Easy Cajun Roux Recipe Video
Roux simply means a mixture of flour and fat and is used as a thickening agent in soup, sauces, and stews. You can also use butter and flour to prepare a roux. In the video below, let's get to know how to make a Roux and cook a gumbo with it.
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Main IngredientButter
Ingredients
1 Deep Stainless Steel Skillet
1 Flat edge Wooden utensil or spatula
Butter
All-purpose Flour
Directions
For this demonstration, let's use a ½ stick of butter and ¼ cup flour. You will want to use equal parts flour and butter.
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!
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
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!
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
Editors Review
One of the great tips to thicken gravy, soup and stew is to prepare roux before you start off. This would take hardly few minutes to make with butter and flour but would do a world of goodness to your dishes .Questions, Comments and Reviews
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