How to make a Cajun Roux for Gumbo or other dishes that "start with a Roux".

Discussion in 'The BOC Diner' started by catdaddy64, Jul 8, 2009.

  1. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    Ingredients
    3/4 cup oil (Canola or Vegetable)
    1 cup all purpose white flour

    Directions
    Heat a heavy skillet or cast iron pot and add oil.
    Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny.
    The longer you cook it, the darker the roux will become.
    Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace.
    Transfer to cooking pot and add warm water to hot roux for thickness desired.

    The mixture will make 5 quarts gumbo juice or one large fricassee dish.
    Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process.
    This spreads the flavor through out the roux.
    You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes.

    Roux can be used to flavor or thicken gravies.
    A dish made with roux always taste better the next day or if frozen the next time it is reheated.
    If you push the roux too far or burn the roux, the flavor becomes too bitter to use.
    Throw out and start again.
     
  2. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    I found this on a Cajun cooking site...

    Almost like a catfish coubillion of which if using this recipe takes a lot less time to prepare. Most Cajun women have to work similar to the rest of American society. Always nice to get a shortcut recipe to Cajun cooking.

    Makes: 4 servings
    Prep Time: not available
    Cook Time: 1 hour, 0 minutes
    Ready In: 1 hour, 0 minutes

    Ingredients
    2 pounds catfish steaks or white firm meat fish
    2 tbsp olive oil
    Guidry's Seasoning or Cajun Seasoning to taste
    parsley
    1 can tomato soup (6 to 8 oz)

    Directions
    Place olive oil in bottom of heavy black pot.
    Layer fish and Guidry's seasoning.
    Pour tomato soup on top.
    Cover and cook for 1 hour.
    Add parsley 10 minutes before done!
    Serve over rice with fresh salad and french bread.