HOMEMADE ROUX

2 TBSP OF BUTTER, SHORTENING, OR OIL (OTHER THAN OLIVE)

2 TBSP OF ALL PURPOSE FLOUR

IN A BLACK IRON SKILLET, OVER MED HEAT, MELT YOUR BUTTER, SHORTENING, OR POUR IN YOUR OIL. SLOWLY ADD YOUR FLOUR; A LITTLE AT A TIME, STIRRING CONSTANTLY, UNTIL IT TAKES ON A DARK BROWN COLOR.  BE CAREFUL NOT TO OVER-BROWN THE ROUX. IF THERE IS THE SLIGHTEST INDICATION OF SCORCHING OR BURNING; DISPOSE OF IT AND BEGIN WITH A NEW BATCH, BECAUSE THIS WILL RUIN YOUR GRAVY, STEW, OR GUMBO.

THIS BASIC ROUX IS FOR A SMALL GUMBO.                     SERVES 2

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