How to Make a Perfect Dark Roux for Gumbo Recipe
A classic dark roux recipe perfect for making authentic gumbo. This rich, deeply toasted flour and oil mixture forms the flavorful base for traditional Cajun and Creole gumbo dishes. Slow cooking the roux to a deep chocolate brown color enhances its nutty flavor and thickening power.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: About 1 ¼ cups roux 1x
- Category: Sauces & Condiments
- Method: Stovetop
- Cuisine: Cajun/Creole
Ingredients
Scale
Ingredients
- 1 ¼ cup all-purpose flour
- 1 cup neutral oil (vegetable oil or avocado oil)
Instructions
- Mix: Add the oil to a large deep cast iron skillet or Dutch oven and heat over medium-high heat. Whisk in the flour until there are no lumps. The flour will bubble and foam at first, so continue stirring to combine thoroughly.
- Stir: After about 5 minutes, reduce the heat to medium-low. Stir constantly for 30 to 45 minutes until the roux reaches a deep chocolate brown color. Be sure to scrape the bottom and sides of the pot frequently to prevent burning. Never leave the roux unattended or stop stirring as it can burn quickly.
- Use: If making gumbo immediately, proceed with your gumbo recipe using the prepared roux as the base.
- Store: If not using right away, remove the roux from the heat to prevent it from darkening further with residual heat. Allow it to cool to room temperature, then transfer to an airtight container for storage.
Notes
- Constant stirring is essential to prevent burning and achieve the perfect color.
- Use a heavy-bottomed pan like cast iron or a Dutch oven for even heat distribution.
- The darker the roux, the less thickening power it has, but the richer the flavor.
- Store cooled roux in the refrigerator for up to two weeks or freeze for longer storage.
Keywords: gumbo roux, dark roux, Cajun roux, gumbo base, roux recipe, cast iron roux
