How To Make a Roux

“First you make a roux.”

A roux is the foundation of many Cajun recipes. The roux can make or break your gumbo, etouffee, bisque and any number of Cajun delicacies.

Making a roux is an art, and you just need to do it a few times to get it down. This easy to follow recipe and step by step video presentation by renowned Cajun cook Beryl Stokes is all you need to make a perfect roux the first time!

With this easy to follow foundation, now you can be doing some great Cajun cooking too.

Stuff Needed to Make a Roux :

• 1 deep stainless steel skillet (or cast iron pot)

• 1 flat edge wooden utensil or spatula

• Butter or oil

• All-purpose flour

For this demonstration, let’s use a ½ stick of butter and ¼ cup flour.

However much you use, you will want to use equal parts flour and butter.

Cut up the butter.

Turn your skillet on medium (#6).

Melt the butter until bubbling hot.

Gradually, add the flour and begin to stir constantly.

It should be smooth with no lumps.

You must keep stirring to keep from burning or scorching.

Be careful not to splatter on yourself. The Roux is really HOT.

The flour and butter will quickly begin to change colors from a golden butter to light caramel to a darker mud color.

Depending on the recipe you are making, depends on what color you want in a roux.

• For macaroni & cheese sauce or a cream based soup, you want a white roux. Cooking the roux only a minute or two.

• For a Crawfish Etouffee or Shrimp Creole, I like a caramel colored Roux. Cooking the Roux for 3 to 5 minutes.

• For Gumbo, I like a much darker rich colored Roux. Cooking the Roux for 5 to 7 minutes.

Remember to always keep stirring! A burnt Roux tastes terrible.

Some cooks like to pour the Cajun Trinity into the Roux, which is fine.

I typically, sauté the Cajun Trinity and pour the Roux into the Cajun Trinity because that’s the pot I’ll be cooking in.

Don’t be afraid of the Roux – Bon Appetite!