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Home » Recipes » Kitchen Basics

How to Make a Roux for Gumbo

Published: Oct 13, 2024 by Debra Clark · 2 Comments

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Every great gumbo starts with a roux. Here are step-by-step instructions to learn how to make a roux for gumbo! Whether you're making a sausage or seafood gumbo, this jar of dark and rich flavor will make your meal even better!

A mason jar filled with dark roux. The jar is labeled as Roux.
Making a homemade roux for gumbo is really very simple!

Of course, you'll make this recipe: the Crock Pot Chicken and Sausage Gumbo next!

Jump to:
  • What is roux
  • Ingredients you’ll need
  • Variations
  • How to make a roux
  • Essential tools for this recipe
  • Frequently asked questions (FAQ’s)
  • Deb’s tips for the perfect roux
  • Storage
  • Related recipes
  • How to make a roux

What is roux

Roux is a mixture of fat and liquid. Depending on what you're making the fat can be pan drippings, bacon fat, butter, vegetable or peanut oil. The liquid can be water, chicken broth or chicken stock.

You want to use a neutral vegetable or peanut oil when making roux for gumbo. Additionally, the oil should have a high smoke point.

As the mixture cook it will pass several stages

  • white roux
  • blond roux
  • it will become a peanut butter color
  • and then finally a dark brown roux comparable to milk chocolate.

The flavor from the dark roux is incredible!

Ingredients needed to make this recipe, with print overlay.

Ingredients you’ll need

You only need two simple ingredients for this recipe!

  • one cup vegetable oil
  • one cup of flour

Variations

The FAQs address some questions regarding variations. If you're thinking of substitutions, give that a look.

Step by step instructions to make this recipe, with print overlay.

How to make a roux

This is an overview of the instructions. For complete directions, scroll down to the bottom.

  1. Add oil to a heavy-bottomed skillet and place over medium heat.
  2. Add the flour to the oil and stir the mixture until totally combined, using a roux spoon.
  3. Stir continuously.
  4. If you feel the heat is too high turn it down a little. The color will change slowly.
  5. It will change first to a blonde roux, then have a peanut butter-colored roux, and keep stirring. Lastly, it will change to the color of a Hershey Chocolate Bar. Very dark, but not burnt.

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Essential tools for this recipe

The following are affiliate links. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. 

  • cast iron skillet
  • flat wooden spoon or heat-proof spatula

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Frequently asked questions (FAQ’s)

What is roux?

It is the start to the best gumbos! It is made with equal parts of flour and vegetable or peanut oil.

Can I use a different flour, like wheat flour?

I have heard people using potato flour, but I haven’t tried this personally. I can’t attest to the flavor or the texture, etc.

What other oils can I use?

If you’re making a blonde roux, you could use butter.  This is perfect for those cheese sauce-type recipes. The oil will need to have a high smoking point, so this is why vegetable oil and canola oil work great. Because those oils are flavorless, they won't change the flavor either. Bacon grease can also be used.

How can I make it quickly?

Here's the deal, you can't take any shortcuts! This is a labor of love and it takes time. It will take about an hour from start to finish.

Can it be made ahead of time?

Yes, it can be made up to three days ahead of time. Also, it can be made ahead and frozen.

Is roux a thickening agent?

Yes, it is a classic thickening agent for soups and stews and many creole and French dishes. Additionally, it adds a nutty flavor to your dish.

Why does my roux have lumps?

When you're adding liquid, add it slowly, whisking the entire time. Don't add additional liquid until what you're whisk is smooth and luscious.

What type of flour do you use?

Just use all-purpose flour.

Roux cooking for Gumbo in a skillet, with a spatula scraping the bottom of the pan.

Deb’s tips for the perfect roux

Be careful after you turn off the heat, as the skillet is still hot and it will continue to cook. Continue stirring until it has cooled a bit.

  • The thickening power lessens the darker it gets. The darker it is, the more flavorful it is. The thickening in gumbo comes from the okra. (I know, surprising, huh?!!)
  • Oils like avocado oil, olive oil, etc. tend to have a stronger flavor and a lower smoking point. Because of that, they do not work well (in my opinion).  

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Storage

Refrigerate - If you make extra, store it in a mason jar in the refrigerator for up to a month.

Freezer - Freeze roux in an airtight container up to six months.

Reheat - Allow to thaw overnight in the refrigerator

Dark roux cooking in a skillet with a spatula.

Related recipes

  • How to make Gravy is a great how-to for making blonde gravy from scratch. Check it out, it will take the stress out of making gravy for Sunday dinner or the holidays!
  • Chopping onions doesn't have to make you cry! Learn How to Chop Onions, this even includes a video!

If you're planning your meal and deciding what to serve with Gumbo, find all my favorite side dishes here.

Did you try this? I hope you found the instructions really clear. If you have any questions, please leave a comment below.

Basic Roux recipe being cooked in a skillet. The roux has been cooking a while and is very dark.
5 from 2 votes

How to make a roux

If you're in hungry for some authentic New Orleans Gumbo, then this is where to start! Learn how to make a basic roux, the beginning of your dish!
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Prep Time0 minutes mins
Cook Time1 hour hr
Total Time1 hour hr
Course: Lunch or Dinner
Cuisine: Cajun
Servings: 1 cup
Calories: 455kcal
Author: Deb Clark

Equipment

  • Cast Iron Skillet
  • Roux Spoon or Flat Edged Spatula

Ingredients

  • 1 cup vegetable oil
  • 1 cup all-purpose flour

Instructions

  • Add oil to a heavy bottomed skillet and apply medium heat.
  • Add the flour to the oil and stir together until totally combined, using a roux spoon (a flat edged spatula or a whisk is also fine).
  • Continue with the heat and watch the skillet closely. Stir continuously.
  • If you feel the heat is too high turn it down a little. The color should change slowly.
  • You’ll pass a blonde roux (often used for things like Alfredo sauces, or Mac and cheese etc), then have a peanut butter colored roux, good for soups etc. You’re looking to get the roux to a color of Hershey Chocolate. Very dark (but not burnt).
  • Be careful after you turn off the heat, as the skillet is still hot and will continue to cook the roux. Continue stirring until it has cooled a bit, unless you continue with a recipe, then add the other ingredients.

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    Nutrition

    Calories: 455kcal | Carbohydrates: 95g | Protein: 13g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 134mg | Fiber: 3g | Sugar: 0.3g | Calcium: 19mg | Iron: 6mg

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    About Debra Clark

    Hey I'm Deb Clark, and I'm the owner of Bowl Me Over! We live in the sleepy little town of Scappoose, Oregon. And I admit it... I love food! Join me in this foodie journey (even if you've never cooked before!) I will help you learn to be confident in the kitchen! Want to learn more? Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. mary shelby says

      February 14, 2024 at 5:23 am

      5 stars
      I love gumbo but have never tried making it especially seafood definitely will try this

      Reply
      • Debra Clark says

        February 14, 2024 at 8:02 pm

        Wonderful, and it all starts with the roux - enjoy Mary, it's a wonderful recipe!

        Reply
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