How to Make Dark Roux for Gumbo
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings (about 2 cups)
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Calories
152 kcal
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Course
Main Course
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Cuisine
Cajun
How to Make Dark Roux for Gumbo
Description
How to Make Dark Roux for Gumbo outlines making a rich, deeply colored roux by combining 2 cups of oil (or animal fat) with 2 cups of flour and cooking over medium heat. Constant stirring prevents burning and ensures the roux develops a dark chocolate color that imparts a nutty aroma and flavor to dishes like gumbo. The method involves initially cooking to a milk chocolate hue, then lowering heat to deepen the color, avoiding any blackened bits. Once finished, the roux should be removed from heat and cooled slightly before use.
This dark roux lends both color and complexity to soups and stews, grounding the dish in its signature taste. Because the roux is cooked until deeply browned, it has a robust, slightly toasted flavor that forms an important base for gumbo and similar recipes. The patience required during cooking is rewarded with a rich foundation for hearty meals.
The resulting roux can be cooled and stored refrigerated in an airtight container for weeks, allowing advance preparation for future dishes. It maintains its quality over time when properly stored, letting cooks have a ready ingredient on hand for quick use.
Ingredients
- 2 cups unflavored oil or animal fat
- 2 cups all-purpose flour 240g
Instructions
- Heat a skillet or Dutch oven over medium heat.
- Pour in the oil. When warm, add the flour.
- Cook the roux over medium heat until it has darkened to a deep brown color, constantly stirring to ensure the flour does not burn. (There should be no black flecks in the roux. If there are burned bits, you will need to start over because the scorched taste of a burned roux cannot be fixed.)
- You may turn down the burner when your roux is a milk chocolate color and continue cooking it until the roux reaches a dark chocolate color. Many people stop cooking their gumbo roux at a milk chocolate color. To get the big, bold, nutty flavor of a true dark roux, you need to keep cooking it until it’s a deep dark chocolate brown. There should not be black flecks in it.
- When it’s ready, the roux will be a dark chocolate color. It will smell nutty and toasted. The cooking of the roux will take between 30-45 minutes total, depending on your stovetop.
- Remove from the heat, and let cool slightly before adding to a gumbo or storing in the refrigerator for later.
Notes
- Store the cooled dark roux in an airtight container in the refrigerator for several weeks to maintain freshness.
- Careful stirring is essential: avoid any blackened flour particles, as burnt bits will compromise the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (about 2 cups)
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 152kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 13g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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