How to Make Roux for Gumbo (2024)

Published: May 22, 2023 · Modified: Sep 1, 2023 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

Have you ever wondered what all the fuss is about when people discuss making roux for gumbo? Maybe you feel intimidated, or just wonder why even bother.

If you're getting ready to make gumbo, check out our recipes for seafood stock and New Orleans gumbo. Don't miss our 13 Mardi Gras recipes, too!

About

You might be wondering, what is a roux? It is a classic French cooking technique that is means browned butter. Traditionally, you start with equal amounts of flour and fat by weight. The fat is melted, then the flour is gradually added by whisking it in so it is smooth. It is then cooked to the level of brownness that is needed for the recipe: white, blonde, light brown, or dark brown. It is an essential thickener to sauces, gravies, soups, and casseroles.

Why This Recipe Works

• Ratio: We use slightly more flour than fat with a ratio of 1 cup flour to ¾ cup fat.
• Heavy Bottomed Skillet: We use a cast iron skillet when making a dark roux for gumbo because it has more even heat distribution so the roux won't burn as easily and has superior residual heat which allows it to continue to cook and darken once it's off the heat.
• Heat: We suggest using low medium to medium heat for making a dark roux for gumbo, so it doesn't burn. You can smell it when it burns; it's like burnt popcorn. When this happens, you'll have to start over.
• Constant Stirring: We are firm believers in constant watching and stirring so it doesn't burn. Remember to get into the corners.

Ingredients

Curious what you need to make roux for gumbo? There's only two simple ingredients: fat and flour. Let's talk a little about these key ingredients.

• Flour: All-purpose flour is the best choice for this recipe. We haven't tested this recipe with gluten free flour, so if you need to go this route for dietary reasons, please experiment.
• Fat: You can use a variety of different neutral tasting oils or animal fats for roux for gumbo, but we like to use lard or vegetable oil. Butter is good for a white, blond or peanut butter roux. We don't recommend butter for a roux that is copper penny colored, milk or dark chocolate.

See recipe card for full information on ingredients and quantities.

How to Make

Gather your two ingredients: fat (oil or lard) and all purpose flour.

1. In a cast iron skillet, melt the lard or heat the oil over high heat until shimmering then turn it down to medium heat and gradually add the flour a little at a time.
2. Whisk the flour into the fat with a flat whisk until all the flour is well mixed. After 2 to 5 minutes, you'll start to see a change in color. The first color stage is a white roux.

3. Keep whisking and after 5 to 10 minutes you'll see the next color change: a blonde roux. As it thickens, change the whisk for a wooden spoon. Make sure to stir into the corners.

4. After 15 to 30 minutes, you'll eventually see the roux change to a peanut butter color, which is the light brown roux.

3. The next color stage will be the copper penny stage which can take 30 to 45 minutes. This is common for a Creole gumbo.

4. After that, the milk chocolate roux for gumbo which takes 45 to 60 minutes and finally the dark chocolate roux. Both the milk chocolate and the dark chocolate roux is commonly used for Cajun gumbo.

The flour should smell nutty, not burnt. Remove the cast iron skillet from the heat when it's the milk chocolate color and let it cool in the cast iron skillet. It will darken and thicken as it cools.

Recipe FAQs

Serve

Learning how to make a roux is a skill every chef should have. A white or blonde roux can be used in sauces like alfredo basil sauce, creamy soups like beer cheese soup, gravies like in Salisbury steak, béchamel sauce, and New England clam chowder.

A peanut butter to copper penny colored roux has a nutty flavor and is used in Creole gumbo, shrimp étouffée, and espagnole sauce.

A milk or dark chocolate roux for gumbo has a rich complex flavor and is used in Cajun seafood gumbo.

Store

• Make Ahead: Yes, this recipe is perfect to make ahead. Just allow to cool completely then store in the fridge.
• Leftovers: Allow to cool then place in an airtight container, like a mason jar, and store in the fridge for up to 1 month.
• Freeze: Allow to cool completely, and put in a freezer friendly container for up to one year.
• Reheat: When ready to use, thaw in the fridge overnight, then put the roux back in the cast iron pan, reheat over medium-low heat, and proceed with making gumbo.

Expert Tips

• Stir constantly. Have a wire whisk and a wooden spoon beside the stove. Change hands so your arm gets a break. If you have a responsible kitchen helper, you can take turns stirring. Don't walk away from it.
• Warning Signs: If your roux for gumbo has black flecks, smells burnt, or it turns black, it is burnt and you must start over.
• Be patient. A dark roux takes time--anywhere from 45 minutes to one hour. For fun, if you want to compare color, take out a copper penny, milk and dark chocolate before you start. Relax and enjoy the process.
• The roux darkens and continues to cook when it's removed from the source of heat, especially if it's in a cast iron pan.
• If you're making it ahead of time, let it cool, then transfer it to an airtight container, like a mason jar and refrigerate to use the next day. When ready to use, put the it back in the cast iron pan, reheat over medium-low heat, and proceed with making gumbo.

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