Roux Shortcut

Cooking How-To,How-To
November 16, 2011

Want to be ready to roux at a moment's notice? Cook flour in a dry skillet until it is browned, then store in an airtight container until ready to use.

Gumbo
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/11/23474_seafood_gumbo_h_1.jpg

To make a roux, toss a couple of tablespoons of butter in a small sturdy skillet and melt over medium-low heat. When the butter is melted but not yet browning, start stirring in flour, mixing with a wooden spoon until the mixture is thick, pasty and begins to brown. When done, store the mixture in an airtight container or freeze in tablespoons-sized portions until ready to use, and temember: the darker the roux, the more flavor it will add to whatever you're using it in.

Filé Gumbo

When okra is not in season, classic Louisiana gumbo is thickened with the aromatic leaves of sassafrass.

Shrimp and Chicken Etouffee

Shrimp and chicken are smothered with a highly seasoned tomato-based sauce.

chicken_and_sausage_gumbo_3250

Chicken and Sausage Gumbo

Hearty and delicious, this gumbo stars chicken and sausage.

Shellfish Etouffee

This is a wonderful shellfish entree.

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