No, a roux is not Australian slang for a kangaroo. Simply put, a “roux” is flour cooked in a fat, typically butter or oil (today preferably extra virgin olive oil, historically lard). Some roux is cooked only until light golden blond, others until it is a deep, expresso- brown. The darker the roux the deeper the flavor. Its variations are the base for two Louisiana dishes … gumbo and étouffée … each of which can be enjoyed in virtually infinite variation … depends upon who makes it and what they use. Then there’s that third Louisiana dish, jambalaya.
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