A simple guide to making a classic roux for gumbo, a staple in Cajun cuisine.
Ingredients
- 165gFlour
- 160gOil
Nutrition (per serving)
Calories
1383.6kcal (69.18%)
Protein
16.9g (33.78%)
Carbs
58.3g (21.2%)
Sugars
0.5g (0.98%)
Healthy Fat
115.9g
Unhealthy Fat
22.0g
% Daily Value based on a 2000 calorie diet
How to make Roux for Gumbo
Add flour and oil to a pan.
Cook over medium-high heat until the mixture turns chocolate brown.
Once the desired color is achieved, remove the roux from the flame.
Let it rest for thirty minutes.
Remove excess oil from the roux.
Nutrition (per serving)
Nutrition (per serving)
Calories
1383.6kcal (69.18%)
Protein
16.9g (33.78%)
Carbs
58.3g (21.2%)
Sugars
0.5g (0.98%)
Healthy Fat
115.9g
Unhealthy Fat
22.0g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
Stir continuously to prevent the roux from burning.
Use a heavy-bottomed pan for even heat distribution.
FAQS
What is the purpose of a roux in gumbo?
A roux is used as a thickening agent and adds a rich, nutty flavor to the gumbo.
Can I use a different type of oil?
Yes, you can use any oil with a high smoke point, such as vegetable or canola oil.
How do I know when the roux is ready?
The roux is ready when it reaches a chocolate brown color.
Can I make roux in advance?
Yes, you can make roux in advance and store it in the refrigerator for up to a week.
What should I do if my roux burns?
If your roux burns, it's best to start over, as burnt roux can impart a bitter taste.
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Brandon Griffin
(@cajuninthekitchen)
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊 Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...
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North Terrace, Adelaide, South Australia, 5000
Australia