Ready roux

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.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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