Roux

2002-05-25

Most Cajun dishes start with a good roux.

Ingredients

  • 3/4 cup oil (Canola or Vegetable)
  • 1 cup all purpose white flour

Directions

Step 1

Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny.

The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace.

The mixture will make enough roux for 5 quarts of gumbo or one large fricassee dish. Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor throughout the roux. You can double or triple the recipe and store the unused roux in a covered container in your icebox/refrigerator for weeks to be used for future dishes.

Roux can be used to flavor or thicken gravies. A dish made with roux is always taste better the next day or, if frozen, the next time it's reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again.

Recipe Type:

Comments

Loading Facebook Comments ...
Add Comment Register



Leave a Reply

Or you can login with:

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Kaplan, Louisiana Louisiana
Average Member Rating

(5 / 5)

5 5 7
Rate this recipe

7 people rated this recipe

124,480 views

Related Recipes:
  • Pumpkin Custard Pie

    Pumpkin Custard Pie

  • RCR Stringbeans and Potatoes (28) (Custom)

    String Beans (Green Beans) and Potatoes

  • RCR Baked Sweet Potatoes (2) (Custom)

    Baked Sweet Potatoes – Yams

  • RCR Chili

    Easy Chili

  • Shrimp jambalaya

    Seafood Jambalaya

about us    ask maw-maw    blog    contact us    cooking tips    heritage   
guestbook    privacy policy    recipes a-z    recipebox    register    submit a recipe!