|Chef Gary Williams and Chef Franco Taylor shake hands|
as they display their variations of Seafood Gumbo
O.K. the whole idea I was told that in New Orleans you got to have the understanding of the Roux. So in order for me to know about roux I came and talked to Chef Gary, and asked him to show me the roux, and I will do the vegan thang. He took me in the kitchen and said, "I'm going to show you my special stuff." He showed me how to make the roux. From there I went home and made the roux; then thru in my own ingredients. I got lobster, but it is vegan lobster. I put in crab, Italian sausage, kielbasa, and then I put in some chicken breast; of course it is all better than meat, other than that seasonings and bases we make from scratch with our mock meat seasonings and mock meat. We got brown rice, we got whole wheat bread. As for those who are vegan and have somewhat felt limited in your choice of gourmet dishes, we have all the meat you love to eat, made from soy, oats and wheat.
Hey guys you heard it from the master Dr. Franco been in the game a long time, and he is here for your consultation needs, and all the vegan vegetarian stuff. I am the meat guy; I stay in my lane, that's what we're talking about. And you get along better when you get it from the expert. Don't come down here looking for no sushi. I don't sell sushi; we ain't Japanese and we don't do that.
So today we brought to you the real Vegan Vegetarian Seafood Gumbo and the New Orleans Authentic Gumbo. Thank-you guys for stopping by and next week stand-by we gonna sample this. We gonna show you how to cook it from scratch, starting with the roux, we gonna take you all the way thru. This is Chef Gary, and Chef Franco, keep it true to the roux at DeJavu.