ARSNOVA'S CAJUN COOKING PAGE

The beginning of many a dish in a Cajun kitchen --- the color and rich flavor and also the success of many a recipe is dependent upon the basic roux. A heavy skillet is best to use, but a two quart saucepan can work. To make a roux, start with a little cooking oil and into the oil add some flour. Brown the flour carefully to the desired color, depending upon whether you want a light, medium, or dark roux. Stir and stir constantly, never leaving the pan, but staying right with the roux until it is ready. A long-handled wooden spoon is often preferred by some discriminating cooks.

For those of you who are trying this for the first time, here are some basic ingredients and amounts, as well as directions to follow.

Ingredients:
1/2 cup all-purpose flour
1/2 cup cooking oil

Directions:
Using a heavy skillet, stir the flour and the oil together until smooth. Cook over medium-high heat for five minutes. Reduce heat to medium, cook and continue stirring for about 10 minutes more, until the desired color and consistency is reached. For a dark roux, cook and stir over medium heat about 15 minutes instead of 10 minutes until a dark, reddish brown color appears.

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INDEX OF RECIPES

More to be added soon!

Dirty Rice Boudin Balls Syrup Cakes

Lost Bread Maque Choux

Stay tuned.... we're working on this page... We've just gotten started!

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© 1997, 1998, 1999 Ann Johnson Donovan arsnova@worldnet.att.net
July 16, 1999

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