Cajun Dictionary

Cajun Dictionary – R


Red Beans & Rice – A traditional Monday meal, especially in New Orleans.  Red beans are cooked with chunks of ham or sausage and seasonings and served over rice. Recipe:  Red Beans & Rice

Rice Dressing (or Dirty Rice) –  A substantial Cajun dish made with rice, ground meat and/or chicken, sometimes liver and giblets, seasonings and spices. Recipe:  Dirty Rice

Ro-day or Roder – Go from place to place or run the roads.

Rou ga rou – (rue guh roo) – wolf-like creature.

Routee – A Cajun cooking technique which means pot-frying.

Roux – (rue) – The base for many a Cajun dish, a roux is made from flour and oil (or butter or shortening or lard) that is cooked until the desired color is reached – light-brown to dark.  It is used as a thickener, for color and flavor.  It is made from equal parts oil and flour (though some prefer using more flour).

How to make a roux:

Over medium heat, add oil to a heavy-bottomed pot or skillet.  When oil is hot, add flour and stir quickly to blend.  Reduce heat to medium-low.  Cook, stirring constantly, until the roux has reached the desired color.  This can take up to 30 minutes.  At this point, to stop the cooking process, a cook usually adds the onions or other seasonings called for in the recipe.

A large pot of roux can be made and refrigerated up to a week or frozen for up to 3 months.