Preparation:
When I want to make a thick roux I use 3 parts flour to 1 part oil. To make a thin roux use 2 parts flour to 1 part oil. Put oil into a heavy pot. A black iron skillet or Magnalite pot works well. Pour in the plain flour and stir to mix well. Cook on medium or low heat and stir as the roux begins to change color. You can see that I usually cook my roux until it gets to be a very dark brown.
My roux sometimes takes more than an hour to cook. Some peoples get unpatient wid'that, but I use that time to think about many things. When I cook a roux I relax myself, and you should also, too. Be careful not to let your roux burn. You got to stir a roux damn near all the time while it cook itself. Me, I got a special spoon that I use only to stir my roux. It has worn itself plum flat to the shape of the skillet. After my roux is cooked all the way plum' it gets a shine on it.
Now add chopped onions, celery, and bell pepper. Be careful not to add too much celery and bell pepper; they are taste killers. When the onions are clear add chopped parsley, green onions, and garlic. After these cook a little bit I pour in some cold water and stir. The roux will separate, then come back together.
Now you can add the other things to make a gumbo, sauce piquant, or gravy. Some people make roux in a microwave oven. They say it's much faster than this method. Well it is, but why cook if you can't have your enjoys. This recipe that I'm jus tole you has worked for me for more than 60 years and it's worked for many other peoples in South Louisiana. Also, too, it taste more better. From Justin Wilson's Outdoor Cooking With Insi |
