“We think every good blogger could use a roux spoon to help when a ladle just is not enough!” – Lyn Hallaron and Rachel Avery from the New Orleans Convention and Visitors Bureau.
Being from the Midwest I can’t say I know a whole lot about Cajun and Creole Cuisine, but after receiving The Cajun Roux Spoon as a gift from the New Orleans Convention and Visitors Bureau, I knew it was about time I got my hands dirty in some southern cooking!
Making roux was actually one of the first techniques I had learned in school. Since roux is foundation of most French sauces, the basic technique was required to be mastered in the first few weeks. It’s simply a combination of fat and flour in a heavy pot, stirring constantly until it hits the level of color you prefer! Little did I know, that there was an amazing tool called a Roux Spoon! The flat edge allows you to scrape evenly along the bottom and into the corners of the pan, preventing any of the mixture from burning.
Roux has laid the groundwork for most of the southern cuisine flavors, including Gumbo! Let’s be honest, majority of southern dishes are either smothered in sauce or turned into some sort of seafood stew. Roux plays a huge part in making those dishes thick, savory, and just plain delicious!
Thank you to Rachel and Lyn for supporting The Local Ladle and for the fabulous Cajun Roux Spoon! I will have to make my way down to New Orleans soon to try out the real authentic Louisiana flavors!
New Orleans Gumbo
Prep time- 15 minutes
Cook Time- 1 hour
- 1 ½ tablespoons Cajun Seasoning
- ½ cup of canola oil
- 1 cup of all-purpose flour
- 1 large onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 cup of okra
- 2 celery stalks, chopped
- 2 cups of uncooked shrimp
- 4 ounces of andouille sausage, thinly sliced
- 1 bay leaf
- 1 can unsalted diced tomatoes, undrained
- 4 cups fat free, low sodium chicken broth
- 2 garlic cloves
- 1 tablespoon Worcestershire sauce
- 4-5 cups of cooked brown rice (about 2 cups uncooked rice in 2 ½ cups of water, bring to a boil, lower the heat and cover for about 35-40 minutes).
- Hot sauce (optional)
- Pour the oil into a heavy bottom pot or Dutch oven over a medium-low heat. Measure out the flour and add to the oil. Constantly mix with a roux spoon or flat bottom spoon for about 35-40 minutes. The mixture will turn to a dark golden brown when it’s ready!
- Set the roux aside. In a separate pan add a little oil and add the onion, peppers, and celery. Season with salt and pepper. Sauté for about 5 minutes or until the vegetables are tender.
- Add the can of tomatoes, sausage, shrimp, and bay leaf. Allow to cook for about 2 minutes. Gradually add the chicken broth and roux, stirring constantly and bring to a boil. Cover, reduce the heat, and allow to simmer for about 30 minutes.
- Then add the garlic and Worcestershire sauce. Remove the bay leaf. Serve over rice!