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You may think that roux is only used in New Orleans cooking, but it is actually used in many cuisines. It's the backbone of classic dishes like mac and cheese, roast beef and gravy and many soups and sauces. It's a good (easy) lesson for everyone to learn how to make a roux.
Today we'll meet Anne: she has a problem with her gumbo. There's good reason to believe it has to do with her roux; she needs a Roux Awakening.
She'll learn to make roux-inspired dishes like Gumbo Ya Ya and Crispy Eggplant Slices With Creamy Shrimp And Crabmeat Sauce.
TIPS:
Cooking From Scratch:
- Prepare enough for several meals, and freeze or refrigerate the remaining portions.
- It will take much less energy, time and effort to re-heat leftovers than to cook new meals from scratch.
FYI:
Canola Oil:
- A mild flavored oil with a high smoke point
- Will not flavor your roux
- Will not burn over longer cooking periods
- Perfect for a Dark Roux
Olive Oil:
- A fruity flavored oil with a medium smoke point
- Adds a fruity flavor to a mild sauce
- Perfect for lighter roux since the cooking time is shorter
Recipes featured on this episode:
Emeril's Crispy Fried Eggplant with Shrimp and Crabmeat Cream Sauce
Emeril's Gumbo Ya-ya
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
