Cajun Talk

You may have heard of the term "roux" before in cajun food recipes and creole food recipes. But what is it? Roux is flour and oil (butter may be substituted). Equal parts of flour and oil are cooked at a medium high temperature while stirring continously to "brown the roux". Careful attention must be paid while cooking to ensure the roux does not burn. Roux is used as a thickening agent for stews, gumbos, gravies, sauces and soups. There are four levels of color the roux will darken to; white, blond, brown and dark brown. Each have their own distinct flavor.

• White Roux- (neutral flavor), used primarily in gravies, sauces, soups and chowders.
• Blond Roux- (slightly nutty flavor), used for soups and sauces.
• Brown Roux- (rich, nutty flavor), mostly used for brown sauces as it is has less thickening agent than the lighter rouxs
• Dark Brown Roux- (most flavorful), mostly used in cajun food and creole food dishes such as jambalaya, etouffee and gumbo. 

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