| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Cooking oil |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
lg |
Bell pepper; chopped |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Pods garlic; minced |
| 1 |
|
Stalk celery; chopped |
| 2 |
qt |
Water |
INSTRUCTIONS
Heat oil to simmer temperature. Slowly add flour, stirring constantly.
Reduce heat & stir until mixture is golden brown. Remove from heat & add
bell pepper, onion, garlic & celery. Return to heat & stir until vegetables
are transparent. Let cool. Put into tightly closed container & store in
refrigerator. Roux will keep indefinitely to be used as a base for gumbos
or dark gravies. Add 2 quarts water when ready to use. This makes enough
base for gumbo to serve 8 to 10.
MRS. BILLY HAMMONDS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”