Dark roux

With tasty Southern flavor of spices, vegetables and meats this Southern Shrimp Gumbo is a delicious must make dish any time of the year.

How to make a classic dark roux for gumbos, etouffees, and other southern dishes. Photos and instructions included at SoupAddict.com

Learn how to make a dark roux and some tips and tricks too. A dark roux is used in stews and gravies and is essential in Cajun cooking.

With only two simple ingredients, this dark traditional roux recipe will help you create a beautiful and flavorful gumbo.

A dark roux is most often used to thicken rich, deeply flavored gumbos and etouffée.

The ultimate guide on How to make a Roux with step-by-step instructions.

A Dark or Red Roux - essential to so much cooking from Louisiana!

This Cajun roux recipe is easy to follow and a delicious start to many Cajun dishes.

Roux: What’s All The Fuss About? Without roux there is no gumbo. For gumbo, a traditional roux is equal parts oil and flour. Essentially, you are frying the flour in the oil until it becomes the color of dark chocolate (but without burning it!). Why do we do this? Because roux adds a depth of color and flavor to the gumbo that it would not have otherwise. It also thickens up the gumbo, setting it apart from any other kind of soup. Why a Dry Roux? Making a roux is a delicate process. It is e

Listen to any Cajun that knows their way around a good gumbo and they will most certainly tell you that the secret is… by scottrok

Can't find a jar of dark roux at the grocery store and want to make gumbo? If you've got flour and fat, you can learn to make your own.

Heat a cast iron skillet or pot over medium heat for about 2 minutes. Add oil and heat for another 2 minutes. Add flour and whisk or stir constantly to combine to a smooth...

Elevate your gumbo game with my foolproof guide to crafting the perfect roux! Follow these step-by-step instructions to achieve a dark and rich base, enhancing the flavors of your favorite sausage or seafood gumbo. This essential jar of flavor is the secret ingredient to taking your meal to the next level!

A flavorful thickener made by cooking fat with flour, roux is the foundation of most Louisiana gumbos. Making a good one requires the patience of a New Orleans Saint, but the results are well worth it. Traditionally, it's made by continually whisking the mix on the stovetop until it darkens; alternatively, you can make it using a simple, indirect oven method. Either way, be sure to give yourself some time, and, as many a Louisiana chef will recommend, line a couple beers along the stovetop…

Roux can be made on the stove top, in a microwave or in the oven. Either method will fill your home with a nice nutty aroma and the promise of a good meal starting.

Our subject today is the major soy sauces (ซีอิ๊ว) used in Thai cooking. This is by no means an exhaustive list. Only what I consider to be the major players are included. Let’s start with th…

Speed up your gumbo-making process with this simple microwave roux technique. Ideal for crafting authentic Louisiana and Cajun gumbo, this method offers a deep, rich flavor without the long wait. Whether you're a gumbo novice or a seasoned chef, this efficient hack is essential for achieving that perfect dark roux. Visit LaurenFromScratch.com for a collection of traditional South Louisiana recipes!