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Dark Roux

This can also be made on the stovetop, though it burns more easily: In Step 2, cook over medium heat, stirring occasionally, until dark brown, 45 to 60 minutes. Use this to make Shrimp and Crab Gumbo.

  • Yield: Makes 3/4 cup
Dark Roux

Source: Martha Stewart Living, May 1996


  • 1/2 cup vegetable shortening
  • 3/4 cups all-purpose flour


  1. Place rack in center of oven. Heat oven to 325 degrees. On the stovetop, melt shortening in a 10-inch cast-iron skillet over medium-low heat. Gradually sift flour over shortening; whisk to combine. Mixture will be thick and pasty. Continue to whisk until light brown, 10 to 12 minutes.

  2. Transfer skillet to oven; let roux cook until very dark brown, 3 to 3 1/2 hours, whisking every 45 minutes (whisk every 30 minutes if pan is not cast iron).

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