Try this Roux Flour recipe, or contribute your own.

Still searching for what to cook ?

Name: Roux Flour
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Cajun
Ingredients: 4 c All purpose flour

Find the most delicious recipes here

INGREDIENTS

4 c All purpose flour

Servings

INSTRUCTIONS

This flour may be used in making that most basic of Cajun sauces, the roux. All Cajun recipies calling for a sauce begin with "First you make a roux". A normal roux is made with equal parts flour and oil, with water or stock added when the roux is at the desired degree of doneness. This flour allows you to dispense with the oil and still have the desired flavor. Place the flour in a large skillet over high heat; with a wire whisk, stir constantly for 25 minutes or until the flour begins to turn a light brown, similar to light brown sugar. If the flour begins to darken too fast, remove it from the heat and stir to allow the flour to darken evenly before putting it back on a lower heat setting. When it has reached the desired color, remove from the heat and continue stirring until completely cooled. Sift the flour into a covered container and store until needed. note: This will tire you out and must be done with no interruptions. If the flour is burned, throw it out and start over. It is actually much harder than a true roux, but it is worth it to get the true flavor of the cajun dishes.

NOTES

Alert editor

Roux Flour

4 c All purpose flour

This flour may be used in making that most basic of Cajun sauces, the roux.  All Cajun recipies calling for a sauce begin with "First you make a roux".  A normal roux is made with equal parts flour and oil, with water or stock  added when the roux is at the desired degree of doneness. This flour allows  you to dispense with the oil and still have the desired flavor.    Place the flour in a large skillet over high heat; with a wire whisk, stir  constantly for 25 minutes or until the flour begins to turn a light brown,  similar to light brown sugar. If the flour begins to darken too fast,  remove it from the heat and stir to allow the flour to darken evenly before  putting it back on a lower heat setting.    When it has reached the desired color, remove from the heat and continue  stirring until completely cooled. Sift the flour into a covered container  and store until needed.    note:  This will tire you out and must be done with no interruptions. If  the flour is burned, throw it out and start over. It is actually much  harder than a true roux, but it is worth it to get the true flavor of the  cajun dishes.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (497g)
Recipe Makes: 1 Servings

Calories: 1809
Calories from Fat: 44 (2%)

Amt Per Serving		% DV

	Total Fat 4.9g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 2.1g
Cholesterol 0mg		0 %
Sodium 9.9mg		0 %
Potassium 531.8mg		14 %
Total Carbohydrate 379.3g		112 %
	Dietary Fiber 13.4g	54 %
	Sugars, other 365.9g
Protein 51.3g		73 %
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.

About Our Nutrition Facts

Calories per serving: 1809

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe