Louisiana Gumbo Roux

Gumbo roux recipe shared with me years ago by a cajun coworker. He didn't give me the measurements on the flour or oil & I haven't made this in years so you might have to tweak the recipe a bit. I thought I had lost the recipe and was very excited to find it today! :)

• Ready In: 25 mins
• Yields: 3 quarts

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup  cooking oil
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  pinch red cayenne pepper
• 1  small onion, finely chopped
• 1  bunch green onion, chopped
•  fresh parsley, finely chopped
• 1⁄2 teaspoon white vinegar

Directions

1. Mix all purpose flour and cooking oil to a peanut butter consistency.
2. Spread about 3/4" thick in a baking dish.
3. Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
4. When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
5. Add all remaining ingredients and your roux is complete!
6. Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.