How to Make Cajun Roux

A traditional roux (pronounced roo) is a blend of equal parts butter and flour and is used to thicken sauces and soups while adding a rich, buttery flavor. Cajun Roux is similar to a traditional roux with a few minor changes in ingredients and how it is cooked. Nevertheless, Cajun Roux is just as easy to make as a traditional roux. Here's how.

Difficulty: Easy

Instructions

Things You'll Need:

• Butter or oil
• Flour
• Dutch oven or large skillet

1. Use ¼ cup more butter. Start with equal parts flour and fat, either butter or oil, then add ¼ cup more. So, if you are using 1 cup of flour, use 1¼ cups butter or oil.

2. Heat the fat in a large, heavy pan. Use at least a 12-inch pan (preferably a cast-iron skillet) or a large Dutch oven.

3. Add the flour, after the oil is hot.

4. Stir constantly. Roux has the tendency to burn quickly. Stir the roux constantly until it reaches the desired color.

5. Cook the Cajun Roux for five minutes for "Blonde" Cajun Roux. This is sufficient time to sufficiently cook the flour and add a rich buttery flavor to your dish.

6. Create a dark Cajun Roux. As the roux cooks, it will become darker. The darker the roux, the more intense, smoky flavor will be added to your dish. About 20 to 25 minutes of cooking and constant stirring will produce a flavorful dark roux.

Tips & Warnings

• Cook roux on medium-low heat. Start with low heat to avoid burning the Cajun Roux the first time you try to make it.
• Stir carefully. During the course of cooking Cajun Roux, the fat can reach high temperatures, so stir carefully to avoid burns.
• 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.

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