Roux - Part Duex

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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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