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