We've given you the fundamentals for making a Down South-style gumbo, perfect for feeding a crowd. But when throwing a dinner party, there is so much to be done beforehand besides whisking a Cajun roux for hours. That's why we are here to show you how to free up your hands and still get that rich and dark roux.
You can throw a roux in the oven and bake it to Cajun perfection.
Food Network’s Alton Brown introduced us to this concept, offering it as a well-deserved break for your wrist. Simply whisk your flour and oil in a 6-quart Dutch oven, then transfer to a 350º oven for 1½ to 2 hours. You’ll want to give it a whisk 2 or 3 times throughout the cooking process, but other than that, you are free to let it go until it reaches the rich color and aroma of a Cajun roux.
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