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).
HOW TO ROUX
Provided by Food Network
Time 2h5m
Yield 4 1/2 cup roux
Number Of Ingredients 2
Steps:
- Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
- For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.
- For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.
- For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo.
MICROWAVE ROUX
This is the only method I've used for making roux for over 20 years! It's very quick and has always given me a perfect dark brown roux. I usually will just make the flour and oil part (in whatever proportions my recipe calls for) in the microwave and finish with the addition of the other vegetables and ingredients in a big pot on the stove. It's originally from a cookbook called "Tout de Suite a la Microwave" by Jean K. Durkee.
Provided by Leslie in Texas
Categories Gumbo
Time 32m
Yield 4 cups roux
Number Of Ingredients 9
Steps:
- Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
- Microwave uncovered on high for 6-7 minutes.
- Stir at 6 minutes with a wooden spoon--roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews.
- The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.
- When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.
- Stir and return to microwave.
- Sauté on high for 2 minutes.
- You should now have about 3 3/4 cup of roux.
- If any oil has risen to the top, you can pour this off.
- Slowly, add enough hot water to bring the roux to the 4 cup mark.
- Stir and you will have a smooth, dark roux in only 12 minutes!
- Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!
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4.5/5 (2)Total Time 30 minsEstimated Reading Time 6 mins
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4.5/5 (2)Total Time 30 minsEstimated Reading Time 6 mins
- Take a pot with a thick bottom, you'll be heating this up to quite high temperatures so you want it to be able to handle it. I prefer using a pot, versus a frying pan to avoid any possible splattering. Also, you'll probably want to add the other ingredients for your dish, gumbo for instance, so make sure it's large enough. Also, make sure the pot is clean and doesn't have left over meat pieces or onions for instance, these will increase the risk of burning your roux.
- Turn the heat up to medium/high and start heating it. Don't walk away and keep stirring gently, especially towards the end since else you might risk burning it!
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A roux is a mixture of flour and fat, that after being slowly cooked over low hear, is used to thicken mixtures such as soups and sauces. There are 3 classic roux: white, blond and brown (dark). The color and flavor is determined by the length of time they are cooked. White and blond roux are made with butter and traditionally flavor white sauces or light soups. Dark roux …
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DARK ROUX | CHEFTALK
For dark roux forget about butter and use oil. If it smells burnt you should throw it out and start again. Some tricks to unattended dark roux are browning the flour in the oven, or taking your vegetables and cooking them separately til they're almost black. The darker the roux the less the thickening power.
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Dark Roux. A dark roux is most often used to thicken rich, deeply flavored gumbos and etouffée. Yield: About 1 1/2 cups. Ingredients. 1/2 cup oil; 1 cup flour; Directions. In a heavy-bottom saucepan, heat oil over medium heat until very hot. Whisk in the flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly …
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LOUISIANA DARK ROUX - BETTER HOMES & GARDENS
In the 1960s and ‘70s in Mallet, there was only one roux made—dark roux, according to Parish. It’s still the only kind she makes. When the roux reaches the perfect color, it’s time to throw in the holy trinity of diced onions, bell peppers and celery, the base of many Louisiana recipes. Onions first, the rest a couple of minutes later, Parish says. This will stop the roux from browning ...
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Dark roux is considered to be right when it is at the stage just prior to burning. It takes on a deep mahogany color and a unique scent that is reminiscent of roasted nuts. But getting to the dark roux stage is tricky and requires much practice. Many a roux has been brought too far resulting in a pot full of black bits and putrid smoke filling the room. It’s an …
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A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux. In Hungary, roux is almost always made with paprika and is the basis of several dishes, including főzelék (vegetable stew) and soups. It may also be prepared with onions and garlic. Cretan staka. A dish of staka served as part of a meze, …
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Kary's Dark Roux 16oz. Kary's Original Roux is a basic roux made by browning flour slowly until it is a rich chocolate brown. It can be used in many Cajun and Creole dishes such as gumbos, stews, and etouffees. Unit Size: 16oz. Ingredients: Wheat Flour, Malted Barley Flour (niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, And Folic Acid ...
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Food Products, Restaurants Regular hours. Wed - Fri: 10:00 am - 2:00 pm Sat - Sun: 9:00 am - 2:00 pm. Additional info. Attire: Casual Bike Parking: Yes Wi-Fi: Free Parking: Lot, Private Wheelchair Accessible: Yes Takes Reservations: Yes Outdoor Seating: Yes Pets Allowed: Yes. How to contact Dark Roux: +1 (337) 504-2346 3524 Kaliste Saloom Rd ...
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Roux for gumbo - A dark roux is the starting point of Cajun and Creole cooking. The roux sauce acts both as a seasoning and a thickener. You can not make an authentic rich tasting Gumbo recipe without a great Roux that looks dark brown or chocolate color. Fortunately Savoie's makes a roux in a jar. Taking all the hard work out of preparing a seafood gumbo.
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Dark Roux Is it feasible to add one or two spices to flour when you initially start your roux to give it more depth of flavor or is it better to just add them in with the aromatics? I am planning on making a dark roux, and can make it in about 20 mins but the idea of slowly cooking one or two spices in the butter for a good 45 minutes with the roux sounds enticing.
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A dark roux is the secret ingredient to a good gumbo, etouffee, and tomato gravy. Its that “spice” you cannot place. Its toasty bitterness acts in a similar way to dark chocolate in a good mole sauce. A dark roux can take up to an hour of near-constant stirring. You can make a roux in the pot you are using to make gumbo and then add your cajun mirepoix (onion, celery, …
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Dark Roux’s Louisiana- and Southern-inspired menu changes often. The restaurant has also traveled beyond regional cuisine to host monthly pop-up events with menus that hail from beyond these horizons. “With the pop-ups, we like doing different cuisines. We’re always looking for ways to learn,” Bourgeois said. “Once a month, we select the food of a different nationality …
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Roux can be kept in the refrigerator for two months, or in the freezer for six months. If freezing the roux, freeze it in small 1/2 or 1-cup containers. Or place 1 tablespoon of the roux in each section of an ice cube tray and, when firm, transfer to a freezer bag. When a recipe calls for 1/2 cup roux, pop out 8 cubes (8 tablespoons, or 1/2 cup ...
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A dark roux—a flavorful thickener made by cooking fat with flour—is the foundation of most Louisiana gumbos.The keys to making it well? Constant stirring, even heat, and patience.
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Because there is a fine line between making a dark roux and a burnt mess. If you notice even 1 speck of black rise to the top of the pot when stirring, your roux is burnt and ruined and you must start over. Alright, back to the roux. About 30 minutes to go. Keep Stirring. You cannot for 1 second stop stirring. For about 10-12 minutes, you may notice a stall in the turning of the color. …
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Food and Drink. Return • Jump to ... Cook, whisking constantly, until roux is dark red-brown to black, about 3 1/2 to 4 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, …
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Dark roux has more flavor, a wonderful roasted nutty flavor, but tends to have less thickening power. Preparation of a roux is dependent on cooking time; the longer you cook, the darker the roux. A blond roux will only take four or five minutes; a dark roux up to 20 or 25 minutes at high heat, or up to an hour at low heat. Roux must be stirred constantly to avoid burning. …
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Dark Roux is on another level. If you are looking for an excellent dining experience this is the place to be. Top notch! For more on their regular menu at Dark Roux visit my website and search for Dark Roux. Dark Roux is located at 3524 Kaliste Saloom Rd Suite 101, Lafayette, LA 337-504-2346. The hours of operation are Monday – Sunday 4:30 pm ...
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Our team at Dark Roux. led by Chef Ryan Trahan, General Manager Aaron Brinkman, and Mixologist Paige Tait strives to provide its patrons with creative, simple southern foods and beverages that are carefully crafted and thoughtfully presented in a modern Acadian style setting. We draw inspiration from classic European/French traditions and refinement, Southern culture, …
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Dark roux should start out thick and grainy for the first several minutes then thin out to a consistency of melted chocolate as it gets closer to it ideal color and consistency. Once you throw in the trinity it’ll sizzle wildly for a minute or two then become a bit more thick. The thing you need to remember is that the roux in gumbo is more for a base and less as a thickening agent. The ...
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