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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 prevent burning. Some people prefer a roux made with approximately one-fourth cup more oil than flour. 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:
Preparation:
Recipe
Notes: 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. ***************************** For previous
Cooking Class articles, visit
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~ Relaxed Patio Party ~
Prepare these easy, make-ahead dishes and enjoy a relaxed evening
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Tuna
Burgers with Avocado
Dressing
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Cool Fruit Cheesecake 1 c. granulated
sugar In a small saucepan, cook sugar and drained pineapple over medium heat for 5 minutes or until heated through. Place water in a small bowl and sprinkle with gelatin; let stand 1 minute to dissolve. Stir into the warm pineapple mixture. Reduce heat to low and add cream cheese. Cook and stir until cream cheese is melted and mixture is well blended. Remove from heat and cool completely. Crush macaroons and mix crumbs in a small bowl with melted butter. Press onto bottom of a 9-inch non-stick spring form pan; set aside. Stir drained oranges, halved grapes, chopped cherries and chopped nuts into cooled cream cheese mixture. Fold in thawed whipped topping and pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving. Yields 10 to 12 servings. ***************************** Please
peruse our many complimentary recipes, such as
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