Many Cajun recipes begin with “First you make a roux”: crawfish étouffée, gumbos of all kinds, jambalaya. Roux is sort of the Cajun equivalent of white sauce–flour browned in oil until it is just this side of burned. Roux is essential. The thing is, everyone makes their roux differently. I make it the way my [...]
Published on March 11, 2013 00:14