A flavor that this roux gives to the gumbos at two phase. We are going to lower fire just a little bit. We are just about there, look at the deep color. Well, I will make gumbos. There are people don’t like thin, there are people don’t like thick gumbos. When you eating of chicken broth let say, you are drinking soup, when it is thin it just slides down your throat. The cream soup, as you eating it, it lingers in your mouth longer. That’s why I like a thicker gumbo. We are almost done with this.

So, when I told my wife I was making this video, she said “oh, honey could you please make some kind étouffée for dinner”. So, I do not know I got to see what I have running around, or I might have to go to the store and buy some shrimps, scallops maybe. It was really nice as lobster étouffée. It is not New Orleans item but you know you can make any kind étouffée you want. You just boiled the lobster, reduced the stock, take the meat out and then go about making your étouffée, which I am making some étouffée and gumbo videos specially now that I have made the roux.

So, this will be the first step in the making of a gumbo or an étouffée. This you have to make and have it ready. I have seen recipes where, I do not want to talk about what other people do, I just left when I looked at them. No matter what you do and no matter how you do it, it is all in the finished product. If it tastes good, I guess you did the right way. There are no must do this way in cooking or that way. I have learned that the only way.