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Dry Roux - What a game changer

2,930 Views | 23 Replies | Last: 8 days ago by AlaskanAg99
Sooner Born
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8:21p, 2/15/26
Why didn't I try this years ago when I read about it on here?!

Made a chicken and sausage gumbo tonight. Toasted the flour in a skillet in a 400* oven for an hour, stirring every 15 mins. Created a "roux" rehydrating it in a pot or simmering stock then added it to the pot of sauted veggies and meat. It turned a lot darker once the flour hit the simmering liquid.

Didn't miss the cup of oil one bit and feel a lot better after the meal! Easier to make, less chance of burning and much healthier....I should have been doing this years ago
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GAC06
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10:27p, 2/15/26
AG
It really is a much better way
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Morbo the Annihilator
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8:11a, 2/16/26
AG
Yep. I'll never go back to the traditional method.
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Backyard Gator
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11:49p, 2/16/26
In the Tasting History video, he uses a browned flour. I don't see why people are so dogmatic about it, except for ego and an attempt to claim 'authenticity'.
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Sean Mercer
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5:03p, 2/17/26
Since roux, by definition, is flour and "fat" you are not creating a roux. Just a very tasty sauce.
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RM76
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6:42p, 2/17/26
AG
Sure, the "dry roux" as you described works OK but is lacking with most real roux connoisseurs. Most find that the major jarred roux brands (such as Savoie's) is much better and far quicker and easier. That is all many true Cajun cooks use today when cooking for family or small groups.
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GAC06
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6:47p, 2/17/26
AG
"Roux connoisseurs" choose jarred roux y'all.
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RM76
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In reply to GAC06 • 6:50p, 2/17/26
AG
Yep, spend enough time in Acadiana and you will see!
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Slicer97
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8:23a, 2/18/26
AG
I've always started the roux on the stovetop and finished it in the oven. Gets it as dark as you want with no risk of burning. Takes a lot longer, but hands-on time is less than 5 minutes so you can do other stuff while the roux browns.

And if you're making a duck gumbo, use duck fat instead of oil.
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Rattler12
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In reply to GAC06 • 9:34a, 2/18/26
GAC06 said:
"Roux connoisseurs" choose jarred roux y'all.

Sounds like "Roux connoisseurs" might be a mite lazy???
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RM76
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In reply to Rattler12 • 11:01a, 2/18/26
AG
Yeah it kind of like when serious lawn folks use zero turn mowers instead of old manual reel mowers. End result is the same but with a lot less time and trouble. Those cajuns may be hard headed (I know, I married one) but when they cook gumbo about every other week and for just about every occasion, they go the easy route, especially since there is no sacrifice in doing so.
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GAC06
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11:44a, 2/18/26
AG
But there's totally a sacrifice in using toasted flour and omitting a bunch of needless oil. They're connoisseurs after all.
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austinag1997
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1:24p, 2/18/26
AG
Not throwing stones at all, but why is traditional roux such an issue?

Are ya'll suggesting that you are toasting dry flour and hydrating it with water?
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GAC06
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In reply to austinag1997 • 2:01p, 2/18/26
AG
With whatever stock you're using for the gumbo. The toasted flour imparts the desired flavor and color. A neutral oil is just a way to conduct heat to it in a roux and adds a lot of unnecessary oil to the gumbo.
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austinag1997
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In reply to GAC06 • 3:19p, 2/18/26
AG
GAC06 said:
With whatever stock you're using for the gumbo. The toasted flour imparts the desired flavor and color. A neutral oil is just a way to conduct heat to it in a roux and adds a lot of unnecessary oil to the gumbo.


Guess I am a traditionalist. I do syphon the oil off after it cools, so I am not discounting your approach. A cup of oil in a large pot isn't obsene. But I get it.
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FIDO*98*
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In reply to GAC06 • 9:18p, 2/18/26
AG
GAC06 said:
"Roux connoisseurs" choose jarred roux y'all.


I caught that one as well. I just make more than I need and freeze it in 8oz containers. Much better than the jarred brands that are all made with soybean oil.
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Sooner Born
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4:47p, 2/19/26
Don't ya'll mean connoissouxers?
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Morbo the Annihilator
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4:56p, 2/19/26
AG
Well, my grandmother was West African, Native American, French, Spanish and Acadian and she swore by toasted flour and homemade chicken stock.

So there.
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southernboy1
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10:45a, 2/20/26
AG
So just flour and nothing else? Asking because you mentioned stirring.
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GAC06
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In reply to southernboy1 • 11:10a, 2/20/26
AG
Flour in a pan in the oven. Still need to stir because the stuff on bottom could still burn otherwise. Minimal attention required for most of it but more frequent stirs/checks as it gets close to done. It will also get a lot darker once added to the stock. Flour approaching cinnamon color will be almost dark chocolate once wet.



This is for the toasted flour/dry roux method, not really the rest of their gumbo recipe.
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southernboy1
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11:56a, 2/20/26
schmellba99
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3:35p, 2/24/26
AG
This thread is an affront to all that is Holy and right with the world.

Buncha heatherns!
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austinag1997
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In reply to Morbo the Annihilator • 7:33a, 3/4/26
AG
Morbo the Annihilator said:
Well, my grandmother was West African, Native American, French, Spanish and Acadian and she swore by toasted flour and homemade chicken stock.

So there.


I 100% agree with her on homemade chicken stock. Whether that is for gumbo or chicken noodle soup. Heck for Thanksgiving I made stock from the turkey carcass. It makes a huge difference. Still a traditional roux guy though.
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AlaskanAg99
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2:03p, 3/7/26
AG
Dry roux is the way to go.
I slice and sweat sausages first, pull them, add roux and watch it darken with the quickness. Maybe add some butter to it if its not wet enough then finish per the usual.
aTm '99
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