Ok, so if you want to cook anything Cajun, you need to know how to make a roux. If you live in Louisiana, there are a few pre-made brands that are pretty good. I've used them in a pinch, when I just don't have time, or I'm being lazy. Usually the latter. But it's pretty easy to make, just a little time consuming.
What you need is:
- 1/2 cup of flour
- 1/2 cup of cooking oil (not olive oil or you can use butter)
Pretty short list. First add your oil to the bottom of a heavy bottomed pot. Cast iron works the best.
Heat it over medium to low heat. Then add in your flour.
And start stirring. You are going to have to keep stirring until it's the color you want, so prepare to be at the stove for 30 to 40 minutes.
This is after about 2 to 3 minutes of stirring.
About 5 minutes in.
15 minutes. Here you'll have a blonde roux.
25 minutes. It should be a light brown roux at this point.
35 to 40 minutes. Here is where you'll have your dark brown roux.
Transfer it to another pot or skillet to cool, if you leave it in the original pot, it will continue to cook, and burn. It will thicken up as it sits.