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Have you ever made "roux" (cajun sauce)?

beneteau
I tried a couple of times to make this sauce (made right, it's makes the dish) but, it didn't turn out as good as a restaurant's.

Roux recipe

Ever tried?
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Comments

7 comments

Date Votes
  • whiteclouder
    I make a roux every time I make gravy. Stir some flour in the drippings, be it chicken, ham, beef, pork or whatever. Brown it slightly, add water, seasoning, and stir till is thickened.

    Clouder..
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  • dheffley
    The biggest mistake folks make when making the roux is they either don't get the flour cooked completely, or they burn it by cooking it too long.

    Chances are, that's the problem.
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  • Old-Colts
    To make a Cajun roux the quantity of oil and floor depend on the amount of liquid you are going to use in the making of the dish. Temperature is critical to making a good roux and it must be stirred almost continuously to keep it from burning. If you burn it, throw it away and start over. To achieve a peanut butter color will take between 45-60 minutes over medium heat, but you can go longer for a darker color to richen up the dish, but make sure it doesn't burn.

    When I make Shrimp or Crawfish Etouffee I use 1 cup of oil and 3/4 cup of flour to make the roux. This ratio works well in this dish, which also uses 3 cups of water and 1 can of chicken broth later on in the preparation.
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  • 1911a1-fan
    i probably have made 5,000 gallons of it, mostly being bechamel, but i strictly believe in clarified butter over oil
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  • SCorvers
    I just open up a jar of Savoie's.[:D] Sure do make cookin' easier, but cuts into the drinkin' time.
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  • ripley16
    Try using Wondra (brand name). It is a finer flour that blends easier and smoother. Makes great gravy, sauces and soups.
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  • Equalizer
    try these[:D]
    http://www.cajun-recipes.com/
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