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Prep Time: 5 Minutes Cook Time: 115 Minutes |
Ready In: 120 Minutes Servings: 2 |
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Found this treasure in The Times-Picayune. It was noted this method uses much less oil - I am jazzed about it because cooking the roux is the slowest process for me! Ingredients:
5 lbs all-purpose flour, plain unbleached |
oil, to mix |
Directions:
1. On a half sheet pan (one of those big commercial style cookie sheets with a rim, like a big jelly roll pan) spread an entire 5-pound bag of plain unbleached all-purpose flour.
2. Put it in the oven at 350 degrees. Every half hour or so, stir it up with a spatula. It takes at least 1 1/2 to 2 hours to toast. Be patient.
3. Test it by taking some out and stirring it into some water or oil. It should turn a nice nutty, pecan-shell ( or peanut butter) brown. Keep roasting it until it's the color you like. (When you use it, you can always make it darker, but you can't make it lighter!).
4. To use: Saute vegetables in oil/butter/bacon drippings and then sprinkle the roux powder on them. Mix until it's well blended and thoroughly wet. Proceed with the rest of your gumbo recipe.
5. Store the powder in a tightly sealed jar. It seems to store indefinitely.
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