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Justin Wilsons Roux | Seafood Recipes » Cajun Recipes

Justin Wilsons Roux


Serving Size : 1
Ingredients
for prepare Justin Wilsons Roux
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Amount Measure Ingredient - Preparation Method
recipe Justin Wilsons Roux

When I want to make a thick roux

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I use 3 parts flour to 1 part oil. To make a thin
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roux use 2 parts flour to 1 part oil. Put oil into a heavy pot. A black iron skillet or

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Magnalite pot works well. Pour in the plain flour and stir to mix
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well. Cook on medium or low heat and stir as the roux begins to change color. You can see that
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I usually cook my roux until it gets to be a very dark brown. My roux sometimes takes more than
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an hour to cook. Some peoples get unpatient wid'that, but I use
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that time to think about many things. When I cook a roux I relax myself, and you should
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also, too. Be careful not to let your roux burn. You got to stir a roux damn near all the
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time while it cook itself. Me, I got a special spoon that I use only
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to stir my roux. It has worn itself plum flat to the shape of the skillet. After my roux
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is cooked all the way plum' it gets a shine on it. Now add chopped onions,
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celery, and bell pepper. Be careful not to add too much celery
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and bell pepper; they are taste killers. When the onions are clear add chopped parsley, green
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onions, and garlic. After these cook a little bit I pour in
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some cold water and stir. The roux will separate, then come back together.
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Now you can add the other things to make a gumbo, sauce piquant, or gravy. Some people make roux
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in a microwave oven. They say it's much faster than this method. Well it is, but why cook if you
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can't have your enjoys. This recipe that I'm jus tole you has worked for
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me for more than 60 years and it's worked for many other peoples in South
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Louisiana. Also, too, it taste more better. From Justin Wilson's Outdoor Cooking With Inside Help






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