Making A Roux
Print This Recipe

---

The success of many Cajun and Creole recipes depends on the proper making of a roux (pronounced "roo"). A French word, it translates as "reddish brown", and is the basis of many traditional Cajun and Creole recipes. This is one of those "practice makes perfect" types of recipes. It is worth the time! In a large heavy skillet, preferably cast iron, heat oil to smoking. Using a long-handled metal whisk or wooden spoon, gradually stir in flour, whisking constantly. (If black specs appear in the roux as it cooks, it has burned and cannot be used. If you feel it's getting away from you, remove it from the heat until you have control of it.) Continue whisking until roux reaches the desired color. Immediately remove from heat to stop the cooking process. Traditionally a light roux is used with dark meats such as beef and duck. A dark roux is used with sweet, light meats such as pork, rabbit and shellfish. And a black roux is best for gumbo. You can experiment with endless combinations of roux colors and your ingredients to arrive at the taste you desire. NOTES - When a recipe calls for making a roux, the 1/2 cup flour to 1/2 cup of shortening is a good starter for the roux. Sometimes though, you will want to make a little more roux and add it to the dish if it is not thickening up to your liking. For a truly authentic and full bodied flavor, make the roux with fresh bacon grease.