Dark Chocolate Gumbo Roux Recipe (with Video)

Preparing the Roux
1. Begin by warming the oil over medium heat, then gradually add the flour.
2. It’s important not to use high heat for this step.
3. After a few minutes, you’ll notice the mixture taking on a golden hue.
4. This stage is known as a blonde roux, but please note that it’s not suitable for gumbo.
5. Turn the heat down to medium-low or low and keep stirring continuously during this process, and you’ll start to notice a delightful nutty aroma as the flour cooks.
6. As the roux continues to cook, it will transition from blonde to a caramel color, and finally to a rich milk chocolate brown.
7. The key is to maintain constant stirring.
8. It’s crucial to emphasize that a well-prepared gumbo relies on a dark brown roux, one that’s taken very close to the point where you might fear the flour could burn.
9. If you’re concerned about accidentally burning the roux, and you’d rather err on the side of caution, you can reduce the heat and proceed carefully.
10. Keep stirring to prevent the flour from sticking to the pan and scorching.
11. However, it will take a few minutes longer.
12. When you reach the stage where the roux is a deep brown color and exudes a delightful nutty fragrance, you’ve successfully prepared it.
13. If, at any point, you notice black specks in the roux, it turns completely black, or you detect a burnt odor, unfortunately, you’ll need to start the roux over, as a burnt roux cannot be salvaged.
14. Some describe the finished roux as having a texture similar to peanut butter, though in my experience, homemade roux tends to be slightly thinner.
15. Keep in mind that it will thicken when refrigerated.
16. In contrast, store-bought roux typically has a thicker consistency and may have an excess of oil on the surface.