Yield: 8 Servings
|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|
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, .