How to Make Dark Roux (Cajun Style)

You’ve come to the right place if you are wanting to learn how to make dark roux cajun style.

Making a delicious gumbo starts with the roux. Roux, a mixture of fat and flour, is what gives gumbo its signature flavor and texture. While most people are familiar with lighter roux, many do not know how to create the darker version that gives Cajun-style gumbo its unique taste and rich flavor. But don’t worry, making a dark roux for your gumbo is quite simple!

I learned how to make gumbo roux 30+ years ago when I lived in DeRidder, LA. We were living at Bundicks Lake and my two neighbors, who were also great friends, taught me all things cajun. Even stuff I probably shouldn’t have learned…like how to cuss in cajun french. Lol! One friend grew up in Kaplin, LA, and the other, as she described, grew up at the end of the earth in Port Sulphur, LA.

Here I am, living in South Louisiana all these years later, except now I’m in New Orleans. We moved here in April, and I think I’ve gained 10 pounds from all the incredible food I’ve stuffed my face with.

I’m excited to share how to make dark roux for gumbo, plus my tips on making a roux that makes a delicious pot of gumbo!

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What is Roux?

Roux is flour and oil cooked slowly together, usually in equal parts. It’s used as a thickening agent and to flavor dishes. It’s the base of many creole and cajun dishes like gumbo and etouffee.

There are four types of roux; white, blond, brown, and dark brown. The color all depends on the length of time the roux is cooked. The longer it’s cooked, the darker the roux!

Dark roux is used in cajun cuisine more for flavoring than thickening. When the roux is cooked to a darker brown, it loses most of its thickening power and leaves you with a deep, rich, nutty flavor. This is the basis for many cajun dishes, and it is what gives the dishes richness and depth of flavor.

Today, we will focus on making a dark roux (cajun style) for gumbo!

What is Roux Made Out Of?

Roux is made of equal parts flour and oil. This dark roux recipe uses vegetable oil (I’ve also made it with canola oil) and all-purpose flour.

In Cajun cuisine, roux can be made from oil or lard. Some roux is made out of butter and flour (blonde roux), but you see that in more french or creole cuisines.

You can also use bacon grease to make a roux. I make this type of roux when I make country gravy and serve buttermilk biscuits for breakfast. I’ve never used bacon grease for gumbo roux, but some people do.

The preferred oils in making gumbo are canola, vegetable, peanut, and corn. These oils have a neutral flavor and higher smoke point, therefore, work better for developing a dark brown roux. These oils will allow you to cook longer and create a darker, richer roux. This is exactly what we want for a rich dark roux!

Don’t use olive oil to make a roux! Olive oil doesn’t have a high smoke point, it tends to burn easily, and it doesn’t have a neutral flavor.

Tips for Making Roux

• Set aside time to make your roux with no distractions. You have to keep a close eye on it and can not leave it unattended.
• The common ratio is flour and oil when making roux is 1:1. I don’t follow this rule exactly…I usually cut back on the oil just a bit.
• You will cook this on low to medium heat (more towards the low end). This will prevent it from cooking too fast and scorching. I made the mistake one time of trying to cook it too hot and fast and scorched it! You can’t rush roux. Don’t try. It never ends well.
• Stirring – You will constantly be stirring. Make sure you stir and scrape the bottom of the pot. This will prevent the roux from scorching and burning. Be prepared not to do anything for 30-40 minutes but stand and stir the roux. Making roux is a labor of love!
• If you see black specs or black streaks in your roux, you have burned it. It burns easily, so you have to watch it closely! You can’t make gumbo with a burnt roux!
• You want the roux to develop its color while you’re stirring it, not on the bottom of the pan.
• If you are storing this for later use, make sure to let the roux cool down.
• Roux can be stored for a month in the refrigerator in an airtight container.
• When the roux is stored, the fat and flour will separate. Just stir it when you’re ready to use it.
• 1 tablespoon roux will thicken approximately 3/4 to 1 cup of water.
• Darker roux makes the best gumbo!

What Equipment Do I Need?

You will want a heavy-bottom pot to make roux in. I use the pot I make my gumbo in, a Le Creuset Enamel Cast Iron pan. 

In Southern Louisiana, you will see magnalite being used on the stovetop. It’s the official cookware in Cajun country. My girlfriend inherited her mom’s. magnalite is a prized procession for many Cajuns. Unfortunately, they quite making them 1996 and the only way to get your hands on one of these beautiful pots is to purchase it second-hand. If you’re interested in purchasing one, you can check on eBay or Etsy.

If you’re like me and aren’t lucky enough to have a magnalite pot, you can use a cast iron skillet, like this Dutch oven or an enamel cast iron pot.

You will also need something to stir with. A wooden spoon works great. It will be better if it has a flat end like this one. It allows you to scrape the bottom of the pan when you are stirring.

How to Make Dark Roux (Cajun Style)

Are you ready to make a homemade roux? Let’s get started.

The first thing you want to do is heat your oil in a large pot with a heavy-bottom over medium high heat.

Stir constantly to prevent scorching.

NOTE: Be careful when making and stirring roux! It's extremely HOT. Think molten lava. You don't want to splash it on your skin!

You are going to see this mixture change as it cooks. The color will change from white, blond, light brown (the color of peanut butter) to dark brown, like dark chocolate. When we reach the dark chocolate stage, our roux is done.

Don’t panic if it gets thick and grainy looking. It will go through stages as it cooks. Just keep stirring.

As it cooks, the roux will also begin to smell different. It will develop a rich nutty aroma.

Your roux will take 30-40 minutes to get to the dark chocolate stage. Keep in mind this will depend on what you have your stove set on. If you are cooking it on low-medium heat, it will take longer. I cook mine right under medium, and it’s finished cooking in approximately 25-30 minutes. Just don’t rush it, and did I mention to keep stirring?

Note: As your roux begins to reach the dark chocolate stage, be watchful; you don’t want it to burn. At this stage, it can scorch fast!

Once it develops a dark brown like dark chocolate, your gumbo roux is done. This is the stage I would ad my holy trinity (green bell pepper, onion, and celery) and start cooking my gumbo.

If you aren’t going to make your gumbo right away, remove your roux from the heat, it will keep cooking after you remove it from the heat. Once it cools down, you can pour it into an airtight container and store it in the fridge or freezer.

This recipe makes enough for one (big) pot of Chicken Sausage Gumbo.

In conclusion, making a dark roux for gumbo is easy if you follow the steps outlined in this blog post. With practice, you can become an expert at making a perfect dark roux for your delicious gumbo. I promise you the results will be worth the effort. This dark traditional roux recipe will help you create a beautiful and flavorful gumbo that will have your family and guests coming back for seconds!