Cooking oil (your favorite brand, margarine is also good)
INSTRUCTIONS
(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 <blowe@deq.state.ut.us>
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