How Much Roux To Use?
When making a 2-2 gallon pot of gumbo, I normally use about half a pint jar of roux. That comes out to about a cup (8ozs) in 2-2 gallons of water. You can put cool roux in the fridge and keep it a long time. I like to put mine into pint (16oz) jars like a canning jar or small clean mayonniase jar. It keeps a long time. Put the jars in the fridge and you’ll be roux ready. Authentic Creole Recipes Creoleman Recipes Roux – it all starts here Just like water is necessary for life, Roux is necessary for Creole cooking. Roux is used to thicken and flavor the Creole stews, gumbos, and sauces. Making roux can sometimes turn into a mini social event in itself. Friends will often come over and visit with you while you’re making a roux. Put some Zydeco music on the box and open the windows. A couple of cold beers and a Cuban Cigar later the roux is done and the party is just starting. Creole life is a good life. Making Roux Ingredients and Tools: • Oil or Lard • Flour • Heavy skillet or saucepan
