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–+ servings
Dark gumbo roux in a skillet dripping from a spoon
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Gumbo Roux Recipe

The traditional way of making gumbo roux, or gumbo base, on the stove. This dark roux has a roasted nutty flavor and makes a deep rich and flavorful gumbo.
Course Ingredient
Cuisine Cajun
Keyword gumbo, gumbo roux, roux
Cook Time 45 minutes
Total Time 45 minutes
Servings 10 servings
Calories 250kcal
Author Lauren LeBlanc

Equipment

  • Deep cast iron skillet or dutch oven
  • Whisk
  • Silicone spatula or wooden spoon

Ingredients

  • 1 ¼ cup flour
  • 1 cup neutral oil vegetable oil or avocado oil

Instructions

  • MIX: Add oil to a large deep cast iron skillet or dutch oven. Heat over medium-high heat. Whisk in flour until there are no lumps. Flour will bubble and foam at first. Continue to stir.
  • STIR: After about 5 Minutes, turn the heat to medium-low. Stir constantly for 30-45 minutes until the roux is a deep chocolate brown color. *Make sure to scrape the bottom and sides of the pot as you stir. *Do not leave the roux unattended or stop stirring, it can burn quickly.
    Stages of Gumbo Roux.
  • USE: If you are using the roux to make gumbo now, proceed with the gumbo recipe as usual.
  • STORE: If you will be storing the roux for later use, remove it from the hot pan, as the residual heat will continue to darken the roux. Allow the roux to cool to room temperature, then store in an airtight container.

Notes

  • See photos above for the perfect chocolate roux color. 
  • This makes 1 ¼ cup of roux, enough roux for a 10 serving gumbo.
    Double or triple it to make a larger batch to store for later. If making a larger batch, cooking times will be longer.
  • If you need a gumbo recipe, try Chicken and Sausage Gumbo.
  • The ratio for roux is usually 1:1, but I prefer slightly more flour to make the gumbo a little less oily. 1:1 will also work!
  • Store gumbo roux at room temperature for 2-3 days, in the refrigerator for up to 6 months, or in the freezer for up to a year.
  • To use a pre made roux, allow it to come to room temperature. 
Tips:
  • Don't walk away from the roux. It can burn very easily. 
  • Keep stirring near constantly to help prevent burning. 
  • Stir gently to prevent splashes and burning yourself. 
  • Keep the heat on the lower side to prevent burning. 
  • Never add cold ingredients to a hot roux, or it can break.

Nutrition

Calories: 250kcal | Carbohydrates: 12g | Protein: 2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 0.3mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 0.04g | Calcium: 2mg | Iron: 1mg