The Roux

This is the basis for many cajun recipes. there are many ways to make it, but the basic ingredients are all similar. you can experiment with it. use different oils or butter. or, if you want to go crazy, you can use bacon drippings. I have heard of some people using water... careful with olive oil because it can burn.

• Ready In: 21 mins
• Serves: 2-4

Ingredients

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

Directions

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.