Sugar Roux Submitted by Maw Maw Friend Loretta on Saturday, May 09, 2009 MacGourmet users, drag image to your MacGourmet recipe box. Makes:Prep Time:15 minutesCook Time:1 hour, 0 minutesReady In:1 hour, 15 minutesMany Cajun cooks start off their meat gravy, chicken gravy and sausage gravy by caramelizing sugar. The result is a "brown gravy" that everyone likes and Momma would be proud of. Interestingly the gravy is not sweet; caramelizing burns out the sweetness. Ingredients1/4 to 1/2 cup of oil1 tbsp sugar~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~1 medium yellow onion1/2 cup bell pepper chopped1/2 cup celery choppedwatersalt, black and red pepper to tastegarlic powdermeat of choice DirectionsThe directions are relatively simple. Let sugar get a dark brown, almost black. Do not let it get to burnt stage. Rinse meat with water and pat dry. Season meat seasonings. Place the meat that you are cooking in the sugar roux, stirring frequently until the meat is browned well. Add water, onions, bell pepper, and celery. Cook on medium heat until tender, adding water as needed to make the best brown gravy to serve over rice.
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