X2 on everything. I remember the first time I stirred a little to hard and got a splash. Hot roux + skin = pain.

Lol.... That's for sure. Instant pain!!

Sticky... Thanks Blue. This is a great thread and deserves it. Keakar props to you bro. You better be practicing your roux K. You done started summin :)

lol, mom always said if it aint goin in the grease to fry then it needs a roux for it

Looks like the gumbo party is gonna happen. Keaker...you gotta show up.

thanks guys but im not much of a cook at all, seriously I would be embarrassed to even try and it only tastes good cause im hungry and I don't want to insult the cook lol.

im glad you guys like the thread, it was just brought about by the gumbo thread asking about store bought roux so this question just popped in my head that begged asking, I don't think or feel like I did anything but post the obvious question.

98% of what I cook swims and ends up in the grease so other then that its hot dogs and hamburgers lol.

I do occasionally make a borrowed recipe for jambalaya and sauce piquant that comes out ok but by no means do I cook anything remotely worth bragging over.

im over here at new Orleans so this cook off is being held a little out of my travel range but god bless and im with you guys in spirit. all sportsman love good food and good people and nothing is better then having them together at the same time. I hope it does well and the angels make some money because beyond the fun they need the help to keep doing good things.

I know its been a while, but how is this "dry" roux made? I want to try it out and see how it comes out.

thinking I could make a jar full to put on the shelf to use as needed.

After 46 posts, and we're still trying to make roux?

2 ingredients, flour and oil and we tryna make rocket surgery out of it

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Dry roux is just flour spread on a cookie sheet and browned in the oven

Ah.... but give us some more information.

Is it baked or broiled?

At what temperature if baked?

How long do you cook it? Or.... what color should it be?

How thick should the flower be on the cookie sheet ?

I have to confess that we have been using the savoie's dry roux at my house. Ever since we started eating healthy my stomach can't take the grease of a traditional roux. We brown our meat in black iron pots with the holy trinity, then put all of that in boiling water with the dry roux and it comes out good. Maybe not quite as good as a traditional roux but i won't be in the bathroom all night after eating.

The beginning of a gumbo I cooked last week. I was supposed to take some progress pics, but forgot. That's a real gumbo. Not that brown soup them boys from TX cook!

Attachment 101504

yes please share, its easy for the guy who knows how, but I have never even heard of this method, much less know anyone else who has.

distribute 2 - 6 cups of flour evenly over the dry bottom of a big iron skillet or heavy Dutch oven and put it in a 400 degree oven for about an hour. Stir it about every 15 minutes or so to brown evenly.
Let cool and store in glass jar. To Use: Mix equal parts dry roux and water till smooth. Add to gumbo, soups, and gravies for thickening. Perfect! And you haven't used any grease at all. alternatively, you can put the desired amount of flour on a baking sheet and bake it at 350 for about 25 to 60 minutes. You could use the browned flour as is or add oil and make a paste

thanks, im going to give it a try next time I need roux.

for the baking pan, how thick is too thick to brown it when spreading out the flour? 1/16" ? 1/8" ?

You can go 1/4 - 3/8" easy just stir it around a few times during cooking.

My Roux See Video on how I make mine
 

I make my roux with equal parts flower and oil. I add my onions once the color is where I want it to be. See the video on how I make my roux
https://youtu.be/FjyP4DT4Jns