Dark Roux for Gumbo
There are a multitude of applications for roux. In gumbo, the roux not only thickens, but is the main flavor base for the dish.
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Equipment List
- Heavy pan - I like a saucier because there are no corners to miss while stirring
- Wire whisk (optional)
- Wooden spoon OR Silicone spatula/spoon (something that won’t conduct heat)
Ingredients
- 1 c Canola oil- Do NOT use butter - the proteins will break down before you get a dark roux
- 1.5 c All Purpose Flour- Many gluten free alternatives have been tried and failed. Rice flour might be “adequate”.
Preparation Instructions
- Distraction Free Space: This recipe couldn’t be easier as long as you don’t let the roux burn. To avoid burning, you will use constant gentle stirring. Get rid of all distractions, pull up a stool, and get ready for some stirring.
Cooking Instructions
- Heat ingredients
- Note: Turn on stove to a medium/low heat. The exact temperature isn’t critical. Over the first 12 minutes, your temperature will slowly rise to 350F. You will then maintain the temperature between 350-385F for the rest of the cook as the roux darkens.
- Add 1 c Canola oil to pan
- Add 1.5 c All Purpose Flour to pan
- Stir ingredients to completely mix the flour and oil
- Note: I find it handy to use a wire whisk to initially mix the flour and oil.
- Stir ingredients - switch to preferred stirring device (wood or silicone) and stir gently and constantly from this point forward
- Note: At this point, you have a blonde roux. It has a lot of thickening ability but not a lot of flavor. A tablespoon or two of this would thicken a quart of stock to make a gravy. When I make a blonde roux for gravy, I use butter as my fat for a little extra flavor.
- Note: At this point, this is a medium roux. Less thickening but more flavor. This would be great for an etouffee but could also be used in a gravy.
- Note: Creole chefs might only be offended while Cajun chefs might outright reject this statement: Once the roux has become the color of peanut butter, you could probably start using it for gumbo. That said, the darker it gets, the more flavor it adds (and the less thickening you get from it).
- Note: Anything beyond this color could easily be considered a dark roux by French chef standards. Creole and Cajun chefs discern several gradations including “peanut butter”, “brick”, “chocolate”. The darkest “chocolate” are used for seafood gumbo while “peanut butter” is used for sausage and chicken gumbo. For my chicken, shrimp, andouille gumbo, I split the difference with a “brick” roux.
- This is a nice “brick” roux - my preferred roux for gumbo. Unless you want a dark “chocolate” or “mahogany” roux, you can turn off the heat now.
- Turn off the heat. Continue stirring until the roux is less than 350F.
- Note: This is a “chocolate” dark brown roux - great for a Cajun seafood roux.
Finishing Instructions
- Once the roux is finished coming to your preferred color, you can use it immediately or store it in an airtight container.
- Use immediately: Option A) Let it cool to around 200F and add it to an already cooking gumbo. This is my preference. The roux can be added while it is full temperature (350F) to a boiling pot (212F) but it can be a quite dramatic sputtering and hissing show. I also like this method because I can slowly add the roux until I come to the consistency I like. Option B) Add your trinity (onions, celery, and bell peppers) directly to the roux to start your gumbo. This is probably a more traditional way to cook gumbo. This doesn’t allow you to adjust the thickness of the gumbo as easily. I prefer to build my gumbo like a soup - sweat the trinity like I would a mirepoix then go from there.
- Store it: Pour it into Mason jar and screw on the lid. This could likely store in any cool, dark place. Room temperature is probably fine but to be safe I put it in a refrigerator where it will keep for months.