Best Tony Chacheres Basic Roux Recipes

TONY CHACHERE'S BASIC ROUX

Steps:

• 1. Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot and set aside. If roux remains in the pot, it will continue to cook and get too dark.
• 2. Always use warm water to dissolve the roux.
• 3. While you're at it, make more than enough as it keeps well in or out of the refrigerator.

BASIC ROUX

Steps:

• To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
• It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
• Butter is the most commonly used form of fat.
• Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
• Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
• Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
• For example, butter contains a small amount of water.
• However, bacon fat, which has been perfectly rendered, contains no water.
• Within these variables there are varying levels of consistencies.
• If your roux is too thin, add a small amount of flour.
• If it is too thick, add a small amount of fat to thin it out.
• When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
• As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
• Then heat the entire mixture until it comes to a simmer.
• This process will keep the roux from creating lumps.
• Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.

TONY CHACHERE'S CREOLE SEASONING (COPYCAT)

Steps:

• COMBINE all ingredients in a resealable container (1/4 cup fine sea salt, 1 teaspoon cornstarch, 5 teaspoons cayenne pepper, 5 teaspoons garlic salt, 4 teaspoons ground black pepper, 1 tablespoon seasoned chili powder, 2 1/2 teaspoons celery salt, 2 teaspoons ground mustard, 1 1/2 teaspoons ground basil, 1 1/2 teaspoons ground sage, 1 teaspoon onion salt, 1/2 teaspoon ground oregano, 1/2 teaspoon ground thyme).
• SEAL the container.
• SHAKE until thoroughly blended.
• STORE tightly sealed in a cool, dry place away from light and moisture.
• USE measure for measure in place of Tony Chachere's Creole Seasoning and enjoy.

MICROWAVE ROUX

Steps:

• Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
• Microwave uncovered on high for 6-7 minutes.
• Stir at 6 minutes with a wooden spoon--roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews.
• The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.
• When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.
• Stir and return to microwave.
• Sauté on high for 2 minutes.
• You should now have about 3 3/4 cup of roux.
• If any oil has risen to the top, you can pour this off.
• Slowly, add enough hot water to bring the roux to the 4 cup mark.
• Stir and you will have a smooth, dark roux in only 12 minutes!
• Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!