Making a RouxYou will find that I from time to time post a good bit of Cajun recipes. Mainly because I lived in that area for a time and collected many recipes from the area. A goodly portion of them start out with a roux.
3/4 c oil (canola or vegetable)
1 c flour, all purposeDirections
Heat a heavy skillet and add oil. Once oil is heated, slowly add flour. Stir constantly until it is all blended. Lower heat and continue to stir constantly until it takes on the color of dark copper or a penny. The longer you cook, the darker the roux. Don't rush cooking the roux, allow it to develop at it's own pace. Transfer to a cooking pot and add the amount of water for the desired thickness.
If you rush the roux, it will be come burned and that will ruin it. The roux can be used as a gravy base, its used for most gumbos, and for flavoring by adding other items, such as sauted onions, bell pepper, celery, or a combination of all of them.