Cajun French: la farine (la far-een) – flour
This is almost the anthem of Cajun Cooking. This also intimidates many people. A Roux is actually easy to make; it just takes time and attention. A Roux is something you never leave unattended because once it burns, it’s over, you MUST throw it out.
A Roux is used as the thickening for gravies, gumbos, courtbouillon, etouffees, etc.
Let’s get cooking!
Mais C’est Bon!
Enjoy!!
To make a Roux, use equal portions of fat and flour. We use olive oil because it is healthier than butter, bacon fat or lard.
- 5 Tbl olive oil
- 5 Tbl flour
In a heavy pot over medium high heat stir oil and flour until it becomes a dark brown.
Stir constantly and never leave the roux unattended.
Once the roux is done, add seasoning and stock to make various gravies and sauces.
You can purchase premade Roux and we have used them. Sometimes you just have to go back to your roots and do it the old fashion way.
the premade that i tried were just colored not cooked until brown. The roux didn’t have that nutty cooked taste that homemade has.
Thanks for the comment. We agree with you that is why we like homemade.