Beazell's Cook Book

Cajun Roux

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Cajun Roux  


2 cups all-purpose flour

2 cups vegetable oil


Heat your oil in a heavy skillet/pot. We use black iron or a Magnalite. My heat is between medium and medium high. Add all-purpose flour to the oil while stirring constantly with a whisk or a wooden spoon! (As you can see from this picture, you can add Beazell's Cajun Seasoning directly to your roux and the flavors and smells simply are wonderful... I love the smell of the ground bay leaf and ground parsley cooking in this!) Continue stirring the entire time you are cooking the roux! NEVER LEAVE A ROUX! It will burn almost instantly without stirring! You will continue cooking until the color is a caramel or chocolate color (unless a recipe says differently). If you ever see black flecks in your roux, a portion is burnt. Do NOT try to salvage it! Throw it out and start all over! Once you have achieved a wonderful brown color, turn off the heat and/or remove pot from heat source. You can then allow the roux to cool and store for later. It stores well in the freezer or refrigerator. One suggestion is allow it to cool slightly and pour it into an ice cube tray. Place in the freezer. Once is completely frozen, pop the cubes of roux out and place in a freezer bag! You can then use however many cubes you want for a particular recipe!

Roux will keep indefinitely in the refrigerator or freezer until ready for use.


In much of Cajun cooking, you will always hear "First - you make a roux!"    TYPES OF ROUX ---- Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. A little bit darker roux, sometimes referred to as "blond", "peanut-butter", "brown" or "chocolate" roux depending on the color achieved, adds a distinct nutty flavor to a dish. For example, classic Swabian (southwest German) cooking uses a darker roux for its "brown broth" (braune Brühe), which, in its simplest form, consists of nothing more than lard, flour, and water, with a bay leaf and salt for seasoning. Dark roux is often made with vegetable oils, which have a higher smoke point than butter, and are used in Cajun and Creole cuisine for gumbos and stews. The darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux. A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux.


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