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Creole Roux
Recipe Submitted by: John Folse, CEC, AAC
Revised: June 25, 2000

Categories: Sauces>Miscellaneous
Yield: 1 quart

Read all about Cajun style rouxs from Chef John Folse

Ingredients Amount Method
Butter
Flour
4 cups
4 cups
The Creole roux can be made with lightly salted butter, bacon drippings or lard.

As with everything regarding food in Louisiana, whenever someone attempts to reduce this wealth of food lore to written material, an argument breaks out. Let's just say that Creole rouxs vary in color the same as Classical and Cajun ones. The Creoles, however, did have in their pantry, butter for the roux, whereas any butter a Cajun had would be saved for a biscuit or cornbread and never put in the black iron pot for a roux.

If a comparison statement can be made, it would be that generally speaking, Creole roux is darker in color than the classical French brown roux it descended from but not as dark as the Cajun dark roux.

Other Roux Recipes:

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This document is strictly for informational purposes

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