Roux begins with equal parts oil and flour, by weight. Weigh your ingredients before starting, or your roux will not reach the proper consistency.

To a medium saucepan, warm the oil over medium heat. The oil is ready when a pinch of flour foams in the oil.

Add all of the weighed flour to the hot oil all at once, whisking to combine.

The flour and oil will bubble once the flour is added to the pan. Reduce the heat and continue to whisk constantly.

The first stage of roux is white roux. This color will take about 8 minutes to achieve. Whisk constantly.

The second stage of roux is blonde roux. It will take about 12 minutes to achieve. Whisk constantly.

The third stage of roux is brown roux. This will take about 35 to 40 minutes to achieve. Whisk constantly.

The fourth stage of roux is chocolate roux. This will take about 45 minutes to one hour to achieve. Whisk constantly.

The roux is finished. To start a gumbo, add cold liquid to the hot roux. When you add the cold liquid to the roux, it will bubble and sometimes separate.

Whisk until smooth. Cook for at least 30 minutes.

ADDITIONAL RECIPES:

• Chicken Oyster Andouille Gumbo