Tuesday, March 5, 2019

Are You Ready to Roux?

The basis for most cajun cooking is the roux.  It's easy to make, but
it cannot be rushed.  

Gather two simple ingredients, a fat, and flour, equal portions of
each.  Melt butter over medium heat and slowly add the flour.  Keep
stirring to gently blend these two ingredients together.

You can use a whisk or a wooden spoon.  I generally switch to a spoon
once the flour and butter is combined.  As you can see in the photo above,
the roux is at a blonde stage.  This stage can be a base for cooking veggies
for a soup.

If you want to make a gumbo or another cajun dish, a darker roux will
add more depth of flavor.  It's not hard to get to this stage, but it takes
time and patience.  Keep stirring over a low heat.  This process will
generally take at least 30 minutes, and is dependent on the temperature
of your burner. The darker the roux, the more often it needs to be
stirred, so don't walk away and forget it.

At this point, add the "trinity" which is chopped onion, chopped
green pepper, and chopped celery.  You may add garlic too and a
cajun spice mixture.  It's your choice if you want to add shrimp, 
chicken, sausage or all three.  Make it your own.  Enjoy!

Have a safe and happy Mardi Gras!

Sparkle and Shine and Big Texas Hugs,
Susan and Bentley


  1. Wow! That looks so delicious, I will try this to my roux and make my own cajun dish. :)

  2. Looks great ! I do this all the time for sauces! Your Copper is AMAZING !


Oliver and I LOVE and read every comment.


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