INGREDIENTS

INSTRUCTIONS

If I want a thick roux, I use 3 parts flour to 1 part oil.  If I want
a thin roux, I use 2 parts flour to 1 part oil.  Mix the flour and oil
in a heavy pot.  A black iron skillet or a  Magnalite skillet works
best.  Cook on medium heat slowly as the roux  changes from a cream
color all the way to a dark chocolate color.  After the roux is past a
medium brown, you've got to stir the roux  constantly to keep it from
burning.  If you do burn the roux, throw  it out, wash the pot and
start over.  The way I make a roux it takes  from 45 minutes to more
than one hour before it gets dark as I like  it. I use a dark roux for
all my gumbos and sauce piquants.  For some  gravies and sauces it is
not as important to make the roux so dark.  Some milk based soups call
for a light colored roux. Even so, I  usually make my lightest roux
about the color of the water in the  Mississippi at Baton Rouge.  After
my roux is cooked as dark as I want it, I add my chopped  vegetables,
like onion, bell pepper, and celery.  I stir after each  addition and
love to hear the chopped onions sizzle in the hot roux.  It starts to
smell pretty good when the vegetables are added.  Bell  pepper and
celery are taste killers, so don't use too much.  You can  use as much
onion as you like.  After the vegetables have cooked  awhile and the
onions are clear, put in the chopped parsely and green  onions. I put
in a little cold water or stock and then add fresh  minced garlic, and
stir all the time. After the garlic has cooked  awhile, I stir in the
liquids and all the other ingredients to make a  gumbo, brown gravy
hash or stew.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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