Gumbo Roux
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I think they've only shown half of the gumbo making process...that's why it doesn't look like gumbo!
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im sorry yall but that aint no gumbo what i ever seen before and i know about gumbo
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that looks like a 6 or an 8 qt pot
way too small for that amount if
you're giong to feed 100
you need at least 3 more pots that size
and spead your ingredients between them
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Where was the plate and fork??? Subcribe the HappyMouth.TV
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Is this in Hawaii? Or why you all saying "haole."
Get nutz wit dem grindz bra
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What was that! Ive never seen Gumbo that thick.
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@RottenTreat My granma says nawlins and she always does,,, she's almost 90.
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looks like a mess--way to thick
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I watched a few chefs making rouxs before this video, and this looked of good dark mahogany colour. Main concern was that the pan seemed overfilled,
No idea if their post-roux ingredients were traditional or not as Im from the UK and never had gumbo, but I really wish they'd shown the end result.
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ew it kept getting worse and worse the roux was a lil too much and too BURNT omg like wth.... ew....
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I disagree. My grandmother is Trinidadian and lived for a time in Nawlins. She taught us how to make many creole dishes, such as gumbo and etoufee. You always make your roux first, whether it's for gumbo or a chowder. Then you add your veggies - onion, celery and bell pepper)- after the roux is the desired color. The veggies stop the oil-based and flour roux from cooking (browning) any further.
danewslady 3 years ago 10
What the FUCK are these couillions trying to make? I KNOW that's not a roux!
pakanasielu 2 years ago 2