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Jamison's Cajun Chocolate Roux for the Gumbo Recipe

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This recipe for Jamison's Cajun Chocolate Roux for the Gumbo, by , is from Rayfield - Lee Wedding, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamison Rayfield

Category:
Category:

Ingredients:  
Ingredients:  
In a cast iron dutch oven, first you make a chocolate roux. You will only need one cup but this roux freezes well. This step of the gumbo alone takes one hour of stirring with serious attention to the roux. No distractions or phone calls. The roux goes from a cream color to beige, tan, brown, mahogany and finally a chocolate syrup. If you are not careful you will end up with a burned mess and have to throw it out.

3 cups of all-purpose flour
3 cups of canola (it is better) or vegetable or peanut oil will do

Think of this as sautéing flour and oil.

Directions:
Directions:
This is a slow process. Using a long-handled wooden spoon begin to stir the oil and flour together. Constant stirring and moving the flour around the bottom of the pot is essential to browning the flour evenly to keep it from burning. Keep the heat medium-low so that the flour turns beige than a tan color. Stir, stir, stir slowly and evenly in a circular manner.

In about thirty minutes a brown color will start to develop and the flour will take on a toasted aroma. Keep stirring as the least bit of inattention could result in black flecks appearing. You have burned the roux and it needs to be thrown away.

Watch your heat and reduce it if the roux is cooking too fast.

As the roux darkens, the aroma becomes nuttier. The color turns a darker mahogany. Keep stirring. Watch your heat.

Pay attention as the color and consistency you are looking for (and you will know it when you see it) is a Hershey chocolate darkness.

Turn off the heat and keep stirring until it begins to cool down and quits cooking.
You might want to set the pot in a sink filled with cold (not ice) water to help it cool more quickly.

Roux can be kept for a week in a glass jar in the refrigerator or freeze for later use.

 

 

 

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