Pronounced "roo", Roux is traditionally an equal blend of Flour and Oil. Used as the base for many Cajun and Creole recipes.
Heat the oil in a large cast iron skillet on medium. Beginners should start on medium low until you're successful with not burning it and creating small pieces of black bits of flour, yuck!
Once the oil is hot, add flour and begin stirring slowly and constantly since Roux has a tendancy to burn quickly. (some smoke is norma...
more
Pronounced "roo", Roux is traditionally an equal blend of Flour and Oil. Used as the base for many Cajun and Creole recipes.
Heat the oil in a large cast iron skillet on medium. Beginners should start on medium low until you're successful with not burning it and creating small pieces of black bits of flour, yuck!
Once the oil is hot, add flour and begin stirring slowly and constantly since Roux has a tendancy to burn quickly. (some smoke is normal since you are technically slowly burning and darkening the flour with hot oil)
Never stop stirring. If the Cajun Roux sits in one spot for too long, it will burn. If your roux burns, toss it out and start over.
A light roux should be the color of a Manila Folder with a slight brownish tint beyond the white color of flour.
A dark roux (Traditional) should be the color of saddle leather brown, which can take up to 20 mins.
less
