How to Make a Roux: This Is a Dark, Rich Creole or Cajun Roux Mama Would Be Proud Of by Kara Bachman
The base of so much Cajun or New Orleans Creole cuisine is a nice, dark roux. This base not only thickens a dish, but also adds a rich, complex flavor that makes all the difference. Use a roux as a base for gumbo, stewed chicken dishes or even a beef stew.
Here's how to make it:
- Use 1/4 cup of all-purpose flour and mix in enough vegetable oil to give it the consistency of cake batter.
- Heat the mix on very low heat, stirring CONSTANTLY. Be patient. After a few minutes, it will begin to brown.
- Keep stirring and quickly remove your pot from the flame as soon as your roux seems to be the color of milk chocolate or gives off the scent that it might be close to burning.
Add a bit of water, your gumbo ingredients and you're good to go. It might take a few tries to get it right, but it's a skill worth learning.
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