Recipes and Cooking How to Cook Cooking Techniques How to Make a Delicious Roux for Seafood, Beef, or Poultry Many basic Cajun dishes owe their color and rich flavor to a roux. By Sheena Chihak, RD Sheena Chihak, RD Instagram Sheena Chihak is a registered dietitian, former food editor and current edit lead for BHG with over 15 years of writing and editing experience for both print and digital. Learn about BHG's Editorial Process Published on June 9, 2015 Share Tweet Pin Email Take a look at these tips for creating Roux: Try This Technique: Step 1. 1. Begin a roux by stirring together the flour and cooking oil, as shown. Then cook for 5 minutes over medium-high heat. Step 2. 2. Reduce the heat to medium so you can better control the cooking. For a light roux, heat about 10 minutes more. Stop cooking when your roux is reddish brown, as shown. Use this mildly flavored roux for fish and seafood dishes. Step 3. 3. For a dark roux, cook on medium about 15 minutes. Here's what your roux should look like. Use this darker version for more robust meat and poultry dishes. How to Make Roux Was this page helpful? Thanks for your feedback! Tell us why! Other Submit