The foundation for all stews and gumbos in Cajun and Creole cooking. The key is constant stirring and patience to achieve a chocolate brown color without burning. A properly made roux adds deep, nutty flavor and acts as a thickening agent. Make extra batches as it stores well and saves time for future dishes.
Heat oil in heavy pot or Dutch oven.
When oil is hot, gradually add flour, stirring continuously until well mixed.
Lower flame and continue stirring until chocolate brown.
When roux is chocolate brown, remove from pot and set aside. If roux remains in the pot it will continue to cook and get too dark.
Always use warm water to dissolve the roux.
While you're at it, make more than enough as it keeps well in or out of the refrigerator.
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