Dark roux

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

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

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

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.

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A post dedicated to How to make a roux. From a light white roux, a blonde roux, to a dark roux. How to cook and what you would use it for. This form of cooking was brought to the Creole and Cajuns by the French.

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.

Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.

If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking. So important, that for your convenience, we developed a jarred product we call Rox’s Roux–the deepest, darkest, and richest commercially available roux. This product will add consistency and quality to any Cajun... Read More »

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