Every great gumbo starts with a roux. Here are step-by-step instructions to learn how to make a roux for gumbo! Dark and rich, this jar of flavor will make your meal even better!
Of course, you'll make the following recipe: the Crock Pot Chicken and Sausage Gumbo next!
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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 the color of peanut butter
- and then finally a dark brown roux comparable to milk chocolate.
The flavor from the dark roux is incredible!
Ingredients
You only need two simple ingredients for this recipe!
- one cup vegetable oil
- one cup of flour
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Add oil to a heavy bottomed skillet and apply medium heat.
- Add the flour to the oil and stir the mixture of flour and oil 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, gravy etc.), then have a peanut butter-colored roux, good for soups. You’re looking to get the roux to a color of Hershey Chocolate Bar. Very dark (but not burnt).
Equipment
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- cast iron skillet
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FAQ's
Roux is the start to the best gumbos! It starts with equal parts of flour and vegetable or peanut oil.
I have heard people using potato flour, but I haven’t tried this personally. I can’t attest to the flavor, texture, etc.
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 - plus, they don’t have much flavor.
Here's the deal, you can't take any shortcuts! A good roux is a labor of love and it takes time. It will take about an hour from start to finish.
A roux can be made up to three days ahead of time. Also, it can be made ahead and frozen.
Test kitchen tips
- 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).
- The thickening power of the roux lessens the darker it gets. The darker the roux, the more flavorful it is. The thickening in gumbo comes from the okra. (I know, surprising, huh?!!)
- 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.
Variations
There are some questions regarding variations addressed above in the FAQ's. Give that a look if you're thinking of substitutions.
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
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- Chopping onions doesn't have to make you cry! Learn How to Chop Onions, this even includes a video!
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How to make a roux
Equipment
- Roux Spoon or Flat Edged Spatula
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
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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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