here is when you want to start whisking and keep whisking you want to make a blond roux that is going in the craw fish etouffee you want to make a blond roux which is a really light roux that you want to get that nice color in there. To bad you can't smell it because it smells you great so when you make it your are going to love it. "