Emeril Lagasse shares his step-by-step technique for making a roux, a foundation of Creole cooking.
Making a good roux is essential to Cajun and Creole cooking. So here we go. You can see I have the amount of oil that has already been heating up for maybe about two or three minutes. And now what we're gonna do is we're gonna Add our flour, and the key here to making a roux is not only stirring the equal parts of flour and oil but it's the consistency of stirring them. Now when you begin incorporating the flour into the oil where there are no lumps, I prefer using a wooden spoon,some people like using a whisk. The next mistake that people make in making roux is too high of a temperature. They think that because we're trying to get a brown roux, or a peanut butter colored roux, that the higher the heat, the faster it's going to cook, and that is definitely a no no. So, once the flour is incorporated, We basically wanna go and just turn the heat down to a little past the medium stage. You cannot let it be unattended. Because once it starts to stick you're gonna be in trouble. You can see now that we're getting that blond color, great for like cream sauces, chowders Things that are light in color. It will eventually and gradually turn to a peanut butter color, as you can see right here. Now that peanut butter stage is for a lot of brown sauces, lighter style gumbos It will go from a peanut butter stage to a dock stage. Used in a lot of Cajun and creole cooking like this chicken and onduee gumbo. So you can see the stages of the rue, slow and low that's the trick. So you can see, we have applied our dark brown rue. Into our traditional chicken and sausage gumbo. You always want to serve it with rice, and generally we always garnish with a little bit of green onion and a little bit of chopped parsley. There's the lesson on rue and there's our chicken and andouille gumbo from my book Essential Emeril. [MUSIC]