1/2 Photos of Gumbo Base (Aka Roux)
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!
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Units: US | Metric
- 1Melt Butter in a heavy bottomed skillet over medium to medium high heat.
- 2Slowly sprinkle in the flour a little at a time, stirring constantly.
- 3Continue to stir constantly.
- 4Do not walk away!
- 5If you burn it even the tiniest bit, it is unusable.
- 6You will notice the flour beginning to brown.
- 7The darker the flour, the darker the gravy.
- 8For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
- 9At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
- 10You can make this ahead of time and keep tightly covered in the frige or freezer.
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Nutritional Facts for Gumbo Base (Aka Roux)
Serving Size: 1 (264 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1561.9
- Calories from Fat 1251
- Total Fat 139.0 g
- Saturated Fat 87.6 g
- Cholesterol 366.0 mg
- Sodium 1217.4 mg
- Total Carbohydrate 71.6 g
- Dietary Fiber 2.5 g
- Sugars 0.3 g
- Protein 11.1 g