Make a Roux
Description
This Cajun sauce features Oil (shortening) bacon. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Drippings, olive oil,
-
cook - Ing oil, lard or a combina- Tion of these 2 To 3 parts all purpose flour If I want a thick roux, I use 3 parts flour to 1 part oil.
-
If I want a thin roux, I use 2 parts flour to 1 part oil.
-
Mix the flour and oil in a heavy pot.
-
A black iron skillet or a Magnalite skillet works best.
-
Cook on medium
-
heat slowly as the roux changes from a
-
cream color all the way to a dark chocolate color.
-
After the roux is past a medium brown, you've got to
-
stir the roux constantly to keep it from burning.
-
If you do burn the roux, throw it out, wash the pot and start over.
-
The way I
-
make a roux it takes from 45 minutes to more than one hour before it gets dark as I like it.
-
I use a dark roux for all my gumbos and sauce piquants.
-
For some gravies and sauces it is not as important to make the roux so dark.
-
Some milk based soups call for a light colored roux.
-
Even so, I usually
-
make my lightest roux about the color of the water in the Mississippi at Baton Rouge.
-
After my roux is cooked as dark as I want it, I
-
add my chopped vegetables, like onion, bell pepper, and celery.
-
I stir after each addition and love to hear the chopped onions sizzle in the hot roux.
-
It starts to smell pretty good when the vegetables are added.
-
Bell pepper and celery are taste killers, so don't use too much.
-
You can use as much onion as you like.
-
After the vegetables have cooked awhile and the onions are clear, put in the chopped parsely and green onions.
-
I put in a little cold water or stock and then add fresh minced garlic, and stir all the time.
-
After the garlic has cooked awhile, I
-
stir in the liquids and all the other ingredients to
-
make a gumbo, brown gravy hash or stew
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 221.0kcal
- % Daily Value *
- Total Fat 25.0g39%
- Saturated Fat 3.8g19%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bacon, cajun, justin, make, oil, roux, sauce, shortening, title, wilson
