Roux

Recipes

1. Crab Gumbo

   This low-calorie recipe includes everything necessary to call this Cajun recipe a gumbo--except the fat-laden roux .
2. Vegetarian Gumbo

   Here, the rich, dark roux of a Louisiana-style gumbo is laced with carrots, parsnips, okra, and green beans, but feel free to substitute any vegetables you have on hand.
3. African-Creole Turkey Gumbo

   This thick dish of shrimp, sausage, and chicken begins with a dark roux (ROO), flour and fat cooked slowly over low heat to the color (light to dark) specified in the recipe. Spicy and served over rice, gumbo is a mainstay to serve on holidays.

Articles

1. Get Your Gumbo On!

   Thu, 26 Jan 2012

   … dark, rich gumbo , you know the magic of this special stew. The key to its velvety texture and deep color is a carefully made roux , cooked down low and slow. Stop too soon and you’ll end up with a pallid, insipid soup—what you’re looking for is for the mixture …
2. Great Gumbo Recipes for a Great Mardi Gras

   Wed, 6 Feb 2013

   … necessary for gumbo; a flavorful stock, meat or shellfish ( try these great seafood gumbo recipes ), a thickener such as a roux , and seasoning vegetables. From that starting point, you can develop your gumbo according to your tastes. We’ve got some …
3. Asparagus: Smart Storage

   Mon, 2 Jul 2012

   … Then I cover the pot and boil until everything is really tender, pass the whole thing through a food mill and discard those fibers. If you like, you can thicken the soup with a roux . Even my two picky grandchildren will ask for seconds!

Videos

1. 
   How to Make Cajun Seafood Gumbo

   Thu, 23 Jun 2011

   … yet. So we're gonna start by making roux , and it is the backbone of Cajun cooking ..... gets like light reddish brown and then my roux will be done, we're ready to move on to the next step. Alright, check out our roux . This is the color that we're looking …

   Roux found at 1:29, 2:06

   now, it hasn't been cooked yet. So we're gonna start by making roux , and it is the backbone of Cajun cooking. Essentially what it is, it's heated flour and oil. So, I have this nice

   10 minutes until it gets like light reddish brown and then my roux will be done, we're ready to move on to the next step. Alright, check out our roux . This is the color that we're looking for. See how it has nice reddish brown. Now, a quick note, if you don't have cooking oil, you could also use butter. Roux is just, you know, the flour with the fat and typically oil is used, but totally use butter as well. It is

Food Blogs We Love

1. Chicken Gumbo Soup

   Wed, 14 Nov 2012

   … A spicy Cajun classic. Start with dark roux and vegetables. Jasper adds a heaping ..... Super thick and luxurious from a quick roux – flour cooked in fat used to thicken ..... golden brown. This process creates the roux I mentioned, which gives the soup …
2. Chicken and Dumplings get Mixed

   Mon, 3 Dec 2012

   … Whisk until combined and cook 3 to 4 minutes stirring constantly. Remove from heat. Back over at your soup pot, whisk in the roux a little at a time to prevent lumps. Add and whisk until soup thickly coats the back of a spoon. Simmer for 30 minutes longer …
3. My Favorite Cookbooks of 2011

   Mon, 12 Dec 2011

   … doing. Desserts Meringue and red berry layers recipe Desserts by Michel Roux : For something a little more straightforward and less novel than the previous two books, Michel Roux ’s Desserts is an excellent companion piece to his Pastry book that he put …