Servings
1
Ingredients
- 1 cup
- 1 cup Cooking oil (your favorite brand, margarine is also good)
Directions
- (The basis for all stews and gumbos.
- ) Tony Chachere’s “Cajun Country Cookbook” Heat oil in heavy pot or Dutch Oven.
- When oil is hot, gradually add flour, stirring constantly until well mixed.
- Lower flame and continue stirring until chocolate brown.
- When roux is chocolate brown, removed from pot and set aside.
- If roux remains in the pot it will continue to cook and get too dark.
- Always use warm water to dissolve the roux.
- While you’re at it, make more than enough as it keeps well in or out of the refrigerator.
- P.
- S.
- The darker the roux the more intense the taste.
- I prefer mine the color of peanut butter.
- Posted to bbq-digest V4 #16 Date: Fri, 25 Oct 1996 11:18:22 -0600 From: Robert Lowe
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