How to Make A Cajun Roux
A roux is a thickener which consists of equal parts of fat and flour. It's often used to give texture to soups, sauces and gravies. In most cuisines, the most common components of a roux are butter and flour. However, in preparing many Cajun dishes, one must use a roux that employs oil and flour. A roux made with butter and flour will often have a light yellow appearance while a Cajun roux will have a darker appearance, ranging from light beige to dark brown. A Cajun roux will have an intense nutty and smoky flavor.
The preparation of a Cajun roux takes practice. You will find that the preparation of this roux becomes easier with each batch that you make. The most important issue to focus on before you begin is the danger of burning yourself or others in your household as you are working with oil that is extremely hot. Before you begin, make sure all distractions, such as children or telephone calls, are kept to a minimum. Once you start preparing this roux, you will have to cook it until it is done. When you have mastered this recipe, you will be able to use it in the preparation of such dishes as gumbo and etouffee sauce. It's important to note that this recipe is designed for the home kitchen. Most recipes for a cajun roux call for the use of a cast iron skillet. However, I've found that for small batches, as detailed in this recipe, a regular skillet will do just fine. In addition, while most recipes for a cajun roux dictate that the cook prepares their roux over very high heat, this recipe employs a lower temperature. It takes more time to make your roux in this manner, but there is less risk of burning your roux.
Ingredients:
3/4 cup Peanut Oil
1 cup sifted White Flour
Cooking Procedure: In a large skillet, heat the oil over medium heat for five minutes. Using a whisk, gradually add the flour while stirring and scraping the bottom and sides of the skillet. You be whisking the roux continuously throughout the recipe. Continue to cook the roux until you see that the color of the roux begins to take on a darker hue. When this occurs, lower your heat and continue whisking until the roux has a dark brown color. Remove the skillet from the heat and continue to whisk the roux as it cools down. This may take several minutes. Once the roux has cooled slightly, continue to whisk the roux occasionally over the next 15 to 20 minutes. You are doing this to prevent the roux from cooking any further. If you see tiny black specks in your roux, that means you have burned the roux and you must discard it. You're confidence in preparing a Cajun roux will grow each time you attempt this recipe, so be patient! Once your roux has cooled completely, place the roux in a container and drizzle a small amount of peanut oil over the top of the roux to keep it moise. Cover the roux with a tight fitting lid and place it in the refrigerator. Your cajun roux will stay fresh for several weeks in the fridge. Never freeze a cajun roux as it will turn rancid.
Note: If you find making your own roux too difficult, you can order some online from the Cajun Supermarket which has a link listed below.
J.P. Gelinas
1 Comment
View Printer Friendly Version
Email Article to Friend
Reader Comments (1)
Paul Prudhomme's first cookbook had an excellent tutorial on Cajun Roux (Cajun Napalm as he calls it). It has some great color pictures of the various degrees of Roux. Of course, my mother attended Tulane Medical School and graduated in 1950 - so I grew up with the stuff long before it became well known outside of LA.
Kind of funny to have red beans and rice while growing up in NYC......