Fleur de Lis

Fleur de Lis

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Friday, July 1, 2016

First you make a roux........


The first step for any delicious gumbo is the roux. Okay, maybe the second step. You definitely want a rich stock. But this blog post is about the roux. 

For starters, a cast iron skillet is the way to go. It's heavy, retains heat well and heats evenly. A dear friend gave me a "roux spoon" made specially to stir the roux while it browns. It has a slanted end, which fits the curves of a skillet perfectly.

Next, you will need equal parts of flour and oil. I use peanut oil and for this batch I used 1 cup oil / 1 cup flour.

Have your vegetables chopped and ready to add to the roux at the perfect moment because once you start making your roux, you MUST NOT stop stirring or let your attention wander. If you let is stick or scorch you will have to dump that batch and begin again.

Add the oil to the skillet, over medium high heat and let it heat until it shimmers. Add the flour all at once and whisk to combine to remove the lumps. Lower the heat to medium and now you stir.........

After 5 minutes.....


and then you stir some more.......


 la, de, da, de, da.....more stirring......


And I believe this pot of golden brown goodness is ready!


Adding the vegetables all at once, cools the roux enough to keep it from scorching, but it's so hot, it immediately begins to cook and soften the onions, celery, and green bell peppers.

Please be very careful when stirring and when the vegetables are added. If the roux splatters on you, it will burn!!!



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