The gumbo roux is the foundation upon which the layers of flavor are built, making it a crucial element in the creation of a truly authentic and delicious gumbo.
The special part is we can prepare this roux in a few simple steps and you are ready to use this roux in various other seafood recipes such as Lobster Stew, Maryland Crab Soup, and Cornbread Casserole. Just grab your pre-cooked roux sauce and save your time cooking your favorite recipe within minutes.
In this article, we will explore the art of crafting the perfect New Orleans gumbo roux. So stick down to your seat and don’t miss any crucial step of our recipe.
What Is Gumbo Roux?
Gumbo roux is a crucial element in Cajun and Creole cuisine, especially in dishes like gumbo and Cajun Jambalaya. It’s a mixture of flour and fat, usually oil or butter, cooked together until it transforms into a thick, dark paste. This process gives the roux a deep, rich flavor and a nutty aroma.
The roux acts as a thickening agent and adds a unique taste to the dish. It’s used to create the signature texture and flavor of gumbo, making it a fundamental ingredient in traditional Louisiana cooking.
Gumbo Roux Recipe
Equipment
- Skillet or pan, wooden spoon or heat-resistant spatula
Ingredients
- 1 cup Flour
- 1 cup Vegetable oil
Instructions
- Prepare your workspace and have all ingredients measured.
- Combine equal parts flour and vegetable oil in a skillet.
- Heat over medium heat, stirring continuously until the roux turns dark brown.
- Adjust heat as needed to prevent burning or undercooking.
- Stir constantly to ensure even browning and prevent sticking.
- Remove from heat when the roux reaches a deep, rich color.
- Allow the roux to cool before using it in your dish.
Nutrition
Tips that Help Me a Lot!
Keep Stirring
- Don’t Walk Away: You need to stir the roux constantly as it cooks to prevent burning.
Be Patient
- Take Your Time: Browning the roux takes time. If you rush, you might burn the flour and have to start over.
Adjust the Heat
- Turn Down the Burner: When the roux reaches a chocolate brown color, lower the heat and keep cooking it slowly until it turns dark chocolate brown.
- Don’t Be Afraid: Many people stop at the milk chocolate stage out of fear of burning the roux, but for the best-tasting gumbo, you need a deep chocolate brown roux.
Make Extra
- Large Batch: Since making a dark roux is time-consuming, make a large batch to store for later. It will keep in the fridge for months, so doubling the recipe is a good idea if you have the space.
Following these tips will help you achieve a perfect, flavorful roux for your gumbo. Happy cooking!
What to Serve with Gumbo Roux?
Honesty speaking, this gumbo roux works like magic with just anything. It works as a thickening agent to give the dishes a rich and hearty consistency. A well-cooked roux imparts a dark, appetizing color to the gumbo, making it visually appealing. It works well with a number of dishes, but trust me it will work as a perfect side for the given ones.
- Mustard Pickled Deviled Eggs
- Pickled Beets and Goat Cheese Salad
- Pickled Tomatoes
- Southern Cornbread
- Bomba Rice