Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 cups | Flour -- all purpose |
| 4 cups | Cooking oil |
Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated 400 degree oven. Bake at this temperature for 1½ to 2 hours. Set timer, and stir roux every 15 minutes.
Roux should be a caramel color when done. Remove from oven, cool, transfer to containers with tight fitting lids and store in refrigerator until needed. Roux may also be frozen. Yield: enough for 4 to 6 pots of gumbo.
Recipe By :