Imported from YouTube
Dark Louisiana Gumbo Roux
A deeply browned flour-and-oil roux cooked slowly with constant stirring until it reaches a dark chocolate color. The creator notes it darkens further as it cools and can be stored for later gumbo.
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Ingredients
- 4 cup all-purpose flour
- 2 cup oil
Steps
- 1
Use a heavy-bottomed pot or cast-iron skillet. Before turning on the heat, add the flour and oil, then stir with a spoon until completely combined.
- 2
Set the pot over medium heat and stir continuously. Keep your eyes on the roux because it can burn quickly; use a spatula to scrape the edges of the pot as it cooks.
- 3
Continue stirring patiently as the roux darkens. It will pass through a peanut-butter or pecan-candy color, which the creator says is suitable for etouffee but not dark enough for gumbo, and then a milk-chocolate color, which is still not dark enough.
- 4
Keep stirring until the roux reaches the very dark color shown and described by the creator as the proper shade for gumbo. Switch arms or have someone else take over stirring if needed; do not stop stirring.
- 5
Remove the pot from the heat once the roux reaches the desired color, but continue stirring. Residual heat will cook it a little further as it cools.
- 6
Let the roux cool completely to room temperature. Oil will pool on top; pour it off, then lay a paper towel on the surface to absorb remaining oil.
- 7
Use the cooled roux for gumbo. Put any unused roux in a mason jar and refrigerate for a couple of months or freeze it for longer storage.
Notes
The transcript does not specify an exact cooking or cooling time; cook by color and keep stirring continuously. The creator describes the roux darkening further as it cools. Storage guidance given: a couple of months in the refrigerator or longer in the freezer.
Nutrition per serving
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