How to Make a Cajun Roux
The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity.
The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced 'rue'). Good roux is neither undercooked nor overcooked. Undercooking will yield a less full-bodied flavor and overcooking to the point of being burned will yield a bitter taste.
The French roux is usually a blend of equal parts flour and butter cooked slowly until bubbly and well blended, but not browned. The typical Cajun roux is a blend of equal parts of flour and fat, cooked together in a heavy pot over high heat until a medium brown color is reached. Roux must be stirred constantly to prevent burning. Some people prefer a roux made with approximately one-fourth cup more oil than flour.
Most often, when Cajun roux is called for, finely chopped onion and bell pepper is added to the browned roux to arrest the cooking temperature and prevent the roux from scorching. This step begins the cooking of the desired dish, such as a gumbo or sauce piquant.
Ingredients:
1 cup vegetable oil
1 cup all-purpose flower
Preparation:
Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or whisk quickly to combine flour and oil. If necessary, use the back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1-1/2 cups of roux.
Recipe Notes:
(1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor.
(2) Roux may be prepared ahead - cover, refrigerate and use within 1 week.
(3) To prepare extra roux for later use, batches may be prepared by increasing oil and flour in equal amounts.
(4) Freezes beautifully. (Freeze in 1-cup portions for up to 6 months.)
(5) Caution: Be extremely careful when stirring and handling roux during preparation. With a temperature exceeding 500F, roux splashed on the skin will stick and cause a severe burn.
Preparing an authentic Cajun roux is not difficult once you know how. If you follow the above recipe exactly, you will be able to successfully prepare a roux to equal that of any well-experienced Cajun chef.
Copyright: Janice Faulk Duplantis, 2005
Terms of Reprint and Publication Rules
This article is available for reprint at no charge. The requirements for publishing this article are: (1) You must leave the article and resource box unedited. (2) You are not allowed to change the context of the article in any way. Paragraph breaks must be retained where the author has placed them. (3) If you post this article on a website, you must set any URL's in the body of the article and most especially in the Author's Resource Box as hyperlinks. A courtesy copy of your publication would be appreciated. Email to: bedrockpress-jfd@yahoo.com
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. (Visit Bedrock Press at http://www.bedrockpress.com) Janice also publishes 2 monthly complementary ezines: 'Gourmet Bytes' and 'Lagniappe Recipe' http://www.bedrockpress.com/subscribe.html
Latest News
Ocean County Sheriff's Department Issues Safety Tips The Manchester Times, NJ - Sheriff Polhemus stresses, "Use common sense when cooking, and don't be careless. The holidays, in most homes, means the smell of a good home-cooked meal. ... |
Extension office to offer tips on estate planning Brewton Standard, United States - In case you need help with cooking questions and we are not available feel free to call one of the Holiday Hotlines. They offer lots of helpful cooking tips ... |
Make Thanksgiving happy; follow safe-cooking tips The Columbian, WA - You should never leave your cooking unattended, a major cause of fires, and it’s best to make the kitchen off-limits to children and adults who aren’t ... Venice Fire Department - Cooking Tips Fire department shares safety tips for cooking Fire department offers tips for cooking safety |
Clorox Prepares for Holiday Cooking Season In-Store Marketing Institute (subscription), IL - Glad supports the in-store campaign with a dedicated website offering recipes, activities (including napkin folding and flower arranging) and cooking tips ... |
Cookbooks for the shopper and baker in you Scripps News, DC - Magazines and the Internet overflow with recipes and cooking tips (as do our own bookshelves). Yet we covet cookbooks, especially new ones, ... |
 Examiner.com | 20 last-minute Thanksgiving recipes and cooking tips Examiner.com - St. Louis Low-Carb Examiner Amy Dungan lets you in on Butterball.com tips, Thanksgiving turkey video lessons and recipes. Her article will teach you how to ... |
Woman’s Day Magazine and BlogTalkRadio Partner to Launch Online ... EON, WA - Jackie Plant and other Woman’s Day food editors bring the magazine’s test kitchen to listeners with recipes, cooking tips and information to make mealtime ... |
Children share cooking tips, holiday thanks Clinton News, MS - By Amanda Wells On Thanksgiving Day, who's going to cook that Butterball turkey, cornbread dressing and desserts galore? ... |
Teacher Tips: Cooking in the Classroom Well Fed Network - I thought I’d share some tips for cooking with children in the classroom. It is a fun activity and is a fantastic teaching method for kids who learn by ... |
Turkey Cooking Tips KBLG, MT - THE BIGGEST DAY OF THE YEAR FOR HOME COOKS IS JUST ABOUT HERE, AND WE HAVE SOME TIPS FROM HEALTH OFFICIALS TO HELP AVOID PROBLEMS. ... |
Resources
-
Health-E-Meals.com - Quick and Healthy Recipes, Snacks, Fitness Tips, Motivation, Links.
Healthy Solutions for Your Busy Life. Health-E-Meals.com offers a free healthy Cooking newsletter as well as other practical resources for making healthy living, eating and exercise a part of your busy life.