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Dry Roux for Gumbo or Stew

How to make the dry roux so that you can make the gumbo!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Main Course
Cuisine: American


  • ½ cup all purpose flour


  • Preheat oven to 400 degrees. Turn your vent on HIGH. I said it was easy, I didn't say it wasn't roux-smelly
  • Line a baking sheet with foil and spread flour on the baking sheet as evenly as possible
  • Once oven has preheated, add flour in the oven and every 10 minutes STIR the roux
  • Stirring the roux - I push all the outsides to the middle and then gently mix so that it's combined and then spread out again. If you do NOT do this, the flour on the outside will burn.
  • Cook for 50 minutes or until a beautiful milk chocolate color. (I recommend holding a piece of chocolate next to your flour, yes really)
  • Let cool for 10 minutes and then transfer to an airtight container (I like using a glass jar) or make your gumbo with ½ of the flour!!