ROUX CAJUN RECIPES

Steps:

• There are different ways to make a roux in the oven.
• OVEN ROASTER PAN with OIL and FLOUR
• Preheat oven to 350°
• Whisk together thoroughly equal parts canola oil and all-purpose flour in an oven roaster or heavy pot, and bake for two hours
• No stirring is required - You can prepare the oven-baked roux while you prepare the vegetables for a gumbo, stew or etouffee and the side dishes
• Let cool and store in glass jar
• Note that cooking times are approximate; you may have to cook the roux a longer to get the desired color.
• OVEN ROASTER PAN with FLOUR only
• Distribute 2 - 6 cups of flour evenly over the dry bottom of a cast iron skillet or heavy Dutch oven.
• Place in a preheated 400 degree oven for approximately an hour. Stir after the first 30 minutes; then again 15 minutes later
• Alternatively, you can put the desired amount of flour on a baking sheet and bake it at 350 approximately 25 to 60 minutes.
• RECOMMENDED METHOD
• Preheat oven to 350°
• 2 cups flour
• 1 1/2 cups of canola oil
• Whisk together the oil and flour in a cast iron pot
• Bake for two hours, remove pan and stir.
• Increase temperature to 400 degrees, and bake for 30 minutes more or until desired color.

Steps:

• Melt Butter in a heavy bottomed skillet over medium to medium high heat.
• Slowly sprinkle in the flour a little at a time, stirring constantly.
• Continue to stir constantly.
• Do not walk away!
• If you burn it even the tiniest bit, it is unusable.
• You will notice the flour beginning to brown.
• The darker the flour, the darker the gravy.
• For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
• At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
• You can make this ahead of time and keep tightly covered in the frige or freezer.