Oven-Cooked Cajun Roux
Making a roux doesn't have to be a daunting task! This Oven-Cooked Cajun Roux method takes the stress away, allowing home cooks to create a rich, flavorful roux with minimal effort. This versatile ingredient is the foundation of many Louisiana dishes such as gumbo, jambalaya, and étouffée. Instead of standing over the stovetop for hours, you can prepare this deeply flavorful roux in the oven, stirring occasionally for an even cook. Let the warm, nutty aroma fill your kitchen as you create a base that will elevate your cooking to new heights. This recipe, taken from the cherished Cajun cookbook 'Quelque Chose Piquante' first published in 1966, is a time-saving technique that produces a beautifully dark roux, ready to enhance your culinary creations.
N/A
Servings
500
Calories
2
Ingredients
Ingredients
flour
1 quart (none)
cooking oil
1 pint (none)
Instructions
1
In a heavy-duty Dutch oven, thoroughly combine 1 quart of flour with 1 pint of cooking oil until smooth.
2
Preheat your oven to 400°F (200°C). Place the Dutch oven on the center shelf of the preheated oven.
3
Bake the mixture for 1.5 hours, stirring about every 15 minutes to ensure even browning. If you desire a darker roux, extend the baking time by an additional 15-30 minutes, watching closely to avoid burning.
4
Once your desired color is achieved, carefully remove the Dutch oven from the oven and let it cool to room temperature.
5
Transfer the cooled roux into airtight jars and store in the refrigerator for future cooking endeavors.
Nutrition Information
12.5g
Fat
12.5g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Oven-Cooked Cajun Roux?
Oven-Cooked Cajun Roux is a rich and flavorful base for Louisiana cuisine made by baking a mixture of flour and oil in the oven instead of using the traditional stovetop method.
What are the primary ingredients needed for this roux?
The recipe requires only two main ingredients: 1 quart of flour and 1 pint of cooking oil.
What traditional dishes use this Cajun roux?
This versatile roux is the foundation for classic Louisiana dishes such as gumbo, jambalaya, and étouffée.
What is the recommended oven temperature for cooking the roux?
The oven should be preheated to 400°F (200°C) for the best results.
How long does it take to bake the roux?
The standard baking time is 1.5 hours, though you can extend it by 15 to 30 minutes if you prefer a darker color.
What equipment is best for making oven-cooked roux?
A heavy-duty Dutch oven is recommended to ensure even heat distribution and prevent burning.
How often should I stir the roux while it's in the oven?
You should stir the flour and oil mixture approximately every 15 minutes to ensure even browning.
What is the history behind this recipe?
This method is adapted from the Cajun cookbook 'Quelque Chose Piquante', which was first published in 1966.
How do I store the finished roux?
Once cooled to room temperature, transfer the roux into airtight jars and store them in the refrigerator.
What is the advantage of using an oven versus a stovetop for roux?
Oven-cooking is less labor-intensive and reduces the risk of burning by eliminating the need to stand over a stove for hours.
How do I achieve a darker roux?
To get a darker roux, simply extend the baking time by 15-30 minutes beyond the initial 1.5 hours, watching it closely.
What is the ratio of flour to oil in this recipe?
The ratio used in this recipe is 1 quart of flour to 1 pint of cooking oil.
Can beginners make this roux easily?
Yes, this oven method is specifically designed to take the stress away for home cooks and beginners.
Does the roux have a specific smell while cooking?
As it bakes, the roux produces a warm, nutty aroma that fills the kitchen.
What should the consistency be before putting it in the oven?
You should thoroughly combine the flour and oil in the Dutch oven until the mixture is completely smooth.
Is there any prep work needed for the ingredients?
No special preparation is needed; just ensure the flour and oil are measured correctly.
How many calories are in a serving of this roux?
According to the recipe data, there are approximately 500 calories per serving.
What is the fat content per serving?
The recipe contains approximately 12.5g of fat per serving.
What is the protein content of this roux?
Each serving contains about 12.5g of protein.
What is the carbohydrate content of this roux?
There are approximately 12.5g of carbohydrates per serving.
Where should I place the Dutch oven inside the oven?
The Dutch oven should be placed on the center shelf of the preheated oven for even cooking.
Can I use any type of oil?
Standard cooking oil such as vegetable or canola oil is typically used for roux.
What is the first step of the instructions?
The first step is to thoroughly combine the flour and oil in a heavy-duty Dutch oven until smooth.
How do I know when the roux is finished?
The roux is finished when it reaches your desired color, usually after 1.5 to 2 hours of baking.
Is it important to let the roux cool before storing?
Yes, you must let the roux cool to room temperature before transferring it to jars for refrigeration.
What tags are associated with this recipe?
Common tags include Cajun, roux, oven-cooked, southern cooking, and flavor base.
Does this recipe include salt or sodium?
The provided ingredient list does not include salt, and the sodium content is listed as null.
Is this a large batch recipe?
Yes, using 1 quart of flour and 1 pint of oil creates a substantial amount intended for multiple future uses.
Can I use this roux base for stews?
Yes, it serves as a perfect flavor base for many types of Cajun stews and southern dishes.
What is the final step in the recipe process?
The final step is to store the cooled roux in airtight jars in the refrigerator for future cooking.