Monday, June 18, 2012

Baked Roux

Baked Roux

Gumbo. Every big family occasion or gathering in my youth, except Thanksgiving or Christmas was centered around laughter and a big pot of Gumbo. The flavor at our house was Chicken and Sausage. At my Aunt Rosamond's, we ate Seafood Gumbo with tons of crab.

When I was 12, I asked my mom, Fleta, to show me how she made it. She put Flour and margarine into a cast iron skillet on low heat and started to stir. And stir. And stir. And stir. Half an hour later the flour was brown. Are we done yet? Nope, not brown enough, so she kept stirring, and stirring. Ok, so I lost interest. I remember onions and maybe a bay leaf? It honestly took me years to make me as interested in making Gumbo as I was eating it.

This is not the recipe for Gumbo, this is how to make the base, the Roux without seasoning or spice. This will make enough for 3 gallons (pots). A gallon may not sound like alot but after you put your chicken, crab, onions et al, it's a big pot of goodness. From this you will get 3 cups of Roux. Take 1 cup Roux and add to 8 cups of water or broth.

This is a great make ahead recipe and will store indefinitely.

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Add oil to flour

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Stir every 15 minutes

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This is the color after 4 15min stirs

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This is the right color.

Baked Roux
Recipe by
This recipe was taken from the Louisiana Lagniappe cookbook
Yield: 3 cups Roux
  • 4 cups Flour
  • 2 cups Cooking Oil
Cooking Directions
  1. Select a thick pot, such as a Dutch oven. Mix the flour and oil together.
  2. Place in oven and bake at 375 degrees for 1 1/2 to 2 hours, stirring about every 15 minutes in order that it will brown evenly.
  3. Should be a rich brown color when done.
  4. When cool, store any left overs in  the refrigerator for future use. Will keep indefinitely.

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