Instructions for making Roux

== Description ==
These instructions for making roux, I'm told, have merited the approval of Cajun cooks all over the net. As you all know, roux plays a very big part in cajun cooking - it's in *so* many Cajun recipes.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* ¾ cup flour
* ¾ cup butter (or oil, but the oil will change the flavor)
== Directions ==
# Melt butter in a heavy bottomed skillet over medium to medium high heat.
# Slowly sprinkle in the flour a little at a time, stirring constantly.
# Continue to stir constantly.Do not walk away! If you burn it even the tiniest bit, it is unusable.
# You will notice the flour beginning to brown. The darker the flour, the darker the gravy.
# For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
# At that point you would add your seasonings, such as onion,garlic, bell pepper and celery.
# You can make this ahead of time and keep tightly covered in the fridge or freezer.
Category:Cathy's Recipes
Category:Cajun Recipes
Category:Sauce Recipes