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Name: Make a Roux
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Cajun
Ingredients: 2 To 3 parts all purpose flour; Tion of these; 1 Part oil (shortening) bacon; Drippings, olive oil, cook-; Ing oil, lard or a combina-

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INGREDIENTS

2 To 3 parts all purpose flour
Tion of these
1 Part oil (shortening) bacon
Drippings, olive oil, cook-
Ing oil, lard or a combina-

INSTRUCTIONS

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, youve 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 dont 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Make a Roux

2 To 3 parts all purpose flour
 Tion of these
1 Part oil (shortening) bacon
 Drippings, olive oil, cook-
 Ing oil, lard or a combina-

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, youve 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 dont 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.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition

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Serving Size: 1 Batch (0g)
Recipe Makes: 1 Batch

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.