crawfish-etouffee-RouxFirst, You Make A Roux.”

You may have heard of this before…First, You Make a Roux. This is one of the most important steps when it comes to cooking in New Orleans. So, what exactly is a Roux.

Basically, a roux is a combination of flour and oil used to thicken sauces. It is a delicate process that takes precision, patience, and a lot of love. Unfortunately, it may also take a few tries to get it right. But, once you experience the fruits of your labor, you will definitely Roux The Day. We hope that you enjoy our Mulate’s Roux recipe, and stop into Mulate’s and try our famous Roux’s.


1 cup vegetable oil

1 cup all-purpose white flour

Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of chocolate.

The longer you cook it, the darker the roux will become. Remember don’t rush the cooking of the roux; allow the mixture to develop at its own pace.The mixture will make enough roux for 4-5 quarts of gumbo. Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor throughout the roux. You can double or triple the recipe and store the unused roux in a covered container in your refrigerator for weeks to be used for future dishes.

Roux can be used to flavor or thicken gravies. A dish made with roux will always taste better the next day or, if frozen, the next time it’s reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again!