- 21. BAKE-A-ROUX
- Mix together in a ... degrees for 1 1/2 to 2 hours or more ... in refrigerator for future use.
Ingredients: 2 (flour .. oil)
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- 22. BAKED ROUX
- Select a thick pot, ... degrees for 1 1/2 to 2 hours, stirring about ... future use (it will keep).
Ingredients: 2 (flour .. oil)
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- 23. OVEN ROUX
- Preheat oven to 350 degrees. Mix ingredients ... a cool place until needed.
Ingredients: 2
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- 24. ROUX (FOR ANY KIND OF GUMBO)
- In a heavy pot ... salt and pepper. Bring to a complete boil for ... your favorite seafood to make whatever gumbo you prefer. ... rice. Sprinkle with file powder.
Ingredients: 9 (celery .. flour .. oil .. onion ...)
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- 25. ROUX FOR GRAVIES AND SAUCES
- Melt butter, bacon drippings ... dark brown (careful not to burn). Add broth/stock to make gravies and sauces.
Ingredients: 2 (flour ...)
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- 26. ROUX PEAS & RICE
- Cook butter and flour until light brown. Add onion, cook until clear. Add juice from peas. Add garlic powder, parsley, a little water, Kitchen ...
Ingredients: 9 (bouquet .. flour .. peas .. rice ...)
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- 27. ROUX
- Heat oil on medium ... brown. You may have to reduce heat to low ... and store in refrigerator. Makes 1 quart. Great for Cajun Gumbo or Cajun stew.
Ingredients: 4 (flour .. oil .. pot .. salt)
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- 28. STOVE TOP ROUX FOR CREOLE GUMBO
- Put oil into thick iron pot over medium heat. When hot, stir in flour and continue to stir until a deep brown color, about 30 to 40 minutes.
Ingredients: 2 (flour .. oil)
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- 29. GUMBO
- In a large Dutch ... Wash shrimp and add to pot; boil for 2 ... a saucepan, warm the roux; strain shrimp stock ... Serves 6 to 8. .M
Ingredients: 18 (crabmeat .. juice .. leaves .. parsley .. rice ...)
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- 30. SUPER BOWL CHICKEN AND ANDOUILLE SAUSAGE GUMBO
- 1. For roux, mix flour and ... until limp, about 10 to 15 minutes. Stir in ... a dollop of cooked rice.
Ingredients: 26 (basil .. breasts .. celery .. flour .. garlic .. leaves ...)
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