Roux
Needed for Gumbo and Fricassee.
Extra roux may be refrigerated.
Ingredients:
2 cup cooking oil
2 cup all-purpose flour
2 large onions, finely chopped
1 bell pepper, finely chopped
2 stalks celery, finely chopped
Directions:
Heat cooking oil in a heavy cast iron pot over medium heat; add flour, stirring constantly. Cook over medium heat, stirring constantly, until roux is light brown. Add onions, bell pepper, and celery; cook until vegetables are brown, stirring constantly. Roux is done when it is the color of a copper penny.
Yield: 4 cups
Note: Extra roux may be kept in refrigerator
