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Light Brown Cajun Roux
| 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.
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