Making a Roux is the basis of several Louisiana Creole and Cajun dishes, such as gumbo and jambalaya. There are several varieties of roux, from white to dark; the coloring is based on how long it is cooked. It's a labor of love, but you don't have to be daunted by the process. Here is a step-by-step guide with a quick video at the bottom to help you on your culinary journey.

Tools you will need:

  • Cast Iron Skillet
  • Stirring Spoon or Spatula
  • Measuring Cups
  • Scale
  • Stove


  • All-purpose Flour (Self-rising flours are not recommended)
  • Oil (Canola or Peanut, Olive Oil can work but is not recommended due to how it affects the flavor)


  1. Find out how much roux you need:
    • 3 ounces of roux per quart of liquid will thicken a sauce to a thin or light consistency.
    • 4 ounces of roux per quart = medium body sauce.
    • 5 ounces of roux per quart = thick sauce.
    • 6 ounces of roux per quart = heavy gravy.
  2. Measure out oil and flour on a 1:1 ratio by weight. If you are using 8 fluid ounces of oil, then weigh 8 ounces of flour on a scale (Note: using a measuring cup for the flour is not the same as weighing it.)
  3. Place your cast iron skillet on the stove over medium heat. The cast iron conducts and distributes heat well. Do not let the skillet get too hot before you start. It is best to gradually build up to the high heat so you don't scorch and burn the product as soon as you put it in.
  4. Add oil to the skillet and heat it up until you see small ripples on the surface. Do not bring to a boil.
  5. Once the oil is warmed, add your all-purpose flour and begin stirring to mix well to remove lumps. (Be mindful of your heat level, we don't want it too hot or it could burn it.)
  6. Find the consistency and coloring that you prefer and then drain it into a container for storage or use.

How long is roux good for?

Roux will keep indefinitely when stored in the refrigerator or freezer in an airtight container. Roux made with vegetable oil can be stored at room temperature for several weeks, but roux made with butter or fat should always be refrigerated. Source: