Sugar Roux
Ingredients
- 1/4 cup of oil
- 1/4 cup sugar
- 1 medium yellow onion sliced or chopped
- 1/2 cup bell pepper chopped
- 1/2 cup celery chopped
- water
- salt, black and red pepper to taste
- garlic powder
- meat of choice
Step-by-Step Instructions
- Have your meat seasoned or the cabbage cut and ready to add to the roux. Turn fire to highest temperature; add oil; spread sugar evenly over the oil. Do not stir but watch carefully. Let the sugar get a dark brown, almost black, about 5-7 minutes. Do not let it get to burnt stage - if it smells burnt, it’s ruined. If you are not ready to add meat or vegetable, remove pot from heat immediately.
- Rinse meat with water and pat dry. Season the meat with salt, black pepper, red pepper, and garlic powder, then place the meat that you are cooking in the sugar roux, stirring frequently until the meat is browned well, about 8-10 minutes.
- Remove the meat. Add the onions, bell pepper, and celery and cook until tender, about 5-7 minutes. Add back the meat and add water to cover. Cook on medium heat until tender, 30-45 minutes for chicken or 1-2 hours for tougher cuts, adding water as needed to make the best brown gravy to serve over rice.
- Dumplings may be added to the dish during the last 15-20 minutes of cooking.
Common Problems and Solutions
Q: Why did my sugar burn instead of caramelize?
A: Sugar caramelizes quickly at high heat and can go from perfect to burnt in seconds. Watch it constantly and have your meat ready to add immediately when the sugar reaches dark brown. If it smells acrid or tastes bitter, it's burnt and you need to start over.
Q: Can I use this method for any gravy?
A: Yes! Sugar roux works beautifully for beef, pork, chicken, sausage, and even smothered cabbage. Just adjust your cooking time based on the protein - chicken takes 30-45 minutes, while tougher beef cuts need 1-2 hours.
Q: Why isn't my gravy sweet if I'm using sugar?
A: The caramelization process burns off the sweetness, leaving behind complex, slightly bitter caramel notes that give the gravy its distinctive brown color and rich depth of flavor.
Tips and Techniques
The key to success is having everything prepped and ready before you start - once that sugar hits the oil, things move fast. Don’t walk away from the pot during caramelization. If you’re nervous about burning, you can use medium-high heat instead of highest, though it will take a bit longer.
Ingredient Substitutions
- oil: bacon grease or butter
- meat of choice: smothered cabbage
- fresh trinity vegetables: frozen diced onions and peppers
Equipment Needed
- Heavy-bottomed pot or Dutch oven (essential to prevent burning)
- Long-handled wooden spoon for stirring
Historical Context
Sugar roux is a distinctly Cajun variation on traditional French roux-making, developed by resourceful cooks who wanted the deep color and flavor of a chocolate roux without the time and constant stirring. The technique is especially popular for everyday gravies and smothered dishes.
