Roux My grandmother, Ruby Fayard, taught me how to make a proper Roux when I was a young girl. I'd stand at the stove in our seafood market and stir until I thought my arm would fall off! I saw this article posted on a Cajun blog and it is pretty much the same way I was taught. I thought I'd share for anyone who dares... http://acadianatable.com/first-you-make-a-roux/ Recipe by: George Graham - AcadianaTable.com Ingredients 3 cups all-purpose flour 3 cups oil Instructions A Cajun roux starts out in a large cast iron pot on medium heat. With no distractions and approximately one hour of time at your disposal, begin by adding the flour and oil. With a long-handled wooden spoon, begin to stir. Constant stirring and moving the flour around the bottom of the pot is the key to browning the flour evenly to prevent burning. This early stage will go slowly as you begin to see the white flour take on a beige and then a tan color. Continue stirrin...
Welcome to my "recipe box." In lieu of an actual recipe box, I save all of my family recipes here so I can always find them (And, share them). Some are long time family recipes passed on from past generations and others are just favorites snatched from other sources as noted. They include a wide variety of recipes typical of Mississippi Coast Southern food.