![]() I give you some estimates on how long it will take to reach the desired color, but that time will vary based on the method and your specific oven or stovetop. The roux color is based on how long it’s cooked. Roux ColorsĪs I said before, different recipes call for different colors of roux. Using a wooden spatula, a flat ended wooden spoon, or gumbo paddle allows you to scrape the flour bits that stick to the bottom of the pot off and keep them from burning. You can finish it right in the same dutch oven. That way you don’t have to transfer the roux to another vessel to make the gumbo. I recommend using a large, heavy bottomed enameled cast iron dutch oven to make the roux for this recipe. Stirring constantly is a requirement to keep the roux from burning. Once those bubbles dissipate, the roux will start darkening. Once the roux gets hot enough, bubbles will form on the top. While this is true, the higher heat also increases the risk of the flour scorching. Some will say that cooking it on a higher temperature will speed the process along. If you do go the stovetop route, I’ve got a few tips for you.Ĭooking over low heat is the safest way to make a dark roux. Once reader even said hers got to chocolate brown in about 45 minutes!) Can I make the roux on the stovetop?Ībsolutely. (This time can vary based on the oven, cooking vessel, and elevation, so watch for the right color. You simply combine the equal parts of fat (vegetable, peanut, or canola oil) and all-purpose flour in a very large dutch oven and bake at 350☏ for 2 to 4 hours, or until the roux develops a chocolate brown color. (This can vary a lot.)īut it’s pretty much hands-off, so you can be prepping your other ingredients or binge-watching your favorite show while it does its magic. The downside to oven roux? Well, it takes a little while in the oven. Let’s start with my preferred method…Ĭooking your roux in the oven takes all the guesswork and frequent stirring over a hot stove out of the equation. I’m going to cover the stovetop and oven methods here. Sometimes it just happens – even when you’ve seemingly done everything right.īut what if I told you there was an easier way? I’ve been cooking since I was 8 years old and burned a batch while testing and perfecting this recipe. Even the most seasoned cooks can burn a roux. Once it’s scorched, it’s unusable and you have to start over again. It requires LOTS of stirring for long periods of time and can scorch very easily. Making a roux can be pretty intimidating. ![]() Now, let’s just address the elephant in the room… ![]() We’re going to use something else to get this stew thickened up. But the reality is, in gumbo, a roux is more about flavor than thickening power. So when you use a dark roux, you have to use a lot of it. A lighter roux will thicken more and a darker roux will thicken less. The thing is, though, the longer you cook a roux, the more it loses the ability to thicken things. So for a super rich thing like gumbo, you want a dark roux.Īnother thing a roux does is helps to thicken sauces and such. The darker you cook the roux, the more flavor it develops. When a roux is cooked, the flour toasts and develops a deep, rich flavor. What is a roux?Ī roux (pronounced roo) is normally a blend of equal parts fat and flour and is the base for many sauces, gravies, soups, and stews. So, this post is going to virtually mirror the other one, with the exception of those ingredients.Īnd there’s some really great, super useful information in this post, so even if you’re a “jump to recipe” kind of person, you’re probably going to want to take a few minutes to read through this post. The process of making both recipes is nearly identical with the exception of a few ingredients. I really like how the acid of the tomatoes helps to cut through the thick stew, but I honestly love both versions. This Chicken, Sausage, and Shrimp Gumbo includes tomatoes and shrimp for more of a seafood variation on the classic. In an effort to please everyone, I’m sharing versions of both. Plus, I’m showing you my tips and tricks for making the perfect dark roux the easy way!Īs I mentioned back over in my Chicken and Sausage Gumbo post, there are seemingly two factions when it comes to gumbo – gumbo with tomatoes and gumbo without tomatoes. ![]() This recipe for Chicken, Sausage, and Shrimp Gumbo starts with a dark roux which gives the gumbo tons of amazing flavor. ![]()
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