Originally Posted by Patra
I'll be trying out some Cajun/creole dishes later this week, but I'm still deciding which recipes I'll be using. For the roux, I've seen an equal number of recipes call for butter and for oil. I'm wondering if I need to adjust the proportions of the fat and flour if I choose to substitute butter for oil or vise versa. Also appreciate any tips from anyone who has made it before :)
It all depends upon what you are making! What flavors you would like to impart and the thickness of the final dish. The color of the dish etc.. Just say you were making beef gravy, you would use the fat from beef dishes,if making pork gravy, you may flavor it with bacon fat. For a basic roux, I like to use peanut oil ( veg, canola, corn oil will work too ) 50/50. To adjust the thickness more flour will be needed for a thicker sauce or gravy. The norm is a light roux for darker meats like beef or venison and a darker roux for seafood and gumbos. To get fat from beef and such you must take if from the dripping. The way I do this is : say you cook a roast beef in a baking pan with stock or water added to the pan, the fat dripping will drip to the bottom pan. Refrigerate the dripping and the fat will solidify where it can be spooned off and saved until you have enough to make the amount of roux needed. Of course it may be frozen until enough is acquired. I know, it sounds like a hassle for the home cook but its the way most restaurants do it who make their own sauces.
If your making a gumbo the "trinity" can be added to the finished roux and cooked till heated and the flavors are enhanced, then seasoning, stock is add and this will finish the cooking of the vegies as you proceed with finishing the dish. The usual trinity consists of two parts chopped onion, one part chopped bell pepper and 1/2 part chopped celery. I hope this is of some help , Joey
PS: the rice is always made "on the side"