Baked Roux Food

OVEN-COOKED DARK ROUX

Steps:

• Preheat the oven to 350 F.
• In a heavy iron skillet or Dutch oven, combine the flour and oil; whisk until the mixture is smooth and lump free.
• Place the pan with the roux in the oven for approximately 2 to 2 1/2 hours, stirring it thoroughly every 20 minutes until the roux is the desired color: light, medium, or dark.

SHRIMP GUMBO

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

CAJUN BAKED ROUX

Steps:

• Thoroughly mix together the flour and the oil in a heavy Dutch oven.
• Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
• Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
• When it is cool, store in jars in the refrigerator for future use.

BAKED ROUX

Steps:

• Mix the flour and oil in an iron skillet or heavy oven proof container.
• I use a cast iron dutch oven.
• Bake in a preheated 400 degree oven for 1 1/2 to 2 hours, STIRRING EVERY 15 MINUTES with a whisk.
• The color determines the doneness.
• Cool before storing.
• You must stir every 15 minutes or it will burn.
• In my oven 1 1/2 hours is perfect.
• After removing from the oven, stir again and stir every few minutes until it cools and quits browning.

BASIC ROUX

Steps:

• Use equal amounts.
• Melt margarine in saucepan over medium heat.
• When melted add flour all at once.
• Cook and stir over medium heat for 5 minutes.

BASIC ROUX

Steps:

• To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
• It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
• Butter is the most commonly used form of fat.
• Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
• Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
• Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
• For example, butter contains a small amount of water.
• However, bacon fat, which has been perfectly rendered, contains no water.
• Within these variables there are varying levels of consistencies.
• If your roux is too thin, add a small amount of flour.
• If it is too thick, add a small amount of fat to thin it out.
• When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
• As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
• Then heat the entire mixture until it comes to a simmer.
• This process will keep the roux from creating lumps.
• Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.