How to make an  authentic Cajun ROUX by Louisiana native Bill Karam.
Channel: Bill Karam
Date: 2019-11-28

The roux is the most important first step of making a try authentic Louisiana roux just like a Cajun grandma.  Here are the last few minutes of storing the road for 70 minutes ( which is 20 minute longer than normal(. You start out with a deep cast iron skillet or casserole, I found (453 grams) vegetable  shortening, and approximately two cups of flour. More flour can me added later if there is too much oil. The goal is for the consistency and color to look like peanut butter. Constant stirring over very low heat (so as to prevent burning) is crucial. Bill Karam is a native of Louisisna, but now a long time resident of New York City for 39 years now. This is elf-evident that he has never abandoned his roots.