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Did you clean them before cooking? Is so, how did you clean those pig feet?

Return my LOVE BACK -that the Haitian community has highjacked and using in their FAKE CREOLE IDENTITY THEY TRYING TO USE -they are not Creole pipo they speak Creole (mixed) language. These CREOLE pipo are related to the GERMANS who are hidden French rebellious pipo of the Germans that mixed. So the French is a mixed rebellious race and they went out and created more mixed rebellious race pipo among the black race in LOUSIANNA

She cooked it just like I do.

Hmmm so Louisiana is where they eat these things. Ok.

Omg!!! Stealing our food!!!! Thieves!!! Creole pipo don’t have a culture or food

Late to the party, as usual. I've been making traditional roux for decades. While I've heard of "dry roux", I've never tried it. The time is now! I'll report the results.

Like your video but the back ground music totally over powers your video

This is the recipe I always use!

How do you make your gumbo? I have never made this! Will you share your recipe? Thank you so much! Ive been making wet roux for my gravy but im doing this so.i can always have it on hand!... i make brown gravy at thanks giving for my dad! It is so yummy! I make the wet roux for it!

This is the first roux I learn how to do thanks for the video

🤢🤢🤢🤢🤢

Oh how i love gumbo. Great job

Great video Mona. I was born and raised in Lousiana and have always liked my gumbo real dark and smoky. However, I just made a roux with oil that I was very panicky about- I like mine brownie-batter dark (if I don't say the words "uh-oh, I wonder if I've burned the roux" at least once or twice, it's not dark enough for me). Really interested to try this way- can it get any darker than this? Or would I have to add oil and cook it a little more to get it there? Thanks, and much love from California!

⭐ 'promo sm'

Loved this roux tip, thank you. My only other comment is the music is far too loud. Distracts from your instructions. Not sure there's a good sound track for watching flour brown. 😊

How do you slice in half? The butcher shop will do it for free.

Not the water line🤦🏾‍♂️

Hi Mona! I can’t find you Instagram or website … I clicked your links and nothing. I’d like to buy your AP blend and who knows what else.

It’s beautiful ! But what if I would like mine thicker? Do we add more roux thereafter as you mentioned earlier? Thank you for sharing this I’m going to try your dry roux!

I’m headed to your online store !!! Do you sell your fry roux too? How long did you boil that chicken?

How long did it take you from start to finish to do this stovetop? Can this be stored in airtight mason jar for future use? You should sell this !!!! I’m curious if dry roux is available in markets. Thank you for this lovely video, I just heard about this method from a friend whose mama taught her this way.

Thank you 👍

Great video except for the 1970's porn music.

Can you save what is not used?

Why the music, it distracts from the otherwise great instructional video, it even distracts from the foggy lens..... just saying... don't get upset... if you like music, by all means go for it.

Awesome sauce ❤

I want some😍

I’m trying to make gumbo for the first time and and trying dry Roux in the oven but I’m going to try it this way next time!

Never heard of dry roux !!! Thank you so great a thing to know🙂💥💥😆🎈

That was easy. I usually make it with oil but I like this way too

Thank you for browning your turkey wings. I prepare my wings in a similar manner.

I love everything Creole Soul prepares

Looks amazing.. 👩🏼‍🍳

I think the baby liked it. Lol 😆

Good Lord mmm.. My favourite

We're lucky if we can find 10 pounds of crawfish here in Cali. That's why I love visiting the South!

Looks amazing!!

Nice tutorial. Thank you.

This dry roux that I made saved a batch of gumbo. I made some gumbo and I didn't make my roux dark enough and it just didn't have the flavor that I get from a dark roux so I took some of the dry roux mixed a little of the broth from my gumbo and made a slurry out of it then mixed it back into the gumbo and brought the flavor back to where it needed to be. There's nothing worse than bland gumbo!

I like the dry stovetop method because you can control how much oil you use plus you can store it for more stews,gravy's or gumbo's later

Could I cook this low & slow.......

Is it just me or is there a orbit light on 0:24

Brown flour is the best and healthy..

Neatvway

I love your videos. My mom is Natchitoches, La. Meat pie and Hot Sauce capital. 🔥

Question: when you buy crawfish from the market that's frozen or fresh but not living is it okay 🤔

Very Tasty 😋

Awesome , next time put a damp cloth over the steam outlet less mess

Quicker in oven turns brown faster

Great video. I use the same way to brown flour when I make Hamburg gravy. Everything you said was 100% correct can,t leave it alone It needs to be watched. Thank you for making the video.