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How To Make A Roux

A Roux (pronounced Roo) is the basis for most stews and gumbos. Roux may also be added to gravies to thicken.
It consists of equal parts of flour and oil. Here's how it's done.

Heat the oil in a heavy pot. When the oil is hot, gradually add flour, stirring continuously until well mixed. Lower flame and continue stirring until roux is the desired color. A light roux is generally the color of a new penny, while a dark roux is the color of an old penny.

Note: The key is to stir continuously. There's nothing worse than a burnt roux! If it has black specks in it, it is burned and you have to start all over again!

Remove from fire and add seasoning (generally cut up Onions, Bell Peppers and Celery, sometimes called the Cajun trinity).

Return to fire and simmer until wilted. Now is the time to add water according to how thick or thin you like. You can add salt, pepper and/or other seasonings to taste.

This can be used as a "stand alone" brown gravy

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