Basic Roux (pronounced Roo)
The basis for all cajun stews and gumbos:
1 cup All-Purpose Flour
1 cup Butter or Cooking Oil
Heat oil in heavy pot. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until color is chocolate brown.
Remove from pot and set aside. If you leave it in the pot it will continue to cook and my burn. Burnt roux is NO good.
Always use Warm Water to dissolve the roux.
You can make more than enough and store it in a jar. It keeps well in or out of refridgerator.
Monday, January 14, 2008
Basic Roux Recipe
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2 comments:
It is amazing how simple it is to make something that sounds so complicated. I couldn't beleive how easy it was to make a roux when I learned last year! Good to know, thanks for sharing!
I had tried the homemade file but didn't use that extra step of putting it in the sunlight 1 hour before I ground it up.
Hey, how about adding crawfish to your poll. I see no hits on Fish or Lobster. :)
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