Roux - First You Make A Roux

makes enough for 5 quarts gumbo Prep: 5 m Cook: 30 m Total: 35 m Intermediate
4.5/5 (8)
Roux - First You Make A Roux
Many Cajun recipes start with “First You Make A Roux” and Most Cajun dishes start with a good roux. This classic stovetop method develops the deep, nutty flavor and rich color that forms the foundation for authentic gumbo, fricassees, and stews.

Ingredients

1 batch servings
  • 3/4 cup oil (Canola or Vegetable)
  • 1 cup all purpose white flour

Step-by-Step Instructions

  1. Heat a heavy skillet or cast iron pot over medium to low heat and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended.
  2. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. This will take 20-30 minutes or longer depending on desired darkness. The longer you cook it, the darker the roux will become.

Common Problems and Solutions

Q: Why did my roux burn or taste bitter?

A: The heat was too high or you stopped stirring. Keep the heat at medium-low and stir constantly without stopping. If it smells burnt, throw it out and start over - burnt roux will ruin the entire dish.

Q: How do I know when my roux is the right color?

A: For most gumbos, aim for a dark copper penny color, which takes 20-30 minutes. For a chocolate roux (darker, for duck or wild game gumbo), continue cooking to a rich chocolate brown, 30-45 minutes. Remember: the darker the roux, the more flavor but less thickening power.

Tips and Techniques

Use a heavy-bottomed pot or cast iron skillet - thin pans cause hot spots and burning. Have your trinity (onions, celery, bell pepper) chopped and ready before you start, as many cooks add them immediately after the roux reaches the right color. A wooden spoon or flat-edged spatula works best for constant stirring. Don’t rush - this is the soul of your dish.

Ingredient Substitutions

  • vegetable or canola oil: bacon grease, lard, or butter

Equipment Needed

  • heavy-bottomed pot or cast iron skillet
  • wooden spoon or flat-edged spatula
  • patience and constant attention

Historical Context

“First you make a roux” is the beginning of countless Cajun recipes and a running joke about Louisiana cooking. Even for dishes that don’t traditionally use roux, Cajuns love to say it starts with one. This French technique, brought to Louisiana by the Acadians, became the cornerstone of Cajun cuisine, transforming simple ingredients into deeply flavored stews and gumbos.