Saturday, July 01, 2006

How To Make a Gumbo Roux



  • 1 cup cooking oil
  • 1 cup all-purpose flour

Mix well. In heavy metal pot or skillet stir over medium heat. It is important to stir constantly because this action prevents the oil and flour mixture from burning. If any part of the mixture begins to burn it will create a bitter taste and consequently ruin the entire dish. (video)

Stir and cook the roux until it becomes a chocolate color. When the roux turns to a dark chocolate color remove from heat and set aside until ready for use. The roux can be stored in a cool place for later use. It will keep for a long time.

Roux is one of the basic ingredients in preparing many Cajun dishes. It can be prepared in three different bases - off white, golden brown and dark brown (chocolate color). Each base will produce its own unique and distinct taste.

There is a much simpler way to make a fantastic gumbo roux without using oil or your stove top. Want to find out how? Then go to Easy Microwave Gumbo Roux. It is a modern way to create an excellent roux in just a few short minutes.

I guarantee you will love it.

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  1. Question: does it have to be liquid?

  2. Traditional gumbo roux is not exactly liquid - its more like a paste. Its basically flour toasted in oil. It gives the liquid in gumbo color and flavor. You can make roux without oil, which is in dry powder form until you are ready to use it. Check out our Easy Microwave Gumbo Roux recipe here to learn how to make it:

  3. I've attempted roux the traditional way before and always messed it up...real excited to try the microwave one! Just one question, I usually use about a cup for my gumbo (tasso, sausage and okra). Can I store this version? Do I need to mix it all up with water first?

  4. It stores very well in dry powder form. Only mix what you want to use in water, or it will surely go bad. I keep a covered container of powdered roux in my pantry for months at a time. Works great every time!

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