Here in New
Everyone down here knows that before you can start any local Cajun and Creole dish, you have to first start with a roux (pronounced roo). The roux is used to thicken sauces and gravy. Here is a quick recipe for making a roux to get you started.
Add your oil to the pan, then add in the flour, then keep whisking.
Turn the burner to medium-low, If this is the first roux you might want to keep on low heat.
Now you have to stir... and stir. And then keep stirring. Do not walk away or you will be starting over. Trust me. Once your roux is to your desired color remove from the heat and stir some more.
Ingredients
Directions
Add your oil to the pan, then add in the flour, then keep whisking.
Turn the burner to medium-low, If this is the first roux you might want to keep on low heat.
Now you have to stir... and stir. And then keep stirring. Do not walk away or you will be starting over. Trust me. Once your roux is to your desired color remove from the heat and stir some more.