|100 Great Salad Dressings|
|by Sally Griffiths|
A hundred sensational international dressings for any type of salad, hot or cold, from Anchovy Mayonnaise to Green Herb Vinaigrette.
Results 1 - 10 of 26 for cajun roux
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1. For roux, mix flour ... and half the Cajun Magic spice mixture. ... if needed to thin to desired consistency. Serve hot with a dollop of cooked rice.
Cover bottom of ... stringing. Stir the roux into the vegetables ... minute intervals. Stir every 2 minutes until dark brown, approximately 10-15 minutes.
Melt butter, add ... low flame until roux is a light ... minutes. Add milk and continue to cook on low flame for 15 minutes. Add salt and pepper to taste.
Melt butter in ... make and add roux. Heat oil ... in shrimp and chicken. Cover, remove from heat, let sit 15 minutes. Serve over hot rice. Makes 9 cups.
All vegetables should be chopped very fine. ROUX: In a ... goes well with gumbo. Fish, shrimp, crab and oysters can be substituted for chicken and sausage.
Add roux, onions, and ... and add, also add your potatoes. Cook on medium heat until meat is tender. Stir occasionally to avoid sticking. Serve over rice.
Combine first 7 ... Sprinkle Tony's instant roux mix and stir ... desired. Taste for seasonings and correct. Serve with hot boiled rice and crispy French bread.
Add water to ... once boiling, add roux. Stir until ... bowls over rice. Refrigerate the remaining and reheat for a better taste the second time around.
Boil vegetables in ... done). Make a roux with 3/4 cups ... approx another 30 minutes (check shrimp, if done quit cooking). Serve over rice. Serves 12-15.
In large skillet, ... not to burn. Roux may be refrigerated ... gumbo, wait to add meat until last hour). Cook on medium heat. Use file to taste if desired.
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