INGREDIENTS

INSTRUCTIONS

The success of many Cajun and Creole recipes depends upon the proper
execution of making a roux (pronouced "roo")! Roux, a French word
translated as "reddish brown", is the basis of many traditional
Louisiana recipes. It is worth the time to learn how to do this
properly. Its directions are deceptively simple. If you burn the  roux,
THROW IT AWAY, wash the pan, and start over. A burned roux will  ruin
the taste of the entire dish.  The three main categories of roux are
light roux (often referred to  as a "blond" roux), dark roux (a deep
brown color), and a medium roux  (golden brown). Each different color
is attained by how long you cook  it. You will develop certain
preferences for the darkness of the roux  and often the recipes will
call for a light or dark roux.  BASIC DIRECTIONS FOR CREATING A ROUX:
In a frying pan (a cast iron  skillet works the best), melt 1/2 cup of
shortening or use 1/2 cup of  cooking oil. For a truly authentic and
full bodied flavor, make your  roux with fresh bacon grease (on those
occasions when arteries don't  matter so much!). After melting the
shortening or grease, slowly add  1/2 cup of flour. Stir the mixture
until it is smooth and creamy and  continue cooking and stirring over a
medium high heat for five  minutes. Reduce the heat to medium and
continue cooking, stirring to  keep from sticking. For a light roux,
heat about 10 minutes more; for  a darker roux, about 15 minutes. The
rich reddish brown color is  easily recognizable. If you have pan
drippings from a roast or other  meat, add it in and keep cooking.
When a recipe calls for making a roux, the 1/2 cup of flour to 1/2  cup
of shortening is a good starter for the roux. Oftentimes, though,  you
will want to make a little more roux and add it to the dish if it  is
not thickening up as you would wish. The making of the roux and  Cajun
cooking in general is a "practice makes perfect" art. Recipes  are
considered by the seasoned Cajun cook to simply be guidelines to
orchestrating a highly personalized gastronomic rhapsody.  (c)
copyright, Samantha Kaye, "My Dead Daddy's Cajun Recipes", 6/94  Posted
to recipelu-digest Volume 01 Number 406 by molony  <molony@scsn.net> on
Dec 27, 1997

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1154
Calories From Fat: 931
Total Fat: 103.3g
Cholesterol: 98.1mg
Sodium: 156.1mg
Potassium: 66.9mg
Carbohydrates: 47.7g
Fiber: 1.7g
Sugar: <1g
Protein: 6.5g