Cajuns categorize roux by color. A “blond” roux was just barely melted together and it is still yellowish. A “brick red” roux was stirred and heated until the color was, well, like a red brick. A “dark” or “black” roux is what gives seafood ...
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Regional Foods: Gumbo, Etouffee, and Jambalaya!
Cajuns categorize roux by color. A “blond” roux was just barely melted together and it is still yellowish. A “brick red” roux was stirred and heated until the color was, well, like a red brick. A “dark” or “black” roux is what gives seafood ...
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