Knowing How to Make a Roux for gumbo that’s dark and packed with Cajun flavor is actually easier than you’d think. By simply whisking together some all purpose flour with butter or oil, you’ll have a roux ready to use in just 30 minutes.
Table of Contents
Even though I’m a born and raised Texas girl, my Mom is from a small town just outside of New Orleans. So you better believe that knowing how to make a good, classic, dark roux for gumbo was an essential growing up. (Especially since it was SO hard to find them at the grocery stores in Texas!)
Many think it’s hard, complicated, or fear ending up with a runny or bland roux.
But I’m here to tell you that if I could learn how to make this at a wee 16 years of age, you can absolutely master it, too!
You just need to follow a few key steps below, and have a little patience, and then you’re on your way to using this flavor base in all your favorite recipes. (Like my Shrimp and Sausage Gumbo <–this recipe is SOOOO good!)
What is a roux?
According to Bon Appétit, “a roux is a mixture of equal parts flour and fat, cooked together over low to medium heat, to create a uniform thickening agent.”
This flavor-packed sauce can be used in it’s early stages as more of a thickener to make sauces and gravies, or in it’s later stages to make roux for gumbo.
Ingredient Notes
My notes about the ingredients are below, but for more detailed amounts and instructions, please see the recipe card below.
- Flour. Using an all-purpose flour is essential to getting a roux that thickens up nicely and has the right flavor. I would avoid using gluten-free flours as the lack of gluten does not thicken up like it hsould.
- Fat. Butter and a neutral-flavored oil are the most commonly used fats. Salted or unsalted butter, vegetable oil, olive oil, or even peanut oil are all great options. But other animal fats, such as bacon fat, lard, and sausage drippings, may also be used.
How to Make Dark Gumbo Roux (with step-by-step photos)
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Melt the butter.
Place a saucepan over medium-low heat. If you use a large pot be sure to keep a close eye as it can burn more quickly!
Add the butter or oil and wait for it to start sizzling slightly.
Step 2: Whisk immediately.
Sprinkle the flour into the butter and begin stirring immediately. Use a wire whisk if you are making your roux in a metal pan, or a wooden spoon if making it in a ceramic-coated one.
Step 3: White Roux (2-3 Minutes).
The roux will begin to thicken up rather quickly. Keep stirring constantly at this point to prevent it from burning. This stage is called a white roux and is great to use as a thickening agent for sauces, soups or stews.
Step 4: Blonde Roux (3-5 Minutes).
The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it. After 3-5 minutes you will have what’s called a blonde roux. This can be used to make creamy and lightly-colored sauces such as a béchamel or a sausage gravy.
Step 5: Light Brown Roux (10-15 Minutes).
To get a darker colored roux continue cooking it for another 5-25 minutes. After 10-15 minutes of cooking you will have a milk chocolate, or light brown-colored roux.
Step 6: Dark Brown Roux (25-30 Minutes).
Continue simmering and stirring for another 10 minutes or so, totaling about 25-30 minutes. The mixture will continue to get really dark and develop a ton of flavor the longer you cook it. If you have the time, you can even cook your roux for up to an hour!
Storing and Freezing
- Storage: Homemade roux stores great in an airtight container in the refrigerator for up to 1 month.
- Freezing: Seal in a freezer-safe airtight container in small increments for up to 1 year.
FAQs
The typical ratio for a roux is equal parts flour and fat.
Rouxs can be white, blonde, or brown in color with their flavor intensity increasing as they darken. However, the thickening ability of roux is inversely proportional to its flavor potential. So a white roux has a stronger thickening ability while a brown roux will only slightly thicken sauces and stews.
The most common culprit for a roux not thickening up is the type of flour. Regular all purpose flour is the best to use. Gluten-free and Paleo mixes do not tend to clump up as easily as gluten-filled varieties and may result in a runny roux.
The heat from the stove is what helps turn a roux that deep, chocolate brown color typical of a gumbo roux. If your roux isn’t to your desired color yet, simply crank up the stove to medium heat and give it some more time to achieve the perfect dark roux.
Recipes that Use Roux
You can use your white, blonde, or dark roux in any of the following dishes:
This Shrimp and Sausage Gumbo is the best way to use a dark roux and this Brown Gravy tastes really good with a medium-dark roux, too!
Instant Pot Chicken Vegetable Soup can even be thickened up using a light to medium roux. While a Cauliflower au Gratin or Bechamel Sauce are best thickened with a blonde roux.
Tap stars to rate!
Gumbo Roux Recipe (Dark Cajun Roux)
email this recipe!
Ingredients
- ½ cup butter or oil*
- ½ cup flour all purpose*
Instructions
- Place a saucepan, skillet or Dutch oven over medium-low heat.
- Add ½ cup of butter or oil. If using butter, let it melt completely and wait for it to start sizzling slightly.½ cup butter
- Sprinkle in ½ cup of flour and begin stirring immediately. Keep stirring constantly to prevent it from burning. (This stage is known as a white roux and is great to use as a thickener for soups and sauces.)½ cup flour
- The roux will start to thin out slightly after a few minutes and you can slow down how often you’re stirring it. After 3-5 minutes you will have what’s called a blonde roux. (This can be used to make creamy and lightly-colored sauces such as a bechamel or a sausage gravy.)
- To get a darker colored roux continue cooking it for another 5-25 minutes. After 10-15 minutes of cooking you will have a light brown roux.
- Continue cooking for a total of 25-30 minutes, to get a dark brown roux. (This is perfect for a homemade gumbo recipe!)
- Store any leftover roux in an airtight container in the refrigerator for up to a month.
Tap stars to rate!
Video
Notes
- Butter: Feel free to use salted or unsalted butter.
- Substitutes: Be careful if using a gluten-free substitute as these do not thicken up as easily as regular flour.
- To Store: Keep in an airtight container in the refrigerator for up to 1 month.
- To Freeze: Seal in a freezer-safe airtight container in small increments for up to 1 year.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why does my roux separate from the oil?
Hmm. It could be that it was cooked too long, or at too high of a temperature.
I have tried a few gluten-free flours in the past to make roux, but most either did not make a good roux or were not flavorful enough. Sweet Rice Flour work best of the ones I tried. Do you have any gluten-free flour suggestions?
Hi Jeff! Great question. I have yet to find a really good gluten-free flour to make a roux, but agree with you that sweet rice flour works pretty decently. I normally just use regular all purpose flour since we do not have any major gluten issues in our household!