To me a "dry roux" is a mix of equal parts flour and butter in the freezer or refrig, to be mixed into a liquid for thickening.

It sounds odd as a roux is equal quantity flour and butter, where the butter is melted, the flour added and cooked for around 5 minutes for a roux blanc.

A beurre manié is equal quantities butter and flour where the flour is worked into the softened butter but it isn't coooked.

I'm trying to see how you could have a dry roux. Interesting one to follow.

I googled and found basically burned flour used in gumbo. https://www.americastestkitchen.com/articles/3057-how-to-make-dry-roux-for-gumbo

You won't get the buttery flavour but perhaps it won't affect your recipe.

I've used toasted flour in some dishes, but as toasted flour. I don't think it's a good idea for gumbo. As Islay said, you don't get the transformed butter. Making a white roux, as Islay also said, takes minutes, though if you often use a bit of brown or dark roux, I can see making a lot and keeping some in the freezer. You could certainly do that for your holiday cooking! I wouldn't mess up traditional holiday foods with something untried, like toasted flour.

I’m trying to think what holiday food needs a roux. The gravy for roast meats needs to be made in the pan drippings, so premade roux wouldn’t be any help. What foods are you thinking of?

I’ll be the iconoclast here. I can’t make roux for the life of me. I’ve tried ever tip and trick known to mankind. I’ve finally given up trying. Now I use Tony Chacere’s Roux Mix. It is a dry mix that has to be mixed with broth or water.

I discovered oven roux a few years ago and it's the only way I make it now. I'm talking about a dark roux, like for gumbo. I also discovered that I can keep it in the fridge for a few days, breaking up the process of making gumbo.

Bbstx, my friend, might I suggest that what you needed was more patience? The idea of dark roux mix is phenominal! Does it have the butter in it?

Thank you all. The Test Kitchen’s article sounds like what I read, but in more depth. The author I read used their’s more as an emergancy add-in when the gravy/soup/whatever was too thin at the end. I have had this problem and had to make a butter roux again to add-in so the flour gets cooked… maillard reaction. I got the impression that my author didn’t let the baked flour get too brown and so was able to sprinkle it in as needed at the end and it wouldn’t clump... or leave a ”raw flour” taste.

bbstx, I don’t think I’ve ever seen this on our shelves. Perhaps I’d better look closer.

I'm sorry, roux is a no brainer, just time consuming. Oil, or butter, in equal amounts. I like oil. I really like bacon drippings, grease to us old timers. Heat oil and add flour. Stir constantly with a whisk on medium low. Make a circle and figure 8's. It will take 15 to 20 minutes, maybe 30. Don't rush. no salt, pepper or other seasonings. They come later. When the roux looks like a dirty copper penney, it is good. Don't rush and don't burn. Black is bad. A very, very dark chocolate brown is what you want. I usually sit on a stool by the stove.

Beurre manié is really useful stuff to have handy in the freezer if you find something isn't thick enough. Here, we often use cornflour to thicken. Not a replacement for a roux at all but useful!

Trust me, in the south, making a roux for gumbo is mandatory. I know it takes time and patience. I have tried every method I could find. I know using a ”boxed” roux mix is anathema to most of you, but it works for me and my gumbo is in high demand.

Beurre manie is one of my favorite things to use for thickening! I had no idea I could make it ahead and freeze it.

I just cannot wrap my head around roux boxes or shortcuts It is so easy and cheap Why???

Sherry, dry roux is very common in Louisiana. Savoie's, Kary's, Tony Chachere's, Ragin' Cajun, etc. all make it. Some people don't want to take the time to bake flour or stir a pot of oil and flour. Nothing wrong with that.

The idea of dark roux mix is phenominal! Does it have the butter in it?

There is no fat in a dry roux.

I’ve honestly never had any trouble making a classic fat/flour roux and it doesn’t take 15 to 20 minutes. Maybe 5 tops. If it’s for gravy it’s coloured by the roasting juices. If it’s for a white sauce, ie béchamel, it shouldn’t colour at all.

I've honestly never had any trouble making a classic fat/flour roux and it doesn’t take 15 to 20 minutes.

It does if you're making it for gumbo.

Roux for gumbo takes 45 minutes to an hour. The color should be that of a piece of dark chocolate but not burned.

Floral, what's being discussed, mostly, is a very dark brown roux as one would use in traditional gumbo, which is originally a West African okra stew which caught hold in Louisiana and was influenced by the native and European cultures and ingredients as well. As Sherry said, a very dark chocolate brown.

The instant that Bbstx posted has these ingredients: Enriched Flour (Wheat Flour Bleached, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Hydrolyzed Soy Protein, Caramel Color (Contains Sulfites), Silicon Dioxide (Anti-Caking Agent), Salt, Dried Red Pepper, Black Pepper, Chili Powder (Chili Pepper, Salt, Cumin, Oregano, Garlic), Dehydrated Garlic. I loved the idea, but I'm miffed that it has so much coloring in it. I thought it would be toasted.

The white or blond roux that you're talking about is a standard sauce base for cooking but totally different exactly because it isn't browned to a faretheewell.

Judi, I was asking about the instant in a box. Now that I'm at my computer, I looked it up, as above. It doesn't have the butter but does have flavor and color enhancers and anti-caking ingredients.

Judi, I was asking about the instant in a box. Now that I'm at my computer, I looked it up, as above. It doesn't have the butter but does have flavor and color enhancers and anti-caking ingredients.

Other brands don't have all those additions.

I prefer toasting all purpose flour in the oven. Almost as easy as opening a jar.

I do toast flour. :) I have a little box of it leftover in my spice cabinet just now. :) But I appreciate Bbstx's way of doing things. :) I've only made gumbo a couple of times, but there are other things brown or dark roux are good for, and I like the idea of freezing some. :)

Throws up hands! Cannot understand using fake. But to each their own , I guess.

Sherry, it's not fake, it just doesn't have all that oil. It's a much healthier version with all the flavor of the original.

I don't know where you live, but this has become very popular in Louisiana where there's no shortage of gumbo made.

https://www.theadvocate.com/baton_rouge/entertainment_life/food/article_58fe5a7e-53c6-5429-b8b0-830228650329.html

https://www.catholicfoodie.com/how-to-make-a-dry-roux-in-the-oven/

Besides making this ”dry” could I make this ”roux” with butter, chicken fat, etc. and then freeze it to use as needed? Maybe I could make some of each.

Thanks for to explantaion of ’roux’. I won’t be making one of those any time soon.

I don't think it's very accurate to call it roux of itself. But calling it browned flour for making a dark roux would be accurate. I get the application, it can be handy to have the browned flour already done. Also might be easier for some folks to use if they have difficulty with making a good tasting dark roux.

Judi, I did say to each their own, but to me it may be brown, but it is not roux. Not that it matters, but I am from south Alabama, about 15 minutes from the Louisiana line.

My grandmother made the best Gumbo and I make it just like she did. We also enjoyed shrimp, oysters, oysters dressing and stuffed crabs.

I do like a good gumbo, but haven’t had one in years. I guess I’d better go southeast to get one. 😉

Grandma Fitch's Gumbo

I cup bacon drippings or vegetable oil (I prefer bacon drippings)

1 cup plain flour

2 large onions , chopped

2 stalks celery, chopped

1 large bell pepper, chopped

6 cloves garlic, minced

1 gallon water

4 cups sliced okra, can use frozen

2 petite diced tomatoes, 40oz (can used fresh if available)

2 tablespoons salt ( I use less)

1 teaspoon red pepper

Black pepper to taste

1 teaspoon dried basil

1 teaspoon dried thyme

2 bay leaves

1/2 cup chopped parsley

1 pound crabmeat, picked for shells

2 pounds small to medium shrimp, peeled and deveined

Hot cooked rice

Gumbo file

Combine oil and flour in Dutch oven over medium heat, cook stirring constantly, until roux is the color of a copper penny, about 10-15minutes. Add onion, celery, bell pepper, and garlic to roux. Cook, stirring constantly until vegetables are tender. Do not let roux burn, reduce heat if needed. Gradually add water, a little at a time. Add okra, tomatoes and spices. Bring to a boil, reduce heat and simmer, stirring occasionally, for 1 at least 1 to 1 1/2 hours. Add water if needed. Stir in seafood and simmer for 10 minutes. serve over hot rice. Add file to bowl if wanted.

You can use chicken stock for extra flavor instead of part of the water.

It is labor intensive at first, but then nothing much needs doing until ready to eat.

I am from south Alabama, about 15 minutes from the Louisiana line.

I'm guessing you meant Mississippi. Louisiana would be a little further.

I have copied your recipe. Thank you! I can’t wait to try it.