A roux is the start for many epic dishes that will make you famous in your circle of friends.
It also happens to be the key to a few recipes I will be sharing in the coming days to make you the star of your hunting or fishing camp or your next wild game dinner.
Roux Rhymes with Shoe
This roux recipe is simple enough to prepare in the field or you can prepare ahead and take it with you. I always keep roux handy in the refrigerator to thicken a stew or a gravy or to have a quick start when I need a dish in a hurry.
It is, of course, a staple ingredient in many famous Cajun dishes.
Why Do You Care?
The roux is THE secret to epic dishes such as gumbo, etouffee, and jambalaya. These dishes were created specifically to bring out the best of wild game. If you master the roux then you are never short of ideas of what to do with that day’s catch or kill.
Simple Roux Recipe
I’m here to tell you how to make a fool-proof roux in your oven and get it just as dark as any Cajun chef. In most cases, the darker the roux, the better the result.
- Pot Holders
- Pyrex Baking Dish
- 1½ Cups of Oil
- 2 Cups of Plain Flour
Place flour and oil in baking dish, stir with whisk until no lumps are left. Bake in preheated 350-degree oven for 30 minutes.
If the roux is not dark enough for you, stir it well and return to the oven for 30 minutes.
Repeat this process until you have the color roux you want.
The glass dish and oven all but eliminate burning the roux but I do warn you; if the roux sticks to the pan, it’s probably burnt and has to be discarded.
Also, if a roux has black flakes, it is burned and cannot be restored. Do not waste your dinner with a burned roux.
Watch for recipes in the coming days that incorporate a roux to make you the star of your kitchen.
All photos by Kelly Mitchell