How to Season 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. And you just got to be patiences. I mean it doesn't happen right away you just got to keep doing it you don't want your heat up to high. You know trying to rush it through, trying to be quick about it cause that is the quickest way to burn your roux. So you just take your time it is patiences. Like I said when it come down to it this is the flavor ya you have your chicken, you have your sausage, you have your holly trinity, you have your seasonings but I guarantee you if you skip out of the roux it is not going to taste like gumbo. Now one of the good things in this day and age is that most of your local grocery stores actually care premade roux so if you where going to go that route, I mean you know you would not have to go through the fear of making the roux and stuff you can just buy a premixed or a premade roux. My suggestion if you where to do that look for the dark roux that is what you want. Like I said this is it this is the most important step and the trickiest step. If the phone starts ringing let it ring. Hopefully you have a answering machine call those people back but don't leave your roux unattended. So we would keep cooking our roux here until we get it to like I said we want it peanut butter color that is what we are looking for here and then we would move on to our next step."