How to Make a Roux for Cajun cooking
Cajun country is in southern Louisiana. In the 18th century, approximately 18,000 French Canadians, dubbed Cajuns by Americans, refused to live under the control of the British monarchy in what is now Nova Scotia and settled among the marshes and swamps of the bayou. Cajun culture is known for its music, its unique dialect and its cuisine, which often features spicy, yet simple, ingredients. The roux is a traditional thickening agent in Cajun cooking and is the base of many soups, stews and sauces. Does this Spark an idea?
Instructions
-
-
1
Put a cast iron skillet on the stove and pour one cup of vegetable oil into the skillet.
-
2
Turn on the stove and heat the oil over medium-high heat.
-
-
3
Whisk one cup of flour slowly into the oil right at the point where the oil begins to smoke. Continue whisking the roux mixture until the desired color is reached. A light roux, which is a caramel color, will take approximately three to five minutes of cooking. Dark brown roux can take approximately 20 minutes to complete.
-
4
Turn off the stove and remove the skillet from the heat.
-
1
Tips & Warnings
Light roux, also called blonde roux, is often used in seafood dishes. Dark brown roux is typically used in meat-based or heartier dishes.
Creole cooking, which differs somewhat from Cajun, may call for butter or margarine in place of vegetable oil. However, traditional Cajun roux does not include butter because, historically, butter was considered too much of a luxury to use in a roux.
Cooking a roux with a pan that is too light can result in the roux burning.
References
Resources
- Photo Credit Jupiterimages/Photos.com/Getty Images
