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Roux

“First, ya make a roux…,” are the famous words usually spoken when describing these classic Cajun dishes such as a gumbo, stew, or etouffee. This simple recipe shows beginners that with a little practice and patience just how easy making a roux can be.

Ingredients

1 part cooking oil

1 part all-purpose flour

Instructions

Use a thick pot such as a dutch oven and set it on the stove over a medium to medium-high heat.

Pour the oil into the pot and heat oil 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 color you desire.

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 the desired color is reached in order to stop the cooking process.

Notes

Use a low or medium heat when first learning how to make 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 not splash hot roux on yourself.

Ingredients of 3/4 cup each of oil and flour are enough for a chicken gumbo using 1 chicken and 1 cup of flour and oil are 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.