A roux starts by blending oil and flour in a pot. The roux is always made from oil or now and then fat, not margarine, since an a lot darker shading can be accomplished with the high flashpoint of oil. This blend is stirred always until the ideal shading is reached. The accurate shade of roux for an ideal gumbo is a point of dispute. On the off chance that roux is the sole thickening specialist, it ought to be practically dark, yet not consumed. If okra is utilized, a lighter shading might be wanted, as the kind of a dim roux is quite overwhelming. Each family has its own taste. A roux based gumbo will likewise utilize “the trinity” of onion, celery, and ringer pepper — now and again cooked in the hot roux itself before added to the stock. The roux based gumbo will utilize almost any kind of fowl, shellfish, or prepared meat.
- 1 cup flour
- 1 cup vegetable oil
Place a heavy, iron Dutch oven, over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours of peanut butter. Remove roux from the heat, cool completely, and set aside. This is good for Seafood Okra Gumbo.
Medium Brown Roux, cook the mixture, over medium heat for an additional 40 minutes, or until the color of a copper penny when ready. Remove the medium colored roux from the heat, cool completely. This is good for File Gumbo.
For a Dark Brown Roux, cook the mixture an additional 45 to 65 minutes. The color
should resemble dark chocolate when ready. Remove the dark roux from the pan and cool completely. This is good for Chicken and Sausage Gumbo.