First you "have" a Roux
This is the proper and true Cajun/Creole way. If you like you can make larger batches to save for future dishes. I use the amount in this recipe per dish.
All you need is fat and flour in equal parts. For fat I mostly use butter or EVVO. For most of the roux that I make I use butter. NEVER use margarine!!!! NEVER!!!!
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- 1 stick
- unsalted butter
- 1/2 c
1Put stick of butter in a skillet or pot that you are going to cook in and then add the flour on top. On a medium-high heat the butter will melt and then continue to stir the flour into the butter (at this point it's not a roux, just butter/flour mixed. A roux has to develop with heat, changing texture and color over time. All too many people call it a roux once it's mixed. Thats not a roux.). It will get foamy, thin, thick, foamy and thin again many times as it also changes colors. What you want to do is let it change textures at least a few times for a "blond" roux. This is a light color similar to ginger ale. Then you go to a little darker color for Etouffees and soups. Then go very dark say the color of Coke or Pepsi for Gumbos. This process takes about 20-30 minutes depending on the color you are looking for in your roux.
2Make sure you continue to stir as long as this is on the fire. If you don't it will get little black flecks in it which means it's burned. If that happens you need to throw it away and start all over. It will taste like burned garbage if you don't throw it away. DO NOT STOP STIRRING. Not even for a minute!