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I thank you so much you brought me to tears when I watched ur gumbo video. My mom passed in 2003 and I never got her gumbo recipe. But ur recipe is my mom's to the T thanks again u have a fan for life God bless you and your family. Happy Holidays
I cooked gumbo with a Louisiana friend yesterday, and his roux process was exactly like yours ~ lots of stirring to keep it from burning. He took his darker, but his process matched yours. He used bacon grease from bacon that he smoked as the fat. It had a really nice smoky background flavor. Anyway, it’s nice to see that your method was like someone from Cajun country. A+! I enjoyed your video.
Ive been stirring my roux nonstop for 45 minutes 😥 I am so glad I saw this video. The way you wait 30 seconds to help it brown faster makes this so much faster! Thank you!
Hey! I used this roux video yesterday while making chicken and sausage gumbo for the first time (I also ruined the first roux and had to start over, which is when I found your video). This was the best explanation for a roux/gumbo newbie like myself! Thanks for the help! Love your videos, keep being awesome
I've watched prob a hundred roux videos. They're comforting and remind me of my momma. My family don't use okra, we're more a filé family, but the love and time invested is all the same. Thank you for a wonderful video ♥♥♥
@@CookingWithCarolyn oh snap I hope you didn't think I like just salt and pepper on my chicken 😂 i was saying the people who put thumbs down probably like their chicken that way lol
As someone in the UK who’s so far removed from a roux, thank you so much for this. Every other roux video makes you feel bad for not already being a chef. Thanks Carolyn!
This is hugely helpful to me. I'm making gumbo from a friend's family recipe for the first time soon and I was definitely intimidated by the process of making a roux. I'm feeling a lot more confident now.
You’ve helped me so much with this. My grandma never had a recipe for her gumbo and she never showed me how she made her roux but THIS helped me make it come very close to home. Like right around the corner. Thank you! ❣️
Thank you so much, I’m making it today and since it’s been over 10 years since I made a pot of gumbo I need a refresher course. You’re video was rite in time and perfect. Thanks 🙏🏾 Happy New Year
I've been cooking Gumbo for years. A friend asked me for a recipe. I sent him this video because before anything else in that recipe I needed him to watch this first. Fantastic work on your roux! Looks great.
I already knew how to make roux but I’m so glad I watched this video. The ice bath will change my life. I always hate to make chili because for wasting it or waiting up all night to put it away!!
I appreciate you for this tutorial!! I'm hit or miss on the roux, and was contemplating a jar or boxed one. I think i can do this now!! Thank you, and Merry Christmas!
I used to make my own roux for gumbo with bacon drippings, then I hurt my back and could not stand long enough in front of the stove to make it anymore. Then I tried the store bought roux and it was hit or miss depending on the brand, most tasted burnt. Then one day I tried a couple of packs of 50 cent brown gravey mix, with bacon drippings no longer a burnt tast and tasted great. Reduced the time to make gumbo, but still let it set in the fridge overnight and add the shrimp the next day. Always better the next day. It only takes one minute to go from good roux to out the back door burnt roux. For those of you that take the time to make your own roux it still makes the gumbo special having a good homemade roux.
Hey Carolyn It's your boy Mystro from South Central Los Angeles! On the first try of making your Gumbo off your first video i did it perfect!! I am going to re share the pic of it on my Instagram and tag you in it! It was pretty easy for me because i went step by step... It's been 3 years now and i still make it often Thanks for the wonderful recipe... My Aunt who passed away in 2009 was the only one in my family that knew how to make Gumbo... So now i can do it... and I often think of her when i make it... RIP Aunt Ray Baines
I’m going to make this next weekend!! Wish me luck. Thank you sooooo much for breaking this down step by step!! I really appreciate it! This will be my first time doing this.
Thank you so much! I used your videos on my first time hosting Christmas dinner and the jumbo was a hit! Thank you and now I’m just hungry on a Friday night and making poor man’s gumbo and needed to remember how to make the roux ! ❤
I really appreciate your encouragement and gentleness throughout the tutorial, it makes it not only feel approachable, but like it's actually going to work really well. You're a really amazing teacher.
Fantastic tutorial Carolyn! I made my roux and spent time cutting up fresh vegetables and added everything step by step. Standing over the heat, making the roux got me so hot, but I kept thinking about final results and it was worth sweating to get my gumbo made. I loved watching your tutorial. You make it fun and I had great success. God bless you for sharing. I’m so happy with the results.
Thanks for making this video. You have taught me something. I have been cooking gumbo for many years. I usually just use Savoie's Roux in the jar. I can make my own gravies, this is very much similar.
I don't know why I never looked this up before now... I want to thank you. My husband was from NOLA and he made the BEST ettouffe. It was my favourite dish of his and he never wrote the recipe down. He passed 8 yrs ago and I have never tried a roux on my own. Partly out of sadness, and partly out of lack of confidence. You made this look easy and I liked the way you explain the process without alot of chit chat 😉 Thank you for helping to bring a part of my husband back to me 💗 Bless
Excellent video! Helpful roux instructions. I wish I had watched before making my roux. It worked but I made it darker than I would’ve like. My grandmother would make gumbo but never taught us. Then I became a vegetarian and she didn’t like okra gumbo. Very helpful video
My first time making roux and gumbo. I burnt the roux right at the end. I didn't start over though. My wife says it gives it a smoky flavor 😄 thanks for the videos.
Thank you Carolyn for referring me to your Roux for Beginners video, I learned a lot just from this one video. I think I got this, NO, I know I got this!!!! I will share pics of the final results 🥰🤗
Happy Holidays 🎉🎊 This year I got my Roux to a beautiful deep chocolate brown. But I’ve been doing this for years as a family tradition. I always watch your channel and few others to learn something new. But I got my roux dark without burning by keeping that fire medium low. We had to be very very careful. I make my son take turns with me stirring roux it took a long time but everybody loved it. Wow thanks for the gumbo storage information!
Carolyn l really appreciate you thinking about us beginners, the past and fist gumbo l made l actually used instant packaged roux because l wasn't confident but now l'm gonna use this video for my up and coming New Years 2021 day gumbo...
Got something for you to try. Take 2 cups flour in a cast iron pan an put in oven at 350. Let bake for 30 min. Pull out an stir the flour an put back in for 10 min. The flour will be brown an add water. It’s perfect this way. No grease an no standing over the stove for along time. Huge game changer
Thank you Carolyn for testing the cooking okra cooking tips. I have made gumbo without it due to the slimey factor but I also felt like I was cheating on the recipe when it wasn't added. Also as far as cooling it down in my family everyone always ate couple of bowls so there was only a little left so it was cool enough to go in refrigerator. So if you want to pre-make how soon should you start cooling it down? Do you add gumbo file/ seasoning prior to serving?❤❤❤
I tried the vinegar trick a while ago and loved it! I also tried making roux in the over and that was a dope trick for days you don't feel like being bothered with all that stirring. 😂 your gumbo looks delicious! 😍🤤
Wow thanks for these tips! Especially the ice bath. No more staying up late so that my soup, chilli or gumbo can get to room temp so I can put it up. Or worse, forgetting that I left it out 😒
Oh Sweetie! I knew some people do that and it could make you sick sooner or later. Yeah buy yourself some bagged ice when you make those huge pot recipes.
The thing with doing that is it’s still doesn’t cool fast enough to prohibit bacteria growth. If you have a deep pot of hot food in the fridge 2 things happen (1) You drastically change the temperature of the entire fridge so you comprise everything else in there and (2) The gumbo can still take too long, more than 4 hours, to cool at the center meaning the conditions for bacterial growth are still there. Just because you don’t SEE bubbles doesn’t mean bacterial growth hasn’t started. The ice baths help to race the gumbo through the “danger zone” which is 41 degrees to 140 degrees. If the gumbo is in this danger zone for more than 4 hours bacteria can start to grow. That’s why I stated to give it an ice bath and bring the temp DOWN to 40 degrees and then refrigerate. These are food safety practices that restaurants MUST follow or they are sited by the health department. I’ve adapted it for you guys to do at home so you avoid a food-borne illness. The elderly, young children and people with autoimmune deficiencies are usually the ones effected first.
PLEASE GIVE THIS VIDEO 👍🏽👍🏽👍🏽 💎GET RECIPES HERE | bit.ly/GDSeasoning
💎SET UP AN ACCOUNT, BECOME A MEMBER AND BE THE FIRST TO GET VIDEOS AND RECIPES BEFORE THEY'RE POSTED TO TH-cam
HOW TO MAKE CHICKEN, SAUSAGE, AND SEAFOOD GUMBO VIDEO | th-cam.com/video/xQ-wx2pOVws/w-d-xo.html
HOW TO MAKE HOMEMADE SEAFOOD STOCK VIDEO | th-cam.com/video/FN9X8eobNeU/w-d-xo.html💎GET RECIPES HERE | bit.ly/GDSeasoning
💎BE SURE TO SUBSCRIBE TO MY TH-cam CHANNEL AND TURN ON YOUR NOTIFICATIONS 🔔| bit.ly/2ob3rd1
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G
I thank you so much you brought me to tears when I watched ur gumbo video. My mom passed in 2003 and I never got her gumbo recipe. But ur recipe is my mom's to the T thanks again u have a fan for life God bless you and your family. Happy Holidays
Kountess Dough Thank you so very much Kountess💕
Don't leave the roux! Stir, stir, stir. The main ingredient is patience. Thank you Carolyn.Good tutorial. 😀😀😀
I cooked gumbo with a Louisiana friend yesterday, and his roux process was exactly like yours ~ lots of stirring to keep it from burning. He took his darker, but his process matched yours. He used bacon grease from bacon that he smoked as the fat. It had a really nice smoky background flavor. Anyway, it’s nice to see that your method was like someone from Cajun country. A+! I enjoyed your video.
Ive been stirring my roux nonstop for 45 minutes 😥 I am so glad I saw this video. The way you wait 30 seconds to help it brown faster makes this so much faster! Thank you!
You’re welcome.
Yes now I realize why mine takes so long!
Hey! I used this roux video yesterday while making chicken and sausage gumbo for the first time (I also ruined the first roux and had to start over, which is when I found your video). This was the best explanation for a roux/gumbo newbie like myself! Thanks for the help! Love your videos, keep being awesome
I've watched prob a hundred roux videos. They're comforting and remind me of my momma. My family don't use okra, we're more a filé family, but the love and time invested is all the same. Thank you for a wonderful video ♥♥♥
Who would thumbs down an excellent tutorial on making roux?🤷🏽♀️
Not sure but I’m glad you and others liked 👍🏽it 😉
someone with nasty gumbo lol
Somebody who likes their chicken seasoned with just salt and pepper 🤷♀️ i enjoyed the video
Thanks Ashley. Try adding a little garlic and a bit of paprika to your salt and pepper. A quick and flavorful combination.
@@CookingWithCarolyn oh snap I hope you didn't think I like just salt and pepper on my chicken 😂 i was saying the people who put thumbs down probably like their chicken that way lol
Thank you soooo much! You are so calm and you explain everything so well! Thank you for sharing.👍👍👍
As someone in the UK who’s so far removed from a roux, thank you so much for this. Every other roux video makes you feel bad for not already being a chef.
Thanks Carolyn!
You’re so welcome.
GURL ALL THESE GREAT TIPS! ♥️ I’m about to slay this gumbo 😋
This is hugely helpful to me. I'm making gumbo from a friend's family recipe for the first time soon and I was definitely intimidated by the process of making a roux. I'm feeling a lot more confident now.
You’ve helped me so much with this. My grandma never had a recipe for her gumbo and she never showed me how she made her roux but THIS helped me make it come very close to home. Like right around the corner. Thank you! ❣️
Thank you so much, I’m making it today and since it’s been over 10 years since I made a pot of gumbo I need a refresher course. You’re video was rite in time and perfect. Thanks 🙏🏾 Happy New Year
I've been cooking Gumbo for years. A friend asked me for a recipe. I sent him this video because before anything else in that recipe I needed him to watch this first. Fantastic work on your roux! Looks great.
This was such a good video I love how well you’ve explained everything. Even the little things. Thank you so much !!
THANK YOU SOOOOOO MUCH! I really needed a visual. I will try to make a gumbo this Christmas.
I already knew how to make roux but I’m so glad I watched this video. The ice bath will change my life. I always hate to make chili because for wasting it or waiting up all night to put it away!!
I truly appreciate your tutorial. Keep going strong with it 👍🏾👍🏾
Yayy happy youre still making videos!
Carolyn, thanks for your encouragement in this video. It made me feel confident in preparing my dish.
You’re welcome Genevieve
I appreciate you for this tutorial!! I'm hit or miss on the roux, and was contemplating a jar or boxed one. I think i can do this now!! Thank you, and Merry Christmas!
I used to make my own roux for gumbo with bacon drippings, then I hurt my back and could not stand long enough in front of the stove to make it anymore. Then I tried the store bought roux and it was hit or miss depending on the brand, most tasted burnt. Then one day I tried a couple of packs of 50 cent brown gravey mix, with bacon drippings no longer a burnt tast and tasted great. Reduced the time to make gumbo, but still let it set in the fridge overnight and add the shrimp the next day. Always better the next day. It only takes one minute to go from good roux to out the back door burnt roux. For those of you that take the time to make your own roux it still makes the gumbo special having a good homemade roux.
Cooking with Carolyn Thanks for the cooling down tip. I never thought to do it.
Great tips Carolyn...Happy holidays to you and yours!
Hey Carolyn It's your boy Mystro from South Central Los Angeles! On the first try of making your Gumbo off your first video i did it perfect!! I am going to re share the pic of it on my Instagram and tag you in it! It was pretty easy for me because i went step by step... It's been 3 years now and i still make it often Thanks for the wonderful recipe... My Aunt who passed away in 2009 was the only one in my family that knew how to make Gumbo... So now i can do it... and I often think of her when i make it... RIP Aunt Ray Baines
Hey Mystro! Thanks so much for letting me know. I’m glad you did it with ease and confidence. I’m proud of you. I’ll be waiting on that tag 🏷
Great instructional video. Thanks! I was searching for a gumbo roux and your video came up. Glad I found your channel.
Thank you, Carolyn for the tips. Great video👍
I’m going to make this next weekend!! Wish me luck. Thank you sooooo much for breaking this down step by step!! I really appreciate it! This will be my first time doing this.
Alright Maria! Take your time and follow the steps. You’ll be fine.
Love love how you Explaine things thanks my friend.
I'm trying gumbo for Christmas. This is a terrific resource!
Great information, very clean and easily understood. Thank you for sharing your time..
Glad to see you back on TH-cam!!
Thanks Dee💕
Carolyn, you know what you're doing❣👍🏽
Thank you so much! I used your videos on my first time hosting Christmas dinner and the jumbo was a hit! Thank you and now I’m just hungry on a Friday night and making poor man’s gumbo and needed to remember how to make the roux ! ❤
I just made your gumbo today (my first time ever) and that roux almost kicked my butt! But it came out delicious!!!!!
Thank you for that
Happy Holidays.
THANK YOU! THANK YOU! THANK YOU! I soooooooooo needed this video and you did great! This video was so good I had to subscribe, too! Thank you again!
Thank you this video is awesome, I've never roasted okra but I will definately give it try.
I'm one of those odd ones that like okra in all it's slimy glory, no need to roast, fry, or do anything else to it to make it palatable.
🤣🤣whew Chil’
LOL!
I love me some okra too girl!
Me too! I put it in my black eyed peas & butter beans too.
I don’t get all the fuss cuz it’s only slimy till you cook it.
Thank you SO much, this was really helpful.
I really appreciate your encouragement and gentleness throughout the tutorial, it makes it not only feel approachable, but like it's actually going to work really well.
You're a really amazing teacher.
You answered every question I have. Thank you sooooo much!
Hey Carolyn, I appreciate your videos, and how thorough you are. When you have time will you do a video on food safety please?
thank you, Carolyn, awesome explanation for a perfect roux.
Fantastic tutorial Carolyn! I made my roux and spent time cutting up fresh vegetables and added everything step by step. Standing over the heat, making the roux got me so hot, but I kept thinking about final results and it was worth sweating to get my gumbo made. I loved watching your tutorial. You make it fun and I had great success. God bless you for sharing. I’m so happy with the results.
Great job!
Thanks for making this video. You have taught me something. I have been cooking gumbo for many years. I usually just use Savoie's Roux in the jar. I can make my own gravies, this is very much similar.
Im getting ready to make my first gumbo. I've hesitated for three days bc or the roux. This was so helpful. Thank you!
You're amazing and they way ypu explained everything was so helpful ❤
Very good tutorial for the roux👨🏾🍳 I usually don’t make a roux but like to change up once in a while
THANK YOU!!!!! I made it according to your recipe it came out like your video!!!!!
Great video! Thank you!
Great tutorial Carolyn, now I feel ready to roux it up no matter what the recipe is. Thank you👍
Very well done! Thank you for sharing.
I'm glad to see you are back
I don't know why I never looked this up before now... I want to thank you. My husband was from NOLA and he made the BEST ettouffe. It was my favourite dish of his and he never wrote the recipe down. He passed 8 yrs ago and I have never tried a roux on my own. Partly out of sadness, and partly out of lack of confidence. You made this look easy and I liked the way you explain the process without alot of chit chat 😉 Thank you for helping to bring a part of my husband back to me 💗 Bless
Excellent video! Helpful roux instructions. I wish I had watched before making my roux. It worked but I made it darker than I would’ve like. My grandmother would make gumbo but never taught us. Then I became a vegetarian and she didn’t like okra gumbo. Very helpful video
Very informative. Thank you for this video!
Happy Holidays and Merry Christmas to you Ms. Carolyn! It's always a pleasure to see you in the kitchen! God bless you!🙏🏻🙏🏻🎅🏼🤶🎄🎁🙏
You too Tina! Sending you many blessings to you too Sweetheart💕💕
Thank you for your heart. And teaching simplicity of roux, thank you nice lady
Thank you..especially for your tips
Excellent instructions on making roux thank you 😊
Thank you so much! Great advice today🙏☺
You are the bomb!!! I use yout recipes every holiday ❤❤❤❤
Thank you so much we used your recipe to make our first pot of gumbo tonight God bless you
The best roux video I've seen so far. We make ours the same way but the okra tip is very interesting. I'm going to try that method next time.
Thanks for those helpful hints. I've been making gumbo for years, but I like new information. I will try these. Mckinley.
So thorough. Thank you!! 🙏🏽🙏🏽🙏🏽
I just have to say, I make a gumbo every year and it’s my tradition to watch this video first (every year). Thank you for the excellent video!
Thanks!
You made it look so easy!!!
My first time making roux and gumbo. I burnt the roux right at the end. I didn't start over though. My wife says it gives it a smoky flavor 😄 thanks for the videos.
Thank you Carolyn for referring me to your Roux for Beginners video, I learned a lot just from this one video. I think I got this, NO, I know I got this!!!! I will share pics of the final results 🥰🤗
Thank you! I needed a refresher on roux. Making Gumbo tomorrow. Don't know how many times I've burnt it.
Thank you soo much i made my first pot your video really help me
Great Video!!💜🤗💜
Happy Holidays 🎉🎊
This year I got my Roux to a beautiful deep chocolate brown. But I’ve been doing this for years as a family tradition. I always watch your channel and few others to learn something new. But I got my roux dark without burning by keeping that fire medium low. We had to be very very careful. I make my son take turns with me stirring roux it took a long time but everybody loved it.
Wow thanks for the gumbo storage information!
Yeeeesss Queen! I’m so glad you were pleased. 💕
Carolyn l really appreciate you thinking about us beginners, the past and fist gumbo l made l actually used instant packaged roux because l wasn't confident but now l'm gonna use this video for my up and coming New Years 2021 day gumbo...
Merry Christmas carolyn 💖
Very well put together instructions for a beginner like me. Thank you.
You’re welcome
Pro level tips right here. Appreciate it!
Got something for you to try. Take 2 cups flour in a cast iron pan an put in oven at 350. Let bake for 30 min. Pull out an stir the flour an put back in for 10 min. The flour will be brown an add water. It’s perfect this way. No grease an no standing over the stove for along time. Huge game changer
How much water would you add?
Great description, I could see and understand all the way through.
Thank you!! Im from the Philippines and I would really love to try gumbo but I'm always intimidated by the roux, but this helped. Thank you!!
I’m not sure how I ran across your video but it was very good. Thanks. Think I’ll try this 💪🏼
Thank you Carolyn! I was afraid to make Roux, but this video helped me make a really good Roux.
So glad I could help.
Amazing job and thank you
Thank you too!
This is perfect 🥰
I've done a dark roux many times for gumbo. Great job on the video!
great info! thanks for sharing!
Thank you Carolyn for testing the cooking okra cooking tips. I have made gumbo without it due to the slimey factor but I also felt like I was cheating on the recipe when it wasn't added. Also as far as cooling it down in my family everyone always ate couple of bowls so there was only a little left so it was cool enough to go in refrigerator. So if you want to pre-make how soon should you start cooling it down? Do you add gumbo file/ seasoning prior to serving?❤❤❤
Thanks for sharing will definitely try.
Awesomeness. Never knew about cooling down to save, i just gave mine away sadly but baby not this time. Im saving this. THANK YOU❤
You’re welcome Jennifer!
This video just saved my life!!!! Thank you sooooooo much!!!
You’re welcome Taureane!
Great video ! I subscribed
Thanks for keep saying I was in control! Lol. Followed your directions and gumbo (well the roux) came out perfectly.
Thank you doll 😍
Great information 😊
I tried the vinegar trick a while ago and loved it!
I also tried making roux in the over and that was a dope trick for days you don't feel like being bothered with all that stirring. 😂 your gumbo looks delicious! 😍🤤
Yeah the oven method is cool I heard.
CookingWithCarolyn i love it!
What did she sprinkle on the okra though?
Wow thanks for these tips! Especially the ice bath. No more staying up late so that my soup, chilli or gumbo can get to room temp so I can put it up. Or worse, forgetting that I left it out 😒
Oh Sweetie! I knew some people do that and it could make you sick sooner or later. Yeah buy yourself some bagged ice when you make those huge pot recipes.
I take it straight off the heat & too the fridge. Haven't had any bubbles in years.
The thing with doing that is it’s still doesn’t cool fast enough to prohibit bacteria growth. If you have a deep pot of hot food in the fridge 2 things happen (1) You drastically change the temperature of the entire fridge so you comprise everything else in there and (2) The gumbo can still take too long, more than 4 hours, to cool at the center meaning the conditions for bacterial growth are still there. Just because you don’t SEE bubbles doesn’t mean bacterial growth hasn’t started. The ice baths help to race the gumbo through the “danger zone” which is 41 degrees to 140 degrees. If the gumbo is in this danger zone for more than 4 hours bacteria can start to grow. That’s why I stated to give it an ice bath and bring the temp DOWN to 40 degrees and then refrigerate. These are food safety practices that restaurants MUST follow or they are sited by the health department. I’ve adapted it for you guys to do at home so you avoid a food-borne illness. The elderly, young children and people with autoimmune deficiencies are usually the ones effected first.
@@CookingWithCarolyn Thank you for this vid and the very thorough explanation here!
@@CookingWithCarolyn
Cited, not sited. Happy holidays!!!😂🎉
Beginner, thank you!
I am following YOU!!!! Love it!
Thanks Tina😉