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Posted on 7/30/08 at 9:28 am to mouton
CREOLE CHICKEN FRICASSEE
One 2 to 3 pound fryer chicken, cut in 6 pieces
Cooking oil, salt, pepper, and flour
1 large onion, chopped fine
1 clove garlic, minced
2 tablespoons parsley, minced
1/2 cup celery, finely chopped
1 bay leaf (remove before serving)
1 cup tomatoes, chopped
2 cups water
1 tablespoon cooking oil
1 tablespoon flour
Salt and pepper to taste
2 drops Tabasco
3 cups hot boiled rice
Salt, pepper, and flour chicken pieces. In heavy cast-iron skillet, place enough cooking oil to cover bottom, about 1/2 inch. When oil is hot, add chicken pieces and brown to dark golden color. Remove from skillet and drain on absorbent paper. In a 12 cup saucepan make a roux with 1 tablespoon flour and 1 tablespoon oil. Stir roux until dark brown in color, keeping heat low so that burning does not occur. Add onion, parsley, garlic, tomatoes, bay leaf, and water. Stir until mixture thickens and comes to a brisk boil, about 20 minutes. Season to taste, and add Tabasco. Add browned chicken parts and cover. Lower heat until slow simmer occurs. Cook about 1 hour or until chicken is tender. Serve over hot boiled rice. Serves 6.
One 2 to 3 pound fryer chicken, cut in 6 pieces
Cooking oil, salt, pepper, and flour
1 large onion, chopped fine
1 clove garlic, minced
2 tablespoons parsley, minced
1/2 cup celery, finely chopped
1 bay leaf (remove before serving)
1 cup tomatoes, chopped
2 cups water
1 tablespoon cooking oil
1 tablespoon flour
Salt and pepper to taste
2 drops Tabasco
3 cups hot boiled rice
Salt, pepper, and flour chicken pieces. In heavy cast-iron skillet, place enough cooking oil to cover bottom, about 1/2 inch. When oil is hot, add chicken pieces and brown to dark golden color. Remove from skillet and drain on absorbent paper. In a 12 cup saucepan make a roux with 1 tablespoon flour and 1 tablespoon oil. Stir roux until dark brown in color, keeping heat low so that burning does not occur. Add onion, parsley, garlic, tomatoes, bay leaf, and water. Stir until mixture thickens and comes to a brisk boil, about 20 minutes. Season to taste, and add Tabasco. Add browned chicken parts and cover. Lower heat until slow simmer occurs. Cook about 1 hour or until chicken is tender. Serve over hot boiled rice. Serves 6.
Posted on 7/30/08 at 11:58 am to highup7
BANANAS FOSTER
6 firm small bananas, peeled and sliced in two lengthwise
6 large scoops vanilla ice cream
12 tablespoons butter
3/4 cup brown sugar
Dash of cinnamon
3/4 cup banana liqueur
1 cup rum
In chafing dish, flambe pan or large skillet, melt brown sugar and butter. Add bananas. Roll in syrup, sprinkle with cinnamon, and saute until tender. Add banana liqueur and rum. Warm a few seconds and flambe. Baste bananas until flame dies. Serve two slices over ice cream and spoon sauce over. Serve immediately.
6 firm small bananas, peeled and sliced in two lengthwise
6 large scoops vanilla ice cream
12 tablespoons butter
3/4 cup brown sugar
Dash of cinnamon
3/4 cup banana liqueur
1 cup rum
In chafing dish, flambe pan or large skillet, melt brown sugar and butter. Add bananas. Roll in syrup, sprinkle with cinnamon, and saute until tender. Add banana liqueur and rum. Warm a few seconds and flambe. Baste bananas until flame dies. Serve two slices over ice cream and spoon sauce over. Serve immediately.
Posted on 7/30/08 at 2:09 pm to highup7
OYSTER STEW
2 doz. whole oysters
1 doz. cut up oysters
2 tablespoons butter
4 green onions chopped
1 tablespoon flour
2 ribs celery with leaves, chopped
2 tablespoons green pepper, chopped
1 cup oyster liquor
Dash of thyme, marjoram, and paprika
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf (remove before serving)
2 tablespoons parsley
2 cups hot milk
In heavy skillet, saute onion, celery, and green pepper in butter until lightly brown. Sprinkle flour and blend well. Slowly blend in oyster liquor. Stir until well blended. Add seasoning and one dozen oysters cut up, and simmer uncovered over low heat for half an hour. When ready to serve, add the 2 dozen whole oysters. Cook until edges curl. Add hot milk. Serve at once
Note: With oyster crackers and a salad, this can be served as a main course.
2 doz. whole oysters
1 doz. cut up oysters
2 tablespoons butter
4 green onions chopped
1 tablespoon flour
2 ribs celery with leaves, chopped
2 tablespoons green pepper, chopped
1 cup oyster liquor
Dash of thyme, marjoram, and paprika
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf (remove before serving)
2 tablespoons parsley
2 cups hot milk
In heavy skillet, saute onion, celery, and green pepper in butter until lightly brown. Sprinkle flour and blend well. Slowly blend in oyster liquor. Stir until well blended. Add seasoning and one dozen oysters cut up, and simmer uncovered over low heat for half an hour. When ready to serve, add the 2 dozen whole oysters. Cook until edges curl. Add hot milk. Serve at once
Note: With oyster crackers and a salad, this can be served as a main course.
Posted on 7/30/08 at 5:24 pm to highup7
CREOLE CREAM CHEESE MASTER RECIPE
3 half gallons pasteurized whole milk
1 quart buttermilk
Place whole milk and buttermilk in large bowl and cover with cloth. In about 24 hours, milk mixture will separate from whey, leaving curds. Line colander with 6 thicknesses cheesecloth. Place in bowl and pour curds in, allowing whey to drain into bowl. When thick cheese occurs, pour into container and refrigerate.
Note: Do not use homogenized milk
3 half gallons pasteurized whole milk
1 quart buttermilk
Place whole milk and buttermilk in large bowl and cover with cloth. In about 24 hours, milk mixture will separate from whey, leaving curds. Line colander with 6 thicknesses cheesecloth. Place in bowl and pour curds in, allowing whey to drain into bowl. When thick cheese occurs, pour into container and refrigerate.
Note: Do not use homogenized milk
Posted on 8/3/08 at 4:07 pm to highup7
My boss's wife makes this for their Super Bowl party every year. It is outstanding.
Oysters Rockefeller Soup
PREP TIME: 1 Hour
SERVES: 12
INGREDIENTS:
* 6 dozen freshly shucked oysters
* 1 quart oyster liquid (See note below)
* 1 cup melted butter
* 1 cup onion, chopped
* 1 cup celery, chopped
* ½ cup bell pepper, chopped
* ¼ cup garlic, diced
* 1 (10-ounce) package cooked frozen spinach, thawed
* ½ cup andouille sausage, finely diced
* 1 cup flour
* 1½ quarts chicken stock
* 1 pint heavy whipping cream
* ½ cup green onions, sliced
* ½ cup parsley, chopped
* ½ ounce Pernod or Herbsaint
* salt and white pepper to taste
METHOD:
In a 2-gallon stockpot, heat butter over medium-high heat. Add onion, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add spinach and andouille sausage. Using a metal spoon, chop spinach into vegetable mixture until all is well incorporated. Sprinkle in flour, blending well into spinach mixture. Stir constantly to avoid scorching. Bring to a low boil, reduce to simmer and cook thirty minutes.
My wife will treat this as a base and often vacuum wrap and freeze it for future use. To finish she will thaw then finish before serving following the below instructions:
Add chicken stock and oyster liquid, one ladle at a time, until all is well blended. Add heavy whipping cream, oysters, green onions and parsley. Continue to cook until edges of oysters begin to curl. Season to taste using salt and white pepper. Stir in Pernod or Herbsaint. Adjust seasonings if necessary.
HINT: It is imperative that oyster liquid be used in this recipe if it is to be successful. Give your seafood supplier ample time to reserve this amount. Since Oyster liquid is difficult to find my wife uses clam juice plus the liquid from the oysters when they are added.
Oysters Rockefeller Soup
PREP TIME: 1 Hour
SERVES: 12
INGREDIENTS:
* 6 dozen freshly shucked oysters
* 1 quart oyster liquid (See note below)
* 1 cup melted butter
* 1 cup onion, chopped
* 1 cup celery, chopped
* ½ cup bell pepper, chopped
* ¼ cup garlic, diced
* 1 (10-ounce) package cooked frozen spinach, thawed
* ½ cup andouille sausage, finely diced
* 1 cup flour
* 1½ quarts chicken stock
* 1 pint heavy whipping cream
* ½ cup green onions, sliced
* ½ cup parsley, chopped
* ½ ounce Pernod or Herbsaint
* salt and white pepper to taste
METHOD:
In a 2-gallon stockpot, heat butter over medium-high heat. Add onion, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add spinach and andouille sausage. Using a metal spoon, chop spinach into vegetable mixture until all is well incorporated. Sprinkle in flour, blending well into spinach mixture. Stir constantly to avoid scorching. Bring to a low boil, reduce to simmer and cook thirty minutes.
My wife will treat this as a base and often vacuum wrap and freeze it for future use. To finish she will thaw then finish before serving following the below instructions:
Add chicken stock and oyster liquid, one ladle at a time, until all is well blended. Add heavy whipping cream, oysters, green onions and parsley. Continue to cook until edges of oysters begin to curl. Season to taste using salt and white pepper. Stir in Pernod or Herbsaint. Adjust seasonings if necessary.
HINT: It is imperative that oyster liquid be used in this recipe if it is to be successful. Give your seafood supplier ample time to reserve this amount. Since Oyster liquid is difficult to find my wife uses clam juice plus the liquid from the oysters when they are added.
Posted on 8/3/08 at 7:48 pm to lsufan1971
Pot Roast and mushroom gravy
1 Chuck Roast 5-7 lbs
1 large yellow onion chopped
6 cloves Garlic
Prudhomme's season salt
1 can beef broth
3 cups water
1 tblspn oil
1 12 oz can cream of Mushroom soup
2 cups cooked Zatarain's par boiled rice
Peel garlic and slice roast on onside going almost all the way through. Place garlic cloves in the slits towards about half way through the roast. Season generously on the outside of the roast. Add oil to a heavy pot on medium heat. Let oil get hot and brown roast on all sides really well. Take roast out and put in onions and sauté for 2-3 minutes. Add beef broth and bring to a simmer then add roast back and 1 cup of water then cover. Turn heat down a little be careful not to burn. The trick is to reduce the water to about half then add some more. This takes about two and a half hours. Flip the roast after about an hour and half. Once you add the last cup of water add the cream of mushroom soup. You will need to stir it in this will help thicken the gravy up some. If you want it thicker add some more. Once done take the roast out and let it sit for 15 minutes or so and slice. Serve with the rice and be generous with the gravy over the meat and rice.
1 Chuck Roast 5-7 lbs
1 large yellow onion chopped
6 cloves Garlic
Prudhomme's season salt
1 can beef broth
3 cups water
1 tblspn oil
1 12 oz can cream of Mushroom soup
2 cups cooked Zatarain's par boiled rice
Peel garlic and slice roast on onside going almost all the way through. Place garlic cloves in the slits towards about half way through the roast. Season generously on the outside of the roast. Add oil to a heavy pot on medium heat. Let oil get hot and brown roast on all sides really well. Take roast out and put in onions and sauté for 2-3 minutes. Add beef broth and bring to a simmer then add roast back and 1 cup of water then cover. Turn heat down a little be careful not to burn. The trick is to reduce the water to about half then add some more. This takes about two and a half hours. Flip the roast after about an hour and half. Once you add the last cup of water add the cream of mushroom soup. You will need to stir it in this will help thicken the gravy up some. If you want it thicker add some more. Once done take the roast out and let it sit for 15 minutes or so and slice. Serve with the rice and be generous with the gravy over the meat and rice.
Posted on 8/3/08 at 9:39 pm to mouton
quote:
Where is this recipe from?
It's the one I posted a couple weeks back. Ralph & Kacoo's before it went to hell. Did you like it? one of the best I've had
This post was edited on 8/3/08 at 9:41 pm
Posted on 8/3/08 at 9:41 pm to mouton
quote:
WTF? i posted that recipe a few weeks ago He just copied and pasted my exact post....
Do you prefer "Mr. Pot" or "Mr. Kettle"?
This post was edited on 8/3/08 at 9:50 pm
Posted on 8/4/08 at 4:54 pm to Das Tiger
Really simple, good for a campout or early morning tailgate. my grandkids love em
a hole in one:
tear a hole in the center of any slice of bread. delli, thick slices are better, but not required, preheheat griddle ,etc, to 300+-, watch egg white cook, flip and serve.
a hole in one:
tear a hole in the center of any slice of bread. delli, thick slices are better, but not required, preheheat griddle ,etc, to 300+-, watch egg white cook, flip and serve.
Posted on 8/5/08 at 4:00 pm to tigerbyteu
We'll do that on Scout camp outs. We use Texas toast and butter both sides good before popping them on the griddle and dropping an egg in the hole. Kids seem to love 'em.
Posted on 8/8/08 at 5:37 pm to OTIS2
Goi Cuon (Vietnamese salad rolls)
You'll need:
1/2 to 1 lb pork, preferably with skin attached, or without for those concerned about fat content
1/2 - 1 lb jumbo shrimp, plan on two shrimp per roll, or one shrimp per roll if you plan to slice shrimp in half "salad" can be any kind of lettuce and herbs, preferably mint, rau ram (Vietnamese coriander), cilantro, perilla, etc.
package of rice paper package of rice vermicelli noodles, not to be confused with bean thread vermicelli noodles
Boil pork and shrimp. Boil noodles and allow to drain in colander.
More precise instructions you say? Fill 5-quart stock pot halfway with water and a dash of salt. When water boils, add pork and turn heat down to medium. Allow to simmer until meat is fully cooked, when a knife or fork jabbed into the meat runs clear and not bloody. Take meat out and allow to rest for about 15 minutes, or until pork is cool enough to touch. Slice thinly.
While pork is resting, toss shrimp into pot. It should take only a few minutes for the shrimp to turn pink and be fully cooked. Scoop shrimp out and onto a plate. For optimum juiciness, keep shells on, and allow guests to peel the shells at the table. But shelled shrimp is perfectly acceptable. You can also halve shrimp if they're very large, or you're frugal.
Save the broth for the dipping sauce. Heat up broth and mix in hoisin sauce and peanut butter.
At the table, you would see a plate of the sliced pork, shrimp, noodles, herbs, and rice paper, along with a bowl of warm water for soaking the rice paper.
Gently slide the rice paper into the water until it is all covered. You want the rice paper to be just wet enough that it will turn pliable in a few minutes, but it should still be stiff when you take it out. When you're assembling your goi cuon, the stiffness will turn pliable. If you literally soak your rice paper, in a few minutes it'll turn to mush and fall apart.
Now here comes the assembly part.
Place two shrimp on upper portion of rice paper. Then add noodles, lettuce and herbs, and a slice or two of pork.
Fold in the two sides. You want it to just touch the edges of your filling so that it will be tight enough to hold everything in.
Then fold top edge down, gently pushing in filling as you go along.
It's basically how you would roll an eggroll, but because the rice paper is so thin, more gentleness is needed so the fillings don't push through the wrapper.
Also, don't be too greedy and try to wrap everything in your roll at once because it will become a mess.
Serve these with dipping sauce.
You'll need:
1/2 to 1 lb pork, preferably with skin attached, or without for those concerned about fat content
1/2 - 1 lb jumbo shrimp, plan on two shrimp per roll, or one shrimp per roll if you plan to slice shrimp in half "salad" can be any kind of lettuce and herbs, preferably mint, rau ram (Vietnamese coriander), cilantro, perilla, etc.
package of rice paper package of rice vermicelli noodles, not to be confused with bean thread vermicelli noodles
Boil pork and shrimp. Boil noodles and allow to drain in colander.
More precise instructions you say? Fill 5-quart stock pot halfway with water and a dash of salt. When water boils, add pork and turn heat down to medium. Allow to simmer until meat is fully cooked, when a knife or fork jabbed into the meat runs clear and not bloody. Take meat out and allow to rest for about 15 minutes, or until pork is cool enough to touch. Slice thinly.
While pork is resting, toss shrimp into pot. It should take only a few minutes for the shrimp to turn pink and be fully cooked. Scoop shrimp out and onto a plate. For optimum juiciness, keep shells on, and allow guests to peel the shells at the table. But shelled shrimp is perfectly acceptable. You can also halve shrimp if they're very large, or you're frugal.
Save the broth for the dipping sauce. Heat up broth and mix in hoisin sauce and peanut butter.
At the table, you would see a plate of the sliced pork, shrimp, noodles, herbs, and rice paper, along with a bowl of warm water for soaking the rice paper.
Gently slide the rice paper into the water until it is all covered. You want the rice paper to be just wet enough that it will turn pliable in a few minutes, but it should still be stiff when you take it out. When you're assembling your goi cuon, the stiffness will turn pliable. If you literally soak your rice paper, in a few minutes it'll turn to mush and fall apart.
Now here comes the assembly part.
Place two shrimp on upper portion of rice paper. Then add noodles, lettuce and herbs, and a slice or two of pork.
Fold in the two sides. You want it to just touch the edges of your filling so that it will be tight enough to hold everything in.
Then fold top edge down, gently pushing in filling as you go along.
It's basically how you would roll an eggroll, but because the rice paper is so thin, more gentleness is needed so the fillings don't push through the wrapper.
Also, don't be too greedy and try to wrap everything in your roll at once because it will become a mess.
Serve these with dipping sauce.
Posted on 8/8/08 at 6:20 pm to mouton
quote:
This is the best baked chicken you will ever eat!!
Opelousas Chicken is the best baked chicken that I have ever eaten!!!
Thanks for the recipe.Posted on 8/10/08 at 12:12 pm to spaghettieaux
Highup. I will be Wetumpka the weekend of the LSU-Auburn game. Have a good friend(last name Thrash) that I stay with when we go there. will be trying some of the recipes on this board.Yum!
Posted on 8/10/08 at 8:19 pm to pmac012
pmac, my wife owns a couple of Chevron stations in Wetumpka. In fact she's training a new night manager tonight. Let me know if you want me to post anymore recipes because the ones that I recently posted came out of a cookbook that was published in New Orleans in 1939. It's a very old book but the recipes seem to equal the way people in New Orleans still cook today. BTW, I was born and raised in New Orleans and I have family still in NO and the BR area. I got married a little over a year ago to a girl here in Alabama. I still have a house in Denham Springs. On Oct. 1 we'll be down there and hopefully she'll decide to stay. I have a fantastic recipe for baked turkey with oyster dressing from the 1939 cookbook plus many drink recipes.
Posted on 8/11/08 at 10:25 am to mouton
Somebody give me a directions for a Red Bean Gumbo. Mississippi Mud, and Shrimp and Corn Soup.
Posted on 8/11/08 at 5:36 pm to Deaf McGruff
BROILED STUFFED FLOUNDER
6 medium sized fresh flounder
3 tablespoons melted butter
3 tablespoons fresh lemon juice
Wash and dry fish; split them from thick side length-wise to form pocket for stuffing. Put three cross-wise slashes into skin on top side of fish.
STUFFING
1 cup coarse fresh bread crumbs
1/2 cup celery, finely chopped
1/2 cup green onion with tops, finely chopped
1/2 cup cooked shrimp, coarsely chopped
1/2 cup cooked lump crabmeat
1 tablespoon minced parsley
1/2 stick of butter
1 egg, beaten with 1 teaspoon of milk
salt and pepper
In large heavy skillet, place butter. When melted and bubbly, saute onions, celery, and parsley until light brown and limp. Add shrimp, crabmeat, and bread crumbs. Mix well. Pour egg and milk mixture over ingredients and mix well, keeping heat low. Salt and pepper to taste. Remove from heat, and cool enough to manipulate. Divide mixture into 6 parts. Stuff each fish. Place fish in shallow baking dish and brush with melted butter and lemon juice. Broil 3 inches from heat until skin of fish is brown and flakes easily. Serves6
6 medium sized fresh flounder
3 tablespoons melted butter
3 tablespoons fresh lemon juice
Wash and dry fish; split them from thick side length-wise to form pocket for stuffing. Put three cross-wise slashes into skin on top side of fish.
STUFFING
1 cup coarse fresh bread crumbs
1/2 cup celery, finely chopped
1/2 cup green onion with tops, finely chopped
1/2 cup cooked shrimp, coarsely chopped
1/2 cup cooked lump crabmeat
1 tablespoon minced parsley
1/2 stick of butter
1 egg, beaten with 1 teaspoon of milk
salt and pepper
In large heavy skillet, place butter. When melted and bubbly, saute onions, celery, and parsley until light brown and limp. Add shrimp, crabmeat, and bread crumbs. Mix well. Pour egg and milk mixture over ingredients and mix well, keeping heat low. Salt and pepper to taste. Remove from heat, and cool enough to manipulate. Divide mixture into 6 parts. Stuff each fish. Place fish in shallow baking dish and brush with melted butter and lemon juice. Broil 3 inches from heat until skin of fish is brown and flakes easily. Serves6
Posted on 8/11/08 at 5:52 pm to highup7
STRING BEAN SALAD
11/2 pounds fresh string beans
1 gallon water with salt to taste
Sour cream salad dressing
Croutons
Rinse beans, remove strings and both ends, and snap in two. Place beans in colander. In large pot, boil water, submerge colander, and cook for 5 minutes. Remove, drain, and refresh under cold water. Serve with sour cream dressing, and sprinkle croutons on top.
DRESSING
1 cup sour cream
1 teaspoon grated onion
1 teasppon celery seed
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
1 teaspoon vinegar or lemon juice
Beat sour cream until smooth. Add all other ingredients. Mix well. Serves 6
11/2 pounds fresh string beans
1 gallon water with salt to taste
Sour cream salad dressing
Croutons
Rinse beans, remove strings and both ends, and snap in two. Place beans in colander. In large pot, boil water, submerge colander, and cook for 5 minutes. Remove, drain, and refresh under cold water. Serve with sour cream dressing, and sprinkle croutons on top.
DRESSING
1 cup sour cream
1 teaspoon grated onion
1 teasppon celery seed
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
1 teaspoon vinegar or lemon juice
Beat sour cream until smooth. Add all other ingredients. Mix well. Serves 6
Posted on 8/11/08 at 6:22 pm to highup7
BANANA MOUSSE
1 small package lemon-flavored gelatin
1 cup boiling water
1 cup whipping cream
2 ripe bananas, mashed
Dissolve gelatin in water. Cool until it starts to thicken. Whip cream very stiff. When gelatin is ready, add with bananas to cream. Whip until well blended. Refrigerate until set. Serve with the following custard.
Custard
1/2 cup sugar
4 tablespoons flour
1/2 teaspoon salt
11/2 cups milk
2 egg yolks
1 teaspoon vanilla
In small saucepan, stir egg yolks with fork. Gradually add some milk. Add dry ingredients and mix well. Add rest of milk. Cook on top of stove on moderate heat until thick. Add vanilla. Cool. Spoon over mousse. Serves 6.
1 small package lemon-flavored gelatin
1 cup boiling water
1 cup whipping cream
2 ripe bananas, mashed
Dissolve gelatin in water. Cool until it starts to thicken. Whip cream very stiff. When gelatin is ready, add with bananas to cream. Whip until well blended. Refrigerate until set. Serve with the following custard.
Custard
1/2 cup sugar
4 tablespoons flour
1/2 teaspoon salt
11/2 cups milk
2 egg yolks
1 teaspoon vanilla
In small saucepan, stir egg yolks with fork. Gradually add some milk. Add dry ingredients and mix well. Add rest of milk. Cook on top of stove on moderate heat until thick. Add vanilla. Cool. Spoon over mousse. Serves 6.
Posted on 8/11/08 at 6:40 pm to highup7
BASIC BROWN ROUX
The trick in making a good brown roux is as follows:
Put equal parts of plain white flour and cooking oil or solid shortening in a cold cast-iron skillet. Blend together the two ingredients with a wooden spoon. Turn heat to the very lowest possible setting. These first two steps are important and must be followed to produce the best results. Stir until mixture begins to bubble, about 5 minutes. Continue to stir; do not stop. In about 30 minutes a good brown color will begin to appear. If it is coming up to fast, remove the skillet from the heat and allow to cool slightly, stirring constantly. This will slow down the browning process. When a rich brown color appears, remove from heat; cool a few seconds; then slowly pour into the skillet the desired liquid.
The trick in making a good brown roux is as follows:
Put equal parts of plain white flour and cooking oil or solid shortening in a cold cast-iron skillet. Blend together the two ingredients with a wooden spoon. Turn heat to the very lowest possible setting. These first two steps are important and must be followed to produce the best results. Stir until mixture begins to bubble, about 5 minutes. Continue to stir; do not stop. In about 30 minutes a good brown color will begin to appear. If it is coming up to fast, remove the skillet from the heat and allow to cool slightly, stirring constantly. This will slow down the browning process. When a rich brown color appears, remove from heat; cool a few seconds; then slowly pour into the skillet the desired liquid.
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