In the process of preparing Cajun food is in no way hurried and did not include the layers of flavors which allow each ingredient to maintain their own training base identity. The authentic Cajun dishes like gumbo, sauce piquant and toffee is the Cajun Roux (pronounced 'street'). Good or bad Roux, nor overcooked. Undercooking gives a richer flavor and overcooking to the point will be burned bitter taste. The French Roux, usually a mixture of equal parts flour and butter cooked slowly until bubbly and until well blended, but not angry.

A typical Cajun Roux is a mixture of equal parts flour and fat cooked together in a hard game to the high heat to medium-brown color is achieved. Roux must be constantly stirred to prevent burning. Some people prefer the Roux spoke with about one-fourth cup more oil than flour. Most often, when Cajun Roux is required, chopped onion and bell pepper is added to Run-brown in color, to stop the cooking process and prevent the temperature from the hot Pie. This stage begins with the preparation of the required course, such as okra or piquant.

Ingredients sauce: 1 cup vegetable oil1 cup all-purpose flower Preparation: Heat oil in heavy Dutch oven or 12-inch skillet over high heat. When oil is hot, add the flour all at once, stir or whisk quickly to combine flour and oil. If needed, use the back of a wooden spoon until smooth any lumps of flour. Stir and whisk constantly, until then, while Roux reaches desired color (between peanut butter and mahogany) and has a nut-like flavor.

Recipe makes scant 1-1/2 cups roux. Recipe Notes: (1) If small black or brown specks appear in the preparation of Run, it was burned and must be rejected. Indefinite article would burn Roux bitter or burnt taste. (2) Roux may be prepared ahead - cover, refrigerate and use within 1 week. (3) To prepare an additional PN for later use, batches can be produced by increasing the oil and flour in equal amounts. (4) Nice stops. (Freeze in 1 cup of up to 6 months.) (5) Warning: Be very careful when mixing and handling of Run during training. At temperatures above 500F, run splashed on the skin will stick and cause serious burn. Preparing authentic Cajun Roux is not difficult once you know how. If you follow the above recipe exactly, you will be able to successfully prepare for the PN are equal, that any well-experienced Cajun chef. Copyright: Janice Faulk Duplets, 2005 Terms and Conditions No part of regulation this article is available for reprint free of charge. Requirements for the publication of this article are: (1) you must leave the article and resource box unedited. (2) You can not change the context of this article, under any circumstances. Paragraph breaks must be preserved in which he made them. (3) If you post this article on the site, you must set any URL in the text and especially in the author's Resource Box as hyperlinks. Courtesy copy of the publication would be appreciated.