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Oldgringo / All my dishes 2 years, 1 month ago
Making a Cajun Roux. The unique flavor of Cajun food is derived from using roux and seasonings.
Prep:20m Cook:30m Servings:1
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Oldgringo |
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minkie 2 years, 1 month ago said:
Wonderful instructions, easy to follow. Thanks for sharing this!
frankieanne 2 years, 1 month ago said:
I love instructional "recipes." Thank you!
linebb956 2 years ago said:
Question... How do you know which color to use? I don't care for the dark.. I usually stop where it is the color of a light peanut butter. Do you have to cook it longer?
mishkest 1 year, 9 months ago said:
I have never been able to keep my roux from separating, although I took a Cajun cooking class in New Orleans. But I think your instructions just solved my problem; I never knew my stock had to be boiling--& you use 3/4 oil to 1 flour, whereas my teacher used equal amts flour & oil. Think this will solve my problem. Thanks!
mishkest 1 year, 9 months ago said:
To linebb956, about color---just know that the darker the color, the richer and nuttier the flavor. While you might want a light, peanut colored roux for a chicken or fish gumbo, for sausage or ham, and crawfish gumbos, jambalayas, etc., you might want to go with a richer, darker roux. As long as your flour doesn't burn, your roux will just taste richer the darker it gets.
pats1013 1 year, 7 months ago said:
What great instructions. Thank you for sharing. It came out better then I thought I could make it . Again Thank you.
cabincrazyone 1 year, 7 months ago said:
Thanks for the great instructions.
In my opinion it's important to use a whisk when making a mother roux. When stirring with a spoon, the flour lumps move around the spoon. A whisk will cut through the lumps, break them up and help them dissolve.
darkroomescapee 1 year, 5 months ago said:
Please advise, I can't eat wheat. Could you recommend a flour that would work? I have thought that Masa might. anyone have success?
alexa586 1 year ago said:
Thanks for the great instructions. I usually use lard for my oil. I've learned it take a lot long time to make good roux that is good for the gumbo.
Thank you!
meals4abby 11 months, 1 week ago said:
Great tips! I didn't know about heating the stock. Thank you for making this one so simple to do!! Roux is patience for sure!!
trinii 1 month, 3 weeks ago said:
Now I will give Gumbo my 1st try. I always found it intimidating, and had to suffer through restaurants tasteless slop. Thank you for taking the time to post these instructions.