Roux is the basis of many beloved Louisiana Creole and Cajun dishes, such as gumbo and jambalaya as well as southern comfort foods like casseroles and soups. Roux ranges from white to dark brown based on the cooking time. While the process can be lengthy, many will attest the end product is worth it!  Take a look at our step-by-step guide and quick video to jumpstart your culinary journey.

Coconuts Bar and Grill Gumbo
Gumbo from Coconuts Grill in DeQuincy, LA
  1. Tools You'll Need
  2. Ingredients
  3. Instructions
  4. Shelf Life

Tools You'll Need

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

Ingredients

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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)

Instructions

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  1. Determine the amount of roux you'll need
    • 3 ounces/6 tablespoons of roux per quart of liquid will thicken a sauce to a thin or light consistency.
    • 4 ounces/8 tablespoons of roux per quart = medium body sauce.
    • 5 ounces/10 tablespoons of roux per quart = thick sauce.
    • 6 ounces/12 tablespoons of roux per quart = heavy gravy.
  2. Heat your cast iron skillet or pot on the stove over medium heat. While the cast iron conducts and distributes heat well other pots can still be used. Don't let the skillet get too hot before starting. Gradually increase the heat to avoid scorching the roux.
  3. Add oil to the skillet and allow it to warm without bringing it to a boil.
  4. Once the oil is warmed, gradually add the all-purpose flour and continue to stir removing all lumps.
  5. Continue to stir while monitoring heat to avoid scorching the roux until it reaches the desired consistency and color.
    • Roux can be white, blond, brown, or dark brown. Your meal determines which roux you'll need.
  6. Add ingredients for your soup, stew, or gravy or store the product in an air tight container.

Shelf Life

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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. Roux made with butter or fat should always be refrigerated. For a visual, enjoy the step-by-step video from Chef Kevin Thompson.

Source: All Recipes

Making A Roux 101

Now that you know how to make a roux, you're ready to try some Cajun and Creole recipes! Take a look at our gumbo guide for more instructions and a fun how-to video with Chef Scott Landry. Still not ready to jump into the kitchen? Book a gumbo class at the Golden Doors Event Center and let Chef Carolyn walk you through the process or enjoy a delicious roux-based dish from a local restaurant in Southwest Louisiana.