The roux is at the foundation of many Creole and Cajun dishes so it’s great to learn the basics of getting it right. When Sarah makes gumbo, jambalaya or one of her famous etoufees, she makes a roux that’s right for that dish. You will want a darker roux for gumbo, but a lighter one for etoufee. You will want a thicker roux for the sauce-like dishes and a thinner one for gumbo, which should be the consistency of soup.
It takes patience to make a good roux. Grab a glass of wine or a slow sipping brandy and get ready to stir, stir, stir.
Ingredients: equal parts of fat or oil and flour. Sarah’s secret is to use a nice oil, like grapeseed or olive oil, and to add a tablespoon of butter.
Heat fat or oil over low-medium heat. Once melted, add the flour in increments of a tablespoon at a time. Sarah’s technique is to use enough oil to cover the bottom of the pot and adjust it along the way.
With each addition of flour, stir slowly until blended and add more. When all flour is in, continue to stir slowly, blending and maintaining consistency. Continue until the roux is the color you want for your dish, light brown, caramel brown or darker. Then you can add your seasoning veggies or the ‘holy trinity’ (onions, bell peppers and celery). She also adds chopped garlic cloves!
Your cooking time for a good roux can range from 15 to 30 minutes. Remember, ne pas précipiter le roux! (Don’t rush the roux!).