[{"data":1,"prerenderedAt":24},["ShallowReactive",2],{"category-southern-cajun":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},176,"Southern & Cajun","southern-cajun","🎷","#C0392B",false,[12],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1014769,"tgrjzh","UCnz1-YjyzY","Why Brian Lagerstrom Spent 45 Minutes on a Single Dark Roux — And Why It's Worth It","Brian Lagerstrom walks through his recipe for Cajun chicken and andouille gumbo, built on a deeply darkened roux cooked to near-chocolate color, a fortified stock with gelatin, and a poblano-swapped trinity. The video explains every critical decision — from pre-searing the meat to nailing gumbo thickness — making a traditionally intimidating dish approachable for home cooks.","PT19M27S","RECIPE",{"name":21,"slug":22,"avatar":23},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",1778181063730]