A dry roux is a method of making roux without using fat, typically by toasting flour in a dry pan or in the oven until it reaches the desired color. This is a great hack because it provides the thickening power of a traditional roux while cutting out the fat, making it a lighter alternative. It can also act as a starting point for a roux to cut down on browning time.
Why is a Dry Roux a Good Hack for Gumbo?
- Lower Fat Content – Traditional roux uses butter, oil, or lard. A dry roux eliminates this, making it a healthier option.
- Easier Storage – Since there’s no fat, you can store dry roux for a long time without it going rancid.
- Deep Flavor Without the Fuss – Toasting flour brings out a rich, nutty flavor similar to a traditional roux without the need to constantly stir hot fat and flour together.
- Convenient for Quick Thickening – You can make a batch ahead of time and simply whisk it into soups, stews, or gravies without the risk of clumping.
- Less Risk of Burning – Traditional roux can burn quickly if not monitored. A dry roux, especially when made in the oven, toasts more evenly.
Will My Gumbo Taste As Delicious?
Yes! Making a dry roux will preserve the same rich flavor that you get out of toasting it on the stove top. In my experience you will not know the difference when using this technique.
Storage
Shelf Life for a Dry Roux
- At room temperature: Up to 6 months in an airtight jar, stored in a cool, dry place.
- In the fridge: Up to a year, especially if humidity is a concern.
- In the freezer: Indefinitely, but for best quality, use within 2 years.
- Storage Tips:
- Keep it in an airtight container to prevent moisture absorption.
- Store in a cool, dark place to maintain flavor.
- If it clumps, sift it before using.
- Check for any off smells or mold (rare, but possible if moisture gets in).
How To Make a Dry Roux (Stovetop or Oven)
- Stovetop Method – Heat a dry skillet over medium heat, add flour, and stir frequently until it reaches the desired shade (blonde, brown, or dark brown).
- Oven Method – Spread flour evenly on a baking sheet and bake at 400°F (204°C), stirring every 15 minutes until you get the color you want.
- Once done, store it in an airtight container and use it as needed in recipes like gumbo, étouffée, or gravies.
- A dry roux can last a long time if stored properly. Since it contains no fat, it won’t go rancid like a traditional roux.
How to use a Dry Roux in Gumbo (without fat)
- Make Your Dry Roux in Advance (or use a pre-made one):
- Start Your Gumbo Base:
- Sauté your holy trinity (onion, celery, and bell pepper) in a little broth or water instead of oil.
- Add garlic and any seasonings you like.
- Add the Dry Roux:
- Instead of making a wet roux with fat, whisk the dry roux directly into your hot stock or broth a little at a time.
- Stir continuously to prevent lumps.
- Simmer and Adjust
Dry Roux Chicken & Sausage Gumbo
A dry roux is a method of making roux without using fat, typically by toasting flour in a dry pan or in the oven until it reaches the desired color. This is a great hack because it provides the thickening power of a traditional roux while cutting out the fat, making it a lighter alternative. Using a dry roux in gumbo is easy and a great way to get that deep, rich flavor.
Equipment
- Oven
- Heavy Bottom Pan or Dutch Oven
- Stove top
Ingredients
- Dry Roux in Oven
- 3 c. All purpose flour sifted.
- 6 boneless skinless Chicken thighs
- 2 pkg.Andouille sausage
- 1 c. Dry Roux
- 1 c. Canola oil / for traditional recipe
- 1 c. Celery diced
- 2 Bell peppers diced
- 2 Onions diced
- 12 oz. Can garlic roasted tomatoes
- 4 cloves Garlic crushed
- 2 tbsp. Tony Chachere’s
- 2 tbsp. Onion powder
- 2 tbsp. Garlic powder
- ½ tsp. Cayenne pepper
- 24 oz. Chicken broth
- 24 oz. Vegetable broth
- 1 c. Okra optional
- 1 tsp. Gumbo Filé optional
- Bay Leaves
Instructions
Dry Roux
- Add flour to a baking dish and bake @ 400F. Every 10-20 minutes stir until you reach your desired color. Jar or freeze the extra for later.
Instructions for Gumbo
- Season your chicken with salt and pepper.
- Add a little bit of canola oil to a skillet set to medium high heat and pan sear your chicken until golden brown.
- Once your chicken is browned. Remove it from heat and then sear your andouille sausage until slightly crispy.
- Set your meat to the side.
- In a Dutch oven set to medium low heat, add in canola oil and dry roux. If you want to skip the fat/oil, wait to add the dry roux until your vegetables are sauteed.
- Continually stir your roux with a whisk for about 5 minutes.
- You can take it to a rich chocolate dark color if you would like.
- Add your vegetables and your seasonings.
- Cook your vegetables down for about 5 minutes and then add in your meat and liquids. If you are doing to low fat option, add your dry roux at this point and whisk until there are no lumps. It is optional to add in okra to help thicken your gumbo at this point.
- Bring your gumbo to a low boil and add in Bay Leaves and cover and simmer for about 1 hour cooking on medium heat.
- Once everything has come together and thickened a little bit, remove from heat and add in your gumbo Filé. * Don’t forget to remove your bay leaves.
- Stir in and once it’s thickened a bit serve with rice and diced green onions.
Notes
Taste and adjust your flavors as you go.
Tried this recipe?Let us know how it was!
Excellent!!