I love Cajun food. You name it and if it can be Cajunized then I am fan. Blackened, Étouffée, Gumbo, and so on, its all good. And most of it requires you to start with or catch up with a nice brown Roux. I worked this one out a while back but it works really good. I use it to make sauces, and gravies mostly. Its a little different but only the most sensitive woosey on the planet would comment on the heat vs the flavor.
3/4 cup of Sweet Salted Butter (1.5 sticks)
3/4 cup nasty while bleached flour (you can use the other kinds but you are on your own)
2 Tbs of Key Lime Juice (let your Key West soul tell you when)
1/2 tsp of Cayenne Pepper (let your Key West soul tell you when)
- Melt the butter in cast iron or non-stick skillet
- Once melted and bubbly, slowly whisk in the flour stirring constantly
- Keep stirring until roux starts to thicken and brown
- Add Key Lime Juice and Cayenne Pepper and keep stirring till it looks a good color and smooth
- Now add the dish specific stuff… drippings and such just add it till its all gone
- Add water if need be to get the right consistency or stir and simmer until appropriately thickened.
- Salt and pepper as needed, to taste.