Experience Great Cajun & Creole Food and Recipes with Chef John Folse & Co. "What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing in a world where nothing else is sure, it's a certainty, the stock will thicken! " Nora Ephron Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook's need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking. Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana.
Oil-Less Roux.
Creole/Cajun: Know Your Ingredients. How to Make Cajun Roux. Real Cajun Recipes : : Roux. Most Cajun dishes start with a good roux. Step 1 Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. The longer you cook it, the darker the roux will become. The mixture will make enough roux for 5 quarts of gumbo or one large fricassee dish. Roux can be used to flavor or thicken gravies.
Cajun Cooking TV | Cajun Recipes, Home Style Cajun Food, Southern Recipes. How To Make a Roux. By: Beryl Stokes "What is a Roux? " you might ask. We used to live on Rue de Belle Maison. In that sense Rue means a street or avenue. But, what we are talking about is a very common term in Cajun and Creole cooking. A Cajun or Creole recipe ususally starts off by saying, "First you make a Roux. " A Roux is so simple to make. Equipment and Ingredients: 1 Deep Stainless Steel Skillet 1 Flat edge Wooden utensil or spatula Butter All-purpose Flour For this demonstration, let's use a ½ stick of butter and ¼ cup flour. Cut up the butter. Gradually, add the flour and begin to stir constantly.
The flour and butter will quickly begin to change colors from a golden butter to light caramel to a darker mud color. For macaroni & cheese sauce or a cream based soup, you want a white roux. Remember to always keep stirring! Some cooks like to pour the Cajun Trinity into the Roux, which is fine. Don't be afraid of the Roux - Bon Appetite!