Gumbo Base Aka Roux Receta

Master the art of roux-making with this essential guide to creating the rich, flavorful base for authentic Cajun and Creole gumbo. Learn the secrets to achieving that deep, dark chocolate brown color that elevates your gumbo from good to unforgettable. This recipe yields a large batch, perfect for a Sunday feast or for making ahead and freezing. Discover the 'beer roux' method – a fun way to gauge the cooking time while you create a roux so delicious, it's worth the wait!

Preparación 10 min

Cocción 17 min

Calorías 1561.9 kcal

Proteína 22g

Valoración Sé el primero

Receta Acciones

Comparte esta receta:

Receta Autor

El equipo de cocina de Forktionary

Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Gumbo Base Aka Roux

1 cup all-purpose flour
1 cup (2 sticks) unsalted butter

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Gumbo Base Aka Roux? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Cómo preparar Gumbo Base Aka Roux

Melt 1 cup (2 sticks) unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium-low heat.
Gradually whisk in 1 cup all-purpose flour, a tablespoon at a time, ensuring no lumps form. This is crucial for a smooth roux!
Reduce heat to low and continue whisking constantly. This step requires patience and dedication. Do not leave the stove!
The roux will slowly darken. Keep whisking continuously to prevent burning.
A slightly burnt roux is unusable; diligent stirring is vital.
The color will progress from light beige to golden brown, then a deep mahogany, and finally a rich, dark chocolate brown. This will take about 15-20 minutes.
For gumbo, continue cooking until the roux reaches a deep, dark chocolate brown color. The darker the roux, the richer the flavor of your gumbo.
Once the desired color is achieved, remove from heat. The roux will continue to cook slightly from its residual heat.
Stir in 1 large chopped onion, 2 cloves minced garlic, 1 green bell pepper chopped, and 2 stalks of celery chopped. Cook for 5 minutes, until softened.
This roux can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.