Gumbo Roux
This ingredient is the most important part of any gumbo and variations of this is a cornerstone of Louisiana style cuisine. You can buy this heavenly concoction online or in most southern markets in the south but with a little patience you can do this. Just don’t stop stirring! 🥣
IngredientCuisine: American, Cajun/Creole, French
Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 32 minutes
Servings: 4 servings
Ingredients
.5 cup flour
.5 cup cooking oil (or other fat)
Instructions
1. Heat a cast iron skillet over medium heat and add the fat.
2. Add the flour and heat over medium heat, whisking constantly.
3. Continue stirring until desired color is reached. Less than 5 minutes for white, 5-10 minutes for blond, 15-25 minutes for medium brown and 30-40 minutes for dark brown.
Expert Tips:
1. Many different fats can be used to make roux. Try using butter, oil, duck fat, goose fat, ghee, coconut oil, canola oil, or vegetable oil.
2. When making a dark brown roux, I don't recommend using butter. Butter has milk solids in it when have a tendency to burn if cooked for an extended amount of time. If you have clarified butter, that would work great. However, I find vegetable or canola oil to be the best for a dark roux.
3. Roux should be whisked continuously while cooking to avoid burning.
4. When making a dark roux, it will go from a dark chocolate color to burned very quickly - make sure to pay attention.
Keep stirring! It will turn to chocolate! Just keep stirring!
Enjoy❤️!