Roux Who?



     In a previous posting I mentioned the two primary styles of cooking in New Orleans: Cajun, the cuisine of the countryside, and Creole, the cuisine of the city.  They are distinct and different.  But they do have one thing in common.  Both rely on roux as a base and the foundation for their flavor.
    
      Roux has been employed in French cooking for over 300 years and the word is of French origin referring to a color or hue close to reddish brown.  It is used world wide as a thickener for soups and sauces but in New Orleans it is primarily used in making dishes like gumbo and jambalaya.  It can range in color from white to blond to beige to chocolate.  The darker the color the more flavor it imparts.  For a description of the color ranges click on a brief video by reknown New Orleans chef Paul Prudhomme.  He reveals how to create a silky smooth roux that adds a nutty flavor to his creations.

     It is not difficult to make a roux but it does require constant attention as equal parts of flour and fat are whisked together. And the measurement is done by weight not volume. There are many possible sources for the fat in the recipe. It can come from vegetable or olive oil, butter, or even bacon grease, lard or poultry drippings. Whatever the source, just remember to start with a hot pan and keep stirring!

      So with a little practice and a strong forearm you, too, can do a roux.