Recipe

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• 1 cup cooking oil
• 1 cup flour ( all purpose is fine)

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