Making the Roux for your Gumbo.

Roux is the base for many southern dishes. Used in Gumbo, it will determine the richness of your Gumbo by binding all the flavors together. Never use a Roux that has burned, no matter how slightly. This burned flavor will be amplified by the Roux and you will have wasted all the great ingredients that go into the Gumbo. Better to start over again.

Use the pot you plan to make your Gumbo in. Ideally it will be a heavy stock pot. Have pot holders handy.You will need one cup oil* to one cup flour. Add the flour to the hot oil*, being careful not to get burned since the oil* may splatter slightly as you add the flour. Over a medium to high heat stir briskly with a metal whisk or cooking spoon.

Choosing how high to bring the heat depends on your Roux making skill. When first making Roux's start with the heat at medium to slightly higher. I find that rapidly moving the pot back and forth over the flame, as I rapidly whisk the Roux, keeps the Roux from settling and adhering to the bottom of the pot. You will need the potholders to keep to do this or you might burn your fingers. The longer you cook the Roux, the darker it will become.

As the Roux begins to darken it will take on a nutty scent. If you are in a hurry you can stop developing the Roux when it is a medium caramel color. This stage of Roux is considered to be a New Orleans-type Roux. The flavor is not as fully defined. If you prefer a more Cajun style Roux keep cooking until the Roux becomes dark reddish-brown. Think of the color Mahogany. When it reaches the right color immediately add the vegetables so stop the Roux from developing further. It is possible to over-cook a Roux without burning it. When this happens it takes on a bitter taste.

*Oil; vegetable oil is usually used. But you can use butter, lard, shortening or bacon fat that is strained.