Easy Cajun Roux – Cajun Cooking Made Simple
4 Easy Ways to Make a Roux for use in Cooking Cajun & Creole Cuisine
Nov 4, 2009
But rouxs can be tricky and time consuming; causing many would-be Cajun chefs to shy away from Cajun cooking altogether. Fortunately, there are easier ways of making a roux than the time-honored tradition of vigilantly browning it on the stove top for hours.
Easy Roux Instructions
There are several methods of making roux relatively easily and quickly with little chance of it accidentally burning in the process.
These rouxs would not be considered traditional but the results are very good:
- Oven Baked Roux with Flour and Oil
- Oven Baked Dry Roux (no stir method)
- Oven Baked Dry Roux (for large amounts – stirring required)
- Microwave Oven Baked Roux
Oven Baked Roux with Flour and Oil
Ingredients:
- 2 cups all purpose flour
- 1 cup cooking oil
Instructions:
- Pre-heat oven to 350°F.
- Stir the flour and oil together in a cast iron skillet or Dutch oven, making sure they are thoroughly combined.
- Bake the roux in the oven for approximately 2 hours, stirring it well every 30 minutes.
- Roux should be evenly brown and nutty smelling when done.
Oven Baked Dry Roux - No Stir Method
Ingredients:
- 2 to 3 cups all-purpose flour
Instructions:
- Pre-heat oven to 350°F.
- Evenly distribute the flour onto the surface of a sheet cake or jelly roll pan.
- Bake roux until desired color is achieved; checking often.
When this dry instant roux is done and has cooled, it may be stored dry in a jar, or mixed with an equal amount of oil to make a wet roux paste.
Oven Baked Dry Roux – For Large Amounts (stirring required)
Ingredients:
- 2 to 6 cups of all-purpose flour
Instructions:
- Pre-heat oven to 400°F.
- Distribute flour evenly in the bottom of a large cast iron skillet or Dutch oven.
- Bake roux for approximately one hour; stirring well every 15 minutes to ensure even browning.
A dry instant roux does not have to be mixed with oil before using. Simply add an equal amount of water to the dry powdered roux and stir until it is completely combined before using as gumbo roux or as called for in other dishes.
Once water has been added, however, roux will not keep indefinitely. For long term storage, either leave the roux dry or store it mixed with oil.
Microwave Oven Baked Roux
Ingredients:
- ¾ cup all-purpose flour
- ¾ cup cooking oil
Instructions:
- Combine flour and oil in a 1-quart microwavable measuring cup (like those made by Pyrex) – do not use plastic!
- Place the measuring cup in the center of the microwave oven and set it to cook on high for 6 or 7 minutes; pausing the microwave every 1 to 2 minutes to carefully and thoroughly stir the roux.
- Continue in this manner until the roux achieves the degree of darkness desired.
Caution:
While cooking, this roux will become dangerously hot. Use extreme caution while handling the measuring cup. Also, be certain to watch the roux’s cooking progress carefully since microwave ovens vary in how fast they will cook.
More Interesting Articles on Cajun Cuisine and Culture
- Red Beans & Rice – A South Louisiana Tradition: Slow Cooked Cajun or Creole-Style Red Kidney Beans with Rice
- Authentic Homemade Cajun Boudin Blanc: How to Make Stuffed Cajun Pork Sausages at Home
- Gourmet Herb Delight – Gumbo des Herbes Recipe: Herb Gumbo, Secret Delicacy of Cajun Country Home Gardens
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