Bake-a-roux

Yield: 1 Servings

Measure Ingredient
8 cups All-purpose flour
4 cups Cooking oil

Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated 400ø oven. Bake at this temperature for 1-½ 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 need ed. Roux may also be frozen. Yield: enough roux for 4 to 6 pots of gumbo.

MAKES 1 RECIPE, ENOUGH FOR 4-6

POTS OF GUMBO!

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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