Time Tested Roux Recipe
Instructional photos by: CIA/Keith Ferris
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- 3/4 c
- canola or vegetable oil
- 1 c
- all purpose flour
4There are as many ways of making a roux as there are people cooking it, and most methods are just fine.
A roux is the basic ingredient in almost every Cajun dish and is the base of most savory dishes. More often than not it is the beginning of stews, soup, sauces, jambalaya, sauce piquant, gumbo or almost any other Cajun main dish.
Roux is one of the most important and essential elements of Cajun cooking --- It thickens a sauce, soup or stew and deepens its flavor.
This is the quickest way to make a roux, but it needs CONSTANT attention!!