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 and Cajun Jambalaya. 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?
Step 1: Measure Your Ingredients
Accurately measure 1 cup of flour and 1 cup of vegetable oil. Set them aside within easy reach.
Step 2: Prepare Your Skillet
Place your skillet on the stove and set the heat to medium. Make sure the skillet is clean and dry.
Step 3: Combine Flour and Oil
Pour the measured vegetable oil into the skillet. Slowly add the flour, stirring constantly to blend the two into a smooth mixture. It should look like a thick paste.
Step 4: Heat the Mixture
Keep the heat at medium and continue to stir the mixture constantly. Use a wooden spoon or a heat-resistant spatula to ensure you scrape the bottom and sides of the skillet. This helps prevent sticking and burning.
Step 5: Watch for Color Changes
As the mixture heats up, you’ll notice it gradually changing color. This is a slow process, so be patient. Keep stirring continuously to ensure even browning.
Step 6: Adjust the Heat if Needed
If you notice the roux is starting to brown too quickly or burn, reduce the heat slightly. If it’s not browning at all, you can increase the heat a little. The key is to maintain a steady, even heat.
Step 7: Aim for a Dark Brown Color
Continue stirring until the roux reaches a deep, rich brown color. This can take anywhere from 15 to 30 minutes, depending on your stove and the amount of heat. Be patient and keep stirring!
Step 8: Remove from Heat
Once the roux has reached the desired dark brown color, remove the skillet from the heat. Keep stirring for a few more minutes as it will continue to cook from the residual heat.
Step 9: Cool the Roux
Allow the roux to cool in the skillet. It will thicken as it cools. Once cooled, it’s ready to be used in your dish.
Step 10: Store or Use
You can use the roux immediately in your recipe or store it for later use. If storing, transfer it to an airtight container and keep it in the refrigerator. It can last for up to a week.
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
The Types of Gumbos I Know!
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.
Tips that Helps Me a Lot!
Keep Stirring
- Don’t Walk Away: You need to stir the roux constantly as it cooks to prevent burning.
Be Patient
- Take Your Time: Browning the roux takes time. If you rush, you might burn the flour and have to start over.
Adjust the Heat
- Turn Down the Burner: When the roux reaches a chocolate brown color, lower the heat and keep cooking it slowly until it turns dark chocolate brown.
- Don’t Be Afraid: Many people stop at the milk chocolate stage out of fear of burning the roux, but for the best-tasting gumbo, you need a deep chocolate brown roux.
Make Extra
- Large Batch: Since making a dark roux is time-consuming, make a large batch to store for later. It will keep in the fridge for months, so doubling the recipe is a good idea if you have the space.
Following these tips will help you achieve a perfect, flavorful roux for your gumbo. Happy cooking!
What to Serve with Gumbo Roux?
Honesty speaking, this gumbo roux works like magic with just anything. It works as a thickening agent to give the dishes a rich and hearty consistency. A well-cooked roux imparts a dark, appetizing color to the gumbo, making it visually appealing. It works well with a number of dishes, but trust me it will work as a perfect side for the given ones.
- Mustard Pickled Deviled Eggs
- Pickled Beets and Goat Cheese Salad
- Pickled Tomatoes
- Southern Cornbread
- Bomba Rice
Store My Gumbo for Later!
- Storing the Roux: After cooling, pour the roux into a tightly sealed container. You can use a glass jar, plastic container, or a resealable bag. Just make sure no air can get in. This keeps the roux fresh and flavorful.
- Refrigerating the Roux: If you plan to use the roux within a few weeks, store it in the fridge. It will stay fresh and ready for your next gumbo.
- Freezing for Long-Term Storage: For longer storage, freezing is best. Seal the container and freeze it. The roux will stay good for months this way.
- Thawing the Roux: When you’re ready to use the frozen roux, let it thaw in the fridge overnight. This gentle thawing keeps its quality intact.
Is Gumbo Roux Better with Butter or Oil?
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.
What Is the Best Flour for Gumbo Roux?
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.
Why Is My Roux Lumpy?
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.