for the right Gumbo
sometimes lard, not butter, since a much darker color can be achieved with the high
flashpoint of oil (butter based roux is typically very light colored). This mixture is stirred
constantly until the desired color is reached. That color can range from a light yellow-
brown, to very nearly black. The exact color of roux for a perfect gumbo is a point of
contention. If roux is the sole thickening agent, it should be almost black, but not burnt. If
okra is used, a lighter color may be desired, as the flavor of a dark roux is quite
overpowering. Every family has its own taste. A roux based gumbo will also use "the
trinity" of onion, celery, and bell pepper — sometimes cooked in the hot roux itself before
added to the stock. The roux based gumbo will use nearly any type of fowl, shellfish, or
processed meat.
Roux Recipe
1 cup flour
1 cup vegetable oil
Place a heavy, iron Dutch oven, (or iron skillet with deep sides) 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, or until the
color of peanut butter. Remove roux from the heat, cool completely, and set aside. This
is good for Seafood Okra Gumbo.
For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30
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 35 to 45 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.
