How to Start Roux for Chicken & Sausage Gumbo

Video Transcript

"Hi my name is Karl James owner of Creolesoul catering and on behalf of Expert Village I'm here to show you a simple chicken and sausage gumbo. Okay now we are at the tricky part and that is making our roux and our roux is going to be equal parts of vegetable oil and white flour. I say it is a tricky part because you really have to pay attention to your roux and we want is the peanut butter flavor or you know in some receipts some people like a darker roux. It is a bit of a constant attention, constantly stirring cause basically you are getting that raw flavor that raw taste out of the flour and it is the roux that gives these creole dishes and Cajun dishes there flavor. What is that, that I hear what is the difference between Cajun and creole? Cajun is more of a country style cooking where as creole is more downtown."