Cajun Roux Recipe, An Easy Lesson
This authentic Cajun roux recipe is easy to follow and a delicious start to many Cajun dishes. You only need heat, flour, oil, a heavy pot, and a spoon with some serious stirring skills. I'll show you how!
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First, You Make A Roux
One often finds a proper dark roux essential for authentic Cajun cooking. This is the basis for most gumbos and stews' thick, rich flavor. You may have heard the phrase, "First, you make a roux," when you're being instructed on how to make Cajun or Creole dishes.
It's so true, and if you aren't familiar with the process, you will be after reading this post.
This good roux recipe will take you to delicious, satisfying meals, such as our Chicken Gumbo with Sausage, a Classic Cajun Recipe. It's the most famous Cajun dish, resulting in a delightful pot every time. Another gumbo roux recipe is Seafood Gumbo. It's made with a dark Louisiana Cajun roux, which adds an extra-rich flavor to the gumbo, highlighting the seafood.
But gumbo isn't the only thing we Cajuns like to flavor with a roux in the kitchen. There's Best Louisiana Rice Dressing, Shrimp Stew With Eggs, and Comforting Cajun Meatball Stew. Oh, what a tempting buffet!
There are a few of these Crawfish Dishes, 10 Favorite Cajun Recipes to Make, that also need a good roux recipe.
Ingredients
To make these dishes, you must know how to prepare the perfect batch of roux, which begins with two key ingredients.
The simple elements:
- Cooking oil - a neutral oil, such as vegetable oil, canola oil, or olive oil.
- All-purpose flour - regular white flour is needed for the right consistency and nutty flavor.
Instructions
First, put on some comfortable shoes, or go barefoot. Wrap an apron around you, turn off the TV and your phone, and don't answer the door. Put on some easy-listening music and tell the family and the dog you will be inaccessible for the next half hour. They won't die.
Grab a thick pot, such as a Dutch oven or cast iron skillet, and a long-handled wooden spoon. Or, use a metal roux spoon as I do. It has a slightly slanted flat edge that makes it easy to move the flour and oil around the bottom of the pot. The roux spoons also come in a wooden version. Very comfy!
Now, measure the oil and flour using a 1:1 ratio, or equal parts. Add the oil first and let it heat up over low to medium heat before adding the flour. This helps shorten the cooking time by getting the flour off to a good start.
Add the flour to the hot oil and stir-stir-stir, and don't stop! Be careful as you stir to avoid splashing hot roux on yourself. You may want to raise the flame to medium-high heat to speed up the process. Keep stirring and be patient; this is a labor of love.
Notice how the roux begins to thicken and slowly darken. It will give off a distinct nutty aroma. The scent reminds me of Mama preparing meals in our South Louisiana home.
The above picture shows a blonde roux, or peanut butter color, used in making etouffee.
This medium roux is perfect for a chicken stew. But for a gumbo, you're not quite there yet.
Continue cooking the process until the roux has the color of cocoa powder. Now, it's perfect for a Cajun gumbo recipe.
The sauce can continue to cook and turn a deep, dark chocolate color.
As it darkens, the sauce becomes thinner, and the flavor becomes more intense, which is very fitting for Seafood Gumbo and Gumbo z'Herbes, A Green Gumbo Recipe.
The ingredients of ¾ cup each of oil and flour are enough for a chicken gumbo when using one chicken; 1 cup each of flour and oil is sufficient for a seafood gumbo.
Cooking With a Cajun Roux Recipe
After making the roux, add chopped yellow onion, green bell pepper, and celery. This is the Cajun trinity of vegetables used in making many classic dishes of Acadiana.
After adding the vegetables, the roux stops darkening, and the vegetables begin to cook.
There is a Creole Seasoning Blend made from fresh-cut vegetables prepared ahead of time to cook with in your favorite savory dishes. You can make your own or purchase it from the grocery store.
Hint:
While stirring, avoid allowing dark spots to form. This happens when the sauce is burning. If you have a burnt roux, discard it, clean the pot, and start over. Roux-making takes time and experience, so again, be patient.
Top Tip
Don't stop stirring; never take your eyes off the roux! Remove the pot from the burner and adjust the heat if the sauce is getting too dark too fast.
Storage
You can prepare a roux ahead of time and store it in the refrigerator in an airtight container for up to a few weeks or in the freezer for up to a few months. This works well with large batches.
FAQ
By browning white flour in fat, such as butter or vegetable oil, to make the perfect, authentic Cajun roux.
It is an essential thickening agent for gumbos and stews made of browned flour and oil.
Two ingredients are needed to make this thickening agent: white flour and fat.
Related
Looking for more recipes to make with this authentic Cajun roux recipe? Try these:
Pairing
These dishes pair well with a roux-based dish.
📖 Recipe
Cajun Roux Recipe And An Easy Lesson
This Cajun roux recipe is easy to follow and a delicious start to many Cajun dishes.
- Total Time15 minutes
- Yield1 roux recipe 1x
Ingredients
- 1 part cooking oil
- 1 part all-purpose flour
Instructions
- Use a thick pot such as a Dutch oven or cast-iron pot and set it on the stove over medium to medium-high heat.
- Pour the oil into the pot and heat it until it's hot; this gives the flour a head start for browning.
- Add the flour to the pot of hot oil and stir with a long-handled spoon until the roux is the desired color.
- The different colors of the roux are used for different dishes. You can use a light roux for an etouffee or stew, a medium roux for a chicken gumbo, and a dark one is appropriate for a seafood gumbo.
- Do not allow dark spots to form. This happens when the roux is burning.
- Add the vegetables or other ingredients immediately after reaching the desired color to stop the browing process.
Notes
- The different colors of the roux are used for different dishes; a light roux is for an etouffee or stew, a medium roux is for chicken gumbo, and a dark one is appropriate for seafood gumbo.
- Do not allow dark spots to form. This happens when the roux is burning.
- Add the vegetables or other ingredients immediately after reaching the desired color to stop the brewning process.
- Use low or medium heat when first making a roux. Start off slow.
- Roux-making takes time and experience, so be patient.
- Don't stop stirring until the roux is done.
- Be careful as you stir to avoid splashing hot roux on yourself.
- Ingredients of ¾ cup each of oil and flour are enough for a chicken gumbo, and using 1 chicken, 1 cup each of flour and oil is sufficient for a seafood gumbo.
- You can make roux ahead of time and store it in the refrigerator for a few months.
- If you burn the roux, throw it out, clean the pot, and start over.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Simmer
- Cuisine: Cajun
See how easy it is? Soon you'll be saying, "First, ya make a roux...," before you know it.
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Have a nice day!
You know I love hearing from you. Please leave a question or comment below, and don't forget to follow me on Facebook and Instagram and pin my recipes to Pinterest.
Have a nice day!
"Each life is made up of mistakes and learning, waiting and growing, practicing patience and being persistent."
Billy Graham
Never knew the ratio. Will try. Mmmmm!
OMG I love your post!! Thanks for sharing our cajun heritage with so many people!! XOXO
My pleasure! I’m glad you approve.
Love all of your post !!!!
Thanks, friend!