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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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With horror many cooks read the words first make a roux . Here is a method to take the fear of making a roux away. The recipe is taken from Quelque Chose Piquante a Cajun cookbook from Baton Rouge, LA first published in 1966. Ingredients:
1 quart flour |
1 pint cooking oil |
Directions:
1. Thoroughly mix together the flour and the oil in a heavy Dutch oven.
2. Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
3. Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
4. When it is cool, store in jars in the refrigerator for future use.
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