Cajun Baked Roux Food

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.

TRADITIONAL CAJUN ROUX

Steps:

• Use in your favorite Cajun recipe and enjoy.

CAJUN CHILI (ROUX BASED)

Steps:

• Make brown roux (careful not to burn) with oil and flour, stirring constantly.
• Add onion, bell pepper, and garlic. Saute about 3 minutes.
• Add ground beef and cook until browned, breaking up chunks.
• Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy.
• Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid.
• If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time.
• Top individual servings with cheddar cheese and sprinkle with sliced green onions.

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.

ROUX FOR CAJUN DISHES THE EASY, FAT-FREE WAY

Steps:

• Preheat your oven to 400F.
• Place flour and spread evenly in a large diameter cast iron skillet or other oven-safe, heavy pan
• Place in the center of the preheated oven.
• Bake for 60 to 70 minutes stirring every 15 minutes at first (I use a wisk or flat spatula).
• After color develops on the flour, stir every 10 minutes or more often if near the end of the cook.
• For a dark roux, the flour will be a dar tan. To judge color as you would with an oil-based roux, place a very small amount of browned flour in a few drops of water and press with the back of a spoon. The sample will be the color of the roux when added to a dish and for the time given will be a mahogony color.