"Roux" is the brown sauce that is used to thicken gumbo and other dishes typical of New Orleans. Normally it is made with white wheat flour. We have made a gluten-free version with rice flour, and have heightened the flavor with browned paprika.
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| Gluten-free roux just started |
2/8 c. oil
1 Tb. paprika
2 cups chicken stock (or water)
Mix oil and flour in a frying pan and brown over medium heat, stirring. Brown the rice flour to medium honey shade - not as dark as you would brown wheat flour for roux. Do it slowly, stirring, so as not to scorch.
Add paprika, stirring vigorously. The paprika will immediately turn dark brown. Liquid must now be added to stop the paprika from browning any more.
Add stock or water 1/2 c. at a time, stirring. Lower heat.
Stir constantly while slowly adding liquid to prevent lumps.
When all the liquid is added, bring it slowly to a boil and cook, stirring, until the mixture is well thickened.
When it is done, the roux will be very thick. It is now ready to be added to a recipe.
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| Roux, not quite done yet |
To see a full set of photographs showing how this dish was made, go to this set on flickr. (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it. If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).
