Mix flour and oil together in a heavy ovenproof container. Place on center
shelf in preheated 400° oven. Bake at this temperature for 1-1/2 to 2
hours. Set timer, and stir roux every 15 minutes. Roux should be a caramel
color when done. Remove from oven, cool, transfer to containers with
tight-fitting lids and store in refrigerator until need ed. Roux may also
be frozen. Yield: enough roux for 4 to 6 pots of gumbo.
MAKES 1 RECIPE, ENOUGH FOR 4-6
POTS OF GUMBO!
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!