Welcome to BNA company!

No. 1688, Gaoke East Road,Shanghai, China.

Call us anytime

0086-21-58386256

Opeening Time

Mon-Sat: 8.30-18.00

What is a Roux? (with pictures) - Delighted Cooking

Roux is used as a base for gumbo. With cooking shows featuring wide ranges of cuisine, many people have learned about roux. "Roux" is the French word for "brown," and describes its color. It is a base for gravies, soups, etouffee, gumbo and many other Cajun and French dishes. It serves as a thickener, binder and flavoring.

what is a roux Archives | Cajun Cooking TV

A roux is the foundation of many Cajun recipes. The roux can make or break your gumbo, etouffee, bisque and any number of Cajun delicacies. Making a roux is an art, and you just need to do it a few times to get it down.

How to Make a Roux | How to Make Roux for Gravy

All roux starts with a white roux—cooking the roux just long enough to eliminate the taste of raw flour. In a small saucepan, melt the butter (or oil) over medium heat. Add the flour, salt and pepper and stir until combined. Cook, stirring frequently, for 2 minutes, until the mixture is bubbly and y.

Best oil when making a roux? | TigerDroppings.com

White and blonde roux for poultry can also use butter if for a cream based sauce but I prefer canola or other neutral oils for richer sauces. Clarified butter works good in darker roux for poultry if you have lighter flavored liquids and neutral oils for tomato or stock based sauces. Bacon fat or lard work well when making roux for pork based ...

Roux-based, Country-style Cajun Seafood Gumbo Menu Recipe

and the Cajun country-style "roux based" seafood gumbo: < TOP > Traditional Gumbo Preparation: (for roux-based, traditional Cajun gumbo, skip this step, since the Roux will be cooked with the aromatic vegetables) Thicken the Gumbo. Add the roux a tablespoon at a time, stir for a minute between portions, then add more as needed.

Mirepoix and The Holy Trinity - Cajun Chef Ryan

The amount of onions is not as much as the classic French Mirepoix, but in Cajun preparations typically it is an equal portion of each ingredient in a 1:1:1 ratio. Just like the ole saying "First you start with a roux…." the same is true with the Holy Trinity, most Cajun preparations use a trio of onions, celery and green bell peppers as ...

Savoie's Old Fashioned Dark Roux - Cajun Grocer

Savoie's Roux. Roux for gumbo - A dark roux is the starting point of Cajun and Creole cooking. The roux sauce acts both as a seasoning and a thickener. You can not make an authentic rich tasting Gumbo recipe without a great Roux that looks dark brown or chocolate color. Fortunately Savoie's makes a roux …

What Is the Cajun Trinity, and How Is It Used?

Using the Cajun Trinity . Using the Cajun trinity is a way of building flavors in a dish. To make a traditional gumbo with shrimp and sausage, you'd start by prepping your trinity in a 2-1-1 ratio, meaning two parts onion to one part each celery and bell pepper.

Cajun Recipe – The Bald Chef

But this Cajun Pasta recipe is true Southern New Orleans cooking that is served on some Penne Pasta. To make the Sauce you will need the holy trinity of Cajun cooking green pepper, onion, and celery. The base is not a cream sauce but a tomato Cajun roux that has a slight kick to it. If you are looking to cook a great Cajun Pasta dish this is a ...

What nationalities make up Cajun?

The Main Differences Between Creole and Cajun It is said that a Creole feeds one family with three chickens and a Cajun feeds three families with one chicken. A typical Creole roux is made from butter and flour (as in France), while a Cajun roux is usually made with lard or oil and flour.

What is...roux? - MICHELIN Guide

The roux for sauce espagnole is browned to a light tan (known in French as roux), and roux for Cajun and Creole dishes are cooked to a dark chocolatey brown paste that can easily end up charred in the hands of an inexperienced cook. When the roux has turned the right colour, pour in your liquid (milk for béchamel, stock for velouté and the ...

What Is The Origin Of Cajun Smoking – Fascinating …

A roux which is made up of butter and flour is mostly used in Cajun cuisine. Cream, broth or milk is added, and it is then cooked for some time. This is done because cooking at high temperatures would lead to the burning of the butter.

Rule the Roux: Making Perfect Cajun Roux - The …

Light roux, also known as blond roux, is commonly used in dishes like Cajun seafood bisque, etouffee, and cheese dishes. It's also the most popular roux because it adds body to a wide variety of dishes. A light roux is comprised of just two ingredients: one …

Cajun vs. Creole - New Orleans

Cajun and Creole food are both native to Louisiana and can be found in restaurants throughout New Orleans. One of the simplest differences between the two cuisine types is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun food does not. However, the distinction runs much deeper into the history of New Orleans.

What kind of food is Cajun? - Quora

Answer: I would describe it as the best kind of food, but it's just a strong preference of mine. I discovered it in the late '60s and have loved it ever since. Cajun food is named for the Cajun people of the Southern Louisiana bayou areas. These communities were …

Savoie's Light Roux - 1802 - cajun.com

1/2 cup diced green onions. 1/2 cup chopped parsley. Steps: Dissolve roux in water over medium heat and let boil for 1/2 hour. Add chopped vegetables and cook over low heat for 1/2 hour. Add all seafood, chopped green onion and parsley and simmer for 15 minutes. Serve over cooked rice in Tabasco® Gumbo Bowls. Default.

How To Make a Dark Cajun Roux - Home Cooks Guide

Dark Cajun Roux for Gumbo and Etouffee What Is A Roux? A roux (pronounced "Roo") is a kitchen staple used to thicken a beef bourguignon, your grandma's gravy, and a cajun gumbo. …

Sugar Roux | RealCajunRecipes.com: la cuisine de maw …

Step 2. Rinse meat with water and pat dry. Season the meat, then place the meat that you are cooking in the sugar roux, stirring frequently until the meat is browned well. Step 3. Remove the meat. add the onions, bell pepper, and celery and cook until tender. …

Cajun cuisine - Wikipedia

The backbone of a gumbo is roux of which there are two variations: Cajun, a golden-brown roux, and Creole, a dark roux, which is made of flour, toasted until well-browned, and fat or oil. The classic gumbo is made with chicken and the Cajun sausage called andouille, pronounced {ahn-doo-wee}, but the ingredients vary according to what is available.

What is Cajun and Creole food?

Beside this, what is the difference between Cajun and Creole food? The Main Differences Between Creole and Cajun Another major difference between Creole and Cajun food is in the type of roux used as the base for the classic sauces, stews, soups, and many other savory dishes. Creole gumbo has a tomato base and is more of a soup, while Cajun gumbo has a roux base and is more of a stew.

Blog - The Cajun Lady

Cajun Roux is a simple ingredient that takes an hour to perfect. Roux is known for its famous gumbos and stews. When the first fall breeze blows through the south you can bet the lines are out the door waiting to buy smoke sausage and/or seafood from the local markets for the first fall gumbo.

How to make a dark cajun roux. - Jess Pryles

A roux (pronounced "roo") is the essential base for many classic Cajun and Creole dishes such as étouffée, jambalaya and gumbo.

Cajun Roux Recipe | Louisiana Cajun Mansion Bed and …

Dark brown roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. The secret to making a roux is to take your time and cook it on a low to medium heat. If you rush it, rest assured it will burn and you just assume start over. Ingredients 3/4 cup oil (Canola or Vegetable) 1 cup all purpose white flour

What is a Rougarou, Exactly?

No matter how you spell it, the Rougarou, Roux-Ga-Roux, Rugaroo, Rugaru, or Loup Garou is a werewolf type creature living in the folklore of Cajun French Louisiana. The story was born in France in medieval times, when they actually believed in werewolves. These stories were used to keep children in line and out of the woods.

The Gumbo Guide: 29 Cajun, Creole, and Creative Gumbo Recipes

Cajun food can be considered hearty "country" food — with raw ingredients found in and around the Louisiana swamplands. Typically, there are no tomatoes. Cajun seasoning blends lean a bit spicy — with lots of white and black pepper, cayenne pepper, as well as paprika. A Cajun gumbo, for example, probably hails from southwestern Louisiana.

How to Make a Roux, Perfectly | Epicurious

Roux is the base of three of the classic French mother sauces—béchamel, velouté, and espagnole—and it's considered a building block of Cajun and …

How to Make a Roux Perfectly—& What to Do With It

A dark roux is a crucial component to many beloved Creole and Cajun dishes like gumbo, jambalaya, and etoufee. As a rule of thumb, a watched pot never boils but an unwatched roux …

Roux - Wikipedia

Roux (/ ˈ r uː /) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.A roux can be white, blond (darker) or brown.

How To Make a Dark Cajun Roux - Home Cooks Guide

This roux thickens without adding hardly any flavor. In cajun cuisine, flour and oil are cooked together until a dark chocolatey color. This roux not only thickens but adds a toastiness to the dish that is the cornerstone of cajun flavor. A dark roux is the secret ingredient to a good gumbo, etouffee, and tomato gravy.

Roux, What is it & How to make it - Home Cooks Classroom

However, in Cajun cooking, a dark brown roux is THE roux. You will generally know you've reached this stage when the roux has a dark chocolatey color and gives off a slightly burnt nutty flavor. At this point, the roux will have a good strong flavor but will have lost a lot of its thickening power.

Richard's Cajun Style Roux

What is Cajun roux? Roux, in today's culinary lexicon, usually refers to Cajun roux, which mixes oil or lard with flour and is generally cooked in a cast iron pan on the stovetop over medium heat for a long time. Is gumbo base the same as Roux? A roux is the base of numerous Cajun and creole dishes.

How To Make A Dark Cajun Roux: The Story of Rox's Roux ...

If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking. So important, that for your convenience, we developed a jarred product we call Rox's Roux –the deepest, darkest, and richest commercially available roux.

Does jambalaya use a roux?

Cajun Jambalaya starts out with a "roux" which is a mixture of flour and fat or oil, slowly cooked until it's browned and that gives the Jambalaya a …