Tony Chachere's Basic Roux

Be the first to review
READY IN: 20mins
Recipe by bridgettels

Basis for all cajun/creole souops and gumbos


  1. 1. Heat oil in heavy pot or Dutch oven. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot and set aside. If roux remains in the pot, it will continue to cook and get too dark.
  2. 2. Always use warm water to dissolve the roux.
  3. 3. While you're at it, make more than enough as it keeps well in or out of the refrigerator.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a