Okay, I must confess here and now that I do not make my own roux. There are so many prepared roux’s on the market which don’t take hours to stir or have to be be cooked for hours.

This is the way my Mother and both my Grandmothers made their Roux in gumbos sauces, gravies, etc.

Ingredients

• 1 Cup Flour
• 1 Cup Vegetable Oil or or even butter if you prefer a nuttier taste

Mix together in a very heavy pot or skillet, preferably a cast iron skillet. Keep mixing together over a low heat until dark brown. Do not leave it for second ot it will burn. When it burns, it is very bitter and should be thrown away immediately. Be careful because the pot and the Roux will be very hot.

Rule of thumb: Cook slow. Stay on top of it at all time. Stir frequently. Do Not burn. For gumbos and stews make sure the roux is dark brown, as seen in the picture above. Gravy roux should be light to medium brown.

I will add my favorite gumbo recipe in a later segment of our blog.

Thanks to Andrew Huff for the roux pic.
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