TabyanInn

This is the recipe for a roux, the base of almost all Cajun stews and dishes. It is the start for most of our Tabyanan family recipes. “Everything starts with a roux!” was a saying I heard most of my life.

At every meal we had with stews and such, with the conversation always seemed to be if the roux was dark enough… So 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.

Once you make the roux, you can use it any of the Cajun dishes such as stews or gumbos. My grammy even made a roux when she was making her green beans!

Anyway, let us know how you do making the roux. It takes a little bit time and patience—and practice—but it is well worth it.

Ingredients

• ¼ cup vegetable oil
• ¼ cup flour
• ¼ large white onion, finely chopped
• 1 cloves garlic, pressed or finely chopped

How To Make

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.

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. This makes good-sized amount of roux.

Notes

Source: Rocky Tabyanan. Thanks, Uncle Rocky, for getting this recipe down!