Cajun Baked Roux Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

Steps:

• Thoroughly mix together the flour and the oil in a heavy Dutch oven.
• Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
• Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
• When it is cool, store in jars in the refrigerator for future use.

Steps:

• Make brown roux (careful not to burn) with oil and flour, stirring constantly.
• Add onion, bell pepper, and garlic. Saute about 3 minutes.
• Add ground beef and cook until browned, breaking up chunks.
• Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy.
• Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid.
• If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time.
• Top individual servings with cheddar cheese and sprinkle with sliced green onions.

Steps:

• Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth.
• Important to whisk smooth before putting in the microwave oven.
• Cook on HIGH power (100%) 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color.
• Don't burn the roux!
• Please be careful the glass bowl will be extremely HOT.
• Carefully add the onions, bell pepper, and celery to the how roux.
• It will sizzle and the aroma will be fantastic.
• Mix well and cook 3 minutes on HIGH.
• Add the green onions and garlic to the glass bowl.
• Cook 2 more minutes on HIGH.
• Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn.
• The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk.
• Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken.
• When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux.
• Depending on the powers (watts) of your microwave oven (700 to 1000 watts) the roux could start to thicken and brown at 5- 9 minutes.
• Attempt to get the color you like, Med, Dark Med, or Dark.
• The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables).
• You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it!
• Congratulations!
• You have now made authentic Cajun Roux in your microwave Oven.

Steps:

• Mix the flour and oil in an iron skillet or heavy oven proof container.
• I use a cast iron dutch oven.
• Bake in a preheated 400 degree oven for 1 1/2 to 2 hours, STIRRING EVERY 15 MINUTES with a whisk.
• The color determines the doneness.
• Cool before storing.
• You must stir every 15 minutes or it will burn.
• In my oven 1 1/2 hours is perfect.
• After removing from the oven, stir again and stir every few minutes until it cools and quits browning.