Forktionary

Gumbo Base Aka Roux Recipe

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!

Prep Time 10 mins
Cook Time 17 mins
Calories 1561.9 kcal
Protein 22g
Rating 4.4 (18 Reviews)
Gumbo Base Aka Roux 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gumbo Base Aka Roux

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

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How to Make Gumbo Base Aka Roux

  1. Melt 1 cup (2 sticks) unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium-low heat.
  2. Gradually whisk in 1 cup all-purpose flour, a tablespoon at a time, ensuring no lumps form. This is crucial for a smooth roux!
  3. Reduce heat to low and continue whisking constantly. This step requires patience and dedication. Do not leave the stove!
  4. The roux will slowly darken. Keep whisking continuously to prevent burning.
  5. A slightly burnt roux is unusable; diligent stirring is vital.
  6. 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.
  7. 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.
  8. Once the desired color is achieved, remove from heat. The roux will continue to cook slightly from its residual heat.
  9. 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.
  10. This roux can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Information (Approximate per serving)

Sodium

50 g

Sugar

1g

Fat

438g

Carbs

23g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner French The Americas American Cajun & Creole Southern Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American 5 Ingredients Or Less Sauces Gumbo Main Dish Condiments Etc Eggs Dairy American Cajun Southern United States Easy Heirloom Historical Holiday Event Stews Stove Top Creole Oamc Freezer Make Ahead Cooking Mixes Equipment Number Of Servings