Dry roux in oven

This is an awesome oil-free and easy way to get some Cajun flavor into your favorite dishes!

Roux: What’s All The Fuss About? Without roux there is no gumbo. For gumbo, a traditional roux is equal parts oil and flour. Essentially, you are frying the flour in the oil until it becomes the color of dark chocolate (but without burning it!). Why do we do this? Because roux adds a depth of color and flavor to the gumbo that it would not have otherwise. It also thickens up the gumbo, setting it apart from any other kind of soup. Why a Dry Roux? Making a roux is a delicate process. It is e

From SAVEUR Issue #168 Most Louisianians believe you can't make a good gumbo without a roux. That may be so, but, as it turns out, you can make a roux without exhaustively stirring it over a hot stove. Alton Brown, host of Good Eats, offers cramped wrists and sweating brows a respite with his simple, indirect cooking method.

Roux can be made on the stove top, in a microwave or in the oven. Either method will fill your home with a nice nutty aroma and the promise of a good meal starting.

Making an oven roux is so much easier than the traditional method! Learn how to make an oven roux, plus tips on usage, storage, and how not to burn your roux. Dark roux is perfect for making a gumbo!

You do not have to stand over a stove for 45 minutes stirring to make a good roux. That’s the real reason you don’t want to cook gumbo right? #LetsVibe

Don't want to stand at the stove for hours and still be able to prepare a roux? This baked Cajun roux will allow you to do just that!

Traditional gumbo recipes call for a roux, which requires constant stirring for an hour or more. But there’s an easier, hands-off option: a dry roux. Here's how to do it.

But getting to the dark roux stage is tricky and requires much practice.