Traditional Gumbo Roux Recipe
A rich and deeply flavorful homemade gumbo roux recipe, essential for creating authentic Louisiana gumbo with the perfect texture, color, and nutty aroma.
Ingredients
- ½ cup vegetable oil or butter Choose based on flavor preference
- ½ cup all-purpose flour Slightly packed for accuracy
Instructions
- In a heavy-bottomed pan, heat the oil or butter over medium heat.
- Gradually whisk the flour into the fat, stirring constantly to avoid lumps.
- Continue stirring without interruption to ensure even browning.
- Cook until the roux reaches your desired color: light, medium, or dark chocolate brown.
- Once the color is achieved, remove from heat immediately and continue stirring for 1–2 minutes to prevent burning.
- Use the roux immediately in your gumbo, or let it cool for later use.
Notes
- Always stir continuously to prevent the roux from burning.
- Adjust heat as needed; lower the heat if the roux darkens too quickly.
- Darker roux offers richer flavor but less thickening power.
- Roux can be made in advance and stored in an airtight container in the refrigerator for up to one week.