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Magic roux powder




Source of Recipe


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Recipe Introduction


You use much less oil in a gumbo with this method.


List of Ingredients





On a half sheet pan (one of those big commercial style cookie sheets with a rim, like a big jelly roll pan) spread an entire 5-pound bag of plain unbleached all-purpose flour. Put it in the oven at 350 degrees. Every half hour or so, stir it up with a spatula. It takes at least 1 ½ to 2 hours to toast. Be patient.

Test it by taking some out and stirring it into some water or oil. It should turn a nice nutty, pecan-shell brown. Keep roasting it until it's the color you like. (When you use it, you can always make it darker, but you can't make it lighter!)

To use: Saute vegetables in oil/butter/bacon drippings and then sprinkle the roux powder on them. Mix until it's well blended and thoroughly wet. Proceed with the rest of your gumbo recipe.

Store the powder in a tightly sealed jar. It seems to store indefinitely.

Recipe