How to Make a Roux for Cajun cooking

A roux is the basic foundation of many popular Cajun dishes. Making a perfect roux can be easily mastered following these simple steps.

Difficulty: Easy

Instructions

Things You'll Need:

• Large cast iron skillet or dutch oven
• Wooden spoon
• Equal parts Vegetable oil and Flour
• Stove and oven
• Good oven mitt

1. 

   Over a medium high heat, stir equal parts flour and cooking oil (i.e., 1 cup flour with 1 cup oil, or 2 cups flour with 2 cups oil) together in the pot or skillet and stir until well mixed. Mixture will have a thick consistency. If making a large batch to store for future use, I use approximately 4 cups oil with 4 cups flour. Gradually increase heat to high.

2. 
   Continually stiring while cooking is key to a good roux.

   Continue stirring over high heat until mixture turns colors from light tan, to dark tan to brown to dark brown (traditional Creole/Cajun dark roux). The key to a good roux is stirring continually so that mixture does not scorch or burn. While stirring, make certain to scrape all of the bottom of the skillet or pot, and from time to time scrape around the inside edge where the roux will accumulate.

3. 
   Roux should be dark brown in color when done.

   Once the roux reaches a dark, chocolate looking color it is done. The roux can be used immediately to make gumbo, etouffee, fricassee, etc. or let the roux cool, then pour into plastic container to store for future use. To store roux, place container in refrigerator or freezer. Be careful when spooning hot roux into another cooking vessel, as it is very hot and will burn your skin immediately upon contact.

Tips & Warnings

• Short cut: Follow Steps 1 and 2 above, and also preheat your oven to 425 degrees F. Follow step 3 until mixture turns a medium tan color. Place pot or skillet in oven. Remove every 8-10 minutes, stir thoroughly and return to oven. Repeat until the mixture is dark brown.
• During the 8-10 minute intervals the roux is in the oven, I prep and cut the onions, celery, green peppers, sausage or chicken needed for the dish I'm cooking. (See related ehow articles on "How to Cook Cajun Gumbo", and, "How to Cook Cajun Etoufee".)
• Make in large batch and store in refrigerator or freezer for future uses. If kept in freezer, let sit at room temperature about 20-30 minutes to soften before using.
• Burning or scorching the roux will ruin the taste of your gumbo or etouffee. When making roux it is very important to stir continuously to avoid burning/scorching.
• If using short cut, make sure pot or skillet is designed for use at high oven temperatures.
• Be very careful when using hot roux. It is very, very hot and will burn immediately upon contact.