ROUX COLOR RECIPES

Name: Gumbo Base (Aka Roux)
Prep time: 2 min
Cook time: 15 min
Total time: 17 min
Yield: 1 Sunday Pot of Gumbo
Ingredients: 3/4 cup flour; 3/4 cup butter (or oil, but the oil will change the flavor)

GUMBO BASE (AKA ROUX) RECIPE - FOOD.COM

Gumbo Base (Aka Roux) Recipe - Food.com image

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

Ingredients

3/4 cup flour
3/4 cup butter (or oil, but the oil will change the flavor)

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

OVEN MADE ROUX - REALCAJUNRECIPES.COM

Oven Made Roux - RealCajunRecipes.com image

Roux can be made on the stove top, in a microwave or in the oven. Either method will fill your home with a nice nutty aroma and the promise of a good meal starting.

Provided by Mawmaw

Total Time 00:02:05

Cook Time 00:02:00

Yield 1

Number Of Ingredients 3

Ingredients

all-purpose flour
canola oil
heavy duty pot or cast iron pot

Steps:

There are different ways to make a roux in the oven.
OVEN ROASTER PAN with OIL and FLOUR
Preheat oven to 350°
Whisk together thoroughly equal parts canola oil and all-purpose flour in an oven roaster or heavy pot, and bake for two hours
No stirring is required - You can prepare the oven-baked roux while you prepare the vegetables for a gumbo, stew or etouffee and the side dishes
Let cool and store in glass jar
Note that cooking times are approximate; you may have to cook the roux a longer to get the desired color.
OVEN ROASTER PAN with FLOUR only
Distribute 2 - 6 cups of flour evenly over the dry bottom of a cast iron skillet or heavy Dutch oven.
Place in a preheated 400 degree oven for approximately an hour. Stir after the first 30 minutes; then again 15 minutes later
Alternatively, you can put the desired amount of flour on a baking sheet and bake it at 350 approximately 25 to 60 minutes.
RECOMMENDED METHOD
Preheat oven to 350°
2 cups flour
1 1/2 cups of canola oil
Whisk together the oil and flour in a cast iron pot
Bake for two hours, remove pan and stir.
Increase temperature to 400 degrees, and bake for 30 minutes more or until desired color.

More about "roux color recipes"

BEEF BROTH GRAVY | JUST A PINCH RECIPES

A delicious basic gravy broken down with the perfect proportion. If you've ever wondered how easy it is to make homemade gravy, try this recipe. Wondra flour is super fine flour and perfect for making gravy (keep it in your kitchen pantry as a staple). Equal parts butter and flour (the roux) are the perfect base. The only seasoning is salt and pepper, but you can season any way you'd like really. Once it simmers, the gravy is thick but not too thick. Perfect alongside mashed potatoes or rice or on a roast beef sandwich. You can switch out the beef broth for chicken or turkey depending on what you're serving. Also, this recipe easily doubles.
From justapinch.com
Reviews 5
Category Beef
Cuisine American

Stir often for about 8-10 minutes. Season with salt and pepper. Stirring is the key to lump less gravy.

See details

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

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.

See details

HOW TO MAKE ROUX | ALLRECIPES

Jun 14, 2021 · Roux is made by cooking equal parts flour and fat together until the raw flavor of the flour cooks out and the roux has achieved the desired color. Butter is the most commonly used fat, but you can also make roux …
From allrecipes.com

See details

WHAT'S GOING WRONG WITH YOUR ROUX | MYRECIPES

Feb 07, 2019 · This roux is useful for bechamel or cheese sauces because it also thickens the most of any type—the more you cook a roux and the darker it gets, the less thickening power it gets. If you keep cooking the roux, it'll turn into a brown, peanut butter color…
From myrecipes.com

See details

ROUX TO LIQUID RATIO CHART RECIPES

2016-10-01 · 1 cup of oil. =. 1 1/3 cups of roux (+ some extra oil) As for Stock to roux, a survey of recipes in my large set of Louisiana cookbooks revealed a variance of from 20 to 1 all the way …
From tfrecipes.com

See details

HOW TO MAKE A ROUX | HOW TO MAKE ROUX FOR GRAVY

Oct 15, 2021 · White roux is the most common and has the most thickening power. You’ll find it in recipes for white sauce (also called bechamel) and soups. You only cook this roux long enough to eliminate the flour’s raw flavor, about 2 to 3 minutes. Blond roux has an off-white color …
From tasteofhome.com

See details

MAC AND CHEESE ROUX RECIPES

More recipes about "mac and cheese roux recipe" THE BEST HOMEMADE MAC AND CHEESE - EASY RECIPE! From picky-palate.com 2021-07-02 · To prepare roux, melt butter into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux …
From tfrecipes.com

See details

STEP-BY-STEP TUTORIAL TO MAKE ROUX - THE SPRUCE EATS

Jun 18, 2020 · A blond roux, used in white velouté sauces, needs to be a bit darker, so it's cooked a minute or two longer. A brown roux, used in brown sauces, is the darkest roux, and it's …
From thespruceeats.com

See details

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

See details

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

See details

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 brown color…
From en.m.wikipedia.org

See details

MAKE ROUX AHEAD OF TIME AND LIFE WILL BE EASIER | MYRECIPES

Dec 13, 2018 · First, a reminder on what roux is. It's a mixture of roughly equal amounts of flour and fat, usually oil or butter, that you combine and cook until it begins to color. You can have a lighter roux …
From myrecipes.com

See details

MAKE ROUX AHEAD OF TIME AND LIFE WILL BE EASIER | MYRECIPES

See details

HOW TO MAKE A ROUX AND USE IT RIGHT - SERIOUS EATS

Nov 06, 2019 · The starch in a roux is typically flour, while the fat can be anything from oil to lard to melted butter, depending on the flavor you want. The two are whisked together to form a paste, then cooked to varying degrees of doneness. Exactly how much the roux is cooked depends on the flavor and color …
From seriouseats.com

See details

HOW TO MAKE CHEESE SAUCE - ALLRECIPES

Aug 24, 2020 · This is what will thicken the sauce. If you're making a white or light-colored cheese sauce, cook the roux for about 3 to 5 minutes over low heat so the mixture stays light in color and doesn't brown. The roux …
From allrecipes.com

See details

HOW TO MAKE A ROUX | COOKING SCHOOL | FOOD NETWORK

Aug 24, 2021 · The longer the roux is cooked, the darker in color it gets and the more its toasty, nutty aromas and flavors will come out. A roux starts to brown after about 6 or 7 minutes. Brown roux …
From foodnetwork.com

See details

HOW TO MAKE ROUX FOR GUMBO - SAVOR THE FLAVOUR

Feb 15, 2020 · The flour will continue to change color over a period of time. In the next color stage, it will be a light peanut butter color. You might want to keep a jar of peanut butter out to compare. To have a Creole type gumbo, you will want the roux to be the color …
From savortheflavour.com

See details

HOW TO MAKE GRAVY WITH A ROUX - THE SPRUCE EATS

Oct 11, 2019 · For example, you want clam chowder to retain a white, creamy color, so a pale quick-cooked roux works best. Gumbo, on the other hand, can benefit from a deeper, more complex-tasting roux, so cooking it down until darker is best. For a holiday gravy, you might prefer something in between, perhaps in the color …
From thespruceeats.com

See details

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

See details

GUMBO ROUX RECIPE | GUMBO BASE | DARK ROUX (VIDEO ...

Feb 03, 2020 · 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 brown or chocolate color. The longer the roux is cooked, the darker the roux will become and will make your Gumbo …
From foodiesterminal.com

See details

HOW TO MAKE A ROUX, PERFECTLY | EPICURIOUS

May 09, 2017 · White roux is cooked for 2–5 minutes, just long enough to get rid of the raw flour taste, take on a light tan color, and achieve the texture of wet sand. Butter is usually the fat of choice.
From epicurious.com

See details

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 …
From karysroux.com

See details

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

See details

HOW TO MAKE KETO ROUX WITHOUT FLOUR - LOW CARB INSPIRATIONS

Feb 11, 2020 · After I perfect a roux, I quickly made a Keto Basic White sauce, a Keto Bechamel Sauce, some Low Carb Butternut Squash, and some Broccoli Soup too! This roux works perfectly in all those recipes…
From lowcarbinspirations.com

See details

HOW TO MAKE A ROUX, PERFECTLY | EPICURIOUS

See details

KARY'S ROUX - AUTHENTIC CAJUN FOOD PRODUCTS MADE IN VILLE ...

See details

OVEN ROUX - SOUTHERN KITCHEN

See details

HOW TO MAKE KETO ROUX WITHOUT FLOUR - LOW CARB INSPIRATIONS

See details

WHAT IS A ROUX AND WHY DO I KEEP MESSING MINE UP? | BON ...

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 bonappetit.com

See details

HOW TO MAKE JAPANESE CURRY ROUX • JUST ONE COOKBOOK

Oct 20, 2021 · The roux is made with butter and flour that helps to thicken the broth. For the curry roux, we start by cooking the butter and flour mixture for a long time until it turns brown, somewhat chocolate color, for about 25-30 minutes. When you add the curry powder, garam masala, and cayenne pepper to the roux, you’ll get delicious homemade curry roux.
From justonecookbook.com

See details

HOW TO MAKE A DRY ROUX IN THE OVEN - THE CATHOLIC FOODIE

Nov 27, 2012 · Because roux adds a depth of color and flavor to the gumbo that it would not have otherwise. It also thickens up the gumbo, setting it apart from any other kind of soup. Why a Dry Roux? Making a roux is a delicate process. It is easy to lose your patience, turn the heat up, and accidentally burn the roux. Burnt roux …
From catholicfoodie.com

See details

MICHEL ROUX'S FRENCH COUNTRY COOKING (TV SERIES 2021– ) - IMDB

Sep 09, 2021 · Michel Roux's French Country Cooking: With Michel Roux Jr.. Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingredients, samples delicious dishes and shares his favourite recipes that are simple and …
From m.imdb.com

See details

EMERIL'S COUNTRY FILE GUMBO RECIPE | FOOD NETWORK

For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for ...
From foodnetwork.com

See details

GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN

Dec 21, 2021 · 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 should develop to the color of …
From thekitchn.com

See details

SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - SIMPLY RECIPES

Jul 11, 2021 · Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time.
From simplyrecipes.com

See details

EASY BAKED MAC AND CHEESE WITHOUT FLOUR, ROUX, EGGS - NO ...

Jan 10, 2022 · This no boil eggless easy baked mac and cheese without extra flour or without roux, made from scratch (homemade mac and cheese, not from the box) is my go to recipe if I wish to make a big batch of easy mac and cheese for my family.. As you can see, the mac and cheese is baked until golden brown and its very delicious but too easy to prepare! More no boil easy pasta bake recipes …
From recipe-garden.com

See details