Roux Oven Method Recipes

OVEN-COOKED DARK ROUX

Steps:

• Preheat the oven to 350 F.
• In a heavy iron skillet or Dutch oven, combine the flour and oil; whisk until the mixture is smooth and lump free.
• Place the pan with the roux in the oven for approximately 2 to 2 1/2 hours, stirring it thoroughly every 20 minutes until the roux is the desired color: light, medium, or dark.

CAJUN BAKED ROUX

Steps:

• Thoroughly mix together the flour and the oil in a heavy Dutch oven.
• Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
• Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
• When it is cool, store in jars in the refrigerator for future use.

OVEN MADE ROUX

Steps:

• There are a several different ways to make a roux in the oven.....Combine a mixture of flour and oil in a heavy aluminum roaster. Place the mixture in the oven at 350 for about 2 hours stirring every 30 to 40 minutes. I be like'n 2 cups flour to every one cup of oil for this here method. My choice is any brand Canola oil or Grapeseed oil.....~ or ~You can put the desired amount of flour on a baking sheet and bake it at 350 for about 25 to 60 minutes. You could use the browned flour as is or add oil and make a paste.....~ or ~Simply distribute 2 - 6 cups of flour evenly over the dry bottom of a big iron skillet or heavy Dutch oven and put it in a 400 degree oven for about an hour. Stir it about every 15 minutes or so to brown evenly. Let cool and store in glass jar.....To Use: Mix equal parts dry roux and water till smooth. Add to gumbo, soups, and gravies for thickening. Perfect! And you haven't used any grease at all.You may also add an equal portion of dry roux to heated oil in a skillet (no need to brown).Note that cooking times are approximate you may have to cook the roux a little longer to get the desired color. The closer you get to the end of cooking time the more often you may need to stir. Browning the flour gives you the depth of flavor that you achieve in the classic dark roux, with a much simpler method. You can prepare the oven-baked roux while you chop the vegetables for a gumbo, stew or etouffee. Oven roux as most rouxs can be made and stored in a jar for future use.

ROUX FOR CAJUN DISHES THE EASY, FAT-FREE WAY

Steps:

• Preheat your oven to 400F.
• Place flour and spread evenly in a large diameter cast iron skillet or other oven-safe, heavy pan
• Place in the center of the preheated oven.
• Bake for 60 to 70 minutes stirring every 15 minutes at first (I use a wisk or flat spatula).
• After color develops on the flour, stir every 10 minutes or more often if near the end of the cook.
• For a dark roux, the flour will be a dar tan. To judge color as you would with an oil-based roux, place a very small amount of browned flour in a few drops of water and press with the back of a spoon. The sample will be the color of the roux when added to a dish and for the time given will be a mahogony color.