Southern Cuisine - September

The type of roux used in Cajun cooking is indeed important and can significantly impact the flavor, texture, and overall character of many Cajun and ethnic dishes. Roux is a mixture of equal parts flour and fat (traditionally, oil or butter) that serves as a thickening agent for sauces, stews, and gumbo in Cajun cuisine.

In Cajun cooking, there are generally three main types of roux, classified based on their color and flavor:

1. White Roux: This is the lightest and has the shortest cooking time. It is made by cooking the flour and fat together just until it's combined and has a pale, creamy color. White roux has a subtle flavor and is used for dishes that require a thickening agent but without adding too much color or distinct flavor.

2. Blonde Roux: Slightly darker than white roux, blonde roux is cooked a bit longer until it develops a golden color. It has a slightly nutty aroma and flavor and is commonly used in dishes like étouffée or cream-based soups.

3. Brown Roux: This is the darkest and richest of the roux varieties. It is cooked for a longer time until it turns a deep, rich brown color. Brown roux has a more pronounced nutty and toasted flavor and is a key component in classic Cajun dishes like gumbo and jambalaya.

The choice of roux depends on the specific dish being prepared and the desired flavor profile. For example, gumbo, which is a staple in Cajun cuisine, typically calls for a dark brown roux as it adds a distinct nutty flavor and deepens the color of the dish. Conversely, a delicate seafood bisque might use a light blonde roux to provide a smooth texture without overwhelming the delicate flavors of the seafood.

Overall, the type of roux used in Cajun cooking is an essential element that contributes to the overall taste and texture of the dish, making it a crucial technique in this rich and flavorful cuisine.

The following recipe for roux comes from Alton Brown and is my preferred method to make a roux. Remember that the first line in a many Cajun recipes is “first you make the roux.”

Shrimp, Sausage and Okra Gumbo

Ingredients

6 tablespoons butter

2 cups finely chopped onion

2 cups finely chopped green bell pepper

2 cups finely chopped celery

5 garlic cloves, minced

1 ½ teaspoons dried thyme

1 ½ teaspoons kosher salt 1 teaspoon freshly ground black pepper

3 (14.5-oz.) cans diced tomatoes

2 cups fresh cut okra

1 (32-oz.) container chicken broth

2 bay leaves

2 pounds unpeeled, medium-size raw shrimp, peeled and deveined

1 pound Conecuh Sausage cut in to coin size pieces

Sprinkle Creole seasoning like Tony Chachere's to taste

Hot cooked rice

Amount of roux needed for thickening made from Alton Brown's recipe.

Step One

Directions

In a separate skillet cook sausage, drain and set aside.

Step two

Directions

Melt butter in a large dutch oven over medium heat. Add onion and next

three ingredients, and saute for 15 minutes or until vegetables are

tender. Stir in the thyme, salt and pepper, cook 1 to 2 minutes.

Stir in Roux as needed for thickening and mix well.

Stir in tomatoes, okra, broth and bay leaves.

Step three

Directions

Bring to a boil over medium-high heat;cover, reduce heat to low,

simmer 30 minutes. Add cooked sausage, shrimp and creole seasoning.

Cook 3 to 5 minutes or just until the shrimp turns pink. Remove and

discard the bay leaves. Serve over rice and with crusty bread.

If you like your gumbo spicy, you will like a smooth flavorful creamy

soup. Many home gardens will have this vegetable growing and will have

plenty to make this soup.

One can not think well, love well, sleep well, if one has not dined well.

BROWN ROUX

From Alton Brown

Directions Brown Roux

Put the 1 stick of melted butter and ½ cup flour into a cast-iron skillet and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake at 350 degrees for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

Now that you have the roux, you are ready for the gumbo.

Shrimp, Sausage and Okra Gumbo

Ingredients

6 tablespoons butter

2 cups finely chopped onion

2 cups finely chopped green bell pepper

2 cups finely chopped celery

5 garlic cloves, minced

1 ½ teaspoons dried thyme

1 ½ teaspoons kosher salt 1 teaspoon freshly ground black pepper

3 (14.5-oz.) cans diced tomatoes

2 cups fresh cut okra

1 (32-oz.) container chicken broth

2 bay leaves

2 pounds unpeeled, medium-size raw shrimp, peeled and deveined

1 pound Conecuh Sausage cut in to coin size pieces

Sprinkle Creole seasoning like Tony Chachere's to taste

Hot cooked rice

Amount of roux needed for thickening made from Alton Brown's recipe.

Step One

Directions

In a separate skillet cook sausage, drain and set aside.

Step two

Directions

Melt butter in a large dutch oven over medium heat. Add onion and next three ingredients, and saute for 15 minutes or until vegetables are tender. Stir in the thyme, salt and pepper, cook 1 to 2 minutes.

Stir in Roux as needed for thickening and mix well.

Stir in tomatoes, okra, broth and bay leaves.

Step three

Directions

Bring to a boil over medium-high heat;cover, reduce heat to low, simmer 30 minutes. Add cooked sausage, shrimp and creole seasoning. Cook 3 to 5 minutes or just until the shrimp turns pink. Remove and discard the bay leaves. Serve over rice and with crusty bread.

If you like your gumbo spicy, you will like a smooth flavorful creamy soup. Many home gardens will have this vegetable growing and will have plenty to make this soup.

ZUCCHINI SOUP

Serves 8-10

Ingredients

4 cups sliced zucchini

4 cups chicken broth

1 bunch green onions, chopped

1 teaspoon salt

1 tsp pepper

2 (8-oz.) pkgs. Cream cheese

1 tablespoon dill or more to taste

Directions

Cook first five ingredients until tender; add cream cheese and dill. Place in blender and mix until smooth. Serve cold.