Roux
.
TRADITIONAL
CAJUN & CREOLE ROUX
Ingredients:
Flour (white or wheat)
Oil or Butter (optional)
Water (optional)
Seafood Stock (optional)
My grandmother claims that the
secret to a good roux is to stir and
stir and stir until you’re almost wore out.
Roux is the foundation for many Louisiana dishes, such as gumbo,
ettouffees, sauce piquantes, and more. Many authentic Cajun &
Creole dishes require a roux, otherwise known as a Cajun gravy
that gives the recipe rich flavor. Roux is a mixture of flour and oil.
The proportion is roughly 1 to 1 portions. There are levels such as
light, which Cajuns call "blond", medium "peanut butter" colored,
and dark roux. Some
Creole cooks prefer a
blond or medium
roux, and many
Cajun cooks prefer a
very dark smoky flavor
roux.
To make a LOWFAT,
healthier roux, do not
use oil or butter as
the traditional roux
called for. You can
brown your flour in
the skillet without
oil. Just stir it continuously
until the flour
is the brown color
that you want. It can
be dark or light
brown. The darker,
the more flavor. You
can also brown the
flour in the oven or
the microwave. I
remember my great
grandmother standing
at the stove stirring
for what seemed
like hours. I know it wasn’t really hours, but it was long enough to
make my stomach begin to growl. To make the gravy, add a little
water or seafood stock with the onions. Stir and add more until the
gravy is the consistency that you need it to be.
Now your roux is ready to use in a Cajun recipe that requires it or
you can just pour a roux over rice or biscuits or french bread.
NOTE: In a separate skillet while the flour is browning, you can
brown onions in a little olive oil or broth until they are wilted to add
to the gravy for more flavor. ANOTHER NOTE: You can store
browned flour in jars until you need it to make it roux for future
dishes.
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