Gumbo Base (Aka Roux)

Recipe by Malriah
READY IN: 17mins


  • 34
    cup flour
  • 34
    cup butter (or oil, but the oil will change the flavor)


  • 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.