The traditional roux is an important element of many Cajun and
Creole dishes. It is a mixture of half flour and half fat (oil or
butter) cooked to progressive degrees of color from blond to brown
depending on the richness and the "smokiness" of the flavor you are
trying to achieve, the brown being the richest. This typical
ingredient is a problem to low-fat, low-calorie, low-cholesterol
cookery because of its high oil content, but making a "roux" without
the oil is simple.
For use in Cajun dishes, gravies and as an all around
flavorful thickening agent.
Make several cups at a time and store in tightly closed jar
in refrigerator.
Method 1 (Stovetop):
Put 1 to 3 cups flour into heavy skillet and place over
moderate heat. The amount of flour depends only on size of
skillet and size of storage container you will use.
Stir the flour around often with a wooden spoon as it
cooks. Pay attention to the cooking because the flour will take a
few minutes (5 or so) to begin coloring. Stir constantly to keep
the flour in the bottom of the skillet moving so that it does not
burn. Continue until all the flour is desired color, probably
about like a light peanut butter color. The entire process takes
15 to 20 minutes to get enough rich dry roux to use for many
dishes. Most dishes will call for several tablespoons full.
Later -- when the dry roux is mixed with liquid, it will take on
a darker color.
Extracted from "Louisiana Light" by Roy F. Guste, Jr. 1990.
Method 2 (In the Oven):
Preheat oven to 400 F.
Put quantity of flour (3-4 cups is good) into a flat heavy pan
with sides.
Bake for about 1 hour, stirring well every 10-15 minutes, until the
flour begins to take on a light tan color. Later, when mixed with
liquids, it will take on the darker color that is normal for the
traditional roux made with oil or butter.
