This is the recipe for a roux, the base of almost all Cajun stews and dishes. This is the start for most of the Tabyanan family recipes.
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1/4 large white onion, finely chopped
- 2 cloves garlic, pressed or finely chopped
Heat the oil in a large stock pot over medium heat. Drop a pinch of flour into the oil to test the temperature. When the flour bubbles, the oil is ready.
Sprinkle in the flour in small batches, stirring constantly. If the flour lumps up or burns, throw the roux out and start again. The roux should be the consistency of a batter.
Continue stirring over medium heat until the roux becomes a dark tan or dark brown, depending on the dish and your tastes. It should be the color of an old penny.
(A rule of thumb is this: if you think it is dark enough, cook it a little longer and make it darker. Once you add anything to the roux, it will not get any darker.)
When the roux is dark enough, add the garlic and onions. Cook about 2 min longer. (Once you add anything to the roux, it will not get any darker).
The roux is now ready for whatever dish you need it for.
Prep time: 10 min.
Cook time: 30 min.
These measurements make enough roux for a large pot of stew. Scale back for a smaller pot.
Notes
Source: Rocky Tabyanan.
