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Summary: How to start roux with flour and oil for crawfish etouffee; learn tips, tricks, and more in this free online cooking video about Creole food taught by an expert chef.
About the Expert
Karl James Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more th... read more
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Questions & AnswersHi! I'm Karl James owner of Creolesoul catering in Round Rock, Texas on behalf of Expert Village I'm here to show you craw fish etouffee. Okay what we are going to do know is start making our roux this is one of the most important part of doing this dish and in most creole cooking our oil is kind of hot here. So I'm going to left this off the heat for a minute get that mixed in there we added some flour with some oil that we had heating up already and we are going to continue to stir this roux until we get it a darker brown. Now you normally use equal amount of oil to equal amount of flour to get your roux going. I'm going to add a little more flour in there and a little thicker. The thing about the roux is like I said this is the most important part of the dish this is where a lot of your flavors come from in your creole cooking is from the roux. I mean it is the same in gumbo or any etouffee anything you have to put a roux in. The last thing you want do is burn your roux and we can cause you get little black specs that would start to come up as you are cooking your roux.
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