Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cooking oil |
| 1½ cup | All-purpose flour |
| 1 large | Bell pepper; chopped |
| 1 large | Onion; chopped |
| 2 \N | Pods garlic; minced |
| 1 \N | Stalk celery; chopped |
| 2 quarts | Water |
Heat oil to simmer temperature. Slowly add flour, stirring constantly.
Reduce heat & stir until mixture is golden brown. Remove from heat & add bell pepper, onion, garlic & celery. Return to heat & stir until vegetables are transparent. Let cool. Put into tightly closed container & store in refrigerator. Roux will keep indefinitely to be used as a base for gumbos or dark gravies. Add 2 quarts water when ready to use. This makes enough base for gumbo to serve 8 to 10.
MRS. BILLY HAMMONDS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .