A mix of fat and flour which is a component in many sauces and gravies. When making sausage gravy the roux is generally made from the rendered fat and pan drippings which come from browning the sausage. Cooking it longer carmelizes it, turning it a darker color and enhancing the flavor, making it more savory. It's a key component in many Southern dishes like gumbo.
Also the biggest difference between Cajun food and Creole minus Cajun food does not usually use tomatoes, is the roux. Cajun roux is cooked longer so it is darker and richer. Creole roux is not cooked as long and is lighter in both flavor and color.
Much respect for your roux.
A mix of fat and flour which is a component in many sauces and gravies. When making sausage gravy the roux is generally made from the rendered fat and pan drippings which come from browning the sausage. Cooking it longer carmelizes it, turning it a darker color and enhancing the flavor, making it more savory. It's a key component in many Southern dishes like gumbo.
"Sir, this is a Wendy's, and that was a frosty."
sir, this is a wendy's
I want to party with YOU! XD
With all the crunchy bits.
The fond is your friend. 👍
Roux is sweet Louisiana Goodness stirred and simmered down into a beautiful gravy
https://en.m.wikipedia.org/wiki/Roux
ITS NOT FRENCH REEEE
its Cajun
Also the biggest difference between Cajun food and Creole minus Cajun food does not usually use tomatoes, is the roux. Cajun roux is cooked longer so it is darker and richer. Creole roux is not cooked as long and is lighter in both flavor and color.
And the holy trinity of both. Onion, bell pepper and celery.
Something awesome.