CAJUN ROUX

CAJUN ROUX

Ingredients:
1 onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
2 carrots, chopped

Directions:
1. Place a skillet over medium heat. Once it is heated add the oil. Stir the oil with a
whisk in one hand while you slowly add the flour with the other. Once all of the
flour is added, stir continuously for up to 25 minutes. Use the whisk to scrape the
edges of the skillet to prevent the roux from browning.
2. Once the roux looks just darker than peanut butter, turn off the heat and add the
vegetables. The sugars in the vegetables, and the residual heat from the hot
skillet, will permit the roux to get darker and finish cooking.
History of Roux
Roux comes in three colors: white, blonde, or brown. It thickens sauces and
adds flavor. The longer a roux is cooked, the darker, more flavorful, and
less thickening it becomes. Most French roux is light-colored, but in Cajun
cuisine a darker roux is used. Creole food is more likely to use a white or
blonde roux to make a sauce.
BEURRE BLANC
Beurre Blanc (white butter) is great when served over fish fillets that are lightly
seasoned. Because lemon juice is used in this recipe, it should only be made in a
well-seasoned or an enameled pan.
Yields 4 tablespoons