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That's a pretty good dark roux....good flavor.

My SuperWalmart carries no less than SIX different kinds of roux-in-a-jar. Light, dark, extra dark, different brands, even a brand of oilless browned flour roux. Pretty cool....

I don't know if I'd use it for gumbo, but I like to keep a jar of dark roux on hand to thicken roast beef gravy.

I buy Savoie's and keep it in the fridge to use as needed. If I am making gumbo, I usually make my own but its good to have on hand. You can add it if you need to thicken a gumbo too.

I like Tony Chachere's dry roux powder. Just add water and save a hour.

I make my roux in the microwave if I'm in a hurry. It takes about 5 minutes, doesn't make the house smell like roux for a couple days (I'm not a fan of the lingering roux smell the next day), you only make what you need, and it works great if you're adding it to a simmering pot.

I've made a very dark sausage/andouille gumbo with it several times and it comes out excellent.

EatinAintCheatin wrote:I make my roux in the microwave if I'm in a hurry. It takes about 5 minutes, doesn't make the house smell like roux for a couple days (I'm not a fan of the lingering roux smell the next day), you only make what you need, and it works great if you're adding it to a simmering pot.

I've made a very dark sausage/andouille gumbo with it several times and it comes out excellent.

So...spill it....How do you do it? I'm not a fan of the smell either-it actually makes me not want to eat the gumbo! Especially when I'm at work two days later and my purse still smells like roux.

RouxTheDay wrote: Especially when I'm at work two days later and my purse still smells like roux.

Uhhhhh, I don't think that's your purse that smells like roux.

RouxTheDay wrote:So...spill it....How do you do it? I'm not a fan of the smell either-it actually makes me not want to eat the gumbo! Especially when I'm at work two days later and my purse still smells like roux.

Measure out equal parts of flour and oil, by weight, into a pyrex container (I use a 3 cup measuring cup. I don't really measure, just add oil until the viscosity is like...say between cane syrup and jelly). It's important that you don't fill the container more than half way because the mixture will bubble up as the moisture in the flour evaporates.

Stir the flour/oil until all the lumps are smooth and you have a consistent viscosity. Put in the microwave for 2 minutes. Remove (you will need to use a heavy oven mit eventually because the container will get very hot) and stir with a METAL fork to distribute the heat. Put back in the microwave for another minute, remove, stir, repeat until the color is one shade below what you want. It will continue to darken after taking it out.

I usually add it to the simmering stock while the roux is still super hot. Be careful because it will sizzle as you SLOWLY spoon it in.

Microwave note: If you have a rack, remove it. The container will get very hot and it's better to keep it away from the top of the microwave.

I have never burned a roux like this and have had some very dark chocolate color before.

The disadvantage of doing it this way (if it really is) is that you can't sautee the trinity in the roux. But I honestly can't find any difference.