Video - Cajun Cooking Secret - Making the Roux

One of the essential ingredients to many Cajun dishes, including the gumbo recipe we will share on Friday, is the Roux. Making a good Roux is important for getting the correct flavor to your Cajun cooking, and this video will help you learn to make Roux like a pro. (The video is about 10 minutes, and this old guy likes to talk, so feel free to skip the part about lighting the stove, unless you are cooking on a woodstove too, or just want to enjoy the preparations - it is kind of fun to watch!) You may want to refer back to our post from last week about cooking with oils, to find one that will be healthiest for this purpose. Remember that some oils are sensitive to heat, and will not be as healthy (or as tasty) if heated very high. Rice-bran oil may be a good choice for this particular use.

This takes a while, but your results are worth it! You can make a large batch of roux as shown here in this video, and put it in a jar in the fridge - it will keep for a while, and you can use it in several dishes, including the gumbo recipe we will share on Friday - be sure to check back for that.

Cajun Cooking #1 The Roux
A key ingredient to some popular Cajun dishes is the Roux. Learn how to make it and youll be cooking like a real Cajun in no time. Visit The Bayou Gardener in Avoyelles Parish Louisiana - Cajun Country at www.thebayougardener.com

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