Note: This post was written early December, before wedding, Christmas, and New Year and birthday exctiement began. Excuse my recent whinning on this blog. Contentment (obviously) is a good virtue for me to strive for...and I'm beginning to feel the stirrings of it, or really the settling, peacefulness that contentment brings. And a small change has occurred since early December: Jonah sits on his own, so the Bumbo has been stowed away. Yippee!
So here is How to Make a Roux*!
I'm here on the sofa with a belly of dark chocolate and a glass of wine by my side. It's WAY too late for me to be up and Tyler is on retreat so I'm single parenting all weekend (three cheers to all of you single parents). Which means: I NEED SLEEP. But I seriously need some time to do what I want, when I want without precious little people up in my grill. I love you my sweet babies, but you are babies, thus you are needy, and thus I digress.
Ok. Gosh. I am so selfish. Did you catch that "what I want, when I want." Lord help me! Help me to embrace selflessness!
In the meantime, how about cooking up a roux? Oh but you aren't cooking a gumbo? No worries! You could do an etoufee instead! But really, it's gumbo weather my friends!
But this is about roux. Homemade roux. Thank you Kary for revolutionizing the life of modern-day Cajun folk, but this girl has never, repeat, never bought roux and for that I raise my glass of wine and take a sip.
So this is really how my momma taught me. No lie. I have pics! Here we go!
This is a roux for four servings.
Stuff you need:
- Butter (or oil, but do butter, its just so delicious) 1/2 stick
- Flour 1/2 cup
- Diced onions one large/two small
- Diced bell pepper one (i also use a sweet variety found at our famer's market 3/$1 and those work great)
- Diced celery one stalk
- 1/2 cup measuring cup
- 1/4 teaspoon
- 1/2 teaspoon
- 1 teaspoon
- Pot (preferably cast iron, but hey, whatever is in that cabinet is perfect!)
- Spatula or Roux Spoon (no lie, they make these, but I'm content with my little wooden spatula that I was given freeeeeeeeee!)
- Black Pepper (fresh cracked if possible - watch the grocery stores grinders go on sale now and again!)
- Cayenne Pepper
- OR a Cajun/Creole seasoning blend rather than seasoning with individuals
|First you put your super cute baby in a comfy spot with something to gnaw on. Thank you Lamaze toy.|
|Second, melt half a stick of butter over low heat and then add 1/2 cup of flour. Start browning over medium-high (but more medium than high) heat and at this point get ready to focus.|
|Onions stirred into roux - looking yummy!|
|After adding onions and water, add bell peppers and stir.|
|Add celery to complete the Cajun cooking trinity. Apparently, the France-French trinity (miripoix) is onions, celery and carrots (this knowledge a courtesy of Auntie Leila; click this sentence to visit her roux making). What a neat difference! Somewhere between here and there the carrots were swapped for bell peppers. |
*Different people in different places and even in our city may make their roux differently, but this is how I learned!
Tomorrow I will be posting a kingcake recipe that is a blending of my mom's recipe and my own.
Come back! You've gotta try this before Ash Wednesday!!!
|So this is Jonah sitting...but then he fell backwards pretty pronto-ific!|
|And after we wiped tears we settled him with his Boppy pillow and all was well!|