Online Recipe Book

Cajun Roux

Cajun-Creole Cooking, by Terry Thompson, c1986, page 16
1 cup
Prep info
60 min cook with constant stirring
Prep time
Not set
Cook time
1 hour
Time required
1 hour
Oven preheat
Not tried


  • 1 c lard (or vegetable oil, 237mL, 218g)
  • 1 c Flour (Plain) (237mL, 125g)


Melt lard in a heavy Dutch oven or 12" skillet over medium heat.  When lard is hot, add flour all at once; stir or whisk quickly to combine flour and lard.  If necessary, use back of a wooden spoon to smooth out any lumps of flour.  Reduce heat to low.  Cook, STIRRING OR WHISKING CONSTANTLY, until roux is desired color and has a nut-like smell.  Cook about 45 minutes for peanut-butter-colored roux, or 55 minutes for the dark mahogany-colored roux.  The process should not be rushed.  

If small black or dark-brown flecks appear in roux, it has been burned and must be discarded.  A burned roux will impart a bitter and scorched taste to any dish in which it is used.  To stop the cooking process, either add the vegetables called for in the recipe, or immediately pour finished roux into a metal bowl.  Stir or whisk 10 minutes in bowl.

To make ahead, cover and refrigerate 2 days, or freeze up to 6 months.


SJ Note: I haven't yet tried this recipe, but I have made a lot of roux in my time.  I think 45 and 55 minutes are entirely too long, so just watch for the color to change to what you want.  The lighter the roux, the more it will thicken; the darker the roux, the tastier it is (until it's black, of course; then it's not tasty at all).