Go Back Email Link
–+ servings
A pan of dark roux for cajun style gumbo.
Kristi Cox

How to make Dark Roux (Cajun Style)

5 from 2 votes
With only two simple ingredients, this dark traditional roux recipe will help you create a beautiful and flavorful gumbo.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 45 minutes
Total Time 46 minutes
Servings: 8
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Vegetable Oil
  • 1 cup all-purpose flour

Equipment

  • Large heavy bottom pot
  • Wooden Spoon or metal spatula

Method
 

  1. Pour 1 cup vegetable oil or canola oil into a large pot with a heavy bottom.
  2. Heat oil on medium-high heat.
  3. Once the oil is hot, add 1 cup flour. The flour will sizzle when you add it. Stir.
  4. Reduce heat to low-medium (closer to medium). Cook roux stirring slowly and consistently. Make sure to scrape the sides and bottom of the pan while you stir.
  5. The roux will begin to change colors as it cooks, and you will begin to smell a nutty aroma. Keep stirring.
  6. In about 15-20 minutes, your roux should be getting darker. At this time, you may want to adjust your heat to a lower setting to prevent burning.
  7. Once it is the color of dark chocolate (Usually within 25-30 minutes) you will want to either add your holy trinity (bell pepper, onion, and celery) and begin cooking your gumbo or remove the roux from heat and let cool.

Notes

  • Make sure you have everything ready before you begin because you can't leave the roux while it's cooking. If you do need to leave, get someone to stir for you.
  • If at any time you feel your roux is cooking too fast, adjust your heat setting.
  • Be patient. Making roux takes time, but the end result will be worth it!
  • You want the roux to develop its color while you're stirring it, not on the bottom of the pan.
  • If you aren't going to use this roux to immediately make gumbo, you can store it in the refrigerator for later use.
  • This roux recipe will make one large pot of gumbo.

Tried this recipe?

Let us know how it was!