The
process of preparing Cajun food is never
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 (yielding
a less full-bodied flavor) nor overcooked
to the point of being burned (yielding
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, however, is a
blend of equal parts 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 roux is called for in Cajun
recipes, 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, as demonstrated
in preparing the Chicken and Sausage Gumbo
recipe on page 13 of "First, You
Make a Roux…" (Order
Here.)
The
first couple of attempts at making a perfect
roux by the following recipe may not be
successful but do not be discouraged...it
can be mastered.
INGREDIENTS:
1 cup lard or 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 1½
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) Larger batches of roux may be prepared
by increasing fat and flour in equal amounts.
(4) Freezes beautifully. Freeze in 1½-cup
portions for up to 6 months.
(5) Caution: Be extremely careful when
stirring and handling roux during preparation.
With a temperature exceeding 500oF,
roux splashed on the skin will stick and
cause a severe burn.
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©2003-2005
Janice Faulk Duplantis
Prepared
by
Joseph & Janice Duplantis
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