You just can’t make gumbo without a good brown roux. It’s the heart and soul of any self-respectin’ gumbo. Our version cooks in 20 minutes and you have to give it your full attention. There’s a fine line between brown roux and burnt roux.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
Preparation
Pour the oil into a saucepan. Slide it over medium heat and get the oil nice and hot. Whisk in the flour. Cook, whisking constantly—it will be a bit grainy at first. Soon the flour will start turning color. This will deepen with every passing minute. You’re aiming to get a nice chocolate brown color and a rich, nutty, toasted smell. So open up your senses and keep whisking. Once the roux reaches the perfect color and smell, pull the pan off the heat and keep whisking as it cools down a bit. It will get thinner and smoother. Use the roux right away or pour it into a plastic container and let it cool down completely. Refrigerate til you need it.
