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–+ servings

Maw Maw's Make Ahead Roux

This Cajun-style roux is a simple mix of flour and fat cooked slowly until it reaches a rich brown color. Frozen into cubes, it becomes a ready-to-use base for rice and gravy, stews, and smothered dishes—saving time without sacrificing flavor.
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Prep Time 1 hour
Servings: 12 cubes
Course: Appetizer, dinner, sauce
Cuisine: American, Cajun, Southern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup all-purpose flour
  • 1 cup neutral oil vegetable, canola, or avocado

Equipment

  • Heavy-bottom skillet or Dutch oven
  • Wooden spoon or whisk
  • silicone mold
  • Freezer-safe bag

Method
 

Instructions
    Step 1: Combine
    1. Add oil and flour to your pan over medium heat, stirring until smooth.
    Step 2: Cook + Stir (don’t walk away 👀)
    1. Stir constantly as the roux begins to cook.
    2. At first, it will look pale and thick. Then it will slowly start to darken.
    Step 3: Watch the Color Change (THIS is everything)
    1. Roux isn’t about time—it’s about color.
    2. The darker the roux = More flavor
    Step 4: Cool It Down
    1. Once you hit your desired color:
    2. Remove from heat immediately
    3. Let cool slightly
    Step 5: Freeze for Later
    1. Pour roux into silicone molds
    2. Let cool completely
    3. Freeze until solid

    Notes

    Stir constantly—burnt roux = start over 😭
    Use medium heat (not high unless you’re experienced)

    The color can change FAST at the end, stay focused
    This is a foundational recipe, not a shortcut

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    Let us know how it was!