A few weeks ago I made my first legit roux and I chickened out with the color development, I didn't get it brown enough in fear it would burn.
Tonight was the rematch. "Man vs Roux II"
I used Isaac Toups (chef and author of "Chasing the Gator: the New Cajun Cooking"
I'm really enjoying the book. It's full of stories of his upbringing and the food culture in Cajun country.
Cooking vessel: Dutch oven.
Roux: 1/2 cup four, 1/2 cup grape seed oil. Stirred until it was the color of milk chocolate, then threw in-
Trinity: Bell pepper, onion, 3 ribs celery- diced. 10 cloves of garlic minced.
Beer to deglaze
Browned chicken thighs (seasoned) in oven for 20 mins and then added it to the Dutch oven alone with 4 bay leaves
Simmered for 1.5 hours, was supposed to be 3 hours but we got hungry. Taste tested a few times and seasoned it with a Cajun spice blend.
Final product: