Cajun Crawfish Pie
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Roux Recipes
We have talked about making a roux in several recipes, but we wanted to give it its own page because a roux is so important for many Cajun dishes. A roux can be very light, medium, and even dark to the point of being a deep red. Each color will yield its own distinct flavor to the main dish. Learning to make a good roux is fairly simple, but now many people really know how to do it. While you can buy a roux in a jar at the store, there's just something about making one from scratch that is satisfying.
There are quite a few roux recipes. We have decided to just show the main roux recipes that are used in so many Cajun dishes. Feel free to experiment though. By making very small changes, your roux recipes can create unique flaors.
"Roux"
Ingredients:
- 1 cup of vegetable oil
- 1 cup of flour
Instructions:
- Heat a heavy skillet on a low to medium setting.
- Add the oil and allow it to heat.
- Slowly add the flour while constantly stirring it.
- The longer you cook the roux, the darker (and more tasteful) ir will get. make sure that you don't burn it.
- You can store it in the freezer for weeks, or add it now to flafor and thicken many Cajun foods.
- Enjoy!