First You Make a Roux
October 16, 2014
How to make a Cajun Roux:
There are some very good jarred rouxs out there... dark, light and in between. But if you're making something where the roux will be a primary flavor, i.e., shrimp stew, you may want to make your own. Although traditional roux is a bit time-consuming, it's really quite simple. Just two ingredients, cooking oil and flour.
So, in a black iron skillet or heavy pot, mix equal parts vegetable oil and flower. I like to do 3 cups of oil and 3 cups of flour. This will make plenty of roux and I can store the extra in a glass jar so it's already there the next time I need it!
The flour and oil are cooked together until they reach the desired color. (I like mine a little lighter than a Hershey bar.)
Cook it on medium heat and, with a flat edged spoon or spatula, stir CONSTANTLY scraping the bottom, and i do mean CONSTANTLY...no going to the bathroom or even pouring a glass of wine. Be sure to scrape the edges of the pot as well.
It may take a while to start turning brown, but the browner it gets the faster it turns.
Be prepared with a few drops of water to STOP it just before it reaches the desired color. Without the water, it will continue to cook a while after you remove it from the heat.
(hint: If you're a first timer, use lower heat; it will take longer, but you'll have a better chance of not burning it. At low heat, it could take nearly an hour.)
So, go ahead and make a roux because gumbo weather is coming! (That's a hint for next month's recipe!)