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How To Make Cajun Roux


Roux is a thickening agent used in Cajun cooking.



  1. In a large cast iron skillet, heat the oil over high heat until it begins to smoke (about 4 minutes).
  2. With a long handled metal whisk, gradually mix in flour, stirring until smooth. Continue cooking, whisking constantly until roux is a dark red brown, about 3 to 5 minutes. (Be careful not to let it scorch in the pan or splash on your skin.) Remove from heat and use as needed.

Extra roux may be kept in the refrigerator indefinitely.

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