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).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mokgosi Solutions
[email protected]I've been experimenting with different dark roux recipes for years, and this one is by far the best. It's the perfect balance of dark and flavorful, and it doesn't have any of the bitterness that I've experienced with other recipes.
Sohan Miya
[email protected]I love that this recipe doesn't require any special ingredients or equipment. It's so simple to make.
liaquat soomro
[email protected]My étouffée turned out amazing thanks to this dark roux. It had the perfect consistency and flavor.
Dead meme
[email protected]I was a bit intimidated to make dark roux at first, but this recipe made it so easy. I'm so glad I tried it because it really does make a difference in the flavor of my dishes.
Dominique Alexander
[email protected]5 stars!
Rafan Safi
[email protected]This dark roux recipe is a must-have for any home cook. It's easy to make, adds amazing flavor to dishes, and can be used in a variety of recipes.
Moazam Farooq
[email protected]I used this dark roux to make gumbo, and it was the best gumbo I've ever had. The roux added a deep, rich flavor that made the gumbo incredibly flavorful and satisfying.
Amanda Boniface
[email protected]I've been making dark roux for years, but I've never had one turn out as dark and flavorful as this one. I'm definitely going to be using this recipe from now on.
Jessica Borras
[email protected]This recipe is a lifesaver. I used to struggle to make a dark roux, but this recipe makes it foolproof. Thanks!
Ezy Augustine
[email protected]This dark roux recipe is a game-changer! It adds a deep, rich flavor to my dishes that I never thought possible. I love using it in gumbo, étouffée, and sauces. It's also incredibly easy to make, which is a huge bonus.