We all love the taste of slow-cooked New Orleans dishes, but who has the time to make crawfish etouffée from scratch every day? Thankfully, we have Kevin and his fool-proof kitchen hack to create a dry roux.
Simply take 3-4 cups of all-purpose flour and pour onto a cookie sheet. Then bake for 1.5-3 hours, depending on how “dark” you need your roux base. Once it cools, the flour is ready to be mixed with onion, celery and green pepper to help complete our roux and speed up our Creole cuisine cook time.
– WWL-TV, Part of TEGNA Local Louisiana
We love your show.
What temperture do you use to make dry roux?
Do you have to stir the roux to keep from getting hot spots?
Thanks and keep cooking.
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