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.
19:27
#comfort food #Dutch oven #poblano #dark roux #fortified stock #stovetop #gumbo #andouille sausage #from scratch #Cajun #weekend cooking #Southern #trinity #braised chicken #okra
🧾 Ingredients
- 1900g (2 lb) boneless skinless chicken thighs
- 2Salt
- 3Water (to deglaze)
- 4380g (13.5 oz) andouille sausage
- 5225g (1 cup) neutral oil (peanut, avocado, or canola)
- 6225g (1 7/8 cups) all-purpose flour
- 7400g (about 3 cups) onion, medium diced
- 8250g (about 1 3/4 cups) celery, medium diced
- 9250g (about 1 3/4 cups) poblano pepper, medium diced
- 10200g (about 1 3/4 cups) okra, sliced
- 1125g (about 2 tbsp) garlic, minced
- 121500g (6 1/4 cups) chicken stock
- 1335g (about 2 tbsp) Better Than Bouillon chicken base
- 143 packets powdered gelatin
- 1510g (2 tsp) Louisiana or Crystal hot sauce
- 1610g (about 1 1/2 tbsp) paprika
- 173g (1 tsp) cayenne pepper
- 183g (1 tsp) black pepper
- 19Long grain white rice (for serving)
- 20Scallions (for garnish)
AdvertisementMedium Rectangle · 300×250