Can’t find a jar of dark roux at the grocery store and want to make gumbo? If you’ve got flour and fat, you can make your own! Learn how to make a roux for gumbo here with all my best tips and tricks.
And chances are, if you live outside of South Louisiana, you might have a hard time finding jarred dark brown roux (AKA chocolate roux) in the grocery store.
It’s an essential ingredient to make gumbo, and gumbo is NOT gumbo without it if you’re making a Cajun gumbo.
The bad news is it’s a labor of love and time consuming… but it is something any home cook can make.
The first time I made a gumbo roux, it took me two hours. Now, I can make one in 30-45 minutes… and I’ve got all my tips and tricks here to help you make your own!
Instructions:3 ounces of roux per quart of liquid will thicken a sauce to a thin or light consistency.4 ounces of roux per quart = medium body sauce.5 ounces of roux per quart = thick sauce.6 ounces of roux per quart = heavy gravy.
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3 ounces of roux per quart of liquid will thicken a sauce to a thin or light consistency.
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4 ounces of roux per quart = medium body sauce.
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5 ounces of roux per quart = thick sauce.
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6 ounces of roux per quart = heavy gravy.
How to make roux for gumbo
Over medium heat, warm the oil, and then add the flour. Do not do this over high heat.
In a few minutes, the mixture will be a golden color. This is called a blonde roux. We do not use a blonde roux for gumbo.
Stir, stir, stir, stir, and let the roux continue to cook. The flour will emanate a wonderful scent as it cooks.
As the roux deepens in color, it will go from blonde to a caramel color to a milk chocolate brown.
Keep on stirring. I cannot stress this enough—a solid gumbo starts with a dark brown roux, and it needs to be cooked almost to the point where you’re concerned the flour is going to burn.
If you’re concerned about accidentally burning the roux—because you will need to start over if this happens—then you can turn down the heat and proceed with caution, continuing to stir to prevent the flour from sticking to the pan and burning.
When I reach the chocolate brown stage, I turn down the burner to medium-low and continue cooking.
Some people stop cooking their dark roux for gumbo at this stage because they’re scared to burn it—and I get that!—but your gumbo will taste better and have the bolder, bigger, nuttier flavors of a true darker roux if you continue cooking it until it’s a deep dark chocolate brown.
When it gets to be a deep brown color and smells wonderfully nutty, you’re done!
If at any time you see black flecks in the roux, the whole thing turns black or it smells burnt, you’re going to need to start over because a burned roux cannot be salvaged.
Some say the roux will end up the texture of peanut butter, though I’ve always found homemade roux to be a little thinner than that. (However, it will thicken if you refrigerate it.) Store-bought roux tends to be thicker and has plenty of extra oil on top.
What you need to make this recipe:
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- Skillet (I like to use a lighter bottomed skillet so I can see the progress of my roux, though you could use your favorite cast iron skillet) or Dutch oven (if making this right before making your gumbo)
- Liquid measuring cup
- Wooden spoon
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- All-purpose flour: This is the base for our roux, and there is no substitute. While I’ve seen gluten-free roux recipes, I’ve never made one myself and do not suggest using a different type of flour to make this specific recipe.
- Neutral fat: For this roux recipe, we typically use an unflavored oil. However, you can use unsalted butter or animal fat if you prefer.
The ratio for roux is 1-1. So you’ll use equal parts flour and fat by volume.
I do not recommend adding kosher salt, Cajun seasoning, Creole seasoning or any other flavorings to your roux. This will serve as the base of your gumbo recipe, which you can then doctor with the seasonings you prefer.
How much roux do I use for gumbo?
FAQ
What is the ratio of roux to gumbo?
Can you add too much roux to gumbo?
What is the correct ratio for a roux?
What are the 2 rules of gumbo?
What is a good roux for gumbo?
Remember: a good roux for gumbo is dark brown. It’s the most time-consuming roux to make, but it provides a ton of flavor and texture to the gumbo to make the effort worthwhile. Recipes that use dark roux: Seafood Gumbo | Chicken and Sausage Gumbo | Instant Pot Gumbo The Speckled Palate participates in affiliate programs.
How much flour do you put in a gumbo Roux?
A standard roux calls for a 1:1 ratio of flour to fat. When I make a dark brown roux for my gumbo, I will up the flour called for by about 25% to a little extra body to the gumbo. For example, if I would normally use 1 cup of flour to 1 cup of oil in my gumbo roux, I will use 1 ¼ cups of flour to 1 cup of oil.
How much oil do you put in gumbo Roux?
The ratio of roux is usually one to one, but this can vary depending on your personal preference. One cup flour to one cup oil is a good place to start. I prefer more flour than oil for a less greasy final product. The best color for gumbo roux is a deep rich chocolate brown.
What is the ratio of Roux to gumbo?
The ratio for roux is 1-1. So you’ll use equal parts flour and fat by volume. I do not recommend adding kosher salt, Cajun seasoning, Creole seasoning or any other flavorings to your roux. This will serve as the base of your gumbo recipe, which you can then doctor with the seasonings you prefer.