Louisiana Cooking

any other Bayou folk in this place?

i’m in middle of making a roux for a chicken stew.

 

Subbed for good food

 

Got my attention for sure.

 

still has a ways to go


got chopped onion, bell pepper, celery, garlic, some green onions, and sliced fresh mushrooms waiting their turns


can’t do Chicken Stew without chicken


i ALWAYS have music playing while i cook.
Tonight is Classic Country


and of course a good ole Louisiana Beer

 

In for the food

 

not dark enough yet



at this point stir pretty much constantly so it doesn’t burn

 

almost there (pics don’t show color well)

 

onions hitting a roux is one of my absolute most favorite smells on the planet...

 

Can't wait to see the next step. Do you add everything else directly to the roux or do you cook/brown the chicken and veges in a separate skillet first.

 

add the onions to the roux.
this stops the roux from cooking.

tough to describe, but i’m going by appearance of onions before next step.

you want to brown the onions until they no longer have any real white to them before adding anything else.

 

note: stir very very often at this point so they don’t stick and burn

 

at this point, texture is still relatively liquidy
note onions still white-ish

 

you don’t want your onions completely browned/cooked just yet.
just very well discolored

then we’ll add the garlic and green onion

 

slide onions/roux to one side


add the garlic/green onions

 

your mixture should be steadily thickening. stir CONTANTLY so it doesn’t stick and burn.

and now you switch from sight to smell

garlic will be VERY aromatic for a bit.
when your nose adjusts to that smell and it no longer dominates....

 

once again slide your mixture to side then add your bell pepper and celery



this WILL sop up all remaining moisture, so you’ll probably have to add splash or two of beer while still stirring constantly

 

The thing to making a great roux is time, constantly stirring, and lots more time & stirring. The timeline from your pics is about an hour. That's about how much time I'll spend too. Have your cold ones near by, haha.

Lookn good.

 

get this good and mixed. stir a couple minutes or so. really not too long because still got cook time to go....