First, Make a Roux
If you own a Cajun cookbook, you may have noticed that virtually every recipe begins with this step. If you can’t make a Roux, you can’t cook Cajun. The recipe for Roux (if you can find one) is always fairly vague – “Put some flour and oil in a pot and heat until the color changes to brown.” How much flour? How much oil? How much heat? What shade of brown? All of these questions are, as we learned in engineering school, “left as an exercise for the … Read More → "First, Make a Roux"