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–+ servings
A rich, dark brown Cajun gumbo roux in a large skillet with a whisk.

Gumbo Roux (Dark Cajun Roux)

40aprons.com/gumbo-roux/
A roux is the foundation for any good gumbo, and these easy-to-follow instructions will set you up for success every time!
Prep 10 minutes
Cook 35 minutes
Total 45 minutes
Recipe Makes (Approximate): 1 roux

Equipment

  • heavy bottomed saucepan or dutch oven, or gumbo pot
  • whisk or large wooden spoon

Ingredients

  • 1 cup unsalted butter (cut into small pieces, see Notes)
  • 1 cup all-purpose flour

Instructions

  • Place heavy-bottomed saucepan on stovetop over medium heat. Add 1 cup unsalted butter and let butter melt completely.
  • Once butter is melted, sprinkle 1 cup all-purpose flour into saucepan. Whisk flour into melted butter until fully incorporated with no lumps remaining.
  • Cook roux, whisking constantly, approximately 10 to 15 minutes or until roux begins to develop rich blonde color.
  • Reduce heat under saucepan to medium-low. Continue cooking roux, whisking constantly, 5 to 10 minutes, or until roux develops rich peanut-butter color.
  • Reduce heat under saucepan to low. Continue cooking roux, whisking constantly, 10 minutes or until roux is rich, dark brown color, resembling melted milk chocolate.
  • Turn off heat under saucepan, but do not remove saucepan from burner. Continue whisking, cooking roux until color is deep, dark brown, resembling melted dark chocolate.
  • When desired color is achieved, immediately add ingredients to continue making gumbo. Alternately, transfer roux to airtight container. Let roux cool completely, then seal container and refrigerate or freeze roux until ready to use.

Recipe Notes

  • Important: Do not leave roux unattended, and do not stop whisking at any time. If roux burns at any point, discard mixture, clean saucepan, and start again.
  • Amounts: You can halve this roux recipe for a small batch of gumbo, or you can double or triple it for a large batch. Just remember to use equal parts butter and flour.
  • Refrigerator Storage: Refrigerate roux in an airtight container up to 6 months. Reheat on the stove over low heat, whisking constantly.
  • Freezer Storage: Freeze roux in an airtight container up to 1 year. Defrost roux in the refrigerator overnight, then reheat on the stovetop over low heat, whisking constantly.

 

Butter Alternatives

  • Clarified Butter: Also known as "ghee". No milk solids means a higher smoke point than regular butter.
  • Neutral-Flavored Oil: Canola oil and peanut oil are popular choices because of their higher smoke point.
  • Bacon Grease: Adds a smoky flavor but takes much longer to brown, and you'll need to make sure you have enough. Strain grease before using.
  • Lard: Gives the roux a mild pork flavor. Use a high-quality lard and watch the roux closely as lard can burn quickly.

Nutrition Information (Approximate)

Serving Size: 1 rouxCalories: 2083calProtein: 15gFat: 185gSaturated Fat: 117gTrans Fat: 7gCholesterol: 488mgSodium: 27mgPotassium: 188mgTotal Carbs: 96gFiber: 3gSugar: 0.5gNet Carbs: 93gVitamin A: 5673IUCalcium: 73mgIron: 6mg
Recipe By: Cheryl Malik
https://40aprons.com/gumbo-roux/