Real Cajun Cooking lets you choose from hundreds of authentic Cajun recipes. Learn to easily prepare and cook original Cajun-style family meals with help from south Louisiana's Cajun cook and connoisseur, Jacques Gaspard, who's been preparing great Cajun meals for several decades. Create the best gumbos, seafood, jambalaya, stews,, salads and deserts – the way they were originally prepared. Besides great original recipes, you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! Don't forget to tell all of your family and friends about Real Cajun Cooking. They will thank you for it.

Thursday, July 02, 2009

Self-rising Flour for Gumbo Roux? NO WAY!

All our lives we Cajuns were told never to use self-rising flour to make gumbo roux. Many misinformed beginners became the brunt of jokes for unwittingly using this type of flour to make gumbo roux instead of traditional all-purpose flour.

Yesterday, before credible witnesses, I demonstrated that you can use self-rising flour to make gumbo roux (using no oil) as long as it is cooked in the microwave oven and not on the stove-top. I tested the roux by preparing a small stew with a couple choice meats and seasoning including the trinity vegetables (onions, celery & bell peppers). I added about 6 Tbs of the self-rising gumbo roux powder to the test-stew and it came out great.

I think I've figured out why it works in the microwave using no oil and why it doesn't work doing it the traditional way. The trick is not to get the self-rising flour 'wet'. The brand that I used (Gold Meadow) contained, among other ingredients, leavening ( baking soda, sodium aluminum phosphate and monocalcium phosphate). I believe the double-acting agents in self-rising flour will not work unless they come in contact with a liquid (like water or oil) and heat.

What I did was to apply heat to the self-rising flour in the same manner as I did with the all-purpose flour formula for the Easy Microwave Gumbo Roux ... and it worked like a charm.

I should mention that when you add the roux to the stock or liquid in your gumbo it will have a tendency to fizz upward and boil over if you do not remove it quickly from the heat source. This action will eventually cease as you stir and cool it down.

So, you see. Never say never! Ahheee!!

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2 comments:

  1. I can attest to the fact that ole' cajun Jacques can not only cook, but can teach others as well. When I first met Jacques something over twenty years ago, I only weighed 185 pounds. Now I am a healthy 245 and enjoy my food much more than I once did. All I can say is give his recipes a try and you will experience real eating satisfaction. Nick Masters

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  2. Well thanks for the thumbs-up, Nick. Hope you liked the Petite Shrimp-Pies I prepared yesterday.

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