LOUISIANA GUMBO ROUX

facebook share image   twitter share image   pinterest share image   E-Mail share image



Louisiana Gumbo Roux image

Gumbo roux recipe shared with me years ago by a cajun coworker. He didn't give me the measurements on the flour or oil & I haven't made this in years so you might have to tweak the recipe a bit. I thought I had lost the recipe and was very excited to find it today! :)

Provided by ncflynns

Categories     Sauces

Time 25m

Yield 3 quarts

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup cooking oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch red cayenne pepper
1 small onion, finely chopped
1 bunch green onion, chopped
fresh parsley, finely chopped
1/2 teaspoon white vinegar

Steps:

  • Mix all purpose flour and cooking oil to a peanut butter consistency.
  • Spread about 3/4" thick in a baking dish.
  • Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
  • When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
  • Add all remaining ingredients and your roux is complete!
  • Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.

Nutrition Facts : Calories 496.8, Fat 36.9, SaturatedFat 4.8, Sodium 783.3, Carbohydrate 37.4, Fiber 2.6, Sugar 2.1, Protein 5.3

There are no comments yet!