Recipe - To Begin Make A Roux

One half cup Flour
One half cup Grease

The success of many Cajun and Creole recipes depends upon the proper
execution of making a roux (pronouced "roo")! Roux, a French word
translated as "reddish brown", is the basis of many traditional Louisiana
recipes. It is worth the time to learn how to do this properly. Its
directions are deceptively simple. If you burn the roux, THROW IT AWAY,
wash the pan, and start over. A burned roux will ruin the taste of the
entire dish.

The three main categories of roux are light roux (often referred to as a
"blond" roux), dark roux (a deep brown color), and a medium roux (golden
brown). Each different color is attained by how long you cook it. You will
develop certain preferences for the darkness of the roux and often the
recipes will call for a light or dark roux.

BASIC DIRECTIONS FOR CREATING A ROUX: In a frying pan (a cast iron skillet
works the best), melt One half cup of shortening or use One half cup of cooking oil.
For a truly authentic and full bodied flavor, make your roux with fresh
bacon grease (on those occasions when arteries don't matter so much!).
After melting the shortening or grease, slowly add One half cup of flour. Stir
the mixture until it is smooth and creamy and continue cooking and stirring
over a medium high heat for five minutes. Reduce the heat to medium and
continue cooking, stirring to keep from sticking. For a light roux, heat
about 10 minutes more; for a darker roux, about 15 minutes. The rich
reddish brown color is easily recognizable. If you have pan drippings from
a roast or other meat, add it in and keep cooking.

When a recipe calls for making a roux, the One half cup of flour to One half cup of
shortening is a good starter for the roux. Oftentimes, though, you will
want to make a little more roux and add it to the dish if it is not
thickening up as you would wish. The making of the roux and Cajun cooking
in general is a "practice makes perfect" art. Recipes are considered by the
seasoned Cajun cook to simply be guidelines to orchestrating a highly
personalized gastronomic rhapsody.

(c) copyright, Samantha Kaye, "My Dead Daddy's Cajun Recipes", 6/94

Posted to recipeludigest Volume 01 Number 406 by molony molony@scsn.net
on Dec 27, 1997