Roux for Cajun Dishes the Easy, Fat-Free Way
I've made oil-less roux for years by browning flour in an iron skillet on top of the stove. That's about 20 minutes of constant stirring. This oven method is much easier and still creates that dark, parched flavor roux brings to cajun dishes like gumbo. Zaar will not accept 1 ingredient recipes, so I've added pepper. Skip the pepper.
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DIRECTIONS
- Preheat your oven to 400F.
- Place flour and spread evenly in a large diameter cast iron skillet or other oven-safe, heavy pan
- Place in the center of the preheated oven.
- Bake for 60 to 70 minutes stirring every 15 minutes at first (I use a wisk or flat spatula).
- After color develops on the flour, stir every 10 minutes or more often if near the end of the cook.
- For a dark roux, the flour will be a dar tan. To judge color as you would with an oil-based roux, place a very small amount of browned flour in a few drops of water and press with the back of a spoon. The sample will be the color of the roux when added to a dish and for the time given will be a mahogony color.
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