Let's make a roux

First let's talk about what a roux actually is. A roux is a mixture of flour and oil, usually a one to one ratio. There are three basic stages of roux: light or "blond", medium or "peanut butter" colored, and just plain old dark.

This wonderful photo is from Andrew Huff (farm1.static.flickr.com/142/401048174_86649e9...)
it depicts a medium or as some call it the peanut butter colored roux.

As a Louisiana cook, I tend to prefer a very dark roux, which has a wonderful smoky taste. However, lots of Creole cooks like the medium roux. The dark roux can be tricky, so lots of folks stop before it really gets to this stage, simply because if you burn it .... out it goes and you MUST start all over. That may seem daunting, but once you know the stages, you will quickly become a Honorary Louisiana Cajun Cook.

This great shot of a Dark Roux is from Andrew Huff as well (farm1.static.flickr.com/177/401048298_eb988d3..) it shows the subtle difference between the two different roux stages.

Now as a Louisiana cook cast iron pots and skillets are the main stay of my kitchen armor and they are used and well "seasoned"..The Wisegeek website is a neat place to read about this process, which really doesn't take that long. Once you get used to using cast iron you will wonder how you ever cooked without it! The Lodge Co. is a great place to get good cast iron.

Now a word about the oil that is used in making a roux. You really want an oil that has a high smoke point..in other words one that won't burn before you get your roux made. Peanut oil has a high tolerance for heat but I generally just use vegetable oil. My grandfather simply used bacon grease, but one has to remember that was before we became health conscious ( I still think the flavor is UNIQUE!)

I generally put both of the oil and flour in together and stir, stir, stir... the longer you stir and cook it the nuttier and more "deep" the flavor. Roux is the basis for all of your gravies, sauces, and gumbos. It is a thickening agent as well as a flavor purveyor.

On the one to one issue... you will probably find that 1/4 cup of both is enough to make a nice gravy. There are people who make way too much and freeze what they don't use. Be sure that while stirring you don't splash it on yourself there is a reason we call it Cajun napalm, it is very hot and it sticks to the skin and leaves really bad scars.

After it reaches the color you want quickly add your Cajun Trinity (bell pepper, onions, and celery or you can make the Holy Trinity by adding garlic to the three) and stir well, lowering the heat and allowing the veggies to wilt. As soon as the veggies have wilted add your stock either chicken, fish, shrimp, or beef, whisking and stirring to eliminate the lumps. Continue adding stock or water until you reach the consistency that makes you happy....after all YOU are the COOK! If someone has a gripe tell them to cook next time!

Happy cooking!