Hello, foodies. Austin Carter welcomes you all to Beyond The Bayou Blog a place where different dishes and cuisines are tried at one spot. From your favorite snacks to the main course, dips, drinks, desserts, and whatnot. Among them, one such sauce recipe we will try today is Gumbo Roux.
New Orleans gumbo is a quintessential dish that captures the rich and diverse culinary tapestry of Louisiana. At the heart of this iconic Creole and Cajun dish lies the secret ingredient – the roux. The gumbo roux is the foundation upon which the layers of flavor are built, making it a crucial element in the creation of a truly authentic and delicious gumbo.
The special part is we can prepare this roux in a few simple steps and you are ready to use this roux in various other seafood recipes such as Lobster Stew, Maryland Crab Soup and Cornbread Casserole. Just grab your pre-cooked roux sauce and save your time cooking your favorite recipe within minutes.
In this article, we will explore the art of crafting the perfect New Orleans gumbo roux. So stick down to your seat and don’t miss any crucial step of our recipe.
What Is Gumbo Roux?
Gumbo roux is a crucial element in Cajun and Creole cuisine, especially in dishes like gumbo. It’s a mixture of flour and fat, usually oil or butter, cooked together until it transforms into a thick, dark paste. This process gives the roux a deep, rich flavor and a nutty aroma. The roux acts as a thickening agent and adds a unique taste to the dish. It’s used to create the signature texture and flavor of gumbo, making it a fundamental ingredient in traditional Louisiana cooking.
Overview: How To Make Gumbo Roux?
Hey there, foodies! Today, I’m diving into the art of making a perfect roux for your favorite Cajun and Creole dishes. Equal parts all-purpose flour and vegetable oil, combined in a heavy-bottomed skillet over medium heat. As I stir this magical mixture continuously, it undergoes a mesmerizing transformation from pale to deep, rich brown.
Now, here’s where patience becomes key. It’s a gradual process, taking anywhere from 15 to 45 minutes to achieve that beautiful dark chocolate or mahogany hue. Adjusting the heat as needed and stirring constantly ensures an even color without any burnt spots.
Once my roux reaches perfection, I swiftly remove it from the heat, allowing the residual warmth to finish the cooking process. But hold on—before incorporating it into my gumbo or other dishes, I let it cool to prevent any unwanted burnt flavors.
This roux isn’t just an ingredient; it’s the secret to elevating your culinary creations with a depth of flavor that’s simply irresistible. Happy cooking, fellow flavor enthusiasts!
Cajun Special Gumbo Roux Recipe
Equipment
- Skillet or pan, wooden spoon or heat-resistant spatula
Ingredients
- 1 cup Flour
- 1 cup Vegetable oil
Instructions
- Prepare your workspace and have all ingredients measured.
- Combine equal parts flour and vegetable oil in a skillet.
- Heat over medium heat, stirring continuously until the roux turns dark brown.
- Adjust heat as needed to prevent burning or undercooking.
- Stir constantly to ensure even browning and prevent sticking.
- Remove from heat when the roux reaches a deep, rich color.
- Allow the roux to cool before using it in your dish.
Nutrition
What Are the Three Types of Gumbo?
A roux is the base for many sauces and soups. It adds a lot of flavor when cooked to a dark brown, like in this recipe.
There are different types of roux and here’s how to use them:
- A blonde roux is light in color and cooks quickly until golden brown (just a few minutes). It’s great for thickening sauces in dishes like Spinach Madeline and Green Chile Macaroni and Cheese.
- A brown roux cooks longer than blonde but not as long as dark brown. It adds toasty flavor and thickening, perfect for Turkey Gravy.
- A dark brown or chocolate roux is full of flavor for Cajun or Creole gumbo. It thickens and adds a nutty taste, though it takes longer to cook, it’s totally worth it.
What to Serve with Gumbo Roux?
- Mustard Pickled Deviled Eggs
- Pickled Beets and Goat Cheese Salad
- Pickled Tomatoes
- Southern Cornbread
- Bomba Rice
Storing It for the Future!
- After the gumbo roux has cooked, set it aside to cool to room temperature. It will settle more easily and be ready for storage after this.
- Once the roux has cooled, pour it into a tightly sealed jar. Anything that can lock off air can be used, whether it’s a glass jar, a plastic container, or a resealable bag.
- Make sure the container is tightly sealed so no air can get in. In this way, the roux retains its freshness and flavor.
- Keep the roux in the fridge if you intend to use it within a few weeks. It will remain fresh and prepared for your subsequent gumbo experience.
- When storing for an extended period, freezing is the way to go. Freeze the contents after sealing the container, and they will remain edible for months.
- Be careful when thawing the frozen roux; it needs at least one night in the fridge before you can use it. By thawing it gently, its quality is preserved.
Frequently Asked Questions (FAQs)
Q: Is gumbo roux better with butter or oil?
A: Both butter and oil can be used to make gumbo roux, but oil is often preferred as it has a higher smoke point, making it easier to achieve the desired dark color without burning.
Q: Why is it called Gumbo Roux?
A: Gumbo roux gets its name from its role in thickening and flavoring gumbo, a popular Louisiana dish. “Gumbo” itself is derived from the Bantu word for okra, a traditional gumbo ingredient.
Q: What is a substitute for a roux?
A: A substitute for roux in recipes is a mixture of equal parts cornstarch and cold water, added to thicken sauces and soups. It’s an excellent alternative for a gluten-free option.
Q: Why is my roux lumpy?
A: Your roux might be lumpy due to unevenly mixed flour and oil, or the heat might be too high, causing clumps. Stirring constantly and adjusting heat can help create a smooth roux.
Q: What is the best flour for gumbo roux?
A: The best flour for gumbo roux is all-purpose flour. It has the right balance of protein and starch to create a smooth and flavorful roux for your gumbo.
