Name: Light To Dark Roux
Ingredients: 1 c Flour; 1 c Vegetable oil

Trials can devastate us because we are often looking as to how they are affecting our lives. Yet when we can die to self and desire God’s glory as a result of them, we are given an entirely different outlook. We can actually rejoice if we know God’s name, God’s glory is being magnified as witnessed through our response to the trial. Specifically how? When others see our Christlike attitude – gratitude verses complaining, kindness verses anger, faith verses anxiety, contentment verses greed and joy verses bitterness – God is glorified. It means very little when godly character and spiritual fruit only appear when things are going well in our lives.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Condiments	1	Servings

INGREDIENTS

1	c	Flour
1	c	Vegetable oil

INSTRUCTIONS

In a black cast-iron skillet, heat the oil over medium high heat until it
registers approximately 300 degrees on a deep-fat-fryer thermometer. Using
a wire whisk, slowly add the flour, stirring constantly until the roux is
nutty colored. At this point, the roux is ideal for thickening a light
seafood gumbo. Continue to cook this roux over medium heat and you will
begin to see it change in color, getting darker and more aromatic. Make
sure you constantly stir it so it doesn't burn.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2226 broadcast 11-05-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1997
Recipe by: Emeril Lagasse

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