Bayou Classic Bayou Wooden Roux Spoon

Description

Bayou Classic 1090 Bayou Wooden Roux Spoon

Origins of the Roux Spoon

One of the basic elements in French cuisine, a roux is a mix of fat with flour. Rouxs have been used since ancient times, but have been largely perfected by French chefs. Used as thickening agents, a roux is made by heating a fat (butter is the most common, but lard and bacon grease are also used), with flour over the stove. A cooking utensil was developed to reach all corners of the pan and constantly stir the roux to mix the flour thoroughly to prevent it from burning. The roux spoon has since grown in popularity as a unique tool for making this very basic thickener.

Roux Spoons in Cajun Cuisine

French cooking has left an unmistakable impact on Cajun and Creole cuisine. One of them is the way rouxs are commonly used in making traditional stews and gumbos. While Cajun and Creole culture and unique cuisines differ in their development, both have strong historic ties to colonial France. Creole culture primarily developed in New Orleans by wealthier French and European settlers. Cajon culture developed in rural Louisiana by Acadians who were forced to relocate from their homes in Maritime Canada. Generally poorer, they were forced to use what they had available. While Creole cuisine commonly uses butter for making a roux and “luxury” items such as tomatoes, Cajun cooking typically uses bacon grease for making rouxs, and incorporates local Louisiana staples such as seafood and root vegetables.

Spoon Specs –

• 12-in Wooden Handle
• Blunt End to Stir Roux, Sauces, and Gravies
• Beech Hardwood