Crockpot Roux. Paul Prudhomme would brag on his Momma's Roux, slow stirred on low heat all day under the cast iron. Creole or Cajun, I got the set it and forget it. Dark, Nutty, Peanut Butter Roux, base for many soups and sauces.

Add the cooked roux to the crock pot. As with almost all gumbos, this crock pot chicken and sausage version starts with a roux, which is the most intensive, hands-on part of the process. You'll find all of the classic ingredients here in this gumbo, including the " holy trinity " of onion, bell pepper, and celery, along with sliced okra, chicken, shrimp, spicy sausage, and a dash. You can cook Crockpot Roux using 2 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Crockpot Roux

It's 1 cup of vegetable oil.
You need 1 cup of AP flour.

I thicken my beef gravy with a roux, which is a mixture of equal parts flour and butter (or other fat). Follow this guide on How to Make a Roux. For gluten-free gravy: Need to avoid flour? Slowly stir in the roux and turn your Crock-Pot on high.

Crockpot Roux instructions

Combine or whisk the oil and flour extremely well in the crockpot. Make sure there are no bumps and lumps..
Let develop and cook on the "low" crockpot setting for 11 hours. I stirred it occasionally through its low fry, maybe 5 times. Store in the refrigerator in a jar and used as needed for several weeks..

No, you can not make roux in a crock pot. Roux is not a gravy, a sauce, or anything else of the sort. Roux is the base of many sauces & gravies not only in French cooking but Cajun cooking as well. Once you've everything tossed in the slow cooker and your roux is thick and bubbly, pour the roux mixture over the top. This was delicious for to be made in the slow cooker.