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Roux
Ingredients
3 cup of Oil
3-4 cups of Flour
Based on how thick you want your Roux
Directions
Heat a large skillet or pot on medium high
Add oil to pot and heat
Once oil is hot (test by adding a pinch of flour)
Slow mix in your flour using a whisk
Once all flour is incorporated
Continue cooking till you get the desired darkness
DO NOT WALK AWAY
LEAVE UNATTENDED
YOU WILL BURN THE ROUX
AND HAVE TO START OVER
After about 30-45 minutes you should get a chocolate color
At this point I remove mine from the heat
Once completely cooled
Can be stored in an Airtight container in the refrigerator
Also use a clean spoon when using the roux
Can be used for Gumbo’s, Stews (Chicken, Shrimp Crawfish) and Etouffee’s
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