Hey everyone. I found this recipe today while checking out cooking schools in New Orleans. I got it from Cresent City Cooking School.
I was taught to make a roux with oil and flour. Some people use butter instead of oil. The butter will make it richer but you’ve got to remember … butter burns quickly.
If you try it out … let me know how you liked it.
Make a one-ingredient roux from flour and save yourself 2/3 of the calories of regular oil-based roux! Here is a recipe from Southern Cuisine Blog:
Ingredients: 2 cups all purpose flour
- Preheat oven to 350 degrees
- Spread flour evenly across the bottom of a 15-inch cast iron skillet
- Bake, stirring occasionally for approximately 1 hour
- Make sure to stir well around the edges of the skillet so the flour does not scorch.
- Cook Flour until the light or dark color is achieved depending on the purpose of the roux. The roux will become darker when liquid is added
- When the desired color is reached, cool on a large cookie sheet, stirring occasionally
- Store in a sealed jar for future use. 1 cup of oil-less roux will thicken 11/2 quarts of stock to a perfect gumbo consistency