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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.

Most often, when Cajun roux is called for, finely chopped onion and bell pepper is added to the browned roux to arrest the cooking temperature and prevent the roux from scorching. This step begins the cooking of the desired dish, such as a gumbo or sauce piquant.

Ingredients:
1 cup vegetable oil
1 cup all-purpose flour

Preparation:
Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or whisk quickly to combine flour and oil. If necessary, use the back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1-1/2 cups of roux.

Recipe Notes:
(1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor.
(2) Roux may be prepared ahead - cover, refrigerate and use within 1 week.
(3) To prepare extra roux for later use, batches may be prepared by increasing oil and flour in equal amounts.
(4) Freezes beautifully. (Freeze in 1-cup portions for up to 6 months.)
(5) Caution: Be extremely careful when stirring and handling roux during preparation. With a temperature exceeding 500F, roux splashed on the skin will stick and cause a severe burn.

Preparing an authentic Cajun roux is not difficult once you know how. If you follow the above recipe exactly, you will be able to successfully prepare a roux to equal that of any well-experienced Cajun chef.

Article Source: www.postarticles.com
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