Ingredients
Scale
- 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 3/4 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
