Roux, a mixture of flour and oil or drippings browned slowly over medium heat until the desired color is achieved. A basic component in many cuisines. A starter for many Cajun and Creole dishes, such as gumbo, oyster stew, crawfish bisque, turtle soup, grillades etc. The roux contributes color, body and a nutty flavor. The photos and descriptions below are from Chef Paul Prudhomme's Louisiana Kitchen.
|Used most often in sauces and gravies for heavier dark meats such as beef, venison, and other game; also for dark-meat food such as wild duck and geese. This is the one roux that is not made over very high heat.||Used instead of light-brown roux when a somewhat stronger, deeper and nuttier roux flavor is desired.||Used for light, sweet meats such as domesticated fowl and rabbit, pork, veal, and seafoods. You may also use it for gumbo.||Used when you want a stronger flavor than dark red-brown roux gives. It takes practice to make a black roux without burning it, but it's really the right color roux for a gumbo.|