“ROUX” Recipe by Melissa Paul
This cook book is a local fan favorite….. even the most experienced Cajun cooks use this cook book for their “Go To” recipes! Here is a recipe for how to make a Roux ( pronounced RU) which is the base for any great authentic Cajun Gumbo).
– Melissa Paul, Middle School STEM
- 2/3 c. flour
- 3/4 c. salad oil
A heavy pot is a must to make a pretty roux. The heavier the pot, the easier your job will be. Before you start your roux, start heating water in a kettle, the amount depending on whether you are making a gumbo or a stew. You must always add hot water to a roux. It is very important not to change the temperature of the roux by adding cold water to it. It could curdle the roux, or separate the flour and water from the oil. The measurements given below make a roux large enough for a stew with 1 hen, or a gumbo with two pounds of shrimp. If you wish to make a larger recipe, enlarge the recipe in the same proportions given. It’s important to use more oil than flour.
Mix the flour and the oil in a heavy iron pot until it is thoroughly mixed before you turn on the fire under the pot. After it is mixed, turn the fire on medium to low, stirring constantly.
Stir all over the bottom of the pot to be sure that no particles stick to the bottom. As you stir, the roux browns slowly. Don’t cook your roux fast, because as it reaches the done pint, it will be too hot and burn. When your roux is a rich dark brown, cut off your fire immediately, while continuing to stir.
Add water to lower the temperature slightly so the roux will stop browning. Some people prefer to add a cup of chopped onions to lower the temperature. Either way, you continue to stir until the temperature is lowered sufficiently. Then you may turn your fire on again under the pot and add the rest of the ingredients for your stew or gumbo slowly.