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Dry Roux

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.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course gumbo, Main Course, Soup
Cuisine French
Servings 6

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.
Keyword chicken, dry roux, gumbo, mardi gras, roux, sausage
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