ROUX RECIPE FOR GUMBO 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

LOUISIANA GUMBO ROUX RECIPE - SOUTHERN.FOOD.COM

Louisiana Gumbo Roux Recipe - Southern.Food.com image

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

Ingredients

1 cup all-purpose flour
1/2 cup cooking oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch red cayenne pepper
1 small onion, finely chopped
1 bunch green onion, chopped
fresh parsley, finely chopped
1/2 teaspoon white vinegar

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

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