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Easy Cajun Roux Recipe Video
|All purpose flour||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 563 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.6%
Saturated Fat 7.9 g39.5%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 4.1 mg0.2%
Total Carbohydrates 95 g31.8%
Dietary Fiber 3.4 g13.5%
Sugars 0.3 g
Protein 13 g26.1%
Vitamin A 7.5% Vitamin C
Calcium 2.2% Iron 32.2%
*Based on a 2000 Calorie diet
Cut up the butter. Turn your skillet on medium (#6). Melt the butter until bubbling hot.
Gradually, add the flour and begin to stir constantly. It should be smooth with no lumps. You must keep stirring to keep from burning or scorching. Becareful not to splatter on yourself. The Roux is really HOT.
The flour and butter will quickly begin to change colors from a golden butter to light caramel to a darker mud color. Depending on the recipe you are making, depends on what color you want in a roux.
For macaroni & cheese sauce or a cream based soup, you want a white roux. Cooking the roux only a minute or two.
For a Crawfish Etouffee or Shrimp Creole, I like a caramel colored Roux. Cooking the Roux for 3 to 5 minutes.
For Gumbo, I like a much darker rich colored Roux. Cooking the Roux for 5 to 7 minutes.
Remember to always keep stirring! A burnt Roux tastes terrible.
Some cooks like to pour the Cajun Trinity into the Roux, which is fine. I typically, sauté the Cajun Trinity and pour the Roux into the Cajun Trinity because that's the pot I'll be cooking in.
Don't be afraid of the Roux - Bon Appetite!
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