How to Stir & Brown Roux for Crawfish Etouffee

Video Transcript

Hi! 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. As you continue to do this you need to continue to stir there is no such thing as to much stirring in making a roux. You have to pay attention to it at all times because like I said if you burn it then you are starting all over again. So it is just a continues nursing of this and you have to be patient take your time continue to stir you know it is not like you can start it and then go start chopping your vegetables and stuff like that and once you get to your roux ready to go. Still a little thin I'm going to add a little more flour to it make it a little bit. The roux also helps as thicken agent so once we start putting everything else into this and then we would put our fluid and stock in and then we would continue to thicken as we simmer. So I continue to brown. It is also going to effect the color outcome of your total dish what we are looking for is a darker brown. Some people would call it a peanut butter brown. I know a few people when they do there etouffee they use more of a blond roux and we are close tot that at this point so we would continue to work our roux.

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