DARK ROUX RECIPES
GUMBO BASE (AKA ROUX) RECIPE - FOOD.COM
A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!
Total Time 17 minutes
Prep Time 2 minutes
Cook Time 15 minutes
Yield 1 Sunday Pot of Gumbo
Number Of Ingredients 2
Steps:
- Melt Butter in a heavy bottomed skillet over medium to medium high heat.
- Slowly sprinkle in the flour a little at a time, stirring constantly.
- Continue to stir constantly.
- Do not walk away!
- If you burn it even the tiniest bit, it is unusable.
- You will notice the flour beginning to brown.
- The darker the flour, the darker the gravy.
- For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
- At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
- You can make this ahead of time and keep tightly covered in the frige or freezer.
Nutrition Facts : Calories 1561.9, FatContent 139, SaturatedFatContent 87.6, CholesterolContent 366, SodiumContent 1217.5, CarbohydrateContent 71.6, FiberContent 2.5, SugarContent 0.4, ProteinContent 11.1
LOUISIANA GUMBO ROUX RECIPE - SOUTHERN.FOOD.COM
Gumbo roux recipe shared with me years ago by a cajun coworker. He didn't give me the measurements on the flour or oil & I haven't made this in years so you might have to tweak the recipe a bit. I thought I had lost the recipe and was very excited to find it today! :)
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Mix all purpose flour and cooking oil to a peanut butter consistency.
- Spread about 3/4" thick in a baking dish.
- Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
- When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
- Add all remaining ingredients and your roux is complete!
- Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.
Nutrition Facts : Calories 496.8, FatContent 36.9, SaturatedFatContent 4.8, CholesterolContent 0, SodiumContent 783.3, CarbohydrateContent 37.4, FiberContent 2.6, SugarContent 2.1, ProteinContent 5.3
More about "dark roux recipes"
TURKEY GUMBO RECIPE | EPICURIOUS
Chris Shepherd, executive chef and owner of [Underbelly](http://underbellyhouston.com/) in Houston, Texas, shared this recipe exclusively with Epicurious. This Cajun and Creole classic is often served with rice, but Shepherd insists his version doesn't need the starchy side. Studded with turkey meat and andouille sausage, it's filling enough on its own. Making a solid roux is essential to gumbo, because the flour and fat mixture thickens and flavors the dish. For newbies, Shepherd recommends patience. Roux must be cooked slowly over low heat and it requires just about constant attention, so take your time and be prepared to stir.
For more on Shepherd, plus four more chefs' recipes for transforming your Thanksgiving extras, see [The Five Best Leftover Turkey Recipes](/articlesguides/holidays/thanksgiving/leftover-turkey-recipes).
From epicurious.com
Reviews 3.6
Total Time 1 hour
From epicurious.com
Reviews 3.6
Total Time 1 hour
- Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The gumbo should have the consistency of chowder. If it thickens too much as it simmers, add additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3 tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a few minutes between additions, until the desired consistency is reached.) Add the turkey meat and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot. DO AHEAD: The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3 days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.
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HOW TO MAKE ROUX | ALLRECIPES
Jun 14, 2021 · White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux. Dark roux …
From allrecipes.com
From allrecipes.com
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OVEN-COOKED DARK (CHOCOLATE) ROUX RECIPE - THE SPRUCE EATS
Jun 27, 2019 · Place the pan with the roux in the oven for approximately 2 to 2 1/2 hours, stirring it thoroughly every 20 minutes until the roux is the desired color: light, medium, or dark. Tips A roux can be made with any fat, but the Cajun dark roux …
From thespruceeats.com
From thespruceeats.com
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HOW TO MAKE A ROUX | HOW TO MAKE ROUX FOR GRAVY
Oct 15, 2021 · The Best Oil to Use for Roux. Many dairy-based soup and sauce recipes use butter for making roux. Butter is flavorful on its own, so it adds an extra layer of flavor to the finished dish. That said, butter is not the best choice for dark roux …
From tasteofhome.com
From tasteofhome.com
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GUMBO ROUX RECIPE | GUMBO BASE | DARK ROUX (VIDEO ...
Feb 03, 2020 · Gumbo Roux also popularly known as Gumbo base is the heart and soul of an authentic Louisiana style Gumbo Recipe. A dark roux is the building block of Cajun and Creole cooking. It acts both as a seasoning and a thickener. You can’t make an authentic rich tasting Gumbo without a fantastic kick-ass Roux that looks dark …
From foodiesterminal.com
From foodiesterminal.com
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WHAT'S GOING WRONG WITH YOUR ROUX | MYRECIPES
Feb 07, 2019 · A roux only has two ingredients—fat and flour—but can go awry in many ways. Making a good roux is one of the backbones of cajun and creole cooking, but it's also useful for all kinds of sauces, from gravy to bechamel.A roux …
From myrecipes.com
From myrecipes.com
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ROUX TO LIQUID RATIO CHART RECIPES
I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a more toasted taste. I was afraid to try dark roux outright, and went for brown roux. "The professional chef" gives a bechamel recipe with 1:10 (white roux …
From tfrecipes.com
From tfrecipes.com
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TOP GUMBO RECIPES AND HOW TO MAKE A ROUX
Apr 01, 2021 · The roux should be cooked until medium or dark brown, and then is combined with chicken broth, tomatoes, vegetables, sausage, shrimp, and Cajun seasoning. A scoop of boiled rice is …
From thespruceeats.com
From thespruceeats.com
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ROUX - WIKIPEDIA
Roux is used in three of the five mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and cooked to a medium or dark …
From en.m.wikipedia.org
From en.m.wikipedia.org
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HOW TO MAKE GLUTEN FREE ROUX FOR KETO SAUCES + SOUPS ...
Jan 24, 2019 · Gluten free roux is so easy to make!I’ll show you 3 ways to make a gluten free and/or grain-free roux, using paleo and keto-friendly ingredients.Plus a quick Corn-Free, Gluten-Free Slurry. You can use these roux recipes …
From cottercrunch.com
From cottercrunch.com
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HOW TO MAKE ROUX | LOUISIANA TRAVEL
Roux (pronounced "roo") is the foundation for many Cajun and Creole recipes, from gravies to sauces and soups to gumbos. Roux, though simple in nature, brings incredible flavor to so many recipes. Roux is a cooked mixture of flour and fat (oil, butter or lard) used as a thickening agent. Check out the instructional video and learn about making roux.
From louisianatravel.com
From louisianatravel.com
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HOW TO MAKE ROUX | LOUISIANA TRAVEL
Roux (pronounced "roo") is the foundation for many Cajun and Creole recipes, from gravies to sauces and soups to gumbos. Roux, though simple in nature, brings incredible flavor to so many recipes. Roux is a cooked mixture of flour and fat (oil, butter or lard) used as a thickening agent. Check out the instructional video and learn about making roux.
From louisianatravel.com
From louisianatravel.com
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JAPANESE CURRY USING ROUX CUBES ... - SUDACHI RECIPES
Dec 06, 2021 · Please refer to the roux packaging for exact roux and water measurements. If you have leftover curry, let it cool down for 30 mins, put it in a microwavable container with a lid and store in the fridge for 2-3 days or up to one month in the freezer.
From sudachirecipes.com
From sudachirecipes.com
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HOW TO MAKE A ROUX, PERFECTLY | EPICURIOUS
May 09, 2017 · Dark roux is essential in building the flavor of traditional gumbo and usually achieves its color within 30–45 minutes of cooking, but it depends on the amount you make as well as the heat you ...
From epicurious.com
From epicurious.com
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OVEN ROUX - SOUTHERN KITCHEN
Jul 22, 2021 · Place the skillet in the oven and bake for 90 minutes to 2 hours for a dark roux, stirring every 30 minutes. Once the roux has achieved your desired color, transfer to a storage container or a gumbo-cooking vessel and proceed with the recipe. About the recipe. This is a great hack for taking so much of the stress and guesswork out of making a roux.
From southernkitchen.com
From southernkitchen.com
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ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA RECIPE ...
Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
From allrecipes.com
From allrecipes.com
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HOW TO: MAKE A ROUX - PAULA DEEN
Step 6: If you keep on cooking and stirring your roux, it will get darker (as pictured here). The roux will still be able to thicken a soup or sauce, but not as much as the blonde roux. It will give your final dish a slightly nutty flavor. This dark roux is a nice milk chocolate color.
From pauladeen.com
From pauladeen.com
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ROUX & SAUCES - SAVOIE'S
Savoie's Old Fashioned Dark Roux 32 oz If you want to make “Real Cajun" gumbos, stews or gravies, SAVOIE'S® Old Fashioned Roux is …
From shop.savoiesfoods.com
From shop.savoiesfoods.com
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KARY'S ROUX - AUTHENTIC CAJUN FOOD PRODUCTS MADE IN VILLE ...
Started in 1975 in Ville Platte, Louisiana, Kary’s Roux is a traditional dark cajun roux made from flour and oil, cooked slowly until it is the perfect color. Cajun style sauce, Pig Stand Bar-B-Q Sauce made its appearance in 1953. It tastes so good you can eat it on bread or use …
From karysroux.com
From karysroux.com
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CHOCOLATE DESSERT RECIPES - GREAT BRITISH CHEFS
For white chocolate recipes see the stunning White chocolate panna cotta with honeycomb by Alan Murchison. Salted chocolate and caramel makes for a luxurious dessert combination: try Frances Atkins’ Salted chocolate délice with crème caramel perfect …
From greatbritishchefs.com
From greatbritishchefs.com
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HOW TO MAKE ROUX FOR GUMBO - SAVOR THE FLAVOUR
Feb 15, 2020 · Next, cook the veggies in the roux. Once done, you can proceed with making the gumbo that day, or freeze the veggie/roux mixture to make it in the future. Once the it is finished, keep it in the cast iron pan, remove from the burner, and let it sit until you …
From savortheflavour.com
From savortheflavour.com
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GREEN GUMBO RECIPE, GUMBO Z'HERBES - SIMPLY RECIPES
Apr 03, 2012 · Cook the roux over medium-low heat until it is the color of chocolate. It is your choice how dark you let your roux go. The darker it is, the better, but once the roux gets dark it can burn easily, so you must stir constantly and keep and eye on it.
From simplyrecipes.com
From simplyrecipes.com
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WHY YOU NEED A MAKE-AHEAD ROUX FOR STRESS-FREE GRAVY
Oct 19, 2021 · You might be used to cooking your roux longer than five minutes (a dark roux for gumbo can take as long as 45 minutes!). You can continue cooking your roux if you like, but a brown roux won’t have as much thickening power as a white roux.. Once the roux …
From tasteofhome.com
From tasteofhome.com
See details
CHOCOLATE DESSERT RECIPES - GREAT BRITISH CHEFS
For white chocolate recipes see the stunning White chocolate panna cotta with honeycomb by Alan Murchison. Salted chocolate and caramel makes for a luxurious dessert combination: try Frances Atkins’ Salted chocolate délice with crème caramel perfect …
From greatbritishchefs.com
From greatbritishchefs.com
See details
HOW TO MAKE ROUX FOR GUMBO - SAVOR THE FLAVOUR
Feb 15, 2020 · Next, cook the veggies in the roux. Once done, you can proceed with making the gumbo that day, or freeze the veggie/roux mixture to make it in the future. Once the it is finished, keep it in the cast iron pan, remove from the burner, and let it sit until you …
From savortheflavour.com
From savortheflavour.com
See details
GREEN GUMBO RECIPE, GUMBO Z'HERBES - SIMPLY RECIPES
Apr 03, 2012 · Cook the roux over medium-low heat until it is the color of chocolate. It is your choice how dark you let your roux go. The darker it is, the better, but once the roux gets dark it can burn easily, so you must stir constantly and keep and eye on it.
From simplyrecipes.com
From simplyrecipes.com
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WHY YOU NEED A MAKE-AHEAD ROUX FOR STRESS-FREE GRAVY
Oct 19, 2021 · You might be used to cooking your roux longer than five minutes (a dark roux for gumbo can take as long as 45 minutes!). You can continue cooking your roux if you like, but a brown roux won’t have as much thickening power as a white roux.. Once the roux …
From tasteofhome.com
From tasteofhome.com
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EMERIL'S COUNTRY FILE GUMBO RECIPE | FOOD NETWORK
For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely.
From foodnetwork.com
From foodnetwork.com
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OUR BEST LOUISIANA-STYLE GUMBO RECIPES | MYRECIPES
Oct 24, 2016 · 55+ Easy Dinner Recipes for Busy Weeknights ... The key to an outstanding Cajun gumbo is a deep, dark roux. To get it just right, use a flat-bottomed wooden spoon to get into all the corners of the pot, and be attentive. 4 of 17 View All. 5 of 17. …
From myrecipes.com
From myrecipes.com
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WHAT IS A ROUX AND WHY DO I KEEP MESSING MINE UP?
Dec 29, 2021 · And the dark brown roux, used most often in Cajun food, is cooked until it’s the color of chocolate and ready to lace gumbo with a nutty richness. Word to the wise: Butter will …
From msn.com
From msn.com
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GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
Dec 21, 2021 · The dark roux, on the other hand, requires constant stirring on medium heat, so this part you do not want to rush. Rushing the roux or increasing temperature will result in a burnt roux. In a pinch, busy cooks can opt to slowly bake the roux in the oven which requires less attention but more time. With time and patience, the roux …
From thekitchn.com
From thekitchn.com
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EASY MACARONI & CHEESE (NO FLOUR / NO ROUX) - SUGAR SPUN RUN
Oct 28, 2016 · Every single recipe that came up in Google used flour. I had no time for flour or for a roux.. So I did what my Mom did and I eyeballed things. It came out great. And the next day I decided to make an actual easy stovetop mac and cheese recipe to share. One that didn’t require whisking flour into milk for a roux (don’t get me wrong, I appreciate a recipe with a nice simple roux…
From sugarspunrun.com
From sugarspunrun.com
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HOW TO MAKE A DRY ROUX IN THE OVEN - THE CATHOLIC FOODIE
Nov 27, 2012 · Roux: What’s All The Fuss About? Without roux there is no gumbo.. For gumbo, a traditional roux is equal parts oil and flour. Essentially, you are frying the flour in the oil until it becomes the color of dark chocolate (but without burning it!).
From catholicfoodie.com
From catholicfoodie.com
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SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - SIMPLY RECIPES
Jul 11, 2021 · The dark roux can be prepared ahead of time and either kept refrigerated for several days, or frozen for up to three months (thaw before using). Just make sure to warm it up before continuing with the recipe. You could even double or triple the recipe for roux …
From simplyrecipes.com
From simplyrecipes.com
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NEW ORLEANS GUMBO | THE RECIPE CRITIC - BEST RECIPES FOR ...
May 29, 2020 · Make the Roux– Heat butter over medium-low heat in a large deep pot. When melted, whisk in the flour a little at a time and then continue to cook, stirring constantly (Don’t walk away!), until it is as dark as chocolate, about 30-40 minutes. Add the …
From therecipecritic.com
From therecipecritic.com
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SHRIMP AND OKRA GUMBO RECIPE | SOUTHERN LIVING
Surprisingly, there's no roux in this Shrimp and Okra Gumbo, because the okra really gives it the dark color that the roux normally would. Okra, shrimp, and diced tomatoes make this Cajun favorite delicious and …
From southernliving.com
From southernliving.com
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