It’s the basis of an entire cuisine. Want to attempt a Cajun dish? Learning How To Make A Roux is an essential step!
I started my journey through Southern cooking years ago. At the time my understanding of the cuisine didn’t really go beyond “spicy seafood.” Yes, I was very naïve, and yes, I had a lot to learn.
The first thing I learned? The roux. In general terms, it is a slurry made with flour and fat, but there are subtle differences to how long you prepare it. A lot of patience and care must go into their making, with most believing that a mediocre roux will inevitably lead to a mediocre meal, no matter how impressive the rest of it is.
And I believe them. Which is why I saw the importance in putting this recipe together. Once you have mastered these instructions, you can go on to make such delicious meals as a Shrimp Gumbo and even use the technique to make No Drippings Gravy. It’s a technique any cook—fledgling or full-on—needs to have in their repertoire.
What’s The Difference Between Cajun and Creole?
“Cajun” is a term to describe the descendants of the “Acadian” people (now Nova Scotia), who were French immigrants to Louisiana. So the ensuing cuisine boasts a lot of French influence. It also has tastes of Spanish, African, and Native American influences, given it settled in the bayous and rural areas outside New Orleans. Creole, however, is very much associated with the urban center and is therefore considered haute cuisine. As for the food itself, Creole uses creams and tomato pastes/sauces more so than Cajun. It also features a wider variety of spices. Cajun is simpler, with most of its dishes featuring the Holy Trinity of vegetables comprising celery, bell peppers, and onions. Cajun also features a roux (i.e., a mix of flour and fat), a slurry it adopted from its French homeland.
Top Tips For a Perfect Roux
- Don’t increase that temperature. A roux requires patience. Let the two ingredients come together slowly.
- Let the roux cool to minimize the chances of lumps.
- Continue stirring so it doesn’t burn and cooks evenly.
- You can increase the amount of roux made at once; just keep the 1:1 ratio intact.
- Don’t be discouraged if your roux doesn’t hit the spot; despite comprising only two ingredients, a roux is difficult to master.
FAQs
Can I use different types of flour?
All-purpose flour is most commonly used, though I suppose you can change it up and use whole wheat or rice flour if your diet requires you to do so.
Can I use a different kind of fat?
Sure. Typical fats include butter, clarified butter (ghee), lard, or vegetable oils.
What if I removed the roux from the heat before it turns brown?
That’s totally up to you. You cook the flour in the fat to remove the raw taste; the longer you cook it, the less of that taste should be noticeable, and the stronger and drier the roux.
What should I add to the roux, if anything?
A basic roux only needs flour and fat. If you’re using it for a Cajun dish, however, you can add the Holy Trinity of bell peppers, celery, and onions.
Is there a type of pan or pot you recommend?
A heavy-bottomed pan is best, as it best distributes heat and mitigates the chances of burning your roux. If you don’t have one, use a cast-iron skillet or stainless steel pan. Just keep an eye on your roux.
What To Make With A Roux
Creamy Chicken Tortilla Soup: A Mexican dish that uses a roux to thicken the soup.
Shrimp and Sausage Gumbo: A hefty Cajun meal that mixes pork and seafood.
No-Drippings Gravy: A great example of the ubiquity of the roux. Making a Sunday Roast? Make ROUXm for the gravy!
How to Store a Roux
Let the roux cool completely then store it in an airtight container (a jar works well). It should keep in the fridge for up to 3 weeks. You can also store the roux in the freezer. Use an ice cube tray so you only need to thaw the amount you need. Let it thaw in the fridge or at room temperature then warm it in a pan on MEDIUM.
How to Make a Roux
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
Instructions
- Melt the butter in a pan or pot on medium heat.
- Add the flour all at once and whisk constantly until combined.
- Reduce the heat and continue whisking for 5 minutes until the roux assumes a blond-brown color.
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