Yield: 1 Servings
|2 tablespoons||Oil; (or other fat, such as rendered pork fat, shortening, lard, bacon grease, rendered chicken fat)|
Heat oil (or other fat)in the microwave until melted and hot, in a Pyrex 2-cup measure, or other equivalent cookware. Stir in flour. Microwave on high power, stirring every minute or less, until the flour turns a rich mahogany brown, or about five minutes. Watch carefully at the end so that it doesn't burn, but dont be afraid to let it get to a deep dark color, which is essential for the color and flavor of a Cajun gumbo. Stir every 20 seconds or so when it reaches the end of the cooking time. It will seem dried and crumbly, but stirring it thoroughly will return the roux to a smooth and oily texture. Add the roux to an okra gumbo to thicken and flavor it. It can be made in larger quantities and stored in the refrigerator until needed. This recipe makes enough for us to have shrimp or chicken gumbo with rice at one meal, with the leftovers thinned with water or broth to make soup for the next day.
Posted to EAT-L Digest by Jo McGinnis <jmcgin@...> on Feb 15, 1998