How to Make the Trinity Roux™: A Grain and Gluten Free Roux | Lyn Corinne L. | Skillshare

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How to Make the Trinity Roux™: A Grain and Gluten Free Roux

teacher avatar Lyn Corinne L., Food Blogger at A Sprinkling of Cayenne

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

7 Lessons (11m)
    • 1. Introduction to the Trinity Roux™

      1:53
    • 2. The Trinity Roux™ Equipment & Ingredients

      0:41
    • 3. Beginning the Trinity Roux™

      1:07
    • 4. Keep the Trinity Roux™ Going in the Pot

      1:10
    • 5. The Final Trinity Roux™ Steps1

      1:20
    • 6. Trinity Roux™ Considerations

      1:59
    • 7. Trinity Roux™ Class Project

      2:25
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About This Class

In this class, I will teach you how to make my Trinity Roux™, a grain free, ketogenic, Paleo, grain free, and gluten free roux that you can use to make Cajun gumbos and stews without any pesky grains or gluten.

You will learn how to make the Trinity™ following my simple, step-by-step process using easy-to-find ingredients, many of which you likely already have on hand. 

Meet Your Teacher

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Lyn Corinne L.

Food Blogger at A Sprinkling of Cayenne

Teacher

Lyn Corinne Liner is the author, recipe developer, food stylist, and food photographer at A Sprinkling of Cayenne food blog. 

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Transcripts

1. Introduction to the Trinity Roux™: Hi, I'm lingering liner. And in this class I'm going to teach you how to make maternity room. The training room is a paleo vegan, ketogenic grain free, gluten free room that you can use to make traditional paging gun buzzes dues like a real South Louisiana local. What makes me so uniquely qualified to create this room? Well, I was born in New Orleans and raise just outside of the city exactly 18 minutes from the French Quarter. On the weekends, I was fishing and trawling with my parents, down in the waters off of the bottom of the Louisiana boot and watching my cage and Mom transformed that fresh fish, shrimp and crabs that we caught that day and the classic rube a South Louisiana dishes just like this seafood gumbo. So when I found out that I was gluten intolerant in 2010 I was horrified to learn that all of the gluten free flours tried to use to create a proper Cajun room with just did not feel the classic Cajun flavor and texture that I just could not live my life without. Then one day I had an idea. What if I used the beloved Cajun trinity off onions, dream bell peppers and salary. So flavor and color my Cajun dishes and then use the simple grain free, grain free slurry to form the body of the dish, pulling it all together into a brand spanking new kind of grain free room. Well, y'all, I'm happy to say that my idea works and that the Trinity Room was born in my kitchen, that life changing day in 2014. So in this class, I'll show you how you can use a few common ingredients to make my easy, ultra flavorful Trinity Room just in time for your next Creole or Cajun food craving. 2. The Trinity Roux™ Equipment & Ingredients : To make the Trinity Room, you will need one and 1/2 cups of chopped onions. 3/4 cup of chopped green bell peppers, 3/4 cup of chopped celery, three tablespoons of butter or oil, 1/3 cup of tapioca starch or our roots starch 2/3 cops water or broth divided. You'll also need 1 to 2 cups of water or broth broth. Also divided a whisk in a large bowl or measuring call. Finally, you'll need a large pot, preferably cast iron Dutch oven and a wooden cooking spoons. 3. Beginning the Trinity Roux™ : to begin the Trinity Room. Poor all three cups of the chop cage eternity into a very well Greece cast iron Dutch oven . You can also use any large pot with a level cooking base that usually cooks foods evenly. Cover the trinity with the butter or oil and sir thoroughly trying to get as many vegetable bits off of the size as possible. Turn the burner on to medium heat, then cover the pot to let the butter or oil incorporate into the veggies, leaving a small sliver of the pot uncovered to let the steam escape. Once the seam starts to escape from the side of the pot, removed the cover and began to start the pot. Try to start all the vegetables evenly along the bottom so that they cooked down consistently throughout the whole process. Continue to keep the pot covered, stirring often about once every 1 to 2 minutes. This is also a good time to make the tappy oka or arrow roots starch slurry and keep the slurry third cup of water or broth in salt and convenient reach 4. Keep the Trinity Roux™ Going in the Pot: your main objective throughout the middle of eternity. Room making process is to try to caramelize. All of the vegetables down is uniformly as possible, so you'll want to keep the pot covered and open the lid just to start the pot, approximately every 2 to 3 minutes. Stay close to the pot during this time, ready to add a little additional or but er to the pot. If the onion start to darken too soon, before the salary and the bell pepper bit, starts a brown. Although this process gets a little tedious, being patient throughout the middle part will make sure that your completed Trinity Room provides the best flavor and texture for your completed dish. During this point, the Cajun Trinity Vegetables they're going to start rapidly browning and releasing their color into the bottom of the pot so you can prolong each stern session a little longer than usual. Just to ensure that all the veggies finished caramelizing at almost the same time, make sure that at this point you definitely have the tapioca or arrowroot starch slurry made and set aside, along with the third cup of water or broth and the salt close at hand. 5. The Final Trinity Roux™ Steps1: at this point in the process, the vegetables are completely caramelized, so it's now time to add the reserve cup of water or brought to the pot. Let it steam for about 30 seconds, then Sprinkle the vegetables with the salt the liquid in salt. Pull out the last bits of flavor and coal left in the vegetables, so you'll not want to miss this very important step. Now it's signed. The wizards Happy Yoko are arrowroot starch slurry into the pot. Add the cup of water or brought to the pot, then continue whisking the mitch mixture for about two minutes. During this final Trinity Room making stuff, the vegetables are incorporated into the grain free slurry, and the flavor color and the body of the rule are coming together seamlessly. Take the full two minutes the wister slurry and brought their water into the vegetable vegetables to ensure that the attorney look rule will be lumped free and that it will yield the perfect taste and consistency for your favorite authentic Cajun dish. 6. Trinity Roux™ Considerations: There are some considerations that you should keep in mind as you make the Trinity Room. First of all, you should cut the onion, bell pepper and celery and two small same size pieces to ensure that the root cooks evenly . The Trinity rule, as explained in this class, is for stews, gree odds and coo. Beyonce. If you want to make a gumbo, you'll need to double the room. I created the Trinity Route to use yellow onions, green bell peppers and celery. If you want to use substitution, white onions would be second best that yellow onions. I would stay away from sweet onions such as Vidalia onions or red onions to protect yourself against a too sweet eternity room or a burn trinity route from the sweet onions. Cooking much faster than the yellow or white onions, I give you the option of using water abroad for a reason. If you are making a seafood gumbo, you'll probably want to use seafood stock or broth to make the slurry and further flavor the room. So if you make shrimps, do you can you shrimp stock? And if you make Riyadh's, you can use beef broth. However you can always use water if you don't have any broth on hand. Since the Cajun trinity of onion, green, bell pepper and celery are so flavorful, you'll still make authentic Cajun and Creole dishes using just water. Finally, if you were bacon, something in the oven while you were making the Trinity rue, the rule will cook faster and maybe even burn. If you don't take precautions before you begin, you're more than likely needs to add more ole or butter to the beginning in middle stages of the room and use the full two cups of water a broth at the end of the room. I would also advise you to keep extra liquid on hand just in case. Cooking too much on the stove and the oven while you were making the route drains the rule of moisture too quickly. 7. Trinity Roux™ Class Project: Now it's time to make your own Trinity Room and to make one of your own family's Cajun dishes or one of my recipes found at my blawg. At a sprinkling of chi'en dot com, you can choose among paleo Louisiana seafood gumbo with rice Cajun cauliflower salad, which I have to admit, is the dish that was the main driving force behind me. Creating the Trinity Room. This dish features shrimp, crab, oysters, sausage and okra and a seafood stock broth. I serve this gumbo with Cajun cauliflower salad because it's a super light spin on traditional gumbo and, if it's in the ketogenic grain free and paleo diets, as well as gluten free diets. If you want a more traditional gumbo, try my gluten free Cajun chicken and sausage gumbo with rice. It's for the meat loving gumbo, either, who also appreciates the added taste and texture of okra. You can also myth omit the okra, too, if desired. You may also really like my personal favorite Cajun shrimp stew served over rice, mashed potatoes or veggie rice. All those shrimps to shares a lot of the same ingredients to seafood gumbo. It has a distinct taste and texture all its own. The's gluten free gree odds and grits are a scrumptious steak and red gravy stew that you can use just about any but kind of cut cut of steak to create. This hearty dish is originally served with grits, but you can also serve it on mashed potatoes. Akala fire rice to make it paleo or he eugenic this young, delicious Cajun catfish. Kuby on is perfect for all of you fish lovers in this class. It's a deep, rich red gravy stew made with fresh local cat fricks. You can also use any white fish you have on hand to make the stew, and you can also throw shrimp or crab into the mixture to make it is jam flavor packed as you'd like. Which one will you choose? Please finish the class by uploaded a pic of your completed Trinity room and or a shot of your completed Cajun or Creole dish. I can't wait to see what you'll come up with. Thanks so much for taking my class and see all on the young side