Cynthia's Dry Roux: Flour Browned to Perfection

At Cynthia's Gumbo Express Inc., we’ve crafted a product that saves you time and simplifies the art of making gumbo: Cynthia’s Dry Roux.

What is Roux, and Why Do You Need It?

Roux (pronounced "roo") is the secret weapon in thickening soups, sauces, and gravies, and it’s the foundation of a perfect gumbo. Traditional roux is made by combining equal parts of oil and flour (e.g., 1 cup oil to 1 cup flour). The process involves heating oil in a skillet, slowly whisking in flour, and cooking it until it reaches the desired caramel or brown color—a step that can take 30 to 45 minutes of constant stirring to avoid burning.

Why Choose Cynthia's Dry Roux?

We’ve eliminated the hassle while preserving the flavor. Cynthia's Dry Roux is made from unbleached flour that has been carefully baked, browned, and sifted to perfection. It’s ready to use—just add and mix for an instant roux! Whether you’re a beginner or a seasoned cook, this product ensures consistent results every time.

Here’s why it’s a kitchen essential:

• Saves Time: Skip the 30-45 minutes of stirring—our dry roux is ready to go.
• Versatile: Perfect for any gumbo—seafood, chicken, turkey, or vegetable.
• Simple & Reliable: Combine it with a flavorful stock to create a rich, nutty broth.
• Healthy & Convenient: Made with unbleached flour and contains no added chemicals, sodium, MSG, or oil. Plus, no refrigeration is required, and the resealable pouch makes storage easy.

The Cynthia's Gumbo Express Difference

Making gumbo is a labor of love, and we’ve spent over 20 years perfecting this process. Cynthia’s Dry Roux is the only roux I use for my gumbo, delivering the same perfect broth every time. With its caramel-brown color and nutty aroma, it’s the ideal solution for anyone who loves gumbo but wants to save time in the kitchen.

Ready to Become a Roux Guru?

Take the guesswork out of gumbo! Add your secret weapon to the cart below and elevate your cooking game today.