Method
The Light Brown Cajun Roux
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 quarts of liquid.
- If used to thicken seafood gumbo, it will thicken approximately two and a half quarts of stock.
The Dark Brown Cajun Roux
Proceed as you would in the light brown Cajun roux recipe but increase oil to 1 cup and continue cooking until the roux is the color of a light caramel. This roux should almost be twice as dark as the light brown roux but not as dark as chocolate.
You should remember that the darker the roux gets, the less thickening power it holds and the roux tends to become bitter.
- This roux is used most often in sauce piquantes, crawfish bisques and gumbos.
- It can be used in any dish in Cajun cooking.
- This roux gives food such a rich character that you can use it to make shrimp and corn bisque with it, as well as a river road seafood gumbo. Slow cooking is essential to achieve that dark, rich color.
Applications
The Oil Base Roux (The Cajun Roux) with 1 cup vegetable oil and 1 cup flour cooked at 300 degrees F for three to five minutes will thicken the following:
- 6 cups stock to a thick brown sauce consistency.
- 8 cups stock to a thick gumbo consistency.
- 10 cups stock to a perfect Louisiana gumbo consistency.
- 12 cups stock to a light gumbo consistency.
The oil base roux's may be made well in advance, cooled, separated into half cup portions and placed in the refrigerator or freezer. The roux will keep well for months.