Name: How To Make a Dark Cajun Roux
Cook time: PT-476670H15M25S
Total time: PT-476670H15M25S
Cuisine: Cajun
Ingredients: 2 cups oil (with a high smoke point); 3 cups flour

Description

This dark roux is the cornerstone of Cajun Cuisine and is used to thicken and flavor gumbo, etouffee, tomato gravy, and beef gravy.

Ingredients

Scale

2 cups oil (with a high smoke point)

3 cups flour

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Instructions

In a heavy bottom pan, stir together 2 cups flour and 2 cups oil. Set a metal pan or container that holds 1 qt or more near by.

Turn heat to medium and cook stirring every minute or so with a wooden spoon, making sure to get to the corners of the pan, until the roux reaches a peanut butter color and starts to smell like popcorn.

At this point, reduce the flame to low (2 out of 10 on your dial). Stir constantly.

Continue cooking until your roux passes through the copper-colored stage and becomes a dark chocolate color. Or stop at the copper-colored stage if you are unable to give your absolute full attention to it. Your roux will become thick and chalky looking at this point. That’s normal. When you take it off the heat and let it sit it will become smooth and glossy again.

As soon as you reach your desired darkness, stir in another 1/2 – 1 cup flour. This will add thickening power to your roux and drop the temperature a bit. Carefully pour the roux into the metal container that you set nearby at the beginning of this process to prevent overcooking.

When the roux has cooled down a bit but is still soft, transfer this roux to a sterilized glass jar for long-term storage.

To use this roux, add 1 tablespoon at a time to a simmering liquid (gumbo, gravy, etc) while whisking until you reach your desired thickness.

Notes

CAUTION: Your roux will be incredibly hot and if it splatters on you it will stick to your skin. Use a long wooden spoon, turn your pot handle in so it isn’t overhanging your stove, and be really careful stirring. If you have little kids, do this at a time they won’t be hanging around with you in the kitchen.

If you try to transfer your hot roux directly to a glass jar without letting it cool a bit, thermal shock will likely cause your jar to crack and break and create a hot mess in your kitchen.