THE BASIS OF MOST LOUISIANA DISHES IS THE ROUX
Roux: pronounced “ROO”, rhymes with “CREW”.
Many of the recipes you will find on the following pages call for a roux. Just in case you’re wondering, this is a basic roux recipe.
Equal parts cooking oil and flour.
Over a very slow heat, constantly stir the mixture until it reaches the shade of brown you desire. The mixture should be of a peanut butter consistency. Roux keeps well and for long periods of time in a closed jar in the refrigerator.
The darker the color, the stronger the flavor. Too dark however, and you will have a “burnt” flavor which will overshadow all other.
Use Corningware or similar glass container. Cook on high for three l-minute intervals, stirring each time. Change time to 30-second intervals orless until desired browning is reached.
Now that we have covered the basics of roux, it is time to fess up. “Jar roux” has become a staple in most households where Cajun food is eaten. Even the hard-core cajun food lovers have begun using prepared roux.
Some of the reasons they switch to jar roux:
1. Consistent flavor with no chance of burning
2. Can see the color through the jar
3. Saves time and possibility of burning the roux and yourself!
4. Different brands taste differently. Savoie’s, Richard’s, Doguet’s … all have a slightly different flavor based on what was put into the roux as it cooked.