INGREDIENTS

INSTRUCTIONS

Just got back from the Disney Institute again and as always, I had a
marvelous time. You guys have got to go! I took: Imagineering!, Radio
Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation
Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.
Taste of the World: Bayou: The Taste of the World class focuses on a
specific cultures recipes. This time we try Cajun and Creole recipes from
the Louisiana area. We distinguished the difference between Cajun and
Creole foods as well as discovered origins of other native recipes. The
class started of with a blackening demonstration followed by samples of
blackened catfish. YUMMY! Hold on to your taste buds!
In heavy bottomed sauce pan or pot, melt the butter or oil until it just
begins to bubble. If using oil, allow the oil to get hot so that a drop of
water spatters when dropped in the pot.
Stir in flour until a smooth paste has been formed.
Additional flour may be added if the mixture is too "loose".
Reduce heat and continue to cook the "roux" (pronounced: roo) until it
begins to turn golden brown and gives off a nutty aroma.
Place the entire pot into the oven and bake the roux until the color has
turned a chocolate brown. This may take some time and you MUST stir from
time to time.
USE EXTREME CAUTION for this product will burn very easily.
Allow to cool and utilize for GUMBO!
Posted to EAT-L Digest 16 Dec 96
From:    TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>
Date:    Tue, 17 Dec 1996 14:02:41 -0500

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