How to Make Oven Roux

Dark Roux for Gumbo!

Why an oven roux?

If you've ever burnt a gumbo roux, then an oven roux is for you!  Making a roux in the oven takes longer than the traditional method, BUT there is only a few minutes of active time. No more standing over the stove stirring constantly! Plus, the oven provides a more gentle heat, so it's less likely to burn. 

Why you'll love oven roux

- No constant stirring - Only about 15 minutes of active time - Easy to make a big batch - Can store for up to 6 months in the fridge


1. Neutral oil, like avocado oil or vegetable oil 2. All purpose flour

Preheat the oven to 350°F. In a sturdy oven safe pot or skillet, mix oil and flour together until well combined. Put in the oven for 30 minutes. 

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Remove and stir gently, making sure to scrape up all the flour that has settled at the bottom. Bake for another 30 minutes.

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Remove and stir gently again, making sure to scrape up all the flour that has settled at the bottom. Back in the oven for 30 minutes. 

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Stir again



After 1.5 hours, the roux should be getting darker. Now bake and check every 15 minutes until it reaches a deep brown color. 

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Stir some more



Use your roux to make gumbo, or store it for later use. Once cooled, store it in an airtight container in the fridge for 6 months, or in the freezer for up to 1 year. 

Use it!


See the post for a roux color cheat sheet

Need a gumbo recipe?

Chicken & Sausage Gumbo

See all of the cajun recipes at

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I'm Lauren!

I create recipes for people who LOVE to cook from scratch.  Check out the website for recipes like creamy pastas, Cajun specialties, mouth watering mains, and all your favorite homemade dishes