gumbo roux recipe in a small saucepan with a spoon

Gumbo Roux Recipe

Learn to make the BEST Gumbo Roux Recipe with elaborate tips, step by step method and a short video. A dark brown Gumbo Roux or a Gumbo Base is the building block of any Gumbo recipe and lends the dish an incredible depth of flavor & builds a rich color.
4.34 from 3 votes
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Course: Condiment
Cuisine: American
Keyword: Gumbo Base Recipe, Gumbo Roux Recipe, How to make a good Gumbo Roux, How to make a Gumbo Roux
Prep Time: 1 minute
Cook Time: 35 minutes
Total Time: 36 minutes
Calories: 812kcal
Author: Meghna

Ingredients

  • 1/3 cup plain white flour
  • 1/3 cup oil

Instructions

  • Choose a heavy bottomed iron skillet/pan/pot for best results. Set the skillet over medium heat. When moderately hot add oil and the add the white flour. Stir with a help of a spatula until the flour is well blended into the oil. Immediately reduce the heat to the lowest setting or if you are a pro cook you may even keep it at medium low.
  • Stir frequently until the flour changes it's color and becomes dark brown or looks like a melted chocolate. It should take you approximately 35 minutes for this quantity of roux. You'll notice that the flour will gradually change its color from white - blonde - peanut butter - brown and than dark brown.
  • Turn off the heat immediately and proceed with the Gumbo recipe. Or else if you decide to store your Gumbo Roux for later use allow it to cool down completely than store it in the fridge for 3 months or freeze it in ice cube tray and freeze them for 6 months.

Video

Notes

  1. Measuring Units used, 1 cup = 240 ml & teaspoon = 5 ml.
  2. IMPORTANT NOTE: If you see streaks of black appearing in the flour oil mixture that means that the roux is burnt/ruined. You have to start all over again. It's very important that you do not increase the heat and continue to stir the roux frequently until it changes it's color and becomes dark brown. This will prevent the flour from burning and you'll end up with a perfect Gumbo Roux.
  3. The Roux will separate once cold. That means the flour will settle at the bottom of the container and the fat will float on the surface. You need to stir it to get back the original Gumbo Roux consistency.
  4. STORING TIPS: Lasts for 3 months in the fridge and 6 months in the freezer.
  5. Never leave the roux unattended on the stove top. The flour burns very quickly and with a blink of an eye.
  6. Stir the roux frequently and briskly for an even browning of the flour.
  7. Do not be tempted to increase the temperature and hasten the process because it will result in an un even browning of the flour specially if you are a beginner cook.
  8. Low temperatures gives the most consistent and effective result so I would recommend that you stick to low temoeratures for best result.
  9. The roux making time depends on the amount of roux being made and the temperature it's cooked.
  10. A Gumbo Roux is always dark brown in color which resembles a chocolate color. This dark brown roux will make you the best Gumbo ever.
 
Calorific details are provided by a third party application and are to be used as indicative figures only.
 
 
Nutrition Facts
Gumbo Roux Recipe
Amount Per Serving
Calories 812 Calories from Fat 675
% Daily Value*
Fat 75g115%
Saturated Fat 6g38%
Sodium 1mg0%
Potassium 45mg1%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 812kcal | Carbohydrates: 32g | Protein: 4g | Fat: 75g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Iron: 2mg