How to Make Authentic South Louisiana Gumbo Roux (pronounced "roo")

If you love gumbo, you are certainly not alone! There are as many different types of gumbo flavor as there are cooks that make it - no two are alike. Being from South Louisiana (south of New Orleans), I'll teach you how to make the base for gumbo - called a Roux. It's ALL about the roux!

Difficulty: Moderately Challenging

Instructions

Things You'll Need:

• deep skillet
• flour
• canola or corn oil
• salt
• pepper
• diced white onion (medium)
• time and patience

1. 

   First, assemble all of your ingredients so they are close to you - within reach. Once you begin, you cannot leave it alone! It must be tended to constantly until it is finished. While these steps don't go into making the gumbo soup-part, we are going to make the all-important base. Make sure you have the time to stick with this until the roux is finished.

2. 

   Place skillet on medium-low heat, adding approximately 1/2 cup of oil. Let the oil get warm before starting to add ingredients. Add a 1/2 teaspoon of pepper, and 1/4 teaspoon of salt to the oil. The oil will 'fry' the pepper flakes, don't worry!

3. 

   Next, you want to begin adding flour. You are going to add it by sprinkling it into the oil, using your spatula to smash any lumps and keep smoothing the mixture. If it begins to brown the flour too quickly, turn the heat down. Add flour until you can drag your spatula across the bottom of the skillet through the mixture and it slowly fills in the path of your spatula. This is a good consistency to work with, and a great beginning. This takes time, and a lot of flour (though I wouldn't be so silly as to tell you exactly how much - it may vary)...so be patient and keep adding until you get where you want to be - stirring CONSTANTLY.

4. 
   approximate color

   Now, THIS is the tricky part. You are stirring a lightly seasoned oil and flour mixture. You wonder when you can stop. You may even get bored. But the end result is worth it - stick with it! Keep stirring, keep cooking - until your roux is very *near* burned. By all means - don't burn it...but you are going to want this to get to a dark rich golden brown, likely darker than you are normally comfortable with. As you NEAR this color, proceed to the next, and last, step.

5. 

   Your roux is nearly done! Now you are going to add your finely chopped (but not minced) white onion - to taste. I normally use about half of a medium white or yellow onion. These will carmelize quickly - and please be careful as they will pop as their water content mixes with the oil-based mixture. Once the onions are carmelized or the mixture reaches the perfect color - whichever comes first - remove the roux from the burner immediately. You're ready to transfer it to begin gumbo!

Tips & Warnings

• Roux is very dynamic - always plan to make more than you need. You do not want to be stuck with a bland gumbo and find yourself making another roux after the fact.
• Don't use vidalia onion, you don't want any sweetness to the roux.
• You MUST stir constantly...it may take some time, so a chair or stool nearby may be prudent
• When you add the onion, do so carefully as the mixture will begin to pop. If it pops too violently, remove from heat and cover immediately.