Roux is often used to make gumbo
A roux is cooked flour (or a flour and oil combination) used to thicken and flavor sauces and stews in Cajun cooking. A blond roux has a lighter color, shorter cook time and lighter flavor. A dark roux involves long, careful cooking and carries more of a nutty flavor. For thickening, a blond roux is better. But for stews that are already thick, a dark roux is the better choice.
Instructions
1. Combine 1/8 cup flour and 1/8 cup vegetable oil in a small bowl. Turn on a stove burner to high heat.
2. Pour the flour and oil mixture into a cast iron skillet. Place the skillet on the burner. Use a spatula to constantly turn and stir the mixture as it heats up.
3. Cook for four to five minutes and remove from heat for a blond roux. Keep cooking for a total time of 25 minutes for a dark roux. Stir constantly to prevent burning. Remove from heat when the mixture is just on the verge of turning dark as the mixture will continue to cook in the pan.
4. Prepare the stew as your recipe recommends. Add the roux to the vegetables as they cook then add the two to the liquid ingredients.
Tags: blond roux, dark roux, from heat, roux better
