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Roux Ingredients: 2 cup cooking oil 2 cup all-purpose flour 2 large onions, finely chopped 1 bell pepper, finely
chopped 2 stalks celery, finely chopped Directions Heat cooking oil in a heavy cast iron pot over medium
heat; add flour, stirring constantly. Cook over medium heat, stirring constantly, until roux is light brown. Add onions, bell
pepper, and celery; cook until vegetables are brown, stirring constantly. Roux is done when it is the color of a copper penny. Yield: 4 cups Note: Extra roux may be kept in refrigerator
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Needed for Gumbo and Fricassee. Extra roux may be refrigerated.
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