6 Servings

Note: When the family got together and cook, we, as kids, all had jobs to do. Making the roux was mine. It’s something that you must take your time with and not rush it. It too, can be very relaxing to do. Now, as an adult, I use a whisk instead of a large spoon to stir. It just seems to help keep the roux a nice, smooth consistency.

1 cup flour
1 cup vegetable oil

Heat oil until hot over medium heat.
Mix flour in oil and cook over medium heat in a black iron pot, stirring constantly for 30-40 minutes until a dark brown.
Remove from heat.

NOTE: Stir occasionally after you remove the pot from the heat. The roux stays hot for awhile and will continue to cook.

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