Roux – Cajun Cooking Made Easy
How to Make a Roux – Cajun Cooking Made Easy with Beryl Stokes in the Cajun Cooking TV kitchen in Baton Rouge, Louisiana.
The Roux is an essential element in Cajun and Creole cooking. Two simple ingredients of flour and a fat make a thickener for gravies, soups, and stews such as gumbos, crawfish étouffée and other sauces.
Commonly used fats are butter, lard, bacon grease, vegetable oil, duck fat, etc.
Enjoy!
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