Louisiana Gumbo Roux
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
3 quarts
ingredients
- 236.59 ml all-purpose flour
- 118.29 ml cooking oil
- 4.92 ml salt
- 2.46 ml black pepper
- 0.25 ml red cayenne pepper
- 1 small onion, finely chopped
- 1 bunch green onion, chopped
- fresh parsley, finely chopped
- 2.46 ml white vinegar
directions
- 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.
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