Roux

A good Roux is the basis of many recipes in Cajun entrees including, Gumbo and Stew. This recipe is free to use.


1 1/2 Cups Flour
1/2 cup of Cooking oil


Stir flour and oil together in a skillet (black iron if you have one). It will be the consistency of a paste. Cook on a low fire stirring constantly. It will gradually turn darker as you cook it. If it starts to turn dark too soon lower your fire so that it does not burn. When it reaches deep brown in color remove from fire and cool completely.

Note: It may take a few tries to get it just right. Making a roux does take practice. Do not get discouraged if it does not come out the first time.