Dark Roux Recipes
DARK ROUX
Use this to make Shrimp and Crab Gumbo.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Place rack in center of oven. Heat oven to 325 degrees. On the stovetop, melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Continue to whisk until light brown, 10 to 12 minutes.
- Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if pan is not cast iron).
DARK ROUX RECIPE
Want to make your own gumbo or meatball stew but don't know how to make a roux? Well, I'm about to show you how to make a roux! Believe me, its easier than you think, so go ahead and get your Cajun on!
Provided by Flavor FunFun
Categories Dinner
Time 37m
Number Of Ingredients 7
Steps:
- Center your heavy bottom pot on the burner then pour the oil in it. A heavy bottom pot typically has a thicker bottom than its sides. A thicker bottom helps distribute the heat evenly which is important when making a roux. Turn the burner to medium high (#8 of a 1-10 dial) and heat the oil for 3-4 minutes. You'll know the oil is hot enough if you sprinkle a pinch of flour into the oil and it sizzles. Be careful when working with hot oil because it can splash on you and burn you.
- Carefully shake the flour into the oil. Then, whisk until the flour has dissolved. The oil will bubble a bit, but, no worries it's supposed to do that.
- Use a wooden spoon and stir, stir, stir. A wooden spoon isn't as noisy as a metal spoon. Trust me, after stirring the pot for 25 minutes you'll be glad you used a wooden spoon. Keep stirring and make sure you reach everywhere in the pot or you'll end up with burnt pieces. Burnt roux can't be fixed and will have to be thrown out. And, you'll have to start all over. I'm not kidding, don't check your phone or even think about a potty break right now! After about 6 minutes of constant stirring, the roux will be a blonde color. After about 11 minutes the roux will darken to a caramel color. It'll start to smell toasty and nutty. You might think it smells burnt but it's not as long as you keep stirring. As people say back home, we're makin it stank!! That just means it's smelling good in here!
- As soon as the roux is a caramel color, turn the stove off. Then, using your pot holders, grab the pot and set it on a trivet or a stack of towels on the counter. The pot is still going to be very hot and it'll keep cooking the roux. So, you have to keep stirring for another 13-15 minutes until it's the dark chocolate color we're going for. You'll know when the roux is done when it no longer wants to stick to the bottom of the pot. Also, when you slide your wooden spoon through it the roux will be liquidy. C'est finis! Use your roux immediately or store it for later. And, remember, I know you're busy so I want you to get it right the first time. So leave your questions in the comment section!
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