Roux is one of the most critical components in Cajun cuisine. The only way to master a recipe is to know how to rule the roux. The Best Stop Supermarket is your one-stop-shop for all things Cajun, including various types of jarred roux, just in case you’re short on time. For a day of down-home cooking, you’ll need a traditional roux – and we’re here to help you every step of the way so that you can make even tastier Cajun dishes throughout the year.

Making Light Roux

Light roux, also known as blond roux, is commonly used in such dishes as Cajun seafood bisque, etouffee, and cheese dishes. It’s the most popular roux because it adds body to so many different dishes. It’s comprised of just two ingredients: one cup of flour and one stick of unsalted butter.

Making a light roux is done on the stovetop. You will want to make sure that you constantly stir so that nothing burns. In place of butter, you can also use oil, though, it will result in a thinner roux.

It’s also important to note that there is a time table when cooking roux. You never want to rush the process. Otherwise, you experience a burnt flavor or lumps. A white (light) roux is going to take approximately 10 to 15 minutes to develop. If you want to make a dark roux, you will want to allow a significant amount of extra time.

Making Dark Roux

If you want to make a dark roux, the process isn’t that much different than a light roux. The same two ingredients are combined over medium heat, in a gumbo pot or cast-iron skillet.

What makes a dark roux is that you are going to cook it for longer. The color will evolve over time, going from white to light brown to a nutty dark brown. The medium, second stage can take about 20 minutes. From the light brown, you can progress it to a medium brown, which can take another 20 minutes. A dark brown will take up to 80 minutes in total, and the color will resemble that of dark chocolate.

If you’re searching for tips for making gumbo with your roux, be sure that you keep your gumbo stirring around on a regular basis. Otherwise, your roux will end up burning on the bottom. Once you know how to make a good roux, you can make virtually anything in a Cajun cookbook.

You can find a number of specialty meats to use in roux-rich Cajun dishes, including Cajun seafood, andouille sausage, beef steaks, pork chops, fresh sausage, and boudin, from The Best Stop. We can help ensure that your Cajun dishes are authentic, even if you don’t live in Louisiana: we ship around the country, from our online shop, ensuring that you get access to high-quality Cajun ingredients, no matter where you are in the US.

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