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Southern Roux




Source of Recipe


Marla


List of Ingredients




Making a Southern Roux from David


Recipe




Two ingredients-flour and oil-make roux. The slow-cooked blend
contributes a rich depth of flavor to Creole and Cajun cookery and is
the heart of every real gumbo. Plan to spend from 30-40 minutes
whisking the precious thickener depending on the size of your pot, the
amount of oil and the temperature. You can't rush that smoky, nutty
flavor. If the heat is too high, the roux will burn easily.

Store roux in an airtight container in the refrigerator for up to two
weeks.

NOTE: If you should burn the roux a little, don't worry some people
like myself enjoy the extra flavor `

source is The Happy Cooker