HomeGumbo Blog Roux ReciepesOther Links Contact Us

Visit Our Friends at the Following Links Popular Cookie Recipes A collection of popular cookie recipes from around the worldEasy Macaroni and Cheese Recipes Fast and easy mac & cheese for the whole family Famous Chili RecipesA collection of chili recipes from around the country featuring Hot and Spicy chili, Seafood chili, and great vegetarian chili. Tasty Meatloaf Recipes A collection of meatloaf recipes featuring Easy Meatloaf, Italian Meatloaf, and Barbecue Meatloaf.

Ingredients

1 cup Oil or Butter

1 cup all purpose white flour

Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. 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. The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace. Transfer to cooking pot and add warm water to hot roux for thickness desired.

The mixture will make 5 quarts gumbo juice or one large fricassee dish. Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor through out the roux. You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes.

Roux can be used to flavor or thicken gravies. A dish made with roux always taste better the next day or if frozen the next time it is reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again.