Instructions for making Roux

These instructions for making Roux, I'm told, have merited the approval of Cajun cooks all over the net. As you all know, Roux plays a very big part in Cajun cooking - it's in *so* many Cajun recipes.

If any of you would like to add comments of your own, from your experience of making Roux, or if there's anything in this list that you feel should be changed, please reply.

3/4 cup flour 3/4 cup butter (or oil, but the oil will change the flavor)

1. Melt butter in a heavy bottomed skillet over medium to medium high heat. 2. Slowly sprinkle in the flour a little at a time, stirring constantly. 3. Continue to stir constantly. 4. Do not walk away! 5. If you burn it even the tiniest bit, it is unusable. 6. You will notice the flour beginning to brown. 7. The darker the flour, the darker the gravy. 8. For gumbo, when the roux reaches a deep dark chocolate brown color it is done. 9. At that point you would add your seasonings, such as onion, garlic, bell pepper and celery. 10. You can make this ahead of time and keep tightly covered in the fridge or freezer.

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 * Catsrecipes Y-Group