It's Fall and that means boots, football and roux! I used to laugh as a kid when we'd go to 11 am mass on Sunday and you knew who was making a gumbo because the place reeked of roux! I'm trading my flip flops and margaritas for my Magnalite and a cozy blanket in anticipate for the cool weather (fingers crossed) that is to come!
Now making roux is a religious experience for some, they stand over the stove and babysit the pot, stirring and stirring with their specialty roux spoon (yes, they exist), while others (like my dad) expedite the process in the microwave - give him a break, he's a Yankee. Still others (me included) cut out this step, and the smell, and opt for locally-sourced roux that saves you time and the stares of churchgoers everywhere. Bread & Circus Provisions sells a tasty variety made by an Italian man more Cajun-cooking-inclined than Grandma Boudreaux, no really. And ex-pats all over can locate the Richard's and Savoie's brands among others on cajungrocer.com. Anyway you do it, it's time to bring back the roux!
In the spirit of a roux redux I transformed one of my favorite recipes into a meatless one, but feel free to use this base as a starting point for chicken, pork or sausage. The key with roux-based dishes is to balance the heaviness with flavorful liquids and layers of flavor - think stocks, broths, stewed veggies and seared-then-slow-cooked meats.
Happy cooking!
Ingredients
For base:
8 oz dark roux
32 oz vegetable (or other broth)
8-32 oz of water
1 onion, diced
1/2 bell pepper, diced
3 cloves of garlic
Salt & red pepper to taste
For "meatballs":
1 c of TVP (textured vegetable protein)
Up to 1 c of boiling water
1 tsp vegetable base (substitute broth for water and base)
1/4 c soy sauce
1/2 onion
2 garlic cloves
Salt, black pepper to taste
Oil for frying
Directions
- sauté onions until clear, add bell pepper and garlic and soften
- add the roux and melt, use a whisk to break up chunks
- stir in broth and water, using only as much as needed to reach a thin substance the color of peanut butter (you can always add as you go)
- seasoning liberally and bring to a rolling boil
- after 15 min the mixture should coat the back of your spoon - when it does, add in the veggies, bring to a soft boil
- while the veggies cook, rehydrate TVP with water and vegetable base (or broth), allow to stand 10 minutes
- sauté onion and garlic in a little oil and add to TVP with soy sauce and flour, season with salt and pepper
- form balls and pan fry in oil, set aside
- once base and veggies are thickened and cooked, slowly drop in meatballs and remove from heat
- serve alone of with rice like the classic Cajun dish