Here is the reason why we keep bacon grease, it makes AMAZING Roux! Roux is the basic ingredient many recipes for Great Cajun Cooking. Roux is an equal mixture of oil and flour used to thicken sauces and gravy’s, but BACON ROUX, kicks all of the asses! It has a unique flavor all its own, a good roux is ESSENTIAL in most Cajun recipes. This is the one I made tonight. I did it half in the oven and finished it on the stove top. The whole house smells so yummy! Happy Mardi Gras All!
1 cup of all-purpose flour
1 cup bacon grease (Basic Roux uses oil, olive oil is great too)
COOKING MUSIC SELECTION: Big Al and The Heavyweights - Cajun Roux
Heat the oil in a heavy, thick pot or skillet (cast iron is best). Add flour and stir constantly over a low heat until dark brown. It is VERY important to constantly stir. If you stop for even a few seconds your roux will burn and you will have to throw it out and start again, not fun.
Another cool way to make a nice Roux is to start it in the pan on the stove top, the pop it in the oven at 325 degrees, at every 20 minutes, take it out and stir it. It gets Really hot, so be careful. For proper gumbo, it's about 1 cup of 'oil-less' roux to thicken 1 ½ quarts of stock.