A traditional roux (pronounced roo) is a blend of equal parts butter and flour and is used to thicken sauces and soups while adding a rich, buttery flavor. Cajun Roux is similar to a traditional roux with a few minor changes in ingredients and how it is cooked. Nevertheless, Cajun Roux is just as easy to make as a traditional roux. Here's how.
Instructions
1. Use ? cup more butter. Start with equal parts flour and fat, either butter or oil, then add ? cup more. So, if you are using 1 cup of flour, use 1? cups butter or oil.
2. Heat the fat in a large, heavy pan. Use at least a 12-inch pan (preferably a cast-iron skillet) or a large Dutch oven.
3. Add the flour, after the oil is hot.
4. Stir constantly. Roux has the tendency to burn quickly. Stir the roux constantly until it reaches the desired color.
5. Cook the Cajun Roux for five minutes for "Blonde" Cajun Roux. This is sufficient time to sufficiently cook the flour and add a rich buttery flavor to your dish.
6. Create a dark Cajun Roux. As the roux cooks, it will become darker. The darker the roux, the more intense, smoky flavor will be added to your dish. About 20 to 25 minutes of cooking and constant stirring will produce a flavorful dark roux.
Tags: Cajun Roux, traditional roux, buttery flavor, equal parts, rich buttery, rich buttery flavor
