How to Make the Base Rue for Gumbo

To make a large pot of gumbo, you’ll need a lot of rue. You can always store the leftover in the freezer for the next batch!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 large non-stick skillet
• 1 large plastic spoon
• Flour
• Canola or vegetable oil

1. Put skillet on stove, and turn burner on medium heat.

2. Start the process by adding spoonfuls of oil to the pan, counting each spoonful as you go. Fill the pan with spoonfuls until there is at least a quarter inch of oil in the pan.

3. For each spoonful of oil, add a spoonful of flour. After each spoonful of flour, stir it into the oil completely until there are little or no lumps.

4. Once the flour is added, you must keep stirring the mixture and blending the flour and oil together.

5. This is a long process, as you are cooking the flour. The darker the mixture, the darker your gumbo, and the more flavor it will have. You want to cook the rue until it is a deep medium to dark brown, being very careful not to burn it.

6. This is the start of your gumbo--your base--it flavors, thickens and is the beginning of a beautiful bowl of soup!!

7. Store for later (freezer is best) or use the rue right away for your Gumbo or soup.

Tips & Warnings

• The mixture should be thick, but able to be stirred.
• Oil will separate, just keep blending and browning.
• Use caution when eating gumbo, it’s highly addictive!
• File’ is a beautiful flavor treat to add to your finished gumbo or, while cooking, it also thickens the soup if you prefer thicker gumbo.

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[GilinAtlanta]

on 2/25/2009 This is exactly what I needed! Thanks. Good, concise article!