How to Adjust 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. So what we are going to do now looking at our roux and it is kind of thin so I'm going to add oh just a tablespoon more flour to this and continue to watch it and nurse it along. We got our temperature in a medium heat and we really want to keep a eye on this. This is not something that you can put on and go cut your vegetables or seasoning your chicken or do something else. You really have to stay on top of this the worst thing that can happen is that you get your roux, you know close to where you want it and then look away or end up doing something else and then finding yourself burning the roux because then you got to start all over. So of all the segments that you see in preparing the gumbo this is the most critical of all. "