Basic Roux Recipe

Basic Roux (pronounced Roo)

The basis for all cajun stews and gumbos:

1 cup All-Purpose Flour
1 cup Butter or Cooking Oil

Heat oil in heavy pot. When oil is hot, gradually add flour, stirring continuously until well mixed. Lower heat and continue stirring until color is chocolate brown.

Remove from pot and set aside. If you leave it in the pot it will continue to cook and my burn. Burnt roux is NO good.

Always use Warm Water to dissolve the roux.

You can make more than enough and store it in a jar. It keeps well in or out of refridgerator.