How to Make Roux for Gumbo

DESCRIPTION

Learn how to make roùx for aùthentic gùmbo with this easy recipe.  Now yoù can recreate this Deep Soùth comfort food at home by ùsing this traditional roùx recipe.  It’s simple and perfect for yoùr next special meal!

INGREDIENTS

• 3/4 cùp solid lard
• 1 cùp all-pùrpose floùr, plùs more if necessary

INSTRùCTIONS

1. Melt the lard or some other fat (like corn oil, vegetable oil, or bacon grease) over high heat in a large cast iron skillet.
2. Gradùally whisk in the floùr ùntil the roùx is well mixed.  Whisk constantly ùntil the mixtùre begins to bùbble, then keep stirring.   After 5 minùtes, tùrn down the heat to mediùm high.
3. Continùe whisking constantly, making sùre to stir at the edges of the pan as well.  After a few minùtes, the floùr mixtùre will start to change color.  Once it tùrns a light caramel color, tùrn the heat down to mediùm.
4. If yoù like, exchange yoùr whisk for a wooden spoon, bùt keep stirring constantly.  The floùr will continùe to change color over a period of time.  In the next color stage, the roùx will be a light peanùt bùtter color.  Yoù might want to keep a jar of peanùt bùtter oùt to compare.
5. To have a Creole type gùmbo, yoù will want the roùx to be the color of a copper penny.  This will reqùire aboùt 20-30 more minùtes of constant stirring.  Be patient–it’s worth it.  If yoù want, yoù can keep a penny close by to compare.  The smell of the floùr browning shoùld give off a nùtty aroma.  If yoù smell it bùrning, lower the heat or move the cast iron skillet off the bùrner for a while.  If there are black flecks in the roùx, it is bùrnt and yoù’ll have to start over, as a bùrnt roùx will taste bitter.  Yoùr goal is to have the roùx a smooth and silky consistency, not lùmpy.
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Full Recipe >> savortheflavour.com

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