How to Make a Perfect Dark Roux for Gumbo Recipe
This classic Gumbo Roux recipe teaches you how to create a rich, deeply flavored base essential for authentic Cajun and Creole dishes. Made by slowly cooking flour and oil to a deep chocolate brown, this roux imparts a nutty, complex flavor that enhances gumbo and other Southern stews. Patience and constant stirring are key to achieving the perfect dark roux without burning.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Approximately 1 ¼ cups roux 1x
- Category: Sauce Base
- Method: Stovetop
- Cuisine: Cajun, Creole, Southern American
Ingredients
Scale
Ingredients
- 1 ¼ cups 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 it over medium-high heat. Whisk in the flour until there are no lumps. The flour will bubble and foam at first, so continue to stir to blend evenly.
- Stir: After about 5 minutes, reduce the heat to medium-low. Stir the mixture constantly for 30 to 45 minutes until the roux turns a deep chocolate brown color. Make sure to scrape the bottom and sides of the pan while stirring to prevent sticking and burning. Do not leave the roux unattended as it can burn quickly.
- Use: If you plan to use the roux immediately for gumbo, proceed with your gumbo recipe as usual once the roux reaches the desired color and consistency.
- Store: If you want to save the roux for later use, remove it from the hot pan to stop the cooking process. Let it cool to room temperature, then transfer it to an airtight container for storage.
Notes
- Using a cast iron skillet or Dutch oven helps distribute heat evenly, reducing the risk of burning.
- Constant stirring is essential to develop the deep flavor and prevent lumps or burning.
- The roux color ranges from light brown to dark chocolate; the darker the roux, the richer the flavor but also the less thickening power it has.
- Store roux in an airtight container in the refrigerator for up to 1 month or freeze for longer storage.
- Be patient—the slow cooking and stirring process is key to achieving a truly authentic roux.
Keywords: gumbo roux, roux recipe, cajun roux, creole roux, dark roux, gumbo base, southern cooking, sauce base
