American Cooking: Arcadia and Creole: Recipes
| Introductory Notes | |
| Brown Roux | |
| Hollandaise Sauce | |
| Fish Stock | |
| Appetizers | |
| Deep-fried Catfish Appetizers | |
| Crabmeat Crêpes | |
| Stuffed Crabs | |
| Shrimp Remoulade | |
| Soups and Gumbos | |
| Eggs | |
| Shellfish | |
| Shellfish Boil | |
| Boiled Crawfish | |
| Crawfish Pie | |
| Crawfish Étouffée | |
| Crawfish Jambalaya | |
| Shrimp-and-Ham Jambalaya | |
| Shrimp Creole | |
| Stuffed Shrimp | |
| Oyster Pie | |
| Peacemaker (Poor Boy) (OYSTER LOAF SANDWICH) | |
| Crab Chops | |
| Fish | |
| Creole Tartar Sauce | |
| Poultry and Meats | |
| Vegetables, Pickles and Preserves | |
| Breads | |
| Desserts and Candies | |
| Drinks |
Although the term roux is familiar in French cooking, the kind of brown roux used in Louisiana is unique. Flour and fat (actually vegetable oil) are cooked slowly until the mixture is brown and bas a nutlike aroma and taste. This brown roux then serves as the base and thickening agent for bisques, gumbos and other soups, as well as for gravies and stews.
Combine the flour and oil in a heavy 10-inch skillet (preferably cast-iron or enameled iron) and, with a large metal spatula, stir them to a smooth paste. Place the skillet over the lowest possible heat and, stirring constantly; simmer the roux slowly for 45 minutes to an hour.
After 5 minutes or so the mixture will begin to foam and this foaming may continue for as long as 10 minutes. After about half an hour, the roux will begin to darken and have a faintly nutty aroma. Continue to cook slowly, stirring with the spatula, until the roux is a dark rich brown. (During the last 5 minutes or so of cooking, the roux darkens quickly and you may want to lift the pan from the heat periodically to let it cool. Should the roux burn, discard it and make another batch.)
Immediately scrape the contents of the skillet into a small bowl. Let the roux cool to room temperature, then cover with foil or plastic wrap and refrigerate it until ready to use. (It can safely be kept for weeks.)
When it cools the roux will separate and the fat will rise to the surface. Before using the roux, stir it briefly to recombine it. Measure the desired amount into the pan and warm the roux slowly over low heat, stirring constantly. Whether added immediately or not, any liquid that is to be incorporated with the brown roux must be at least lukewarm or the mixture may separate. If it does, beat it together again with a whisk.
Total Calorie: 1182.22
Total Protein: 6.45625
Total Total_Fat: 108.6125
Total Ash: 0.29375
Total Carbohydrate: 47.69375
Total Fiber: 1.6875
Total Sugar: 0.16875
Total Calcium: 0.010455
Total Iron: 0.0035048
Total Magnesium: 0.01375
Total Phosphorus: 0.0675
Total Potassium: 0.067955
Total Sodium: 0.00341
Total Zinc: 0.0004375
Total Copper: 9E-05
Total Manganese: 0.00042625
Total Selenium: 2.11875E-05
Total Vit_C: 0
Total Thiamin: 0.000490625
Total Riboflaven: 0.00030875
Total Niacin: 0.00369
Total Panto_Acid: 0.00027375
Total Vit_B6: 2.75E-05
Total Folate_Tot: 0.114375
Total Folic_Acid: 0.09625
Total Food_Folate: 0.018125
Total Folate_DFE: 0.181875
Total CholineTot: 0
Total Vit_B12: 0
Total Vit_A: 0.00125
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0.000625
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0.049375
Total Vit_E: 0.01564175
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.0652035
Total FA_Sat: 0.015009515
Total FA_Mono: 0.078852255
Total FA_Poly: 0.011622965
Total Cholesterol: 0
Breakdown By Ingredients:
8 tablespoons unsifted all-purpose flour
Number of Grams: 62.5
Total Moisture: 7.45
Total Calorie: 227.5
Protein: 6.45625
Total Fat: 0.6125
Total Ash: 0.29375
Total Carbohydrate: 47.69375
Total Fiber: 1.6875
Total Sugar: 0.16875
Total Calcium: 9.375
Total Iron: 2.9
Total Magnesium: 13.75
Total Phosphorus: 67.5
Total Potassium: 66.875
Total Sodium: 1.25
Total Zinc: 0.4375
Total Copper: 0.09
Total Manganese: 0.42625
Total Seleneium: 21.1875
Total Vit_C: 0
Total Thiamin: 0.490625
Total Riboflavin: 0.30875
Total Niacin: 3.69
Total Panto_Acid: 0.27375
Total Vit_B6: 0.0275
Total Folate_Tot: 114.375
Total Folic_Acid: 96.25
Total Food_Folate: 18.125
Total Folate_DFE: 181.875
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 1.25
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0.625
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 49.375
Total Vit_E: 0.14375
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.1875
Total FA_Sat: 0.096875
Total FA_Mono: 0.054375
Total FA_Poly: 0.258125
Total Cholesterol: 0
8 tablespoons vegetable oil
Number of Grams: 108
Total Moisture: 0
Total Calorie: 954.72
Protein: 0
Total Fat: 108
Total Ash: 0
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 1.08
Total Iron: 0.6048
Total Magnesium: 0
Total Phosphorus: 0
Total Potassium: 1.08
Total Sodium: 2.16
Total Zinc: 0
Total Copper: 0
Total Manganese: 0
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 15.498
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 65.016
Total FA_Sat: 14.91264
Total FA_Mono: 78.79788
Total FA_Poly: 11.36484
Total Cholesterol: 0