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Light Brown Cajun 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
Oil
Flour
4 cups
4 cups
In a black iron pot or skillet, heat the oil over medium high heat to approximately 300 degrees F.

Using a wooden roux spoon, slowly add the flour, stirring constantly until the roux is peanut butter in color, approximately two minutes.

This roux is normally used to thicken vegetable dishes such as corn maque choux (shrimp, corn and tomato stew) or butter beans with ham. If using this roux to thicken an etouffee, it will thicken approximately two gallons of liquid. If used to thicken seafood gumbo, it will thicken approximately five gallons of stock.


Other Roux Recipes:

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