Voodoo Roux

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)


  1. Melt the butter in cast iron or non-stick skillet
  2. Once melted and bubbly, slowly whisk in the flour stirring constantly
  3. Keep stirring until roux starts to thicken and brown
  4. Add Key Lime Juice and Cayenne Pepper and keep stirring till it looks a good color and smooth
  5. Now add the dish specific stuff… drippings and such just add it till its all gone
  6. Add water if need be to get the right consistency or stir and simmer until appropriately thickened.
  7. Salt and pepper as needed, to taste.