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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A simple guide to making a classic roux for gumbo, a staple in Cajun cuisine.
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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.
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Stir continuously to prevent the roux from burning.
Use a heavy-bottomed pan for even heat distribution.
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.
Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊
