How to Make a Roux: A Dark, Rich Creole or Cajun Roux Recipe Mama Would Be Proud Of by Kara Bachman


How to Make a Roux: A Dark, Rich Creole or Cajun Roux Recipe Mama Would Be Proud Of

The base of so much Cajun or New Orleans Creole cuisine is a nice, dark roux. This base not only thickens a dish, but also adds a rich, complex flavor that makes all the difference. Use a roux as a base for gumbo, stewed chicken dishes or even a beef stew.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 to 20 minutes depending on color desired
Total Time: 15 to 25 minutes

Ingredients

Here's how to make it:

  1. Use 1/4 cup of all-purpose flour and mix in enough vegetable oil to give it the consistency of cake batter. 
  2. Heat the mix on very low heat, stirring CONSTANTLY. Be patient. After a few minutes, it will begin to brown. 
  3. Keep stirring and quickly remove your pot from the flame as soon as your roux seems to be the color of milk chocolate or gives off the scent that it might be close to burning.

Note: Add a bit of water, your gumbo ingredients and you're good to go. It might take a few tries to get it right, but it's a skill worth learning.

Photo: A roux when it's a light golden brown.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Gumbo Cookbooks $3 & Up
Flour $3 & Up
Vegetable Oil $2 & Up

Quick Cajun Shrimp Po' Boy Recipe Will Transport You to New Orleans

20-Minute Cajun Shrimp & Grits Recipe: Amazing New Orleans Flavors Fast

5-Ingredient Cajun Pork Tenderloin Recipe Cooks in About 20 Minutes

Easy 30-Minute Shrimp Étouffée Recipe Will Spice Up Dinner Fast

Donna John
Now you've got to share your gumbo recipe, Kara Bachman! Welcome to the tribe!
Elisa Schmitz
Thanks for the delish tip, Kara Bachman! So excited to learn from you, chica!
Kara Bachman
Thanks to you both--As soon as I have time will post the full gumbo recipe!
Elisa Schmitz
Can't wait, Kara Bachman! Happy holidays to you! Donna John

join discussion

Please login to comment.

recommended tips

Crispy & Creamy Roasted Greek Potatoes Recipe With Garlic, Lemon & Oregano

Raspberry Baked Oatmeal Recipe: The Breakfast You Didn't Know You Needed

Magic Dijonnaise Roasted Potatoes Recipe: Crispy, Creamy & Full of Flavor

Creamy Cream Cheese Shrimp Dip Recipe Is the Best Cold Appetizer