GUMBO BASE (AKA ROUX)

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Gumbo Base (Aka Roux) image

A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!

Provided by Malriah

Categories     Sauces

Time 17m

Yield 1 Sunday Pot of Gumbo

Number Of Ingredients 2

3/4 cup flour
3/4 cup butter (or oil, but the oil will change the flavor)

Steps:

  • Melt Butter in a heavy bottomed skillet over medium to medium high heat.
  • Slowly sprinkle in the flour a little at a time, stirring constantly.
  • Continue to stir constantly.
  • Do not walk away!
  • If you burn it even the tiniest bit, it is unusable.
  • You will notice the flour beginning to brown.
  • The darker the flour, the darker the gravy.
  • For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
  • At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
  • You can make this ahead of time and keep tightly covered in the frige or freezer.

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