Article: How To Make A Cajun Roux
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How To Make A Cajun Roux
The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity.
The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced rue). Good roux is neither undercooked nor overcooked. Undercooking will yield a less full-bodied flavor and overcooking to the point of being burned will yield a bitter taste.
The French roux is usually a blend of equal parts flour and butter cooked slowly until bubbly and well blended, but not browned. The typical Cajun roux is a blend of equal parts of flour and fat, cooked together in a heavy pot over high heat until a medium brown color is reached. Roux must be stirred constantly to preven...
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