CHALLENGE LAYOUT: Created with the Gingerbread Lady Collab SUGAR & SPICE


JOURNALING: Roux is the secret to traditional Cajun food because of the richness and depth it adds to the dish. The secret to making a roux is to take your time and cook it on a low to medium heat until it’s the color of a dark copper penny. The longer you cook it, the darker the roux will become. Don’t rush when cooking the roux and stir constantly. Allow the mixture to develop at its own pace.  If you rush the roux, it will burn and taste bitter.


RIBBON LABEL: keep stirring, almost there, ready to go