Tony Chacheres Basic Roux Food

TONY CHACHERE'S BASIC CREAM SAUCE

Steps:

• 1. Melt margarine in a saucepan over medium heat. Add flour, stir well and add cream (slowly) while stirring. Continue stirring until you get a thick sauce.
• 2. To this sauce you can add mushrooms, shrimp, crab meat, grated cheese, white wine, lemon juice, egg yolks or any combination of these.

TONY CHACHERE'S BASIC ROUX

Steps:

• 1. Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot and set aside. If roux remains in the pot, it will continue to cook and get too dark.
• 2. Always use warm water to dissolve the roux.
• 3. While you're at it, make more than enough as it keeps well in or out of the refrigerator.

TONY CHACHERE'S BASIC BROWN SAUCE

Steps:

• 1. Use pan drippings (remove excess fat) of meat or game. To this add green onions, parsley and enough flour and water to thicken. Cook about 5 minutes. If desired, add mushrooms. If you like gravy on the sweet side, add 1 tablespoon currant jelly.

TONY CHACHERE'S CREOLE SEASONING (COPYCAT)

Steps:

• COMBINE all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).
• SEAL the container.
• SHAKE until thoroughly blended.
• STORE tightly sealed in a cool, dry place away from light and moisture.
• USE measure for measure in place of Tony Chachere's Creole Seasoning and enjoy.