Dark Roux
Slowly toasted flour and oil deepen into a nutty, mahogany-colored base for gumbo.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This dark roux is cooked low and slow until it turns the color of chocolate, developing a deep, toasted flavor essential to Cajun and Creole gumbos and stews. The key is constant stirring over moderate heat to avoid scorching, which would force you to start over. Patience here rewards you with the smoky, nutty backbone that defines authentic gumbo.
Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil
Method
-
Measure the flour and oil into separate bowls so both are ready to combine quickly once the oil is hot.
-
Heat the vegetable oil in a heavy-bottomed 9-inch skillet or cast iron pan over medium heat until it shimmers, about 2 minutes.
-
Whisk in the flour all at once, stirring constantly to form a smooth, thick paste with no lumps.
-
Reduce heat to medium-low and cook the roux, stirring constantly and scraping the bottom and corners of the pan, until it turns a light peanut-butter color, about 10 minutes.
-
Continue stirring constantly over medium-low heat as the roux deepens through caramel and reddish-brown stages, about 15 more minutes.
-
Keep stirring without pause until the roux reaches a dark chocolate-brown color and smells deeply toasted and nutty, about 5 more minutes; immediately remove from heat if you see any black flecks or smell burning.
-
Remove the pan from heat and let the roux cool slightly for 5 minutes before stirring in the vegetables or liquid called for in your gumbo or stew recipe, as it will continue to darken off the heat.
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Dark Roux
This dark roux is cooked low and slow until it turns the color of chocolate, developing a deep, toasted flavor essential to Cajun and Creole gumbos and stews. The key is constant stirring over moderate heat to avoid scorching, which would force you to start over. Patience here rewards you with the smoky, nutty backbone that defines authentic gumbo.
50 min 16 oz 110 cal
Ingredients
- 1 cup all-purpose flour
- 1 cup vegetable oil
Method
- 1
Measure the flour and oil into separate bowls so both are ready to combine quickly once the oil is hot.
- 2
Heat the vegetable oil in a heavy-bottomed 9-inch skillet or cast iron pan over medium heat until it shimmers, about 2 minutes.
- 3
Whisk in the flour all at once, stirring constantly to form a smooth, thick paste with no lumps.
- 4
Reduce heat to medium-low and cook the roux, stirring constantly and scraping the bottom and corners of the pan, until it turns a light peanut-butter color, about 10 minutes.
- 5
Continue stirring constantly over medium-low heat as the roux deepens through caramel and reddish-brown stages, about 15 more minutes.
- 6
Keep stirring without pause until the roux reaches a dark chocolate-brown color and smells deeply toasted and nutty, about 5 more minutes; immediately remove from heat if you see any black flecks or smell burning.
- 7
Remove the pan from heat and let the roux cool slightly for 5 minutes before stirring in the vegetables or liquid called for in your gumbo or stew recipe, as it will continue to darken off the heat.
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