Roux

Roux is used to thicken gumbos, sauces, étouffées or stews, and in the case of a darker roux to flavor the dish as well. Dark roux has more flavor, a wonderful roasted nutty flavor, but tends to have less thickening power.

Roux is a mixture of flour and fat, usually butter or oil. You can use vegetable oil, or oil from cooking your prepared meat. The proportion is roughly 1:1. There are three basic types of roux: light (or what the Cajuns call "blond"), medium (or "peanut butter" colored), and dark. Use your eyes and nose; if it's gone over to being burned you can smell it. It's like the difference between really dark toast and burnt toast. You also have to take it off the heat slightly before the roux gets to the color you want, because the residual heat in the pan (particularly if it's cast iron) will continue to cook the roux. This is why it's a good idea to add your "trinity" (onion, celery, bell pepper) to the roux before it gets to your desired color, because that'll help slow the cooking process.

Directions:

In a heavy pan, preferably a cast iron skillet, add the oil and heat over high heat. Lower the heat, and add the flour and CONSTANTLY whisk until the roux is a dark reddish-brown, almost black (this may take about 20 minutes). Almost as important as the color, is the smell. This takes practice, but really very easy. BE CAREFUL not to let the roux BURN. If it burns, dump it and start over! When the roux is the right color and smell, add the chopped vegetables and stir. Add the seasoning mix; stirring frquently. Cook for about 10 minutes. Add to stock for gumbos and stews.

See recipe for CHICKEN AND SAUSAGE FILE' GUMBO