Hi, my name is Karl James owner of Creolesoul Catering located in Round Rock, TX. On behalf
of Expert Village, I'm here to show you my gumbo supreme. This is the tricky part making
the roux. We have a little oil in there and we're going to add about an equal amount of
flower to that. I want to get that mixing and being careful not to let it pop on you
cause it will burn you, it's very hot. I'm just going to mix this, keep mixing it we're
looking for milk chocolate kind of color so you have to be very attentive to your roux
because the last thing you want is for it to burn. You have to start all over again
and it's not so fun. So you just take your time, be patient this is where it's a roux that gives the gumbo
its flavor and all it is, is oil and flour. This is going to take us a little bit to get
it to that color that we are looking for so we'll keep working it, keep paying attention
to it. Keep stirring it not taking our eyes off of it and like I said we'll get it to
that milk chocolate darker color and we'll see you back at the next step.
