A simple guide to making a classic roux for gumbo, a staple in Cajun cuisine.
Ingredients
Flour165g
Oil160g
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
- Step 1
Add flour and oil to a pan.
- Step 2
Cook over medium-high heat until the mixture turns chocolate brown.
- Step 3
Once the desired color is achieved, remove the roux from the flame.
- Step 4
Let it rest for thirty minutes.
- Step 5
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
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.
Loading reviews...
Brandon Griffin
(@cajuninthekitchen)
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊 Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia