Can't Miss Instructions For Making A Traditional Roux.
To begin with understand that the best Louisiana gumbo will use this traditional roux. There are other recipes that do not use a roux but this page is all about roux. These specific instructions are all you need for success. Use a heavy pot like cast iron. If you don't have cast iron any heavy bottomed pot will work. It could be a skillet or deep pot just a long as it has a fairly heavy bottom. A thin bottomed pot gets hot too fast, heats unevenly and will likely burn the flour. If you must use a thin bottomed pot be very careful. Use a low heat and stir rapidly non stop. My favorite type of pot for making roux is cast iron. I like both the enameled cast iron pots and the seasoned non enameled pots from Lodge. This type of cookware is ideal for simmering gumbo and is perfect for making roux. No type of cookware can rival the even heating, heat retention, durability and value of Lodge cast iron Have your vegetables diced and ready. I like to cover the diced onions, green pepper and celery while the roux is cooking so they stay fresh. You will need a spatula or wire whisk and a large spoon by your cook top. Measure your oil and flour and have that ready in advance.
In a few minutes the flour will start to darken. When you see a caramel color developing turn the heat down to medium low. Keep stirring using your spatula or whisk. Don't stop. Relax. A traditional roux takes a little time.If you don't have the time or interest in making your roux and want a great gumbo you can buy a roux already made. Authentic Cajun roux is readily available from producers in south Louisiana. I have used this with great success and highly recommend it.
Even if you like to make your own, it is a good idea to have a couple of jars in your pantry in the event you make a mistake and ruin it. And there will be times when every gumbo cook will find they are a little short and need to add more to thicken up the gumbo. You can open the jar and add the needed amount immediately rather than having to cook more which will take 40 minutes or more.
At this color stage I recommend a low heat setting. This allows you to maintain control of the darkening process without the risk of burning. You will probably see a slight amount of smoke rising from the pan and this is normal. Just turn on your vent to remove the smoke.
Keep going, keep stirring and soon enough your roux will start approaching that red brown or milk chocolate color stage that is so important. The photo above shows the color you want to achieve for the perfect traditional roux.
When your roux is red brown or the color of milk chocolate put in the diced vegetables. When the onions, green pepper and celery (known as the trinity) go into the roux there will be a lot of hissing and steaming. This is normal. Use your spoon to stir and blend in this mixture. Keep the heat on low. Keep stirring and scrape the bottom of the pot.
Soon the vegetables will start to get transparent and the roux will get darker. Don't worry about the darker color at this point. This is due to the moisture and sugar in the vegetables and does not mean the roux is burning. In fact the entire mixture should be real dark after about 10 minutes of cooking on low heat.If I am making a large size gumbo I will transfer the finished roux and trinity to a larger pot, the one I will cook in. Here is a picture of what that would look like.
At this point the traditional roux and vegetable mixture is ready. You can add your stock and seasonings here or if you want to finish the gumbo later you can turn off the heat and come back. This mixture will freeze well for future use. Back to top of traditional roux page Back to roux making instruction page Return to Home Page |
. Its legendary cooking performance keeps it on the list of kitchen essentials for great chefs and home kitchens alike. If you don't have a cast iron dutch oven then you must have one. It will become your favorite cookware.
