In our culture of Cajun style cooking, the common names of these dishes do not always follow strict culinary terminology. We have Creoles and Etouffees, where there are gravies. Then there is our gumbos, whereas, one may think soup. Our jambalaya replaces the goulash, etc.,
In my countless hours of talking to some of the old folks about the different ways of cooking, and trying to find some of the old recipes, I encountered many who said that the old methods are fading fast. But the one thing they all agreed upon was that the basic for cooking any dish was the roux.
A lot of dishes made here starts with the Basic Roux. Although the term roux is familiar in French cooking, the kind of brown roux used here in Louisiana is unique. Flour and fat (usually vegetable oil) are cooked slowly until the mixture is brown and has a nut-like aroma and taste. This brown roux then serves as the base and thickening agent for the gumbos, gravies and stews. It can be an instant and delightful flavor to otherwise ordinary dishes. The aroma can be heaven scent to anyone who is yearning for something different. The imagination starts escalating as the different ingredients are slowly being added. Onions, then green peppers, celery, as the stews thickens.
