Hey Broox, heres the pics I
promised you...those mudbugs
were DAMN tasty!!! Thanks for
Everything. I will DEFENITELY use Authentic Louisiana Seafood again
to place my seafood orders!
YOU CAN POST THAT!!t!
Raul
Ft.Lauderdale, FL
|
Hosting |
|
|
Home > Recipes > How to Make a Roux
|
| |
|
What You Do:
- Usually people say half flour and half oil– I say ¼ less oil to flour – 1 cup of flour to ¾ cup of oil
- Before you start – chop 1 cup of onions, 1 cup celery, ½ cup of green bell pepper & 4 cloves of garlic
- In a heavy iron pot mix flour and oil on a low heat. Once flour & oil are mixed
thoroughly turn up heat to medium. (Remember if you burn the roux you have to start over)
- Cook until the roux is medium to dark brown (looks like milk chocolate to a dark chocolate brown) This is a personal thing but the darker the roux the more intense the flavor.
- Once the roux is the color you desire remove from heat and add all the
vegetables immediately – this will stop the roux from cooking
- you must continue to stir until you feel the cooking process has stopped. Once the roux has stopped cooking add your warm stock – vegetable, seafood, chicken or beef.
|
| |
|
|
|
|
