Chef Isaac Toups, of Toups Meatery in Nawlins. I like his cooking style, and he makes his chicken and sausage gumbo the same way I do, although I also add my homemade tasso, just because I made it just for gumbo.
I have been the guy with the perpetually stirring wisk making a dark roux, many times.
https://www.youtube.com/watch?v=76JXtB7JFQY
CD
I have been the guy with the perpetually stirring wisk making a dark roux, many times.
https://www.youtube.com/watch?v=76JXtB7JFQY
CD