This Cajun roux recipe is easy to follow and a delicious start to many Cajun dishes. You only need heat, flour and oil, a heavy pot, and a spoon with some mean stirring abilities. I'll show you how!
I’m an Amazon Associate. The Louisiana Woman Blog contains affiliate links with Amazon, and I will earn a commission if you purchase through those links. Thank you!
Jump to:
First You Make A Roux
One often finds a proper dark roux essential when cooking traditional Cajun food. This is the basis for most gumbos and stews' thick, rich flavor. You may have heard the phrase, "First, you make a roux," when it comes to being instructed on how to make Cajun or Creole dishes.
It's so true, and if you aren't familiar with the process, you will be after reading this post.
This good roux recipe will take you to delicious and satisfying meals like Chicken Gumbo Recipe: Classic Cajun. It's the most famous Cajun dish, resulting in a delightful pot every time. Another gumbo roux recipe is Seafood Gumbo. It's made with a dark Cajun roux, which gives the gumbo extra rich flavor, highlighting the seafood flavors.
But gumbo isn't the only thing we Cajuns like to flavor up in the kitchen with a roux. There's Best Louisiana Rice Dressing, Shrimp Stew With Eggs, and Comforting Cajun Meatball Stew. Oh, what a tempting buffet!
To make these dishes, you must know how to make the perfect batch of roux, and we begin with two ingredients.
Ingredients
The elements are simple.
- Cooking oil - a neutral oil, such as vegetable oil, canola oil, or olive oil.
- All-purpose flour - regular white flour is needed for the right consistency and nutty flavor.
Instructions
First, put some comfortable shoes on or don't wear any. Wrap an apron around you, turn off the TV and your phone, and don't answer the door. Put on some easy-listening music and tell the family and the dog you will be inaccessible for the next half hour. They won't die.
Grab a thick pot like a Dutch oven or cast iron skillet and a long-handled wooden spoon. Or, use a metal roux spoon like I do. It has a slightly slanted flat edge that makes it easy to move the flour and oil around the bottom of the pot. Very comfy!
Now, measure the oil and flour using a 1:1 ratio or equal parts of the ingredients. Add the oil first and let it heat up over low to medium heat before adding the flour. This helps shorten the cooking time by getting the flour off to a good start.
Add the flour to the hot oil and stir-stir-stir, and don't stop! Be careful as you stir to avoid splashing hot roux on yourself. You may want to raise the heat to medium-high heat to speed up the process. Keep stirring and be patient; this is a labor of love.
Notice how the roux begins to thicken and slowly darken. It will give off a distinct nutty aroma. The scent reminds me of Mama preparing meals in our South Louisiana home.
The above picture is considered a blonde roux or peanut butter color used in making etouffee.
This medium roux is perfect for a chicken stew. But for a gumbo, you're not quite there yet.
Continue the cooking process until the roux is the color of cocoa powder. Now, it's perfect for a Cajun gumbo recipe.
The sauce can continue to cook and turn the color of dark chocolate.
As it darkens, it becomes a thinner sauce, and the taste is more intense, very fitting for Seafood Gumbo.
Ingredients of ¾ cup each of oil and flour are enough for a chicken gumbo, and using one chicken, 1 cup each of flour and oil is sufficient for a seafood gumbo.
Cooking With Cajun Roux Recipe
After making the roux, add chopped yellow onion, green bell pepper, and celery. This is the Cajun trinity of vegetables used in making many classic dishes of Acadiana.
After adding the vegetables the roux stops getting darker and the vegetables start to cook.
There is a Creole Seasoning Blend made of fresh-cut vegetables prepared ahead of time to cook with in your favorite savory dishes. You can make your own or purchase it from the grocery store.
Hint:
While stirring, do not allow dark spots to form. This happens when the sauce is burning. If you have a burnt roux, throw it out, clean the pot, and start over. Roux-making takes time and experience, so again, be patient.
Top Tip
Don't stop stirring; never take your eyes off the roux! Remove the pot from the burner and adjust the heat if the sauce is getting too dark too fast.
Storage
You can make roux ahead of time and store it in the refrigerator in an airtight container for a few weeks or in the freezer for a few months. This works well with large batches.
FAQ
By browning white flour in a fat, such as butter or vegetable oil to get the perfect Cajun roux recipe.
It is an essential thickening agent for gumbos and stew made of browned flour and oil.
Two ingredients are needed to make this thickening agent: white flour and fat.
Related
Looking for more recipes to make with the Cajun roux recipe? Try these:
Pairing
These dishes go well with a dish made with a roux.
Print
Cajun Roux Recipe And An Easy Lesson
This Cajun roux recipe is easy to follow and a delicious start to many Cajun dishes.
- Total Time: 15 minutes
- Yield: 1 roux recipe 1x
Ingredients
- 1 part cooking oil
- 1 part all-purpose flour
Instructions
- Use a thick pot such as a Dutch oven or cast-iron pot and set it on the stove over medium to medium-high heat.
- Pour the oil into the pot and heat it until it's hot; this gives the flour a head start for browning.
- Add the flour to the pot of hot oil and stir with a long-handled spoon until the roux is the desired color.
- The different colors of the roux are used for different dishes. You can use a light roux for an etouffee or stew, a medium roux for a chicken gumbo, and a dark one is appropriate for a seafood gumbo.
- Do not allow dark spots to form. This happens when the roux is burning.
- Add the vegetables or other ingredients immediately after reaching the desired color to stop the browing process.
Notes
- The different colors of the roux are used for different dishes; a light roux is for an etouffee or stew, a medium roux is for chicken gumbo, and a dark one is appropriate for seafood gumbo.
- Do not allow dark spots to form. This happens when the roux is burning.
- Add the vegetables or other ingredients immediately after reaching the desired color to stop the brewning process.
- Use low or medium heat when first making a roux. Start off slow.
- Roux-making takes time and experience, so be patient.
- Don't stop stirring until the roux is done.
- Be careful as you stir to avoid splashing hot roux on yourself.
- Ingredients of ¾ cup each of oil and flour are enough for a chicken gumbo, and using 1 chicken, 1 cup each of flour and oil is sufficient for a seafood gumbo.
- You can make roux ahead of time and store it in the refrigerator for a few months.
- If you burn the roux, throw it out, clean the pot, and start over.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: simmer
- Cuisine: Cajun
See how easy it is? Soon you'll be saying, "First, ya make a roux...," before you know it.
You know I love hearing from you. Please leave a question or comment below, and don't forget to follow me on Facebook and Instagram and pin my recipes to Pinterest.
Have a nice day!
You know I love hearing from you. Please leave a question or comment below, and don't forget to follow me on Facebook and Instagram and pin my recipes to Pinterest.
Have a nice day!
"Each life is made up of mistakes and learning, waiting and growing, practicing patience and being persistent."
Billy Graham
LISA ATKINS
Never knew the ratio. Will try. Mmmmm!
Roberta Richard
OMG I love your post!! Thanks for sharing our cajun heritage with so many people!! XOXO
Louisiana Woman
My pleasure! I’m glad you approve.
Charlotte Thompson
Love all of your post !!!!
Louisiana Woman
Thanks, friend!