The process of preparing Cajun food is in no way hurried and involves a layering of flavors which allows each ingredient to maintain its own identity.
The foundation of preparing authentic Cajun dishes like gumbo, sauce piquant and etouffee is the Cajun roux (pronounced 'rue'). Good roux is neither undercooked nor overcooked. Undercooking will yield a less full-bodied flavor and overcooking to the point of being burned will yield a bitter taste.
The French roux is usually a blend of equal parts flour and butter cooked slowly until bubbly and well blended, but not browned. The typical Cajun roux is a blend of equal parts of flour and fat, cooked together in a heavy pot over high heat until a medium brown color is reached. Roux must be stirred constantly to prevent burning. Some people prefer a roux made with approximately one-fourth cup more oil than flour.
Most often, when Cajun roux is called for, finely chopped onion and bell pepper is added to the browned roux to arrest the cooking temperature and prevent the roux from scorching. This step begins the cooking of the desired dish, such as a gumbo or sauce piquant.
Ingredients:
1 cup vegetable oil
1 cup all-purpose flower
Preparation:
Heat vegetable oil in a heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add flour all at once; stir or whisk quickly to combine flour and oil. If necessary, use the back of a wooden spoon to smooth out any lumps of flour. Stir or whisk constantly, until roux reaches desired color (between a peanut butter and mahogany color) and has a nut-like aroma. Recipe yields a scant 1-1/2 cups of roux.
Recipe Notes:
(1) If small black or brown specks appear while preparing roux, it has burned and should be discarded. A burned roux will give a bitter or scorched flavor.
(2) Roux may be prepared ahead - cover, refrigerate and use within 1 week.
(3) To prepare extra roux for later use, batches may be prepared by increasing oil and flour in equal amounts.
(4) Freezes beautifully. (Freeze in 1-cup portions for up to 6 months.)
(5) Caution: Be extremely careful when stirring and handling roux during preparation. With a temperature exceeding 500F, roux splashed on the skin will stick and cause a severe burn.
Preparing an authentic Cajun roux is not difficult once you know how. If you follow the above recipe exactly, you will be able to successfully prepare a roux to equal that of any well-experienced Cajun chef.
Copyright: Janice Faulk Duplantis, 2005
Terms of Reprint and Publication Rules
This article is available for reprint at no charge. The requirements for publishing this article are: (1) You must leave the article and resource box unedited. (2) You are not allowed to change the context of the article in any way. Paragraph breaks must be retained where the author has placed them. (3) If you post this article on a website, you must set any URL's in the body of the article and most especially in the Author's Resource Box as hyperlinks. A courtesy copy of your publication would be appreciated. Email to: bedrockpress-jfd@yahoo.com
About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on Easy Gourmet and French/Cajun Cuisine. (Visit Bedrock Press at http://www.bedrockpress.com) Janice also publishes 2 monthly complementary ezines: 'Gourmet Bytes' and 'Lagniappe Recipe' http://www.bedrockpress.com/subscribe.html
Some of the best meals I've ever eaten were made... Read More
Pioneer CookingWhen you think of a cast iron Dutch oven,... Read More
Untreated cast iron rusts, especially around water. To prevent metal... Read More
The Cooker-rail....This is a novel way of increasing the drying... Read More
If your cookies are too tough . . . You... Read More
New and exciting varieties of peppercorns are becoming available to... Read More
As one of the oldest children in a family of... Read More
"Thicken", or "Thickening" is a very common technique used in... Read More
"Can I freeze it?" is a question often asked in... Read More
Sometimes bread machines can be tricky. We were trying to... Read More
Have you ever wanted to buy new cookware but didn't... Read More
Filet mignon is French, of course, with filet meaning "thick... Read More
Do you realize the many ways that bacteria can contaminate... Read More
There's nothing better than a nicely grilled juicy steak.But how... Read More
One of the slickest tricks we know is baking bread... Read More
Would you like to lose some weight -- in your... Read More
Would you like to prepare the best Garlic Mashed Potatoes... Read More
Pyrex mixing bowls typically come in sets of 3 with... Read More
COLFAX, WISCONSIN - June is Dairy Month and what better... Read More
There's a lot of bread in our freezer. In our... Read More
Since herbs are plentiful this time of year, why not... Read More
Want a unique party idea for your child's birthday-or even... Read More
Ahhh?the noble crescent roll. In some forms it has its... Read More
Grilling and Barbecuing, two of the most popular cooking methods... Read More
The human body requires the intake of six types of... Read More
Many bakers ask for tips and instructions on decorating cookies.... Read More
Homemade pasta cooked al dente (to the teeth), is a... Read More
If you find leftovers boring, uninviting or downright "yuck," then... Read More
Researchers have found that bacteria have a tougher time surviving... Read More
Nutritionists tell us that breakfast is the most important meal... Read More
If you find leftovers boring, uninviting or downright "yuck," then... Read More
The great English cook Prue Leith once famously remarked "life's... Read More
In nature all animals eat living foods as yielded up... Read More
"Thicken", or "Thickening" is a very common technique used in... Read More
Omelet(te)sThey're easy to cook, right?We'll see.The first thing to remember... Read More
Okay, you've either gotten married or are planning to pretty... Read More
You just found that great recipe that you have been... Read More
For that next picnic or family outing, consider making sandwich... Read More
Do you realize the many ways that bacteria can contaminate... Read More
In the previous article, we suggested that you start a... Read More
Flowers as a Cake Decoration, unique and easy to place... Read More
Digital kitchen timers come in many shapes and sizes. Timers... Read More
The most difficult task of a picnic is remembering everything.... Read More
Lobster, once the food of poor farmers, is now considered... Read More
School's out! And summer is a good time to introduce... Read More
Grilling and Barbecuing, two of the most popular cooking methods... Read More
What should you do if you are in the middle... Read More
Ahhh?the noble crescent roll. In some forms it has its... Read More
The small refrigerator can be used in many places that... Read More
COLFAX, WISCONSIN - June is Dairy Month and what better... Read More
Pioneer CookingWhen you think of a cast iron Dutch oven,... Read More
Want to enjoy the tantalizing taste of Asian food at... Read More
Since herbs are plentiful this time of year, why not... Read More
Garlic, there's nothing like the smell of garlic. It's great... Read More
Do you helplessly stand at the meat counter looking from... Read More
Hiking, camping, and boating are good activities for active people... Read More
While each country might have its own preferred style, "American... Read More
As moms, we have hectic lives. Whether we work out... Read More
You're standing at the gas grill in the hot sun,... Read More
Fresh, uncooked veggies are so healthy and it's important to... Read More
The easiest way to make rice well every time is... Read More
Montana has a great program for restaurant employees. Each preparer... Read More
Our kid birthday cake idea collection makes cake decorating fun... Read More
Summertime--and the living is easy! But the kitchen is hot!!... Read More
Food poisoning is related to unsafe food, a dirty kitchen,... Read More
The barbecue pit has been around since 1920,s and it... Read More
Cooking Tips |