The Roux

Instructions

1. Heat oil in a heavy pot.
2. black iron is best.
3. get it "real hot", she said.
4. Add flour a little at a time and brown to the color you want.
5. make it nice and dark for gumbo and stews.
6. You will have to add water or some seasoned stock to complete.
7. if you want to get that cajun flavor for some etouffee, or gumbo, i would suggest using spices instead of seasoned stock.
8. i don't think you need seasoned stock, unless you are going for a turkey gumbo or something.
9. some say that every french meal starts with a roux.