Gravies and Rouxs (3 recipes)

Roux /ˈruː/ (also rue) is a mixture created by cooking wheat flour and fat(traditionally butter) as the thickening agent. Clarified butter, vegetable oils, bacon drippings or lard are commonly used fats. It is used as a thickener for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and is dark brown in color, which lends much richness of flavor, albeit less thickening power.

Gravies and Rouxs Recipes

Andouille Smoked Sausage in Red Gravy

Andouille Smoked Sausage in Red Gravy

 

For sausage lovers this is really a good dish. I would prefer to serve it over brown rice, but if white rice is your choice it's okay.  Also this sausage recipe can be served over pasta.

-Sweet Mama

Category:  Cajun, Pork, Gravies and Rouxs

Dry Roux

Dry Roux

 

When I'm preparing my roux I the oil and let it get hot and then I start stirring in my flower and I keep staring it in until the oil is incorporated into the flour.  

When it starts to just get brow

Category:  Cajun, Gravies and Rouxs

Roux (Brown or White)

Roux (Brown or White)

 

Personally I think the oven method is the lazy method. There is nothing more rewarding than standing over the hot stove stirring that roux and watching the colors change and smelling it in its differe

Category:  Creole, Gravies and Rouxs, Baked